Blog – Page 16 – Olive Destination

& Pasta Dishes, Barnea, Black, Category_Recipes>Meat, Kalamata Olives, Pasta, Pasta Puttenesca, Seafood, Squid Ink, White Wine - August 10, 2014

Pasta Puttenesca

Ingredients: 2 lb Olive Destination Black Calamari Pasta 6 fl oz Olive Destination Barnea (any robust varietal would work) Extra Virgin Olive Oil 4 cup Cherry Tomatoes 3 cup Kalamata Olives 10 oz Olive Destination Pesto .5 liter Latue Blanco Wine 1 tsp Olive Destination Real Salt kosher sea salt Procedure: Cook Pasta for 11 minutes, then drain and rinse. Moisten with oil and mix well. Saute garlic, tomatoes, olives and pesto in a saute pan. Deglaze with white wine, simmer for 2 minutes. Recipe by Chef John Noel Gilbertson, CEC, True Harvest Culinary

Tuscan Herb Olive Oil Rubbed Roasted Italian Beef and Italian Beef Sandwiches

For this exceedingly simple yet extremely delicious application, I asked my butcher (husband) to recommend the ideal cut of beef to make Chicago style Italian beef sandwiches. He brought me two "lifter" cuts off the chuck. Don't worry if you can't find "lifters" though, just use a chuck roast and you're all good. 5-6 pound chuck roast 12 cloves garlic sliced in half or Olive Destination Black Garlic Paste 1 teaspoon dried oregano 1 teaspoons dried red pepper flakes sea salt and fresh ground pepper to taste 1/4 cup Olive Destination Tuscan Herb Olive Oil 2 cups beef stock or...

Cherry, Almond and Fused Lemon Oil Biscotti

3 1/4 cups all purpose flour 1/2 cup Lemon Agrumato Olive Oil 3 large eggs, beaten 1 cup granulated sugar 1 teaspoon almond extract 1 cup blanched slivered almonds 1 cup dried cherries 1 tablespoon baking powder 1/2 teaspoon salt Preheat the oven to 350 F. Line two baking sheets with parchment paper. In a large bowl whisk together the olive oil, eggs, sugar, and almond extract. In another bowl, whisk together the flour, baking powder, cherries, almonds, and salt. Add the dry ingredients in to the wet ingredients and knead until no spots of dry flour remain. (The dough...

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Category_News - June 17, 2014

Class Schedule for 2014

Grab a neighbor, friend or possibly even a spouse and sign up for one of our upcoming fall classes for some good fun, great food and some wonderful ideas for creating easy, healthy meals in your own kitchen. One of our chefs will prepare and sample some wonderful dishes and each will be accompanied by one of our special wines. The class schedule for the second half of 2014 includes Tuesday, Wednesday and Thursday classes and is now available here and on our website. We'll have a Tuesday class on Sep 9th, Wednesday classes on Aug 20th, Oct 8th and...

Pumpkin Chocolate Chip Olive Oil Cookies

Start by Mixing together: 2 eggs 1/2 c Olive Destination Hojiblanca Extra Virgin Olive Oil and 1/2 c Olive Destination Butternut Squash Seed Oil 2 c Canned Pumpkin (15 oz can) 2 c Sugar Add to above mixture: 4 c Flour 3 tsp Baking Powder 2 tsp Cinnamon 1 tsp Salt 2 tsp Baking Soda 2 tsp Vanilla or 2 tsp of Olive Destination Vanilla Balsamic Vinegar 2 tsp milk 12 oz Milk Chocolate Chips (1 1/2 c) Mix Well. Spread a few drops of one of the above oils onto cookie sheets. Bake 10-12 minutes at 350 degrees.

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Extra Virgin Olive Oil

Vinegars

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Pasta Puttenesca

Tuscan Herb Olive Oil Rubbed Roasted Italian Beef and Italian Beef Sandwiches

Cherry, Almond and Fused Lemon Oil Biscotti

Class Schedule for 2014

Pumpkin Chocolate Chip Olive Oil Cookies

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