Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan. Thoroughly shake or whisk together the Cinnamon Pear Balsamic and Organic Butter Oil.
In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture. Arrange the potato wedges on the parchment paper lined pan in a single layer, without overcrowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
Dice potatoes, making sure all are relatively the same size. Place in a large saucepan add the salt, and cover with hot water. Bring to a boil over medium-high heat to maintain a rolling boil. Cook until potatoes are tender throughout when poked with fork.
Heat the half-and-half, butter and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream-butter mixture, grated Asiago and Truffle Oil. Stir to combine. Let stand for 5 minutes so that mixture thickens and then serve!
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
Pat pork chops dry with paper towels. Sprinkle with sea salt and pepper. In nonstick 12 inch skillet, heat the Frantoio over med-high heat. Cook chops 4 minutes one side, turn over and cook 3 minutes the other side. Transfer to platter and keep warm.
Increase heat to high. Stir shallot into pan juices; cook 2 minutes. Stir in the balsamic and cook down for an additional 2 minutes. Add the strained poached quince (see side dishes) to the pan and stir to combine. Adjust seasoning with sea salt and fresh ground pepper.
To serve, ladle the pan sauce and quinces over the pork chops.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores Pure Maple Balsamic Vinegar
Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process.
Proceed with grilling or broiling the steaks. After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores
Put all ingredients into a food processor. Pulse until the mixture has the consistency of pesto. Lightly toss with one pound of cooked pasta or serve with crackers or bread as a spread.
Twist: Use Tuscan Herb Olive Oil, Juniper Berry Balsamic Vinegar or Cranberry Pear Balsamic Vinegar
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores
Mix all ingredients well and place in a zipper bag or container with up to three pounds of your favorite type of meat, poultry or vegetables. Refrigerate and marinate for 1-2 hours.
Twist: Change up the traditional balsamic vinegar to honey ginger or blackberry ginger. Add a little kick with a bit of cayenne or harissa olive oil. For another twist, try Toasted Sesame Oil
Place cubed chicken into a glass dish, the mushrooms in a separate dish and set aside. Take olive oil and seasoning and blend in a small bowl. Pour half over mushrooms and half over chicken and let marinate for ½ hour. Place chicken on a Kebab skew and repeat. Keep separate from the mushrooms.
Do the same for the mushrooms and set aside.
In a small glass bowl together all ingredients for the glaze.
Grill the chicken Kebab for about 15-20 minutes on medium heat, basting with the balsamic glaze as you turn the kabobs. Remove from heat once centers of the chicken are cooked through.
About 10 minutes after the chicken goes on the grill, place the mushroom Kebab on the grill and brush with the balsamic glaze until the mushroom is cooked to desired tenderness.
Twist: Serve with potato salad, a green garden salad or rice. Change up the oil, or balsamic vinegar to what's in your pantry, or to your taste.
Recipe Notes
The following products are available at The Olive Twist, Inc and on-line stores.
Twist: Any of our spicy oils would compliment this dish: chipotle, Harissa, and Cayenne. For a more Mediterranean flavor try the wild dill olive oil, or wild mushroom & sage olive oil with pita bread!
Recipe Notes
The following items are available at The Olive Twist, Inc, or our on-line store:
Preheat oven to 400ºF. Place the chicken in a single layer in a 13x9-inch baking dish. Brush or spread each piece lightly with Dijon mustard. Sprinkle with Elite Eight blend and salt and pepper. Sprinkle generously with the vinegar, then drizzle lightly with olive oil.
Please in the oven and bake until chicken is brown and done. Basting occasionally with pan juices, about 50 minutes. This is good hot or at room temperature.
NOTE: The ingredients can be mixed in a small bowl and poured over the chicken. The chicken and sauce can also set to marinate for about 30 minutes at room temperature or overnight in the refrigerator.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
