Extra Virgin Olive Oil is the essential ingredient in most of my family's kitchen creations. We invite you into our home to share with you these 5 coveted recipes straight from family cookbook, some that have been passed down for generations.
So open a bottle of beautiful, healthful olive oil and try these 5 best olive oil recipes:
1. Virgin Waffles
This is our Virgin twist on the traditional waffle. We use our Vanilla Bean Olive Oil in place of butter to give it that little something extra. It's a breakfast staple in our household!
- 2 Eggs
- 1 1/2 Cups Buttermilk
- 1/2 Cup Queen Creek Olive Mill Vanilla Bean Olive Oil
- 2 Tablespoons Brown Sugar
- 2 Cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
Preheat waffle iron and when hot spray with non-stick spray. Whisk together the eggs, buttermilk, Vanilla Bean Olive Oil, and brown sugar.
Add remaining dry ingredients. Mix until just combined.
Pour by half cupfuls into the hot waffle iron and cook until golden brown. Serve with a large scoop of your favorite ice cream or gelato and garnish with fruit as desired, or with syrup and butter for breakfast.
Tasty Tip: Try drizzling our fruity Strawberry Balsamic Glaze on top of your waffle instead of maple syrup.
2. Garbanzo Bean Salad
Meaty, healthy garbanzos give this marinated salad lots of body and tender crunch. Serves 6.
- 2 sixteen-ounce cans organic garbanzo beans, drained and well rinsed, or approximately 4 cups home-cooked garbanzos, drained of cooking liquid.
- 2 cloves garlic, chopped
- 1/2 cup chopped red onion
- 1/2 cup chopped celery
- 4 tablespoons Queen Creek Olive Mill Delicate Extra Virgin Olive Oil
- 4 tablespoons Queen Creek Olive Mill White Balsamic Vinegar
- 3 sprigs chopped Italian parsley
- 1/4 teaspoon red chili flakes
- 1/2 teaspoon salt
Combine all ingredients in a bowl and refrigerate for 1 hour before serving so that flavors can mingle.
3. Perry's Spaghetti all'Aglio, Olio e Peperoncino
(with tomatoes, feta and pine nuts)
My father used this simple and delicious pasta dish to court my mother. It worked, obviously, and to this day it remains one of her favorite meals. It makes an appearance at family supper at least once a month, and we still can't get enough of it. Serves 4.
- 1 pound spaghetti
- 1/2 cup Queen Creek Olive Mill Robust Extra Virgin Olive Oil
- 4 to 6 cloves garlic, chopped
- 1/2 tsp red chili flakes
- Parmesan cheese, grated
- Italian parsley, chopped
half cup of toasted pine nuts
1 pint of cherry tomatoes, chopped
3/4 cup crumbled feta cheese
- sea salt to taste
Cook spaghetti in a large pot of salted boiling water until al dente. Reserve one cup cooking water then drain. A few minutes before the spaghetti is al dente, add olive oil, garlic, and red chili flakes to a saute pan that is large enough to accommodate the pasta once it has cooked. Cook over medium heat until the garlic starts to turn golden (careful not to burn). Add pine nuts to a separate, small saute pan on medium heat for 2 minutes or until nuts begin to slightly brown (careful not to burn). Transfer pasta to the saute pan and toss. Add chopped cherry tomatoes, crumbled feta and toasted pine nuts to pasta. Salt to taste. If the pasta is dry, add some of the reserved cooking water. Serve with grated Parmesan cheese and chopped parsley.
4. Lemon Chicken
This light, lemony chicken dish can be made in less than 30 minutes. The 'secret ingredient' is the freshly squeezed lemon juice. Serves 4.Ingredients:
- 2 skinless, boneless chicken breasts
- 1/2 cup unbleached all-purpose flour for dredging
- 1 tablespoon sea salt
- 1 teaspoon freshly ground pepper
- dash of cayenne pepper
- 1/4 cup Queen Creek Olive Mill Balanced Extra Virgin Olive Oil
- 2 tablespoons unsalted butter
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 clove garlic, minced
- 2 lemons, 1 juiced and 1 thinly sliced for garnish
- 1/4 cup capers
- 4 sprigs Italian flat leaf parsley, chopped
Butterfly chicken breasts, making 4 cutlets. Combine flour, salt, pepper and cayenne pepper in a shallow bowl. Dredge the chicken cutlets in the seasoned flour mixture and set aside. Heat the oil over medium high heat in a large skillet. Saute the chicken cutlets for about 3 to 5 minutes each side until golden, turning once. (Do in batches if the cutlets do not fit in the pan.) Set cutlets aside in a single layer and keep warm. Add the lemon juice, chicken broth, capers, garlic, and wine, scraping down the bits from the pan for extra flavor, and bring to boil. Let simmer and whisk in butter. Return chicken to pan to warm it. Season with salt. Arrange chicken on platter and pour sauce over chicken. Garnish with parsley and lemon sauce.
5. Triple Chocolate Sea Salt Cookies
These are dangerous! My mother, a self-proclaimed chocoholic, made these cookies a few years ago and the family has been hooked ever since. Makes 4-5 dozen.
- 1 cup butter, softened
- 1/4 cup Queen Creek Olive Mill Chocolate Olive Oil
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups unbleached all-purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon coarse-ground sea salt
- 2 cups dark chocolate chunks
Preheat oven to 350 degrees F. Cream the butter, olive oil, and sugar in a large bowl until light and fluffy. Add eggs and vanilla. Beat well. In a separate bowl combine flour, cocoa, baking soda, and salt. Gradually blend into the creamed mixture. Stir in chocolate chunks. Drop by teaspoon-fulls onto an ungreased baking sheet. Bake 8 to 9 minutes. Cool for 5 minutes, then remove to a wire rack to cool completely.
Have you tried any of these recipes?
Let us know how you #UseEVOO in the comments below!