2tablespoonsCalivirgin Jalapeno or Jalapeno Garlic olive oil
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Combine black beans, corn, tomatoes, avocado, onion, and cilantro in a mixing bowl. Stir together to combine.
In separate small bowl, combine olive oils, garlic, and salt. Stir with a fork and pour over the salad. Stir together until combined. Let sit in fridge for 1-2 hours before serving so the flavor can develop.
1 1/3cupall-purpose flouryou can use wheat flour is desired
6datespitted and chopped
1/2-3/4teaspoonground cardamomuse if desired and season to taste
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Preheat the oven to 325 degrees F. In a large mixing bowl, whisk the olive oil and honey. Now add the eggs and whisk again to combine.
Now add the bananas yogurt, milk, baking soda, vanilla extract, cardamom, cinnamon, and nutmeg. Whisk again. Using a spatula, stir in the flour; then add the dates and walnuts and stir the batter again until everything is well combined.
Lightly oil a non-stick a 5 3/4 x 3 loaf pan like this one. Pour the batter into the loaf pan and shake very gently so it evens out.
Bake in the 325 degrees F heated-oven for 55 minutes. Test by inserting a tooth pick into the middle of the banana walnut bread, it should come out clean.
Remove from the oven and let the bread cool for 10 minutes, then transfer to cool on a wire rack for another 20 minutes or so. Slice and enjoy!
Preheat your oven to 425 degrees. Toss your asparagus in Calivirgin Guilty Garlic Olive Oil and then arrange the asparagus across a baking sheet.
When the oven is ready, put the baking sheet in the oven and time for 10-15 minutes until the asparagus looks tender. While it is baking you can combine the cheese, garlic, salt, and pepper in a bowl and mix.
Remove your asparagus from the oven and top with the cheese mixture. Then return it to the oven for 5 more minutes until the cheese melts. Serve and enjoy.
Make an omelette the Catalonian way, a classic dish made simple with only 5 ingredients. This omelette is great with our Calivirgin Olive Oil but you can also use your favorite Calivirgin flavored oil. We recommend substituting a portion of the olive oil with some Jalapeno Garlic or White Truffle.
10tablespoonsCalivirgin Premium Extra Virgin Olive Oil
1 1/4poundswhite potato
3tablespoonsflat leaf parsleychopped
2teaspoonsCalivirgin Dipping Spicesoptional
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Peel potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop 1 onion.
Heat Calivirgin Premium Extra Virgin Olive Oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside).
Beat 6 eggs separately, then stir into the potatoes with 3 tbsp chopped flat-leaf parsley and as much salt and pepper as you like (you can also substitute the salt and pepper for Calivirgin Dipping Spices). Heat half of the strained oil in a smaller pan.
Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
Remove the rib from the kale, and thoroughly wash. Slice in bite size pieces. Place in a large bowl.
Wash and remove any discolored leaves and stems from the brussels sprouts and slice. Place in the bowl
with the kale. Add the almonds and Pecorino Romano cheese. Dress before serving.
For the dressing; In a small bowl or a jar, place the Calivirgin Organic Champagne Vinegar, garlic, shallots, dijon
mustard, black pepper and whisk of shake in the Calivirgin Olive Oil.
The Kale for this recipe has several names. It produces a delicious salad whichever the variety of Tuscan, Lacinato or Dinosaur you choose – all the same, just different names.
2teaspoonsCalivirgin Hot Virgin Jalapeno Olive Oil
1tablespooncreamy peanut butter
1/4cupred wine vinegar
2 teaspoongingerfinely grated
2teaspoonschili garlic sauce
1/4cupsalted dry roasted peanutsfinely chopped
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Combine in a large bowl and whisk together Calivinegar Barrel Aged Balsamic Vinegar, grated ginger, grated garlic, sesame oil, Calivirgin Guilty Garlic Olive Oil, Calivirgin Bountiful Basil Olive Oil, turmeric and cumin in a bowl, when well combined, stir in the chicken. Marinade chicken for 2-3 hours.
In a small bowl, whisk together the boiling water into the creamy peanut butter. Whisk in soy sauce, rice wine vinegar, and Calivinegar Barrel Aged Balsamic Vinegar.
In a small sauce pan, heat over medium heat, sesame oil, Calivirgin Bountiful Basil Olive Oil, Calivirgin Guilty Garlic Olive Oil, Calivirgin Hot Virgin Jalapeno Olive Oil, ginger, and garlic. Stirring until fragrant and sizzling. Stir in chili garlic sauce and turmeric. Whisk together the peanut butter, soy sauce, and vinegar sauce mixture with the oil, garlic, and ginger mixture.
Cool and refrigerate. Reserve ¼ cup of sauce for brushing during cooking. Prior to serving, remove the chilled sauce and stir in the peanuts.
Drain the chicken, discard the marinade. Skewer the chicken on metal skewers. Place on a medium high and grill until well charred about 4 minutes. Flip skewers and brush with reserved sauce and grill until all chicken is opaque (about 5 to 7 minutes). Transfer to a platter and serve with the sauce.
Begin by preparing the aioli. In a small mixing bowl stir all aioli ingredients until well combined.
In another, large mixing bowl, combine all crab cake ingredients except for the olive oil, stirring until well mixed. Next, using damp hands form the crab cake mixture into patties — about 2″ in diameter — then rest on a clean plate or cutting board.
Pre-heat a cast iron skillet over a medium-high flame for 2 minutes, then swirl with olive oil to coat the bottom. Three patties at a time, fry the crab cakes for 3 – 4 minutes on either side until crisp and cooked through. Transfer to a wire rack to cool, then repeat until all cakes are cooked, adding more olive oil to the skillet for each new batch.
Serve immediately, pairing with truffle aioli on the side for dipping! These can be frozen in a ziploc bag and reheated at 350F whenever you want them — They stay nice for over a month.
1poundthin cut boneless skinless chicken breastsdiced into cubes
2largeorangespeeled and segmented
1ripeavocadopeeled and cubed
1/4cupfresh lime juice
1 tablespoonCalivirgin Blood Orange Olive Oil
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Cook quinoa according to package directions or use my directions - my recipe will make 2-3 cups, more than what you will use. But leftovers are great! Transfer cooked quinoa to a large bowl and let cool.
The chicken. Pour olive oil into a large skillet over medium heat. Add chicken and roasted garlic, stirring it all around to coat with oil. Sprinkle with smoked paprika and salt. Stir and cook until chicken is done, about 8 minutes. Add cooked chicken, oranges, and avocado to the quinoa. Stir to combine. Set aside.
The dressing. Whisk all of the dressing ingredients together. Pour over salad and toss to coat everything evenly.
Serve immediately. Leftovers keep well in the refrigerator for 4-5 days.
Recipe Courtesy of Sally @ Sally's Baking Addiction