As Seen on Our Facebook Page
The Olive Oil Shops
2 weeks ago
Wild Mushrooms with Fontina 1 lb Assorted Mushrooms Sliced (Portabella, Oyster, Shiitake)1 Shallot Chopped1 TBSP Garlic Olive Oil1 TBSP Extra Virgin Olive Oil 2 TSP Aged Balsamic Vinegar1/2 TSP Sea Salt1/4 TSP Pepper1/2 Cup Grated Fontina Cheese1 TBSP ParsleyPreheat Oven 400In Small Bowl, Toss Shallot, Oil, Vinegar, S & PUse Pie Plate and toss mushrooms & Shallot MixtureSprinkle with Cheese Roast for 25 Minutes.Remove from Oven & Sprinkle with the Parsley ...
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Carrots & Parsnips with Herbs de Provence Olive Oil4 Large Carrots4 Large Parsnips3 Tbsp Herbs de Provence Olive oilSea Salt & Pepper1 tsp Thyme1 tsp Rosemary2 tbsp ShallotsOven at 450Cut Carrots & Parsnips into matchstick size.Put in a bowl and toss with all the ingredients Cook until lightly browned and tender. ...
3 weeks ago
Blood Orange BrowniesThis is so good 🙂 Substitute the Blood Orange Olive Oil for the Vegetable Oil in the Ghirardelli Brownie Mix. You will be happy you did. ...
4 weeks ago
Garlic Steak Bites Over Zoodles3 Tbsp of Butter6 Cloves of Garlic1 TBSP Grapeseed Oil 1 Tbsp Garlic Olive Ol1 LB Sirloin Steak cur into bite size piecesSea Salt1 TBSP Parsley Chopped4 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. ...
Closed on Tuesdays till Spring
221 Broad Street
Lake Geneva, WI 53147