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Recipes
You are invited to submit your own original recipe ideas using Di Olivas products to recipes@diolivas.com
Another Di Olivas original inspired by Giada
Spinach and pistachio pesto over Rossi Pasta and shrimp!
1. 1/2 C (about two handfuls) of pistachio in a food processor with a little salt and our New Chilean Arbequina EVOO
2. Pulse until the nuts break down a little... since they are a little tougher than pinenuts
3. Fill processor with spinach and a little salt... pulse while adding more EVOO
4. When thoroughly mixed and to your desired consistency, transfer to bowl and fold in by hand, a handful of freshly grated Parmesan!
Slightly sweet... nutty... delicious!
Here is an original recipe from our customer - Iva P.
The hubby and I grilled some salmon last night with your oil & vinegar and it was really good!
2 salmon fillets
2/3 cup soy sauce
4 cloves garlic, minced
4 tablespoons brown sugar
3 tablespoons honey
2 tablespoons Di Olivas Persian Lime EVOO
2 tablespoons Di Olivas Honey Ginger Balsamic Vinegar
1 lime
1. Place the fillets in a Ziploc bag with the soy sauce and garlic and allow to marinate for about 2 hours, flipping the bag occasionally.
2. Just before grilling the fillets: in a saucepan, combine remaining ingredients (except for the lime) over medium heat, and stir to a boil. Allow to boil for 1 minute, and remove from heat.
3. Pour warm glaze over salmon while grilling. Serve fish with fresh lime wedges.
I'm thinking that ratio would work well for any oil and vinegar combination that would pair well with brown sugar and honey. Thought I'd pass it on.
This is just a way to keep things mixed up... we like to mix our oils and vinegars 50/50, but sometimes we just need something different.
CREAMY BALSAMIC VINAIGRETTE
2 dollops of plain unflavored yoghurt
4-5 T Di Olivas Balsamic Vinegar
1 T Di Olivas Extra Virgin Olive Oil
Whisk together and pour over your favorite salad. Start with the yoghurt and adjust thickness with the Balsamic Vinegar until you reach your desired consistency.
BLACK FOREST CHICKEN FINGERS - Another original recipe from Julia M.
Serves 3-4
Marinade:
1/4 C Di Olivas All Natural Butter Flavored EVOO
2 T Di Olivas Dark Chocolate Balsamic Vinegar
2 T Di Olivas Black Cherry Balsamic Vinegar
1/4 C. Chicken Broth
A few grinds each of salt and pepper
1 T. Light Brown Sugar
1-1b. chicken breast tenders (approximately 12 pieces)
Coating:
1/2 C. Bread crumbs (This is not a crunchy coating. This soft, but not soggy, coating really works!).
1/2 C. Almond Meal (Julia used Bob's Red Mill found in the baking aisle of your grocery or you could also check Trader Joe's in the nut aisle)
1/8. t. cinnamon
2 t. Cocoa (Julia uses Ghirardelli's Unsweetened Cocoa)
Dipping Sauce:
1 bulb section of a shallot, finely minced
Di Olivas All Natural Butter Flavored EVOO, about 4 turns of the skillet
3/4 C. chicken broth
1/2 C. Black Cherry Preserves (Julia uses Dickenson's)
5 t Di Olivas Dark Chocolate Balsamic Vinegar
1 t light brown sugar
1 T corn starch mixed with 1 T. water
1-Combine all the marinade ingredients in a zip top bag.
2- Place chicken tenders in the marinade turning a few times to coat well. Lay flat in the refrigerator for 1 hour. In the meantime prepare
the coating and the sauce ingredients.
3- Combine the coating ingredients well in a shallow bowl. Cover and set aside.
4- Gather and measure the sauce ingredients.
5- Preheat oven to 375 degrees. Spray a cookie sheet with non-stick spray.
6- When the chicken completes marinating, remove chicken tenders a piece or two at a time and turn over a couple times in the coating mixture. Place the chicken tenders on the cookie sheet, so they are not touching each other.
7- Bake at 375 degrees for 12-15 minutes until juices run clear.
8- Start the sauce. Over medium heat saute the shallots in the EVOO for a few minutes until they start to look transparent. Add the remaining ingredients increase heat to medium high and bring to a boil. Boil for a few minutes while continually stirring.
9- Stir in the cornstarch mixture and stir until smooth and thickened.
10- Remove from heat and allow to cool slightly.
11- Divide the sauce into individual dipping bowls to serve along side the chicken for dipping.
ITALIAN-STYLE GREEN BEANS - Another original recipe from Julia M.
(When Julia made this, she only made one serving)
Fresh or frozen green beans (Julia prefers the Haricot Verts), about a handful per person
Grape tomatoes, cut in half, about 6 tomatoes per serving
Di Olivas All Natural Butter Flavored EVOO
Di Olivas Sicilian Lemon Balsamic Vinegar about 1 t. per serving
Salt and pepper, a few grinds each
Oregano
Garlic Powder
Onion Powder
Heat the EVOO (a few turns around the pan) and vinegar in a skillet add the green beans and tomatoes and saute. Add the salt and pepper. Sprinkle lightly across the top with the oregano, garlic and onion powders (to taste). Continue to stir until the green beans are tender.
PEPPER-PEACH CHICKEN - another original recipe from Maury H
1 package Rossi Roasted Red Bell Pepper Pasta, cooked according to directions.
3 T Di Olivas EVOO (unflavored, Garlic or Roasted Walnut)
2T butter
4 split boneless, skinless chicken breasts
4 T flour
3-4 ripe peaches, peeled, cubed and slightly mashed (or 2c. canned peaches, drained and mashed)
1/2 C Di Olivas Ripe Summer Peach Balsamic
1/2 C chicken broth
1/4 t cayenne
1 t chili powder
1 t salt
3 t minced garlic
1/4 C walnuts
4 T parsley
Place walnuts and parsley in food processor and pulse til finely ground. Set aside.
Place EVOO and butter in a large skillet and heat to medium-high. Dust chicken lightly with flour, reserving excess, and brown on each side til golden, about 10-12 minutes total. Remove from pan and rest. Add remaining flour to pan and stir to form a roux. Add peaches, balsamic, broth, cayenne, chili powder, salt and garlic. Stir over medium heat til bubbly. Slice chicken and add to sauce, stirring to coat. Reduce heat
to medium-low, cover and cook til chicken is no longer pink, about 10 minutes. If sauce is too thick, add additional chicken broth. Spoon over pasta and top with walnut-parsley mixture.
Spicy and sweet...serves 4 generously
ROSEMARY-SCENTED BLACK CHERRY CHICKEN WITH RICE PILAF FOR 2 - By Julia M
Rice Pilaf: Prepare rice according to package directions, substituting chicken broth for the water. Just before serving toss with some finely chopped fresh parsley and green onion tops into the rice. Serve with the chicken. While rice is cooking prepare the chicken.
6-8 Chicken Breast Tenders
Di Olivas All Natural Butter EVOO
1/2 C Chicken Broth
1-2 T Di Olivas Black Cherry Balsamic Vinegar
1/4 C (Dickinson's) Black Cherry Preserves
10 Fresh or Defrosted Pitted Cherries
Pinch of Rosemary
Pinch of Onion Powder
1 T Cornstarch w/ 1 T Water (Optional)
Chicken: Season 6-8 chicken breast tenders with salt and pepper. In a skillet (if skillet is not non-stick spray with a cooking spray first) over medium high heat, do a couple turns around the pan with some Di Olivas All Natural Butter EVOO. When the oil is hot add the chicken and
brown on both sides (3-5 minutes per side, until the chicken easily comes loose when jiggled with your tongs). The chicken should be cooked
through by then. Remove the chicken from the pan and set aside. Deglaze the pan with ½ cup chicken broth and 1-2 T. Di Olivas Black Cherry Balsamic Vinegar (to taste). Add ¼ c. (Dickinson¿s) Black Cherry Preserves and 10 fresh or defrosted pitted cherries cut in quarters. Season the sauce with just a pinch of rosemary and a quick sprinkle of both garlic and onion powders across the top. Bring to a boil for a few
minutes to reduce the sauce a bit. Set the chicken into the sauce and turn to coat. Continue to boil a couple minutes longer. For a thicker sauce combine 1 T. cornstarch with 1 T. water. Add the mixture 1 t. at a time stirring after each addition until the sauce is as thick as you would like.
BAKED BALSAMIC PEACHES - An Original Recipe From Anna D -
I recently visited your store with my daughter, Beth. We talked about the Black Cherry Balsamic reduction I made.
Here is a recipe I whipped up tonight with your balsamic vinegars. Enjoy.
Ingredients:
1 Semi-firm, yet ripe peach per dinner guest
Feta Cheese
1-2 toasted pecans or walnuts per peach
Di Olivas Ripe Summer Peach Balsamic
Di Olivas 18 Year Old Traditional Balsamic
Fresh ground pepper
Fresh chives, cut into thin slices
Preheat the oven to 350.
Wash and cut the peaches in half. Remove the pit and with a teaspoon, scoop out a small amount of the peach (I usually take it down until the peach pit bumps are gone, do not break through the skin). Toast the walnuts or pecans over low heat until lightly browned. Crush with the back of a spoon. Fill each Peach half with crumbled feta and nuts. Then add 1 teaspoon Traditional Balsamic over the peach followed by a drizzle of the Ripe Summer Peach Balsamic. Add a turn of a peppermill and 1-2 slices of chives. Spray with Di Olivas Arbosana EVOO. Assemble the rest of the peaches the same way. Place all peaches on a lightly oiled baking pan. Bake until slightly tender (cheese is not melted all the way) about 10-15 minutes.
Thanks for your contribution Anna D!
BALSAMIC "JAM" GRILLED LAMB CHOPS.... An original recipe from Maury H
6-8 1" loin lamb chops
1/3 cup Di Olivas Blackberry Ginger Balsamic
3T Di Olivas Extra Virgin Olive Oil
2t dry mustard
1T minced garlic
2-4 sprigs fresh rosemary
1 medium onion (preferably Vidalia), chopped fine
Whisk together balsamic, olive oil, mustard and garlic. Stir in onion. Place lamb chops in a ziploc bag, pour marinate over and add rosemary.
Marinate, refrigerated, 4-8 hours. Remove lamb chops and grill to desired temperature. While grilling lamb, pour marinate mixture into a small
pan, removing rosemary. Bring to a boil, reduce heat and reduce, stirring frequently, to 1/2. Should be a "jam" like consistancy. Spoon over grilled lamb chops.
BALSAMIC CHICKEN WINGS... an extra easy recipe from Maury H
Chicken Wings
Salt & Pepper
Di Olivas 18 Year Old Aged Traditional Balsamic Vinegar
Soy Sauce
2T unsalted butter
Add salt and pepper to wings and grill
Combine 4 parts Di Olivas 18 Year Old Aged Balsamic Vinegar and 1 part Soy Sauce and reduce by half over medium heat. Add butter and toss over grilled wings.
TROPISCHETTA... another original recipe from Robert and Shama's kitchen
1 can well drained pineapple tidbits
¼-1/3 cup Di Olivas Extra Virgin Olive Oil
¼ cup sun-dried tomatoes packed in oil (cut thinly in julienne style)
2-4 cloves chopped garlic
2/3 tbs of freshly chopped basil
(ALL "measurements" are approximate)
Heat oil in a skillet and then add well drained pineapple. Cook for a few minutes until pineapple starts to become soft. Add garlic and cook for a few more minutes, add tomatoes, cook for a few more minutes, add basil stir for another minute or so and remove from heat. Let cool and place in a glass bowl. After it has cooled, cover and refrigerate.
Serve over fresh Italian bread, it can be toasted if you wish, but not necessary.
Let me know if you can think of a better name for this. I came up with this about 10 years ago and never actually named it, but since it was inspired by bruschetta and is made with pineapple, I thought Tropischetta might be a decent name.
Good luck and let me know if you liked it.
LEEK & ONION PASTA WITH SHRIMP... an original recipe from Robert
6 Tbs Di Olivas Extra Virgin Olive Oil
6-8 Cloves of garlic - chopped
½ - 1 lb cooked peeled shrimp
Lemon zest from 1 lemon
Sel Gris Sea Salt
1 pkg of Rossi Leek & Onion Pasta
Shredded Parmesan Cheese
3-5 leaves of Fresh Chopped Basil
Prepare pasta according to instructions on package.
Sauté garlic over medium heat until tender but not browned. Add shrimp and lemon zest and allow water released from the shrimp to reduce. Add more olive oil if needed / desired. Add a pinch of coarsely ground salt and serve over pasta. Finish/garnish with Parmesan cheese and fresh chopped basil
Serves 4-6 (6 normal people or 4 people like me)
GRAPE SALAD... a Jeff Segurson recipe modified by Robert
2 C red seedless grapes (1 C cut in ½)
¼ C chopped pecan
¼ C crumbled blue cheese
¼ C Di Olivas Extra Virgin Olive Oil
¼ C chopped parsley
½ tsp Di Olivas Chile Verde sea salt
½ tsp chili powder
½ tsp cinnamon
Cut 1 cup of red seedless grapes and place in bowl with 1 cup whole red seedless grapes. In a separate bowl combine the oil and seasonings. After that is thoroughly mixed, add the chopped pecan and parsley. Place into the bowl containing the grapes and gently mix. Last, gently fold in the cheese, cover and refrigerate at least 2 hours, overnight is best. This gives time for the flavors to infuse in the oil and time
for the pecan to soften up a bit, but 2 hours is the minimum. Serve by itself in a small bowl or over a small bed of baby greens. Garnish with Mandarin Orange wedges
CHIPOTLE GRILLED PEACHES - brought to you from the brilliant mind of my wife... Shama
2 Ripe Peaches
Di Olivas Smokey Chipotle Extra Virgin Olive Oil
2 tsp sugar
Sea Salt
3/4 c Di Olivas Ripe Summer Peach Balsamic Vinegar
(come in and see what other flavors of vinegar will work for this)
Halve and pit peaches. Coat the bottom of a pie plate with the Smokey Chipotle EVOO. Sprinkle the sugar over the oil and grind in a little of your favorite sea salt.
Reduce Ripe Summer Peach Balsamic Vinegar down to about 1/2 original volume and let cool.
Coat the peaches in the oil mixture and place directly on your grill for about 4 minutes per side. Remove from the grill and drizzle the balsamic reduction over the peach just before serving.
SPICY BALSAMIC CARAMEL CORN.... from the kitchen of Maury H
2 bags plain microwave popcorn, popped or 1 1/2 c regular popcorn popped in oil, kernels removed
2 sticks unsalted butter
1 1/2 c packed light brown sugar
1 tsp Vanilla Bean Sea Salt
1/3 c Di Olivas Dark Chocolate Balsamic Vinegar or Di Olivas Vanilla Balsamic Vinegar
1/4 c dark corn syrup
1/2 tsp cayenne pepper
1 tsp baking soda
1/4 c chopped pecans
Preheat oven to 200 deg F
In a large saucepan melt butter & stir in brown sugar, salt, vinegar & corn syrup. Bring to a boil, stirring till well blended. Stir in cayenne pepper then add baking soda (will foam up). Place popcorn in a large bowl and pour balsamic mixture over, stirring to coat. Stir in pecans. Spread 1" thick into 2 9x13 baking pans or cookie sheets. Cook for 1 hour, stirring every 15 minutes. Finish with sea salt to taste.
Dry on waxed paper
FRENCH BEIGNETS WITH AGED BLACKBERRY-GINGER BALSAMIC REDUCTION... a recipe from Rachel B
Beignet Ingredients
* 1/2 cup boiling water
* 2 tbsp. unsalted butter
* 1/4 cup sugar
* 1/2 tsp. salt
* 1/3 whole milk
* 1/2 pkg. yeast
* 1/4 cup warm water
* 2 eggs, beaten
* 3 3/4 cups sifted flour
* Powdered sugar, for dusting
Directions
Pour boiling water over butter, sugar and salt. Add milk. Let stand until warm. Dissolve yeast in warm water. Add to milk mixture with
the beaten egg. Stir in 2 cups flour. Beat. Add enough flour to make a soft dough. Cover with waxed paper and a cloth; chill until ready to use. Roll dough to 1/4 inch thickness. Do not let dough rise before frying. Cut into squares and fry a few at a time in deep hot fat at 360 degrees. Brown; turn and brown on other side. Drain; sprinkle with powdered sugar.
Makes around two dozen.
For The Aged Blackberry-Ginger Balsamic Reduction
1 cup Di Olivas Blackberry Ginger Balsamic
Directions
In a medium saucepan over low heat, slowly reduce the balsamic vinegar by 50%. You should have 1/2 cup. Allow to cool to room temperature
which will thicken it further. Serve with warm beignets.
GOAT CHEESE RAVIOLI WITH CARAMELIZED SHALLOTS & MUSHROOM-SAGE CREAM SAUCE... a new recipe from Rachel B
For The Pasta Dough
2 cups all purpose flour
3 large, fresh eggs
Filling
8 oz. fresh goat cheese
1 large egg
1 teaspoon salt
Fresh ground pepper
Sauce
1/3 cup thinly sliced shallots
1/3 cup heavy whipping cream
1/3 cup white wine
2 tablespoons Di Olivas Mushroom-Sage Extra Virgin Olive Oil
2 tablespoons chopped Italian parsley Sea salt and fresh cracked pepper to taste
Directions
Whisk together the ingredients for the filling and set aside. Mix the pasta dough and roll pasta sheets using a pasta machine or as thin as possible by hand with a rolling pin. Bring a a large pot of heavily salted water to boil. Carefully place a heaping teaspoon of filling in rows down the center of the bottom pasta sheet, allowing for at least 1" of space around each mound of filling. Wet the edges around the filling with water and lay a second sheet on top. Seal the edges of each ravioli thoroughly and cut in to individual raviolis. Place finished raviolis on a dry, clean towel or parchment paper. Once all the raviolis are assembled, in a large saute pan saute the thinly sliced shallots in mushroom sage extra virgin olive oil over medium heat. Begin to boil the raviolis in small batches for 2 1/2 to 3 minutes per batch. Flip them to cook on both sides. Remove the thoroughly drained raviolis to a large serving bowl. Allow the shallots to become golden. When the shallots become golden and caramelized add the white wine and reduce by half. Add the cream and simmer for an additional minute whisking to combine. Season the sauce with salt and fresh ground pepper. Pour the warm cream sauce over the the raviolis and toss. Serve immediately.
Serves 4
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