As a Bread Dip
Use any of the following flavored
olive Oils:
Roasted garlic & cheese
Rosemary & garlic
Sun-dried tomato & basis
Garlic & tomato
Place olive oil(s) in small bowls.
Dip your favorite breads into the oil(s).
Makes a delicious and healthier
alternative to butter.
Tomato & Basil Dip
1/2 cup Sun-Dried Tomato & Basil
Flavored Olive Oil
1 cup sun-dried tomatoes
1/2 tsp. pepper or 1/2 tsp. hot
pepper
2 tbsp. dried basil
Put all ingredients except for the
olive oil in a blender or food
processor. Process. Place in
a bowl, pour olive oil mixture and
refrigerate. Prior to serving,
ring to room temperature and mix.
Tomato Bruschetta
1/2 cup Garlic & Tomato flavored
olive oil
4 diced roma tomatoes
1 tbsp. oregano
1 tbsp. basil
3 tbsp. minced garlic
salt and pepper to taste
Mix all ingredients. Serve on
toasted peasant bread, garnish with goat
cheese or mozzarella cheese.
Sun-Dried Tomato and
Basil marinara
sun-dried tomato and basil flavored
olive oil
garlic
onion
tomatoes
Heat 4 tbsp. sun-dried tomato and
basil olive oil in a sauce pan over low
heat. Add 4-8 cloves minced garlic
and 1 chopped onion. Cook slowly
until onion softens and turns golden
brown. Add 1 quart of fresh
chopped tomatoes (or diced canned
tomatoes). Continue cooking on low
for 30 minutes or until sauce has
thickened to your liking. Salt to
taste if desired.
Steak marinade
3/4 cup Rosemary & Garlic flavored
olive oil
1/4 cup soy sauce
1/4 cup chopped onion
2 cloves crushed garlic
1 tbsp. chopped fresh basil
Mix all ingredients and pour over
meat. Marinate in refrigerator for
4 hours.
Cheese Croutons
1/2 to 3/4 cup Roasted garlic and
cheese flavored olive oil
3 cups cubed fresh sourdough bread
(see note)
Note: Day-old bread works well
in this recipe
Place the olive oil in a large jar
that has a lid. Add the cubes of
bread, close the container and shake it
until the bread has absorbed all the oil
and the cubes are evenly coated.
Place the bread cubes on a baking sheet
and bake in a 250°
F oven until the croutons are golden and
dry. Cool, use immediately, or
store in an air-tight container.
Ricotta Pesto
1/4 cup
Sun Dried Tomato and Basil Flavored
olive oil
8 oz.
ricotta cheese
1 cup
sweet basil leaves
1/2 cup
parmesan cheese
1/3 cup
chopped scallions
1/3 cup
pine nuts
3 cloves
of garlic
Combine
all ingredients in blender and liquefy.
Enjoy on toasted bread or add to warm
pasta.
Pesto
3/4 cup
Roasted garlic and Cheese flavored olive
oil
8 cloves
of garlic peeled
5 tbsp.
softened butter
3/4 cup
freshly grated Parmesan cheese
4 tbsp.
freshly grated pecorino Romano cheese
1/2 cup
pine nuts
4 cups
picked fresh basil leaves
In a
food processor or blender, combine all
and blend on medium
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