Olive Oil Tasting Party Appetizer Recipes

Pick and Choose Olive Oil Tasting Party Menu Options and Recipes

Antipasti Skewers

Basil Pesto

Brazil Roasted Shrimp

Bruschetta with Crostini’s

Fig and Olive Tapenade

Hummus with OT Olive Oil

Marinated Cheese

Marinated Olives, Warm

Mushroom Crostini

OT Classic French Bread (purchase kit from The Olive Twist)

OT Focaccia Bread (purchase kit from The Olive Twist)

Olive Tapenade

Pink Peppercorn Cashews

Prosciutto Goat Cheese and Fig Bites

Ravioli Nacho’s

Berry Basil Lemon Morsel

Ice Cream with drizzle of balsamic and/or olive oil

Pot de Crème

Classic Olive Oil Cake (purchase kit from The Olive Twist)

Chocolate Olive Oil Cake (purchase kit from The Olive Twist)

 

 

 

 

 

Antipasti Skewers

Olives

Salami

Cherry tomato

Mozzarella Ball

Fresh basil leaf

Ravioli, fully cooked, optional

OT Olive Oil of choice

OT House Dipping Herb Blend

Using a wooden skewer, place an olive, slice of salami, cherry tomato, mozzarella ball, basil leaf, ravioli of choice.  Place on a serving tray and repeat until you have the quantity you need for your guest.  Drizzle with olive oil of choice and sprinkle with some OT House Dipping Herb Blend.

 

Basil Almond Pesto

2 cloves crushed garlic, or more to taste

1 c. fresh basil, finely chopped

1/2 c. sliced almonds

2/3 c. The Olive Twist Olive Oil, of choice

1 T. The Olive Twist Garlic Olive Oil

1/4 c. shredded Parmesan cheese

 

Place the first three ingredients into a food processor.  Blend.  Drizzle oils on pesto and add cheese.  Blend again. Serve with crudités, crackers, or bread.

 

Brazil Roasted Shrimp

1 pound shrimp, raw shell and vein removed

1 Tbsp OT Brazil Blend

1 Tbsp OT Harissa Olive Oil

Salt if needed

 

Pre-heat oven to 400 degrees.

In a large bowl toss shrimp, olive oil and seasoning until well covered.  Place shrimp on a rimmed baking dish and roast in pre-heated oven for 5-7 minutes, flipping half way.  Shrimp should be a light pink.  Remove from oven and serve 3 on a skewer or place in a serving dish.

 

Bruschetta with Crostini’s

2-3 Diced tomatoes

3-4 torn basil

drizzle olive oil and balsamic vinegar and tossed with a little salt and OT House Herb Blend Seasoning.  Serve with crostini’s or pita points.

 

Fig Olive Tapenade

1 c chopped dried figs or dates

1/4 c warm water

1 Tbsp Olive Twist Olive Oil

2 Tbsp Fig Balsamic Vinegar

1 tsp dried rosemary

1 tsp dried thyme

1/4 tsp Pizza Style Pepper

2/3 c chopped Kalamata olives

2 cloves garlic, minced

Salt and pepper to taste

1/3 c chopped toasted walnuts (optional)

1 (8 oz) cream cheese

 

Combine figs and water in a bowl and let set 10 minutes. Stir in olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend. Place cream cheese on a serving platter. Spoon tapenade over, and sprinkle with walnuts. Serve with slices of French bread or crackers.

 

 

 

 

 

 

 

Hummus

2 -14 oz. cans garbanzo beans, drained, or 2 c. dry garbanzo beans soaked overnight & cooked.

1/3 c. tahini

1/8 c. The Olive Twist Lemon Balsamic Vinegar

Himalayan Salt 

1 clove garlic, halved

1 T. The Olive Twist Garlic Olive Oil

1 pinch paprika

1 tsp. minced fresh parsley

 

Place the garbanzo beans, tahini, lemon balsamic, salt and garlic in a blender or food processor.  Blend until smooth. Transfer mixture to a serving bowl. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

Marinated Herb Cheese

16 ounces of cubed cheese of choice
1/2 cup OT extra virgin olive oil, of choice try basil, Tuscan, garlic, etc.
1 tablespoon OT Herb Blend
1 teaspoon OT Garlic & Herb Blend
1 teaspoon OT red pepper flakes

Place the cubed cheese in a clean mason jar, leaving some space at the top.

In a separate bowl, combine the extra virgin olive oil, herb, seasonings, salt, and freshly ground black pepper.

Pour the olive oil mixture over the cheese in the mason jar until it covers the cheese completely. If needed, add more olive oil to ensure the cheese is fully submerged.

Seal the mason jar with a lid tightly.

Gently shake the jar to distribute the marinade evenly.

Refrigerate the marinated cheese for at least 4 hours or overnight to allow the flavors to meld together.

 

 

 

 

 

Marinated Olives

8 oz pitted green olives, drained

8 oz pitted Kalamata olives, drained

4 cloves garlic, sliced

2 sprigs fresh rosemary, chopped

8 springs fresh thyme

Rine from ½ of a lemon

Pinch crushed red chili flakes

½ cup OT extra virgin olive oil

 

Toss all ingredients in a oven safe dish.  Place in a pre-heated 325-degree oven until warmed, about 15 minutes.  Serve warm in a bowl or over a brick of feta cheese.

 

Mushroom Crostini

2 containers of button mushrooms

Olive Twist Garlic Butter Olive Oil

Garlic & Herb Blend

Salt & Pepper

Crostini Bread (Brush with oil and toast)

Herbed Cheese

Choice of Fresh Herbs, chopped for garnish

 

Wash mushrooms, remove and discard stem.  Place in crock-pot toss with olive oil and sprinkle with seasoning. Cook for 2-3 hours on low.  Remove from crock-pot slice and set aside.  Top crostini with herbed cheese of choice then top with mushrooms and fresh herbs.

 

Twists:  For the cheese you can use ricotta with OT English Blend and Garlic & Herb Blend

 

 

 

 

 

 

 

Olive Tapenade

2 c. mixed olives, pitted, finely chopped

1/4 c. chopped green onions (or to preference)

2 T. The Olive Twist Olive Oil, of choice

1/2 tsp. The Olive Twist Oregano Balsamic Vinegar

1/2 tsp. The Olive Twist Lemon Olive Oil

1/4 tsp. freshly ground black pepper

2 garlic cloves, minced

 

In a medium bowl, combine all ingredients; mix well.  Let stand at room temperature for about 1 hour or refrigerate up to 4 hours to blend flavors. Serve with pita triangles, crusty bread or crackers.

 

Pink Peppercorn Roasted Cashews

1 c. unsalted cashews

1/2 T. The Olive Twist Persian Lime Olive Oil

1/2 T. The Olive Twist Harissa Olive Oil

1 T. pink peppercorns

1 T. sugar

1/2 tsp. Himalayan Salt 

 

Preheat the oven to 350º.  Line a baking tray with parchment paper.  In a large bowl, toss the cashews in the oil then set aside.  Using a pestle and mortar, crush the peppercorns, then mix with the sugar and salt. Add the seasoning mixture to the bowl of nuts and mix until each cashew nut is coated.  Spread the nuts on the baking sheet in a single layer.  Roast for 10 minutes or until golden.  Remove from oven and allow to cool before serving.

 

 

 

 

 

 

Prosciutto Goat Cheese and Fig Bites

4 slices prosciutto

4 oz goat cheese, divided

3 figs, cut into 4-5 pieces

3 Tbsp chopped green onions

Drizzle of Olive Twist Denissimo Balsamic Vinegar Glaze

Preheat oven to 350º. 

Cut the prosciutto into thirds.  Place each piece in a small muffin tin.  Place in preheated oven for about 3-5 minutes.  Remove from oven and set aside. 

Divide goat cheese into 12 equal size round balls. 

Once prosciutto has cooled, remove from tin and place on a serving dish.  Place goat cheese balls in the prosciutto cups. 

Slice the figs into fourths and place on top of goat cheese.  Sprinkle green onions over the top and drizzle with balsamic vinegar glaze.  Serve right away. 

These can be made ahead and refrigerated.  Let them come to room temperature before serving.

Ravioli Nacho’s

1 pkg. 3 Cheese Ravioli, cooked as directed

1-pound sweet Italian sausage, browned

Sliced olives

Sliced cherry tomatoes

1 cup shredded mozzarella cheese

1 jar marinara sauce of choice, divided

OT olive oil of choice

 

Pre-heat oven to 425 degrees.  Cook ravioli as directed and drain off liquid.  Toss the ravioli with a drizzle of olive oil and place on a rimmed baking sheet with parchment paper.   Place in pre-heated oven and bake for 15-20 minutes until ravioli is golden.  Remove from oven and set aside.  Top with browned sweet Italian sausage, tomatoes and olives.  Drizzle with half of the marinara and top with shredded cheese.  Place back in oven until the cheese is melted., about 5-10 minutes.  Remove from oven and serve with remaining marinara.

 

 

Berry Basil Lemon Morsel

Lemon cookie according to directions, bake and cool Completely or use OT Olive oil cake cut into bite size pieces (bake according to directions)

Berries of choice

Denissimo Balsamic Vinegar Glaze

Fresh Basil or Mint

 

For the cream mixture

½ cup heavy cream

3 Tbsp powdered sugar

Dash of Olive Twist Orange Olive Oil

 

For a heavier spread add mascarpone cheese to thicken. Put in piping bag and pipe onto cookie or olive oil cake bite.

Ice Cream with Balsamic or Olive Oil Drizzle

Vanilla Bean Ice Cream

Some of our favorite combos

            Basil Olive Oil/Strawberry Balsamic

            Lemon Olive Oil/Blueberry Balsamic

            Orange Olive Oil/Raspberry Balsamic

            Or any of the singular balsamic choices, espresso, dark chocolate, black cherry, fig,

            Maple or any balsamic of your choice. Try it you will be surprised!

 

Pot de Crème

2/3 c whole milk

2 Tbsp sugar

1 c semi-sweet chocolate chips

1 egg Pinch of salt

2 Tbsp Dark Balsamic Vinegar of choice

Top with Himalayan Salt or Espresso Salt

 

Heat milk in sauce pan over moderate heat until it comes to boil. Remove from heat. In a blender combine remaining ingredients. Pour milk in a slow stream. Process about 1 minute until smooth. Spoon chocolate into 4 demitasse cups and top with salt. Chill up to 1 hours before serving.

 

Place berries of choice on top of cream mixture.  Drizzle Balsamic Glaze over cream mixture and fruit.  Add some fresh mint or basil for a pop of color and flavor.  (my suggestions would be blueberry, strawberry, raspberry and maple)

For a Flavored Glaze: If you would like a flavored glaze add 1 tsp flavored balsamic to 3 Tbsp OT Balsamic glaze.