A unique side dish and a wonderful accompaniment to a mild fish entree like halibut or tilapia.
Ingredients:
2 lbs brussels sprouts
1/2 cup capers, drained
1/3 cup Coeur d’Olives Lemon-Infused Extra Virgin Olive Oil
3/4 tsp. red chili flakes
Steam brussels sprouts until they are tender and bright green. Slice in half and set aside. Heat oil in a large frying pan over medium high heat. Add capers and chili flakes and stir continuously until the capers start to open and are brown and crisp. Add the brussels sprouts to coat in the oil and caper mixture. Transfer to serving dish.
Filed under: Lemon infused oil, Side dish by Les Cooper
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A light, refreshing vegetarian dish with lots of flavor.
Ingredients:
Crust
6 sheets frozen phyllo dough, thawed
3 T Coeur d’Olives Basil/Garlic Infused Extra Virgin Olive Oil
3 tsp. toasted sesame seeds (approximate)
Filling
1 10 oz. bag frozen spinach, thawed and drained of all liquid
1/2 cup finely chopped red onion
1/2 cup crumbled feta cheese
10 cherry tomatoes, halved (optional)
Quiche Batter
2 eggs
1 cup low-fat milk
pinch of ground nutmeg
Preheat oven to 350 degrees. To make crust: Coat 9- inch pie pan with cooking spray. Lay 1 phyllo sheet on work surface and brush with oil and sprinkle with 1/2 tsp. sesame seeds. Top with second phyllo sheet and repeat until you have completed all six layers. Press into prepared pan and trim the edges with scissors. Sprinkle the feta cheese over the crust. In a small bowl, stir together the spinach and onion and layer on top of the cheese. Whisk together the eggs, milk and nutmeg and pour over the spinach and cheese mixture. Season with salt and pepper. Bake for 45 to 50 minutes or until top is brown and the center is set. Note: Can substitute broccoli and cheddar cheese for the spinach and feta.
Filed under: Basil/Garlic Infused Oil, Breakfast, Main dish meals, Vegetarian by Les Cooper
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Ingredients:
2 T Coeur d’Olives Garlic Infused Extra-Virgin Olive Oil
4 cloves of chopped garlic
1 tin flat anchovies, drained (optional)
1/2 tsp. crushed red peppers
1/3 cup Coeur d’Olives Kalamata Greek Olive or Tuscany Style Tapenade
3 T capers
1 32 oz. can crushed tomatoes
1 14.5 oz. can diced tomatoes, drained
A few grinds of black pepper
1/4 cup chopped flat leaf parsley
1 lb. spaghetti or pasta of your choice. We like angel hair.
Heat a pot of salted water for the pasta. While you wait for the water to boil make the sauce. In a large skillet over medium high heat add the oil, garlic, anchovies, and crushed pepper. Saute until garlic is soft and anchovies melt. Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat and simmer for 8 to 10 minutes. Cook the pasta al dente. Drain and toss with the sauce. Top with grated Pramigiano Reggiano or Romano cheese and serve with crusty bread and a Ceasar Salad.
Filed under: Garlic infused oil, Main dish meals, Tapenades by Les Cooper
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This slow cooked savory marmalade is a delicious accompaniment to pork and chicken as well as a great topping on sliced baguettes sprinkled with goat cheese.
Ingredients:
2 oz pancetta, finely chopped. Trader Joe’s has some already pre-chopped.
1/4 Coeur d’Olives Organic Extra Virgin Olive Oil (We chose this one for its peppery finish.)
2 large red onions, thinly sliced (Try shallots too. You will need at least six.)
1/2 cup Coeur d’Olives Fig Aged Balsamic (Actually all of our aged balsamics work well with this dish. Experiment and let us know your favorite.)
1/4 cup sherry vinegar
1/2 cup water
1 tsp. salt
1/4 tsp. white pepper
2 tsp. sugar
pinch of cayenne pepper
In a heavy skillet over medium high heat, warm the olive oil and add the pancetta. Cook until crisp, about 2 minutes. Add the onions and cook stirring frequently until the onions are golden brown, about 10 minutes. Stir in both vinegars and water. Add salt, sugar, and the peppers. Stir often, scraping the bottom and sides of the pan until most of the liquid is evaporated. About 10-12 minutes. Remove from heat and let cool completely. Pour off any excess liquid and store in an airtight container in the refrigerator for up to two weeks. Bring to room temperature before serving.
Filed under: Condiments and Salad Dressings, Fig Aged Balsamic Vinegar by Les Cooper
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Make this for a romantic Valentine’s Day brunch.
Ingredients:
3 eggs separated
1/4 cup all-purpose flour
3/4 cup ricotta cheese
1/4 cup Coeur d’Olives Lemon Infused Olive Oil
2 T sugar
1/4 tsp. salt
1 T grated lemon zest
Separate the eggs and beat the egg whites until stiff peaks form. In another bowl, stir together the egg yolks, flour, cottage cheese, oil, sugar, salt and lemon zest until well mixed. Fold the egg whites into the yolk mixture and stir gently until well combined. Heat a skillet to medium high heat and brush with Coeur d’Olives Lemon Infused Olive Oil. Spoon out 1/4 cup of batter for each pancake. Cook slowly for about 1 1/2 minutes and then flip pancake and cook for another 30 seconds. Serve warm topped with fresh raspberries.
Filed under: Breakfast, Lemon infused oil by Les Cooper
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Ingredients
6 thin cut boneless and skinless chicken cutlets
6 slices provolone cheese
24 asparagus tips
1/3 cup mayonnaise
1 T Coeur d’Olives Roasted Garlic Champagne Mustard
salt and pepper
1 tsp. dried herbs such as thyme or herbs de Provence
1/2 cup panko bread crumbs
2 T Coeur d’Olives Garlic Infused Olive Oil
Preheat oven to 425 degrees. Microwave or steam asparagus until bright green and just tender. Pound chicken to 1/4 -inch thickness. Brush with garlic olive oil and season with salt and pepper. Place one piece of cheese and 4 asparagus tips on top of each piece of chicken and roll up seam side down in a baking dish. Mix the mayonnaise, mustard and herbs in a bowl until well combined. Spread a dollop of the mayonnaise mixture on top of each piece of chicken until it is evenly distributed. Sprinkle the bread crumbs over all. Bake in the oven for 20 minutes or until the crumbs are golden and the chicken is cooked through. Note: Coeur d’Olives Lemon Infused Olive Oil can be substituted for the garlic oil.
Filed under: Lemon infused oil, Main dish meals by Les Cooper
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This is a flavorful variation on a traditional favorite that is sure to become a staple from now on.
Ingredients:
2 lbs baking potatoes, peeled and cut into 1-inch chunks
1 T butter
1/2 cup heavy cream or milk
1/2 cup Coeur d’Olives Garlic Infused Oil
chopped chives for garnish
Boil potatoes in a large pot of salted water until fork tender. Drain and put back in the pot. Add cream, butter, garlic oil and mash until smooth and creamy. Season with salt and pepper. Transfer to a serving dish and top with chopped chives. Serve with mushroom gravy. Yum.
Filed under: Garlic infused oil, Side dish by Les Cooper
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This dip is very quick and easy to make but tastes very “gourmet”.
Ingredients:
2 T. almonds (We use marcona.)
1 slice heavy white sandwich bread torn into pieces
1 cup drained jarred roasted red peppers
3 T Coeur d’Olives Garlic-Infused Extra Virgin Olive Oil
salt and cayenne pepper
2 T chopped fresh parsley
1 1/2 lbs. extra large shrimp, peeled and deveined
Pulse almonds in food processor until roughly chopped. Add the bread and 1 T of the garlic oil. Transfer to bowl. Add the peppers, another T of the garlic oil, a dash of salt and pepper and pulse until smooth. Transfer to a bowl.
In a skillet, add a T of garlic oil and heat to medium high. Add bread crumb mixture and cook, stirring until golden brown, about 5 minutes. Transfer to medium bowl and stir in parsley.
Pat shrimp dry and season with salt and pepper. Heat 1 T garlic oil in skillet over medium high heat until smoking. Add shrimp and cook until lightly browned, about 1 minute per side. Transfer to plate and sprinkle with bread crumbs. Serve with sauce.
Filed under: Appetizers, Garlic infused oil by Les Cooper
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This cookie is surprising. You will taste the sweetness first and then comes the spicy. We call these “cookies with a kick”.
Preheat oven to 350 degrees.
Ingredients:
1 cup butter
1 cup brown sugar
1 cup granulated sugar
1 egg
1 tsp. vanilla
1/3 cup Coeur D’Olives Habanero Infused Oil
2/3 cup vegetable oil (Canola is fine.)
1 cup rolled oats
2/3 cup shredded coconut
3 1/2 cups all purpose flour
1 1/2 tsp. salt
In a large mixing bowl, cream butter and sugars until light and fluffy. Add the egg and the vanilla and mix well. Add oils, then cornflakes, coconut, nuts and oats. Mix until well coated. In a separate bowl, combine flour and salt and gradually add to the wet ingredients. Stir until well mixed.
Roll dough into 1-inch balls and place approximately 2-inches apart on an ungreased cookie sheet. Press and flatten a bit with a fork. Bake at 350 degrees for 15 minutes. Allow to cool on cookie sheet for 3-4 minutes before cooling on wire rack.
Filed under: Cookies, Desserts, Habanero infused oil by Les Cooper
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This is an unusual combination of sweet and spicy.
Ingredients:
3/4 cup of all purpose flour
1 tsp. baking powder
1 tsp. salt
1 1/4 sticks of butter
3 oz. bittersweet or semisweet chocolate
3 oz. unsweetened chocolate
1/4 cup Coeur d’Olives Habanero Infused Olive Oil
1 14 cups sugar
3 large eggs at room temperature
Position the rack in the lower third of the oven and preheat to 350 degrees. Spray 9 x 13-inch pan with oil and set aside. In a medium bowl, whisk together the flour, baking powder and salt until well-combined. Place the butter and the chocolate in a double boiler and heat over low until melted. Remove from heat and transfer to a large bowl and allow to cool for 10 minutes. Using a mixer on medium speed beat the sugar into the melted chocolate mixture until smooth and silky, about 5 minutes. Beat in the eggs and oil until well incorporated. Stir in the flour until just mixed. Do not beat. Pour batter into prepared pan. Bake for about 20 minutes or until a toothpick inserted comes out clean or with a few moist crumbs attached. Let cool on a wire rack for at least 30 minutes.
Filed under: Desserts, Habanero infused oil by Les Cooper
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