Susan’s All-Purpose Vinaigrette Dressing
Ingredients: 1/3 cup J. Olive Co. Red Wine Vinegar 2/3 cup J. Olive Co. EVOO 2 tsp. Dijon mustard Salt, to taste Freshly ground Black Pepper Directions: Shake all ingredients together and store in the refrigerator. Recipe courtesy of Susan...
White Bean Bruschetta topped with infused Herb Oil
Ingredients: For the herb oil 1⁄4 cup roughly chopped chives or scallions (chives will be more subtle) 1⁄4 cup roughly chopped cilantro leaves and tender stems 1⁄4 cup tightly packed basil leaves, roughly chopped 1⁄4 cup J. Olive Co. EVOO Squeeze of lemon Kosher salt...
Spinach Salad with Strawberries and Watermelon Dressed with a Strawberry Balsamic Vinaigrette
Ingredients: ¼ cup J. Olive Co. Strawberry Balsamic 3 Tbsp J. Olive Co. EVOO ½ Tbsp Dijon Mustard Salt & Pepper, to taste 1 ½ Tbsp poppy seeds, optional 1 ½ Tbsp honey, or agave nectar, optional Organic Baby Spinach Organic Strawberries washed, stemmed, and cut...
PESTO
Ingredients: 3 Cups sweet basil leaves, packed 2 cloves garlic 2 or 3 Tbsp toasted pine nuts 1/2 Cup J. Olive Co. EVOO 1/2 Cup grated Parmesan cheese Salt and pepper, to taste Directions: Put oil and garlic in bowl of food processor or blender (I prefer the processor...
Jim’s Asian Vinaigrette
Ingredients: 5 Tbsp J. Olive Co. Traditional Balsamic 3 shots J. Olive Co. Sesame Oil 5 shots of soy sauce 1 minced garlic clove 1 shallot ( optional ) salt and pepper Directions: Mix all ingredients together in a bowl. Whisk in 10 Tbsp EVOO to finish the dressing....
Caprese Pasta Salad with Fresh Mozzarella & Tomatoes
Ingredients: 1 pound pasta (Penne, Fusilli, BowTie) J. Olive Co. Basil olive oil 1/3 Cup J. Olive Co. EVOO 2 cloves garlic Large handful of fresh basil leaves, sliced into chiffonade strips, about 1 Cup 8 ounces fresh mozzarella, or more if you love it 2 Cups...
Basic Bruschetta Toasts
Ingredients: Baguette J. Olive Co. EVOO garlic clove Directions: Adjust the oven rack to the middle and preheat the oven to 350 degrees. Slice a baguette into 1⁄2 in slices and place on a baking sheet. (I like to slice them on the diagonal so there’s more surface...