Posted by coastaloliveoils on Jan 18, 2014 in Recipes |

Just *SOME* of the Amazing Pairings Possible Lemon White Balsamic + Tuscan Herb EVOO Aged Red Apple Balsamic + Tuscan Herb EVOO Honey Ginger White Balsamic + Persian Lime EVOO Strawberry Balsamic + Basil EVOO Peach White Balsamic + Tuscan Herb EVOO Maple Balsamic + Organic Persian Lime EVOO Blackberry Ginger Balsamic + Persian Lime EVOO Dark Chocolate Balsamic + Blood Orange EVOO Tangerine Balsamic + Blood Orange EVOO Mushroom Sage EVOO + Lemon Balsamic Blueberry Balsamic + Lemon EVOO Dark Chocolate Balsamic + Chipotle EVOO Red Apple Balsamic + Hojiblanca EVOO Fig Balsamic + Garlic EVOO Pomegranate Balsamic + Persian Lime EVOO Strawberry Balsamic + Lemon EVOO Red Apple Balsamic + Roasted Walnut Oil Cinnamon Pear Balsamic + Roasted Walnut Oil Cherry Balsamic + Lemon EVOO Traditional Balsamic + ANY EVOO Coconut White Balsamic + Butter EVOO = Coco-butter Coconut White Balsamic + Lime EVOO Coconut White Balsamic + Roasted Sesame Seed Oil 1 Part Lemon Balsamic + 1 Part Butter EVOO + 1 Part Garlic EVOO Garlic EVOO + Butter EVOO Organic Basil + Cranberry Pear Balsamic Pomegranate + Garlic EVOO Vanilla Balsamic + Blood Orange EVOO Chocolate Balsamic + Blood Orange EVOO Vanilla Balsamic + Chocolate Balsamic Chocolate Balsamic + Espresso Balsamic Chocolate Balsamic + Coconut White Balsamic Coconut White Balsamic + Lemon EVOO Raspberry Balsamic + lemon EVOO Lemon EVOO + Cinnamon Pear...

Posted by coastaloliveoils on Jan 18, 2014 in Recipes |

Coastal Olive Oils now carries Pappardelle’s Pasta — The Fine Art of Pasta. About Pappardelle’s…   Why? Pasta as art? Indeed! Our pasta is produced with the same care and attention to detail that artists use when taking paint to canvas or chisel to stone. Pappardelle’s pasta is a true artisanal food. And what exactly is an artisanal food? It is made by hand, using the finest-quality ingredients available and following traditional methods of production. Our pasta makers have an intimate knowledge of every step of the time- honored tradition of making pasta: the flour, the added ingredients, the mixing and extruding, and finally, the drying process. Every one of our products has the touch and oversight of a pasta maker guiding it through the delicate craft of turning flour, water and a variety of herbs, spices, vegetables and fruits into edible art — it takes one of our pasta makers well over a year to hone his or her skills and become a master dough maker. Even members of our packaging team must be carefully trained to assess quality and to handle our products delicately, as theirs is the last touch and chance to make sure every thing is...

Posted by coastaloliveoils on Nov 5, 2013 in Recipes |

                2 tbs. 300+ Poly UP Extra Virgin Olive Oil 2 cloves garlic, crushed A sprig of fresh marjoram or oregano (optional) Sea salt Fresh ground pepper 1 pound meaty, tomatoes containing less water, such as Roma Tomatoes Preheat the oven to 300 F. Combine the UP extra virgin olive oil, garlic, herbs, salt, and pepper in a shallow oven proof dish. Slice the tomatoes in half lengthwise, toss with the oil and seasonings, and place cut side down in the dish. Bake for 2 1/2 hours, or until the tomatoes are completely soft and become wrinkled Whole Wheat Extra Virgin Olive Oil Pastry Crust 1 cup whole wheat flour 1 cup unbleached all-purpose flour 1/4 cup flaxseed meal 1/2 teaspoon fine sea 3/4 cup fruity, mid-high poly (250-300+) UP extra virgin olive oil 1/2 cup warm water In a medium mixing bowl, whisk together the flour, salt and flaxseed meal.  Add the olive oil and water and mix quickly with a fork until it comes together in a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes. Preheat oven to 400 degrees. On a lightly floured board or parchment-covered surface, roll out the dough into a 1/4-inch-thick round. Gently press into a 10-inch fluted tart pan with a removable bottom.  Cover the tart with plastic wrap and refrigerate for 30 minutes. Prick all over with the tines of a fork. Bake crust in preheated oven for 15 to 18 minutes, until lightly browned.  Cool before filling. Quiche Filling 7 large eggs, beaten 1 /12 cups oven roasted tomatoes, drained thoroughly 2 tablespoons fresh basil, torn or chopped 1 1/2 cups shredded Fontina  1/4 cup fresh grated Pecorino Romano 2 tablespoons minced shallot 2 cloves garlic minced Sea salt & fresh cracked pepper to taste 10″ Olive Oil Pastry Crust recipe above Directions Preheat the oven to 400. Saute the shallots until until lightly browned.  Add the garlic and saute another minute.  Combine the shallots, garlic, and basil with the beaten eggs.  Season the egg mixture with salt and pepper to taste. Sprinkle 1 cup of Fontina cheese over the bottom of the crust.  Arrange the oven roasted tomatoes over the cheese. Add the remaining cheese, including Romano over the tomatoes. Pour the egg shallot mixture over the top. Bake in the oven for 25 minutes or until the filling is set, slightly puffed and golden brown.  Enjoy warm, or allow to cool to room temperature.  It can be made a day in advance or may be frozen and...

Posted by coastaloliveoils on Oct 21, 2013 in Recipes |

    Cinnamon Rolls 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...

Posted by coastaloliveoils on Oct 21, 2013 in Recipes |

  Chocolate Cake 1/2 cup cocoa powder   1 tsp. vanilla extract 1 1/2 cups all-purpose flour 1 cup granulated sugar1/4 tsp. salt 1 tsp. baking soda 1 Tbs. tangerine dark balsamic2 large eggs beaten with enough cold water to equal one cup  1/2 cup Blood Orange Agrumato Olive Oil + more for greasing pans Directions Preheat the oven to 350ºF. Lightly grease two 9-inch cake pans, one muffin pan, or one 13×9-inch pan with Blood Orange Agrumato. Mix together all the dry ingredients in a large bowl. Thoroughly mix together the liquid ingredients in a separate  large bowl until smooth.  Add the dry ingredients in to the wet and mix using a hand or stand mixer on low.  Pour the mixture into the prepared pans. Bake for 30 minutes (cupcakes will take about 15 min.) or until a cake skewer inserted in the center of the cake comes out clean. Make sure to not over-bake the cake. It should spring back when lightly touched, and a cake skewer inserted in the middle of the cake should come out clean. Cool for 20-25 minutes before removing the cakes from the pans to cool completely. Apply ganache when cool. Blood Orange Ganache 8 ounces semisweet chocolate chips or chunks 1/2 cup heavy cream 1 Tbs. Blood Orange Agrumato Olive Oil 1 pinch of sea salt Place the chocolate chips in a heat-proof bowl.  Heat the Cream in a sauce pan over medium heat until just about simmering.  Pour the cream over the chocolate and allow to sit for five minutes.  Gently whisk the chocolate and cream until smooth, consistent, and free from any lumps.  Add in the blood orange agrumato olive oil to the chocolate and whisk to thoroughly incorporate.  Allow to cool until it reaches a spreadable consistency.  Gently spread the slightly cooled ganache over the the completely cooled cake.  Serve with lightly sweetened whipped cream and a tangerine segment as garnish, if desired. Serves 12 small...

Posted by coastaloliveoils on Oct 9, 2013 in Recipes |

  Fall is upon us.  The first day of Autumn is exactly two weeks away.  It’s time to start gearing up for  braising, baking, and… *gulp*… dare I say, the holidays.  Please find the recipe for my crock pot adaptable slow braised lamb shank which utilizes our superlative, ultra fresh, award winning Coratina extra virgin olive oil and UP Barnea in two separate elements of the recipe. Slow Braised Lamb Shanks With Coratina and Malbec Wine Reduction Four lamb shanks 1/2 cup flour 1 tablespoon kosher salt fresh ground pepper to tastefour inch sprig of rosemary, woody stems discarded 4 cloves fresh garlic, minced 1 medium onion minced 1 large carrot, finely diced 1/3 cup Ultra Fresh, UP, Gold Medal Coratina Olive Oil 3 cups robust red wine such as Malbec 1 cup water *This recipe can be made in a dutch over or crock pot.  If using the oven, preheat to 300.  In a wide shallow dish or a gallon size Ziplock bag, mix the flour, salt and pepper.  Rinse and pat the lamb shanks dry and dredge in the flour.  In a large heavy bottom pan, heat the Coratina over medium-high heat, and brown the lamb shanks until golden brown on all sides, taking care not to over crowed the pan, cooking for about 5 minutes per side and set aside. In the same pan, add all of the vegetables and saute over medium heat, scraping up any browned bits, until the onions are translucent, for approximately five minutes.  Pour in the wine and simmer for another couple minutes and then add cup of hot water.  Add the fresh rosemary to the bottom of the crock pot or dutch oven and arrange the shanks on top.  Pour the wine and vegetables over the top.  Cook, covered in a heavy dutch oven for six hours or in a crock pot set on low. After six hours, carefully remove the shanks from from the liquid taking care not to allow the meat to slip off the bones.  Cover to keep warm.  Strain and de-fat the braising liquid.  Place in a small saucepan and reduce by half.  Adjust the seasoning with sea salt and fresh ground pepper.  Pour the reduction over the lamb shank placed atop a bed of mashed potatoes made with Ultra fresh UP Barnea extra virgin olive...