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Course: Side Dish

Mac n’ Cheese with Calivirgin Olive Oil

Mac n’ Cheese with Calivirgin Olive Oil

We like it with Calivirgin Premium Extra Virgin Olive Oil or Lodi Olive Oil Frantoio Extra Virgin Olive Oil

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Mac n' Cheese with Calivirgin Olive Oil
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 1 cups dry Macaroni shells
  • 1/4 cup Calivirgin Premium Olive Oil
  • 4 tablespoons all-purpose flour separated
  • 3/4 cup heavy cream
  • 2 1/3 cup sharp cheddar cheese freshly grated
  • salt and pepper, to taste
  • red pepper flakes optional
Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 1 cups dry Macaroni shells
  • 1/4 cup Calivirgin Premium Olive Oil
  • 4 tablespoons all-purpose flour separated
  • 3/4 cup heavy cream
  • 2 1/3 cup sharp cheddar cheese freshly grated
  • salt and pepper, to taste
  • red pepper flakes optional
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Instructions
  1. Cook pasta according to package. Drain, rinse with cold water and keep in colander until ready to use.
  2. Heat olive oil in a large pot over medium heat. Once hot, whisk in flour and cook for 1 minute. Gradually whisk in heavy cream, stirring constantly until thickened (this can take up to 15 minutes).
  3. Remove from heat. Stir in shredded cheese until melted and smooth. Add salt and pepper to taste. Gently fold in macaroni until completely covered in cheese sauce.
  4. Allow pasta to sit for a few minutes so macaroni shells slightly absorb the cheese. Serve while warm and cheesy! Garnish with red pepper flakes if desired.
Greek Potato Salad

Greek Potato Salad

We like it with Calivirgin Premium Extra Virgin Olive Oil

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Greek Potato Salad
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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
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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 

 

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Cranberry, Serrano & Lemon Sauce
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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
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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.
Roasted Broccoli

Roasted Broccoli

Try it with Calivirgin Lusty Lemon Olive Oil or Calivirgin Guilty Garlic Olive Oil

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Roasted Broccoli
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Course Side Dish
Prep Time 5 minutes
Cook Time 20 minutes
Servings
4
Ingredients
  • 2 heads broccoli
  • 2 cloves garlic minced or chopped
  • 4 tablespoons Calivirgin Premium Olive Oil separated
  • 1/2 teaspoon salt
  • 1/2 lemon zested
  • 1 1/2 tablespoons lemon juice
  • 2 tablespoons Parmesan cheese grated
  • pepper to taste
Course Side Dish
Prep Time 5 minutes
Cook Time 20 minutes
Servings
4
Ingredients
  • 2 heads broccoli
  • 2 cloves garlic minced or chopped
  • 4 tablespoons Calivirgin Premium Olive Oil separated
  • 1/2 teaspoon salt
  • 1/2 lemon zested
  • 1 1/2 tablespoons lemon juice
  • 2 tablespoons Parmesan cheese grated
  • pepper to taste
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Instructions
  1. Preheat oven to 350F. Cut broccoli into florets and piled onto baking tray.
  2. Drizzle with 2 tbsp extra virgin olive oil, scatter with garlic, salt and pepper. Use your fingers to toss, then spread out over tray in a single layer (or use tongs or massage in a large ziplock bag). Adjust salt to your taste.
  3. Bake for 20 to 25 minutes until the tips of the florets are slightly browned. The broccoli should be "tender crisp", meaning just cooked through, not overcooked and floppy.
  4. Remove from the oven and immediately drizzle over the lemon juice and remaining 2 tbsp olive oil. Toss to combine. Scatter over lemon zest and parmesan cheese. Serve immediately.
Recipe Notes

Recipe by Nagi at RecipeTinEats

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

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Sundried Tomatoes and Mozzarella
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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
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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

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Chilled Mandarin Orange Pasta
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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
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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

Honey Balsamic Carrots

Honey Balsamic Carrots

We like it with Calivirgin Premium Olive Oil and Calivinegar Barrel Aged Balsamic Vinegar

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Honey Balsamic Carrots
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Course Side Dish
Prep Time 5 minutes
Cook Time 45 minutes
Servings
4
Ingredients
  • 1 pound thin carrots
  • 1 1/2 tablespoons Calivirgin Premium Olive Oil
  • 1 teaspoon course sea salt add more to taste
  • ground black pepper to taste
  • 1 tablespoon honey
  • 3 tablespoons Calivinegar Barrel Aged Balsamic Vinegar
  • 1 tablespoon butter
  • 1 tablespoon fresh chopped parsley (optional to garnish)
Course Side Dish
Prep Time 5 minutes
Cook Time 45 minutes
Servings
4
Ingredients
  • 1 pound thin carrots
  • 1 1/2 tablespoons Calivirgin Premium Olive Oil
  • 1 teaspoon course sea salt add more to taste
  • ground black pepper to taste
  • 1 tablespoon honey
  • 3 tablespoons Calivinegar Barrel Aged Balsamic Vinegar
  • 1 tablespoon butter
  • 1 tablespoon fresh chopped parsley (optional to garnish)
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Instructions
  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper. Place the carrots on the lined baking sheet. Drizzle the carrots with the olive oil, and season with the salt and ground black pepper. Toss to combine.
  2. Roast the carrots for 25 to 40 minutes, depending on the size of carrots, shaking the pan every 10 minutes, or until cooked-through and nicely browned. While carrots are cooking, begin to prepare the glaze by adding the honey and balsamic vinegar to a small saucepan. Cook over medium heat, stirring often, for about 5 minutes, until thickened.
  3. Remove the glaze from the heat, add the butter, and stir until the butter is melted and well-combined. When the carrots are roasted, toss with the honey balsamic glaze, and then return to the oven for another 5 to 10 minutes, or until the glaze thickens and coats the carrots.
  4. Transfer the carrots to a serving dish and sprinkle with a few more drops of the balsamic vinegar and some sea salt, if desired. Garnish with the chopped parsley, if using. Serve hot or warm, as desired.
Recipe Notes

Tip- You can reduce the amount of cooking time by cutting the carrots in half lengthwise or into other desired shapes and/or sizes.

Recipe from Tip Hero

Red Wine Chili

Red Wine Chili

We like it with Calivirgin Jalapeno Garlic Olive Oil or any flavored oil of your choice

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Red Wine Chili
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Servings
Ingredients
  • 1 pound ground beef cooked
  • 1/4 cup Calivirgin Jalapeno Garlic olive oil
  • 1 medium onion chopped
  • 2 bell peppers diced
  • 3 garlic cloves minced
  • 90 ounces red kidney beans
  • 6 ounces tomato paste
  • 56 ounced canned diced tomatoes
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 1/2 cup red wine
  • 1 tablespoon ground chipolte pepper
  • sour cream optional
  • shredded cheese optional
Servings
Ingredients
  • 1 pound ground beef cooked
  • 1/4 cup Calivirgin Jalapeno Garlic olive oil
  • 1 medium onion chopped
  • 2 bell peppers diced
  • 3 garlic cloves minced
  • 90 ounces red kidney beans
  • 6 ounces tomato paste
  • 56 ounced canned diced tomatoes
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 1/2 cup red wine
  • 1 tablespoon ground chipolte pepper
  • sour cream optional
  • shredded cheese optional
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Recipe Notes

Try it with our Olive Oil Cornbread recipe

Recipe by Baby Steps Dietitian

No-Fuss Oregano Focaccia

No-Fuss Oregano Focaccia

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

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No-Fuss Oregano Focaccia
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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
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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

Zucchini Noodles with Creamy Avocado Pesto

Zucchini Noodles with Creamy Avocado Pesto

We like it with Calivirgin Premium Olive Oil or Calivirgin Bountiful Basil Olive Oil

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Zucchini Noodles with Creamy Avocado Pesto
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Servings
8
Ingredients
Zoodles
  • 6 large zucchini spiralized
  • 1 tablespoon Calivirgin Premium Olive Oil
Sauce
  • 2 ripe avocados
  • 1 cup fresh basil leaves
  • 2 garlic cloves
  • 1/4 cup pine nuts
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 3 tablespoons Calivirgin Premium Olive Oil
  • fresh cracked pepper to taste
Servings
8
Ingredients
Zoodles
  • 6 large zucchini spiralized
  • 1 tablespoon Calivirgin Premium Olive Oil
Sauce
  • 2 ripe avocados
  • 1 cup fresh basil leaves
  • 2 garlic cloves
  • 1/4 cup pine nuts
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 3 tablespoons Calivirgin Premium Olive Oil
  • fresh cracked pepper to taste
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Instructions
  1. Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.
  2. In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
  3. Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.
  4. Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Parmesan, serve and enjoy.
Recipe Notes

Recipe by Kelly at Eat Yourself Skinny