Why is our Extra Virgin Olive Oil so good and different? The answer is simple and proven. The olives are grown right - in the correct conditions, organically. They are picked green, before ripening. This is when the highest amount of nutritional value is extracted. However, much less oil is produced than if the olives were allowed to ripen. They are then crushed within 4 hours. Yes - Picked and crushed within 4 hours! This is so important. Why? Because olives are a delicate fruit. They will rot very quickly. You can taste the difference. Don't be fooled by fancy labels and names. Taste it. It should be clean, fresh, and not leave your mouth greasy. We also want to be as transparent as possible. The chemistry is posted on all of our Extra Virgin Olive Oils. The definitions can be found in our blog. Please come by, call or email with any questions. Our commitment is to bring the highest quality oils and vinegars to McMinnville.
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Aged Maple Balsamic-Bacon Vinaigrette Over Wilted Baby Spinach Ingredients 4 tablespoons Aged Maple Balsamic Vinegar 2 Tablespoon aged red wine vinegar 1 teaspoon good quality Dijon style mustard 4 tablespoons Ultra Premium extra virgin olive oil (your choice) 2 tablespoon finely minced shallots 1/2 teaspoon salt freshly ground black pepper to taste 4 slices center-cut bacon, cooked to a crisp and finely crumbled
2 quarts young spinach leaves, stems removed, washed
Directions
Place spinach in a serving bowl.
Place the maple balsamic, half the crumbled bacon, red wine vinegar, salt, half the shallots, pepper, and mustard in a small saucepan over medium heat. Gently warm while whisking - remove from heat before it reaches a simmer. Allow to cool for a minute, and then whisk in the extra virgin olive oil to emulsify. Adjust seasoning,
Gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallot.
Italian Style Blood Orange Cookies..... Santa would love them!!! Ingredients 3 cups unbleached organic flour 2 cups granulated cane sugar 1 teaspoon salt... 2 teaspoons baking powder 2 finely grated orange peel 1 cup Blood Orange (fused) Agrumato Olive Oil 2 large room temperature eggs, whisked
2 tablespoons fresh squeezed orange juice
Powdered sugar for garnish
Directions Preheat the oven to 350 F.
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, orange agrumato oil, orange juice, and eggs. Beat on medium speed until thick and creamy, about 3 minutes.
In a separate bowl whisk together the flour and remaining dry ingredients.
Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry spots remain.
Pipe the cookie dough using a pastry bag fitted with a star shaped pastry, portioning approximately two teaspoons of dough per cookie, onto a parchment lined cookie sheet pan. Alternatively, use two spoons to drop batter onto the cookie sheet. Bake in the center of the oven for 10 minutes.
Increase the heat to 425 F and bake for an additional 2 minutes to aid in creating a golden brown exterior. Remove the cookies to a rack to cool. Repeat with the remainder of the dough. When fully cooled, dust with powdered sugar.
Ingredients 3 cups unbleached organic flour 2 cups granulated cane sugar 1 teaspoon salt 2 teaspoons baking powder 2 teaspoons green cardamom seeds, freshly ground 1 cup Persian Lime infused olive oil 2 large eggs, whisked
Directions Preheat the oven to 350 F. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, oil, and eggs. Beat on medium speed until thick and creamy, about 3 minutes.
In a separate bowl whisk together the flour and remaining dry ingredients. Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry flour remains.
Scoop approximately two teaspoons of dough per cookie, and place the rounded mounds at about 1 1/2" intervals onto a well greased or parchment lined cookie sheet pan. Bake in the center of the oven for 10 minutes.
Increase the heat to 425 F and bake for an additional 2 minutes to aid in creating a crackly golden brown exterior. Remove the cookies to a rack to cool. Repeat with the remainder of the dough.
Ingredients 1 1/2 pound Yukon gold potatoes cut in 1" pieced 1 Jar Delizia Roasted Red Peppers in UP Olive Oil 1 large onion, thinly sliced 2 cloves garlic, minced 1/4 fresh chopped flat leaf parsley leaves 1/4 cup UP Olive Oil 8 large eggs 2 teaspoons of salt, plus salt to taste 1 teaspoon fresh thyme leaves 1/2 teaspoon paprika fresh ground pepper to taste
Preheat the oven to 400 F.
Directions Add the potatoes to a medium saucepan, cover with water, add 2 teaspoons of salt and bring to a boil. Reduce to a simmer, and cook for 5 minutes at a simmer until the potatoes are just barely tender but still not cooked all the way through.
In a large oven proof saute pan, over medium heat, add the olive oil and heat. Add the sliced onions and saute until they just begin to take on a golden color. Add the garlic and saute another minute. Remove the pan from heat.
Drain the potatoes well and allow to sit for a minute to help the moisture evaporate. Add the potatoes to the saute pan with the onions, tossing well, and allow to cook over medium heat until they just begin to turn golden brown. Add the roasted red peppers, thyme leaves, paprika and toss to mix.
Taste and season with additional salt and pepper, if desired.
Place the saute pan in the oven and roast for 20 minutes until the potatoes are nicely browned.
Remove the saute pan and carefully crack the eggs over the hash, leaving space in between each egg, sprinkle with a bit of salt and pepper and slide the saute pan back in the over for an additional 3-5 minutes depending on how you like your eggs cooked.
Add finely chopped parsley to the pan and drizzle with additional UP olive oil and paprika if desired.
ground pepper to taste 1/2 ounce fresh squeezed lemon juice 3/4 ounce Neapolitan Herb Balsamic Vinegar 1 1/2 teaspoons horseradish 1/4 teaspoon kosher salt 1/2 ounce Worcestershire sauce 12 ounces tomato juice
6 oz. Vodka
4 celery stalks with leaves attached
Directions Add ice to 4 glasses. Mix vodka, tomato juice, lemon juice, Worcestershire sauce, salt, pepper, Neapolitan Herb Balsamic, and horseradish (if using) and pour into glass.
Lamb Kabobs 1 1/2 pounds trimmed boneless leg of lamb, cut in 1" pieces 2 large zucchini cut in 1" chunks 1/2 pound cremini mushrooms 2-3 medium bell peppers in assorted colors, cut in 1" pieces 8 large skewers - metal or wooden and soaked in water for 1 hour
For the Marinade 1/2 cup rosemary (fused) agrumato olive oil 1/4 cup lemon juice 2 cloves garlic minced 2 teaspoons kosher salt fresh ground pepper to taste
Combine all the marinade ingredients and whisk well. Toss the lamb, mushrooms, and veggies with the marinade and coat well. Place the kabob ingredients into a zip lock bag or large covered bowl, refrigerated for at least 2 hours, and up to 6.
Prepare a grill and over medium, indirect heat, assemble the kabobs with some lamb and assorted veggies on each skewer. Grill for 8-10 minutes for medium doneness.
Ingredients 8 ears of super sweet corn 3 shallots, thinly sliced 1 teaspoon fresh thyme leaves, woody stems discarded 1 large bay leaf 2 large cloves garlic, minced 2 quarts chicken or vegetable stock 1 cup of heavy whipping cream - optional 1 bunch chives, finely minced 1/4 cup + 2 tablespoons ultra fresh, herbaceous, peppery olive oil such as Ultra Premium Coratina fresh ground pepper and salt to taste
Directions Optimally, this recipe is made in pressure cooker. However, excellent results can be achieved on the stove top.
Shuck the corn, cut the kernels off each ear reserving them and any liquid in a large bowl. Cut the cobs in half and reserve. In a 8+ quart pressure cooker or stock pot, saute 2/3 of the sliced shallots for five minutes or until slightly golden in 1/4 cup of olive oil of your choice. Add the garlic and thyme, and saute for another minute, making sure that the garlic does not brown.
To the pressure cooker or stock pot add the stock, cut corn, and cut cobs. If using a pressure cooker, cook under pressure for 15 minutes. If cooking via stove top, simmer the pot gently over low heat for 45 minutes.
Meanwhile, saute the remaining shallot in 1 tablespoon of olive oil until caramelized and fragrant and reserve.
At the end of the cooking process, remove the cobs and bay leaf and add the cream (if using). In a food processor or blender, process the entire contents of the pressure cooker/pot in batches. The liquid will be scalding hot so be very careful!
Strain through a fine mesh strainer discarding any corn particulate and adjust the seasoning with additional salt and pepper to taste. Ladle into bowls and serve immediately topped with minced chives, caramelized shallots, ground pepper, and a nice drizzle of throat catching UP EVOO.
Olive oil and balsamic are all over this plate, yet hidden from plain sight. The grass fed N.Y. steak for instance was marinated with a bright and delicious combination of Chipotle olive oil and pineapple white balsamic with a little cracked pepper and sea salt. The aioli on the asparagus is made with Harissa Olive Oil, and the truffled butternut squash arancini was deep fried with UP Certified Hojiblanca from Melgarejo while the risotto was made with a splash of White Truffle Olive Oil.
Chipotle Olive Oil & Pineapple White Balsamic Grill Marinade 1/2 cup Chipotle Olive Oil 1/2 cup Pineapple White Balsamic 2 tablespoons grainy mustard, or Dijon 1 tablespoon sea salt cracked black pepper to taste
Combine all of the ingredients by whisking them together in a bowl, or place them into your blender and blend. Toss with your protein of choice and coat evenly. Refrigerate for the recommended time below.
Marination times: Boneless chicken: 1+ hour Bone in chicken: 2+ hours Steak: 2+ hours Pork: 2+ hours Shrimp/fish: 1 hour
2 garlic cloves, minced 1/8 teaspoon Kosher salt 2 large egg yolks 1 tablespoon freshly squeezed lemon juice 1 teaspoon Sicilian Lemon White Balsamic 1 1/4 cups Harissa Olive Oil
In a bowl or the container provided with your immersion blender, combine the garlic, lemon juice, balsamic, salt, and egg yolks. Place the immersion blender in the bowl and process in short pulses until smooth. With the motor running, add the olive oil in a slow, steady stream and process until smooth and blended. Season with salt and pepper.
Transfer the aioli to a small bowl, cover and refrigerate until ready to serve. Makes 1 1/2 cups.
Truffled Butternut Squash Risotto for Making Arancini 1 1/2 cups Arborio rice 2 cups hot vegetable or chicken stock 1/2 cups white wine 2 tablespoons UP Extra Virgin Olive Oil 1 teaspoon white truffle oil 1 cup roasted butternut squash, coarsely mashed 1/2 cup finely diced onion 1/2 cup grated Pecorino Romano cheese sea salt to taste
In a heavy bottom wide skillet or saute pan set over medium heat, saute the onion in the olive oil until translucent. Add the rice and saute until just lightly beginning to toast. Stirring all the while, add the wine and continue to saute and stir until it is absorbed. Add the stock by the half cupful stirring constantly until each a addition has been absorbed. When half of the stock is used, add the butternut squash and stir. Continue adding the remaining stock. Off heat, finish by adding the cheese and truffle oil. Adjust seasoning and serve as is, or if you will be making the arancini above, put into a covered container and refrigerate overnight.
Arancini Recipe for butternut squash risotto 1/2 pound mozarella fresca in 1" pieces 1 1/2 cups of bread crumbs 1 cup flour 2 large eggs, beaten UP Extra Virgin Olive Oil for frying
Heat the oil in a heavy bottom pan or fryer to 350 F. Grab two tablespoons of risotto and place in the palm of your hand. Make an indentation in the center of the rice and add a small piece of cheese. Form the ball around the cheese, dredge in flour, then in the beaten egg, and then into the bread crumbs. Preheat the oven to 200. Fry the arancini until the breadcrumbs are golden brown. Set onto a rack, and place into the oven to keep warm as you fry the remaining arancini.
Salad 2 cups raw, peeled butternut squash cut into 1/2" cubes. 2 cups prepared quinoa, cooled (optional) 1/2 cup toasted pumpkin seeds 1/2 cup shaved Pecorino 6 cups washed, dried mixed greens or baby kale pinch of sea salt
Dressing 1/2 cup +2 tablespoons UP EVOO ( I used Cobrancosa) or any infused olive oil of your choice 1/3 cup + 2 tablespoons Grapefruit White Balsamic ( or any white balsamic of your choice) 2 tablespoons minced shallot 2 tablespoons grainy mustard pinch of sea salt fresh ground pepper
Preheat the oven to 400 F.
In a large bowl whisk the 2 tablespoons of olive oil with 2 tablespoon of balsamic, Add the cubed butternut squash and toss to dress with olive oil and balsamic. Place the butternut squash in a single layer in a pan or on a baking sheet and roast for 25 minutes, or until the squash becomes golden brown. Allow to cool.
In a blender or food processor, add all of the dressing ingredients. Process to combine well, and adjust seasoning accordingly.
Combine 1/2 of the butternut squash, quinoa, and kale and arrange on a large platter or in a large shallow salad bowl. Add some dressing and toss to combine. Add the rest of the butternut squash over the top, sprinkle with the toasted pumpkin seeds, and add shaved Pecorino.
Why is our Extra Virgin Olive Oil so good and different? The answer is simple and proven. The olives are grown right - in the correct conditions, organically. They are...
