Rustic Olive Oil-Fried Croutons

Sep 29, 2020

Ingredients:

• 1 loaf of crusty rustic bread cut into 1/2 inch cubes
• 1/4 cup of High-Hand Olive Oil Company’s Traditional Extra Virgin Olive Oil plus 2 tablespoons of olive oil separated
• 1/2 teaspoon of kosher salt
• 1/2 teaspoon of freshly ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder

Preparation:

1. Toss the bread, seasonings, and 1/4 cup olive oil together in a bowl and let stand for 5-10 minutes for olive oil to absorb into the bread.
2. Preheat 2 tablespoons of olive oil in a skillet over medium heat until you see it start to see a shimmer/bubbling.
3. Test the temperature by placing one bread cube in the oil. If you have the correct temp, the oil will start to bubble up around the bread cube’s edges.
4. Add the rest of your bread, making sure to keep it to a single layer. If you can’t, cook the rest in a second batch.
5. Let it cook for about half a minute to a minute until you see a nice golden brown on the bottom.
6. Grab your tongs and turn them over and let cook for about another minute.
7. Take one out and let it cool before tasting. You want a crunchy exterior with a soft and tasty olive oil interior. If you cook too long they will be too crunchy from over frying.

Note: You can change the flavors of this recipe by using other High-Hand Olive Oil Company oils as well as tossing the croutons with Parmesan cheese or other spices.

Baked Fontina Cheese with Herbs

Mar 19, 2019

Ingredients:

• 1½ pounds of Fontina cheese, rind removed and cubed into 1 inch pieces
• ¼ cup of High-Hand Olive Oil Company Spanish Hojiblanca Extra Virgin Olive Oil
• 6 cloves of garlic, minced
• 1 tablespoon of fresh thyme, minced
• 1 teaspoon of fresh rosemary, minced
• 1 teaspoon of kosher salt
• 1 teaspoon of freshly ground black pepper
• 1 loaf of crusty baguette, sliced
• ¼ cup of High-Hand Olive Oil Company Fig Dark Balsamic Vinegar, for drizzling

Preparation:

1. Preheat the oven on Broil and position oven rack about 5″ from heat.
2. While you are preparing the other ingredients, spread a sliced baguette on a baking sheet and lightly toast the bread under the broiler. After the bread has been toasted, lightly rub each piece with a raw garlic clove.
3. Next, spread the cubes of cheese in black cast iron skillet and drizzle with ¼ cup of High-Hand Olive Oil Company Spanish Hojiblanca Extra Virgin Olive Oil.
4. Combine the garlic, thyme and rosemary and sprinkle over the cheese. Then, sprinkle with salt and pepper to taste.
5. Place the skillet in the oven, under the broiler for 6 minutes, or until cheese is melted and bubbly and starts to brown.
6. Serve immediately and enjoy with sliced baguette and a drizzle of High-Hand Olive Oil Company Fig Dark Balsamic Vinegar on top.

Note: You can change the flavors of this recipe by using other High-Hand Olive Oil Company oils and balsamic vinegar, or by trying other cheeses.

Autumn Harvest Salad

Oct 25, 2018

Ingredients:

• 4 cups of mixed salad greens
• 1 apple, thinly sliced
• 1 cup of roasted beets or butternut squash, diced
• ½ cup of crumbled feta or goat cheese
• Optional: pomegranate arils, walnuts, pumpkin seeds, pecans, dried cranberries
• ½ cup of High-Hand Olive Oil Company Cranberry Walnut Dark Balsamic Vinegar
• ¼ of a cup of High-Hand Olive Oil Company Sage & Onion Infused Olive Oil
• ½ teaspoon of High-Hand Olive Oil Company Chardonnay Mustard or any whole grain mustard
• Salt and pepper to taste

Preparation:

1. Make vinaigrette: Combine balsamic vinegar, olive oil, mustard, salt and pepper in a jar and either shake vigorously or use a whisk to emulsify.
2. For roasted beets or butternut squash: Peel, dice and spread evenly in one layer on a sheet pan, drizzle with High-Hand Olive Oil Company Sage & Onion Infused Olive Oil, salt and pepper. Roast at 400 for about 30-45 minutes.
3. Assemble salad and enjoy!

Green Apple White Balsamic Seared Scallops

Oct 15, 2018

Ingredients:

• 6 slices of bacon cut into 3/4 inch pieces
• 1 pound of large sea scallops, patted dry
• Salt and pepper to taste
• 1 apple, thinly sliced
• Fresh arugula or spinach
• High-Hand Olive Oil Company Green Apple White Balsamic Vinegar, for drizzling
• Parmesan cheese for garnish

Preparation:

1. Heat a large skillet over medium-low heat and add bacon. Cook slowly, stirring frequently, until brown and crisp. Remove the bacon with a slotted spoon and transfer to a paper towel lined plate.
2. Drain excess bacon fat, leaving just about 2 tablespoons in the skillet. Increase heat to medium.
3. Add scallops and apple slices to the pan and sprinkle salt and pepper to taste.
4. Cook until the scallops are golden brown and opaque. About 2-4 minutes per side. Add bacon back to the pan to warm up.
5. Serve the scallops, apples and bacon warm over a bed of spinach or arugula. Drizzle with High-Hand Olive Oil Company Green Apple White Balsamic Vinegar and garnish with Parmesan.

Harvest Baked Brie

Oct 13, 2018

Ingredients:

• 1 wheel of brie cheese
• ¼ of a cup of Apple Walnut Butter
• 2 tablespoons of chopped fresh thyme
• ½ cup of chopped pecans
• ¼ of a cup of High-Hand Olive Oil Company Pear Cranberry White Balsamic Vinegar, for drizzling
• Optional: dash of cinnamon or paprika
• French bread, baguette or crackers
• Sliced figs, apples, persimmons or grapes

Preparation:

1. Preheat oven to 350 degrees.
2. Place the wheel of brie on a lightly greased oven safe serving dish. (You will not want to transfer this after it has been baked)
3. Spread Apple Walnut Butter on the brie and sprinkle with pecans and thyme.
4. Bake at 350 for about 6-8 minutes. Don’t let the pecans burn!
5. Remove from the oven and drizzle with High-Hand Olive Oil Company Pear Cranberry White Balsamic Vinegar.
6. Serve warm with bread or crackers and fresh fruit.

Maple Dark Balsamic Vinegar Herb Roasted Roots

Oct 13, 2018

Ingredients:

• 4-5 cups of sweet potatoes, carrots and parsnips, diced
• 2-3 tablespoons of fresh or dried herbs such as thyme, rosemary and sage
• High-Hand Olive Oil Company California Sevillano Extra Virgin Olive Oil, for roasting
• Salt and pepper to taste
• High-Hand Olive Oil Company Maple Dark Balsamic Vinegar, for drizzling
• High-Hand Olive Oil Company Sage & Onion Infused Olive Oil, for drizzling

Preparation:

1. Preheat the oven to 400 degrees.
2. Toss diced root vegetables in plain olive oil, herbs, salt and pepper.
3. Spread vegetables in one layer on a sheet pan lined with parchment paper.
4. Roast at 400 for about 30-45 minutes, stirring every 10 minutes, until vegetables are cooked through and lightly caramelized.
5. Remove from the oven and drizzle with High-Hand Olive Oil Company Maple Dark Balsamic Vinegar and High-Hand Olive Oil Company Sage & Onion Infused Olive Oil.
6. Serve warm and enjoy!