Recipes — olive oil

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...

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 !

Tortilla 3 pounds of waxy potatoes sliced 1/8" thick, such as Yukon or Red Bliss 9 large eggs, beaten 1 large sweet onion sliced thin, such as Maui 1 teaspoon fresh thyme leaves Sea salt & fresh cracked pepper to taste Liquid Gold Extra Virgin Olive Oil Heat 4 tablespoons of olive oil over medium-high heat in a 12" cast iron skillet.  Add the sliced onions and saute until light brown in color add the thyme and saute for another minute. With a slotted spoon remove the onions and thyme and mix them in to the beaten eggs.  Season the...

Ingredients 1 pound penne ½ pound asparagus, trimmed and cut into 1-inch pieces ¼ lb green beans (preferably haricots verts), trimmed and cut into 1-inch pieces ¾ cup fresh peas (or frozen baby peas) ¼ cup Koroneki. olive oil 2 tsp. minced garlic 3 Roma tomatoes 2 T Liquid Gold Tuscan Herb Olive Oil ½ cup freshly grated Parmesan Sea Salt Black Pepper Directions Cook pasta in large pot of boiling salted water until al dente, tender but still firm, about 7 minutes. Drain, drizzle with olive oil to coat and set aside in large bowl. Meanwhile, cook asparagus and...