Preheat oven to 375º. Drain, rinse and pat dry chickpeas. spread on a baking sheet lined with parchment paper.
Roast chickpeas in oven 45-50 minutes or until crunchy through.
Mix the olive oi, maple syrup and seasoning in a small bowl. Once chickpeas are crunchy, remove from oven. toss with mixture. Place chickpeas back onto baking sheet and cook for additional 10-15 minutes to caramelize.
In a food processor, combine all ingredients. Pulse to combine. Allow to process until mixture is coarsely pureed. Taste for seasoning. Serve as a dip alongside crusty bread with goat cheese, grilled vegetables or chicken or tossed with cooked pasta and fresh herbs.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
Warm a large skillet or work over medium heat. When the skillet is hot, pour in oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
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.
In a med. skillet drizzle ½ of the butter and garlic olive oil over medium heat. Add peppers and onions, sauté until tender. Add mushrooms and rest of oil toss and sauté until mushrooms are tender.
Place tortilla on baking sheet and sprinkle with cheese, then place one quarter of the pepper mixture on half of the tortilla and fold in half. Repeat with 3 more tortillas.
Brush top of tortilla with Green Chile Olive Oil. Place in oven and bake at 350 degrees for about 10 minutes. After 5 minutes flip the quesadilla over to brown. Both sides should be crisp and golden.
Remove from oven and cut into 4 pie shape slices. Place 4 pieces on plate and garnish with salsa, guacamole, sour cream and cheese.
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:
Whisk salt, flour, finely ground toasted almonds, cocoa, and powdered sugar in a medium bowl until thoroughly combined.
Using an electric mixer, beat butter in a large bowl until creamy. With mixer running, slowly pour in olive oil; mix well, then gradually add granulated sugar and vanilla extract.
Slowly stir in flour mixture until just blended. Form dough into a large ball, flatten in to a disk, wrap in plastic wrap and chill for at least 2 hours or overnight.
Remove the dough and allow to sit at room temperature for 20 minutes.
Preheat the oven to 375.
Press the dough in to an ungreased 11" fluted tart pan with removable bottom. Bake for 15-17 minutes until slightly firm to the touch. As soon as the pan is removed, take a very sharp knife and carefully cut the shortbread in to wedges, making sure to slice completely though the dough. Allow to cool completely and remove from tart pan.
Dust with additional powdered sugar.
Twist: Top with Blood Orange Olive Oil Ice Cream, Balsamic Berries. May use non-dairy Butter Olive Oil, or walnut oil too!
Recipe Notes
The following products are available at The Olive Twist, Inc and on-line stores.
Preheat oven to 325º. Remove and clean seeds. Dry seeds thoroughly, toss with Chipotle Olive Oil and sprinkle with sea salt. Roast on an un-greased baking sheet for 15-20 minutes or until golden.
Recipe Notes
The following products are available at The Olive Twist, Inc and on-line stores. Chipotle Olive Oil
Whisk together olive oil, herbs and salt in a small bowl. Place 6 cups of dry ingredients in a large bowl and drizzle the olive oil mixture and toss. Can keep in a tight sealed container for at least one week.
Recipe Notes
The oil in this recipe can be easily substituted for our Garlic, Chipotle, Wild Mushroom & Sage, Herbs de Provence, Basil, or Truffle Oil.
In addition, pretzels, oyster crackers, cheddar cheese crackers, and rice cereal are other alternatives used to make this easy snack mix.
