4 ears of corn
1/4 cup of heavy cream
3 cup of chicken stock
salt and pepper to taste
Creme Fraiche to garnish
Chive to Garnish
Drizzle of Jalapeno or Lemon Olive Oil
Directions: Microwave corn ears 4 minutes for each corn with husk on. Slice off bottoms and pull from other end husk and silk while hot using a towel. Slice kernels off corn.
Add corn, chicken stock and cream to blender. Blend to pureed. Season to taste.
Chill to serve. Can be made 2 days in advance. Garnish with chive and creme fraiche.
Perfect for brunch or dessert this moist cake is versatile and can be made with whatever fruit you are loving in season. I have a wonderful harvest of plums on my plum tree and absolutely love baking with them in this upside-down cake.
10 plums, pits removed small dice
3/4 cup of brown sugar
3 Tablespoons of We Olive Blood Orange Olive Oil
For Cake- 1 ½ cup sugar
2 cups flour
1t each baking soda and baking powder
1 t kosher salt
1 ¼ cup We Olive Blood Orange Olive Oil
1 cup milk
zest of 1 lemon
Preheat oven to 375* Line a 9×13 cake pan with parchment. Spray with oil. Lay plums onto bottom of pan. Combine brown sugar and olive oil and pour over plums. Combine dry ingredients in a bowl. Combine wet ingredients in a separate bowl and whisk together. Whisk wet ingredients into dry. Add zest and pour over plums. Bake for 1 hour until golden brown. Flip onto serving platter let cool and serve.
I love this menu from my Mediterranean Cooking Class, it packs a ton of flavor, celebrates summer produce and can be made in under 20 minutes. What more could anyone ask for?
Herb Crusted Chicken
4 chicken breasts
Salt & pepper to taste
2 teaspoons each Ground Oregano & Paprika
3 Tablespoons We Olive Arbequina Olive Oil
Directions: In parchment paper sprinkle chicken with salt & pepper and season generously with seasoning on each side. Fold parchment paper over chicken and beat with rolling pin to flatten. In a large saute pan on medium high heat drizzle olive oil into pan. Wait for 1 minute to heat oil. Saute for 3-4 minutes on each side until chicken reaches 160*and is crispy.
4 Spring Onions, tips removed finely minced
1 bunch of dill, stems removed finely minced
Assorted colors of bell pepper, small dice
6oz of halved or strips sun-dried tomatoes not in oil
3 Tablespoons of We Olive Extra Virgin Olive oil, Plus more for drizzling
1 cup of couscous
Juice and zest of lemon
6oz of crubled feta
Salt & Pepper to Taste
Directions: In a heat proof bowl add couscous with 2 cups of bowling water, sun dried tomatoes, 1 teaspoon of salt, 3 tablespoons of olive oil and stir. Cover and let sit for 5 minutes.
Add vegetables, herbs, lemon juice and zest. Taste for seasoning to add salt and pepper. Another drizzle of olive oil and sprinkle with feta cheese.
1 small english cucumber
1 cup of plain yogurt
2 teaspoons of salt
Juice from one lemon
1/2 bunch of mint
Directions: Using a box grater grate the cucumber. Sprinkle 2 teaspoons of salt over cucumber, then squeeze and salty water and remove.
Add cucumber to a bowl with yogurt, lemon juice and a pinch of pepper, finely chop and add the top leafy half of the mint, then mix together
. Taste for seasoning.
8oz of feta block,into large chunks
1 lb of assorted tomatoes, quartered if large , slice into eigths
Baguette Torn apart into bite size pieces
1/2 cup of pitted kalamata olives
1/2 cup of Tuscan Olive Oil
Salt & Pepper to taste
Aged Balsamic for Drizzling
Fresh Basil for Garnish
Preheat oven to 350*
In a roasting pan add tomatoes, kalamata, feta, bread and toss with olive oil and salt and pepper.
Roast for 30 minutes until feta is golden and tomatoes are tender.
Once cooled scoop with juices on top of spinach. Drizzle with aged balsamic and olive oil to finish.
This make ahead meal is perfect for summer entertaining. Escabeche is a traditional Spanish dish were the fish is marinated after its cooked. Even better made the day before.
1/4 cup We Olive Lemon olive oil
2 lb of cod in 4 inchx 1 inch pieces
1 red onion, thinly sliced
2 cloves garlic, thinly sliced
1 cup We Olive white peach balsamic vinegar
1/4 cup of Picual Olive Oil
1/4 cup dried sliced apricots
1/4 cup tablespoons sliced green olives
2 tablespoons almonds
1/4 cup thinly sliced fresh flat-leaf parsley
1/4 cup thinly sliced fresh basil
2 heads butter lettuce
Salt and Pepper to taste
In a oven safe glass roasting pan lay cod in one layer on pan. Drizzle with Lemon olive oil and sprinkle with salt and pepper.
Roast in oven at 375* for 15 minutes until cooked through. Add remaining olive oil in a large pot. Add onion and garlic, cook stirring, for 1 minute. Add peach balsamic vinegar, dried apricots, olives, and almonds. Bring to a simmer and immediate remove from heat; season with salt and pepper. Pour hot marinade over warm fish. Let cool. Cover with plastic wrap and transfer to refrigerator; let marinate up to 2 hours or overnight. Bring mixture to room temperature and add parsley and basil. Serve fish over butter lettuce using the liquid as the vinaigrette.
Olive Oil Crust
2/3 cup of Extra Virgin Olive Oil
1/3 cup of water
2 cups of All Purpose Flour
1 Teaspoon of salt
1lb of Strawberries, Thinly Sliced
1/4 cup of sugar
2 teaspoons of corn starch
Peach White Balsamic
Directions: Preheat oven to 350 Whisk 2/3 cup of Olive oil and 1/3 cup of water with fork for 2-3 minutes until emulsified. You will know it is ready when Olive Oil and water have become one and created a cloudy appearance. Add salt and flour continue mixing with fork. Spread on floured cutting board to finish combining by hand. Roll out with floured rolling pin to desired shape. Roll roughly into a round circle. Toss the filling ingredients omitting the balsamic.
Mix ingredients for filling excluding the Balsamic. Lay strawberries on top of gallette leaving 2 inch clear from edge. Drizzle Lightly white balsamic on strawberries. Fold over edges and place on parchment paper on baking sheet. Bake for 40 minutes until golden and flaky.