1 pound boneless, skinless chicken breasts, cut into 1 inch cubes
2 tablespoons Oregano White Balsamic Vinegar
3 tablespoons Eureka Green Limonato Fused Olive Oil
1 tablespoon Greek seasoning blend (Spiceologist Greek Freak Mediterrannean Rub)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 red pepper, cut into 1 inch pieces
1 zucchini, sliced lengthwise and then cut into ¾ inch slices
½ red onion, cut into 1 inch pieces
1 lemon, cut in half and then very thinly sliced
Place cubes of chicken in a gallon-sized Ziploc bag. Whisk together Oregano White Balsamic Vinegar, Eureka Green Limonato Fused Olive Oil, Greek seasoning, salt, and pepper. Pour over chicken and close bag. Gently toss to completely cover chicken with marinade. Place in refrigerator for at least 8 hours.
Preheat grill over medium-high heat. Oil grates well.
To make kebobs: Alternate chicken pieces, red pepper, zucchini, onion, and lemon slices on skewers. Place prepared skewers directly on preheated grates and grill for 8-10 minutes or until the chicken pieces are thoroughly cooked (165 degrees). Carefully remove skewers from grill and serve immediately. Enjoy!
Tip: If you are using wooden skewers, plan on soaking skewers in water for 20-30 minutes before making kebobs.
In a cocktail shaker, muddle the lemon vinegar or lemon juice with the lavender, or lemon thyme or basil or mint, and then add the white balsamic vinegar of your choice.
Shake vigorously, and then strain the mixture into a glass with ice. Top the mixture with sparkling wine or soda water.
Garnish with wedge of lemon or pear or apple, and add fresh herb leaf.
This stunning dish comes from The Rose Café and is the creation of chef James Negroni. Serve this dish any time of day, but wow, what a special treat at brunch with a sparkling wine and balsamic spritzer!
Yield: one 9-inch tart
- 12 ounces store-bought puff pastry
- ½ cup crème fraîche
- 2 tablespoons Dijon mustard
- 2 large sage leaves, thinly sliced
- 5 multicolor carrots
- 1 green zucchini
- 1 eggplant
- 1 yellow summer squash
- Salt to taste
- Pepper to taste
- 2 tablespoons The Ancient Olive olive oil for drizzling (flavored olive oils like garlic or basil work well here, too!)
Preheat the oven to 375°F. Roll out the puff pastry on a lightly floured surface to a 1/4-inch thick round piece that's about 12-inches wide. Place the pastry in a 9-inch pie pan and prick several times with a fork. Trim off any excess dough around the edges of the dish.
Spread the crème fraîche and mustard on the piecrust, then sprinkle with the sage.
Using a vegetable peeler, shave the carrots, zucchini, eggplant, and summer squash lengthwise into thin strips, making sure to leave a small strip of skin on each shaving for decorative purposes. Set aside.
Roll a strip of zucchini into a spiral and place it in the center of the piecrust. With the skin of the vegetable up, surround the zucchini spiral with a few strips of carrots and eggplant until the vegetables reach the crust of the pie.
Drizzle the pie with olive oil and season with salt and pepper. Bake in the preheated oven until vegetables are tender and crust is golden brown, about 35 to 40 minutes. Optional toppings: drizzle with fresh tomato sauce and edible flowers such as nasturtium.
Serve right away.
From the Barbary coast of North Africa, the Tunisian baklouti pepper is rare and unique to this region. Our Baklouti olive oil is the only example of this fruity and spicy green pepper olive oil in the world and it will add a new and surprising dimension to salsas and marinades of any kind! Paired with our golden pineapple balsamic, this spicy, citrusy pineapple marinade is the perfect way to prepare all proteins! Use our marinating guide below for best results. This marinade is a wonderful way to brighten all of your veggie and fruit skewers, too. Simply marinate prepared skewers for 30 minutes, then brush on skewers during grilling
Combine all of the ingredients by whisking them together in a bowl, or electric blender. Toss with your protein of choice, veggie or fruit skewers and coat evenly. Refrigerate for the recommended time below.
Steak: 2+ hours
Pork: 2+ hours
Shrimp/fish: 1 hour
Bone in chicken: 2+ hours
Boneless chicken: 1+ hour
Veggie/fruit skewers: 30 minutes
Sweet grapes and the bright flavor of Granny Smith green apple makes this refreshing chilled soup perfect for summer brunch and dinner tables. The olive oil adds clean flavor and a boost of healthy antioxidants! Soup can be made 1 day ahead, keep chilled.
- 1 green apple (such as Granny Smith), peeled, cored, chopped
- 1 large garlic clove, chopped
- 3 cups 1” cubes day-old white country bread with crust removed
- 1 cup seedless green grapes, halved, plus more for serving
- ½ cup whole blanched almonds
- ½ cup whole milk (OK to substitute Silk Almond Milk Original)
- Kosher salt
- ¾ cup The Ancient Olive extra-virgin olive oil plus more for serving
- 3 TBS The Ancient Olive Gravenstein Apple balsamic vinegar plus more for serving (or red wine vinegar for a savory soup)
- Freshly ground black pepper
- ½ cup sliced almonds
Divide soup among bowls. Add a few halved grapes cut side down and top with toasted almonds; drizzle with oil and vinegar.
- Combine apple, garlic, bread, grapes, blanched almonds, milk, and 2 cups water in a medium bowl; season with salt. Cover and chill for at least 6 hours and up to 1 day.
- Transfer soup base to a blender and purée, adding water 1 tablespoon at a time if too thick, until smooth. With motor running, gradually add ¾ cup oil and 3 Tbsp. vinegar and blend until soup is emulsified. Season with salt, pepper, and more vinegar, if desired.
- Strain soup through a fine-mesh sieve or chinois into a large bowl; cover and chill until very cold, about 2 hours.
- Preheat oven to 350°. Spread sliced almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, about 4 minutes. Let cool.
Adapted from a recipe by MyMansBelly.com, this healthy and spicy roasted carrot hummus is full of exotic flavors!
Yield: 1 ½ cups:
We use Damascus Kofta spice blend from Spice Tree Organics sold in our stores and on our website, but you can substitute any Indian 5 spice blend you may have or simply use a combination of ground cumin, coriander and ground fennel seed. The lemony yogurt sauce helps to cool the bite of the harissa oil. The hummus is best served at room temperature with crisp veggie dippers like zucchini spears, broccoli flowerets and, of course pita bread.
• 1 lb carrots, washed and peeled
• 1-2 teaspoons Damascus Kofta
• 2 TBS The Ancient Olive Harissa olive oil
• 3 cloves roasted garlic
• 1 teaspoon kosher salt
• Pepitas (pumpkin seeds)
• 16 oz. plain Greek yogurt
• 1 lemon for juice and zest
• 1 tsp saffron salt or kosher salt
- Preheat oven to 425 degrees.
- Place clean, peeled carrots in a single layer on a sheet pan or in a baking dish that has been oiled with harissa olive oil, then pour more harissa olive oil over carrots being sure to coat completely. Sprinkle carrots with Damascus Kofta spice blend.
- Roast for 25-30 minutes; carrots will be fork tender with some charring and caramelization, which will add an intensity to the flavor.
- Once cool, place carrots in a food processor and add the roasted garlic and kosher salt. Cover and process until fully blended and smooth.
- Place the yogurt in a bowl and season with the Saffron salt, lemon juice and zest and store in refrigerator for at least 2 hours before serving
- Spoon onto serving dish and drizzle with yogurt sauce then top with pepitas. Serve hummus at room temperature with crisp veggie dippers like zucchini spears and broccoli and cauliflower flowerets and, of course, pita bread
This easy and beautiful appetizer should be part of your repertoire all year long! Roasting fruit concentrates and deepens the sweetness of the flavors, especially when you use fruits at their peak of season ripeness. Pair this dish with a fruit forward champagne.
Yield: 12 crostini
Variations are easy, use the same directions but be creative with your fruit, oil and balsamic combinations: replace grapes with pitted cherries and our black cherry balsamic; peaches/nectarines and our basil olive oil and peach balsamic; plums and apricots (halved and stones removed) and our Persian lime olive oil and black currant balsamic; pineapple chunks with our spicy Baklouti oil and Golden Pineapple or Strawberry balsamic.
- 1 pound seedless mixed green and black grapes, stems discarded
1 TBS aged balsamic vinegar
- 2 rosemary sprigs, plus chopped fresh rosemary
3 TBS extra-virgin olive oil or flavored oil
- Flaky sea salt
- 3 tablespoons pine nuts
- Twelve 1/2-inch-thick baguette slices
- 3/4 cup fresh ricotta cheese
- Finely grated lemon zest, for serving
Preheat the oven to 400°. On a parchment paper-lined baking sheet, toss the grapes with the vinegar, rosemary sprigs and 2 tablespoons of the olive oil. Season with salt and pepper and toss to coat. Roast for about 15 minutes, stirring occasionally, until the grapes are softened and the skins start to pop.
Meanwhile, spread the pine nuts in a pie plate and roast in the oven for 6 to 8 minutes, until golden. Brush the baguette slices with the remaining 1 tablespoon of olive oil. Arrange on a baking sheet and toast for about 8 minutes, until golden and crisp.
To assemble the crostini, dollop 1 tablespoon of the ricotta onto each toast. Spoon the warm grapes on top and sprinkle with the pine nuts. Arrange on a platter and top with a drizzle of honey and some lemon zest. Sprinkle the crostini with salt and garnish with chopped rosemary.
Tomato Cobbler w/ Blue Cheese Biscuits
This recipe was adapted from a beautiful post on July 24, 2012 * by joythebaker * The biscuit recipe is pretty easy, but if you don’t have the time to make them from scratch use a good box mix, like Krusteaze Buttermilk Biscuit Mix, as the base adding in the pepper and blue cheese crumbles. Tip: if you don’t use buttermilk on a regular basis, be sure to keep a container of powdered buttermilk in the refrigerator.
Joy says this recipe is “equal parts light and hearty. It’s sweet and savory. The blue cheese tang is out of this world in the tender biscuits. This dish is ultimately satisfying. This would be the perfect dish to bring to a summer potluck for a more substantial and hearty feel.”
Yield: 6 servings
For the Biscuits:
2 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon coarse ground black pepper
3 tablespoons unsalted butter, cold and cut into cubes
3 tablespoons vegetable shortening, cold and cut into cubes
1/2 cup blue cheese crumbles
3/4 cup cold buttermilk
For the Filling:
2 tablespoons The Ancient Olive extra virgin olive oil or one of our infused oils like garlic, basil or butter
1 tablespoon unsalted butter
2 large onions, sliced
3 cloves garlic, minced
2 tablespoons The Ancient Olive Neapolitan herb or Traditional balsamic vinegar
2 pounds cherry tomatoes
1/4 cup coarsely chopped basil
3 tablespoons all-purpose flour
1/2 teaspoon red pepper flakes
salt and coarsely ground black pepper
To make the Biscuits:
In a medium bowl, whisk together flour, baking powder, sugar, and salt. Add cold butter and shortening. With your fingers, quickly break up the fat into the dry ingredients. Rub the fats into the dry ingredients until well incorporated. Some butter pieces will be the size of small peas, other will be the size of oat flakes. Toss in blue cheese crumbles. Stir to incorporate.
Create a small well in the center of the flour mixture. Add buttermilk all at once. With a fork, quickly bring together the wet and dry ingredients. The dough will be rather shaggy. Dump dough out onto a lightly floured work surface. Knead dough about 10 times, bringing it together into a disk. Wrap dough in plastic wrap and refrigerate until the filling is assembled.
To make the tomato Filling:
Add olive oil and butter to a medium saute pan over medium heat. Add sliced onions and season with salt and pepper. Cook and brown onions, stirring occasionally, until caramelized, about 18 to 20 minutes. Add garlic and cook for one minute more. Remove pan from heat, add balsamic vinegar and set aside.
In a large bowl, toss together clean cherry tomatoes (no need to cut them), chopped basil, flour, and red pepper flakes. Add caramelized onions and toss together until everything is lightly and evenly coated in flour. Season with salt and pepper.
Place rack in the upper third of the oven and preheat oven to 375 degrees F.
Pour the tomato and onion filling into a square 8×8-inch baking dish. Place in the oven and bake tomatoes filling for 25 minutes.
Remove the biscuit dough from the fridge. On a lightly floured work surface, roll out biscuit dough into a 3/4 or 1-inch thickness. Use a 1 1/2 to 2-inch round biscuit cutter to cut out biscuits. Dip the cutter in flour should it get sticky. Remove the partially cooked filling from the oven and carefully place 6 biscuits atop the tomato filling in the pan. Brush biscuit tops with buttermilk and sprinkle with salt and pepper. Reshape and reroll excess biscuit dough to make extra biscuits at another time. (The shaped biscuit dough freezes very well.)
Return warm filling and biscuit dough to oven and bake for 17-20 minutes, until the biscuits are golden brown and cooked through, and the tomato mixture is bubbling.
Remove from the oven and allow to cool for about 15 minutes before serving. Tomato Cobbler is best served warm.
Spicy Refrigerator Pickled Pepper
Serve these savory/sweet/spicy pickles with BBQ, burgers/veggie burgers, with a cheese platter or chop into cream cheese and chopped pecans for an amazing spread!
Yield: 1 cup
COOK TIME: 15 minutes TOTAL TIME: 12 hours
This recipe was adapted from one of our favorite blogs, love & olive oil. Blog author, Lindsay says this “is a quick refrigerator pickle: meaning it’s not meant to be canned. The most obvious indicator of this is the addition of olive oil in the brine; a recipe made for home preserving will never include oil for safety reasons. But the result is so delicious they’ll be gone before it becomes a concern, that I can promise you. With a flavorful brine infused with generous amounts of crushed garlic, a little brown sugar and some fragrant oregano, these spicy pickled peppers will have you wishing a hot pepper plant would miraculously sprout (and thrive) in your sad little excuse for garden.”
• ¾ cup white or apple cider vinegar
• ¼ cup The Ancient Olive serrano honey vinegar
• 1 teaspoon kosher salt
• 2 tablespoons dark brown sugar
• ½ teaspoon dried oregano
• 3 garlic cloves, peeled and crushed
• ¼ cup The Ancient Olive Ultra Premium olive oil
• ½ lb red jalapenos, Fresno or Italian roasting peppers, thinly sliced into ¼ inch rounds
1. In a saucepan over medium heat, combine vinegar, salt, brown sugar, oregano, garlic cloves, red chile and olive oil and bring to a simmer. Add sliced peppers and simmer for 10 to 15 minutes until the peppers are tender.
2. Transfer peppers into a pint mason jar and pour the liquid over top; secure with airtight lid and refrigerate overnight to let flavors infuse. Peppers will keep in the refrigerator for up to 1 month.
Beet Salad with Tehina Sauce and Fresh Herbs
Servings: Makes 4 cups
By Samantha Weiss Hills
This beet salad comes from Michael Solomonov’s cookbook Zahav (Houghton Mifflin Harcourt, 2015). It's one of the best cold salads I've ever had—earthy from the salt-crusted, roasted beets, lemony and rich from the tehina sauce, and bright from the fresh herbs. There's a recipe within a recipe here: you'll get extra tehina sauce to use later (trust me, that's a good thing).
• 5 cups plus 1 1/2 teaspoon kosher salt
• 8 medium beets
• 4 garlic cloves, unpeeled
• 1/2 cup (or more) freshly-squeezed lemon juice
• 2/3 cups excellent quality tahini a.k.a. tehina
• 1/4 teaspoon (or more) ground cumin (optional)
• 1/2 Ancient Olive Ultra Premium olive oil
• 1/4 cup chopped fresh dill, plus more for topping
• 2 tablespoons chopped fresh mint, plus more for topping
Preheat the oven to 375°F. Spread 1 cup of the salt in an ovenproof skillet or baking dish. Put the beets on the salt and cover with the remaining 4 cups salt. Bake until the beets are tender, about 90 minutes. Note: For this portion of the salt, I use coarse salt. For the remaining 1 1/2 teaspoons, I use fine kosher salt.
While you're waiting, make the tehina sauce. Process the garlic, 13/ cup of the lemon juice, and 1 teaspoon salt in a food processor until coarsely puréed; let sit 10 minutes to allow garlic to mellow. Strain the garlic mixture through a fine-mesh sieve into a small bowl, pressing on solids to release as much liquid as possible. Return liquid to food processor; discard solids. Add tahini and pulse to combine. Add cumin if you like. With motor running, add 1/4 cup ice water by the tablespoonful and process (it may seize up at first) until mixture is very smooth, pale, and thick.
Peel and grate the cooled beets into a mixing bowl using the course holes of a box grater. Add 1/2 cup of the tehina sauce (you’ll have a lot leftover to use at a later time), oil, lemon juice, dill, and mint and season with 1/2 teaspoon salt. Mix well to blend. Top with more chopped dill and mint and serve at room temperature.