Wednesday, July 29, 2015

Care About Your Heart? Get Your 2-3 Tablespoons of Olive Oil Each Day!

This study was published in the journal Pharmacological Research2.
The study found that people who regularly consume olive oil are much less likely to develop cardiovascular diseases, including hypertension (high blood pressure), stroke, and hyperlipidemia (high blood cholesterol and triglyceride levels).
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Kids Eat Brussels Sprouts? Yes!

Kids Eat Brussels Sprouts? Yes!

Want to get your kids to eat all of those healthy veggies? Drizzle on the oil & balsamic.  Here's how:

1lb. Brussels Sprouts, halved
5 tablespoons Garlic Olive Oil
4 teaspoons Neopolitan, 18 Year, or Fig Balsamic
1 teaspoon Galena Garlic Pink Hawaiian Sea Salt

Slice sprouts in half and arrange in single layer on foil lined cookie sheet (or foil grill pan, if grilling).  Toss with the oil & sea salt. Drizzle on the balsamic and watch it caramelize as it bakes! Bake at 350 for 10-15 minutes until crispy on the edges but not over cooked.  Delicious!
*Note: This is a winner for any roasted veggies that are favorites!

Thursday, July 23, 2015

Olive Oil Diet? What?

A day on the olive oil diet and a great veggie recipe!!!!
3 tbs extra-virgin olive oil (used in cooking or as a dressing)
3 cups veg (at least)
2-3 serves fruit
6-7 serves starch (wholegrains where possible)
2 serves dairy (including eggs)
1/2 serve of white meat or fish (3 serves a week)
Grilled Zucchini & Veggies
6 small zucchini
1 large sweet onion
8 mini red, yellow, orange peppers (a mix of)
2 tablespoons Galena Garlic Backyard BBQ seasoning
2 tablespoons Galena Garlic Bourbon Molasses seasoning
4 tablespoons Oh Olive Baklouti Green Chili Oil
2 tablespoons Oh Olive Garlic Olive Oil
*18 Year or Fig Balsamic reduction: Heat 18 Year or Fig Balsamic in a small saucepan over medium heat for 10 minutes or until thick. Remove from heat and let cool. Put in a plastic mustard or ketchup container with pointed cap. Keep refrigerated for drizzling on your veggies, steaks, etc.
Cut zucchini lengthwise into 2-3 inch pieces. Cut mini peppers in half and add to zucchini. Slice onion into rings and add to veggie mix. Drizzle both oils over veggies. Sprinkle with the two spice blends and toss in a 9 x 12 (or larger) roasting pan. Roast at 400 degrees for 15 minutes or until desired doneness. Take veggies out of oven and drizzle with the balsamic reduction. Serve or refrigerate when cool, for later use.
*Note: You can also make these in foil on the grill! Add your favorite veggies; tomatoes, cauliflower, broccoli, etc. Recipe adapts!

Think You Can't Use Olive Oil and Lose Weight? Think Again!!!!,34445

Wednesday, July 22, 2015

Olive Oil Peanut Butter? Who Knew?

Olive Oil Peanut Butter?  Who Knew?

Fresh Ground Peanut Butter Made With Extra Virgin Olive Oil

2 Cups fresh roasted, organic, unsalted peanuts
1/2 tsp. sea salt (optional)
1 Tbs. granulated sugar (optional)
1/2 cup Hojiblanca Olive Oil

Cooking Instructions :

Place the peanuts in the jar of your blender or food processor. Add the salt and sugar if using. Pour the olive oil over the peanuts and wait 30 seconds until the oil flows to the bottom of the jar. Turn the blender on high. Process until the desired level of creaminess or up to two minutes for super creamy peanut butter. It may be necessary to turn of the blender a few times and scrape down the sides of the blender jar. Store tightly covered in the refrigerator for up to 6 weeks.  Makes amazing peanut butter cookies and just delicious on whole grain bread!

Makes 1 1/2 cups natural peanut butter
Cooking Time : 1-2 min
Servings : 1 1/2 cups

Tuesday, July 21, 2015

Oh My Blood Orange Olive Oil Muffins.....Sound Good? Oh Yeah!

Oh My Blood Orange Olive Oil Muffins......Sound Good? Here's the simple recipe:

Oh My Blood Orange Olive Oil Muffins
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
4 large eggs
2 teaspoons orange zest
2 teaspoons lemon zest
2 tablespoons Sicilian White Lemon Balsamic Vinegar
2 tablespoons whole milk
3/4 cup Blood Orange extra-virgin olive oil
2/3 cup sliced almonds, toasted
Powdered sugar, for sifting over the top of muffins when done
Preheat the oven to 350 degrees F. Place paper liners in a 12-cup muffin tin.
Blend together the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar and milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Chop almonds and add
them to the batter and stir until mixed. Fill the muffin tin almost to the top of the paper liners. Bake until golden on top and a toothpick inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes. Transfer to a wire rack to cool for 15 minutes. Remove the muffins onto a serving platter and let cool for 5 more minutes. Sift powdered sugar over the muffins or glaze with a tablespoon of Blood Orange Olive Oil, 1 cup confectioners powdered sugar, 1 teaspoon orange zest, and 1 teaspoon white vanilla. Add more powdered sugar till desired glaze consistency is reached.
Note: You can add dried cranberries, dates, raisins, etc. to the mix before baking. Even chocolate chips add a different dimension!

Sunday, July 19, 2015

Grillin' Brats Tonight? How about some Gravenstein Apple White Balsamic Mustard to with them?

Grilling Brats Tonight?  How about making your own mustard to go with them? Here's the easy recipe made with our NEW Gravenstein Apple White Balsamic.  Delicious drizzled over fruit, in Summer drinks with club soda, over chicken on the grill, over ice cream & in yogurt and of course, in this delicious mustard!  Get some of this ridiculously great balsamic before it's gone!

Gravenstein Apple White Balsamic Mustard

1/2 cup plus 3 tablespoons yellow or brown mustard seeds
About 1/4 cup plus 2 tablespoons (1 1/4 ounces) mustard powder
1/2 cup Gravenstein Apple White Balsamic vinegar
1/2 cup flat hard apple cider
1 1/2 teaspoons kosher salt
1 Granny Smith or Gravenstein or similar tart apple, peeled, cored and finely grated

Soak the mustard seeds: Place the mustard seeds and powder in a medium glass or ceramic bowl along with the balsamic and hard cider overnight. Place the mixture in a food processor along with the salt and process for 1 to 2 minutes until the seeds are coarsely ground. Add the grated apple and pulse a few times to incorporate. This makes about 1 2/3 cups mustard.
The mustard will be pungent at first. Cover and refrigerate for a few days (or to taste) before using.

Saturday, July 18, 2015

Cheesy Tomato Pie...Really? Yes, and Oh So Good!

Let's use those tomatoes that are starting to come in the garden in a delicious and easy recipe for Summer.
Here it is: Cheesy Tomato Pie
3 fresh garden tomatoes sliced
1/4 cup tomatoes chopped (do not add the juice, just the tomatoes, or pie will be runny)
1/2 teaspoon Galena Garlic Company Garlic Hot Blend
1 teaspoon high poly ultra premium Hojiblanca extra virgin olive oil
1 lb. lean ground round or ground turkey
1 sweet onion chopped
11/2 cups shredded cheddar cheese
1/2 cup Bisquick
2 eggs
1 cup milk
18 Year Traditional Balsamic for drizzling
Preheat oven to 400 degrees. Grease a pie plate with 1 tsp. of the Hojiblanca olive oil. In a fry pan, saute the ground round with the onion and Garlic Hot Blend Seasoning over medium heat. When done, spread into the pie plate and top with the cheese. In a medium bowl, beat the eggs, Bisquick, and milk until combined. Add the chopped tomatoes and pour over the meat mixture in the pie plate. Arrange the tomato slices on the top as in the picture below. Bake for 20 minutes or until done. Allow 5-10 minutes to set after removing from the oven. Cut into wedges, drizzle with balsamic, and serve with a green salad for a quick meal.
Prep Time: 15 minutes

Friday, July 17, 2015

Carrot & Zucchini Gingerbread with Toasted Almond Oil & Honey Ginger Balsamic Glaze

Looking for a different, but oh so delicious dessert? Try this!
Carrot & Zucchini Gingerbread with Toasted Almond Oil & Honey Ginger Balsamic Glaze

1 1/2 cups whole wheat flour
1 cup finely grated zucchini
1 cup finely grated carrot
1/2 cup toasted almond oil
1/2 cup molasses
2 large eggs
1 1/2 cups brown sugar
1 tablespoon freshly grated ginger
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup hot water
1 cup powdered sugar
1 tablespoon honey ginger white balsamic
Preheat the oven to 350 F.
Grease a 9-inch-by-5-inch loaf (or 8x8 square) pan with toasted almond oil.
Combine flour, baking soda, cinnamon, salt, allspice, and cloves and baking soda in a large bowl. Whisk well and set aside.
In a separate bowl stir combine the almond oil, brown sugar, eggs, molasses, ginger and whisk well. Add the carrot and zucchini. Add the flour mixture in three parts alternating with the hot water in three additions, beating until flour is just incorporated. Pour into prepared pan and bake until a toothpick inserted in the middle comes out clean, about 45 minutes. Cool cake in pan for 10 minutes and then turn out onto a rack to cool completely.
Serve a s a breakfast cake or with vanilla ice cream for dessert.

Wednesday, July 15, 2015

Love Fish? Looking for that New Perfect Recipe? Try This!

Pan Seared Fresh Halibut with Warm Marinated Heirloom Tomatoes and Baby Squash Salad
4 - 4 oz fillets of fresh firm fleshed fish such as halibut, tuna, salmon, tilapia, swordfish or cod
1 1/2 cups assorted heirloom tomatoes cut into 1" pieces
1 cup assorted baby squash cut into 1" pieces
3 tablespoon fresh coarsely chopped flat leaf parsley
1 small shallot thinly sliced
2 tablespoons Neapolitan Herb Balsamic
2 + 1 tablespoons fruity mild-medium Hojiblanca olive oil
sea salt and fresh ground pepper to taste
Place a heavy saute or grill pan over medium heat. Add 1 tablespoon of olive oil to the hot pan along with the sliced shallot and squash. Saute for two minutes until the squash is just slightly caramelized on the edges but still nicely firm to the bite. Remove to a bowl and add the tomatoes, Neapolitan Herb balsamic, an additional tablespoon of olive oil, and the chopped parsley - set aside.
Rub the fillets with 1 tablespoon of olive oil and season evenly with salt and pepper. To the same pan, add the fillets and sear until just cooked through.
Place a warm fillet on a plate and ladle a scoop of the tomato-squash salad along with any juices over the fillet and serve. Each fillet can also be placed over pasta, rice, risotto, quinoa, or bulgur and then topped with the warm tomato-squash salad.
Serves 4

Tuesday, July 14, 2015

Neopolitan Herb Balsamic Bloody Mary - Oh, Yeah!


Ground Pepper to taste
1/2 oz. freshly squeezed lemon juice
3/4 oz Neopolitan Herb Balsamic
11/2 teaspoon Horseradish
1/2 oz Worcestershire sauce
12 oz. tomato juice 6 oz vodka
4 celery stalks with leaves

Add ice to four glasses.  Mix all ingredients in a pitcher.  Pour into glasses equally. Garnish with celery stalks.   Pretty amazing!

Monday, July 13, 2015

Gravenstein Apple White Balsamic Shrub: Get Some Today!!!!!!

In the mood for a low calorie (can you believe 10 calories?) and delicious Summer beverage? Try our new Gravenstein Apple White Balsamic with club soda!  (you can add a spirit if you have a mind to do so, like vodka, gin, or even champagne!) Sooooo delicious! This new balsamic is available NOW in Glenview & Libertyville!

Dose of Olive Oil Reduces Risk of Cardiovascular Disease

Neopolitan Balsamic........ooh so good and so healthy, too!

Try our new Neopolitan Balsamic on grilled eggplant, zucchini, or any favorite veggie! Made from traditional herbs long used in Neapolitan cuisine including, rosemary, marjoram, thyme, garlic, and sage, it will launch your next salad, marinade, or BBQ to the next culinary level. Try drizzled over roasted vegetables or fresh sliced summer heirloom tomatoes. Use to marinate poultry, spike a Bloody Mary, on Portabella mushrooms, pork or a thick rib-eye steak before grilling. Fantastic in dressings, or with pasta, rice, or quinoa. Drizzle it over cucumbers and tomatoes, or try it brushed on bruschetta or paired with creamy cheeses. Delicious with our Blood Orange, Lemon, Lime Ultra Premium Olive Oils. Just drizzle, cook, & serve! Available now in Glenview or Libertyville! Magnifico!