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Everything listed under: Extra Virgin Olive Oil

  • Chocolate Balsamic Chicken Mole

    Ingredients

    4 tablespoons Crystal City Extra Virgin Olive Oil
    5 pounds skinless boneless chicken thighs
    4 cups low-salt chicken broth
    1 cup Crystal City Dark chocolate balsamic
    1 1/4 pounds onions, sliced
    1/2 cup shelled pumpkin seeds
    6 large garlic cloves, sliced
    4 teaspoons cumin seeds
    4 teaspoons coriander seeds
    4 ounces dried pasilla chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed
    1 ounce dried negro chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed
    1/4 cup dried currants or raisins
    3-4" strip of orange zest
    1 1/2 teaspoons dried oregano
    1/2 teaspoon cinnamon
    Fresh cilantro for garnish 

    Directions
    Heat 1 tablespoon olive oil in a heavy stock pot over medium-high heat. Season the chicken with salt and pepper and  sauté in batches until golden brown, about 3 minutes per side. Place the browned chicken in a large bowl until all remaining chicken is browned.

    Add the chicken back to the still warm pot with any juices. Add the broth, balsamic and orange juice; bring to a gentle simmer and cook for 25 minutes until the chicken is tender.

    In a separate pot heat 2 tablespoons olive oil over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add pumpkin seeds, garlic, cumin, and coriander. Sauté until the seeds and garlic begin to color, about 2 minutes. Add chilies and stir until soft, approximately 3 minutes.

    Transfer the cooked chicken to a large bowl and reserve. Pour chicken cooking liquid into saucepan with onion mixture. Add the orange peel and oregano and cinnamon to the  pan. Cover and simmer until chilies are very soft, stirring occasionally, about 30 minutes. 

    Remove from heat and working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce; stir to coat. 

    This can be made up to two days ahead of time. It's actually even better the next day! Simply chill in a covered container and rewarm over low heat before serving. Serve with rice or warm corn tortillas,  along with a garnish of chopped fresh cilantro.

    Serves 6



  • Mediterranean Summer Salad/Bean Spread

    Dill and Lemon White Bean Spread
     
    Ingredients
     3 - 15.5 oz cans of white cannellini beans, drained (or 2.5 cups cooked cooled beans, drained)
     2 cloves fresh garlic
     1/3 cup Dill Olive Oil
     1 Tablespoon fresh squeezed lemon juice
     Sea salt to taste
     Additional UP Certified Olive Oil for drizzling
     
     Place the beans, garlic, dill olive oil and lemon juice in the bowl of a food processor or blender and process until creamy and smooth. Adjust seasoning based on the salt level of the beans. Refrigerate until the bean spread becomes a bit thick.
     
     Mediterranean Summer Salad
     1 cup cucumber cut into 1/2" dice
     1 cup fresh tomatoes diced or cherry tomatoes cut in half
     2 tablespoons fresh chopped dill
     2 tablespoons fresh chopped flat leaf parsley,
     1/2 cup feta cheese
     1/2 cup pitted olives, coarsely chopped or halved
     1/4 cup UP Certified Extra Virgin Olive Oil
     2 tablespoons Champagne Vinegar
     1 teaspoon sea salt
     fresh ground pepper to taste
     
     Place the cut up vegetables in a sealable container. In a separate bowl, whisk the champagne vinegar with the salt until dissolved. Add the olive oil the and pepper and whisk to combine. Pour over the vegetables and allow to marinate refrigerated for no more than an hour.
     
     To assemble, spoon the bean spread into a wide shallow bowl. Top with the marinated Mediterranean Summer Salad. Garnish the salad with freshly cut herbs, crumbled feta, olives, and an additional drizzle of olive oil. Serve cold with pita or grilled flatbread.
     
     
     



  • Rock Cod Veracruz with Red Chili Stuffed Olives

    Rock Cod Veracruz with Red Chili Stuffed Olives
    Fish
    4 large rock cod (or any mild fish) fillets, approximately 1.5 lbs, (1/2-inch thick)
    1/4 cup fresh lime juice
    finely ground sea salt
    1/3 cup UP extra virgin olive oil

    2 larges eggs whisked
    1 cup unbleached flour

    Sauce

    2 tablespoons Baklouti Olive Oil
    2 tablespoons Olive Wood Smoked Olive Oil
    1 large onion, thinly sliced
    4 garlic cloves minced
    28-ounce can diced tomatoes
    1 bay leaf
    1 teaspoon dried Mexican oregano
    3 tablespoons roughly chopped flat leaf parsley
    1 cup sliced Gordal Olives stuffed with Red Chili
    1/4 cup capers, drained and rinsed
    1/4 cup sliced green onions

    Start the sauce by heating Baklouti Olive Oil and Smoked Olive Oil in a large pot over medium high heat. Add the onion and cook, stirring regularly, until the onions start to brown, about 5 minutes then add the garlic and stir for a bit longer. 

    Add the diced tomatoes along with the bay leaf, oregano, parsley, half of the olives, and half of the capers. Simmer briskly, stirring frequently, for about 5 minutes to evaporate some of the liquid. Reduce the heat to medium-low, stir in 1/2 cup of water and simmer for 15 minutes. Taste and season with additional salt and pepper if desired.

    While the sauce is simmering, dredge the fish fillets first in flour, then in the egg, and then back in the flour. Heat 1/3 cup of UP extra virgin olive oil in a very large (12-inch) non-stick skillet over medium-high heat. Once the skillet is hot, pan fry the fish for approximately 3-4 minutes per side, or until nicely golden brown and a bit crisp on the exterior.

    To finish the dish, ladle the finished sauce onto individual dinner plates, place a piece of cod in the center, garnish with the remaining olives, capers, parsley, and green onions. Serve immediately.



  • Arugula Pasta

      

     

     Look at that lovely nest of bright spring-green happiness. The color of the pesto is everything you would expect, but one bite will tell you that you're not dealing with the usual pesto suspect, basil. It's winter here in the Northern Hemisphere. If you do have access to basil, chances are it's being grown in some warmer clime and then trucked or flown hundreds of miles to your local grocery store.

    This trucked/flown in basil, under the best circumstances, will be a pale comparison to the fresh, locally grown basil you can get in spring and summer. So let's swap it for the cold weather nutritional power house that arugula is. And, when we do it, let's also marvel at the peppery, complex, rich, nutty contribution that arugula will make to your pesto which also includes the finest, most nutritious extra virgin in the world.

    Ingredients
    12 ounces baby arugula washed and spun dry

    4 medium garlic cloves, peeled
    1 teaspoon freshly squeezed lemon juice
    1/2 cup hulled, toasted pumpkin seeds
    1/2 cup finely grated Pecorino Romano
    1 teaspoon fresh ground pepper and salt if used (depending on how salted your pasta water is)
    2/3 cup UP Crystal City extra-virgin olive oil

    Directions
    Cook your pasta based on the instructions. (I would suggest using the pasta we sell) 

    Meanwhile, combine arugula, garlic, lemon juice, half of the cheese, pumpkin seeds, in a food processor. With the motor running, slowly drizzle in olive oil and process until evenly blended until finely processed.  No more than a minute tops. Season well with salt (if using) and freshly ground black pepper.

    Drain pasta and toss with the arugula pesto and mix until evenly combined. Serve immediately with reserved cheese sprinkled on top.

    Serves 4-6


  • Corn Side Dish

     

    Take 1 bag frozen small kernel corn, sauté in pan using about 2 Tbs. Any Crystal City Olive Oil single variety EVOO. Sauté until kernels start to brown. Add about 1 tbs. Crystal City Lime Olive Oil and 1-2 tbs. Crystal City Honey Ginger Balsamic vinegar to the corn and remove from heat. Place in bowl and set aside to cool. After the corn has cooled, add some Grape tomatoes that have been cut in half, sliced avocado, chopped fresh cilantro, salt& pepper to taste. Stir, taste... You can add more Lime oil and/or Honey Ginger balsamic vinegar at this time if you wish... I did. So delicious....

  • Duck with Fig Balsamic

     

     Ingredients:
    4 Duck Breasts
    1/2 cup Crystal City Fig Balsamic
    3/4 cup Chicken Stock...
    2 Tbs Crystal City EVOO
    2 ripe pears, cored cut in 1/4 " slices
    1 yellow onion, cut in 1/4 " slices ( I recommend a large onion)
    1-1/2 lbs fingering potatoes, (boiled, cut in 1" pieces) (I picked a bag with small potatoes so I only had to cut a few.)
    2 Tbs Sage or Rosemary, fresh & chopped. ( I used Sage)

    Score duck breasts crisis cross with sharp knife ( I did just fat side). Season with salt&pepper. Heat oil in large skillet med-high heat. Add duck about 6 minutes per side for medium. Transfer to cutting board and tent with foil..(I covered not tented).
    Reserve 1/4 cup pan drippings.
    Add the pears, onion and potatoes to the skillet with the drippings. Sauté until brown.. About 5 min. (I used the same pan but recipe called for a new pan). Stir in sage, season with salt & pepper. Transfer to serving dish, cover to keep warm.
    Same pan.. Heat chicken broth and fig balsamic vinegar.. Bring to boil then reduce to a glaze... About 5 min. ( I did not let mine get too thick). Season with salt and pepper. ( I left this last s&p out)
    Slice the duck breast... (I removed the fat as I was slicing). Place on top of onion potato pear hash. Drizzle Fig glaze over the top and serve!


    Serves4
    Pairs well with a hazelnut spinach romaine lettuce avocado salad with Crystal City EVOO and Strawberry Balsamic.

  • Potatoe, Caramelized Onion, Roasted Red Pepper, Baked Eggs

     

     Potato, Caramelized Onion, Roasted Red Pepper with Baked Eggs

    Ingredients
    1 1/2 pound Yukon gold potatoes cut in 1" pieced
    1 Jar Delizia Roasted Red Peppers in UP Extra Virgin Olive Oil
    1 large onion, thinly sliced
    2 cloves garlic, minced
    1/4 fresh chopped flat leaf parsley leaves
    1/4 cup Crystal City Extra Virgin Olive Oil
    8 large eggs
    2 teaspoons of salt, plus salt to taste
    1 teaspoon fresh thyme leaves
    1/2 teaspoon paprika
    fresh ground pepper to taste

    Preheat the oven to 400 F.

    Directions
    Add the potatoes to a medium saucepan, cover with water, add 2 teaspoons of salt and bring to a boil. Reduce to a simmer, and cook for 5 minutes at a simmer until the potatoes are just barely tender but still not cooked all the way through.

    In a large oven proof saute pan, over medium heat, add the olive oil and heat.  Add the sliced onions and saute until they just  begin to take on a golden color.  Add the garlic and saute another minute.  Remove the pan from heat.

    Drain the potatoes well and allow to sit for a minute to help the moisture evaporate.  Add the potatoes to the saute pan with the onions, tossing well, and allow to cook over medium heat until they just begin to turn golden brown. Add the roasted red peppers, thyme leaves, paprika and toss to mix.

    Taste and season with additional salt and pepper, if desired.

    Place the saute pan in the oven and roast for 20 minutes until the potatoes are nicely browned.

    Remove the saute pan and carefully crack the eggs over the hash, leaving space in between each egg, sprinkle with a bit of salt and pepper and slide the saute pan back in the over for an additional 3-5 minutes depending on how you like your eggs cooked.

    Add finely chopped parsley to the pan and drizzle with additional Crystal City Extra Virgin olive oil and paprika if desired.

    Serves 4 http://feeds.feedburner.com/~r/DeliziaOliveOil/~4/0whAKAUq_10?utm_source=feedburner&utm_medium=email

  • Cauliflower "Schnitzel"

     

     Ingredients
    1 large head of cauliflower
    3 large eggs, beaten
    1 1/2 cups flour
    2 cups plain bred crumbs
    2 tablespoon fresh squeezed lemon juice
    2 cloves of garlic, minced
    3 teaspoons salt, or to taste
    fresh cracked black pepper, to taste
    1/3 cup UP Certified, high-phenol extra virgin olive oil, plus more for frying

    Slice the cauliflower in half straight through, leaving the stem portion of each half intact.  Carefully slice the two hemispheres, through the stem portion into 1/2" thick steaks.  It won't be perfect, some might fall apart, don't worry about it.

    Whisk together 1/3 cup of olive oil, garlic, and lemon juice, 1 teaspoon salt and pepper.  Place the cauliflower steaks and marinade into a large shallow pan or large gallon size zip lock bag.  Coat the cauliflower well and marinate for at least 1/2 hour.

    Whisk the eggs in a pie tin, or similar large flat, shallow dish.

    Whisk together the flour with a teaspoon of salt, and pepper to taste.  

     In a heavy bottom pan, or dutch oven, heat 2" of super fresh, UP Certified, High Polyphenol (300 ppm+) extra virgin olive oil to 350 F.
     
    First dredge the marinated cauliflower in the seasoned flour.

    Dip each steak into the whisked eggs,

    Then dip into the bread crumbs.

    Fry the coated steaks on each side for about 2 minutes or until golden brown. Allow to drain on a rack or paper towels before serving.

    Adjust seasoning by adding more salt if desired or pepper.

    For presentation, consider serving the steaks atop a bed of baby arugula or salad with additional lemon olive oil vinaigrette on the side and/or lemon wedges.

    serves 4-6 

  • Shrimp Etouffee

      

    Shrimp Etouffee

     I know. Just stop. Breathe (deeply). Now let's collectively get over it.

    If you're familiar with Cajun cuisine then you know about roux.  And if you know about roux, you know it's a sacred pillar of the cuisine, revered, and ALWAYS made with a mixture of copious amounts of butter and flour.  The shrimp etouffee recipe above would typically call for no less than 1/2 cup of butter - let that sink in for a minute.  Now let's focus our righteous indignation where it belongs.

    If you're still with me, (I assume if  you're still reading this, there exists at least a modicum of trust), then you'll make your roux forever more with extra virgin olive oil and never look back. It will be our delicious, healthy little secret. 

    Ingredients 

    1/2 cup Baklouti Agrumato, or any UP extra virgin olive oil of your choice
    3/4 cup all-purpose flour
    2 cups chopped onions
    4 cups chicken, shrimp or vegetable stock
    1 green bell pepper, chopped
    1 red bell pepper, chopped
    2 ribs celery, chopped 
    4 large garlic cloves, minced
    3 tablespoons tomato paste 
    1 teaspoon dried thyme
    1 bay leaf
    salt and pepper to taste
    2 pounds medium shrimp, peeled and de-veined
    1 bunch of green onions, sliced
    Steamed white rice, for serving

    Directions  
    In a large pot or Dutch oven, over medium heat, add Baklouti Agrumato or extra virgin olive oil of your choice. Add the flour, stir it to combine well, and then babysit it.  Continuously stir the flour to make a roux - this can take up to 10 minutes and needs your constant attention lest the flour burn. Stir the roux over medium heat until it reaches a deep caramel brown color. 
    Add all the vegetables and garlic to the roux, and saute until the vegetables become soft, approximately 5-7 minutes. Add the tomato paste to the mixture and stir cooking for another minute.  Add the bay leaves, thyme, and stock.  Whisk constantly over medium until the mixture becomes smooth and begins to simmer.  Turn down the heat to low, taste and adjust seasoning accordingly.
    Cook partially covered over low heat, keeping the pot at a simmer for 30 minutes. 
    Add the shrimp to the pot and cook for approximately 5 more minutes.
    Serve immediately over steamed white rice with sliced green onions and more Baklouti for drizzling. 
    **Disclaimer - this recipe is designed to have a spicy kick.  If you still want some of the taste of the Baklouti Agrumato but desire something a bit more mild, go with 1/4 cup Baklouti and 1/4 cup UP extra virgin olive oil of your choice.
    Serves 6-8 (with leftovers as the sauce gets even better the next day)

  • Empanadas

     

      Olive Oil Pastry
    1 1/2 cups Whole Wheat Pastry  Flour
    1/2 teaspoon salt
    1/4 teaspoon baking powder
    1/3 cup UP Extra Virgin Olive Oil
    3 to 4 tablespoons water



    Empanada Filling 
    1 pound ground beef or turkey
    1 large yellow onion, finely minced
    2 cloves garlic minced
    2 tablespoons UP Extra Virgin Olive Oil, or infused Olive Oil made with UP Extra Virgin Olive Oil
    1 jar Delizia Roasted Red Peppers in UP Extra Virgin Olive Oil, drained and coarsely chopped
    1 teaspoon dried oregano
    1 /2 cup shredded Asiago cheese
    Sea salt & fresh ground pepper to taste
    1 egg beaten


    To make the filling, heat olive oil of choice in a large skillet over medium heat.  Add the ground meat of your choice.  Saute until well browned.  Add the onion and saute until translucent.  Add the roasted peppers, garlic, oregano and cook for another few minutes until most of the moisture in the mixture has evaporated.  Add the cheese, mix well, taste and season with salt and pepper, and then set aside to cool slightly.

    Preheat the oven to 375.

    Sift together the flour, salt, and baking powder.  Mix the UP extra virgin olive oil and water together.  Add to the dry ingredients and mix well until a dough forms.  Knead on a lightly floured surface until smooth.  Roll out to 1/8" thickness and then using a round glass or a large circular cutter (4"-5" diameter would be perfect), cut out rounds of dough.  Fill each with 2 tablespoons of cooled filling, brush one half of the inner edge of  the circle and then pinch firmly closed to form a half moon shaped empanada.  Use the tines of a fork to make a decorative edge and help seal the empanadas.  

    Arrange on a baking sheet and brush with beaten egg.  Bake for 15-20 minutes until each empanada is golden brown.  Allow to cool slightly and serve warm.  Can be frozen and reheated with excellent results.

    Makes approximately 1 dozen empanadas

  • Roasted Beet Salad with Fresh Goat Cheese & Roasted Peacans



    Ingredients

    1 1/2 pounds fresh beets

    8 oz. Cherve (fresh goat cheese)

    6 cups baby arugula or mixed greens

    1 cup whole pecans, toasted

    1/4 cup + 2 tablespoons Cranberry-Pear White Balsamic Vinegar

    1 tablespoon good quality grainy mustard

    fresh ground pepper to taste

    1/3 cup + 2 tablespoons UP extra virgin olive oil



    Directions

    Preheat the oven to 400.  Trim the beets and wrap in one foil packet drizzled with a tablespoon of water.  Roast for 1 hour or until tender when pierced through with a knife.  Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels.  Warning:  This will dye your hands bright red.



    Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of Cranberry-Pear White Balsamic whisked together with 2 tablespoons of olive oil, and set aside.



    In a medium size bowl, whisk the remaining Cranberry-Pear White Balsamic with the grainy mustard until well combined.  Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified.  Add freshly ground pepper and sea salt to taste.



    Arrange the greens in a bowl or on a platter and dress with the Cranberry-Pear White Balsamic vinaigrette.  Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese and toasted pecans.



    Serves 6-8 generous portions