30A OLIVE OIL COMPANY

Rena's Watermelon Salad

7/6/2020

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Ingredients:
DRESSING....whisk all ingredients; set aside

3 tbsp Honey
3 tbsp Persian Lime EVOO
Zest of 1 lime
pinch of Sea salt

SALAD...

1/2 Small red onion - thickly sliced
Juice of 1/2 lime
1/2 Seedless watermelon - rind removed and cut into cubes
1 English cucumber - quartered and cut into 1/2” slices
12 Fresh mint leaves - chopped
12 Fresh basil leaves - chopped
Feta cheese - crumbled
1/2 tsp Sea salt
1/4 tsp pepper

Directions:

In a large bowl add red onion, cover with lime juice and allow to macerate for 30 minutes
Add cubed watermelon and cucumber; toss to combine
Add chopped mint, basil, salt and pepper
Top with dressing and carefully toss all ingredients...do not break up watermelon.
Chill until ready to serve then sprinkle with feta and ENJOY
NOTE: This salad should not be made more than a few hours in advance or it may become to watery. Fresh blueberries may also be added

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Meyer Lemon Olive Oil Cake

4/29/2020

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Ingredients:

2 cups plus 2 Tbsp flour
1 and 3/4 cups sugar
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 cup plus 2 tbsp mild flavored (but good quality) olive oil (1/2 Greek Koroneiki, 1/2 Meyer Lemon), or for a stronger lemon taste, use all Meyer Lemon
1 cup milk
3 eggs room temp
1/4 cup freshly squeezed lemon juice
Zest of one lemon

Directions:
-Preheat oven time 340
-Combine all wet ingredients
-Combine all dry ingredients in a slightly larger bowl
-Mix the wet ingredients into the dry ingredients, careful not to over mix
-Add the zest
-Pour into a greased loaf pan leaving some room to rise (I used a baking spray) **You will have a small amount batter left from this recipe if you use a standard loaf pan. I used the remaining batter to make a mini loaf to give away. If you do this, it will be done much quicker than the larger one so keep an eye on it at the 40 min mark.
Bake at 340 for 25mins , then reduce heat to 325 for remaining 35 minutes. You may require additional baking time.

Adapted from a recipe shared by a loyal customer!
*** Can also be made with Blood Orange EVOO and Oranges in place of Meyer Lemon EVOO and Lemons

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Steak Fiorentina with Sautéed Spinach

3/26/2020

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Ingredients:

3 pounds Ribeye
3 Tbsp. mixed fresh herbs (e.g., oregano, rosemary, thyme), chopped
2 Tbsp. salt, divided
2 Tbsp. pepper, divided
1/2 cup 30A Olive Oil Garlic Olive Oil, divided
1 pound fresh spinach
1-2 Tbsp. 30A Olive Oil Lemon Balsamic

Directions:

Heat grill to high. Brush ribeye with about 1/4 cup Garlic Olive Oil. Rub in 1 tablespoon salt, 1 tablespoon pepper and fresh herbs. Grill steaks to desired doneness, 120-125 degrees for rare, 140-145 degrees for medium. Cover and let rest 10 minutes.
Meanwhile, wash spinach and drain, leaving some moisture on the leaves. Coat a large skillet with remaining Garlic Olive Oil and heat to medium. Add spinach and cook just enough to wilt. Drizzle with Lemon Balsamic at time of serving. Season with remaining salt and pepper to taste.
Slice steak across grain into 1/4 inch strips and serve over spinach.

Adapted from "In the Kitchen with Fustini's"

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Roasted Pomegranate Pork Loin

2/21/2020

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Ingredients:

1-2 Pork tenderloins (1 ½ pounds total weight)
1/3 cup 30A Olive Oils' Pomegranate Dark Balsamic Vinegar
1/2 cup 30A Olive Oil's Herbs de Provence EVOO
2 tbsps. 30A Olive Oil's Herbs de Provence Seasoning

Directions:

Whisk seasoning, balsamic and olive oil until well combined. Place pork into a resealable plastic bag and pour in marinade. Squeeze out air and seal bag; marinate 2 hours (overnight is even better).
Preheat oven to 350 degrees F (175 degrees C). Be watchful if using the convection setting, as it could prematurely brown the balsamic. We use the convection setting last 10-15 minutes.
Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.

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Smoked Hummus

2/8/2020

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Ingredients:

1 1/2 cups cooked or canned no-salt-added chickpeas, plus 3 tablespoons reserved cooking liquid or can liquid
1/3 cup tahini
2 or 3 cloves garlic, coarsely chopped (about 1 heaping tablespoon)
2 tablespoons Hickory Smoked Olive Oil, plus an optional drizzle for serving (see headnote)
1 teaspoon sea salt or kosher salt
Freshly squeezed juice of 1 lemon (3 to 4 tablespoons)
Sweet paprika, for garnish (optional)

Directions:
Combine the chickpeas, tahini, garlic, the 2 tablespoons of smoked olive oil, salt and lemon juice in a food processor. Puree for about 1 minute to form a smooth hummus. If the consistency is too thick, add some or all of the reserved chickpea liquid. The hummus should be somewhat thick and not at all runny.

Transfer to a bowl. Drizzle with a little more smoked olive oil or with the extra-virgin olive oil, if desired. Sprinkle lightly with paprika, if using, and serve.

RECIPE SOURCEFrom Smoke Signals columnist Jim Shahin

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Baked Camembert Cheese with Rosemary & Figs

1/22/2020

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Ingredients:

8 ounces Camembert cheese
2 tablespoons Rosemary Olive Oil
1 tablespoons fresh rosemary, roughly chopped
2 tablespoons Fig Balsamic Vinegar
2 tablespoons dried figs, sliced
2 tablespoons pine nuts, toasted
2 tablespoons Fig Balsamic Vinegar, reduced to make syrup

Directions:

Preheat oven to 350 degrees.
Place Camembert on ovenproof pan. Drizzle the Rosemary Olive Oil, fresh rosemary, Fig Balsamic Vinegar and the dried figs over the top of the cheese.
Place into the hot oven until browned, 8 to 10 minutes.
Remove from the oven and top with the pine nuts and the balsamic fig syrup and serve with crackers.

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Arugula, Apricot, and Pistachio Salad

1/2/2020

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Ingredients:

2 tablespoons Champagne white balsamic vinegar
2 tablespoons Pistachio Oil
4 tablespoons Avocado or Greek Koroneiki EVOO
-Optional- ½ teaspoon sweet-hot mustard
1 heaping teaspoon minced shallot
1 pinch Herbs de Provence Seasoning
Salt and pepper to taste

Directions:

Combine the shallots, herbs, and salt and pepper with the vinegar and allow the flavors to marry for 10 minutes, then whisk in the mustard if using.
Drizzle in a slow thin stream the pistachio oil, whisking vigorously the whole time. When the pistachio oil is gone, whisk in the olive oil as you did the pistachio until the dressing is emulsified.
Taste the dressing and adjust seasonings if needed, and if the dressing is thin or still quite sharp, whisk in more oil.
Drizzle over a salad of arugula, dried apricots (rough minced), and shelled / lightly salted pistachios.

Yield: 1 cup of dressing

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Butternut Squash Soup with Squash Seed Oil

12/4/2019

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Ingredients:

1 T Butter Infused Olive Oil
1 sweet onion, chopped
1 head of garlic, peeled and chopped fine 4 c butternut squash, cubed
1 cinnamon stick
Vegetable broth, or water
Himalayan Pink Sea Salt
1/2 c heavy cream (optional)
Butternut Squash Seed Oil, for drizzling
toasted pumpkin seeds
Creme fraiche, for serving

Directions:

Sweat onions and garlic in Butter Olive Oil until translucent and then add squash and cook for a few minutes.
Add cinnamon stick and cover with 1 inch of broth or water. Bring to a boil and reduce to a simmer until squash is soft. Add a pinch of salt and remove cinnamon.
In a blender, blend soup in batches being careful not to fill more than half way with hot liquid. Hold lid tightly with a towel to ensure that the top is sealed.
When finished, whisk in heavy cream. Serve with a drizzle of Butternut Squash Seed Oil, toasted pumpkin seeds and crème fraiche.

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Pecan Praline Balsamic Roasted Carrots

11/25/2019

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Ingredients:

1 16-ounce bag baby carrots
1 tablespoon 30A Butter EVOO
2 tablespoons 30A Pecan Praline Balsamic, plus more for drizzling
1/4 cup chopped pecans
sea salt and black pepper for seasoning
fennel fronds, for garnish

Directions:

Preheat the oven to 400 degrees.
Spray a large roasting pan with cooking spray.
Toss your baby carrots in a large bowl with the 30A Butter Olive Oil. Add the 30A Pecan Praline Balsamic Vinegar, and stir together until the carrots are evenly coated.
Pour carrots and their balsamic glaze onto the roasting pan and make sure they are spread out evenly in a single layer.
Roast the carrots in the oven for about 15 minutes.
Remove the roasting pan from the oven. Toss carrots with chopped pecans, drizzle with another light layer of balsamic vinegar (about 1/2 tablespoon). Stir the carrots together once more, making sure the carrots and pecans are evenly covered with balsamic.
Add a light sprinkle of sea salt and black pepper to taste.
Put the carrots back into the oven to roast for five minutes. Once done, top with fennel fronds if you like. Let cool slightly, and enjoy!

Adapted from luv-cooks.com

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