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Black Truffle Tapenade - 6.3oz
Black Truffle Tapenade - 6.3oz
Add Black Truffle Tapenade - 6.3oz to Cart
  Fresh Organic Trumpet Royale Mushrooms - 3 lb
Fresh Organic Trumpet Royale Mushrooms - 3 lb
Add Fresh Organic Trumpet Royale Mushrooms - 3 lb to Cart

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.
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 ...
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.
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.
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.  
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 ...
Warm Chanterelle and Blue Cheese Salad
 Thinly slice the red onion and place into a large bowl. Sprinkle with sea salt and add 1 Tbsp sherry vinegar and enough cold water to cover. Using your fingers, squeeze the onion slices gently several times (this process will remove much of the onion "bite"). Drain well and set aside. Brush any soil off the chanterelle mushrooms (quickly rinse if necessary) and slice into ...
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 ...
Saffron Risotto with Salt & Pepper Shrimp
Place the seafood, or chicken stock in a saucepan and bring to a simmer. In a large saucepan over medium heat, heat the olive oil. Sauté the onion and garlic until soft but not colored.Increase the temperature to high and add the wine. Reduce the wine until the pan is nearly dry.Lower the heat, add the rice and Casina Rossa Saffron & Salt, and stir until the rice is coated with oil, fo ...
Wild Mushroom, Blue Cheese and Onion Flatbread
Heat the butter and 1 tablespoon of olive oil in a medium-sized sauté pan. When the butter has melted, add the onions and sugar. Cook slowly until the onions are soft and caramelized. Heat 2 tablespoons of olive oil over high heat in a large sauté pan, then add the mushrooms. Sauté until the mushrooms turn golden brown and have cooked down.Season with salt and pepper to tas ...
Saffron Risotto with Grilled Shrimp
Place the shrimp stock in a saucepan and bring to a simmer.  In a large saucepan over medium heat, heat the olive oil. Sauté the onion and garlic until soft but not colored. Increase the temperature to high and add the wine. Reduce the wine until dry.Reduce the heat, add the rice and saffron, and stir until the rice is coated with oil, for about 2 minutes.Add 1 cup of the shrimp stock ...
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.
Spanish Style Red Snapper
 Preheat the oven to 450 degrees F. Grind the cumin and coriander in a spice grinder until they are a fine powder.Mix the cumin, coriander, paprika, orange zest and lemon zest together and place it on a large plate.  Using a sharp knife, score the snapper on each side. Season with salt and pepper and dredge 1 side in the spice mixture. Place a large ovenproof sauté pan over high ...
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 ...
Garlicky Bread Soup
Heat the olive oil in a large saucepan over medium heat. When the oil becomes hot, add the onions, garlic, bay leaf, and crushed red pepper. Season with salt.  Sauté until caramelized, about 8-9 minutes.  Stir in the chicken stock and bring the mixture to a boil. Reduce to a simmer and continue simmering gently for about 40 minutes. Increase the heat and whisk in the bread and ...
Vesuvio Potatoes
Preheat the oven to 400 degrees. Peel the potatoes and cut them lengthwise into quarters.   Use a large roasting pan to heat the olive oil over medium heat. Add the garlic and the potatoes, sautéing until they turn a beautiful golden brown. Discard the garlic after the potatoes are browned.Pour off about half of the oil and season the sautéed potatoes with salt, pepper ...
Edie's Tossed Greens
Toss the lettuce, radish, avocado, basil, and pine nuts together.Separate the rings in the red onion, and toss them with the salad.Drizzle the greens with the olive oil and vinegar, then sprinkle with the Parmesan, the salt and the pepper.Toss to combine well.
Velvety Chestnut Soup With Wild Mushrooms
 Here’s a new technique for removing fresh chestnuts from their shells.(If using preserved or frozen peeled chestnuts, skip to the next step.)Cut each chestnut in half lengthwise. Place 10 chestnut halves cut side down on a paper towel and place into the microwave. Cook for 1 minute. Microwave settings can vary, so you may need to experiment a little to find the best setting and cooking ...
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.   ...
Panko-Fried Oysters with Bottarga Sea Salt
Drain oysters and set aside. Beat the eggs with the black pepper and cayenne and whisk in water. Put the panko in a shallow bowl.Dip oysters, one at a time, into the egg mixture, then turn them in the Panko. Let rest for 5 minutes before frying. Heat the olive oil in a large non-stick sauté pan over medium high. Fry about 2 minutes per side, until golden brown. Sprinkle each oyster ...
Grilled T-Bone Steaks, Italian-Style
 Light the grill. Trim excess fat from the steaks. Rub both sides of each steak with garlic, first rubbing the cut side of a garlic clove against the bone to roughly grate it, then spreading it over the meat.  Pour the crema di balsamico over both sides of the steaks, making sure it is spread evenly. Drizzle the olive oil over the top, turning to coat both sides. Set the steaks aside a ...
Smoky Roasted Potatoes With Herb Butter
 Slice the potatoes into quarters. Bring a large pot of salted water to a boil. Add the potatoes and reduce the heat to a simmer and cook for 10 minutes. Drain the potatoes thoroughly and allow to cool. The parboiled potatoes should be completely dry before roasting. Preheat the oven to 400 degrees. Toss the potatoes with the smoked olive oil and spread them in a single layer on a baki ...
Roasted Cauliflower and Chanterelle Mushrooms
 Preheat oven to 450. Clean the chanterelle mushrooms by brushing away dirt & debris. Pull or slice into 1/4 inch thick pieces. Place all ingredients, except parsley, in a large bowl and toss together well. Put the cauliflower/mushroom mixture into an olive oil coated baking dish large enough to accommodate everything without crowding. Bake, uncovered, stirring every 10 ...
Spanish Stew
 Remove the meat from the pork chop bones and dice into 1-inch cubes. Mix the flour, chile powder, cumin and salt together. Toss the meat in the seasoned flour, coating thoroughly. Preheat a saucepan over high heat, then add the olive oil, meat, bones, and brown for about 10 minutes, stirring. Drain some of the oil, leaving about ¼ cup in the pan. Add the garlic clo ...
Salmon, Potato and Sea Bean Tart
 Pre-heat the oven to 350 degrees. Bring a pan of unsalted water to boil and blanch the sea beans for 1 minute, then drain and plunge into cold water. Drain well. Toss the green onions, potatoes, salmon and sea beans together with 1 Tbsp olive oil, then season with salt and pepper (careful with the salt  - sea beans are naturally VERY salty). Brush the bottom of an 8x8 inch baking pan wit ...
Smoked Salmon and Fennel Pizza
 Prepare the pizza dough according to recipe. Allow to rise, punch down and set aside.  Preheat the oven to 450 degrees. In a food processor or blender, process the 1/4 cup olive oil with the fresh basil leaves until a thick puree is formed. Set aside.  Generously grease a 14 inch pizza pan with olive oil. Stretch or roll the dough into a circle and place into the pan. Finish ...
Breakfast Bruschetta
Toast the bread while preparing the eggs. Combine the eggs, water, pepper sauce, and sea salt in a bowl. Whisk until smooth. Use a large non-stick omelet pan to melt the butter. Add the eggs and stir gently with a spatula until they're gently scrambled but still moist. Spread the soft goat cheese equally over the toast slices. Add the eggs on top of the goat cheese. Cut each slice in h ...

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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