Nutrition for the Body...Flavor for the Soul
Heavenly Olive Oils
BASIC BALSAMIC SAUCE
A quick balsamic sauce to pour over Steaks, Chops, Roasts and Chicken.
1/2 c. chicken broth
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ground garlic (granulated or powder)
1 tsp. smoked paprika
½ c. Heavenly 18 Year Old Traditional Balsamic Vinegar (Pomegranate for Fall Dishes)
2 t. cornstarch (optional to thicken)
1 T. butter In a non-reactive saucepan, heat
1/2 c. of chicken broth to a low simmer.
Add 1 tsp. each of ground coriander, cumin, garlic and smoked paprika. Simmer 3 minutes to reduce. Add 1/2 c. Heavenly 18 Year Old Traditional Balsamic Vinegar and continue to simmer 5 minutes. To reach the desired thickness, mix 2 tsp. of cornstarch to a small amount of water. Slowly whisk into the sauce using only what you need. Top with a pat of butter, whisk and serve.
BEEF BRISKET MARINADE
5lb. beef brisket
1/4 c. Heavenly Tuscan Herb EVOO
1/4 c. Heavenly Tangerine Balsamic Vinegar
Salt & Pepper
A little garlic powder
Coat the beef with seasonings and marinate overnight in refrigerator. Remove from refrigerator and let come to room temperature. Roast with marinade at 275 degrees in oven for six hours. Remove from oven and let sit for 20 minutes before serving
BEEF TENDERLOIN MARINADE
1/4 c. soy sauce
1/4 c. Heavenly 18 Year Traditional Balsamic Vinegar
1/4 c. Heavenly Garlic EVOO or Heavenly EVOO (unflavored)
Mix soy sauce, Heavenly 18 Year Traditional Balsamic Vinegar and Heavenly Garlic EVOO.
Lather the tenderloin in the sauce and let marinade for 6 hours. This makes enough marinade for 3 lb. tenderloin.
CHIPOTLE GRILL MARINADE
1/2 c. Heavenly Chipotle EVOO
1/4 c. fresh squeezed lime juice
1 T. minced garlic
2 tsp. salt
1 tsp. pepper
Mix all the ingredients well and place in a zip-lock bag or plastic container with up to 2 pounds of your favorite type of meat, poultry or vegetables. Refrigerate and marinate for 1-2 hours. Grill and enjoy.
CLASSIC CAESAR DRESSING
All you need is a few hearts of romaine, handfuls of crunchy homemade croutons, and several sprinklings of freshly grated parmesan cheese-what a perfect salad! If you don’t want to use the raw egg yolks in the dressing, substitute 1/2 T. heavy cream and an additional T. of parmesan cheese.
3 medium garlic cloves
2 tsp. Dijon mustard
4 T. fresh lemon juice
2 Egg yolks
Dash of Worcestershire sauce
6 anchovy fillets, coarsely chopped
1T. freshly grated Parmesan cheese
3/4 c. Heavenly Leccino EVOO
Combine all the ingredients except the olive oil and black pepper in a blender or food processor fitted with a steel blade. Mix thoroughly. Add the olive oil in a steady stream until the dressing emulsifies. Transfer to a medium bowl and season with pepper. Classic Caesar Dressing keeps refrigerated for 5 to 7 days. Makes 1 cup.
ESPRESSO BALSAMIC BARBEQUE SAUCE
4 cloves mince garlic
4 T. Heavenly Chipotle EVOO
1/2 c. Heavenly Espresso Balsamic Vinegar
1/4 c. soy sauce
1 c. ketchup
1 c. brown sugar
1/4 c. Dijon mustard
Salt and pepper to taste
Add Heavenly Chipotle EVOO to a preheated sauté pan. Add the garlic and sauté until it gets light brown, about one minute. Add Heavenly Espresso Balsamic Vinegar, soy sauce, ketchup, mustard, and brown sugar and stir well. Add freshly ground black pepper and sea salt to taste. Simmer for 10 minutes.
MAPLE BACON VINAIGRETTE DRESSING
4 T. Heavenly Maple Balsamic Vinegar
2 T. sherry wine vinegar or Heavenly Champagne Balsamic Vinegar
1 tsp. Dijon style mustard
4 T. Heavenly EVOO (your choice of unflavored)
2 T. finely minced shallots
1/2 tsp. salt
Freshly ground black pepper to taste
4 slices center-cut bacon, cooked to a crisp and finely crumbled
2 quarts young spinach leaves, stems removed and washed
Place spinach in a serving bowl. Place the Heavenly Maple Balsamic Vinegar, half the crumbled bacon, sherry wine or Heavenly Champagne Balsamic Vinegar, salt, half the shallots, pepper and mustard in a small saucepan over medium heat. Gently warm while whisking, removing from heat before it reaches a simmer. Allow to cool for a minute, and then whisk in the Heavenly EVOO to emulsify. Adjust seasoning. Gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallots. Best when served warm.
Salad Dressing – Very Similar to the Olive Garden dressing (only without the preservatives)
Tuscan Herb Olive Oil
Sicilian Lemon Balsamic
Italian Blend Bread Dipping Blend
For best flavor, let dressing set for 30 minutes, and mix well before serving.
Add equal parts of the Olive Oil and Balsamic, blend in seasoning to taste.
Also GREAT on FISH!!!
PERSIAN LIME AIOLI
2 fresh garlic cloves, minced
1 tsp. sea salt
1 large egg yolk
1 Tbs. fresh squeezed lime juice
1/2 cup neutral oil such as safflower or grape seed oil
1/2 cup Heavenly Olive Oils’ Persian Lime extra virgin olive oil
Place the garlic and salt in the bowl of a food processor fitted with a metal blade or in a blender. Pulse for a few seconds. Add the egg yolk and lime juice. With the motor running, slowly add the safflower oil in a thin stream. Without turning the motor off, add the Persian Lime extra virgin olive slowly in a thin stream. Taste and finish with more salt if necessary. Makes approximately 1 cup
WALNUT-BASIL SALAD DRESSING
1/4 cup Roasted French Walnut Oil
1/4 cup Basil Extra Virgin Olive Oil
1/2 cup 18-year Traditional Balsamic Vinegar
Salt and pepper to taste
A delicious and easy way to dress-up your greens. 1. Mix ingredients together shake well, and enjoy. Top with tomatoes and parmesan for a tasty addition. Serve with toasted walnuts or toasted bread.
WHITE BALSAMIC HONEY VINAIGRETTE
Balsamic vinegar has become a standard in many households. This dressing is delicious on any type of salad.
3 Tbsp. Heavenly Olive Oils’ Peach White Balsamic Vinegar
1 tsp Dijon Mustard
1 tsp Honey
Salt and Black Pepper to taste
6 Tbsp. Heavenly Olive Oils’ Koronieki Olive Oil
Whisk together balsamic, Dijon, honey, salt and pepper until blended. Gradually whisk in olive oil, blending well.