From Olives to Oil

Orange Extra Virgin Olive Oil

$19.50

Roast your broccoli with medium-bodied Orange EVOO.  Combine it with FROM OLIVES TO OIL White Balsamic Vinegar and yogurt for a creamy vinaigrette to drizzle over cooked green beans.  Substitute it for butter in your cake or quick bread recipes.  Use it in place of vegetable oil for brownies.   Add it into oatmeal or yogurt.  Combine it with FROM OLIVES TO OIL Blueberry Balsamic Vinegar and a drizzle of honey for a delicious vinaigrette over mixed greens.  Brush over salmon, top with sliced oranges, shallots, fresh dill and season salt.

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Description

Excellent Complements

  • Marinades for Poultry, Pork, and Seafood
  • Vinaigrettes
  • Leafy/Winter Greens
  • Winter Squash
  • Root Vegetables
  • Baked Goods

  • Ideas for Use

    • Combine with Vintage balsamic, ground cumin, chipotle powder, and your favorite aromatics. Pour the mixture over a pork shoulder and slow cook until fork tender.
    • Use to pan sear scallops and serve over farro and spinach salad.
    • Combine with any of the suggested balsamic pairings for a great salad dressing. We especially like it with Raspberry or  Pear balsamic.
    • Use in baking in lieu of melted butter or other oils: try it inbrownies, carrot cake, muffins, or pumpkin bread.
    • Drizzle over roasted red beets, carrots, fennel, or sweet potatoes and sprinkle with chopped parsley.

Recipe

Cranberry Orange Biscotti

Ingredients

  • 3 c. flour
  • 1 ½ c. sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • zest of one orange
  • 3 eggs
  • 2 egg yolks
  • ½ tsp. vanilla
  • ½ c. FROM OLIVES TO OIL Orange EVOO
  • ½ – ¾ c. dried cranberries
  • ½ – ¾ c. toasted chopped walnuts

Directions

Preheat oven to 350°.  Combine flour, sugar, baking powder, baking soda, salt and zest.  Add in eggs, oil and vanilla.  Stir to combine.  Stir in nuts and cranberries.  Dough will be soft.  On a floured board, divide the dough into fourths.  Shape each quarter into a 10 x 2 in. log.  Flatten slightly.  Transfer dough to baking sheets lined with parchment paper, two logs per sheet.  (They will spread).  Bake 25 minutes until slightly firm to the touch and lightly golden.  Remove from oven and let cool 10 – 15 minutes.  Lower oven temperature to 325°.  Cut the logs on the diagonal into ½ inch pieces.  Return slices to the baking sheets and bake 10 minutes.  Flip slices over and bake an additional 5 – 10 minutes until firm and almost crisp.  Transfer biscotti to a wire rack to cool.  Biscotti will keep in airtight container for several weeks.

(Makes about 4 dozen).

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