Basil Olive Oil

This oil is AMAZING! BOLD basil flavor! This distinctive basil oil is made from extra  virgin olive oil with the sweet basil flavor. It is perfect for grilling and sautéing. Toss it with pasta and salads with balsamic vinegar. Drizzle it on tomatoes, steamed vegetables, fall soups and soft cheeses.

Feta Cheese with Basil Salad

1 pint cherry tomatoes, halved

1 bunch fresh basil leaves, sliced
1 bunch green onions, sliced
1 avocado, peeled and diced
1 6 oz. package crumbled feta cheese
½ cup kalamata olives, pitted and chopped
1 red bell pepper, seeded and diced
Garlic salt to taste
1 T OLIVE MILL Traditional Balsamic

2 T OILVE MILL Basil Olive Oil

Place the walnuts in a small skillet over medium heat. Cook, stirring constantly, until golden brown. In a bowl, gently mix the walnuts, tomatoes, basil, green onions, avocado, feta cheese, olives and pepper. Season with garlic salt and drizzle with balsamic vinegar and basil oil. Allow to sit about 15 minutes and toss again just before serving.

Garlic Basil Shrimp

6 oz. fettuccini

2 T. OLIVE MILL (basil) olive oil
1 ¼ frozen shrimp
3 cloves garlic
1/8 t. red pepper flakes
¾ cup dry white wine
1 ½ grape tomatoes, halves

¼ cup finely chopped basil

Cook pasta according to package, drain and keep warm. Meanwhile, heat oil in skillet over medium high heat until hot. Add shrimp, cook 4 minutes, turning once, or until coked through. Transfer shrimp to bowl (serve oil in skillet) Add garlic and pepper flakes to oil. Cook about 30 seconds. Add the wine and cook 1-2 minutes, stirring occasionally. Stir in the tomatoes and basil. Season with salt and pepper. Return shrimp to pan and heat through. Serve with fettuccini.

Baked Goat Cheese

2 logs (4 oz each) soft goat cheese, cut into total of 8 (1-inch) slices

1 can (14.5 oz) diced tomatoes, drained
1/4 cup coarsely chopped pitted kalamata olives
1 teaspoon chopped fresh thyme leaves
1/4 teaspoon crushed red pepper
1 tablespoon OLIVE MILL basil olive oil

24 (1/2-inch-thick) slices baguette, toasted

Sprinkle tomatoes, olives, thyme leaves and red pepper over cheese. Drizzle with olive oil. Bake 15-20 minutes. Serve with baguette.

Heat oven to 350°F. In ungreased 1-quart shallow ovenproof gratin dish place cheese in single layer. 

Grilled Shrimp with Polenta

Pesto: 1 bunch basil, stemmed

3 cloves garlic
1 ½ T. toasted pine nuts
1 ½ t. salt
1 cup grated Parmesan cheese
1 cup OLIVE MILL olive oil
20 large shrimp, peeled and deveined
Polenta: 2 cups cold water
2 cups milk
1 cup polenta
1/3 c. unsalted butter
½ c. granted parmesan cheese
Salt and pepper
1 T. OLIVE MILL Balsamic Vinegar
1 T. OLIVE MILL Basil olive oil
4 t. grated parmesan cheese

1 T. miced fresh chives

To make polenta - In a large heavy saucepan, stir the water, milk and cornmeal together. Cook over low heat until thick, stirring constantly, about 25-30 minutes. Stir in the butter and cheese. Season to taste with salt and pepper. Grill the shrimp over medium coals for 2-3 minutes per side. Divide the polenta among 4 large flat-rimmed soup dishes. Place shrimp on top and sprinkle with balsamic vinegar and basil oil. Sprinkle with parmesan cheese and chives.

To make pesto - in a food processor, puree the basil leaves, garlic, pine nuts, salt and cheese until smooth. With the motor running, add oil in a slow, steady stream. Pour into a medium bowl, add the shrimp and marinate at room temperature for 30 minutes. 

Linguine with Red Pepper Sauce

1 t. Basil olive oil

1 ½ cups chopped sweet red peppers
1 garlic clove, crushed
2 T. fresh basil
2 T. Traditional Balsamic
Salt and pepper

6 oz. linguine, uncooked

Coat skillet with basil oil. Place over medium heat. Add sweet red pepper and garlic, cook uncovered 30 minutes stirring occasionally. Set aside, and cool slightly. Place pepper mixture blender or food processor; add basil and next three ingredients. Cover and process until smooth. Cook pasta according to directions. To serve, top pasta with pepper sauce. Garnish with fresh basil sprigs.

Prosciutto-wrapped Shrimp with Garlic Dipping Sauce

9-10 thin slices prosciutto

18 fresh basil leaves
18 extra large raw shrimp, cleaned
18 bamboo skewers, soaked in water for 30 minutes
Sauce: 1/3 c. OLIVE MILL Red wine vinegar
2 T. Dijon mustard
1 T. chopped garlic

1 c. OLIVE MILL basil or regular olive oil

Cut prosciutto in halves lengthwise to make 2 long strips. Place 1 basil leaf at short end of 1 strip of prosciutto. Roll shrimp up in meat and thread sharp end of skewer through shrimp to secure the roll. Broil or grill shrimp until opaque, turning frequently about 5 minutes. Serve with sauce. For sauce: In a blender combine vinegar, mustard and garlic. Gradually add oil until well blended.

Spinach Basil Pasta Salad

16 oz. bow tie pasta

6 oz. spinach leaves
2 cups fresh basil leaves
½ cup Basil olive oil
3 garlic cloves
4 oz. prosciutto, diced
Salt and pepper
¾ cup grated parmesan cheese

½ cup toasted pine nuts

Fill a large pot with salted water and bring to a boil. Once the water is boiling, stir in the pasta and return to boil. Cook the pasta until cooked. Rinse with cold water to cool. Drain and set aside. Toss the spinach and basil together in bowl. Heat the oil over medium heat and stir in garlic and prosciutto, cook 2 minutes. Remove from heat and add to the bowl with the spinach and basil mixture; toss to combine. Pour in the pasta and retoss. Season with salt and pepper. Sprinkle with cheese and pine nuts to serve.