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The Olive Oil Shops Interview

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.

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.

Boil pasta in salted water until tender. Once cooked, drain the water but save ¼ of the pasta water.

While your pasta is cooking, melt 4 tablespoons of butter in a large skillet over medium heat. Stir in flour and cook approximately 1 minute to make a paste. Remove from heat and slowly stir in the milk until mixture is smooth. While stirring, bring to a boil over medium-high heat. Reduce heat and let the sauce simmer, occasionally stirring, until your sauce is creamy. Then add nutmeg and salt and pepper to taste.

In a large skillet over medium heat, add 2 tablespoons of butter, The Olive Oil Shops’ Porcini Extra Virgin Olive Oil and mushrooms and cook until soft. Salt and pepper to taste.

In a large pan over low heat, melt brie and parmesan cheese until smooth. Stir in pasta and mushrooms. Add pasta water as needed.

In a bowl, mix beef, egg, minced red onion and The Olive Oil Shops’ Mambo Grill Rub Seasoning together. Then add feta cheese to the beef mixture so that the feta cheese is evenly distributed. Form mixture into small patties and set aside.

Remove skin and roots off the blanched onions. In a saucepan, add The Olive Oil Shops’ Porcini Extra Virgin Olive Oil and sauté the onions until they soften. Add The Olive Oil Shops’ Fig Infused Balsamic Vinegar and reduce until the liquid is nearly gone.

Grill the mini-burgers on both sides. Garnish with the glazed onions.

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.

Preheat oven to 350 degrees.

In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and The Olive Oil Shops’ Sonoma Sea Salt. Add eggs, almond milk, vanilla and The Olive Oil Shops’ Picaul Extra Virgin Olive Oil. Using mixer, beat on medium speed for 2 minutes. Stir in boiling water. The batter will be very thin.

Pour batter into greased 9×13-inch pan. Bake 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before serving.

This cake is very decadent so no frosting is needed. However, try drizzling The Olive Oil Shops’ Vanilla Balsamic Vinegar over the top!

• 1¾ cup Whole Wheat Flour
• 1¼ cup Brown Sugar
• 1 tbsp Baking Powder
• 1 tsp Cinnamon
• ½ tsp Nutmeg
• ½ tsp Ginger
• ¼ tsp Allspice
• 1/8 tsp Ground Cloves
• ¼ tsp The Olive Oil Shops’ Sonoma Sea Salt
• 1 cup Canned Pumpkin
• 1 Egg
• ½ cup Almond Milk, Unsweetened
• 2 tbsp Molasses
• ½ cup The Olive Oil Shops’ Picaul Extra Virgin Olive Oil

Frosting:

• 8 oz Cream Cheese, Room Temperature
• ¾ cup Powdered Sugar
• ½ tsp Vanilla Extract

Cupcakes:

Preheat oven to 400 degrees.

In a large bowl, combine flour, brown sugar, baking powder, spices and The Olive Oil Shops’ Sonoma Sea Salt.

In a separate bowl, whisk pumpkin, egg, almond milk, molasses and The Olive Oil Shops’ Picaul Extra Virgin Olive Oil. Pour wet mixture into first bowl and combine.

Line cupcake pan with paper liners. Fill cupcake pans about two-thirds full. Bake for about 30 minutes. Let cool completely before frosting.

Frosting:

Whisk cream cheese, powdered sugar and vanilla extract until smooth.

In a large bowl, toss peaches with The Olive Oil Shops’ Lemon Extra Virgin Olive Oil, until fruit is well coated. Mix in brown sugar.

In a small saucepan over low heat, heat The Olive Oil Shops’ 18 Year Old Balsamic. Stir occasionally until liquid is reduced to ¼ cup.

Prepare grill and brush rack with olive oil. Grill peaches over medium heat for 3-5 minutes, or until sugar caramelizes. Remove peaches from grill and arrange on plate. Drizzle with balsamic and garnish with mint. Serve immediately.

Also try using pineapple chunks with The Olive Oil Shops’ Coconut Balsamic Vinegar.