Spicy Sesame Lover’s Salad with O Jalapeño Garlic Olive Oil

Ingredients

Salad:

  • 5 ounces baby spinach
  • 8 – 12 cherry or grape tomatoes, sliced in half
  • 1 small Haas avocado, sliced into salad size pieces
  • Optional: 2 Tbsp maple ginger sesame crunch
  • Optional: 2 ounces goat cheese, crumbled

Dressing:

  • 2 Tbsp prepared hummus
  • 2 Tbsp O Jalapeño Garlic Olive Oil
  • 1 tsp soy or tamari sauce
  • 1 tsp honey
  • Optional: Several drops Tabasco or other hot sauce
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Spicy Sesame Lover’s Salad with O Jalapeño Garlic Olive Oil

Directions


 

 

Kate Mann at Salad Every Day creates another great salad and loves O Jalapeño Garlic Olive Oil for its fresh, spicy flavor.

In a large salad bowl, whisk together O Jalapeño Garlic Olive Oil with all of the dressing ingredients until smooth and emulsified. Add the greens to the bowl and toss well with the dressing. Garnish the salad with the remaining ingredients. Add salt and fresh ground pepper to taste. Serve, and enjoy!

Serves 4

 

 

Grilled Corn with O Jalapeño Garlic Olive Oil

Ingredients

• 4 ears of fresh, local corn

• Drizzle of O Jalapeño Garlic Olive Oil

• Pinch of kosher salt

• 4 lime wedges

• Optional: grated Cojita cheese

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Grilled Corn with O Jalapeño Garlic Olive Oil

Directions


JalGarlicCornSweet roasted corn & O Jalapeño Garlic Olive Oil are the perfect way to enjoy the long days of Summer. Aromatic & smoky jalapeño olive oil with a kiss of garlic. Just enough smoke & spice make this the perfect side to your grilled entrée. And the best part? It’s easy to prepare & looks festive on the plate.

Peel back husks from corn and brush with O Jalapeño Garlic Olive Oil. Position the ears of corn so that the husks hang off the side and have minimal burning. Grill corn on low heat, long enough to create a slight char on the kernels. When corn is slightly charred on all sides, remove add a small sprinkle of kosher salt. Serve hot with lime wedges.

Optional: add finely grated Cotija cheese before serving to add more depth and delicious flavor.

Serves 4

Hummus with O Jalapeño Garlic Olive Oil

Ingredients

2 cans (15 oz) garbanzo beans / chickpeas. Drain & rinse.
1/4 cup of tahini (sesame paste)
1-2 squeezed fresh lemons — to taste
Splash of water.
Kosher salt to taste — approx. 1/2 TBS.
2 fresh garlic cloves
1/4 cup O Jalapeño Garlic Olive Oil
Toasted Pita Bread — sliced into wedges for serving

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Hummus with O Jalapeño Garlic Olive Oil

Directions


Hummus_WebThe O Jalapeño Garlic Olive Oil makes this possibly our favorite healthy snack — ever!

In a food processor combine the rinsed garbanzo beans, tahini, lemon juice, garlic cloves, a splash of water & kosher salt. Puree. Add oil. Taste & adjust. Add more oil & water — to taste (water makes the texture fluffier).

Serve in a small bowl with toasted pita bread sliced into wedges. We like to add another little drizzle of O Jalapeño Garlic Olive Oil on top of the hummus just because it’s the perfect way to finish this dish & add deliciousness.

Serves 4-6

O Jalapeño Garlic Sea Scallops

Ingredients

1 lb Sea Scallops
Sea salt, to taste
2 tsp O Jalapeño Garlic Olive Oil
2 Tbsp Freshly squeezed lime juice to taste
1 tsp finely chopped fresh Jalapeño Chile pepper

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O Jalapeño Garlic Sea Scallops

Directions


This healthy & delicious recipe is inspired by O fan Devin Alexander, author of the “Biggest Loser” cookbook series.

Pat the scallops dry with a paper towel to remove any excess moisture. In a small mixing bowl, toss the scallops with 1 tsp of O Jalapeño Garlic Olive Oil until evenly coated. Season with salt and toss again.

Place large nonstick skillet over high heat. When hot, working in batches, if necessary, add the scallops in a single layer, not touching. Cook for 2 to 3 minutes per side or until golden brown on the outside and barely translucent inside.

Meanwhile, in a small bowl, stir together the remaining teaspoon of O Jalapeño Garlic Olive Oil and lime juice.

Divide the scallops among 4 serving plates. Pour the sauce evenly over the scallops, then sprinkle on the chopped Jalapeño.

Serve immediately

Serves 4

Roasted Corn Summer Salad

Ingredients

4 ears of corn
3 Tbsp O Jalapeño Garlic Olive Oil
1 ½ Tbsp O Citrus Champagne Vinegar
½ cup chopped red onion
½ tsp very finely chopped garlic
1 Tbsp mint roughly chopped
½ tsp of coarse salt
3 Tbsp cilantro, roughly chopped
¼ cup red bell pepper finely diced

Optional: ¼ cup finely grated Cotija or sharp cheddar cheese

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Roasted Corn Summer Salad

Directions


Sweet roasted corn & O Jalapeño Garlic Olive Oil are the perfect way to enjoy the last days of summer. Aromatic garlic and olive oil with a spicy finish. Just enough smoke & spice make this summer salad super easy to prepare & fun to serve.

Remove husks from corn, brush with O Jalapeño Garlic Olive Oil and grill to create a slight char on corn. Remove and let cool while you prepare the other ingredients. Once corn has cooled, slice kernels off corn by holding ear upright and slicing downward. In a deep bowl, mix all ingredients with a whisk and then add corn. Stir to combine and then serve.

Optional: add finely grated Cotija or sharp cheddar cheese before serving to add more depth and delicious flavor.

4 servings

 

O Jalapeño Garlic Olive Oil Pasta Primavera

Ingredients

1/3 cup O Jalapeño Garlic Olive Oil
2 tbsp. O California Organic Extra Virgin Olive Oil
1 medium onion, minced
1 clove garlic, minced
1 lb. thin asparagus (½ pieces)
1/2 lb. sliced mushrooms
6 oz. cauliflower (sm. florets)
6 oz. broccoli (sm. florets)
1 medium zucchini (¼ rounds)
1 lg. carrot, thin slices
2 tbsp. fresh chopped basil
1 cup grated Parmigiano cheese
1 lb. fettuccini, cooked, drained

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O Jalapeño Garlic Olive Oil Pasta Primavera

Directions


o_jalapenogarlicoil_croppedVegetables may be prepared in advance and refrigerated. Heat wok or deep skillet over medium heat. Add O California Organic Extra Virgin Olive Oil, onion, garlic, and mushrooms, and sauté until onions are softened, 2 minutes. Drizzle O Jalapeño Garlic Olive Oil. Add chopped basil mix to blend. In a separate steamer, place asparagus, cauliflower, zucchini, broccoli, and carrots. Bring water to a boil and remove and drain vegetables when they are al dente or tender crisp. Place all ingredients in a large bowl and season to taste with salt and pepper. Add pasta and cheese and toss gently. It is best to let pasta primavera sit for about 30 minutes. Serve.

Serves 4

Roasted Red Snapper with Cherry Tomato Salsa and O Tahitian Lime Dressing

Ingredients

2 tbls O Tahitian Lime Olive Oil or O Jalapeno Garlic Olive Oil, plus more for brushing
1 tbls O Citrus Champagne Vinegar
2 tbls chopped fresh basil
1 cup halved cherry tomatoes
1/3 cup chopped red onion
1 tsp minced jalapeno chile without seeds
4, 3-4 ounce red snapper fillets

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Roasted Red Snapper with Cherry Tomato Salsa and O Tahitian Lime Dressing

Directions


Pre-heat oven to 400 degrees F. Mix first 7 ingredients in a medium bowl and reserve.

Lightly brush small baking sheet with O Tahitian Lime Olive Oil. Brush both sides of fish with O Tahitian Lime Olive Oil. Sprinkle with salt and pepper. Roast fish until just opaque in center, about 10 minutes. Transfer fish to two plates. Spoon salsa alongside fish and serve.

2 servings

Recipe can easily be doubled.

 

 

Smoky Summer Corn Salad

Ingredients

2 ears of corn / 2 cups
2 poblano peppers
1/2 cup red bell pepper
1/2 cup red onion
1 firm avocado, peeled and pitted
6 cups or chilled chopped romaine lettuce
1/2 cup chopped fresh cilantro
1/2 cup crumbled Cotija cheese (or feta/salata ricotta)

1/2 cup O Jalapeño Garlic Olive Oil
1/4 cup O Citrus Champagne Vinegar
1 tsp. sea salt
1/2 tsp. cracked pepper

Brushing oil: 1/4 cup O Jalapeño Garlic Olive Oil

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Smoky Summer Corn Salad

Directions


jalgarliccornCrunchy, flavorful and refreshing. The sweet luxury of grilled summer corn with the aromatic kiss of jalapeño and garlic extra virgin olive oil. Simple and healthy with a burst of flavor. We love summer.

Brush O Jalapeño Garlic Olive Oil generously on shucked corn and place ears on medium heat grill. Rotate with tongs on the grill to caramelize the flavors and to prevent burning. Remove when corn appears done — usually 3-5 minutes. Cut kernels off roasted/ grilled corn. Let cool in a large bowl.

Roast poblano peppers over open flame or on the grill. Turning with tongs until charred all over. Place in paper bag and allow to “sweat” for 3-5 minutes. Peel, stem and seed poblano and red bell pepper. Cut peppers into 1/4 inch dice. Dice red onion. Dice avocado into 1/2 inch cubes. Rinse, spin and chop the Romaine and keep chilled. Chop the cilantro.

Whisk together the O Citrus Champagne Vinegar, O Jalapeño Garlic Olive Oil, salt, and pepper to make the vinaigrette. Toss all ingredients in a large salad bowl with the vinaigrette and sprinkle with the crumbled Cotija cheese. Salt and pepper to taste.

Serve on chilled plates.

Serves 4

Smashing Baby Red Potatoes and Jack Cheese

Ingredients

3 lbs. baby red potatoes
½ cup O Jalapeño Garlic Olive Oil
3 garlic cloves
1 cup Jack cheese
½ cup fresh cilantro leaves chopped

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Smashing Baby Red Potatoes and Jack Cheese

Directions


O Jalapeño Garlic Olive Oil delivers all the taste with none of the heat for a great southwestern kick to your Thanksgiving table.

Bring washed potatoes and garlic cloves to boil in a large saucepan. Reduce heat to medium until potatoes are tender, about 16 mins. Drain. Retrieve soft garlic cloves and mash in small bowl.

Return hot potatoes to same saucepan, drizzle with O Jalapeño Garlic Olive Oil. Add mashed garlic and using back of wooden spoon smash potatoes to 1-inch cubes. Stir in cheese and cilantro. Salt to taste.