Tantalizing Extra Virgin Olive Oil Recipes
Our 2019 olive crop produced a wonderful, flavorful, robust blend of exquisite oil, with an earthy subtleness, grassy intensity, and bold peppery finish. Try it as a dip with your favorite bread, drizzle it over fresh organic greens or blend it with a splash of balsamic vinegar for a luscious complimentary dressing for your Caprese salad. Here are two of my favorite olive oil recipes. Enjoy the wonderful flavors, and feel good about what you’re putting in your body!
APTOS AVOCADO TOAST
I love this exquisite avocado toast recipe with its’ delectable layers of creamy avocado, egg, and cheese, finishing with a drizzle of our very own Pleasant Valley Farms extra virgin olive oil.
Ingredients:
· 1 ripe avocado, halved, pit removed, mashed
· 2 tbsp. extra virgin olive oil
· 2 tbsp. feta cheese
· 1 tbsp. fresh-squeezed lemon juice
· 1/4 tsp of garlic crystals
· Sea salt, fresh ground pepper
· Fresh chopped chives, basil, cilantro, rosemary, or any other preferred herb topping
· 2 eggs, poached, scrambled, fried or hard-boiled (choose your favorite!)
· 2 thick slices of hearty, whole grain or sourdough bread, toasted or grilled
Preparation:
1. Coarsely mash the avocado in a small bowl, add one tablespoon extra virgin olive oil, lemon juice, and salt and pepper to taste.
2. Spread the mashed avocado mixture over heavily toasted bread
3. Sprinkle feta cheese over the avocado mixture
4. Top avocado with a poached, scrambled, fried or sliced hard-boiled egg
5. Drizzle lightly with the remaining extra virgin olive oil
6. Sprinkle with sea salt and fresh ground pepper to taste
7. Garnish with fresh chopped herb of your choice
8. Relax and Enjoy!
CAPRESE SALAD
This salad is simple, refreshing, and indulgent! It’s my go-to salad when entertaining, especially in the summer when vine-ripened tomatoes are at their sweetest!
Ingredients:
· 3 to 4 medium to large vine-ripened tomatoes, sliced 1/4-inch thick
· 1 pound fresh mozzarella, sliced 1/4-inch thick
· 1 cup fresh basil – leaves removed from stems
· 1/2 – cup extra virgin olive oil
· Sea salt and fresh ground pepper
Preparation:
1. On a large platter alternate the slices of tomato and mozzarella, arranging them in a circular pattern.
2. Arrange the basil leaves over the tomatoes and mozzarella
3. Sprinkle with sea salt and fresh ground pepper to taste
4. Drizzle the olive oil over the tomatoes, mozzarella, and basil.
5. Serve immediately and enjoy!
