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.

Grilled Tuna Steaks with Blood Orange-Ginger Sauce

Ingredients

¼ cup O Extra Virgin Olive Oil
¾ cup O Blood Orange Olive Oil, plus more for brushing
¼ cup O Yuzu Rice Vinegar
½ thinly sliced fresh ginger
3 medium shallots thinly sliced
3 large garlic cloves thinly sliced
1 tbsp. light soy sauce
6 1-inch thick tuna steaks
Kosher salt and freshly ground pepper to taste
1-2 ruby grapefruit segments

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Grilled Tuna Steaks with Blood Orange-Ginger Sauce

Directions


In medium saucepan heat O Extra Virgin Olive Oil. Stir in ginger, garlic and shallots, and soy sauce. Cook until garlic is transparent. Remove from stove. Stir in O Blood Orange Olive Oil and O Yuzu Rice Vinegar. Return to stove and simmer briefly. About 1 minute. Remove from stove.

Light grill or heat 2 grill pans. Lightly brush tuna steaks with O Blood Orange Olive Oil and season with salt and pepper. Grill the steaks over moderately high heat, turning once, until medium rare, about 6 minutes. Transfer steaks to plates and spoon sauce on top. Garnish with fresh grapefruit segments. Serve with jasmine rice.

Serve with steamed jasmine rice.

6 Servings

Grilled Farm Vegetables with O Fresh Basil Olive Oil

Ingredients

12 cherry tomatoes, halved
6 tbsp. O California Premium Extra Virgin Olive Oil
24 asparagus spears
2 medium zucchini
1/1/4 cups fresh arugula
1 cup crumbled Feta cheese
1/3 cup O Fresh Basil Olive Oil
3 tbsp. O Sherry Vinegar
2 tbsp. finely chopped shallots
Coarse sea salt and fresh cracked black pepper

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Grilled Farm Vegetables with O Fresh Basil Olive Oil

Directions


Grill vegetables, beginning with the cherry tomatoes. Toss tomatoes with 3 tablespoons of O California Premium Extra Virgin Olive Oil along with salt and pepper. Spread them out on a baking sheet. Place on a hot grill, turning them over once and let cool.

Trim asparagus and slice zucchini length-wise using a mandolin or vegetable peeler. Toss with some EVOO and salt and pepper.

Place a ridged grill pan over high heat and leave there for a few minutes until very hot. Grill zucchini and asparagus, turning them over after about a minute. Remove and leave to cool.

In a small bowl whisk O Fresh Basil Olive Oil, O Sherry Vinegar, shallots, salt, and pepper. To assemble, arrange arugula and vegetables on a flat serving dish in order to show all individual components. Sprinkle with crumbled Feta cheese. Drizzle with dressing and serve.

Chilled Cucumber Soup with Lime, Yogurt and Dill

Ingredients

1 ½ cups plain low-fat Greek yogurt
1 cup chicken broth
½ cup sour cream
1 shallot, very finely chopped
½ tsp. kosher salt
¼ tsp. ground black pepper
¼ tsp. cumin
¼ cup O Tahitian Lime Olive Oil
3 tsp. O Citrus Champagne Vinegar
1 English cucumber, peeled, cored, and chopped
1 tbsp. finely chopped fresh dill
1 tsp. fresh mint

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Chilled Cucumber Soup with Lime, Yogurt and Dill

Directions


This fun summer appetizer is adapted from In Style and NYC restaurant proprietor, Donatella Arpaia. We love her entertaining idea about filling chilled shot glasses to create a small-plate, low-fuss tasting menu experience. It’s visually stunning, as well.

Chill 12 shot glasses. Meanwhile, in food processor bowl or blender, combine ingredients. Set aside enough dill to garnish later. Pulse until completely smooth. Salt and plenty of pepper to taste. Cover and chill until ready to serve.

Pour into chilled shot glasses and garnish with remaining dill.

Drizzle each serving with a splash of O Tahitian Lime Extra Virgin Olive Oil.

Serve on a beautiful tray.

Serves 12 in shot glasses or 4 in bowls

Grilled Salmon and Vegetables with O Fresh Basil Olive Oil

Ingredients

O California Premium Extra Virgin Olive Oil for brushing
1 3lb. skinless salmon fillet (about 1 inch thick)
Blistered baby zucchini, baby Patty Pan squash, and grilled tomatoes
O Fresh Basil Olive Oil Aioli

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Grilled Salmon and Vegetables with O Fresh Basil Olive Oil

Directions


Prepare barbeque (high heat). Brush grill with oil. Brush salmon with O California Premium Extra Virgin Olive Oil; sprinkle salt and pepper. Grill salmon uncovered for 5 minutes. Using two spatulas carefully turn over fish. Grill until fish begins to flake but is still pink in the center, 3-5 minutes longer. Transfer salmon to platter.

Brush baby zucchini, baby Patty Pan squash, and tomato halves with olive oil. Grill for 3 minutes on each side and remove from grill.

Arrange vegetables around salmon. Serve with aioli made with O Fresh Basil Olive Oil .

Avocado Salad with O Cabernet Wine Vinegar

Ingredients

3 avocados, firm
O Zinfandel Wine Vinegar to drizzle
A pinch dry oregano
Course kosher salt and freshly ground pepper

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Avocado Salad with O Cabernet Wine Vinegar

Directions


This is a simple, elegant side salad or appetizer. Easy to prepare and delicious.

Pit avocadoes, remove flesh from shells, gently slice lengthwise. Place avocado slices crosswise on long, narrow platter. Drizzle O Cabernet Wine Vinegar to taste. (It is nearly impossible to get too much of this delicious vinegar.) Sprinkle salt and pepper to taste. Dust with dry oregano. Serve. (To add variety you can top with thinly sliced red onions.)

6 Servings