Ingredients: 1/2 cup Olive Sprig Lemon Olive Oil 1/2 cup Olive Sprig Honey Ginger Balsamic 2 lbs asparagus, ends trimmed 2 cups pea shoots 1/2 lbs shredded Morel and Leek Jack Cheese (optional Feta or Goat) 1 cup pistachios, roughly chopped Sea salt and freshly cracked black pepper Directions: Whisk the Lemon Olive Oil and Honey Ginger Balsamic together, season with sea salt and fresh cracked pepper, and set aside. In a large bowl, add 1/4 cup + 2 TBSP of the whisked vinaigrette. Use a vegetable peeler to shave the asparagus into long ribbons. Leave the tips of the asparagus intact, if possible. Add the ribbons to the large bowl with the portioned amount of vinaigrette, toss, and let...
Ingredients: 2 1/4 Cups all-purpose flour 1/2 TSP baking soda 1/2 TSP baking powder 1/2 TSP kosher salt 1 1/4 Cups granulated sugar, plus extra for rolling 1/3 Cup Olive Sprig Lemon Olive Oil 2 Large eggs 1/2 TSP vanilla extract Directions: Preheat oven to 350ºF.In a bowl, sift together flour, baking soda, baking powder, and salt. Set aside.In a second large bowl, combine sugar and olive oil and mix with a spatula until itforms a grainy paste. Add eggs and vanilla and stir until smooth. Fold in dryingredients until just incorporated. You should have a fairly soft, oily dough.Fill a small dish with more granulated sugar. Scoop dough by the tablespoonful into balls and roll in sugar to coat....
Ingredients: 1/4 Cup fresh lemon juice 1/2 TSP hot pepper flakes 1/2 TSP cracked black pepper 1/2 TSP coarse salt (kosher or sea), or to taste 4 Strips of lemon zest 1/4 Cup coarsely chopped fresh parsley 1/4 Cup coarsely chopped fresh basil, cilantro, dill, oregano, or a mix of all four 1/2 Cup Lemon Olive Oil Directions: Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass, ceramic, stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley, and basil. Stir or whisk in the Lemon Olive Oil. The virtue of this marinade is its freshness. Use it within 1 to 2 hours of making. Stir again...
Ingredients: 6 (5oz) Salmon Filets Olive Sprig Lemon Olive Oil 1 TBSP White wine 1 TBSP Honey 1/3 Cup Black Mission Fig Aged Balsamic 4 TSP Dijon mustard Salt & Pepper to taste 1 TBSP Chopped fresh parsley Directions: Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray or coat lightly with The Olive Sprig Lemon Olive Oil. Lightly coat a small saucepan with The Olive Sprig Lemon Olive Oil. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer uncovered, for about 3 minutes, or until slightly thickened. Arrange salmon fillets on a foil-lined baking...
1 cup seedless grapes, red
1 cup seedless grapes, green
1/2 cup cherry or teardrop shaped tomatoes
1 cup fresh mozzarella balls (if large, cut into 1" cubes)
1 cup pitted good quality black olives
2 TBSP chopped mint (can substitute another fresh herb if not a fan of mint)
1 TSP fresh minced garlic
1 TSP grated lemon zest
4 TBSP Lemon Olive Oil
4 TBSP Traditional 18 Year Aged Balsamic
Salt & Pepper to taste
Toss all ingredients together except oil and vinegar. Whisk Lemon Olive Oil andTraditional Balsamic together, pour over the salad and toss well. Chill for 1 hourbefore serving to infuse flavors throughout. Can be eaten at room temperature.
makes 8 tapas-sized servings
Prep time: 10 mins. Cook time: 40 mins. Serves 4 Ingredients: 1 baguette sliced and divided into 4 servings 1 lb. boneless skinless chicken breast cut into strips 1/2 lb. Brie 1/3 cup Cascine Marchesa balsamic fig jam (optional) 1/2 cup arugula 2 TSP The Olive Sprig Lemon Olive Oil 3 TSP Black Mission Fig Aged Balsamic Salt & Pepper to taste Preheat the oven to 425 degrees F. Heat olive oil in a skillet. Add chicken andcook until golden brown, about 12 minutes per side. Add fig balsamic vinegar andcook until the balsamic thickens and coats the chicken, about 12 more minutes. Spread the fig jam (if using) on the baguette. Next, divide the brie among thesandwiches. Place in the...
Serves 4 - 5 people For the Salad: 7 cups arugula 1 1/2 cups cooked red quinoa 1/2 English cucumber chopped 1 cup shredded beets 1 cup shredded carrots 2 green onions chopped thin 3/4 cup toasted walnuts 1/3 cup crumbled feta or shaved parmesan cheese For the Dressing: 5 tablespoons The Olive Sprig Lemon Olive Oil 5 tablespoons Black Mission Fig Aged Balsamic salt & pepper to taste (optional) In a large bowl, toss arugula, quinoa, cucumber, beets, carrots, green onions,walnuts & feta together. In a small jar, mix oil and balsamic together with apinch of salt & pepper. Put the lid on the jar and shake a few times to emulsify the dressing. Drizzle dressing on top of...