Recipes — olive oil

Myrna Burlock
Olive OIl Poached Salmon

Olive OIl Poached Salmon

Ingredients 1/4c sea salt  2 1/2c water  6 salmon fillets (about 6 oz each)  1-2 cups LG delicate to medium fruity Extra Virgin Olive Oil this will vary depending on pan and thickness of fillets. (Leek Agrumento works well here as well)  4 sprigs of thyme  1 head of garlic, cut in half around middle  Fleur de sel Method Dissolve the salt in the water. Soak fillets in the salted water for 10 mins. Remove and pat dry with paper towel. Pour 1 inch of oil into and 11-12 inch saute pan or deep fry pan. Add thyme and garlic....

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Tiara Phaboonheuang

Gluten-Free Cauliflower Fritters

   Ingredients: 1 1/2 Cups Cauliflower, packed tightly 1 Tbsp. Cilantro, chopped 3-5 Tbsp. Cilantro & Red Onion Oil 1/4 tsp. Garlic salt 1/2 cup Breadcrumbs, gluten free 2  Eggs Dash Chili pepper flakes  Dash Salt & Pepper to taste     Directions: Cut a small head of cauliflower into pieces and add to a food processor. Process until it forms a thin cauliflower rice. Measure out 2 1/2 cups and add to a large mixing bowl. Add the eggs, seasonings and breadcrumbs to the cauliflower and mix with spatula until thoroughly combined.  Use your hands to form fritters(the smaller...

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Amy Ingram

Olive Oil Flatbread

Olive Oil Flatbread Too easy to make, and very versatile! Choose any sea salt that you have on hand, and pick any of our Extra Virgin Olive Oils. Ingredients: -2 cups unbleached all-purpose flour -1/2 teaspoon salt, plus more for sprinkling -1/2 cup Liquid Gold EVOO/Infused Olive Oil of your choice -1/2 cup water   Method: -Preheat oven to 500 degrees F. -Combine flour & salt in a food processor. -In a small bowl, combine olive oil & water, whisking them together. -While running the food processor, add olive oil & water mixture to the flour mixture slowly. -Pulse all...

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Tiara Phaboonheuang

Spinach & Basil Pesto (Vegan)

    Ingredients: 2 cups Fresh Basil 2 cups Spinach 2 Cloves Garlic 1/4 cup Raw Walnuts 2 Tbsp. Hemp Seeds (optional) 1/4 cup Water 1/4 cup Mild Extra Virgin Olive Oil + more to seal 2 Tbsp. Nutritional Yeast 1 Tbsp. Pinot Nero Rose Balsamic Salt & Pepper to taste     Directions: Simply combine all ingredients into a blender until thick and creamy. You can add extra olive oil to thin it out the sauce if you wish. (Always add the olive oil to the very top layer and refrigerate to keep the pesto moist and fresh.  ...

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