Strand Olive Oils

Shrimp & Andouille

admin — Sun, 11 Dec 2022 19:05:30 +0000

Shrimp & Andouille Over Baklouti Chili Olive Oil-White Cheddar Grits

Shrimp & Sausage

1 1/2 pounds (21-25) wild shrimp
1/2 pound Andouille sausage, cut into 1/2″ pieces
1 large shallot, minced
2 medium cloves garlic, minced
1 teaspoon garlic powder
1 1 teaspoon fresh ground pepper
1 tablespoon smoked paprika
1 tablespoon dried thyme
1 teaspoon salt
2 tablespoons Baklouti Fused Olive Oil
Shrimp Stock (optional, chicken broth or stock will work here)
3 cups water
shrimp shells
2 teaspoons sea salt

Grits

2 1/2 cups shrimp stock
1/2 cup heavy cream
3/4 cup quick grits
1 cup sharp white cheddar cheese, shredded
Salt and freshly ground pepper
3 tablespoons Fused Baklouti Chili Olive Oil Sauce
1 tablespoon
3 tablespoons flour
1/2 cup shrimp stock
1 tablespoon tomato paste
1 cup heavy cream
1 tablespoon Fused Baklouti Olive Oil
1 teaspoon dried thyme

Instructions

(Skip this step if using chicken broth or stock)

Peel the shrimp and reserve the shells. Heat 3 cups of water with shrimp shells in a stock pot and bring to a boil. Boil for 2 minutes, and then set aside to steep for 5 minutes. Strain the stock and reserve.

Mix together the garlic powder, salt, smoked paprika, thyme, and black pepper, and then toss the shrimp in the spice mixture to coat. Heat the Baklouti olive oil in a large sauté pan over medium-high heat. Add the cut-up Andouille sausage and sauté until just barely golden brown. Add the shallots and cook for another minute.

Finally, add the garlic and shrimp. Sauté until the shrimp is just barely cooked through, another minute or two. Do not overcook!!! Remove the shrimp and sausage mixture and reserve.

In a medium saucepan, bring 2 1/2 cups of shrimp stock and heavy cream to a boil. Whisk in the grits and cook over moderately high heat, stirring constantly, until thickened and the grains are tender about 5 minutes. Add the cheese, and Baklouti Olive Oil, adjust the seasoning with salt and pepper and whisk just until the cheese is melted. Cover and remove from the heat.

In the same pan that the shrimp and sausage were cooked in, add a tablespoon of Baklouti Olive Oil, over medium-high heat add the flour to the olive oil and whisk until the roux becomes a medium-tan color, scraping up all the caramelized bits from the bottom of the pan. Add the tomato paste and stir into the roux, cooking for another minute. Add the shrimp stock and cream to the pan, and whisk until the mixture is thickened, another minute or
two. Adjust seasoning with salt and pepper. Add the reserved shrimp and sausage mixture to the sauce and stir, heating until warmed through. Again, do not overcook the shrimp!

Serve the shrimp and sauce over the hot grits with more Baklouti drizzled over the top, if desired. Serves 6

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Balsamic Bundt Cake

admin — Sun, 11 Dec 2022 19:01:04 +0000

Raspberry Balsamic Glazed Olive Oil Bundt Cake

Ingredients:

3 cups all-purpose flour +1 tablespoon
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs
2 cups granulated sugar
1 cup sour cream
3/4 cup UP Certified Extra Virgin Olive Oil +1 tablespoon
1 1/2 teaspoons vanilla extract

Instructions:

Preheat the oven to 350 degrees F

Generously grease the inside of a 10-inch bundt pan with UP Certified Extra Virgin Olive Oil. Add a tablespoon of granulated sugar. Tilt and rotate the pan to evenly distribute the sugar in the bottom and sides of the greased pan. Tap out any excess sugar.

Whisk together the flour, baking powder, and salt. Sift. With an electric mixer beat the eggs until they are pale and light; slowly pour in the sugar while beating. Next, whisk together the sour cream, UP Certified extra virgin olive oil, and vanilla and mix until incorporated. Add the flour to the wet ingredients, beating after each addition. Scrape down the bowl a couple of times in the process.

Bake in the center of the oven for 45-50 minutes until a cake tester or wooden skewer inserted into the middle of the cake comes out clean. Allow to cool for 10 minutes and then carefully invert onto a cooling rack to cool completely.

Chocolate-Raspberry Balsamic Glaze

Ingredients:

8 oz semi-sweet chocolate in chip form, or chopped
1 cup heavy whipping cream
3 tablespoons UP Raspberry Balsamic

In a microwave-proof bowl, heat the cream on high for 1 minute. Add the chocolate to the bowl and allow it to sit for 2 minutes without stirring. Whisk well until all the chocolate has melted and there are no lumps. Add the balsamic and whisk well. Pour the still-warm liquid glaze over your cooled cake. Allow the glaze to set on the cake at room temperature for at least 30 minutes before serving.
Serves 8-12

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Torn Basil Salad

admin — Sun, 11 Dec 2022 18:59:29 +0000

Torn Basil, Heirloom Tomato and Mozzarella Fresca Salad

It doesn’t get easier or more elegant than this. And frankly, it is borderline sacrilegious to not be using mouthwatering heirloom tomatoes right now at their peak of ripeness with the freshest olive oil in the world. Simply unthinkable.

Ingredients:

6 Cups baby arugula washed, spun dry
2 cups of sliced heirloom tomatoes
1/3 cup freshly torn basil leaves
1/2 small red onion, very thinly sliced
1/2 pound mozzarella Fresca thinly sliced or bocconcini sliced in half
1/2 UP extra virgin olive oil
2 tablespoons Champagne Vinegar
2 tablespoons apricot white balsamic – or any white balsamic of choice
1 teaspoon grainy mustard
1/2 teaspoon salt
Freshly ground pepper to taste

Instructions:

Combine the Champagne and white balsamic in a small bowl and place the red onions in the bowl to quickly “pickle” for 5 minutes or up to 10 minutes. The vinegar will turn a light shade of pink. Remove the onions and reserve. Whisk the mustard and salt into the vinegar. Slowly drizzle in the olive oil, whisking briskly and constantly to create a semi-emulsion.

Just before serving dress the baby arugula with just a few drizzles of the vinaigrette. Arrange the dressed arugula in layers in a shallow, wide bowl or platter. Add the pickled onions, sliced tomatoes, cheese, and torn basil leaves over the top. Add a few more drizzles of the vinaigrette and fresh cracked pepper to taste. Serve immediately with crusty bread to mop up any dressing left on the platter/bowls.

Serves 4-6

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Paella with Shrimp

admin — Sun, 11 Dec 2022 18:57:28 +0000

Traditional Paella with Shrimp, Chorizo, and Spicy Gordal Olives

Ingredients:

4 tablespoons UP Extra Virgin Olive Oil
1 Red Bell Pepper – cut into thin strips
1 Green Bell Pepper – cut into thin strips1 Yellow Bell pepper – cut into thin strips
5 large cloves of garlic minced
1/2 teaspoon red pepper flakes
1 teaspoon fresh thyme leaves
salt pepper to taste
1 pound Spanish Chorizo sausage sliced into ¼ inch slices
1 pound boneless skinless chicken thighs cut into strips
One large tomato diced or one 14 oz can be diced
1 cup Spicy Red Piri-Piri Pepper stuffed Gordal olives drained, halved
One medium onion chopped
Shrimp – 16 jumbo shrimp, shell on
Smoked Paprika – 2 teaspoons
1 teaspoon saffron
1 pound Valencia Rice
Chicken broth – 6 cups
Lemon wedges

Instructions:

Heat the broth in a pot over medium heat until it simmers. Turn off the heat and add the saffron threads, crumbling as you add them to the stock. Set aside to steep. In a 16″ paella pan or equally large, shallow, heavy-duty oven-proof skillet, heat 2 tablespoons of oil and saute peppers and onions until translucent. Remove the vegetables with a slotted spoon and set aside. In the same pan, saute the chorizo for about 5 minutes.

Season the chicken with salt, pepper, and smoked paprika. Add the chicken to the sausage and cook until just barely golden brown, remove and set aside. Add 2 more tablespoons of olive oil to the same pan. Add the rice and cook over medium heat for about 5 minutes, stirring frequently until it begins to toast scraping any browned bits from the bottom of the pan so it doesn’t burn.

To the pan with the toasted rice add the tomato, thyme, garlic, and chili flakes and cook down, stirring until almost a paste consistency, about 15 minutes, scraping the bottom so that the contents don’t burn.

Preheat the oven to 425 F

Add the chorizo, chicken, cooked vegetables, and olives over the top of the rice, add the broth, stir once, and then no more stirring from this point on. Bring to a simmer on the stovetop for 10 minutes. Cover with foil and cook in the oven for 10 minutes longer. Remove the foil and allow the top of the paella to
become golden, approximately another 5 minutes. Remove from oven and allow to rest for 10 minutes covered. Serve with lemon wedges.

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Oro Bailen Picual

admin — Sun, 11 Dec 2022 18:55:38 +0000

Oro Bailen Picual Dark Chocolate Pot de Creme with Blood Orange Agrumato Whipped Cream

Dark Chocolate Pot de Creme

12 ounces of high-quality bittersweet chocolate chips, or chopped chocolate
3 cups Half & Half
6 large egg yolks
8 tablespoons granulated sugar
1/4 cup Olio Nuovo Oro Bailen Picual
1/4 teaspoon salt

Blood Orange Whipped Cream

1 cup heavy cream
1 tablespoon blood orange agrumato
1 teaspoon vanilla extract
2 tablespoons confectioners’ sugar

Instructions

Place the chocolate and olive oil in a blender. Whisk the Half & Half, egg yolks, granulated sugar, and salt in a heavy-bottomed medium saucepan over medium heat. Sir the mixture constantly, making sure to scrape the bottom and edge of the pot with a heatproof spoon or spatula so that the mixture does not burn.

Continue to stir until the custard coats the spoon and almost begins to simmer about 5 minutes. Immediately pour the custard over the olive oil and chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as
needed. Divide the chocolate mixture among 6 ramekins or cups and refrigerate for at least 3 hours.

Whip the cream and blood orange olive oil with the confectioners’ sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de crème with whipped cream before serving. Makes 6 servings

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Panzanella Salad

admin — Sun, 11 Dec 2022 18:54:04 +0000

PANZANELLA SALAD WITH MOZZARELLA FRESCA

Salad

1 sweet or sour baguette (torn in to pieces)
2 pounds sweet, perfectly juicy heirloom tomatoes, diced 1″
1/2 cup pitted olives, your choice on variety
1/2 cup torn basil leaves
1/4 cup torn flat-leaf parsley leaves
8 oz. mozzarella Fresca (you guessed it… torn)
1/4 cup freshly grated Pecorino
2 tablespoons freshest UP Extra Virgin Olive Oil on the planetDressing

1/3 cup freshest UP Extra Virgin Olive Oil on the planet
3 tablespoons Oregano White Balsamic
1 teaspoon flat leaf parsley, finely chopped
2 garlic cloves super finely minced
fresh ground pepper
1/2 teaspoon of sea salt

Preheat the grill or your broiler. Toss the torn bread with UP EVOO, and either grill it until nicely browned on the edges and crisp, or place it on a sheet pan and broil until well toasted.

Arrange the bread on a nice platter or in a large bowl.

Make the dressing by whisking all the ingredients together well in a large bowl. Add the cut tomatoes and gently toss with the dressing. Spoon the tomatoes and their juice mixed with the dressing lovingly over the top of the toasted bread.

Scatter the mozzarella, olives, parsley, and basil leaves over the top of the tomatoes. Just before serving top with grated Pecorino and fresh ground pepper to taste. Serve immediately while the bread still has a bit of crunch.

Serves 6-8

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Grilled Wild Salmon

admin — Sun, 11 Dec 2022 18:51:07 +0000

Grilled Wild Salmon and Asparagus in Wild Fernleaf (Anithos) Dill Olive Oil-Lemon Cream Sauce over Dill Infused Pappardelle

Ingredients

1 pound fresh wild salmon fillet(s)
1 bunch of thin, tender asparagus, woody stems discarded
1 pound dried pappardelle pasta cooked al dente (or see my recipe for fresh dill pappardelle below)
1 thinly sliced shallot
1 clove minced garlic
1/2 cup crisp, dry white wine
2 cups heavy cream
5 tablespoons Wild Frenleaf Dill Olive Oil
3 tablespoons freshly squeezed lemon juice
1 tablespoon fresh dill and/or flat-leaf parsley to garnish
Salt and fresh ground pepper to taste

Instructions

Rub the salmon and toss the asparagus spears with a mixture of 2 tablespoons of dill olive oil whisked with 1 tablespoon of lemon juice. Amply season both the salmon and asparagus with salt and fresh ground pepper. Grill or broil until just cooked, being careful to err on the side of undercooking both the salmon and asparagus. The most important thing here is to sear the salmon and asparagus on the exterior.

After grilling, cut the asparagus into 2″ pieces and break the salmon into large meaty chunks, and set aside. Bring a large pot of salted water to a boil. Cook the dried pasta based on the package directions. If using the fresh pasta recipe below, cook for two minutes and drain well.

In a sauté pan, heat two tablespoons of dill olive oil over medium heat. Add the sliced shallots and cook until tender. Add the garlic and sauté for another minute being careful not to burn the garlic. Add the wine and lemon
juice.

Continue cooking until the liquid is reduced by half. Add the cream and the remaining dill olive oil. Stir until the mixture simmers and thickens. Season with salt and pepper to taste.

To serve, add the asparagus to the pan with the sauce and cook for an additional two minutes, being careful not to make mushy. Add the salmon chunks and cook to warm through, being careful not to break the chunks up. Ladle over drained pasta and serve garnished with dill and or flat-leaf parsley.
Fresh Dill Infused Pappardelle Pasta

Ingredients

2 cups all purpose flour
1 cup semolina flour
4 large eggs, whisked
2 tablespoons Wild Fernleaf Dill Olive Oil
1 tablespoon finely minced fresh dill (optional)

Instructions

In a large bowl or the bowl of a food processor, mix together the flour. Make a well in the center of the flour if not using a food processor, and add the eggs, olive oil, and dill if using. Begin incorporating the flour into the eggs a
little at a time, mixing until a very loose messy dough forms. If using a food processor, blend until a shaggy dough forms, and in either case finish by kneading the dough by hand until a smooth dough forms. Wrap the dough and allow it to rest at room temperature for 1 hour. Roll it out with a pasta machine, or with a rolling pin, and then cut it to desired shapes

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Grated Asiago Popcorn

admin — Sun, 11 Dec 2022 18:48:29 +0000

Popcorn with Grated Asiago, Cracked Black Pepper, and UP Certified Wild Mushroom-Sage Olive Oil

Ingredients

6 cups freshly popped, warm popcorn
1/3 cup UP Certified Wild Mushroom-Sage Olive Oil + 2 tablespoons
1/2 cup freshly grated Asiago cheese + 2 tablespoons
Fresh cracked pepper to taste
Sea salt to taste

Instructions

In a bowl large enough to hold the popcorn, drizzle 1/3 cup of the mushroom sage olive oil over the sides and bottom of the bowl. Alternatively, you can use an oil mister to spray the oil onto the popcorn.

Add the still-warm popcorn to the bowl and toss to coat evenly. Add 1/2 cup grated Asiago, and a few turns of fresh cracked pepper and salt to taste. Toss to coat again. Finish by drizzling the remaining mushroom-sage olive oil over the top along with two tablespoons of Asiago, and more black pepper.

Other excellent variations include:

UP Certified Lime Olive Oil + Olio Nuovo Baklouti Agrumato Olive Oil for chili-lime popcorn
Up Certified Garlic Olive Oil + Up Certified Butter Olive Oil for garlic-butter popcorn
Tuscan Herb + freshly grated Pecorino Romano Cheese for Paisano Popcorn
Olio Nuovo Cayenne Agrumato Olive Oil + Olio Nuovo Baklouti Agrumato Olive Oil for “Three Alarm Popcorn”
Olio Nuovo Cayenne Agrumato Olive Oil + Up Certified Garlic Olive Oil for Chili-Garlic Popcorn

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Got Muffuletta?

admin — Sun, 11 Dec 2022 18:46:54 +0000

Ingredients:

1 cup Delizia Garlic Stuffed Gordal Olives, coarsely chopped
1/2 cup black Mission olives, coarsely chopped
1/3 cup Delizia Fire Roasted Red Peppers, drained and coarsely chopped
1/4 cup roughly chopped pickled cauliflower florets
2 tablespoons drained capers
1 tablespoon chopped celery
1 tablespoon chopped carrot
1/2 cup Green Piri-Piri Chili stuffed Gordal olvies, coarsely chopped
1/4 cup marinated cocktail onions
1/2 teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon ground black pepper
1/4 cup oregano white balsamic vinegar
1/2 cup basil-infused olive oil
2 (1 pound) loaves of crusty Italian bread
8 ounces thinly sliced Genoa salami
8 ounces of thinly sliced cooked ham
8 ounces sliced Mortadella
8 ounces sliced mozzarella cheese
8 ounces sliced provolone cheese

Instructions:

To make the olive condiment: In a medium bowl, combine the two types of gordal olives, black mission olives, cauliflower, capers, celery, carrot, cocktail onions, celery seed, oregano, basil, black pepper, oregano balsamic vinegar, and basil olive oil. Mix together and transfer the mixture into a glass jar (or another nonreactive container). If needed, pour in more oil to cover. Cover the jar or container and refrigerate for at least overnight.

To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts of olive salad, including oil. Layer the bottom half of each loaf with 1/2 of the salami, ham, mortadella, mozzarella, and Provolone. Replace the ‘top half’ on each loaf and cut the sandwich into quarters. Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

Serves 8-10

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Empanadas!

admin — Sun, 11 Dec 2022 18:44:02 +0000

Empanadas!

Olive Oil Pastry

1 1/2 cups whole wheat pastry flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/3 cup UP Extra Virgin Olive Oil
3 to 4 tablespoons water

Empanada Filling

1 pound ground beef or turkey
1 large yellow onion, finely minced
2 cloves garlic minced
2 tablespoons UP Extra Virgin Olive Oil, or infused Olive Oil made with UP Extra Virgin Olive Oil
1 jar Delizia Roasted Red Peppers in UP Extra Virgin Olive Oil, drained and coarsely chopped
1 teaspoon dried oregano
1 /2 cup shredded Asiago cheese
Sea salt & fresh ground pepper to taste
1 egg beaten

Instructions

To make the filling, heat the olive oil of choice in a large skillet over medium heat. Add the ground meat of your choice. Sauté until well browned. Add the onion and sauté until translucent. Add the roasted peppers, garlic, and oregano and cook for another few minutes until most of the moisture in the mixture has evaporated. Add the cheese, mix well, taste and season with salt and pepper, and then set aside to cool slightly.

Preheat the oven to 375.

Sift together the flour, salt, and baking powder. Mix the UP Extra Virgin Olive Oil and water together. Add to the dry ingredients and mix well until a dough forms. Knead on a lightly floured surface until smooth. Roll out to 1/8″
thickness and then using a round glass or a large circular cutter (4″-5″ diameter would be perfect), cut out rounds of dough. Fill each with 2 tablespoons of cooled filling, brush one-half of the inner edge of the circle and then pinch firmly closed to form a half-moon-shaped empanada. Use the tines of a fork to make a decorative edge and help seal the empanadas.

Arrange on a baking sheet and brush with beaten egg. Bake for 15-20 minutes until each empanada is golden brown. Allow to cool slightly and serve warm. Can be frozen and reheated with excellent results. Makes approximately 1 dozen empanadas

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