½ tsp baking powder
½ tsp baking soda
¼ tsp fine sea salt
3 large eggs
1 cup of sugar
¾ cup of yogurt
¾ cup Green Limonato Olive Oil (or your freshest olive oil)
finely grated zest of three lemons
powdered or granulated sugar for dusting
preheat oven to 325 degrees
lightly grease a 9 inch spring form pan
in a medium sized bowl, whisk together all dry ingredients
in a large bowl, beat eggs and sugar until pale and thick
add lemon zest and yogurt, blend to combine
whisk (or blend on medium) the olive oil in a slow and steady stream
slowly add flour mixture until just blended
pour into pan
bake for 40 minutes until golden
when cooled, dust with sugar
ground pepper to taste
1/2 ounce fresh squeezed lemon juice
3/4 ounce Neapolitan Herb Balsamic Vinegar
1 1/2 teaspoons horseradish
1/4 teaspoon kosher salt
1/2 ounce Worcestershire sauce
12 ounces tomato juice
6 oz. Vodka
4 celery stalks with leaves attached
Add ice to 4 glasses. Mix vodka, tomato juice, lemon juice, Worcestershire sauce, salt, pepper, Neapolitan Herb Balsamic, and horseradish (if using) and pour into glass.
Garnish with a celery stalk.
1/3 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup Neapolitan Herb Dark Balsamic
1/4 cup extra virgin olive oil + 2 tablespoons
Kosher salt and freshly ground black pepper to taste
1 medium eggplant (3/4 pound), peeled and sliced about 1/3" thick
In the bowl of a food processor or blender add the oil, vinegar, parsley, salt, and pepper. Pulse to finely chop the parsley. Pour into a bowl and reserve.
Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot.
Brush the eggplant slices on each side with olive oil and then arrange the slices on the grill to cover it without crowding. Cook the eggplant until well marked, 3 to 6 minutes, then turn the slices over.
Cook until tender, about 3 minutes more.
Pour the marinade into a shallow dish and dip the hot slices into the marinade and set it aside on a plate. Continue grilling and dipping the eggplant until all the slices are cooked and seasoned. Spoon the rest of the marinade over the cooked eggplant and then cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours (or refrigerate for longer). Serve at room temperature.
2 cups bulgar
1/2 cup Wild Fernleaf Dill Olive Oil
1/4 cup Sicilian White Balsamic
Juice and zest of one large lemon
1 cup cherry tomatoes, halved
1 can or cup of garbanzo beans, drained
1 large English cucumber finely diced
1 red or yellow bell pepper finely diced
2 tablespoons fresh flat leaf parsley, chopped
1/2 red onion finely minced
1 clove garlic finely minced
1 teaspoon ground cumin
1/2 cup crumbled feta (optional)
sea salt and pepper to taste
Soak the bulgur in very hot water (enough to cover the bulgur by 1") along with a tablespoon of salt for 30 minutes. Drain and rinse with cold water until completely cooled and drained. Fluff and set aside. Combine all the other ingredients (except the feta) and mix well. Marinate these ingredients for up to an hour in the refrigerator. In a large bowl, combine the completely drained and cooled bulgur with the marinated ingredients, tossing well to combine and sprinkle with feta if using. Adjust the seasoning again and serve.
Serves 4 as a main course or 6 as a side
This quick and easy summer appetizer is bursting with flavor and is perfect served with crusty bread or pita.
- 6 oz block feta cheese
- 1 T The Ancient Olive Oregano White Balsamic Vinegar
- 1 T Eurkea Lemon Olive Oil
- 1 handful of fresh tomatoes, quartered
- 1 pinch of French Grey Sea Salt
- 1/4 c green olives, pitted and quartered
- 1 clove green garlic or garlic, cut into thin rounds
- 1 sprig of thyme
- crusty bread or pita
- 1. Preheat the oven to 400 degrees.
- 2. Place the feta in a small oven safe serving dish (a small tart pan, ramekin, cazeula or tapa dish) and pour the Oregano White Balsamic and Eureka Lemon Olive Oil over the cheese. Allow to marinate for 30 minutes.
- 3. Toss the tomatoes, olives, and green garlic with a pinch of salt. Place over the cheese.
- 4. Cook for 15 minutes until the cheese has softened and warmed through and serve immediately with crusty bread or pita. The wonderful juices that the cheese, lemon oil and oregano create are perfect for crusty bread!
A mushroom lovers delight! Here you’ll find layer upon glorious layer of mushroom; using The Ancient Olive Wild Mushroom & Sage Olive Oil in the dough and also with the caramelized mushroom topping. The results are a simple yet supremely satisfying flat bread that begs to be served alongside a crisp, vibrant salad with a bit of acidity.
Flat Bread Dough
2 1/2 cups of All-Purpose unbleached flour
1 cup warm water
2 tablespoons The Ancient Olive Wild Mushroom & Sage Olive Oil
2 teaspoons active dry yeast
1 teaspoon salt
1 teaspoon granulated sugar
1 large shallot, thinly sliced
2 tablespoons The Ancient Olive Wild Mushroom & Sage Olive Oil
2 cups fresh sliced mushrooms such as Cremini, Shitake, Oyster, Porcini, Chanterelle, etc.
sea salt & fresh ground black pepper to taste
To make the flat bread dough, mix together the olive oil, warm water, yeast, and sugar. Allow to sit for five minutes to bloom. Blend the salt with the flour and mix with the wet ingredients to form a somewhat moist dough.
Knead the dough for about five minutes adding just a bit of flour if it becomes too sticky, until a smooth dough forms. Divide in to two balls and set aside covered in a warm place to rise until doubled, for about 1 hour.
Meanwhile make the mushroom topping. In a large sauté pan heat the olive oil over medium heat. Add the mushrooms and sprinkle with a bit of sea salt to taste. Sauté until they just begin to turn a light golden-brown color. Add the sliced shallot and cook for an additional 2-3 minutes until the shallot is sweet, soft, and also gently caramelized. Adjust seasoning as desired with salt and pepper, and set aside to cool while the dough rises. Alternatively, you can use your bread machine or stand mixer to mix and knead the dough.
Preheat the oven to 450 F.
To assemble, roll each flat dough ball in to a very thin circle, approximately 8″ in diameter. Place the rolled dough on to a sheet pan or pizza pan either greased with olive oil, lined with parchment, or dusted with cornmeal.
Arrange the caramelized mushroom-shallot mixture evenly over both pieces of dough. Sprinkle each with equal portions of crumbled blue cheese, and another drizzle of WIld Mushroom & Sage Olive Oil, and additional fresh ground pepper (if desired). Slide the flat bread in to the preheated oven and bake for approximately 15 minutes until the cheese is melted and beginning to caramelize and the crust is golden brown and slightly puffed. Rotate the flat bread half way through the cooking process to ensure that each cooks evenly.
1 pound cooked shrimp (21-25 per pound), peeled and deveined
Juice of 2 limes
1 cup diced seeded peeled cucumber (1/4-inch dice)
1/2 cup finely chopped red onion
2 serrano chiles or jalepenos, seeded and finely chopped
1 cup diced seeded tomato
1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish
1/4 cup Persian Lime olive oil and 1/2 cup Coconut White balsamic or Ripe Peach White balsamic
Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl. Add lime, stir in cucumber, onion and chiles. Refrigerate for 1 hour.
Stir tomato, chopped cilantro, oil and balsamic. 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.
Ingredients for the Crust:
1 cup whole wheat flour
1 cup unbleached all-purpose flour
1/4 cup flaxseed meal
1/2 teaspoon fine sea salt
3/4 cup fruity, Picual By Oro Bailen Ultra Premium Extra Virgin Olive Oil
1/2 cup warm water
7 large eggs, beaten
1 - 1 1/2 cups oven roasted tomatoes, drained thoroughly
2 tablespoons fresh basil, torn or chopped
1 1/2 cups shredded Fontina
1/4 cup fresh grated Pecorino Romano
Sea salt & fresh cracked pepper to taste
10″ Olive Oil Pastry Crust recipe above
Directions for the Crust:
In a medium mixing bowl, whisk together the flour, salt and flaxseed meal. Add the olive oil and water and mix quickly with a fork until it comes together in a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 400 degrees.
On a lightly floured board or parchment-covered surface, roll out the dough into a 1/4-inch-thick round. Gently press into a 10-inch fluted tart pan with a removable bottom. Cover the tart with plastic wrap and refrigerate for 30 minutes. Prick all over with the tines of a fork. Bake crust in preheated oven for 15 to 18 minutes, until lightly browned. Cool before filling.
Directions for the Quiche Filling:
Preheat the oven to 400. Saute the shallots until lightly browned. Add the garlic and saute another minute. Combine the shallots, garlic, and basil with the beaten eggs. Season the egg mixture with salt and pepper to taste. Spread 2 teaspoons of Dijon mustard over bottom of crust (optional), and then sprinkle 1 cup of Fontina cheese over the bottom of the crust. Arrange the oven roasted tomatoes over the cheese. Add the remaining cheese, including Romano over the tomatoes. Pour the egg shallot mixture over the top. Bake in the oven for 25 minutes or until the filling is set, slightly puffed and golden brown.
Enjoy warm, or allow to cool to room temperature. It can be made a day in advance or may be frozen and re-warmed.
This beautiful salad recipe and photo comes to us from Yelena Strokin of Cooking Melangery.
This Pear Arugula Salad is elegant and unusual recipe for dinner party salads or sophisticated lunch appetizer that will appeal to the eye as well as the palate. A luxurious creation from simple ingredients is presented to maximum visual effect and guaranteed to impress and please your guests.
Serves: 4 people
- 4 ripe but firm pears
2-3 cups arugula
- 1/2 cup toasted walnuts
- 1/4 cup crumbled blue cheese
- 1 cup radish, sliced
- 2 Tbsp. Rosemary Fused Olive Oil
- 1 tsp Lavender Balsamic or Violet Balsamic or Red Apple Balsamic
- salt and freshly ground pepper
- honey for drizzling
lemon juice or Sicilian Lemon Balsamic
Cut pears horizontally into 3 or 4 slices depending on the size of your pears. Use a paring knife to cut out the cores. The pieces should look like O's. Leave the stem on the pop piece. Brush slices of pear with lemon juice to keep it from browning.
Toss arugula, radishes, walnuts, and blue cheese with vinegar, oil and seasonings.
Reassemble the pear, vertically, with the arugula-radish salad in between each slice. Drizzle with honey, and serve.