Roasted Walnut Olive Oil

Fabulous rich, toasty flavored oil was just pressed in California! Lovely over roasted  vegetables or mixed into salad dressing. Pair with any of our balsamics for a delicious vinaigrette. Substitute for butter or shortening in cookies, pancakes or breads. One tablespoon will give you a full day’s supply of Omega 3’s!

Arugula and Green Bean Salad with Walnut Dressing

1 large shallot, chopped

¼ c. OLIVE MILL Roasted Walnut Oil
1 T. OLIVE MILL White Balsamic
1 lb. slender green beans, trimmed
4 oz. arugula (about 8 cups)
3 hard boiled eggs, peeled, coarsely chopped

Whisk first 3 ingredients together and season with salt and pepper. Cook beans in a large pot of water until crisp-tender Drain. Refresh under cold water. Drain well. Transfer to large bowl. Add arugula and half of eggs. Drizzle with dressing;toss to coat. Topwith remaining eggs.

Arugula Salad with Manchego, Apples and Caramelized Walnuts

½ c. OLIVE MILL Traditional Balsamic

½ c. OLIVE MILL Walnut Oil
3 T. OLIVE MILL Champagne Vinegar of White Balsamic
8 cups arugula
2 Red Delicious or Fuji apples, unpeeled, cored, thinly sliced
6 oz. Spanish Manchego cheese or sharp white cheddar cheese, shaved
1 ½ cups pitted dates, sliced
1 cup carmelized walnuts
4 large shallots, minced

Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to ¼ cup, about 4 minutes. Whisk oil and champagne vinegar in bowl. Season with salt and pepper. Toss arugula, apples, half of cheese, dates, walnuts and shallots in large bowl with enough vinaigrette to coat. Season salad with salt and pepper. Mound salad in center of each plate. Drizzle balsamic syrup around salads. Sprinkle remaining cheese atop salads. Makes 6-8 servings.

Banana Bread

¾ cup OLIVE MILL walnut oil

2 eggs
1 c. flour
½ c. sugar
1 t. baking soda
½ t. salt
1 c. whole wheat flour
3 large ripe bananas, mashed
1 t. vanilla
½ c. shelled walnuts, coarsely chopped (optional)

Preheat oven to 350. Grease pan. Cream oil and sugar. Add eggs, one at a time beating well. Add flour, baking soda and salt together. Stir in flour. Fold in bananas, vanilla and walnuts. Pour into prepared pan. Bake 50-60 minutes or until cake tester comes clean. Cool in pan 10 minutes.

Berry Oatmeal Muffins

¾ cup oatmeal

¼ c. wheat germ
1 ½ c. flour
½ c. sugar
½ cup chopped walnuts
1 T. baking powder

½ t. salt
¾ c. milk 1 egg
½ cup OLIVE MILL Walnut Oil
1 cup blueberries
1/3 cup quick cooking oats
¼ c. brown sugar

1 t. cinnamon

Preheat oven to 400. Grease 12 muffin cups. In a large bowl, mix first 10 ingredients. Fold in blueberries. Scoop batter into muffin cups. Mix oats, sugar and cinnamon in a bowl and sprinkle over batter. Bake 20 minutes until done.

Cashew Butter

2 T. honey

1/3 c. OLIVE MILL walnut oil
10 oz. (2 cups) roasted cashews
½ t. salt

Place the honey in a microwave safe container and heat in the microwave for 15 seconds. Remove and add oil to the container. Place the nuts and salt in a bowl of a food processor and pulse for 5 seconds. Then while the processor is running, slowly drizzle in the honey and oil. Process until an emulsion is formed and the mixture is smooth; this will take approximately 45 seconds to 1 minute. If the mixture is too thick and doesn't spread easily, add a little more oil.

Escarole Walnut/Apple Salad

1 medium head of escarole

(green leaf lettuce)
1 Fuji apple, sliced
1 T. OLIVE MILL Roasted Walnut Oil
2 t. sugar
2 t. OLIVE MILL white balsamic vinegar
Ground pepper
½ c. walnuts (toasted 10-12 minutes at
350 degrees)
4 oz. Roquefort cheese

Mix and toss well.

Grilled Chicken with Nectarines

4 chicken breasts

4 nectarines
1 c. coarsely chopped, toasted pecans
4 to 8 oz. goat cheese
Lettuce
DRESSING:
4 tbsp. OLIVE MILL walnut oil
4 tbsp. OLIVE MILL olive oil
Salt and pepper to taste

Grill chicken breasts and slice. Place bed of lettuce on four plates. Arrange chicken on lettuce with slices of nectarines. Crumble cheese over chicken and fruit, sprinkle with pecans. Mix dressing and drizzle over other ingredients.

Harvest Salad with Walnut Oil Vinaigrette

Dressing: 

In a medium bowl combine 3 T. OLIVE MILL White Balsamic, 1 finely chopped shallot. Let stand 15 minutes. Whisk in 1 T. mustard, 1 T honey, 1/8 salt and pepper. Slowly add ¼ cup OLIVE MILL Walnut oil, whisk until thickened. Cover and chill while making salad.

Salad: 
6 cups torn mixed salad greens
2 tomatoes, sliced or cut into wedges
1 small red onion, thinly sliced
½ cup sliced celery
½ cup sliced cucumber
1/3 cup chopped walnuts, toasted
1/3 cup dried cranberries
8 oz. cooked chicken, cut into bite size strips

In a large salad bowl combine all ingredients adding chicken last. Shake chilled vinaigrette and pour over salad.

Pear Walnut Oil Salad

½ head red lettuce

½ head green lettuce
3 large pears (red Bartlett), sliced thin
Blue cheese, crumbled
Pecans, chopped
Dressing: 1 large pear
¼ c. rice vinegar
¼ c. OLIVE MILL walnut oil
1 T. sugar
1 t. salt
½ t. pepper
¼ c. red onion

Blend dressing until creamy. Serve over lettuce, sliced pears. Blue cheese and pecans.

Warm Walnut Vinaigrette Salad

1 ¾ c. lightly toasted walnuts

1 c. apple cider
¼ c. OLIVE MILL White Balsamic Vinegar
1 c. clover honey
1 t. dry mustard
½ c. OLIVE MILL Walnut Oil
½ c. OLIVE MILL Extra Virgin Olive Oil
16 c. loosely packed fresh spinach, torn, washed and dried
4 Granny Smith apples, cored, sliced into thin wedges
1 c. crumbled blue cheese

Combine 1 ½ c. walnuts and apple cider in blender and puree. Pour mixture into large bowl. With a wire whisk, blend in the white Balsamic vinegar, honey and dry mustard. Combine oils and add to mixture, whisking until well combined. Making about 4 ½ cups of dressing. Heat vinaigrette slowly over low heat in a saucepan. Arrange salad plates with spinach, apples and blue cheese. Ladle about 2 ounces warm vinaigrette over the salad and garnish with remaining walnuts.