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Con’ Olio Oils & Vinegars |
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10000 Research Blvd. Suite 130 Austin, TX |
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512.342.2344 |
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Creamy Goat Cheese Pesto · 2 cups packed fresh basil leaves · ½ cup Con’ Olio Garlic Extra Virgin Olive Oil · ½ cup freshly grated Parmesan Cheese · 8 oz. fresh Chevre goat cheese · ½ Teaspoon Salt
Put the goat cheese, basil, garlic olive oil, grated Parmesan and salt in a food processor or blender and process to a smooth paste. Use immediately as a dip, spread or served over hot pasta.
Makes 3 ½ cups
Chipotle Grill Marinade · ½ cup Con’ Olio Chipotle Extra Virgin Olive Oil · ¼ cup fresh squeezed lime juice · 1 Tablespoon minced garlic · 2 Teaspoon salt · 1 Teaspoon pepper
Mix all ingredients well and place in a zip lock bag or plastic container with up to two pounds of your favorite type of meat, poultry or vegetables. Refrigerate and marinate for 1 - 2hours. Grill and enjoy!
Teriyaki Grill Marinade · ½ cup Con’ Olio 18 Yr Traditional Balsamic Vinegar · ½ cup soy sauce · ½ cup Con’ Olio Garlic Extra Virgin Olive Oil · 2 Tablespoons fresh grated ginger
Mix all ingredients well and place in a zip lock bag or plastic container with up to three pounds of your favorite type of meat, poultry or vegetables. Refrigerate and marinate for 1 - 2 hours. Grill and enjoy!
White Truffle Roasted Potatoes · 4-6 large Yukon gold potatoes · 2 Tablespoons Con’ Olio White Truffle Oil · 2 Tablespoons Con’ Olio Traditional Balsamic vinegar · 2 Tablespoon fresh snipped chive · 2 Teaspoons Con’ Olio Sea Salt · 1 Teaspoon fresh ground Con’ Olio peppercorns Directions Pre-heat the oven to 400 degrees. Wash and quarter the potatoes and place on a parchment lined baking sheet. Begin a thin drizzle of White Truffle oil and then the Balsamic vinegar over the potatoes and season with sea salt and pepper. Put in oven on center shelf and bake for 45 minutes. Remove from oven, sprinkle with fresh chive and serve.
Black Truffle Popcorn · 3-quart sauce pan with lid. · 1/3 cup high quality popcorn kernels. · 2 Tablespoons vegetable oil · 1 Tablespoon Con’ Olio Black Truffle oil · Sea salt to taste Pour vegetable oil in the pan and rotate to cover bottom. Place pan on stove and let heat for a minute or so over medium high heat. Put three popcorn kernels in the pan. When one or two of them pop, cover the bottom of the pan with popcorn. Place the top on the pan ajar. The popcorn should start popping in a minute or so. Continuously shake the pan across the burner until popping reaches a crescendo. Pour truffle oil in to a large bowl and swirl to distribute evenly. Immediately add the hot popcorn to the bowl and toss gently to coat popcorn with truffle oil. Add salt to taste.
Tabatha’s Summer Salad Dressing · 3/4 cup Con’ Olio Garlic EVOO · 1/4 cup Con’ Olio Golden Pineapple White Balsamic Vinegar · Add salt and pepper to taste Whisk in a glass bowl and drizzle over your favorite green salad or pasta!
Orange Cranberry Oatmeal Cookies Copyright 2009 Debbie King, MS RD LD Makes about 2½ dozen cookies Ingredients: · 1 stick butter or margarine · ¼ cup Blood Orange infused Olive Oil · ½ cup evaporated cane juice (or white sugar) · ½ cup sucanat (or brown sugar) · 1 ½ teaspoons vanilla extract · 2 eggs or egg substitute equivalent · ½ teaspoon salt · 1 teaspoon baking powder · ¾ cup all-purpose flour · ¾ cup whole wheat pastry flour · 2 cups oats (not instant) · ¾ cup dried cranberries
Directions: Pre-heat oven to 350 degrees In a medium mixing bowl cream together with electric mixer butter, oil, sugar, and vanilla. Then add eggs one at a time until well blended. Then add all-purpose flour, salt, and baking powder, mix on low speed until just incorporated. Repeat with whole wheat pastry flour. When flour is incorporated add oats and cranberries mixing on low speed until well distributed. Scoop by the Tablespoon on to a baking sheet covered with cooking spray. Bake for 8-10 minutes, cookies will be lightly brown on top when done. Remove from heat and place on cooling racks. Store in a tightly sealed container or zip-type storage bags. These also freeze well. Alternatives: Add 1 cup white chocolate chips, or ½ cup chopped pecans.
Maple Orange Granola Copyright 2009 Debbie King, MS RD LD In a small bowl measure: · 2 Tablespoons light flavored olive oil · 2 Tablespoons orange-infused olive oil · 1/3 cup Dark Maple Syrup · 1 Tablespoon pure vanilla extract · ½ teaspoon salt Whisk together and set aside.
In a large bowl measure: · 4 cups old fashioned oats · ¼ cup turbinado sugar (could use brown sugar) · ½ cup unsweetened coconut · ½ cup ground flax seed, or wheat germ · ½ pecans or walnuts, chopped Toss together, then add liquids and continue tossing until the dry ingredients are coated with the liquid.
Spread on a large baking sheet with a rim. Place in the oven at 225 degrees for 1½ -2 hours. Stir every 20-30 minutes so it toast evenly. Remove from heat, let cool and store in an airtight container at room temperature for up to 2 weeks. It will keep in the freezer for 2-3 months. Great served with dried cranberries and milk or alternate dairy beverage.
Peach White Balsamic Bellini 1 Cup Con’ Olio Peach White Balsamic
Grapefruit White Balsamic Jelly · 4 1/2 cups Con’ Olio Grapefruit White Balsamic · 2 cups sugar · 1 (3 ounce) envelope liquid pectinDirections:Measure exactly 4 1/2 cups of balsamic into a 6-quart pan. Stir sugar into the balsamic in the pan. Bring mixture to full rolling boil on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute. Skim off any foam. Ladle into jars, seal and process 8 minutes.Wild Mushroom Sage EVOO Croutons · 1/2 cup Con’ Olio Wild Mushroom & Sage EVOO · 1/2 tablespoon kosher salt · 1/2 teaspoon fresh ground pepper Directions: Preheat the oven to 375. Cut fresh or day old french bread in to 1" cubes. Don't bother removing the crust, it adds texture. In a large bowl, toss four cups of bread cubes with 1/2 cup of Con’ Olio Wild Mushroom-Sage Extra Virgin Olive Oil, 1 tablespoon of kosher salt and 1/2 teaspoon fresh ground pepper. When the bread is evenly coated, place the cubes on a rimmed baking sheet on the middle rack of the oven. Bake for 35 minutes, stirring a couple times to ensure even browning.
Kiwi Sorbet With Whole Fruit Lemon Extra Virgin Olive Oil · 6 cups fresh peeled, chopped ripe kiwis, semi-soft and very sweet Directions: Chill & Enjoy! Makes 6 1/2 cups of sorbet or approximately 12 servings
Cinnamon Pear Balsamic Chops · 2 pounds pork chops · 1/2 cup Con’ Olio EVOO · 1/4 cup Con’ Olio Cinnamon Pear Balsamic Vinegar · Sea salt and ground black pepper to taste Mix balsamic, olive oil & salt and pepper in a glass bowl and pour in over chops, seal in a Ziploc and refrigerate for 2 hours. Grill over medium heat for 5 minutes a side. Lemon Olive Oil Pound Cake Prep:
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