Archive for the ‘Dipping’ Category

• 2 cup Chickpeas
• 6 oz Enrico Formella Fire Roasted Red Bell Peppers
• 1 Jalapeno, Seeded and Diced
• 3 tbsp Onion, Chopped
• 3 tbsp Cilantro, Chopped
• 1 tbsp The Olive Oil Shops’ Adobo Rub Seasoning
• 1 tsp Paprika
• 1 tsp Black Pepper
• ¼ cup The Olive Oil Shops’ Garlic Extra Virgin Olive Oil

In a food processor or blender, add the chickpeas, Enrico Formella Fire Roasted Red Bell Peppers, jalapeno, onion, cilantro, The Olive Oil Shops’ Adobo Rub Seasoning, paprika and black pepper. Blend until completely smooth. Then gradually add in The Olive Oil Shops’ Garlic Extra Virgin Olive Oil.

Scoop the mixture into a serving bowl. Best served with warm pitas.

• 3 cups Chickpeas
• 6 Garlic Cloves, Roasted
• 2 tbsp Lemon Juice
• 2 tbsp Sesame Paste
• ½ cup The Olive Oil Shops’ Chipotle Extra Virgin Olive Oil

In a food processor or blender, add the chickpeas, garlic, lemon juice and sesame paste and mix until smooth. Then gradually mix in The Olive Oil Shops’ Chipotle Extra Virgin Olive Oil until entire mixture is smooth.

Scoop the mixture into a serving bowl. Best served with warm pitas.

• 12 Green Onion Stalks, Grilled and Chopped
• 2 tsp Lemon Zest
• ¼ cup The Olive Oil Shops’ Lemon Extra Virgin Olive Oil
• 2 Garlic Cloves, Chopped
• 1 lb Crumbled Feta Cheese
• 1 Green Onion Stalk, Thinly Sliced for Garnish

In a food processor, add grilled green onions, lemon zest and The Olive Oil Shops’ Lemon Extra Virgin Olive Oil. Blend until smooth. Add feta cheese and chopped garlic. Continue processing until entire mixture is completely smooth.

Scoop mixture into a serving bowl and garnish with sliced green onion. Best served with warm pitas.

• 3 Beets, Trimmed
• ½ cup The Olive Oil Shops’ Porcini Extra Virgin Olive Oil
• 3 tbsp The Olive Oil Shops’ 18 Year Old Balsamic Vinegar
• 1 tsp The Olive Oil Shops’ Fleur de Sel Sea Salt
• ½ tsp Pepper
• 1½ cup Chopped Red Onion
• 1/3 cup Horseradish

Plan ahead to make this relish at least one day in advance of the meal.

Preheat oven to 350 degrees.

In a piece of foil, wrap beets. Then wrap again in second piece of foil. Roast beets on oven rack for about 1 hour 45 minutes, or until tender. Unwrap beets and let them cool completely. Peel and dice into 1/3-inch pieces.

In a bowl, whisk The Olive Oil Shops’ Porcini Extra Virgin Olive Oil, The Olive Oil Shops’ 18 Year Old Balsamic Vinegar, The Olive Oil Shops’ Fleur de Sel Sea Salt and pepper until blended. Mix in red onion and horseradish. Add beets to mixture.

Cover and chill for at least 24 hours. Best served with prime rib.

• 18 oz Black Olives in Brine
• ½ cup The Olive Oil Shops’ Garlic Olive Oil
• 1 Lemon, Juice and Grated Zest
• 10 Black Peppercorns, Ground
• 1 tbsp Fresh Breadcrumbs
• Salt

In a food processor or blender, add the olives, The Olive Oil Shops’ Garlic Olive Oil, lemon juice and zest, pepper and breadcrumbs. Blend until you reach the desired consistency. You may leave the paste chunky or proceed to make a smooth paste. Salt to taste. Let rest for several hours before serving.

The olive paste will keep for several weeks under a ¼-inch layer of olive oil in a tightly covered container kept in the refrigerator.

Best used as a dip or antipasto!

• 2 cup Black Olives, Pitted
• 2 Garlic Cloves, Minced
• 2/3 cup Italian Parsley, Chopped
• 5 sprig Fresh Rosemary, Stems
• 3 sprig Fresh Thyme, Stems
• 1 tsp Black Pepper
• 1/3 cup The Olive Oil Shops’ Porcini Extra Virgin Olive Oil

In a food processor or blender, add olives, garlic, parsley, rosemary, thyme, pepper and The Olive Oil Shops’ Porcini Extra Virgin Olive Oil. Puree into a coarse mixture. If you are using a blender to puree, you may need to add some extra oil to facilitate blending.

After blending, place in a bowl. Drain off the excess oil that rises to the edge of the bowl. Keep refrigerated.

• 1 Onion, Grated
• 2 Whole Dried Red Chilies
• 2 tbsp The Olive Oil Shops’ Chipotle Extra Virgin Olive Oil
• 2 tbsp Vinegar
• 1 tsp Sugar
• 8 Mint Leaves, Finely Chopped
• Salt
• Pepper

In a pan, heat The Olive Oil Shops’ Arbequina Extra Virgin Olive Oil, then add the chilies. Cover and remove from heat. Let sit for 20 minutes.

Remove chilies from the oil and reheat the oil. Add onion and sauté until pink and tender. Add vinegar, sugar and mint leaves. Salt and pepper to taste. Mix well and stir-fry for 2 minutes. Let cool before serving over chilled salad.