California Ascalana Olive Oil

This oil is the product of the first cold pressing and is unfiltered from the Ascalana varietal. The flavor is bold with hints of herbs and pepper. 

Baked Chicken with Onions, Garlic & Rosemary

Preheat oven to 400 degrees. Rinse and pat dry:

3 ½ - 4 ½ lbs chicken parts
Season liberally with salt and black pepper
Toss together:
3 medium onions, cut into rings
6-12 cloves garlic, thinly sliced
4 T. OLIVE MILL extra virgin olive oil
4 t. minced fresh rosemary

Spread half of the onion mixture in a shallow baking dish or roasting pan just large enough to hold the chicken pieces in a single layer. Arrange the chicken pieces skin side up on top, then cover with the remaining onion mixture. Drizzle the olive oil over the chicken. Bake the chicken until the dark meat pieces run clear with a for 45-55 minutes.

Balsamic Poached Chicken

1 lb. new potatoes, halved or quartered

3 T. OLIVE MILL extra virgin olive oil
1 t. salt
¼ t. black pepper
1 lb. asparagus, trimmed
1 14.5 oz. can chicken broth
1 cup OLIVE MILL Traditional Balsamic
1 ½ lb. boneless skinless chicken breasts

Heat oven to 400. Place the potatoes in a roasting pan. Add the oil, salt and pepper and toss. Roast for 30 minutes, shaking the pan once. Add the asparagus to the pan and toss. Roast until asparagus is tender, 12-15 min. Meanwhile in a saucepan, bring the broth and balsamic to a boil. Add the chicken and if necessary enough water to cover it. Simmer for 1 minute. Cover, remove from heat and set aside until cooked through, about 15 minutes. Transfer the chicken to a cutting board. Return the liquid to medium-high heat and simmer until reduced to 1/3 cup, about 10 minutes. Slice the chicken. Divide the ingredients among individual plates. Drizzle with the balsamic mixture.

Bob's Easy Chicken Vesuvio

3 medium/large Idaho Potatoes

1 whole chicken - 4-5 lbs.
½ c. dry white wine
5-6 cloves garlic
2-3 T. oregano
¼ C. OLIVE MILL extra virgin olive oil
Salt to taste
½ c. chicken stock

Cut backbone out of chicken, flatten out so that chicken lays flat in baking pan. Drizzle olive oil in pan to coat, lay chicken in pan. Preheat oven to 375, scrub potatoes clean and slice into ½ slices with skin on. Place in pan with chicken. Cover chicken and potatoes with garlic and herbs, sprinkle with olive oil. Place in oven for approx 1- 1 1/2 hrs. Remove chicken and potatoes to platter when done. Deglaze pan with wine and stock and reduce by one third. Pour over chicken and potatoes. Enjoy!

Broccoli with Dijon Sauce

2 cups frozen broccoli florets

½ cup water
2 t. Dijon mustard
1 t. olive oil
1 t. red wine vinegar
Salt and pepper to taste

Simmer broccoli covered in water 3-4 minutes until crisp tender. Remove from heat and drain. While broccoli is cooking, stir together mustard, oil and vinegar. Stir in mustard sauce. Season to taste with salt and pepper.

California Citrus Olive Oil Cake

(Chicago Tribune)

3 eggs
1 ½ c. sugar
1 ½ t. each grated orange and lemon zest
¼ c. OLIVE MILL extra virgin olive oil
¼ c. milk
1 ½ c. flour
2 ½ t. baking powder
1 t. salt
1 T. powdered sugar
Fresh strawberries, raspberries, blueberries (optional)

Preheat oven to 350. Beat eggs & sugar in large bowl and mix until thick 3-4 minutes. Add zests, olive oil, and milk, beat until smooth Add flour, b. powder and salt and mix. Pour batter in oiled bundt pan. Bake about 40 minutes. Cool 10 minutes and turn on plate to cool. Dust with powdered sugar. Serve with berries.

Greek Salad- 8 servings

2 T. oregano

2 T. fresh lemon juice
2 T. OLIVE MILL white balsamic vinegar
½ c. OLIVE MILL extra virgin olive oil
¼ c. crumbled feta cheese
1 head romaine lettuce, chopped
1 med. Cucumber, peeled, seeded and sliced
½ cup Kalamata olives, sliced
1 cup cherry tomatoes, cut in half
½ medium red onion, cut into rings

Blend oregano, lemon juice, vinegar and oil in a small bowl. Gently stir in cheese. Refrigerate 15 minutes or longer. Meanwhile, wash, dry and tear lettuce into bite-sized pieces. Place lettuce and vegetables in a large bowl. Just before serving, stir dressing and pour over salad. Toss to coat. Garnish with onion slices and extra feta cheese if desired.

Grilled Blue Cheese Pears

¼ cup hot pepper sauce

1 T. olive oil
4 pears, halved lengthwise and cored
¼ cup crumbled blue cheese
1 t. butter

Preheat grill to medium and oil the grate. Whisk the hot sauce and olive oil together in a separate bowl. Brush the flesh side of each pear half evenly with the mixture; place on grill with the skin side on the grill. Stir the blue cheese and butter together in a small bowl, scoop even amounts of the cheese mixture into the cavity of each pear half. Grill the pears on grill until soft 10-15 minutes.

Herbed Italian Rib Roast

1 4-5 lb. bone in rib roast

2 lbs. potatoes, peeled and quartered
1 lb. parsnips, quartered
1 lb. carrots, quartered
2 large onions, cut into wedges
½ cup olive oil
2 T. dried rosemary
2 T. dried oregano
1 t. salt
¼ t. pepper

Place roast in a large shallow roasting pan. Bake uncovered at 350 for 45 minutes. In a large bowl, combine the potatoes, parsnips, carrots and onions. Drizzle with oil; toss to coat. Spoon vegetables around roast; sprinkle with rosemary, oregano, salt and pepper. Bake 60-75 minutes longer, stirring vegetables occasionally. Let stand for 10 minutes before slicing.

Honey-Roasted Parsnips

2 ½ lbs. parsnips, peeled, halved lengthwise, and cut into 2" lengths on the diagonal

2 T. OLIVE MILL olive oil
Coarse salt and ground pepper
1 T. honey

Preheat oven to 450. Divide parsnips and oil between two rimmed baking sheets, and toss. Season with salt and pepper. Roast until parsnips are tender and starting to brown, 35-40 minutes, tossing halfway through. Transfer to a serving bowl, drizzle with honey and stir to coat.

Marinated Mozzarella

1 lb. Fresh mozzarella cheese

1 T parsley, chopped
2 T. fresh basil, chopped
½ c. OLIVE MILL olive oil
2 t. lemon juice

Cut the mozzarella into 1" cubes. Place in a bowl. Add the parsley, basil, oil and lemon juice and toss to coat. Let sit at room temperature for 3-4 hours before serving.

Olive Oil Muffins - Giada De Laurentiis

1 ¾ c. flour 

2 t. baking powder
½ t. salt 
1 cup sugar
4 large eggs 
2 t. orange and lemon zest (each)
2 T. OLIVE MILL Traditional or Tuscany Balsamic 
2 T. whole milk
¾ cup OLIVE MILL Organic Arbequina
2/3 cup sliced almonds, toasted

Preheat oven to 350. Place paper liners in a 12 cup muffin tin. Blend together the flour, baking powder and salt in medium bowl. Mix in sugar, eggs and zest in a separate bowl. Beat in the vinegar and milk. Gradually beat in the oil. Add the flour mixture and stir until blended. Crush the almonds with your hands as you add them to the batter and stir until mixed. Fill the muffin tin almost to the top of the paper liners. Bake until golden on top, about 20-25 minutes. Cool 10 minutes and remove to platter to cool Sift powdered sugar over the muffins and serve.

Oven Fries

3 large baking potatoes

¼ cup kosher salt
3 T. OLIVE MILL olive oil, or more to taste
Extra kosher salt (for sprinkling)

Set the oven for 400 degrees. Cut the potatoes lengthwise into ¼" slices. Cut across the slices to make thin matchsticks. Fill a large bowl with ice-cold water and stir in the salt. Soak the potatoes, rinse and pat dry. Brush 2 rimmed baking sheets with olive oil. Spread the potatoes on the sheets and sprinkle with olive oil. With your hands, toss them so they're covered with oil. Sprinkle lightly with salt. Bake the potatoes for 10 minutes. With a spatula, flip them over. Continue baking for 30-40 minutes, turning often, or until the potatoes are crisp and golden.

Penne Gorgonzola with Chicken

16 oz. penne pasta

1 lb. boneless chicken, cut into ½" pieces
2 T. OLIVE MILL olive oil
1 large garlic close, minced
¼ cup white wine
1 cup heavy cream
¼ cup chicken broth
2 cups crumbled Gorgonzola cheese
6-8 fresh sage leaves, thinly sliced
Salt and pepper to taste
Granted Parmesan Reggiano cheese
Fresh parsley

Cook pasta according to directions. Meanwhile in large skillet over medium heat, brown chicken in oil. Add garlic, cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Add cream and broth, cook until sauce is slightly thickened. Stir in gorgonzola, sage, salt and pepper. Drain pasta, toss with sauce. Sprinkle with parmesan cheese and parsley.

Rigatoni with Vodka Sauce

Rigatoni -cooked aldente

2 cloves garlic, finely chopped
2 c. diced tomatoes
1 T. mascarpone cheese
Red pepper flakes
OLIVE MILL olive oil (to taste)
Vodka - shot for flaming
Coarsely chopped basil

Heat oil in heavy skillet, sauté garlic 2 minutes. Add pepper flakes and garlic, flame with vodka. Add tomatoes and cook down, add oil and reduce. Add mascarpone & melt down. Just before serving add basil. Add rigatoni, toss and serve.

Rustic Chicken Soup

(American Heart Association)

1 t. OLIVE MILL extra virgin olive oil
¾ c. chopped onion
1 medium carrot, cut into matchstick size pieces (about ¾ cup)
½ medium rib of celery, thinly sliced
1 medium garlic clove, minced
8 oz. boneless skinless chicken breasts, cut into ¼" cubes
1 14.5 oz. can fat-free chicken broth
2 T. uncooked quick cooking brown rice
1/8 t. crushed red pepper flakes
3-4 T. chopped fresh basil leaves
¼ t. salt
¼ c. shredded fat free mozzarella cheese
2 t. shredded Parmesan cheese

Add the oil to a large heated saucepan. Cook the onion, carrot, celery and garlic for 4 minutes. Stir in the chicken. Cook for 15 seconds, stirring constantly. Add the broth, rice and pepper. Increase the heat to high and bring to a boil. Reduce the heat and simmer covered for 10 minutes. Remove from heat. Stir in the basil and salt. Ladle into soup bowls. Sprinkle with cheeses.

Taste of Fall Salad

2/3 cup pecan halves

¼ cup OLIVE MILL Balsamic Vinegar
Dash cayenne pepper and cinnamon
3 T. sugar, divided
5 oz. spring mix salad greens
¼ cup OLIVE MILL olive oil
1 t. Dijon mustard
1/8 t. salt
1 medium pear, thinly sliced
¼ cup shredded Parmesan cheese

In large skillet, cook pecans, 2 T vinegar, cayenne and cinnamon over medium heat until toasted. Sprinkle with 1 T. sugar. Cook 2-4 minutes. Spread on foil to cool. Place salad greens in a large bowl. Combine the oil, mustard, salt and remaining vinegar and sugar, drizzle over greens and toss to coat. Arrange the greens, pear slices and pecans on salad plates. Sprinkle with cheese.

Tattooed Potatoes with Rosemary

½ c. OLIVE MILL extra virgin olive oil

1 t. salt
1.2 t. pepper
6 small fresh rosemary sprigs
3 russet potatoes, unpeeled, cut in half lengthwise

Preheat oven to 400 degrees. Pour the olive oil into a medium sized glass baking dish and add the salt and pepper. Stir to combine. Press a rosemary sprig on the cut side of each potato half and place cut side down in the oil. Bake until the potatoes are nicely browned, 40-45 minutes. While the potatoes are cooking, using a spatula, gently move them every now and then to keep them from sticking. When they are ready, remove them from the pan, turning them flat side up and carefully leaving the pressed herb in place. Arrange on a platter and serve immediately.

Tuscan Onion Soup with Shaved Parmesan

3 lbs. white onions

4 medium leeks
4 oz. pancetta
¼ cup olive oil
6 c. chicken stock
3-4 T. balsamic vinegar
¾ cup fruity red wine
Salt and pepper
6 slices country style bread
2 garlic cloves
3 oz. parmesan cheese
2 T. fresh parsley, chopped

Peel the onions and cut in half lengthwise. Thinly slice crosswise. Trim the leeks and cut in half lengthwise. Slice crosswise in ¼" slices. Place the leeks in cold water and rise to remove dirt. Drain. Reserve the onions and leeks. Unroll the pancetta and dice into ¼" pieces. Heat the oil in a large soup pot. Add pancetta and cook about 5 minutes. Add the onions and leeks. Saute for 20 minutes stirring occasionally. Add the stock and simmer 30 minutes. Stir the vinegar, wine, salt and pepper into soup. Cook until thoroughly heated. Toast the bread slices and rub with peeled garlic clove halves. Spoon the soup into bowls and float bread on top. Shave cheese on each serving.