Browsed by
Course: Appetizer

Greek Potato Salad

Greek Potato Salad

We like it with Calivirgin Premium Extra Virgin Olive Oil

Print Recipe
Greek Potato Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 5 large potatoes
  • 3/4 cup Calivirgin Premium Olive Oil
  • 1/3 cup lemon juice
  • 3 cloves garlic crushed or minced
  • 1 large onion red or white
  • 1/4 cup parsley freshly chopped
  • sea salt and pepper to taste
  • 3 tablespoons green onion, diced for topping
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 5 large potatoes
  • 3/4 cup Calivirgin Premium Olive Oil
  • 1/3 cup lemon juice
  • 3 cloves garlic crushed or minced
  • 1 large onion red or white
  • 1/4 cup parsley freshly chopped
  • sea salt and pepper to taste
  • 3 tablespoons green onion, diced for topping
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cut the onion into thin slices, then cut slices in half. Peel the potatoes, cut into large bite-sized chunks of approximately the same size, and rinse well.
  2. Add potatoes to a pot of cold water to cover by 1 1/2 inches, bring to a boil, and boil at medium-high heat.
  3. Test after 15 minutes for doneness - they should be easily pierced with a fork. Remove when done, drain and place in a serving bowl or dish. Add onions and toss.
  4. To make the dressing, in a small bowl, combine Calivirgin olive oil, lemon juice, garlic, salt and pepper with a whisk.
  5. Serve warm, at room temperature or chilled. When ready to serve, pour on the dressing, toss and sprinkle with parsley.
Cranberry, Serrano & Lemon Sauce

Cranberry, Serrano & Lemon Sauce

This sauce incorporates all the senses. Tart, sweet, spicy, zest and more! Would be delicious over roasted pork, chicken or even on a turkey sandwich to bring you flavors of Thanksgiving.

 

We like it with Calivirgin Lusty Lemon Olive Oil 

 

Print Recipe
Cranberry, Serrano & Lemon Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 5 minutes
Cook Time 10-15 minutes
Servings
4
Ingredients
  • 1 package fresh cranberries (12oz)
  • 1 cup water
  • 1/2 cup orange juice
  • 2 tablespoons Calivirgin Lusty Lemon Olive Oil
  • 1 teaspoon lemon juice
  • 1 Serrano chili pepper feel free to substitute with another pepper
Prep Time 5 minutes
Cook Time 10-15 minutes
Servings
4
Ingredients
  • 1 package fresh cranberries (12oz)
  • 1 cup water
  • 1/2 cup orange juice
  • 2 tablespoons Calivirgin Lusty Lemon Olive Oil
  • 1 teaspoon lemon juice
  • 1 Serrano chili pepper feel free to substitute with another pepper
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Rinse cranberries, discarding overripe berries.
  2. In a large saucepan, combine cranberries, water, orange juice, lemon juice, olive oil, sugar and Serrano chile.
  3. Bring to a boil; lower heat and cook for 10 to 15 minutes or until the cranberries have burst and the sauce is slightly thickened. Allow sauce to cool before serving.
Sundried Tomatoes and Mozzarella

Sundried Tomatoes and Mozzarella

We like it with Calivirgin Olive Oil Dipping Spices and any flavored Calivirgin Olive Oil of your choice

Print Recipe
Sundried Tomatoes and Mozzarella
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 10 minutes
Servings
6 people
Ingredients
  • 1 12oz log fresh mozzarella cheese
  • 1/3 cup sun-dried tomatoes diced
  • 1 teaspoons Calivirgin Olive Oil Dipping Spices
  • 4 teaspoons Calivirgin Bountiful Basil Olive Oil
  • 2 teaspoons Calivirgin Guilty Garlic olive oil
  • 1 teaspoon Calivirgin Oh! Oregano Olive Oil
  • 1 teaspoon Calivirgin Lusty Lemon Olive Oil optional
Prep Time 10 minutes
Servings
6 people
Ingredients
  • 1 12oz log fresh mozzarella cheese
  • 1/3 cup sun-dried tomatoes diced
  • 1 teaspoons Calivirgin Olive Oil Dipping Spices
  • 4 teaspoons Calivirgin Bountiful Basil Olive Oil
  • 2 teaspoons Calivirgin Guilty Garlic olive oil
  • 1 teaspoon Calivirgin Oh! Oregano Olive Oil
  • 1 teaspoon Calivirgin Lusty Lemon Olive Oil optional
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Dice Mozzarella Log into ½ inch pieces. Sprinkle with diced Sundried tomato. Mix dipping spice with the Calivirgin Lusty Lemon Oil, Beautiful Basil Oil, Oh! Oregano Oil, and Guilty Garlic Oil.
Recipe Notes

Hint - put a serving of this on top of arugula, mixed greens, or spinach for quick salad that's tasty.

Recipe by Carole

Chilled Mandarin Orange Pasta

Chilled Mandarin Orange Pasta

We like it with Calivirgin Blood Orange Olive Oil and Calivinegar Citrus Burst Barrel Aged Balsamic Vinegar

Print Recipe
Chilled Mandarin Orange Pasta
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 15 minutes
Cook Time 15 minutes
Servings
8
Ingredients
  • 8oz Campanelle Pasta
  • 1 15 oz. can mandarin oranges drain and reserve liquid
  • 1/2 cup dried cranberries
  • 1 tablespoon Calivirgin Blood Orange Oil
  • 2 1/2 tablespoons Calivinegar Citrus Burst Barrel Aged Balsamic Vinegar
  • 1 cup arugula chopped
  • sesame sticks or wonton strips for garnish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
8
Ingredients
  • 8oz Campanelle Pasta
  • 1 15 oz. can mandarin oranges drain and reserve liquid
  • 1/2 cup dried cranberries
  • 1 tablespoon Calivirgin Blood Orange Oil
  • 2 1/2 tablespoons Calivinegar Citrus Burst Barrel Aged Balsamic Vinegar
  • 1 cup arugula chopped
  • sesame sticks or wonton strips for garnish
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook pasta per directions. Drain and cook and place in large bowl.
  2. In separate small bowl, place drained Mandarin Oranges. Pour 1 Tablespoon of the Calivirgin Blood Orange Olive Oil and 1/2 tablespoon of the Calivirgin Citrus Burst Balsamic Vinegar over the Mandarins and marinade.
  3. In a small sauce pan, pour the Mandarin liquid and reduce by half over a medium heat. Add 2 Tablespoon of the Calivirgin Citrus Burst Balsamic Vinegar to the reduced liquid and stir and cool.
  4. Mix together the pasta, Mandarins and the marinade, cranberries, arugula. Pour the dressing of the Mandarin liquid and balsamic together over the pasta mix. Garnish with crushed Sesame Sticks.
Recipe Notes

Recipe by Carole

No-Fuss Oregano Focaccia

No-Fuss Oregano Focaccia

We like it with Calivirgin Oh! Oregano Olive Oil or Calivirgin Rustic Rosemary Olive Oil

Print Recipe
No-Fuss Oregano Focaccia
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 5-10 minutes
Cook Time 30 minutes
Passive Time 60 minutes
Servings
12 people
Ingredients
  • 2 tablespoons Calivirgin Oh! Oregano Olive Oil to drizzle into the pan
  • 3 tablespoons Calivirgin Oh! Oregano Olive Oil for dough
  • 1/2 cups warm water
  • 1 1/4 teaspoons salt
  • 3 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon instant yeast
  • 4 teaspoons Calivirgin Dipping Spices or Italian spices of your choice
Prep Time 5-10 minutes
Cook Time 30 minutes
Passive Time 60 minutes
Servings
12 people
Ingredients
  • 2 tablespoons Calivirgin Oh! Oregano Olive Oil to drizzle into the pan
  • 3 tablespoons Calivirgin Oh! Oregano Olive Oil for dough
  • 1/2 cups warm water
  • 1 1/4 teaspoons salt
  • 3 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon instant yeast
  • 4 teaspoons Calivirgin Dipping Spices or Italian spices of your choice
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Use non-stick vegetable oil spray to lightly grease a 9" x 13" pan. Drizzle about 2 tablespoons Calivirgin olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great flavor and a bit of crunch.
  2. Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds. Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes — it should be quite puffy, but not fragile-looking.
  3. While the dough is rising, preheat the oven to 375°F. Gently poke the dough all over with your index finger. Drizzle it lightly with olive oil, and sprinkle with Calivirgin Dipping Spices or the dried herbs of your choice, if desired.
  4. Bake the bread until it's golden brown, 25 to 30 minutes. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
Recipe Notes

Tip- Hydrate your Calivirgin Dipping Spices in a small dish with a little hot water before using.

Recipe by King Arthur Flour

Stuffed Peppadew Peppers

Stuffed Peppadew Peppers

Try it with Calivirgin Guilty Garlic Olive Oil and Calivinegar Barrel Aged Balsamic Vinegar 

Print Recipe
Stuffed Peppadew Peppers
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Appetizer
Prep Time 10 minutes
Servings
5 people
Ingredients
  • 25-30 Peppadew Peppers stem and seeds removed
  • 1 1/2 tablespoons fresh basil finely chopped
  • 1 tablespoon chives finely chopped
  • 1 green onion, finely chopped
  • 1 teaspoon lemon zest
  • 2 cloves Minced Garlic
  • 6 ounces Goat Cheese
  • 2 tablespoons plain yogurt
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground pepper
  • 1 1/2 teaspoon Calivirgin Olive Oil of your choice
  • drizzle Calivinegar Balsamic Vinegar (optional)
Course Appetizer
Prep Time 10 minutes
Servings
5 people
Ingredients
  • 25-30 Peppadew Peppers stem and seeds removed
  • 1 1/2 tablespoons fresh basil finely chopped
  • 1 tablespoon chives finely chopped
  • 1 green onion, finely chopped
  • 1 teaspoon lemon zest
  • 2 cloves Minced Garlic
  • 6 ounces Goat Cheese
  • 2 tablespoons plain yogurt
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground pepper
  • 1 1/2 teaspoon Calivirgin Olive Oil of your choice
  • drizzle Calivinegar Balsamic Vinegar (optional)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a medium bowl, mix together Calivirgin Olive Oil, goat cheese, basil, parsley, chives, green onion, lemon zest, garlic and yogurt. If the filling is too thick, add a little more yogurt to thin it out. Pipe filling into drained peppers and serve.
  2. Tips: To pipe the filling, you can place it into a gallon-sized ziptop bag and snip off the corner, use a piping bag or squeeze bottle.
Lemon Orzo Pasta Salad

Lemon Orzo Pasta Salad

We like to use Calivirgin Lusty Lemon Olive Oil

Print Recipe
Lemon Orzo Pasta Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 10
Cook Time 10
Servings
6-8
Ingredients
  • 1 16 ounce box Orzo pasta
  • 1 cup frozen green peas
  • 1/2 lemon grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 4 tablespoons Calivirgin Lusty Lemon Olive Oil
  • 1-2 tablespoons freshly chopped dill
  • 6 ounces Greek feta crumbled cheese
  • salt and pepper, to taste
Prep Time 10
Cook Time 10
Servings
6-8
Ingredients
  • 1 16 ounce box Orzo pasta
  • 1 cup frozen green peas
  • 1/2 lemon grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 4 tablespoons Calivirgin Lusty Lemon Olive Oil
  • 1-2 tablespoons freshly chopped dill
  • 6 ounces Greek feta crumbled cheese
  • salt and pepper, to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Fill a 5 qt saucepan halfway with water and add a large pinch of salt. Bring to a boil over high heat. Add the orzo and return to a boil. Reduce heat to medium-low and cook the pasta for about 2 minutes less than the box indicates. You want the orzo to be just cooked, but still firm. While the pasta is cooking, add the frozen peas to the bottom of the colander that you will be using to drain the orzo.
  2. When the pasta is cooked properly, drain it over the frozen peas. This will defrost and cook the peas just slightly. Rinse the pasta and peas under cold water to stop the cooking process then set aside.
  3. In a medium mixing bowl, whisk together the lemon zest, lemon juice, olive oil, chopped dill and salt. Add the pasta and peas and fold until completely combined.
  4. Stir in crumbled feta to combine then cover the bowl with plastic wrap and chill for at least 1 hour. Before serving, give the salad one last stir to redistribute the dressing and break up any pasta that stuck together. Taste for seasoning and add salt and pepper if needed. Serve this salad cold or at room temperature. Enjoy!
Recipe Notes

By Cheryl from Everyday Dishes

Olive Oil Cornbread

Olive Oil Cornbread

We like to use Calivirgin Jalapeno Garlic Olive Oil

Print Recipe
Olive Oil Cornbread
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 5
Cook Time 35
Servings
8
Ingredients
  • 1 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 1/4 cup milk
  • 2 tbsp Calivirgin Jalapeno Garlic olive oil
  • 1 large egg
Prep Time 5
Cook Time 35
Servings
8
Ingredients
  • 1 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 1/4 cup milk
  • 2 tbsp Calivirgin Jalapeno Garlic olive oil
  • 1 large egg
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375˚F.
  2. In a large bowl, whisk together the dry ingredients.
  3. Whisk in the milk, olive oil and eggs until smooth.
  4. Pour batter into a 8-inch square baking pan.
  5. Bake for 30 - 35 minutes (or until an inserted toothpick comes out clean).
  6. Allow cornbread to cool for 5 - 10 minutes before slicing and serving.
Simple Bruschetta

Simple Bruschetta

We like to use Calivirgin Premium Extra Virgin Olive Oil & Calivinegar Balsamic

Print Recipe
Simple Bruschetta
Bruschetta, pronounced "broo-sket-ta," is Italian toasted bread. Traditional bruschetta requires toasting bread on both sides over hot coals. Toasted bread is slashed, rubbed with fresh garlic and drizzled with extra virgin olive oil.
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Appetizer
Servings
Ingredients
  • 6 vine ripe tomatoes
  • 4 fresh basil leaves
  • 1/2 of a red onion
  • 3-4 garlic cloves
  • salt and pepper, to taste
  • 1/4 cup Calivinegar Balsamic Vinegar
  • 1/4 cup Calivirgin Premium Olive Oil plus more for drizzling
  • 1 french bread baguette
Course Appetizer
Servings
Ingredients
  • 6 vine ripe tomatoes
  • 4 fresh basil leaves
  • 1/2 of a red onion
  • 3-4 garlic cloves
  • salt and pepper, to taste
  • 1/4 cup Calivinegar Balsamic Vinegar
  • 1/4 cup Calivirgin Premium Olive Oil plus more for drizzling
  • 1 french bread baguette
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cut tomatoes into quarters and cut out the insides (pulp and seeds). Then cut into small pieces about the size of a dime and place in bowl. You are only using the firmer part of the tomatoes attached to the skin.
  2. Chop up half a red onion and add to bowl.
  3. Mince up 2-3 cloves of garlic (to taste) and add to bowl.
  4. Finely chop up 3-4 basil leaves and add to bowl.
  5. Add balsamic and olive oil and season with salt and pepper to taste. Quite a bit of salt is needed. Stir thoroughly and place in refrigerator for 20+ minutes.
  6. Slice bread into 1/4 to 1/2 inch thick pieces.
  7. Arrange slices into one layer on baking sheet and drizzle or brush Calivirgin Extra Virgin Olive Oil on to one side of each slice. Lightly salt each oil coated side and broil on low for 5-10 minutes until lightly browned.
  8. Once toasted, rub each oil/salt coated side with half a garlic clove. Then top slices with mixture in bowl and serve.
  9. Try not to get too much juice from bowl because it will make bread soggy (use a fork to top).
Calivirgin Caprese Salad

Calivirgin Caprese Salad

We like to use Calivirgin Bountiful Basil & Calivinegar Balsamic

Print Recipe
Calivirgin Capresse Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
  • 4 vine ripe tomatoes sliced
  • 14 oz fresh mozzarella cheese sliced
  • 1/3 cup Calivirgin Bountiful Basil Olive Oil
  • 1/3 cup Calivinegar Balsamic Vinegar
  • 1 bunch fresh basil leaves
  • sea salt and fresh ground pepper to taste
Servings
Ingredients
  • 4 vine ripe tomatoes sliced
  • 14 oz fresh mozzarella cheese sliced
  • 1/3 cup Calivirgin Bountiful Basil Olive Oil
  • 1/3 cup Calivinegar Balsamic Vinegar
  • 1 bunch fresh basil leaves
  • sea salt and fresh ground pepper to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. On a large plate arrange a layer of tomato slices, then top each slice with one basil leaf and slice of mozzarella.
  2. Drizzle Calivirgin Bountiful Basil Olive Oil and Calivinegar Barrel Aged Balsamic over entire plate and season with sea salt and freshly ground pepper to taste. * Make this a more filling salad by adding sliced red onion, cucumber and/or avocado. For another flavor, replace mozzarella with bleu cheese or feta.