RECIPES

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2 weeks ago

The Olive Oil Shops

Wild Mushrooms with Fontina

1 lb Assorted Mushrooms Sliced
(Portabella, Oyster, Shiitake)
1 Shallot Chopped
1 TBSP Garlic Olive Oil
1 TBSP Extra Virgin Olive Oil
2 TSP Aged Balsamic Vinegar
1/2 TSP Sea Salt
1/4 TSP Pepper
1/2 Cup Grated Fontina Cheese
1 TBSP Parsley

Preheat Oven 400
In Small Bowl, Toss Shallot, Oil, Vinegar, S & P
Use Pie Plate and toss mushrooms & Shallot Mixture
Sprinkle with Cheese
Roast for 25 Minutes.
Remove from Oven & Sprinkle with the Parsley
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2 weeks ago

The Olive Oil Shops

Carrots & Parsnips with Herbs de Provence Olive Oil
4 Large Carrots
4 Large Parsnips
3 Tbsp Herbs de Provence Olive oil
Sea Salt & Pepper
1 tsp Thyme
1 tsp Rosemary
2 tbsp Shallots

Oven at 450
Cut Carrots & Parsnips into matchstick size.
Put in a bowl and toss with all the ingredients
Cook until lightly browned and tender.
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3 weeks ago

The Olive Oil Shops

Blood Orange Brownies
This is so good 🙂
Substitute the Blood Orange Olive Oil for the Vegetable Oil in the Ghirardelli Brownie Mix. You will be happy you did.
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4 weeks ago

The Olive Oil Shops
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4 weeks ago

The Olive Oil Shops

Garlic Steak Bites Over Zoodles

3 Tbsp of Butter
6 Cloves of Garlic
1 TBSP Grapeseed Oil
1 Tbsp Garlic Olive Ol
1 LB Sirloin Steak cur into bite size pieces
Sea Salt

1 TBSP Parsley Chopped
4 Zucchini (Spiralized)

In a small sauce pan add Garlic and butter and cook over medium heat until butter is melted and garlic starts to brown and set aside.

Add grapeseed Oil to a large skillet and brown the meat. Cooking about 1 to 2 minutes each side. Season meat with sea salt .
When steak is almost finished pour about two thirds of the garlic butter over the steak. Stir to coat add Parsley. Remove from the pan. Keep pan juices in pan.

In same pan add your zoodles and garlic Olive Oil and remaining garlic butter mixture. Stir Zucchini until cooked. Season with salt. Add back in the Steak Bites.

Note * Can add a Splash of water to steam the Zoodles. Don't overcook.
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