News

Roasted Turkey

Roasted Turkey

1 whole turkey (12–14 pounds)

2 tablespoons salt

1 tablespoon black pepper

1/2 cup OT Wild Mushroom and Sage olive oil, or choice olive oil

3 sprigs fresh rosemary

3 sprigs fresh thyme

3 sprigs fresh sage

4 cloves garlic (whole)

1 Tablespoon OT English Rub

Salt and Pepper to taste

Instructions

Preheat your oven to 325°F (165°C).

With giblets removed from the turkey, pat dry, and season inside and out with English Rub, salt and pepper.

Brush olive oil generously over the turkey.

Stuff the cavity with fresh herbs and whole garlic cloves.

Place the turkey breast-side up in a roasting pan; roast for approximately 13-15 minutes per pound.

Baste every hour with pan juices until the internal temperature reaches at least 165°F (74°C).

Let rest for 20 minutes before carving.

 

Sweet Potato Stacks with Maple Glaze

Sweet Potato Stacks with Maple Glaze

 

2 large sweet potatoes, peeled

2 tbsp OT olive oil of choice (I like butter olive oil)

2 garlic cloves, finely minced

1 tsp fresh thyme leaves

Salt & pepper

3 Tbsp balsamic vinegar

1 Tbsp maple syrup

Topping

2 Tbsp crushed pistachios

Goat Cheese and fresh herbs to garnish

 

Preheat oven to 400 degrees.  Line a baking sheet with parchment.

Using a mandolin slice sweet potatoes into thin, even rounds.

Toss with olive oil, garlic, thyme, salt, and pepper.

Place stack the rounds into a muffin tin and roast for about 25–30 minutes, until tender.

In a small pan, reduce balsamic vinegar and maple syrup over low heat until thickened (5–6 mins).

Drizzle stacks generously with the balsamic-maple glaze.

Finish with Pistachio, goat cheese and fresh herbs.

Salted Caramel Butter Bars

Salted Caramel Butter Bars

1 cup unsalted butter

1 cup granulated sugar, pure cane

1 cup powder sugar

1 tsp OT vanilla extract

2 cups flour

1 tsp OT Himalayan salt

1 jar American Spoon Salted Maple Caramel Sauce

1 tsp finishing salt, OT fleur de sel

OT butter olive oil for, oiling baking pan

 

Preheat your oven to 325°F and prepare a 13x9 inch baking pan with parchment paper coated with butter olive oil.

Place butter and cane sugar in mixing bowl and blend together until light and fluffy.  Add powdered sugar, salt and vanilla extract.

Gradually add flour until dough completely comes together.

Press half the dough evenly into the bottom of the prepared baking pan.

Bake for about 15 minutes until edges are golden, may take an extra 5 minutes, but don’t over bake.

Remove from oven and allow to cool.  Pour caramel sauce over the top.

Crumble remaining dough over the caramel layer.

Sprinkle finishing salt evenly over the top.

Bake for 25-30 minutes until topping is golden brown.

Allow to cool completely, refrigerate for at least 1 hour, or overnight.

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. 

 

 

 

 

 

 

 

Father's Day

If you ever stop by the Auburn shop while the bottle sanitation is happening, you probably have seen my dad.  He will proudly say “I’m dad”.  He turned 86 this year and he comes in when ever his heart desires to wash and sanitize bottles for us.  He has a process and oh boy you do not try to step into his process without getting into trouble….just ask mom.

 

He says if you keep busy, it keeps you out of the nursing home.  I sure hope I have his aging genes.  On the other hand, I wish I had his work ethic.  I know I work hard, but dang at 86 will I be as hard of a worker that he is?  One could only hope!

 

Some of his parenting phrases:

Anything after midnight is no good!

Get your work done so then you can play the rest of the day!

Always let the girls go first through the food line, it is rude for a man to be first!

Laugh at yourself, no reason to be so serious!

I must of said something wrong (with a giggle, he doesn’t really care what you think)

 

Happy Father's Day Pappa!

Berry Basil Gin Fizz

Berry Basil Gin Fizz

 

2 fresh strawberries, halved

3 fresh raspberries

3 fresh blackberries

1 Tbsp wild raspberry balsamic

1 to 2 oz gin

Sparkling water to fill glass

 

In a tall glass muddle the berries with fresh basil leaves, add balsamic and gin and give a stir.  Pour over ice and add sparkling water to fill glass.  Garnish with fresh berries and basil.

 

Berry Cucumber Arugula Salad with Strawberry Vinaigrette

Berry Cucumber Arugula Salad with Strawberry Vinaigrette

 

 4 cups of baby arugula

 2 cups mixed berries (blueberries, raspberries, blackberries, strawberries)

 1 medium-sized apple, cut into bite-size pieces

 ½ small cucumber, thinly sliced

 1/2 cup walnuts

 1/4 cup honey goat cheese

 

        In a large serving dish toss arugula, berries, cucumber, diced apples, walnuts and goat cheese.  Set                                        

        aside until ready to serve.

 

Strawberry Orange Poppy Seed Vinaigrette

 1-1/2 cups fresh strawberries, cored and sliced in half

 1/4 cup strawberry balsamic vinegar

 1/2 cup orange olive oil

 2 tablespoons local honey

 1 tablespoon lemon balsamic

 1/2 teaspoon salt

 1 teaspoon poppy seeds

1/2 teaspoon cracked pepper

 

 3 Basil leaves, chopped, optional

 

Put all the ingedients for the salad in a large bowl, except for the basil.  Before serving, chop the basil and stir into the dressing.  Garnish with basil on top of the salad.

Lemon Zucchini Salad with Grilled Shrimp

Lemon Zucchini Salad with Grilled Shrimp

 

8 cups spiralized zucchini

1 Tbsp lemon olive oil

1 Tbsp fresh Tarragon, chopped

1 Tbsp fresh Parsley, chopped

Salt and pepper as needed

2 Grilled Lemon halves, optional

½ pound grilled shrimp

 

Clean zucchini and put through a spiralizer, toss with olive oil, salt, pepper and fresh tarragon.  Right before serving squeeze the grilled lemons on the salad and toss with grilled shrimp and serve.

Berry Balsamic Grilled Chicken

Berry Balsamic Grilled Chicken

For the marinade:

2 cups blueberries mashed

1 cup olive oil

1/2 cup blueberry balsamic vinegar

2 tablespoons white sugar

2 tablespoons OT Manhattan Steak Rub seasoning

6 chicken breasts about 3 pounds total, I like to use thighs too!

For the glaze:

1/2 cup water cold

1 tablespoon cornstarch

1/2 cup white sugar

1/4 cup blueberry balsamic vinegar

1 cup blueberries

 

In a medium bowl, mash the 2 cups blueberries. Add to a large Ziplock bag, along with the olive oil, 1/2 cup blueberry balsamic vinegar, 2 tablespoons white sugar, and Manhattan Steak Rub seasoning. Add the chicken and shake it up so everything gets all mixed together.

Refrigerate for at least 4 hours, or up to 24. Turn every couple hour.

 

Heat grill to medium heat.

Prepare the glaze: in a small saucepan combine cold water and cornstarch with a whisk. Turn the heat to medium. Add 1/2 cup sugar, 1/4 cup balsamic vinegar, and 1 cup blueberries. Mash the berries. Stir over medium heat until the mixture thickens, about 4 minutes. Set over low heat and stir occasionally to keep warm while you cook the chicken.

 

Grill the chicken for 3-5 minutes, then flip and cook for another 2-4 minutes or so. Use a meat thermometer and cook until internal temperature reads 175 degrees.

Serve the hot chicken with the warm glaze spooned over the top. Goes great with grilled corn on the cob!

SKILLET SKIRT STEAK FAJITAS

SKILLET SKIRT STEAK FAJITAS

2 1/2 pounds skirt steak

2 teaspoons smoked paprika

2 teaspoons ancho chile powder

2 teaspoons coarse kosher salt

3/4 teaspoon freshly ground black

pepper 2 tablespoons olive oil,

divided

1 yellow onion, thinly sliced

2 red bell peppers, thinly sliced

2 poblanos peppers, thinly sliced

juice of 1 lime

1/4 cup chopped cilantro

Trim the skirt steak of any excess fat (you should have about 2 pounds of cleaned steak). Cut

pieces in half if needed so they will fit inside the skillet. In a small bowl, stir together smoked paprika, ancho chile powder, salt and pepper. Sprinkle

generously on all sides of the steak.

 

Heat 1 tablespoon oil over medium-high heat in the Deep Farmhouse Skillet until shimmering. Add steak, working in batches if necessary, and sear until medium rare, about 3-4 minutes on each side. (Note: make sure your hood vent / fan is turned on for this part! It can get quite smoky). Remove steak to a plate to rest.

 

Add remaining tablespoon oil to the skillet and stir in onion and peppers. Reduce heat to medium and toss to combine, cooking until lightly charred and softened, about 10 minutes. Season with salt and pepper and remove from heat.

 

Thinly slice steak against the grain into long strips. Nestle into the warm skillet next to the onions and peppers. Squeeze the juice of 1 lime generously over the top and sprinkle with chopped cilantro.

 

In a small bowl, mash together 2 avocados with the juice of 1 lime and season with salt.

 

Serve fajitas with warm tortillas, Roasted Tomato Salsa, sour cream, queso fresco, and smashed avocado.

 

Preheat the broiler. Mix tomatoes, serrano, garlic, onion, salt, and oil together in a bowl. Transfer to the Deep Farmhouse Skillet or a foil-lined sheet pan.  Broil until onions and tomatoes are softened and blistered and charred around the edges, 7-10 minutes.

Remove and let cool enough to handle. Peel garlic and discard skin. Transfer everything to the bowl of a food processor fitted with the metal blade. Add lime and cilantro and process until smooth salsa consistency.

 

Taste and adjust seasoning with salt and lime juice.

 

Refrigerate at least 30 minutes or up to 1 week.

 

ROASTED TOMATO SALSA

12 flour tortillas, toasted for 30 seconds in a dry skillet

1/2 cup sour cream

1 cup crumbled queso fresco

1 serrano pepper, thinly sliced

juice of 1 lime

2 avocados

 

 

TO SERVE

5 vine-ripe tomatoes, core removed, quartered

1 serrano pepper, stem trimmed

4 cloves garlic, skin-on

1/2 yellow onion, cut into large wedges

1 teaspoon coarse kosher salt

 2 tablespoons olive oil

juice of 1 lime

1/4 cup cilantro