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Recipes

Baked Brussel Sprouts

1 lb brussel sprouts, cut in half lengthwise
2 tbsps Organic Extra Virgin Olive Oil salt & pepper to taste
2 tbsps grated or shredded Parmesan cheese

  1. Preheat oven to 350°
  2. Put cut brussel sprouts in an oven safe dish
  3. Sprinkle with Organic Extra Virgin Olive Oil, salt, and pepper.
  4. Cover and bake for 30 minutes
  5. Remove from oven and sprinkle with Parmesan cheese

Serves: 4

submitted by: the Derrs

Tomato & Mozzarella Salad

Tomato & Mozzarella Salad

1 – 2 ripe tomatoes, sliced
1 – 2 Mozzarella cheese eggs, sliced
1 – 6 basil leaves
2 tbsps Organic Extra Virgin Olive Oil

  1. Arrange tomatoes, cheese and basil on a plate
  2. Drizzle with Organic Extra Virgin Olive Oil to taste
  3. Serve and enjoy!

Serves: 4 – 6

submitted by: the Derrs

Rosemary Salmon

2 lb salmon fillets, skin on
1 lemon, sliced in rounds
4 6 sprigs fresh rosemary
2 tbsp Organic Extra Virgin Olive Oil salt & pepper to taste

  1. Preheat oven to 350° or turn the BBQ to medium
  2. Take a large sheet of aluminum foil and place salmon, skin side down, in center
  3. Arrange lemon rounds and rosemary sprigs on top of salmon
  4. Sprinkle with Organic Extra Virgin Olive Oil, salt and pepper
  5. Wrap foil around the salmon and pinch edges shut to seal
  6. Put in oven on a baking sheet or place directly on grill for 15-20 minutes until done
  7. Careful when opening foil package to avoid escaping steam

Serves: 4 – 6

submitted by: the Alcosers

Simple Roasted Potatoes

1 lb new or fingerling potatoes, halved of quartered
2 tbsp Organic Extra Virgin Olive Oil (mister if possible)
1 tsp coarse sea salt
1 tsp dried crushed rosemary (optional)

  1. Preheat oven to 350°
  2. Mist a rimmed baking sheet with about half the Organic Extra Virgin Olive Oil and arrange potatoes in single layer
  3. Mist with remaining Organic Extra Virgin Olive Oil and sprinkle with sea salt and rosemary (optional)
  4. Bake, turning once, for 30 minutes or until potatoes are browned

Serves: 3 – 4

submitted by: the Derrs

Parmesan Asparagus

1 lb fresh asparagus, bottom edges trimmed
2 tbsp Organic Extra Virgin Olive Oil
1 tsp coarse sea salt
2 tbsp shredded Parmesan cheese

  1. Preheat oven to 350° or grill to medium heat
  2. Lay out a large sheet of aluminum foil, enough to wrap the asparagus in
  3. Arrange asparagus in the center and drizzle with Organic Extra Virgin Olive Oil and sea salt. Wrap foil around asparagus and pinch edges shut to seal the package
  4. Bake or grill for 10-15 minutes. Careful when opening the package as steam will escape
  5. Sprinkle with Parmesan cheese and serve

Serves: 4 – 6

submitted by: the Alcosers

Olive Oil Conversions

Butter/Margarine Organic Extra Virgin Olive Oil

1 teaspoon 3/4 teaspoon

1 tablespoons 2 1/4 teaspoons

2 tablespoons 1 1/2 tablespoons

1/4 cup 3 tablespoons

1/3 cup 1/4 cup

1/2 cup 1/4 cup + 2 tablespoons

2/3 cup 1/2 cup

3/4 cup 1/2 cup + 2 tablespoons

1 cup 3/4 cup

Olive oil is easily substituted into most main course recipes, especially for frying, sautéing or using a mister to create your own non-stick spray.

In baked goods, such as cakes, cookies and pastries use the conversion chart to the right to determine the correct amount of olive oil to butter ratio. It is good to use butter or margarine in frostings and other items that need to retain a hardened surface at room temperature.

As far as taste goes, olive oils are typically stronger in flavor than butter or margarine. High temperature cooking will remove most of the odor and flavor in a mild tasting olive oil and is a good choice for baked goods. Frostings and other uncooked creations will retain more of the flavor giving an unusual taste.