Tag: Tuscan Olive Oil

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Vegetarian Spaghetti w/Olive Oil and Garlic

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Vegetarian Spaghetti w/Olive Oil and Garlic

Ingredients

  • Kosher salt to taste, plus 1 teaspoon
  • 1 pound spaghetti
  • 3 cloves garlic minced
  • 1/2 cup Olivia's Tuscan Extra Virgin Olive Oil
  • Pinch red pepper flakes
  • 2 tablespoons chopped flat-leaf parsley
  • 1/2 lemon zested, optional
  • Freshly grated Parmigiano-Reggiano optional

Instructions

  • Bring a large pot of cold water to a boil over high heat, then salt it generously.
  • Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
  • While the pasta cooks, combine the garlic, olive oil, the 1 teaspoon salt, and red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
  • Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water.
  • Add the pasta and the reserved water to the garlic mixture. Mix well.
  • Add the parsley and lemon zest (if using). Adjust seasoning, to taste.
  • Transfer to a large serving bowl or divide amongst 4 to 6 dishes.
  • Serve topped with grated cheese, if desired.
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Apple Balsamic Bundt Cake

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Apple Balsamic Bundt Cake

Ingredients

  • 4 cups chopped apples
  • 2 T. butter
  • ½ t. cinnamon
  • ¼ t. ground ginger
  • ¼ t. ground nutmeg
  • pinch of ground cloves
  • 3 T. Olivia's Aged Apple Balsamic Vinegar
  • 3 eggs
  • 1 ½ c. sugar
  • 1 c. Olivia's Tuscan Extra Virgin Olive Oil
  • 1 T. vanilla extract
  • 3 c. flour
  • 1 T. cinnamon
  • ½ t. ginger
  • ½ t. ground nutmeg
  • ¼ t. ground cloves
  • 1 t. salt
  • 1 t. baking soda
  • ½ t. baking powder
  • 1 cup chopped walnuts or pecans
  • Glaze
  • 2 T. butter
  • ¼ cup brown sugar
  • 1 T. Olivia's Aged Apple Balsamic Vinegar

Instructions

  • Sauté apples (medium heat) in a large saucepan with 2 T. butter until apples begin to soften.
  • Add cinnamon, ginger, nutmeg, and cloves. Stir in Aged Apple Balsamic Vinegar and reduce heat to low.
  • Cook for 8-10 minutes or until the vinegar begins to thicken and then remove from heat.
  • Preheat oven to 325 degrees.
  • Generously oil a Bundt cake pan and sprinkle with sugar and cinnamon to completely cover the bottom and sides of the pan. Set aside.
  • Combine eggs, sugar, Tuscan EVOO, and vanilla in a large mixing bowl. Beat for 2-3 minutes. Slowly add flour, remaining spices, salt, baking soda, and baking powder.
  • Stir in chopped nuts and cooked apples. Mix until combined.
  • Pour into prepared Bundt cake pan. Place in preheated oven and bake for 50-55 minutes (or until cake tested inserted into the center comes out clean).
  • Transfer the pan to a wire rack and let the cake cool upright for 15 minutes. Then tap the pan firmly a few times and shake it gently to help loosen the cake. Place a serving platter on top of the cake pan and carefully flip over (inverting cake onto platter).
  • Drizzle with glaze. Let cake cool before slicing.
  • Glaze
  • Combine butter, brown sugar, and Aged Apple Balsamic Vinegar in a small saucepan.
  • Cook over medium-low heat until sugar is dissolved (stirring constantly).
  • Drizzle over warm cake.
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Balsamic Roasted Brussels with Cranberries and Parmesan

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Balsamic Roasted Brussels with Cranberries and Parmesan

Ingredients

  • Brussel Sprouts
  • Olivia Olive Oil suggested: Tuscan or Italian Spice
  • Small crumbled pieces of bacon
  • Salt and Pepper
  • Olivia's Balsamic Vinegar suggested: Aged Traditional or Aged Garlic Cilantro
  • Dried cranberries
  • Parmesan cheese

Instructions

  • Cut stems off Brussel sprouts and slice in half.
  • Drizzle in Olivia Olive Oil (suggested: Tuscan or Italian Spice),
  • Salt and pepper.
  • Add small crumbled pieces of bacon and roast on 450 until browning occurs (about 20 min). Remove and drizzle with Olivia's Balsamic Vinegar (suggested: Aged Traditional or Aged Garlic Cilantro).
  • Sprinkle with dried cranberries and Parmesan cheese to taste.
  • Return to oven for 5-10 minutes.
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Honey Ginger Roasted Squash

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Honey Ginger Roasted Squash

Ingredients

  • 1 carnival squash about 2 pounds, halved, seeded and cut into 1-inch thick wedges
  • 1/4 cup Olivia's Tuscan Olive Oil
  • 2 tablespoons Olivia's Honey Ginger White Balsamic
  • 1 tablespoon pure maple syrup
  • 1 tablespoon Dijon
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper

Instructions

  • Preheat oven to 380°F.
  • Place squash in a large bowl.
  • In a small bowl, whisk together remaining ingredients.
  • Pour over squash and toss well to coat.
  • Pour out onto a rimmed baking sheet and arrange squash in a single layer.
  • Bake for 30 minutes, or until the squash is tender when pierced with a knife.