One muffuletta loaf, similar to focaccia, split horizontally. Cover bread with olive salad, then layers of Capicola, hard salami, Mortadella, Emmentailer, and Provolone. The sandwich may be heated to soften the cheese. Wrap sandwich in plastic wrap and foil. Refrigerate for 4 to 24 hours.
Slice Pork Loin flat. Top with chopped pears, pecans, cranberries, and onions. Roll lengthwise and tie with cooking twine. Place in baking pan with rack and drizzle with Cinnamon Pear Balsamic. Roast until it reaches 170 degrees.
Twist: Cinnamon Pear also goes great on poached pears, baked apples, fresh fruit, and ice cream!
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
Pour the vinegar into a small saucepan and place over medium heat. When vinegar heats to a boil, reduce heat to a simmer and reduce vinegar by half – 1-2 minutes. Combine the honey, lemon juice and vanilla in a small bowl. Whisk in warm vinegar.
Plate greens, and any other toppings you desire other than the tomatoes, mango and shrimp.
Prepare dressing, thin with balsamic vinegar until desired consistency. Can blend in blender for a creamier texture.
Grill or saute shrimp in Chipotle Olive Oil and Mango Balsamic Vinegar. Toss with dressing and tomatoes, remaining mango then plate on greens
Twist: Use Green Chile Olive Oil for more of a KICK to saute the shrimp! Use only Mango Balsamic Vinegar for the dressing. Try Blood Orange, or Lime Olive oils in the dressing. CHEATER: use precooked shrimp and marinate in balsamic and oil for 1/2 hour.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores:
Measure all the ingredients together except the oils and blend well; add the oils and blend again. Be sure to add the sugar because it will be very bitter without it.
Twist: Use frozen fruit blend juices instead of just plain OJ.
Great marinade for seafood, fish and chicken. Pair with Romaine lettuce with aforementioned meat, red onion, apple raisins and pecans, to finish it off.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line store
Preheat the oven to 300 F. Combine the UP extra virgin olive oil, garlic, herbs, salt, and pepper in a shallow oven proof dish. Slice the tomatoes in half lengthwise, toss with the oil and seasonings, and place cut side down in the dish.
Bake for 2 1/2 hours, or until the tomatoes are completely soft and become wrinkled
Twist: Try a flavored Olive Oil! Rosemary, Tuscan Herb, Basil
Crust
In a medium mixing bowl, whisk together the flour, salt and flaxseed meal. Add the olive oil and water and mix quickly with a fork until it comes together in a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 400 degrees.
On a lightly floured board or parchment-covered surface, roll out the dough into a 1/4-inch-thick round. Gently press into a 10-inch fluted tart pan with a removable bottom. Cover the tart with plastic wrap and refrigerate for 30 minutes. Prick all over with the tines of a fork.
Bake crust in preheated oven for 15 to 18 minutes, until lightly browned. Cool before filling.
Quiche Filling
Preheat the oven to 400. Saute the shallots until until lightly browned. Add the garlic and saute another minute. Combine the shallots, garlic, and basil with the beaten eggs. Season the egg mixture with salt and pepper to taste. Sprinkle 1 cup of Fontina cheese over the bottom of the crust. Arrange the oven roasted tomatoes over the cheese. Add the remaining cheese, including Romano over the tomatoes. Pour the egg shallot mixture over the top. Bake in the oven for 25 minutes or until the filling is set, slightly puffed and golden brown. Enjoy warm, or allow to cool to room temperature. It can be made a day in advance or may be frozen and re-warmed.
Recipe Notes
The following products are available at The Olive Twist, Inc and on-line stores.
Cook pasta according to package directions omitting any salt or fat. Add beans during last minute of cooking
Meanwhile heat oil in large nonstick skillet over medium-high heat. Cook tomatoes 3 minutes or until skins begin to split slightly, stirring occasionally. Add olives, basil and garlic and cook 15 seconds, stirring gently, yet constantly. Remove from heat, cover and let stand to absorb flavors while pasta is still cooking.
Drain pasta mixture, shake off excess liquid, place in shallow pasta bowl or serving platter. Sprinkle evenly with cheese and top with tomato mixture.
Twist: Change up the flavor by changing the flavored oil oil to Basil, Garlic, Rosemary or Wild Mushroom and sage
Recipe Notes
The following items are available at The Olive Twist stores and on-line store.
