The Crescent Olive : More recipes!

To follow up on my post about The Crescent Olive/Palmetto Olive Oil Co., below are a few more of my favorite ways to use their extra virgin olive oils (EVOOs) and aged balsamic vinegars. These are not glitzy and glamorous recipes since I like to cook off the top of my head, but then again, their stuff is so good on its own, they don't need much.

Someone asked me where they get their olives. They come from olive producing countries in both hemispheres which ensures that they have a fresh supply year-round (Italy, Greece, California, Tunisia, Spain, New Zealand, Australia, Chile, Argentina, and Portugal). Their balsamic vinegars hail from Italy and Spain.

In addition to replacing EVOO for oil in the brownie recipe below for flavor, substituting EVOO for butter or margarine on a regular basis may reduce blood pressure, inhibit the growth of certain cancers, benefit people with diabetes, lessen severity of asthma and arthritis, help maintain a lower body weight, and reduce gastrointestinal problems. Sort of makes you want to run home and throw away the butter... after swinging by to pick up another flavor. High-quality olive oil is perishable and should be used within 12 months of purchase.

Butter/Margarine	EVOO
1 teaspoon	¾ teaspoon
1 Tablespoon	2 ¼ teaspoons
¼ cup	3 Tablespoons
1/3 cup	¼ cup
½ cup	¼ cup + 2 Tablespoons
1 cup	¾ cup

               

I did 75% of my Christmas shopping here, but these would also make a great Valentine's Day gift for anyone. They now carry handcrafted dark chocolates enhanced with their oils and vinegars in french vanilla & salted almond, sweet basil & cherry blossom, black cherry lemonade, and blood orange & vanilla bean. Now through February 23, they are giving you your choice of a 60 ml. bottle of dark chocolate, espresso or strawberry dark balsamic with every $30 order. And don't forget to take your clean, empty bottles in for a refill and receive $1.00 off per bottle. End plug.

These recipes can be made with 4 ingredients or less...

Marinated Beef Tenderloin
Beef tenderloin, any size
1-2 T minced garlic
1/4 c EVOO, any savory flavor
1/4 c balsamic, any savory flavor

-Marinate tenderloin in a plastic bag overnight in EVOO and balsamic.
-Place tenderloin in a baking dish, sprinkle with fresh ground pepper and kosher/sea salt, rub garlic on top, and bake at 375* until preferred doneness.
-Slice and serve with spinach mashed potatoes.

Blood Orange Brownies

1 package Ghirardelli triple chocolate brownie mix

1/3 c EVOO with blood orange

1/3 c water

1 egg

-Follow brownie mix directions but substitute Blood Orange EVOO instead of oil.

Orzo Pasta Salad
1 box orzo pasta, cooked
1 pint cherry tomatoes, diced
6 oz. fresh mozzarella, diced
2-3 T EVOO, any savory flavor
2-3 T balsamic, any savory flavor
Salt and pepper to taste

-Mix everything together and refrigerate at least one hour.

Garbanzo Chopped Salad

16 oz. garbanzo beans, rinsed and drained

1/2 red onion, petite diced

1 bell pepper, petite diced

2 celery stalks, petite diced (optional)

2 T EVOO, any flavor

2 T balsamic, any flavor

Salt and pepper to taste

-Mix everything together and refrigerate at least one hour.

-Serve alone or on a bed of chopped romaine hearts.

Emmie's "Duh" Mixed Greens Salad w/ Italian Bread
Don't overlook the obvious.
Dump some on a bed of mixed greens and use Italian bread to sop up the bottom of the bowl
...they won't need anything else, except maybe a glass of chardonnay.

Here is their link to many more recipes- organized by appetizers, side dishes, condiments/sauces, main courses, desserts, and drinks. Have fun and tell 'em the blonde that came in every other day in December sent ya.

[photo sources: The Crescent Olive, Palmetto Olive Oil Co.]