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Mangiare Bene, Stare Bene!
(Eat Well, Be Well )




OLEVANO OLIVE OIL POTATO SALAD



This potato salad made with baby potatoes is summer picnic friendly, and vegan, due to the lack of mayonnaise. Can be made gluten free, also.

INGREDIENTS

1/2 cup of beer – a wheat beer, pilsner or lager might be best, or use gluten free beer or wine
1/4 cup extra virgin olive oil -- use Olevano Delicato, or if you prefer a strong flavor, Olevano Fruttato
1/4 cup of roughly chopped herbs -- Italian parsley is recommended, but rosemary or thyme works -- plus more for garnish
1/4 cup of roughly chopped green onions
2 TBS lemon juice
Grated peel of half a lemon
2 cloves of garlic, chopped
1 tsp pepper, or more to taste
2 pounds small baby potatoes (red, white or Yukon gold, or even fingerling) scrubbed and halved or sliced into ¼-inch thick rounds
1 TBS salt
3 stalks of celery, chopped to desired size (we prefer pretty crescent-shaped cuts, but chop finer if you prefer)

INSTRUCTIONS

1. Before cooking, or while the potatoes are cooking, combine beer, olive oil, herbs, green onions, lemon juice and peel, garlic and pepper in a blender or food processor. Pulse until the herbs and garlic have been chopped into little pieces.
2. Add potatoes to a pot, add salt, cover with water at least one inch higher than potatoes. Bring to a boil over high heat. Reduce heat to medium and cook until cooked through, but not mushy, about 5 to 6 minutes. (Poke them with a fork or paring knife. The poke should go all the way through and come out easily.)
3. Reserve 1/4 cup of the starchy cooking water, then drain. Place potatoes in a large mixing bowl.
4.Add the reserved cooking water to the blender/processor and pulse to emulsify. (Alternately: whisk the cooking water into the dressing to emulsify, in order to keep herbs more roughly chopped.)
5. Take half of the dressing and drizzle over the potatoes. Mix well. The potatoes may soak the dressing up; if so, add more dressing, to taste. Let the potatoes rest, but toss every few minutes for about ten minutes.
6. Chop celery, and add to the bowl with desired amounts of added herbs and green onion, then toss. Season with salt and additional pepper, to taste. This salad can be served warm or cold.

OPTIONAL ADD-INS: Sliced green olives. Capers. Splash of apple cider vinegar. Crispy, crumbled pancetta.


OLEVANO STRAWBERRY CAPRESE SKEWERS



INGREDIENTS:

Mozzarella Ciliegine (Cherry Sized Mozzarella in Water), typically comes 25-35 in a tub
Fresh Basil, full leaves or torn
Fresh Strawberries, halved or thickly sliced to a similar size as other ingredients
Grape Tomatoes
OLEVANO Apple Balsamic
Salt
Pepper
Cocktail Picks or Blunt Toothpicks (or Long Wooden Skewers)

DIRECTIONS:

1. Assemble skewers: mozzarella ball first, then basil, then strawberry, then tomato.
2. Arrange on platter as desired.
3. Drizzle with OLEVANO Apple Balsamic
4. Salt and pepper to taste.

OPTIONAL STEPS:

1. Simmer balsamic until it is reduced, then cool, for a more intense flavor.
2. OLEVANO Pear Balsamic, or plain, will also taste delicious.
3. Use purple basil, or yellow tomatoes, for an extra pop of color.



OLEVANO TRUFFLED CAULIFLOWER MAC-N-CHEESE


This recipe boosts the nutrition and flavor of a potluck favorite with added veggies and luxurious truffle. And it's a ONE POT dish!

INGREDIENTS
1/4 cup Olevano Truffle-Infused Extra Virgin Olive Oil, divided
1 clove garlic, chopped fine
1 small/medium onion, diced
1/4 cup of liquid (use water, or add a pilsner, lager or ale beer for extra flavor)
1 tsp salt (less if you use optional ham add-in)
1 tsp pepper
1/4 tsp mustard powder
1 medium head of cauliflower, chopped (similar size to macaroni noodles, or larger, to taste)
2 cups dry elbow macaroni
2 cups milk (whole or skim)
2 cups water
1 slice American cheese
2 cups of shredded cheese (any kind or combination, but make at least a half cup of it cheddar)
1/2 cup bread crumbs (plain or panko)
OPTIONAL INGREDIENT: 1/4 lb diced ham

Cast iron or any oven-safe skillet recommended. If you don't have an oven-safe skillet, cook this in your favorite pot or pan and transfer to a casserole dish before adding the bread crumbs.

DIRECTIONS:
1. Pour half (2 TBS) of the Truffle EVOO into a cold pan, add garlic, heat on medium-high, and saute until garlic aroma is released. (Approximately 45 seconds. Don't let it turn brown!)
2. Reduce heat to medium, add diced onion and cook until onion is translucent or slightly golden (approximately 4 minutes)
3. Add 1/4 cup of chosen liquid, salt, pepper and mustard powder, then cauliflower, and cook for up to 5 minutes, stirring occasionally.
4. Add pasta, milk, water (and ham -- optional), stir immediately and frequently. Cook for one minute less than package directions. (Most packages say 9-11 minutes, therefore, cook for 8 minutes. Thicker macaronis may take longer.)
6. While pasta is cooking, pour remaining (2 TBS) Truffle evoo over the bread crumbs in a bowl and stir, then preheat oven to 350 degrees.
7. Taste pasta -- should be very firm, not quite al dente, slightly undercooked but not hard. Will continue to cook throughout the rest of the process. Some liquid will remain in pan.
8. Add American cheese, then shredded cheese, stirring until well blended with dish.
9. Smooth out the top of the mac-and-cheese, then sprinkle truffled bread crumb mixture on top. Bake for 15 minutes, or until slightly golden.

SERVING: Serve hot. Makes a great pot-luck item, side dish, or even a main dish if you include the ham. Can be prepared a day in advance, saving the baking step for the next day.

SUBSTITUTIONS: If you like your cauliflower to have more bite, add it halfway through the pasta-cooking process, but note it will likely make your pasta cooking time longer, so you'll want to taste as you go. Carrots, peas, butternut squash or other vegetables could be added to increase the nutritional value.

We made a gluten free version by dividing the ingredients after step 3, using 1 cup of g-free penne and replacing bread crumbs (although g-free bread crumbs should work) with more cheese. However, the same measurement of penne resulted in an excess of sauce, so we added more cooked penne before baking.



OLEVANO "CHILI ALLA VESPUCCI"


This recipe takes you "around the world," just like famous Italian explorer Amerigo Vespucci, who reached the West Indies (where allspice grows) and Latin America (chili and chipotle).


INGREDIENTS:
4 Tbsp. Olevano Chili Infused Extra Virgin Olive Oil
1 large diced onion -- yellow is fine, but red will pack more flavor
6 cloves chopped garlic
2 pounds of boneless, skinless chicken (3 large or 4 small breasts, 6-8 thighs, or pulled rotisserie chicken)
6 cups of chicken broth
1 dried bay leaf
1 Tbsp. dried oregano
1 Tbsp. chipotle powder (more to taste – it’s spicy! See bottom for substitution ideas)
¼ Tsp. ground allspice
2 Tsp. dried thyme leaves
1 Tsp. salt, or to taste
1 Tsp. pepper
½ cup Olevano Apple Infused balsamic vinegar
1 28 oz. can tomatoes, with juice (if you used boxed tomatoes, throw in the whole 39 ounces!)
2 15 oz. cans of beans, drained and rinsed – red kidney beans will hold up well, but cannellini or ceci will also work – or combine two!
4 large bell peppers (green, red, yellow or orange), cut into bite/spoon sized pieces
1 large bunch of hardy and/or bitter green vegetables – kale, broccoli rabe, chard, mustard or turnip greens – chopped or torn into bite/spoon sized pieces

SLOW COOKER DIRECTIONS:
1. Sautee garlic and onion in oil until onions are translucent or slightly golden, then place in bottom of crockery.
2. Add raw* chicken, spices, then all remaining ingredients except for greens.
3. Cook on low for 6-8 hours.
4. 30-60 minutes before cooking cycle is complete, remove chicken and dice or shred; stir back into crockery, and add the greens. Complete cooking cycle on high.
5. Discard bay leaf.

*If chicken is cooked, can reduce cooking by 2-4 hours on low. If cooking on high, cook raw chicken mixture for 4-6 hours, and cooked chicken mixture for 4 hours.

STOVE TOP DIRECTIONS:
1. Sautee garlic and onion in oil in a Dutch oven or soup pot until onions are translucent or slightly golden.
2. Add raw chicken, spices, broth and balsamic, cover, and bring to a boil. Cook on low for 20 minutes. (Dicing the chicken while raw may reduce cooking time.)
3. Remove chicken and dice or shred. Return to pot.
4. Add all remaining ingredients. Bring to a boil, then simmer for 30 minutes.
5. Discard bay leaf.

SERVING: distribute into bowls – optional toppings include grated Parmesan, garlic bread and chili flakes.

SUBSTITUTIONS: Don’t keep chipotle powder in the cabinet? Combine 2 Tbsp. basic chili powder with 2 Tsp. smoked paprika, or combine some other smoked pepper like Aleppo with your chili powder. Try a different Olevano infused balsamic with a different green – like Pear balsamic with spinach! Bump up the veggie content with anything from carrots to zucchini.


OLEVANO "MEXICAN HOT CHOCOLATE" QUICKBREAD


Makes one 9x5-inch loaf

1/2 cup milk
1 large egg
1 tsp "good" tequila (we used an anejo)
3/4 cup sour cream or greek yogurt (we recommend full fat)
1/3 cup plus 1 tbsp Olevano Red Pepper Infused extra virgin olive oil
1 2/3 cups all-purpose flour
1/2 cup plus 1 tbsp unsweetened cocoa powder
2 TBLs ground cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 tsp salt

Preheat your oven to 325°F. Line a 9x5x3-inch loaf pan with parchment paper on bottom and the two long sides; leave some paper hanging over the edge. Grease and flower the short sides, or use cooking spray.

Prepare your ingredients in two bowls.

In one bowl, mix milk, egg, tequila, and sour cream or yogurt, whisking together until well mixed. Add olive oil -- if you're near the bottom of your bottle of Red Pepper EVOO (egads!) you may wish to pour the oil through a fine sieve -- and mix in with creamy mixture.

Sift flour, cinnamon, cocoa, baking powder and baking soda into a larger bowl. Add sugars and salt. Whisk out all lumps while it's dry.

Make a well in the center of the dry ingredients and pour in wet ingredients all at once. Fold together until just combined.

Pour batter evenly into lined loaf pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean.

Cool the pan on a wire rack for 10 minutes. Pull on the parchment to release the loaf, and let cool completely on rack before slicing.


OLEVANO RED PEPPER ZUCCHINI BOAT




Ingredients:

1 large zucchini
1/4 cup Olevano's Red Pepper Infused Extra Virgin Olive Oil
1/2lb ground turkey
1 cup chopped red onion
2 Crushed garlic cloves
1 cup cooked quinoa
1t cumin

1T liquid smoke
2T chopped fresh parsley
1 chopped roma tomato
Grated Parmesan


Directions:

1. Preheat oven to 350°
2.Cut zucchini in half, long ways so that you will have two ''boats''
3. Scoop the insides of both zucchini halves, finely chop the ''guts'' and set aside in a bowl
4.
Bake zucchini halves for 10mins
5. In a separate bowl, mix ground turkey, chopped onion, garlic, quinoa, cumin, and liquid smoke
6. Heat Olevano's Red Pepper Infused Extra Virgin Olive Oil on low in a skillet and add chopped zucchini, parsley, and Roma tomato
7. Add ground turkey mixture to skillet and slightly brown, thoroughly mixing all ingredients
8. Stuff zucchini halves, top with grated parmesan
9. Bake for 25-30mins
Enjoy!





OLEVANO RED PEPPER CAULIFLOWER BITES

Ingredients:

1 head of cauliflower
1/4 cup Olevano's Red Pepper Infused Extra Virgin Olive Oil
2 teaspoons dried herbs of your choice (I used savory and basil)
A pinch of
Obis One's Organic Black Garlic Sriracha Infused Sea Salt

Directions:

1. Preheat oven to 350°
2. Break cauliflower head into bite sized florets
3. Place florets in a large ziplock bag with herbs and salt
4. Drizzle your Olevano Red Pepper Infused EVOO into the ziplock bag
5. Seal the bag, and shake!
6. Empty the contents into a baking dish, and bake until golden and slightly crispy
Enjoy!





OLEVANO LEMON POUND CAKE RECIPE

Ingredients:

1 cup cake/pastry flour (not self-rising)
2 teaspoons lemon zest
5 eggs, separated (you will use 5 yolks and 4 whites)
3/4 cup plus 1 1/2 tablespoons sugar (in 1/2 cup, 1/4 cup, and 1 1/2 tablespoon portions)
3/4 cup Olevano's Amalfi Lemon infused extra-virgin olive oil, plus additional for greasing pan
1 1/2 tablespoons lemon juice (freshly squeezed)
1/2 teaspoon salt

Directions:

1.Preheat oven to 350° and grease a 9" pan with some olive oil
2. In a small bowl, whisk lemon zest and flour together, set aside
3. In a large bowl, beat together 5 yolks and 1/2 cup sugar at high speed until thick and pale, for about 2 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.
4. In a separate large bowl, beat 4 egg whites with 1/2 teaspoon salt at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 2 minutes.
5. Gently fold some of the whites into yolk mixture to lighten, then gently fold in the remaining whites.
6. Pour your batter into greased 9" pan and gently tap on the counter to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake for about 35 minutes, until puffed and golden, insert a wooden toothpick into the center of the pan, if it comes out clean, your cake is ready. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours.



Kate With Father Jim " Fresh Summer Salad" from Olevano on Vimeo.

OLEVANO APPLE VINAIGRETTE RECIPE

Ingredients:

1/2 Cup Olevano EVOO
1/4 Cup Olevano Apple Balsamic
1/2 to 3/4 Shallot
5 Cloves of Garlic
1 teaspoon Honey
1 teaspoon Dijon Mustard

Directions:

Finely Chop Shallot and Garlic
Blend Dijon Mustard, Honey, Shallot, Garlic, and Olevano Apple Balsamic for about 45 seconds
While blending ingredients slowly add Olevano Extra Virgin Olive Oil
Enjoy!



OLEVANO HASSELBACK CAPRESE RECIPE

Ingredients:

Roma Tomatoes
Fresh Mozzarella
Fresh Basil
Fresh Ground Black Pepper
Olevano Roasted Tomato and Basil Infused EVOO
Olevano Balsamic Vinegar

Directions:

1. Cut equal sized slices vertically into the tomato, not cutting all the way through, so that the pieces don't separate.
2. Add a fresh basil leaf and slice of mozzarella in between each slice
3. Drizzle Olevano's Roasted Tomato and Basil Infused EVOO
4. Add a splash of Olevano's Balsamic Vinegar
5. Top with fresh ground black pepper



KATIE'S CHARCUTERIE BOARD

Prosciutto Wrapped Parmesan and Garlic Twists
Sliced Calabrese Salame
3 Month Aged Manchego Cheese

Brie Pastries
Slice brie and place on sheet of phyllo dough
Add spoonful of Blackberry Jam
Sprinkle Almond Slivers
Drizzle Olevano Apple Balsamic Vinegar
Wrap the phyllo dough around ingredients enough that it won't drizzle out too much
Bake for a few minutes, until golden and crispy
Serve warm!


AHI TUNA AND SUMMER CORN SALAD

4 oz Olevano Olive Oil Poached Tuna
12 leaves escarole (washed and dried)
2 ears of Sweet Corn (corn should be removed from cob)
8-10 Grape Tomatoes cut into rounds
6 Kalamata Olives cut in half
3 leaves of Basil (chiffonade)
Juice of 2 lemons
3/4 cup of Olevano Olive Oil
2 Tbsp of water
Salt & Pepper to Taste

In a mixing bowl, combine lemon juice, water and salt & pepper. Slowly drizzle Olevano Olive oil whisking to incorporate. Add escarole, corn, grape tomatoes, olives, and basil. Mix Thoroughly. Plate salad and top with Olevano Oil poached tuna.
To Poach Tuna:
Warm 4 cups of Olevano Olive oil in a large sauce pot with a bay leaf. Season your sushi grade tuna with salt & Pepper. Submerse tuna loin in warmed Olevano Olive oil. Place entire pot of oil with tuna in a 250 degree oven for 1 hour and 20 minutes. Allow to cool at room temperature for about 1 hour. Carefully lift tuna out of Olevano Oil and place on a cookie sheet. Tuna will flake into large pieces. Place them on a salad and enjoy.

RIGATONI AND SWEET ITALIAN SAUSAGE

1 1/2 Tbhsp of Olevano Olive oil
6 oz Rigatoni Pasta
3 oz Ground Italian Sausage
1 tsp Sliced Garlic
5 oz San Marzano Tomatoes (hand crushed)
2 oz Pasta water
1 tsp of Basil (chiffonade)
A pinch of Red Pepper Flakes
Salt & Pepper to taste
Shaved Parmesan Reggiano for garnish

Place 1/2 tbsp of Olevano Olive Oil in a large saute pan on medium high heat. Crumble & cook sausage until brown. Add sliced garlic and stir for 2 minutes. Add hand crushed tomatoes and pasta water. Stir until tomatoes are incorporated. Place Rigatoni in salted boiling water for 8-10 mins or desired texture is achieved. Add drained Rigatoni to saute pan. Add basil, butter, & pecorino cheese. Toss pasta until it is glazed (has a shiny look). Drizzle 1 Tbsp of Olevano Olive Oil over pasta and toss. Plate and garnish with pecorino cheese.


The following recipe are those developed by Joseph Antonishek, Executive Chef of O'Bar in Los Angelos and presented to the guests of Gelson's Market.

“The Art of Appetizers” hosted By: Joseph Antonishek

GRILLED JUMBO SHRIMP SKEWERS (Makes 50)


Marinade:

1 cup Olevano lemon-infused olive oil
4 tablespoons chopped garlic
3 lemons – zest and juice from all
1 bunch Italian parsley, finely chopped
½ bunch thyme, picked from stem and chopped
½ bunch rosemary, picked from stem and chopped
1 teaspoon crushed red pepper flakes
2 tablespoons ground coriander
1 tablespoon freshly ground black pepper
3 pounds (50) jumbo shrimp, peeled, de-veined
50 bamboo skewers, soaked in water for 2 hours

Combine all of the marinade ingredients into a mixing bowl and mix thoroughly with a wire whisk. Place the peeled and de-veined shrimp into the bowl. Cover and refrigerate for 30 minutes. Skewer each shrimp onto a bamboo skewer individually by stretching the shrimp open lengthwise. Insert the skewer into the back of the shrimp starting at the tail end. Place the skewered shrimp into a pan all facing in the same direction. Pour the remaining marinade over the shrimp, cover with plastic wrap and refrigerate until ready to grill. Grill shrimp skewers for approximately 3-4 minutes on each side until shrimp is done. Serve with Roasted Red Pepper Aioli (recipe follows).