Garlic Olive Oil

This olive oil is unfiltered and naturally settled. One word says it all… GARLIC!!! Great on steaks, pizza or potatoes. Braised chicken with this oil will knock your socks off!

Perfect for garlic bread, drizzled over potatoes or any vegetables, pizza, salads and steaks.

Broccoli & Cauliflower Gratin with Cheddar Cheese

4 cups broccoli florets

4 cups cauliflower florets
¼ c. OLIVE MILL garlic olive oil
1/8 t. crushed red pepper
½ lb. sharp Cheddar cheese, coarsely shredded
¼ c. pitted green or black olives, coarsely chopped
1 cup coarse plain dry bread crumbs

Salt and pepper

Preheat oven to 400 degrees. Butter a 2" deep 2 quart baking dish. Bring a large saucepan of salted water to a boil, add the broccoli and cauliflower and cook until crisp-tender, 3 minutes. Drain thoroughly. In a large skillet, heat 2 T. of the oil over moderate heat. Add red pepper. Turn off the heat and add broccoli and cauliflower and toss. Add half the cheese and the olives to vegetables. Transfer to the baking dish and sprinkle with remaining cheese. In a small bowl, toss the crumbs with the remaining oil, season with salt and pepper. Sprinkle the crumbs over the cheese. Bake about 12 minutes until cheese is bubbly.

Bruschetta

8 - ½" thick slices French or Italian bread

¼ c. OLIVE MILL Garlic Olive Oil
2 medium ripe tomatoes, thinly sliced

½ t. pepper

Toast bread until lightly browned on both sides under a broiler. Rub top of bread with garlic oil. Top with tomato slices and pepper. Broil close to flame for 1 minute and serve at once. Can be serve on a platter with slices of mozzarella cheese and green Italian olives.

Ed's Pizza Crust

2 c. flour

4 T. OLIVE MILL garlic olive oil
7/8 c. hot water
1 t. yeast
1 t. salt

2 T. sugar

Combine above ingredients together in a bowl. Let above sit in bowl while prepping your ingredients for toppings, about 15 minutes. Spread crust out on pizza stone and continue with favorite sauce and toppings. Bake pizza at 450 degrees on lower rack about 18-20 minutes.

Garlic Chicken Bites

2 boneless chicken breasts, cut into bite sized strips

¼ c. OLIVE MILL Garlic Olive Oil
½ t. black pepper
½ c. bread crumbs

¼ t. cayenne pepper

Marinade chicken strips in garlic olive oil and pepper for 30 minutes. Drain off excess marinade. Preheat oven to 475. Mix bread crumbs with cayenne. Dip both sides of chicken strips in mixture. Arrange strips in one layer on a baking sheet. Bake for 15 minutes, turn and bake 5 more minutes. Serve warm and dip in honey mustard sauce.

Grilled Eggplant Tomato and Goat Cheese Salad

1 sliced eggplant, ¼" sliced

2 large sliced tomatoes
¼ c. OLIVE MILL garlic olive oil
½ t. salt
½ c. goat cheese
OLIVE MILL red wine vinegar

Sprinkle salt on eggplant slices and let sit for 30 minutes. Rinse slices and pat dry. Brush the eggplant and the tomato slices with garlic oil. Grill tomato slices 2 min. per side and eggplant 5 min. per side. Arrange vegetables on plate alternating between two. Sprinkle with goat cheese and drizzle red wine vinegar over top.

Pasta with Garlic and Lemon

6 T. Garlic olive oil

2 T. fresh lemon juice, divided
Salt
½ t. dried hot red pepper flakes
1 lb. linguine, fettuccine or spaghetti

4 t. grated parmesan cheese

Bring 4 quarts water to a boil for pasta. Meanwhile heat oil in a large skillet over medium-low heat. Stir in half the juice, 1 t. salt and red pepper flakes. Cook for 30 seconds to 1 minute. Remove from heat and cover to keep warm. When the water comes to a boil, add salt to taste. When the water comes to a boil, add salt to taste and add the pasta. Cook until al dente, then drain. Add the pasta to the skillet. Divide among individual serving bowl and top with remaining lemon juice and parmesan. Serve immediately.

Perfect Prawns

14 big king prawns (raw)

1 T. OLIVE MILL Garlic olive oil
1 large garlic clove

½ t. salt

Shell raw prawns. Heat olive oil in a non stick frypan, add crushed garlic clove and salt, while still cool to allow everything to be mixed without cooking. Heat oil and add the prawns; stir constantly for 3-4 minutes. Serve with simple salad.

Portabellos with Goat Cheese and Roasted Garlic

4 medium portobello mushrooms

1/2 cup plain goat cheese, softened
2 tablespoons butter, softened
2 tablespoons freshly minced herbs (parsley, basil, thyme)
4 roasted garlic cloves

OLIVE MILL garlic oil

Prepare garlic by slicing through top part of garlic bulb to expose garlic, drizzle with olive oil and wrap loosely in foil. Bake 30 minutes at 350°F. Let cool. Mix butter, goat cheese, garlic (when cool), the olive oil drippings, salt, pepper, and herbs. Clean mushrooms by wiping with damp paper towel. Remove stems and discard. Rub mushrooms lightly with olive oil. Grill on medium heat on a gas or charcoal grill. Alternatively, they can be baked at 350°F for 20 minutes or so, turning once. Spread goat cheese mixture on grilled mushrooms. Leave on the grill for another 5 minutes with the flame off and lid down so that the mixture will melt a bit more. Serve! 

Potato and Mushroom Gratin

1 ½ lbs. baking potatoes, thinly sliced

1 ½ cups milk
3 T. white wine
Salt and pepper
2 T. butter
2 T. garlic olive oil

8 oz. cremini mushrooms, finely sliced to make 4 cups

Preheat oven to 425. Butter a dish. Bring the potatoes, milk, wine salt and pepper to a boil in large pan, stirring occasionally; leave at a simmer while you get on with the mushrooms. Melt the butter and oil in a skillet over medium-high heat. Add in mushroom and cook, stirring occasionally, until softened, about 3 minutes. Pour the mushrooms and juices into the pan of potatoes, stir to mix. Transfer to baking dish; bake for 45 minutes or until hot and crispy on top.

Red Beef Marinade

3-4 lb. chuck roast

1 bottle red wine
Juice from 4 lemons
¼ c. fresh oregano
¾ c. OLIV EMILL garlic olive oil
¼ c. fresh parsley
¼ c. fresh rosemary

Salt and pepper to taste

Marinate meat overnight in container. Remove meat from marinade. Grill to preference basting with reserved marinade.

Sauteed Spinach

4 slices bacon, diced

¼ c. OLIVE MILL Garlic Olive Oil
2 bunches fresh spinach, washed and dried

Salt and pepper

In a large sauté pan, slowly cook bacon until crisp. Remove bacon and drain on paper towel. Pour off fat from the pan and add garlic oil, heat over medium high heat. Add spinach and sauté quickly until wilted and dry. Season with salt and pepper and serve.

Warm Green Bean and Potato Salad

1 lb. red new potatoes

Salt and pepper
2 T. OLIVE MILL Garlic Olive Oil
4 slices bacon, cut crosswise into ½" pieces
½ lb. green beans, trimmed and cut into 1 ½" lengths

1-2 T. fresh lemon juice

In a large saucepan, cover potatoes with 2" salt water. Bring to a simmer and cook until tender. Drain. In a large skillet, heat oil, add potatoes and season with salt and pepper. Cook mashing potatoes slightly, until golden brown in spots, about 5 minutes. Transfer to dish and keep warm. Add bacon to skillet. Cook until brown. Add green beans and cook until beans are tender-crisp. Add to potatoes along with lemon juice to taste.