Blog Archives - 30A OLIVE OIL COMPANY

Orange Olive Oil Cake with Balsamic Poached Pears

10/11/2019

Ingredients:

Balsamic Poached Pears -
4 each ripe pears peeled, any variety
1 cup Cinnamon Pear Dark Balsamic
1/2 cup water
1 cup sugar
2 bay leaves

Orange Olive Oil Cake -

3/4 cups sugar (divided into 1/2C and 1/4C)
5 egg yolks
1 cup cake flour
3/4 cup Blood Orange EVOO
4 egg whites
1/2 Tsp salt
1/2 Tsp Espresso Sea Salt

Directions:
Balsamic Poached Pears -

In a small sauce pan, combine all ingredients putting pears in last.
Bring to a boil, reduce heat to a simmer and cook uncovered turning pears occasionally, about 20-25 mins or until pears can be pierced easily with a tiop of a knife.
With a slotted spoon, remove pears and rest on a plate.
Use remaining balsamic to drizzle over dessert.

Orange Olive Oil Cake -

Preheat oven to 350F. Generously grease pan with spray and sprinkle bottom and sides of pan with sugar and sea salt. Set aside.
In a stand mixer with whisk attachment, whisk egg whites and salt until foamy. Gradually add 1/4 C sugar to still peaks. Set aside.
With the same mixer bowl, change attachment to whisk and beat together 1/2 C sugar and yolks until thick and pale. Gradually add cake flour on medium speed. Add olive oil in a slow steady stream.
Fold egg whites in three additions.
Pour batter onto greased and sugared pan. Bake for 25 to 30 mins until toothpick inserted comes out clean. Let cool.
Slice cake for serving, top with sliced poached pear, drizzle reserved balsamic on top.

Recipe courtesy of Executive Chef Camille Withall of George's at Alys Beach

Panzanella Salad with Greek Seasoning White Balsamic Dressing

10/11/2019

Ingredients:

1 each crusty day old bread, broken up into pieces
1/4 C Tuscan Herb Olive Oil
4 each tomatoes, sliced
1 red onion, sliced thin
1 each cucumber, sliced
1 cup arugula (optional)
4 Tbsp Dressing (see below)
bag of small mozzarella balls (optional)

Dressing Ingredients:

1/4 C Greek Seasoning White Balsamic
2 Tsp Dijon mustard
1 Tsp sugar
1 each garlic clove
1 Tsp shallot, minced
1 1/2 C Tusan Herb Olive Oil
salt and pepper to taste
small bag of mozzarella balls (optional)

Directions:

Toss bread pieces in Tuscan Herb Olive Oil. Place in 350F oven for 5 mins. Set asside.
Make dressing. Place all ingredients except for the olive oil in blender. With blender running, slowly drizzle in olive oil. When using a bowl and whisk, make sure bowl is secured with a damp towel. Place all ingredients in bowl and slowly whisk in oil to emulsify. Season with salt and pepper.
Place bread, tomatoes, onion, cucumber, and arugula in a bowl and toss with dressing. Let marinade for at least 30 mins.
add a few mozzarella balls to each serving (optional)

Recipe courtesy of Executive Chef Camille Withall of George's at Alys Beach

Meyer Lemon Olive Oil-Poached Shrimp

10/11/2019

Ingredients:

1 pound shrimp, peeled and deveined
3 cups or more of Meyer Lemon EVOO
4 each, garlic cloves crushed
4 each thyme sprigs
Smoked Bacon Cajun Sea Salt (optional)

Directions:

Place olive oil, garlic, and herbs in a pot and heat over medium heat until thermometer registers between 165F and 180F.
Pat shrimp dry and season with salt and pepper
Add shrimp and cook until opaque in the center, about 10 mins.
With a slotted spoon, take shrimp out and reserve oil for later use.
Season shrimp with sea salt, if desired.

Recipe courtesy of Executive Chef Camille Withall of George's at Alys Beach