Olive U Naturally

Spicy Baklouti Chili Gumbo

carolyn — Fri, 11 Jul 2014 18:24:36 +0000

Ingredients
1/2 pound smoked spicy sausage, such as Andouille sausage, cut into 1/2″ slices
1/2 pound peeled, deveined shrimp
1/2 pound boneless skinless chicken thighs
1 large celery rib, finely diced
1 green pepper, finely diced
1 red pepper finely diced
6 cloves of garlic, minced
1 yellow onion, finely diced
2 green onions finely sliced
1/4 cup finely chopped Italian parsley
1 dried bay leaf
4 cups chicken stock
2 tablespoons Worcestershire sauce
1 large tomato diced
2 cups sliced okra (optional)
1/4 cup + 2 tablespoons Baklouti Fused Chili Olive Oil
1/2 cup all purpose flour
salt and fresh ground pepper to taste
Rice to serve

In a large, heavy pot heat the Baklouti chili oil over medium-high heat. Season the chicken with salt and pepper and brown on both sides. Set the chicken aside and add the sausage to the pot. Saute the sausage slices until browned, and set aside.

In the same pot, set over medium heat, add the flour to the oil and pan drippings stirring and scraping to incorporate. Cook the flour over medium heat, stirring constantly for about 10 minutes until it turns a deep rich brown. Be careful not to go overboard and cook it until it burns!

Add the remaining two tablespoons of Baklouti chili oil to the flour mixture along with the garlic, peppers, onion, celery, and okra. Saute over medium low heat until the vegetables start to become tender, about 5 minutes.

Add the stock, tomatoes, and Worcestershire sauce to the pot and stir to scrape up any browned bits stuck to the bottom of the pan. Bring to a simmer and continue to cook until until the gumbo thickens. Add the Chicken and sausage back to the pot. Lower the heat and simmer over medium-low heat for about 30 minutes. Add the shrimp during the last two minutes and cook through.

Taste and adjust the seasoning with salt and pepper.

To serve, ladle the gumbo over rice and top with the sliced green onion and chopped parsley.

Serves 6-8

Baked Kale Chips

carolyn — Tue, 17 Jun 2014 17:36:18 +0000

A delicious way to get your veg on – and SO easy to prepare.

Start with 1 bunch (about 6 ounces) of Kale

1 tablespoon of Garlic Olive Oil

Sea salt or other spices to taste (we prefer the Vinnie The Knuckles Blend from our fellow store Spice Traveler)

Directions:

Preheat oven to 300 degrees.

Rinse and dry the kale, then remove the stems and tough center ribs like this:

Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt and/or other spices.

Arrange leaves in a single layer on a baking sheet (if you have tiny baking sheets at home you may need to use two of them). You can also line with parchment paper for easy cleanup.

Bake for 20 minutes until crisp.

Place on baking sheet on rack to cool.

Balsamic Tuscan-Herb Dipping Oil

carolyn — Mon, 16 Jun 2014 19:20:03 +0000

Here’s a great summer time recipe that’s easy to prepare!

Start with:

1 part 18-year Balsamic vinegar

4 parts Tuscan Herb Extra Virgin Olive Oil

Sea salt, to taste

Black Pepper, to taste

Parmigiano-Reggiano cheese (shaved)

French or Artisan bread/baguette

Directions:

Mix 18-year Balsamic and Tuscan Herb Olive Oil

Season to taste with sea salt and black pepper

Cut bread on a bias.

Dip bread and sprinkle with Parmigiano- Reggiano

YUM!

Green Chili Chicken Casserole by Charity

carolyn — Mon, 05 May 2014 16:57:20 +0000

Ingredients:
2 cans whole green chilis
1/2 onion
white corn tortillas
shredded cooked chicken
1 can green enchilada sauce
1 can cream of chicken soup
1 cup shredded colby/jack cheese

Topping:
Colby/jack cheese
Baklouti green chili olive oil
Sour cream

Preheat oven to 350 degrees. Dice green chilis and onions, then brown them in Green Chili Olive Oil. Rip tortillas into bite size pieces.
In large mixing bowl, add the rest of the ingredients and stir. Pour into casserole dish. Top with drizzle of Green Chili Olive Oil and cheese. Bake at 350 for 30 minutes, top with sour cream. YUM!

Homemade Mac-n-Cheese with White Truffle by Charity

carolyn — Mon, 05 May 2014 16:51:42 +0000

1 8oz. package elbow macaroni
2 T. butter, 2 T. Flour, 2 C. milk
2 C. shredded cheddar cheese
White truffle oil
salt & pepper

Preheat oven to 400 degrees. Prepare pasta to package directions. Melt butter in large saucepan. Whisk in flour until smooth. Gradually whisk in milk. Cook, whisking constantly, 5 minutes, or until thickened. Remove from heat. Stir in spices, cheese and pasta. Pour into greased casserole dish. Bake for 15 minutes until bubbly. Let stand 10 minutes before serving. Finish with drizzle of white truffle and salt & pepper to taste. YUM!

Olive Oil and Balsamic from Our Supplier Being Served at Sochi 2014 Olympics!

carolyn — Sat, 08 Feb 2014 06:54:45 +0000

How rad is this? Olive oil and balsamic from our supplier was hand selected to be served at the Sochi 2014 Winter Olympics. Currently our products are being served in all venues and are on the buffets in USA House and NBC’s VIP Hospitality Pavilion. The product is a HUGE hit.

Gift Packages

carolyn — Tue, 19 Nov 2013 00:44:33 +0000

Click to purchase

By popular demand we are offering great two-bottle and three-bottle gift packages.

You can create your own combinations, or any of our trained associates will be happy to assist you with suggestions.

Just give Olive U a call at 928-778-2337
to order the following:

Three 200ML bottle package – $39.95
Three 375ML bottle package – $54.95
Two 375 ML bottle package – $39.95

Remember, we ship anywhere in the Continental United States!

Click to purchase Gift Packages

Why Cooking with Extra Virgin is ALWAYS Better for You

carolyn — Thu, 03 Oct 2013 23:36:10 +0000

For years we have heard people say that you can’t cook with olive oil. Totally not true. We have also heard so many people say that they just cook with the “cheap stuff”. We don’t recommend that and here’s why:

Olive oil with a low level of Free Fatty Acid (FFA) has a higher smoke point than lower quality olive oils. More importantly, the phenols (antioxidants) found in fresh extra virgin olive oil also protect the oil from forming aldehydes which are more or less toxic to our cells, whether we eat them or inhale them while cooking.

Aldehydes will begin to form in any type of cooking oil as soon as it begins to oxidize as a result of being heated up, and are increased when an oil is heated for a long duration or at very high temperatures. The phenols unique to fresh, well made extra virgin olive oil “sacrifice” themselves to this heat oxidation thus preventing or diminishing the formation of toxic aldehydes, which makes a strong, if not iron clad case for exclusively cooking with high phenol, low FFA extra virgin olive oil above all other cooking oil options available.

All of our Extra Virgin Olive Oils are low FFA (around 0.2 or lower!) and some are super high in polyphenols! Just call us at 928-778-2337 or stop by the shop and any of our sales associates can help you find one to meet your needs.

Mixed Green Salad with Whole Citrus Vinaigrette

carolyn — Tue, 01 Oct 2013 23:16:37 +0000

2 juicy lemons

1 juicy orange

1 shallot

1 1/2 C pure olive oil

1 tsp sea salt

1/2 tsp freshly ground pepper

1/2 C Sicilian Lemon Balsamic Vinegar

8 C mixed young green lettuces/arugula

Juice lemons, orange, and shallot in a juice extractor. Put the juices in bowl and whisk in the olive oil in a slow stream to form an emulsion. Season with salt and pepper. Taste and adjust the seasoning. Whisk again, cover and refrigerate for up to 3 days. Makes 3 cups.

Just before serving, place the greens in a salad bowl, add about 1/2 C vinaigrette and toss well. add more to taste and adjust seasonings.

Variation for blender: Use 3 lemons, 2 small oranges, 1 shallot, 1 tsp sea salt, 1/2 tsp pepper and 1-1/2 C pure olive oil. Use very juicy citrus.

Cut off and discard stems and ends of citrus. Quarter and cut out cores and seeds. Place in blender. Squeeze remaining juice and add to blender with shallot , salt and pepper;

Pulse and blend until fruit is as smooth as possible. With machine running add olive oil in a thin, steady stream. Will be thick like mayonnaise. Add 1/2 C Sicilian Balsamic Vinegar and

blend. If too thick add a little hot water. Cover and refrigerate for up to 3 days. If separation occurs, return to blender and blend until smooth again. Makes about 3 cups.

Dairy-Free Organic Butter Olive Oil Cinnamon Rolls

carolyn — Tue, 17 Sep 2013 16:55:42 +0000

5 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon salt
2 packages rapid rise yeast
2 cups warm water
¼ cup Certified Organic Butter Olive Oil
2 large eggs
2 tablespoons Certified Organic Butter Olive Oil
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
½ cup brown sugar
1 tablespoon ground cinnamon
1/3 cup Certified Organic Butter Olive Oil
1/2 cup brown sugar

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix the water, sugar, butter olive oil, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread butter olive oil all over dough. Mix sugar and cinnamon and sprinkle over “buttered” dough. Sprinkle with walnuts and or raisins, if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Preheat the oven to 350°.

Coat the bottom of baking pan with 1/3 cup butter olive oil and sprinkle with 1/2 brown sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.