Recipes — Appetizer

1 1/2 cup Liquid Gold Extra Virgin Olive Oil 1 pound of bocconcini mozzarella fresca, drained 1 teaspoon kosher salt 1/2 teaspoon hot red chili flakes (optional) 2" sprig fresh rosemary, bruised to release fragrance Drain the mozzarella and salt.  In a medium sauce pan, over medium low, gently heat 1/2 cup of Ultra Picholine, red chili flakes and rosemary to 175 degrees.  Hold for 2 minutes and then allow to cool to room temperature.  Mix in the remaining cup of Ultra Picholine.  Place the salted mozzarella fresca in a jar or other container large enough to hold the olive...

1 lb broccoli, separated into stalks 4 medium-sized russet potatoes, cubed 2 leeks, washed and chopped 8 c chicken or vegetable stock ¼ c Liquid Gold extra virgin olive oil Liquid Gold Meyer Lemon Olive Oil Salt and Pepper In a stock pot, combine the extra virgin olive oil, broccoli, potatoes, and leeks.  Sauté for about 10 minutes to cook through, then add the stock and let simmer for about 25 minutes. Blend until you reach a nice silky texture.  Add salt to taste. Place into warm bowls, garnish with a little chopped Italian parsley, and drizzle with Meyer Lemon...

Recipe courtesy bon appetit, 1999 Makes 6 servings Ingredients 1 Tbsp + 1 1/2 tsp Liquid Gold extra virgin olive oil 1 large onion, finely chopped 1 pound cauliflower florets (about 5 cups) 2 (14.5 oz) cans low-salt chicken broth 1 tsp Liquid Gold white truffle oil  1 Tbsp thinly sliced chives Directions Heat olive oil in large heavy pot over medium heat. Add onion and saute until tender, about 8 minutes. Add cauliflower and saute 2 minutes. Add broth. Cover and simmer until cauliflower is tender, about 25 minutes. Take the center out of blender cover and cover with...

Ingredients 1/2 lb fresh mozzarella cheese, sliced 1/4-inch thick 2 large ripe red tomatoes, sliced 1/4-inch thick 1 cup fresh basil leaves, rinsed 1/4 cup  Liquid Gold Basil  Olive Oil Sea salt freshly ground black pepper Directions Arrange the mozzarella and tomatoes, alternating between the two, on a serving platter. Sprinkle the basil generously over the mozzarella and tomatoes. Season with salt and pepper. Just before serving, drizzle with Basil Olive Oil. Variations Try adding Liquid Gold Balsamic Vinegar,  Kalamata Black Olives !