Panzanella Salad

Ingredients 1 (10-ounce) package frozen artichoke hearts, thawed 1 loaf rustic bread of your choice, cubed 1 medium red onion, chopped into large pieces 3-4 large red tomatoes, cut into wedges 1 cup pitted olives, halved (Kalamatas work well) 1 large bunch fresh basil, torn or thinly sliced (called chiffonade) 2/3 cup Pinehurst Olive Oil

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Nana’s Sunday Vegetables

Ingredients 1 cup Pinehurst Olive Oil Co. Arbequina Extra Virgin Olive Oil 5 ounces Gruyere cheese, shredded 2 large yellow onions, sliced 3 garlic cloves, minced 1 pound medium round potatoes 1 ½ pounds medium tomatoes ¾ pound zucchini 1 tablespoon fresh thyme Directions Preheat the oven to 375 degrees. Brush a 9″ x 13″

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Muffuletta Sandwich

Ingredients 1 loaf of Muffuletta bread ½ pound of Capicola ½ pound of hard salami ½ pound of Mortadella ½ pound of Emmentaler cheese ½ pound of Provolone cheese 1 jar Peaches Provisions Olive Salad Directions Split loaf of bread horizontally. Cover bread with olive salad, then layers of Capicola, hard salami, Mortadella, Emmentaler, and

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Honey-Ginger Balsamic Glazed BBQ Ribs

Marinade Ingredients 4 racks (8 pounds) baby back ribs 12 garlic cloves, mashed or minced 3 Tbs. Pinehurst Olive Oil Co. Honey-Ginger White Balsamic 3 Tbs. dark brown sugar 1 Tbs. Pinehurst Olive Oil Co. Toasted Sesame Extra Virgin Olive Oil 1 Tbs. sea salt Glaze Ingredients ¾ cup Pinehurst Olive Oil Co. Honey-Ginger White

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Extra Virgin Olive Oil Poached Fish

Directions Pat dry and season your favorite fresh fish (salmon, halibut, bass, snapper, etc.) with salt and pepper. You can use smaller whole fish such as the anchovies pictured or filets and steaks from larger fish. Be sure that your filets and steaks are no more than 1-½ inches thick. Place the fish into a

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