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Columela Extra Virgin Olive Oil Classic - 17 oz
Columela Extra Virgin Olive Oil Classic - 17 oz
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  Earthy Delights Organic Black Truffle Oil - 250ml
Earthy Delights Organic Black Truffle Oil - 250ml
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  Earthy Delights Organic White Truffle Oil - 250 ml
Earthy Delights Organic White Truffle Oil - 250 ml
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Casina Rossa Extra Virgin Olive Oil pressed w/ Sicilian Lemon 500 ml
Casina Rossa Extra Virgin Olive Oil pressed w/ Sicilian Lemon 500 ml
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  Sabatino Tartufata Black Truffle Sauce - 14 oz
Sabatino Tartufata Black Truffle Sauce - 14 oz
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  Distillerie du Perigord Elixir of Morels - 6.8 oz
Distillerie du Perigord Elixir of Morels - 6.8 oz
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Warm Shrimp with Yuzu-Avocado Oil Vinaigrette
Vinaigrette: In a non-reactive bowl, whisk together 1/2 cup avocado oil, the yuzu juice, basil, half of the minced garlic and a pinch of sea salt. Cover tightly and set aside. The Shrimp: In a large non-stick skillet, heat 2 tbsp avocado oil until very hot. Add the shrimp, remaining garlic and a generous pinch each of sea salt and pepper. Saute quickly, stirring constantly to prevent burning ...
Oil & Vinegar 101: What is a Vinaigrette?
What is a vinaigrette? In its simplest, most basic form, a vinaigrette is made of 2 or 3 ingredients - vinegar and oil, of course, and maybe salt and pepper. But you can create an almost infinite variety of vinaigrettes by following a few basic principles and adding or changing the ingredients. Who knows when the first vinaigrette was made? Almost certainly, it was many thousands of years ago. ...
Olive Oil Tasting 101
Olive Oil Tasting 101 Olive oil does not have just one flavor. As with wine, each region and even each producer makes an olive oil with a particular character and appeal, resulting from the climate, soil, variety of olive, processing method, and, some might argue, even the personality of the producer. The character of an olive oil will also vary according to the other ingredients with which it's ...
Mint-infused Olive Oil
Whisk or process all ingredients together until sugar dissolves.
Risotto with Truffle Oil
 Heat the stock, but don't boil it. In a separate pan, heat the olive oil and add the shallots, garlic, and celery. Sauté for about three minutes, or until the vegetables have softened. Add the rice and season with salt and pepper. Turn the heat up and continue cooking the rice until it starts to look slightly translucent. Add the wine and continue stirring. Once the wine h ...
Grilled Game Hens with Oregano, Lemon, Black Pepper & Truffle Oil
Whisk together the olive oil, truffle oil, lemon juice, oregano and a generous amount of cracked pepper. Save out about 1/2 cup of marinade and put aside. Slip the halved hens into a large ziploc bag and pour in the marinade. Force as much air as possible from the bag and seal tightly. Marinate from 2 hours to overnight. Soak a handful of apple wood chips in water or white wine for at l ...
Crispy "Smashed" Potatoes with Truffle Oil
 Put the potatoes in a large saucepan and cover with water. Add 2 tsp salt to the water. Bring to a boil over high heat, reduce to a simmer, and cook the potatoes until they are very tender but not overcooked, about 15 to 20 minutes. Place a double layer of clean dishtowels on your countertop or cutting board. Remove the potatoes from the water, and let them drain briefly on the dishtowe ...
Roasted Baby White Asparagus with Lemon Olive Oil
Preheat the oven to 500°.Place the asparagus on a large baking sheet and drizzle with 2 Tbsp olive oil, making sure the spears are well-coated. Sprinkle with lavender salt.Roast for 4 minutes, or until barely tender. Remove to serving dish and drizzle with additional lemon olive oil to taste. Serve while piping hot. Lavender Salt ½ cup Fleur de Sel Sea Salt 1 tsp dried lavender Dir ...
Fresh Anchovies with Limas, Mint & Chili Oil
Rinse and drain rain the beans and place them in a one gallon saucepan with about 8 cups of water. Bring the beans to a boil, then lower the heat and simmer until they are tender, but slightly firm to the bite. Drain the beans and cool.Place beans in a mixing bowl and add the onion, mint, and 4 tablespoons of the olive oil. Season with salt and pepper, toss to coat thoroughly, and set aside.  ...
Orzo Salad with Apricots, Pistachios & Ginger Oil
Bring a medium-sized pot of salted water to a vigorous boil. Add the orzo and cook for about 10 minutes, or until tender but not mushy.Drain immediately and rinse with cold water. Place the orzo in a bowl and combine with fresh apricots, fresh and ground coriander, scallions, and almonds.Toss with about 4 tablespoons of the ginger oil, until the orzo is just moist.Season with salt and peppe ...
Pasta with Black Truffles, Olive Oil and Basil
Cook the pasta according to package instructions. Drain well.Toss the pasta with the 1/2 cup of olive oil, half of the basil, and salt and pepper to taste.Mound the pasta in the center of two dinner plates. Sprinkle with freshly grated Parmesan.Shave the truffle over each serving of pasta, then garnish with the remaining basil.
Truffle Oil, Lemon and Ricotta Sauce
Place a large sauté pan over medium heat and melt the butter.Add the lemon zest and then the cooked pasta.Sprinkle with the ricotta, parsley, and salt and pepper, then mix thoroughly. Place the pasta in individual serving bowls and drizzle with the truffle oil. 
Melfor Vinegar and Avocado Oil Vinaigrette
 In a small mixing bowl, whisk together the vinegar, mustard, sugar, pepper and sea salt. Slowly pour in the avocado oil in a thin stream while whisking vigorously. Continue whisking until vinaigrette has emulsified. Drizzle over greens and toss. 
Pasta with Mushrooms and Hazelnut Oil
Cook the pasta according to package instructions.    Make the mushroom topping:Heat the unsalted butter in a large skillet. Add the mushrooms and sauté briefly. Add a splash of water, cover, and simmer for about 5 minutes, or until tender. Uncover and evaporate any remaining liquid. Add the garlic and sauté until aromatic. Remove the mushrooms from the heat an ...
Bread with Chocolate, Olive Oil & Black Garlic
 Peel the black garlic and slice thinly. Pre-heat the broiler of the oven. Put the bread on a baking sheet and put it into the oven, flipping to toast it until just golden brown on both sides. Watch it carefully to make sure it doesn’t get too dark – it only takes a few seconds per side. Sprinkle the grated chocolate over the toast in an even layer while it’s stil ...
Olive Oil Dipping Sauce
Combine all ingredients and let it sit, unrefrigerated, overnight. Use your imagination. Feel free to experiment with other herbs, spices and seasonings, like sage, rosemary, sea salt, crushed chile pepper, balsamic vinegar, lemon zest, olive or sun-dried tomato tapenade.
Chicken Salad with Almonds and Mango
Place the chicken into a large, deep skillet. Add lukewarm water to cover and 1 tablespoon of salt. Bring to a boil over high heat. Reduce heat and simmer for approximately 15 minutes.Remove the pan from the heat and set aside for about 20 minutes.Drain the chicken and permit it to cool. Shred the tender meat, discarding skin, bones, fat and gristle. Place the shredded meat in a large mixing bow ...
French Fries, Done Right
 Wash the potatoes under cool running water until they’re free from any dirt. Using a standard potato peeler, remove any blemishs or eyes, but otherwise leave the skin intact. Using a sharp knife, slice the potatoes into slabs about 1/3-inch thick, then stack and slice again so you end up with long, 1/3-inch thick sticks. Fill a large bowl with cold water and add the potatoes, keep ...
Green Almonds with Smoky Chipotle Salt
 Mix the sugar, salt, and chipotle powder in a small bowl. Pour the olive oil into a separate small shallow bowl. Dip each green almond first into the olive oil, then in the salt mixture.  Pop into your mouth, crunch and enjoy! Variations: Try Earthy Delights Avocado Oil or Lemon-infused Extra Virgin Olive Oil in place of the Extra Virgin Olive Oil.  
Shishito Pepper Tempura
 Tempura Batter  7 Tbsp plain flour1 Tbsp cornstarch1 cup rice flour, divided1 teaspoon baking powder1/2 teaspoon salt1 egg yolk2/3 cup ice cold water4 cups cooking oil for deep frying Heat the oil in a deep, heavy-bottomed pan to about 350 degrees F. If you don’t have a thermometer, you can test the heat of the oil by flicking a drop of the batter into the hot oil. If it sizz ...
Grilled Panzanella (Tuscan Bread and Tomato Salad)
 Preheat the grill to high. Toss the green onions with 2 tablespoons of the olive oil and sprinkle with a little salt and pepper. Grill the onions, turning from time to time, until lightly charred, about 4 minutes. Remove to a plate and allow to cool, then chop coarsely. Toss the tomatoes with 2 tablespoons of the olive oil. Sprinkle with salt and pepper and grill briefly over high ...
Grilled Wild Mushroom Salad with Black Walnut Vinaigrette
Whisk together the olive oil, vinegar, shallots, thyme, salt, and pepper.Thread the mushrooms on skewers and arrange on a baking sheet. Brush with the olive oil mixture and grill over moderately hot coals on both sides until tender and golden brown.Remove the mushrooms from the skewers and quarter or slice thickly.Toss the greens, mushrooms, and vinaigrette and arrange on plates with sliced fre ...
Spaghetti alla Spolentina
Cook the pasta according to instructions.While it is cooking, brown the garlic in olive oil until it just starts to turn golden in color. Remove immediately from heat and discard the garlic. Add the olive oil, chopped parsley, salt and pepper, and the black truffle oil to the spaghetti. Mix thoroughly and serve immediately.
Basic Vinaigrette
 Whisk vinegar, mustard, sugar, salt and pepper together in a non-reactive bowl. Slowly pour in the oil, whisking continually until completely incorporated. Taste and add more vinegar or salt & pepper, if desired. Variations: Experiment with a variety of vinegars (sherry vinegar, red wine vinegar, rice vinegar etc) or other sour, acidic liquids, like lemon, lime, yuzu or other citru ...
Fava and Wild Mushroom Crostini
 Prepare an ice water bath. Fill a large bowl with cold water and ice cubes and set aside. Bring a large pot of water to a boil. Add the shelled favas and boil until the inner bean is bright green and tender, but still firm, about 2 minutes. Quickly drain the favas and immediately plunge them into the ice water bath until cool. Peel away the outer skin and discard; place the beans in a ...
Triple Wild Mushroom Pizza
Heat the olive oil in a large, non-reactive pot over medium heat. When the oil is hot, add the garlic and cook, stirring, for one minute. Add the basil, oregano and black pepper and cook for 30 seconds, then add the tomatoes and reconstituted mushrooms. Bring to a brisk simmer and reduce the heat to medium low. Cook, stirring frequently, for about 15 minutes. Taste and add a little sugar t ...
Penne with Roasted Tomato and Garlic
Heat the oven to 300 degrees F. Line a cookie sheet with aluminum foil, then brush it with about 1 tablespoon of the olive oil.Arrange the Roma tomato halves in a single layer on the cookie sheet, cut sides up. Brush the tomatoes with about 4 teaspoons of the oil. Sprinkle with the salt, sugar, and pepper. Cut 1/2 inch off of the top of the garlic bulb and drizzle it with about 2 teaspoons ...
Mushroom and Pea Quinoa Risotto
Using a large skillet, heat the olive oil over moderate heat until hot, and sauté the mushrooms. Continue cooking and stirring until they are golden brown, for approximately two or three minutes. Reduce the heat slightly and add garlic. Stir continuously until the garlic is lightly browned, then stir in the parsley and season with salt and pepper. Remove from heat and set aside.   ...
Potato Galette with Truffle Butter & Smoky Paprika
Preheat oven to 450 degrees. Melt the butter in a small pan or in the microwave. Add the truffle oil and stir together to blend. Brush a layer of butter in the bottom of a 10-inch ovenproof baking dish or heavy pan. Slice the potatoes thinly (about 1/8 inch thick) on a mandolin or with a knife. Resist the urge to rinse or soak the potatoes in water – it’s the potato starch that ...
Spicy Korean Gochujang Chicken Stew
 If the potatoes are large, cut into them into bite-size chunks and place in a bowl of cold water. If they’re small, just skip this step. Cut up the chicken, including skin and bones, into pieces. Pour the rice wine over the chicken and salt & pepper generously. Stir to coat thoroughly and set aside for 10 minutes. Heat 2 Tbsp of the grapeseed oil in a large non-stick sk ...

Earthy Delights

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Okemos MI 48864

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fax 517.253.7366

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