Makes 6 cups Ingredients 2 Lb English hothouse cucumbers, chopped 2 Garlic cloves. smashed 2 cups of coarsely chopped arugula 2 cups coarsely chopped mixed tender herbs, such as basil, parsley, cilantro and/or mint 3 tbsp of O'live A Little red wine vinegar 3/4 cup of Sicilian, Spanish Picual or Hojiblanca Extra Virgin Olive Oil Method Of Prep Purée cucumbers, garlic and a 1/2 cup of water in a blender until smooth. Add Arugula, herbs, vinegar and a large pinch of salt then purée, stopping to scrape down the sides of the blender as needed, until smooth. With the motor...
This unexpected trio is an amazing way to turn up the Summer fun when you’re entertaining!Once again we’re excited to kick-off Summer! It’s such a busy time with family and vacations and celebrations. If you’re like us, you want to visit with everyone – Relaxing with good food and close friends, there’s no better time.For this month, we’re recommending a sweet little party idea to get everyone talking and comparing notes – how about chocolate, cheese, and wine tasting?!This is easy and doesn’t take a lot of effort, just a little planning. A good place to start is lining up...
This recipe works better with English cucumbers for their thin, tender skins, some of which can be included in the purée to tint the soup green. Ingredients ¼ cup O’Live A Little Spanish Hojiblanca EVOO 2 medium leeks, white and light green parts only, chopped 3 lbs English cucumbers 3 cups low-sodium chicken broth ¾ cup half-and-half 3 tbsp O’Live A Little Sherry Vinegar ½ cup chopped fresh dill 3 tbsp snipped fresh chives, for garnish O’Live A Little Cucumber Melon White Balsamic Vinegar for drizzle O’Live A Little Scallion EVOO for drizzle salt & pepper Method of Prep In...
Ingredients 2 Tbs. Gremolata Extra Virgin Olive Oil 1/4 cup packed finely chopped fresh flat-leaf parsley 1 medium clove of garlic, minced 3 boneless, skinless chicken breast halves (about 6 oz. each) Himalayan salt and freshly ground black pepper Flour for coating the chicken 1 cup homemade or low-salt canned chicken broth 1 Tbsp. fresh lemon juice Preparation In a small bowl, combine the parsley and garlic; set aside. Sprinkle the chicken with salt and pepper and coat both sides with flour. In a large, heavy skillet, heat the Gremolata oil over medium-high heat. When it’s very hot, add the...
Yields 4 ServingsIngredients 4 boneless skinless chicken breast halves (4 ounces each) ½ tsp. salt ¼ tsp. pepper 4 tbsp. O’Live A Little’s Rhubarb Extra Virgin Olive Oil ¼ cup reduced-sodium chicken broth ¼ cup sweet Riesling Wine 1 Large chopped fresh (ripe) peach with 2 tbsp of O’Live A Little Extra Virgin Olive Oil 2 garlic cloves, thinly sliced 3 Tablespoons minced fresh tarragon 1/3 Cup O’Live A Little’s Peach Dark or White Balsamic Vinegar Method Of Prep Sprinkle chicken with salt and pepper. In a large skillet, brown chicken on both sides in the Rhubarb Olive Oil. Remove...
Ingredients For the Home-made Bleu Cheese Dressing: 1 tablespoon white wine vinegar 1⁄2 cup milk 2 tablespoons fine-chopped yellow onions 1 clove garlic, crushed 1⁄4 cup parsley, minced 1 cup mayonnaise 1⁄4 cup bleu cheese (such as Rouge Caveman Blue), crumbled into fine pieces 2 tablespoons lemon juice 1⁄4 teaspoon salt 1⁄4 teaspoon fresh-ground black pepper Pinch of cayenne pepper Ingredients For the Wings: 1⁄4 pound butter or margarine (authentic), or you can use 1⁄2 cup of a bold O’Live A Little Extra Virgin Olive Oil 2 tablespoons bottled hot sauce or more to taste if you can take it...
