Creamy Goat Cheese Pesto
2 cups packed fresh basil leaves
½ cup Grapevine Olive Oil Co. Garlic Extra Virgin Olive Oil
½ cup freshly grated Parmesan Cheese
8 oz. fresh Chevre
½ tsp. Salt
Put the goat cheese, basil, garlic olive oil, grated Parmesan and salt in a food processor or blender and process to a smooth paste. Use immediately as a dip, spread or served over hot pasta.
Makes 3 ½ cups
Chipotle Grill Marinade
½ cup Grapevine Olive Oil Co. Extra Virgin Olive Oil (Harissa)
¼ cup fresh squeezed lime juice
1 tablespoon minced garlic
2 tsp. salt
1 tsp. pepper
Mix all ingredients well and place in a zip lock bag or plastic container with up to two pounds of your favorite type of meat, poultry or vegetables. Refrigerate and marinate for 1 - 2hours. Grill and enjoy!
Teriyaki Grill Marinade
½ cup Grapevine Olive Oil Co. Traditional Style Balsamic Vinegar
½ cup soy sauce
½ cup Grapevine Olive Oil Co. Garlic Extra Virgin Olive Oil
2 tablespoons fresh grated ginger
Mix all ingredients well and place in a zip lock bag or plastic container with up to three pounds of your favorite type of meat, poultry or vegetables. Refrigerate and marinate for 1 - 2hours. Grill and enjoy!
Naples Summertime Steak Verde Sauce
Approximately ½ cup Grapevine Olive Oil Co. Early Harvest Mission Extra Virgin olive Oil (Arbequina or other unflavored EVOO)
13 fresh basil leaves
Small handful of Chive
Handful of Flat Leaf Parsley
Handful of Tarragon
Handful of Rosemary
Handful of Thyme
1 Teaspoon dried Oregano
½ teaspoon capers
Zest and juice of one small lemon
¼ teaspoon Dijon mustard
½ teaspoon of kosher salt
¼ teaspoon of freshly ground black pepper
In a food processor add all of the herbs, mustard, lemon zest, capers, salt, and pepper and puree. Then add the oil and lemon juice until mixture can be spooned.
After grilling steak place steak on plate, spoon mixture over steak and tent with aluminum foil for 10 minutes. Remove aluminum foil and serve.
White Truffle Roasted Potatoes
4-6 large Yukon gold potatoes
2 Tablespoons Grapevine Olive Oil White Truffle Oil
2 Tablespoons Grapevine Olive Oil Traditional Balsamic vinegar
2 Tablespoon fresh snipped chive
2 teaspoons Sea Salt
1 teaspoon fresh ground pepper
Pre-heat the oven to 400 degrees. Wash and quarter the potatoes and place on a parchment lined baking sheet. Begin a thin drizzle of White Truffle oil and then the Balsamic vinegar over the potatoes and season with sea salt a pepper. Put in oven on center shelf and bake for 45 minutes. Remove from oven, sprinkle with fresh chive and serve.
Black Truffle Popcorn
3-quart sauce pan with lid.
1/3 cup high quality popcorn kernels.
2 tablespoons grape seed oil or safflower oil
1 tablespoon Grapevine Olive Oil Co. black truffle oil
Sea salt to taste
Pour vegetable oil in the pan and rotate to cover bottom. Place pan on stove and let heat for a minute or so over medium high heat. Put three popcorn kernels in the pan. When one or two of them pop, cover the bottom of the pan with popcorn. Place the top on the pan ajar. The popcorn should start popping in a minute or so. Continuously shake the pan across the burner until popping reaches a crescendo. Pour truffle oil in to a bowl large a large bowl and swirl to distribute evenly. Immediately add the hot popcorn to the bowl and toss gently to coat popcorn with truffle oil. Add salt to taste.
Nana’s Sunday Vegetables
1 cup Grapevine Olive Oil Co. Arbequina Extra Virgin Olive Oil
5 ounces shredded Gruyere cheese
2 sliced large yellow onions
3 minced garlic cloves
1 pound medium round potatoes
11/2 pounds medium tomatoes
3/4 pound zucchini
1 tablespoon fresh thyme
11/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees. Brush a 9 x 13 x 2-inch baking dish with olive oil. In a medium sauté pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish. Slice the potatoes, zucchini, and tomatoes in 1/4-inch-thick slices. Place them alternately in the dish on top of the onions, as tight as possible in a single layer. Sprinkle with salt, pepper, thyme and drizzle with 2 more tablespoons of olive oil. Cover the dish with aluminum foil and bake for 30 to 40 minutes, until the potatoes are tender. Uncover the dish, sprinkle the cheese on top, and bake for another 20 to 30 minutes, or until browned. Serve warm.
Rocky Mountain Orzo with Roasted Vegetables
2/3 cup Grapevine Olive Oil Co. Frantoio Extra Virgin olive Oil
1 small eggplant peeled and dice to ¾ inch
1 red bell pepper and dice to ½ inch
1 yellow bell pepper and dice to ½ inch
1 red onion, peeled and dice to ½ inch
2 minced garlic cloves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/3 cup freshly squeezed lemon juice (2 lemons)
1/2 pound orzo
3 scallions diced
¼ cup toasted pine nuts
3/4 pound block Feta and dice to ½ inch
13 fresh basil leaves, cut into ribbons
Preheat the oven to 425 degrees. On a large baking sheet toss the peppers, eggplant and red onion with the minced garlic and 1/3 cup of olive oil. Sprinkle 1 teaspoon salt and ½ teaspoon pepper and put in oven and roast for 20 minutes; pull the baking sheet out and toss all vegetables once and return the vegetables to the oven and continue roasting for another 15 to 20 minutes until browned. Meanwhile, cook the orzo in boiling salted water for approximately 7 to 9 minutes. Drain the orzo and pour to a large serving bowl. Scrape the vegetables and dripping into the orzo. For the dressing, combine lemon juice, 1/3 cup olive oil, 1 teaspoon salt, and ½ teaspoon pepper and pour on the pasta and vegetables. Let cool to room temperature. Add the diced scallions pine nuts, feta, toss and sprinkle basil ribbons on top of mixture and serve.
Baked Chicken with Dijon and Balsamic Vinegar
1 (3 1/2- to 4-pound) chicken -- cut up or bone-in chicken parts, as desired
1 teaspoon Dijon mustard
1/2 teaspoon Dried thyme
1/2 teaspoon Rubbed sage
1/2 teaspoon Dried rosemary
Salt and pepper -- to taste
2 tablespoons Balsamic vinegar (18 year-old or Red Apple)
1 tablespoon Grapevine Olive Oil Co. EVOO (Hojiblanca)
Garlic powder, to taste
Preheat oven to 400: F. Place the chicken in a single layer in a 13 x 9 x 2-inch baking dish, on a baking rack if desired. Brush or spread each piece lightly with Dijon mustard. Sprinkle with the garlic powder, thyme, sage, rosemary, salt and pepper. Sprinkle generously with the vinegar ,then drizzle lightly with olive oil. Place in the oven and bake until chicken is brown and done, basting occasionally with pan juices, about 50 minutes. This is good hot or at room temperature.
NOTE: The ingredients can be mixed in a small bowl and poured over the chicken. The chicken and sauce can also set to marinate for about 30 minutes at room temperature or for a longer time in the refrigerator.
1 (10-ounce) package frozen artichoke hearts - thawed
1 loaf rustic bread of your choice - cubed
1 medium size red onion - chopped into large pieces
3-4 large, red tomatoes, cut into wedges
1 cup pitted olives - halved , ( kalamatas work great)
1 large bunch of fresh basil - torn or thinly sliced otherwise known as a chiffinode
2/3 cup Grapevine Olive Oil Co. Tuscan Herb Olive Oil, plus more for drizzling
1/4 cup Grapevine Olive Oil Co. Oregano Balsamic Vinegar (or Champagne Vinegar)
1/2 teaspoon Kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 clove of garlic chopped fine
Place grill pan over medium-high heat. Drizzle the bread, artichoke hearts, and the
onion with the olive oil and season with salt and pepper. Grill until the bread, artichokes,
and onion are golden brown at the edges. turn every 2-3 minutes. While the bread,
artichokes, and onion are grilling, place sliced tomatoes, basil, and olives into a large bowl.
When you are done grilling the bread, artichokes, and onion, combine them with the tomatoes,
basil, and olives. In a small bowl combine 2/3 cup olive oil, the vinegar, salt, pepper, and fresh
garlic and drizzle over the salad and toss to combine.
Serve immediately and enjoy.
Lemon Olive Oil Pound Cake with Lemon Glaze
3 Cups all-purpose flour
3 tbsp. Grated lemon zest
2 tsp. Baking Powder
2 tsp. Vanilla
¼ tsp. Kosher Salt
4 Large cold eggs plus 1 cold egg yolk
2 Cups Sugar
1/2 Cup Vanilla Soy Milk
1 Cup Grapevine Olive Oil Co. Lemon Olive Oil
1/2 Cup Sour Cream
Preheat oven to 350 degrees. Grease and flour 2 loaf pans or line with parchment. Mix the flour, baking powder and salt thoroughly in a large bowl and sift together. Set aside. In the bowl of a stand mixer, using the whisk attachment, beat the sugar, lemon olive oil, lemon zest and vanilla on high speed until well blended. Add the eggs one at a time, beating well after each addition. Beat for 3-5 minutes until mixture is thick and pale yellow. In a small bowl, combine the soy milk and sour cream. Stop the mixer and pour in half of the soy milk mixture. Beat until blended. Repeat with half of the flour, followed by the remaining soy milk mixture and then theremaining flour. Scrape the batter into the two loaf pans. Bake for 50 – 60 minutes or until a skewer comes out clean. Cool the pans on a rack.
1 Cup powdered sugar
Grate of one lemon and the juice of that lemon.
Combine all three ingredients. Add more powdered sugar if the glaze is too runny.
While pound cake is cooling on the rack, drizzle the glaze on top of cake while it’s still warm.
1/2 Cup Grapevine Olive Oil Co. Strawberry Balsamic Vinegar (OR ANY FLAVOR)
1 Tablespoon honey
1 Tablespoon lemon juice
1 Teaspoon vanilla extract
Pour the vinegar into a small saucepan and place over medium heat. When vinegar heats to a boil,
reduce heat to a simmer and reduce vinegar by half, 1 - 2 minutes. Combine the honey, lemon juice
and vanilla in a small bowl. Whisk in warm vinegar. Serve with the lemon olive oil pound cake.
Time: 5 minutes
1/3 cup Grapevine Olive Oil Co. extra virgin olive oil (Arbequina works great!)
3 tablespoons or more Grapevine Olive Oil Co. Champagne Vinegar
3 tablespoons sour cream, yogurt or mayonnaise
1 teaspoon Dijon mustard
1 small shallot cut into chunks
Salt and freshly ground black pepper to taste.
1. Combine all ingredients except shallot in a blender and turn on machine; a creamy emulsion will form within 30 seconds. Taste and add vinegar a teaspoon or two at a time until balance tastes right to you.2. Add shallot and turn machine on and off a few times until shallot is minced within dressing.
Rachel’s Honey Ginger Dijon Vinaigrette
1 tablespoon finely minced shallot
1 tablespoon Dijon mustard
1/3 cup Grapevine Olive Oil Co. Honey Ginger White Balsamic
2/3 cup Grapevine Olive Oil Co. California Fresh Arbequina extra virgin olive oil
Salt and pepper to taste
Add the vinegar, salt, pepper, mustard and shallot to the blender. Pulse a few times to mix. Slowly pour in the olive oil while the blender is running to emulsify the mixture.
Rachel’s Aioli (fresh garlic extra virgin olive oil mayonnaise)
2 egg yokes
2 teaspoons crushed garlic (optional)
1½ teaspoons salt
1 tablespoon fresh lemon juice
1 cup Grapevine Olive Oil Co. extra virgin olive oil (flavor ideas: garlic, chipotle, lemon, Persian lime)
Pulse the first four ingredients in the food processor or blender until well mixed. SLOWLY, drop by drop; begin adding the olive oil while blender is running. Once the mixture begins to thicken, pour olive oil slowly in a steady stream. Continue until all oil is used and the mixture is thick and properly emulsified.
Rachel’s Teriyaki Marinade for Grilled Beef, Chicken or Pork
¼ cup Grapevine Olive Oil Co. Honey Ginger White Balsamic
1-tablespoon fresh minced garlic
¼ cup tamari soy sauce or regular soy sauce
¼ cup Grapevine Olive Oil Co. traditional balsamic vinegar
2 tablespons toasted sesame oil
Blend ingredients thoroughly and marinate meat in the refrigerator for a minimum of 4 hours or overnight. Grill.
3/4 pound pitted black olives, such as Kalamata or a mixture
2 tablespoons ounces capers, drained and rinsed
2 cloves garlic, minced
1 anchovy fillet (optional)
1 teaspoon Dijon mustard
5 sprigs fresh thyme leaves finely chopped
3 tablespoons chopped parsley
1/4 teaspoon crushed red pepper
2 Tablespoons Grapevine Olive Oil Co. White Oregano Balsamic
1/2 cup Grapevine Olive Oil Co. Tuscan Herb Extra Virgin Olive Oil
Combine all ingredients in the bowl of a food processor and pulse to combine well, then allow to process until mixture is coarsely pureed. Taste for seasoning, then serve as a dip alongside crusty bread with goat cheese, grilled vegetables or chicken, or tossed with cooked pasta and fresh herbs.