Category: Koroneiki EVOO

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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Olive Oil Potato Soup

2/3/2018

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Ingredients:

1 whole medium onion, diced
3 whole carrots, diced
3 stalks celery, diced
4 Tbs Greek Koroneiki EVOO (or olive oil of choice)
6 whole small russet potatoes, peeled and diced
8 cups chicken bone broth or vegetable stock
3 Tbs all-purpose flour
1 cup milk
1/2 cup heavy cream
1/2 tsp. Cyprus Flake Salt, more, if desired
freshly ground black pepper to taste
1 tsp fresh parsley, minced
Greek Koroneiki EVOO for drizzling on top

Directions:

Warm the olive oil in a soup pot over medium heat and add the onions, carrots, and celery. Stir and cook for about 3 minutes or until the onions are translucent, then add the diced potatoes
Cook for 5 minutes, seasoning with salt and pepper.
Add the broth and bring it to a gentle boil. Cook 10 minutes, or until the potatoes start to become tender. Whisk the flour and milk together, then pour into the soup and cook for another 5 minutes.
Remove 1/2 to 2/3 the soup and blend in batches in a blender/ food processor until completely smooth. Please always use caution when blending hot soup, in fact, we recommend that you allow the soup to cool, if possible. If you have one, use an immersion blender instead of a stand blender or food processor.
Return the blended soup to the soup pot and heat it to adjust seasoning. Stir in cream, then parsley, and reserve a bit of parsley for garnish.
Serve with a a bit of fresh EVOO on top, and finish with balance of chopped parsley.

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Roasted Brussel Sprouts with Fig Balsamic

6/12/2017

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Ingredients:

1lb Brussel Sprouts, trimmed and cut in half
3 T 30A OO Greek Koroneiki EVOO
1 T 30A OO Rosemary Sea Salt
1/4 C Parmesan cheese, shredded
1/4 C Dried cranberries
30A OO Fig Balsamic, for drizzling

Directions:
Preheat oven to 400 degrees. Place brussel sprouts on baking sheet, drizzle with Greek Koroneiki and season with salt. Roast for about 20-25 minutes, tossing once halfway through until golden brown and crispy on edges. Transfer to serving platter, sprinkle parmesan cheese and dried cranberries and drizzle with Fig Balsamic.

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Butternut Squash Soup

9/24/2016

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Ingredients:

1 large whole organic butternut squash
2 Tbs organic butter
1 Organic apple (preferably fuji or gala)
1 Organic yellow onion
2 Bay leaves
1/4 tsp Fresh thyme
1/4 tsp Fresh terragon
1/4 tsp Turmeric
1/4 tsp Cinnamon
1 Dash of cayenne (or two or three to taste)
2 C chicken or veggie broth
1 C filtered water
1 tsp sea salt
2 dashes white pepper
Fresh ground black pepper to taste
Squeeze of lemon
1/2 C organic milk
Butternut squash seeds for garnish
whole plain organic yogurt
dash of paprika
Greek Koroneiki EVOO, or any 30AOO Varietal EVOO's

Directions:

Preheat oven to 375 degrees
Cut the squash in half lengthwise and hollow out the middle separating the seeds and setting them aside (do not throw out). Cover the inside surface of the exposed squash meat with olive oil then place insides up on a baking sheet covered in parchment. Add the cleaned squash seeds to the lined baking pan, and place all in the oven to roast.
Be sure to check on the seeds after about 15-20 minutes and take them out or they will burn! When cooler, toss seeds in olive oil & sea salt. Set aside.
Meanwhile, return the squash to the oven. Roast for approx 1 hour (total) until your house smells amazing, it is slightly browned on top, & it is soft all the way through when tested with a fork. Remove from oven and let cool.
While the squash is cooking, dice both your onion (skinned) and apple (skin on) and sautee them in a saucepan with 2 Tbs butter and the bay leaves until apple and onions are clear and soft. Then add spices.
When the squash has cooled considerably, using a spoon, scrape the meat from the skin, discard skin.
Back in the pan, add the broth, water, roasted squash meat, salt & both peppers. Bring to a boil, then lower the heat and simmer, stirring occassionally for approximately 15 minutes to blend the flavors. Remove from heat and stir in your milk of choice. Squeeze in the fresh lemon.
Using a blender (I prefer an immersion blender as it doesn’t require moving the soup from the sauce pan), puree the soup until it is the desired consistency.
Serve garnished with a dollop of yogurt & the reserved roasted butternut squash seeds. If you want it extra pretty, I’d also add a dash of paprika, and drizzle of the olive oil. Enjoy!

Recipe from Lucero Olive Oil

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Arugula, Apricot, and Pistachio Salad

Olive Oil Potato Soup

Roasted Brussel Sprouts with Fig Balsamic

Butternut Squash Soup

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