Category: Basil EVOO

Blueberry and Tomato Caprese Salad

7/2/2019

Ingredients:

1 pint blueberries
2 pints cherry tomatoes
Fresh basil
2T 30A OO Basil EVOO
1T 25 Star Balsamic
Cyprus Flake Sea Salt and freshly ground black pepper to taste
Fresh Mozzarella cheese

Directions:
Wash blueberries and cherry tomatoes and drain well in a colander. Half cherry tomatoes and toss in a serving bowl with the blueberries, set aside. Slice mozarella into 1/4" cubes and toss with cherry tomatoes and blueberries. Tear fresh basil over top. Drizzle Basil EVOO and 25 Star Balsamic over salad. Season with Cyprus Flake Sea Salt and freshly ground black pepper and serve immediately.

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Strawberry Balsamic Shortcake with Basil Olive Oil Biscuits

3/31/2019

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Instructions:

Preheat the oven to 400 degrees Fahrenheit.
Toss the strawberries and balsamic vinegar in a baking dish. Roast for 20-30 minutes, stirring every 5 minutes, until strawberries are soft but not falling apart. Taste the berries and add sugar if you would like them to be sweeter.
Meanwhile, prepare the biscuits. Combine the flour, sugar, baking powder, and salt in a mixing bowl. Stir to mix. Add the milk and olive oil to a small bowl and use a fork to gently whisk and combine slightly. Pour the wet ingredients into the dry and mix, using a spatula, until just combined.
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Drop heaping tablespoons of the dough onto the prepared baking sheet. You should have 6 biscuits. Brush the tops of the biscuits with cream and sprinkle with demerara sugar, if using. Bake for 12-16 minutes, until biscuits are golden brown. Let cool slightly before serving.
To serve, cut the biscuits in half like a bun. Place the bottom half on a plate, and spoon about 1/4 cup of strawberries and their juices over the biscuit. Top with whipped cream or ice cream, if using, then finish with the top half of the biscuit.

Roasting strawberries in balsamic vinegar brings out their natural juices and intensifies their flavor. An olive oil biscuit soaks up the sweet/tart syrup while keeping a crispy exterior. Rich, sweet whipped cream or ice cream balances out the tartness of the berries. This is a gourmet strawberry shortcake, with Basil Olive Oil taking the foodie factor up an extra notch.

By using olive oil instead of butter and balsamic vinegar instead of sugar, we make a lower-calorie, lower-fat, lower-sugar dessert that's high in flavor and wow-factor! You can even add a scoop (or two) of ice cream or whipped cream and not feel guilty.

Ingredients:

For the biscuits:

1 cup all-purpose flour
2 teaspoons sugar
1½ teaspoons baking powder
½ teaspoon salt
½ cup whole milk
¼ cup Basil Olive Oil
1 ½ tablespoons cream or half and half
1 tablespoon demerara sugar (optional)

For the strawberries:

3 cups quartered strawberries
2.5 tablespoons Strawberry Balsamic Vinegar
1 tablespoon sugar (optional, depending on how sweet your berries are and your personal preference)

Serves 6.
Biscuit recipe adapted from One Sweet Appetite.

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Strawberry Basil Chicken

3/31/2019

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Directions:

Begin by heating a large skillet to medium heat. Add 2 tbsp BasilOlive Oil and garlic, cook for 2 minutes or until fragrant.
Prepare chicken breasts: you may need to pound the breast to make them a bit thinner, about 1 inch. Salt and pepper each side, add to pan. Cook for 3-5 minutes per side (until golden brown, but cooked through). Set aside.
Meanwhile, prepare the topping. Toss together strawberries, basil, Strawberry Balsamic and 1 tbsp Basil Olive Oil. top each chicken breast with strawberry mixture, and salt and pepper to taste. add additional Strawberry Balsamic if needed. Serve immediately.

Ingredients:

3-4 large chicken breasts
3 tbsp Basil Olive Oil
1/2 tsp sea salt
1/2 tsp pepper
2 cups chopped fresh strawberries
1 cup chopped fresh basil
3 tbsp Strawberry Balsamic

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Basil and Strawberry Bruschetta

3/27/2019

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Ingredients:

1 baguette, cut into 1" slices
1/4 c. plus 2 tsp. extra-virgin Basil Olive Oil, divided
2 c. ricotta
2 tsp. kosher salt
1 tsp. Freshly ground black pepper
2 c. strawberries, chopped
2 tbsp. fresh basil, thinly sliced
Strawberry Balsamic, for serving

Directions:

Preheat oven to 400°.
Place baguette slices on a medium sheet tray and drizzle or brush with basil olive oil. Bake until bread is toasted, about 10 minutes.
In a medium bowl, mix ricotta with salt, pepper, and 2 teaspoons basil olive oil. Spread each toast generously with ricotta mixture then top with strawberries.
Garnish with basil and drizzle with Strawberry balsamic. Serve.

Recipe adapted from delish.com

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Basil Olive Oil Zucchini Butter

2/3/2018

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Ingredients:
Makes about 2 cups

2 pounds zucchini or assorted summer squash
1/4 cup Basil Crushed Extra Virgin Olive Oil
2 minced shallots
2 minced garlic cloves
salt and pepper

Directions:1. Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.

2. In a deep skillet, heat the olive oil. Sauté the shallots or garlic briefly. Add the zucchini and toss.

3. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency, about 15 minutes. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the butter for added flavor -- you can splash in a little water to help deglaze the pan.) The zucchini will hold its bright green color and slowly caramelize into a perfect vegetable jam.
4. Enjoy on toast, or as a side dish all summer long! Keep in covered jars in refrigerator.

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Summer Orzo Salad

3/9/2016

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Ingredients:

1 1/2 c. Dried Orzo Pasta
1lb. Fresh Green Beans
3 Ears of Corn
2 c. Cherry Tomatoes rinsed, stemmed, and sliced in half
1/2c. Red Wine Vinegar
1/2 c. Basil Olive Oil
1/2 c. Minced Shallots
2 Tbsp. Dijon Mustard
2 tsp. Dried Basil
Salt & Pepper

Directions:

1. Bring about 2 qts. of water to boil in a 4-5qt. pot. While water is boiling, rinse green beans, trim the ends and cut in half. Add beans to boiling water until almost tender, remove, immerse in cold water, and drain.
2. Fill the same pot with 2.5-3 qts. of water and bring to a boil. Add orzo and cook until tender, about 8-10 minuets. Drain and rinse with cold water, and drain again.
3. While the beans and pasta cool, husk the corn. Remove silk and rinse. Slice kernels off into a bowl.
4. Make dressing: Whisk together, vinegar, olive oil, shallots, mustard, basil, salt, and pepper.
5. In a large bowl combine cooked orzo with a 1/2 c. of dressing. Mix well, add more salt and pepper to taste and then level the pasta.
6. Layer corn, green beans, and then tomatoes. Cover and refrigerate, until ready to serve. Chill remaining dressing separately.
7. Right before you serve the salad, add remaining dressing and any additional salt and pepper. Mix well and serve immediately.
Recipe from Lucero Olive Oil

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Blueberry and Tomato Caprese Salad

Strawberry Balsamic Shortcake with Basil Olive Oil Biscuits

Strawberry Basil Chicken

Basil and Strawberry Bruschetta

Basil Olive Oil Zucchini Butter

Summer Orzo Salad

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