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Black Mission Fig Balsamic Salmon
4 Salmon portions TT Salt and pepper ½ cup Olive Destination Black Mission Fig Balsamic Vinegar 1 T Olive Destination Koroneiki Extra Virgin Olive Oil Season salmon with salt and pepper, both sides Heat pan with oils add salmon cook half way Flip salmon add vinegar cook until salmon reaches 145 and serve
Pesto Pasta
Use your favorite Olive Destination Shell or Penne Pasta After cooking and draining, fold in Pesto (from our recipe on this site) in a saute pan over low heat Serve immediately
Pesto
Ingredients ½ cup fresh basil leaves 5 Tbsp Olive Destination Fused Lemon Extra Virgin Olive Oil 2 Tbsp Parmesan cheese 1 clove garlic 2 Tbsp toasted walnuts ¼ tsp salt ¼ tsp pepper Procedure Heat oven to 350°. Toast nuts on sheet pan in oven until they start to brown -about 6 minutes Put basil, parmesan, nuts in food processor and blend. Add oil and blend to texture, but not to fine paste. Add salt and pepper to taste. For a variation: Add 1 Cup of sun-dried tomatoes to the above Pesto recipe.
Pesto Chicken
Cover 6 chicken breasts with the Pesto Recipe on this site lay in baking dish. Sprinkle with feta cheese and cherry tomatoes. Option: Cover bottom of baking dish with some Olive Destination Gremolata Extra Virgin Olive Oil Bake @ 350° for 30 minutes, or internal temperature of 165° Oven Temperature: 360°F
Marinated Olives
Marinated Olives (Leo's new favorite!) 1 jar Olive Destination Kalamata Olives (Or sub with your favorite Olive Destination Olives) ¾ C Olive Destination Organic Tuscan Herb Extra Virgin Olive Oil 1-2T OD spice blend of your choice (Our Basik's brand "Original Blend" recommended) 1. Heat Organic Tuscan Herb EVOO in large sauté pan over low heat. When oil is warm, add olives and spices to the pan. 2. Cook for 3-4 minutes, until olives are heated through and the spices begin to give off aroma. Serve immediately, or for better flavor, let them sit overnight in the fridge. Reheat before...
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