Sun Dried Tomato Olive Oil

Roasty, toasty sundried tomato flavor! Try it on pasta, pizza or your salads. Pairs well with our White Balsamic.

Apple Brie Quesadillas

2 medium onions, sliced                                              

¼ cup OLIVE MILL Red Apple Balsamic       
1 T. OLIVE MILL Sundried Tomato Oil
1/8 t. sugar                                                       
4 flour tortillas
1/8 t. dried thyme                                            
2 medium tart apples, sliced
1/8 t. dried rosemary, crushed                         
8 oz. Brie, rind removed and quartered



In a skillet over medium heat, cook the onions, vinegar, sugar, thyme and rosemary in oil for 10 minutes or until onions are golden.  Spoon the mixture over half of each tortilla; top with apples and cheese.  Fold over.  Cook on a griddle over medium heat for 2-3 minutes on each side or until cheese is melted.

Chicken Milano

3 T. Sun-Dried Tomato oil, divided

2 cloves garlic
½ cup sun dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 lb. chicken breasts
Salt and pepper
3 T. chopped fresh basil
8 oz. fettuccini

In a large saucepan over low heat, add 1 T. oil and garlic, cook for 30 seconds.  Add the tomatoes and ¾ cup of broth, bringing to a boil.  Reduce heat, simmer about 10 minutes.  Add the cream and return to a boil.  Simmer until thick.  Sprinkle the chicken with salt and pepper.  In a large skillet, sauté both sides until chicken is cooked, about 4 minutes per side.  Transfer to plate to keep warm.  In same skillet bring ¼ cup broth to a boil; stirring then add to cream sauce, stir in basil.  Meanwhile bring a large pot of water to a boil.  Add fettuccine and cook 8-10 minutes.  Drain and transfer to a bowl and toss with 4 T. of sauce.  Cut each chicken breast into slices.  Reheat the sauce if needed.  Transfer the pasta to serving plates, top with chicken and coat with sauce; serve.

Shrimp, Broccoli and Sun-Dried Tomatoes Scampi with Angel Hair

½ lb large shrimp – peeled and deveined

2 cups fresh broccoli florets
6 oz. sun dried tomatoes
½ t. garlic
½ cup Sun-Dried tomato oil
8 oz. angel hair pasta

Boil broccoli in a pot of water, adding pasta about 2-3 minutes later until done, drain and turn into large bowl.  Meanwhile, in a large sauté pan, heat the oil, tomatoes and garlic about 1 minute.  Add shrimp, cook about 5-8 minutes.  Spoon shrimp mixture over pasta and serve.

Sun-Dried Tomato Cedar Plank Salmon

Large untreated cedar plank(s)

1lb salmon fillet, with skin
2 cups chopped oil-packed sun-dried tomatoes
2 bunches fresh parsley, finely chopped
3/4 cup OLIVE MILL Sun-Dried Tomato Oil

Soak planks in water several hours.  Preheat grill for high heat. Brush planks with oil.  Brush oil and sprinkle parsley and tomatoes over salmon.  Preheat planks about 5 minutes, then place salmon on planks.  Cover and cook for 15-10 minutes until done.

Sun-Dried Tapenade

1/4 cup sun-dried tomatoes, drained

6 oz. crumbled feta cheese
1/3 cup OLIVE MILL sundried tomato oil       
2 T. dried basil
3 T. finely chopped red pepper                       
1 t. pepper
5 cloves garlic, finely chopped                        
2 T. OLIVE MILL Traditional Balsamic

Finely chop tomatoes and place in a large bowl.  Stir in the oil, pepper, garlic, feta, basil, pepper and balsamic and mix well.  Cover and chill for at least 4 hours before serving.