- Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta between the slices. Whisk the olive oil with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing. Season with salt and pepper and scatter fresh basil leaves over the peaches.
Summer Peach Caprese Salad
Lemon & Dill White Bean Spread with Mediterranean Cherry Tomato & Cucumber Salad
- 3 - 15.5 oz cans of white cannellini beans, drained (or 2.5 cups cooked cooled beans, drained)
- 2 cloves fresh garlic
- ⅓ cup Olive and Then Some Wild Fernleaf Dill Olive Oil
- 1 Tablespoon fresh squeezed lemon juice
- Sea salt to taste
- Additional Olive and Then Some Extra Virgin Olive Oil for drizzling
- Mediterranean Summer Salad to go on the Hummus
- 1 cup cucumber cut into ½" dice
- 1 cup fresh tomatoes diced or cherry tomatoes cut in half
- 2 tablespoons fresh chopped dill
- 2 tablespoons fresh chopped flat leaf parsley
- ½ cup feta cheese
- ½ cup pitted olives, coarsely chopped or halved
- ¼ cup Olive and Then Some Extra Virgin Olive Oil
- 2 tablespoons Olive and Then Some. Champagne Wine Vinegar
- 1 teaspoon sea salt
- fresh ground pepper to taste
- Directions for Hummus:
- Place the beans, garlic, dill olive oil and lemon juice in the bowl of a food processor or blender and process until creamy and smooth. Adjust seasoning based on the salt level of the beans. Refrigerate until the bean spread becomes a bit thick.
- Directions for Mediterranean Salad
- Place the cut up vegetables in a sealable container. In a separate bowl, whisk the champagne wine vinegar with the salt until dissolved. Add the olive oil and pepper and whisk to combine. Pour over the vegetables and allow to marinate refrigerated for no more than an hour.
- To assemble, spoon the bean spread into a wide shallow bowl. Top with the marinated Mediterranean Summer Salad. Garnish the salad with freshly cut herbs, crumbled feta, olives, and an additional drizzle of olive oil. Serve cold with pita or grilled flatbread.
Garlic and Ranch Crackers
- Preheat oven to 250 degrees
- In a large bowl, combine the dressing mix, Garlic Olive Oil.
- Add oyster crackers, and toss to coat.
- Spread evenly on a baking sheet.
- Bake for 15 to 20 minutes in the preheated oven, stirring gently after 10 minutes.
- Remove from oven, and allow to cool before serving
Classic Italian appetizer
- 6-7 ripe tomatoes
- 2 cloves of garlic, minced
- 1 Tablespoon Olive and Then Some Tuscan Herb Olive Oil
- 1 tsp. Olive and Then Some Traditional Dark Balsamic
- 6-8 fresh basil leaves, thinly sliced
- 1 tsp kosher salt, more or less to taste
- 1 tsp freshly ground pepper, more or less to taste
- Fresh Mozzerella
- Spring Mix
- Remove seeds from tomatoes and chop. (seeding the tomatoes will remove a lot of liquid from the tomatoes, so DO NOT skip this step). Mix in the minced garlic, tuscan herb olive oil, and the traditional balsamic. Stir in the thinly sliced basil leaves, adding salt and pepper( tomatoes love salt so you may need more than you expect).
- Place Fresh Mozzerella on a bed of mixed greens, spoon bruschetta over top and add extra drzzle of the Tuscan Herb olive oil.
- The more traditional way of serving: In place of the fresh mozzerella and spring mix, serve the bruschetta on top of toasted slices of Italian bread.
Savory Pumpkin Hummus
- 2 T. Olive and Then Some Key Lime White Balsamic, or Olive and Then Some Sicilian Lemon White Balsamic
- 2 T. Tahini, or substitute with Olive and Then SomeSesame Oil
- 3 Cloves Garlic
- ¾ tsp. Salt
- 2-15 oz cans Garbanzo Beans
- 2 T. Olive and Then Some Olive Wood Smoked Olive Oilor Olive and Then Some Harissa Olive Oilor your choice of any Olive and Then Some ultra premium extra virgin olive oil
- 1-15 oz can Pumpkin puree
- 1 tsp Ground Cumin
- ½ tsp Cayenne Pepper or Chipotle Chili Pepper
- ¼ cup Toasted Pumpkin Seeds Kernels
- 1 pinch Paprika or Smoked Paprika
- Pulse balsamic, Tahini or Sesame Oil, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper and process until well blended.Transfer hummus to a container with lid and refrigerate at least 2 hours.
- Adjust seasoning and fold pumpkins seed kernels into the hummus. Garnish with paprika.
- Before serving, drizzle with Olive and Then Some Olive Wood Smoked, Hariisa, Chipotle, Blood Orange, Garlic or olive oil of your choice.
- Cooks Notes: you may need to add a small amount of water during the mixing in the food processor to get desired consistency.
- 2 pounds chicken wings
- 4 slices ginger
- 3 scallions, thinly sliced
- 2 tablespoons Olive and Then Some Garlic Olive Oil
- 1 tablespoon Olive and Then Some Chipotle Olive Oil
- ½ cup Olive and Then Some Tangerine Dark Balsamic
- ¼ cup honey
- ½ tablespoons light soy sauce
- 1 teaspoon Olive and Then Some Roasted Sesame Oil
- Rinse chicken wings and pat dry. In a large shallow bowl or zip lock bag add all the ingredients, reserving 1 tablespoon garlic olive oil and chipotle olive oil. Add the wings and toss to coat. Cover and marinate the wings in the refrigerator for at least 2 hours or up to 8 hours.
- Remove wings from marinade and pat dry. Heat a large (preferably non-stick) sauté pan (12"+) over medium heat. Add one tablespoon Chipotle olive oil and one tablespoon of garlic olive oil to the pan. Add the wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat as the glaze caramelizes. Cook until the wings are nicely browned, sticky, and cooked through. Garnish with additional sliced scallions before serving.
Roasted Cherry Tomato Bruschetta with Basil and Ricotta
- 1 loaf of good quality crusty Italian or French Bread
- 2 cups fresh, good quality ricotta cheese
- ½ cup Olive and Then Some Extra Virgin Olive Oil (EVOO) - Picual, Hojiblanca, or Koroneiki would go well here
- ¼ cup Olive and Then Some Tuscan Herb Olive Oil or Olive and Then SomeGarlic Olive Oil
- 3 cups super sweet cherry tomatoes
- 1 cup packed fresh basil leaves
- 3 large garlic cloves
- 1 cup good quality sun dried tomatoes in oil, drained well
- 2 teaspoons sea salt
- fresh cracked pepper to taste
- Preheat a grill, BBQ or oven to 425 F.
- In a medium bowl, whisk the ricotta with 1 teaspoon salt and set aside.
- Toss the cherry tomatoes with ¼ cup Olive and Then Some EVOO, a teaspoon of salt, and pepper to taste. Roast the cherry tomatoes in a cast iron skillet for 15 minutes until blistered and fragrant. Set aside to cool.
- Slice the bread into 1" thick slices, drizzle the slices with ¼ cup Olive and Then Some EVOO, and grill over high heat, on the BBQ or an indoor cast iron grill until golden, about 5 minutes per side. Using two of the garlic cloves, rub each side of the still warm grilled bread. Set aside.
- Sundried tomato and basil pesto
- In the bowl of a food processor or blender, add the sundried tomatoes, ½ cup basil, 1 garlic clove, ¼ cup Tuscan Herb Olive Oil and process to a paste consistency.
- For assembly
- Spread 1 tablespoon sundried tomato pesto over over one side of the each slice of grilled bread. Top by spreading 1 tablespoon of ricotta. Then place 2 or 3 cherry roasted cherry tomatoes over the ricotta layer, and then add a basil leaf between each tomato (if you're feeling fancy). Otherwise just sprinkle the bruschetta with torn basil leaves.
- Finish each bruschetta with additional sea salt, fresh ground pepper, and a drizzle of Olive and Then Some EVOO or Tuscan Herb olive oil.. Serve immediately!
Smoky Almonds Roasted with Olive Wood Smoked Olive Oil
- 3 cups (1 pound) whole raw almonds
- 2 tablespoons Olive and Then Some Olive Wood Smoked Olive Oil
- 1 teaspoon fine sea salt
- 1 teaspoon fresh or dried rosemary leaves, crushed
- Preheat oven to 350°F.
- In a medium bowl, toss together all ingredients until almonds are well coated. Spread the almonds in a single layer onto a large baking sheet. Roast for 10-15 minutes, stir, and continue roasting for another 10 minutes until fragrant and golden brown. Cool completely before serving.
Savory Cheddar-Mashed Potato "Latke" Waffles with Garlic Olive Oil
- 2 cups cold or room temperature mashed potatoes (preferably unseasoned)
- 1 cup bleached all purpose flour or ½ potato flour (starch)
- 1 cup grated sharp cheddar cheese
- 2 large scallions thinly sliced
- ⅓ cup Olive and Then Some garlic olive oil
- 1 large egg, beaten
- 1 teaspoon baking powder
- 2 teaspoons salt (less for pre-seasoned mashed potatoes)
- fresh ground pepper to taste
- Sour cream (optional for serving)
- Heat the waffle maker. Meanwhile add all the ingredients to a large bowl including ½ of the scallions, and whisk thoroughly.
- Grease the hot waffle iron well. Add ⅓ cup for each waffle. Cook until golden brown on the inside, about 5 minutes per waffle. Serve with a dollop of sour cream, additional scallions, and hot sauce, if desired.
Muhammara, or Turkish Roasted Red Pepper Spread
- 2 (7-to 8-ounces) jars roasted red peppers, rinsed and drained
- 1 cup coarse fresh bread crumbs (from a baguette)
- 1 cup walnuts (4 ounces), toasted
- 1 tablespoon red-wine vinegar
- ½ teaspoon cumin
- ¼ teaspoon sea salt, or to taste
- ¼ cup Olive and Then Some extra-virgin olive oil (picual, hojiblanca, arbequina)
- 2 tablespoons Olive and Then Some Harissa Olive Oil or Baklouti Olive Oil
- Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin and ¼ teaspoon salt in a food processor until almost smooth. With motor running, add oil in a slow stream, blending until incorporated.
- This spread is delicious with crudite, crackers, or toast.
- Spread can be made 3 days ahead and chilled. Bring to room temperature and drizzle with additional olive oil before serving.