Archive for the ‘Vegetables’ Category

• ½ cup The Olive Oil Shops’ Luccino Extra Virgin Olive Oil
• 3-5 Tomatoes
• 2 Fresh Mozzarella Balls
• ½ tsp Dried Oregano
• Salt
• Pepper
• Fresh Basil Leaves

Thinly slice tomato and mozzarella balls. Place an array of tomato slices on a serving plate. Cover each tomato slice with a slice of mozzarella. Drizzle The Olive Oil Shops’ Luccino Extra Virgin Olive Oil over the cheese. Sprinkle with dried oregano, salt and pepper. Garnish with basil leaves.

• 1½ cup The Olive Oil Shops’ Arbequina Extra Virgin Olive Oil
• 1 lb Zucchini
• 1 lb Potatoes
• 1 lb Eggplant or Yellow Squash
• 2 Small Onions
• 1 Green Pepper
• 1 Red Pepper
• 1 Yellow Pepper
• 1 bnch Parsley, Chopped (Or Rosemary or Thyme)
• Salt
• Pepper

Preheat oven to 325 degrees.

Clean and wash the vegetables and cut them into slices. In a large baking pan, add vegetables and parsley. Pour in The Olive Oil Shops’ Arbequina Extra Virgin Olive Oil, mix until the vegetables are completely coated. Salt and pepper to taste.

Bake for approximately 1 to 1½  hours. You may turn up the oven to 450 degrees for the last 15 minutes to caramelize the tops of the vegetables.

Best served with crumbled feta cheese.

• ½ cup The Olive Oil Shops’ Basil Extra Virgin Olive Oil
• 7 Tomatoes
• 7 Medium Bell Peppers, Any Color
• 2 Medium Onions, Finely Chopped
• 1 bnch Parsley, Finely Chopped
• 2 cup Tomato Juice
• 1½ cup Rice
• 1 Fennel Bulb, Finely Chopped
• ¼ tsp Salt
• ¼ tsp Pepper
• 4 Basil Leaves, Torn in Small Pieces

Preheat over to 350 degrees.

Cut off the tops of tomatoes and peppers. Scoop out the interiors, leaving just the shell. Save the tomato pulp that is collected and puree. In a bowl, mix rice, onion, parsley, fennel, tomato pulp, ½ cup of The Olive Oil Shops’ Basil Extra Virgin Olive Oil, salt and pepper.

Fill the empty tomatoes and peppers with the mixture. Replace the tops on the tomatoes and peppers. Arrange them in a large baking pan. Pour the tomato juice and the remainder of the olive oil over them. Top with fresh basil. Bake for 1½ hours.

• 2 lb Green Olives with Pits
• 2 Red Peppers, Sliced
• 2 Garlic Cloves, Minced
• 1 bnch Celery, Diced
• 1 Carrot, Thinly Sliced
• 1 cup Capers
• ½ tsp Fennel Seed
• 1 Small Onion, Sliced
• 1 tbsp The Olive Oil Shops’ Red Wine Vinegar
• 1 cup The Olive Oil Shops’ Koroneiki Extra Virgin Olive Oil
• Salt
• Pepper

On a hard surface, pound each olive until broken so that the pits show but do not remove the pits. In large bowl, add olives, peppers, garlic, celery, carrot, capers, fennel seed, onion, The Olive Oil Shops’ Red Wine Vinegar and The Olive Oil Shops’ Koroneiki Extra Virgin Olive Oil. Add salt and pepper to taste, if needed.

Mix all the ingredients well, cover and let stand in the refrigerator at least 24 hours before serving.

• 4 tbsp The Olive Oil Shops’ Lemon Extra Virgin Olive Oil
• ¼ cup Yellow Onion, Diced
• 1 cup Arborio Rice
• 1/4 cup White Wine
• 3 cup Chicken Stock
• 1/4 cup Green Olives, Pitted and Chopped Finely
• 1 tbsp Parmesan Cheese
• 2 tbsp Italian Parsley, Chopped
• Lemon Juice

In a saucepan over medium heat, add the 1 tablespoon of The Olive Oil Shops’ Lemon Extra Virgin Olive Oil and the diced onion. Sweat the onion until translucent. Add rice and stir well with a wooden spoon until all of the grains are evenly coated with oil. Add the wine while stirring. Cook until the rice absorbs all of the wine.

Add the chicken broth a ½ cup at a time, stirring until the liquid is absorbed before adding the next ½ cup. Add the olives after half of the stock has been incorporated. When the remainder of the chicken stock has been absorbed, remove the pot from the heat and add cheese, parsley and remaining olive oil.

• 2 lb Leeks
• 1/3 cup The Olive Oil Shops’ Lemon Extra Virgin Olive Oil
• 2 Small Carrots, Halved and Sliced
• 2 tbsp Uncooked Rice
• 1½ tsp Sugar
• ¾ tsp Salt
• Juice of ½ Lemon
• 1½ cup Water

Trim leeks, remove a few of the outer layers. Slice ¾-inch thick and discard tough green leaves. Wash well in several times.

In a heavy skillet over medium heat, add The Olive Oil Shops’ Lemon Extra Virgin Olive Oil. Stir in leeks and carrots. Cover and cook for 30 minutes, shaking the skillet occasionally. Blend in rice, sugar, salt, lemon juice and water. Cover and simmer for 30 minutes, checking the liquid. Add more water if necessary.

When fully cooked, it should be very moist but not watery. Serve cold with lemon juice.