Above Gourmet Olive Oil wedding favors, oil oil favors, honey wedding favors, honey favors, swan favors, swan wedding favors, bridal shower favors and party favors
| | | | | |
Shop by Brand:
Ariston Specialties:
CPTG:
Favors & Gifts:

Some of our favorite recipes we would like to share. Enjoy!

Blood Orange Infused Olive Oil Lemon Infused Olive Oil Rosemary Infused Olive Oil
Greek Extra Virgin Olive Oil Fig Balsamic Vinegar White Balsamic Vinegar
Lime Infused Olive Oil Garlic Infused Olive Oil  


Blood Orange Infused Olive Oil

Blood Orange Tilapia Filets

Ingredients:
4 tilapia filets or any mild fish such as sole or flounder
1 cup cherry tomatoes, sliced in half
various chopped fresh herbs or dried herbs
Above Gourmet Blood Orange Olive Oil

Use a large piece of heavy duty aluminum foil. Drizzle some of the oil on to the foil. Arrange fish filets on top of oil in a single layer. Top with tomatoes and herbs. Try using chives, oregano, basil and parsley. Drizzle some more oil on top of the fish. Seal foil tightly. Place on preheated grill (or in preheated 400 degrees oven) for about 10 to 15 minutes until fish is cooked through.

Recipe by: Marlene, CT


Spinach Salad A L'Orange

Put together washed baby spinach leaves, drained mandarin oranges, dried cranberries, silvered almonds, and feta cheese. Drizzle Above Gourmet Blood Orange Infused Olive Oil and Gourmet Select White Balsamic Vinegar to taste. Enjoy!

Recipe by: Marlene, CT


Roasted Beet and Orange Salad

Ingredients:
Seven whole beets, tops removed
1 large can mandarin oranges, drained
½ red onion, sliced very thin (try using a vegetable peeler to shave the slices off the onion)
2 Tbsp Above Gourmet blood orange infused olive oil
2 Tbsp Aobe Gourmet white balsamic vinegar
1/8 tsp ground cinnamon
Salt, pepper, to taste

Preparation:
Wash beets. Wrap beets in aluminum foil. Roast in hot a (400) oven for 1 hour until tender. Cool. Slip off skins. Slice beets, then cut lengthwise or cube to your preference. Mix with oranges and onion. Sprinkle with cinnamon. Add olive oil, vinegar, salt and pepper. Toss. Adjust seasonings to taste.

Recipe by: Laura, CT


Blood Orange Pound Cake

Here's another version of a Pound Cake. This time we are using Above Gourmet Blood Orange Infused Olive Oil instead of Lemon Infused and omitting the blueberries.

Ingredients:
- 3/4 cup of Above Gourmet Blood Orange Infused Extra Virgin Olive Oil
- 4 large eggs
- 2 cups of granulated sugar
- 3 cups of all-purpose flour
- 1/2 tsp baking soda
- 1 tsp of baking powder
- 1/2 tsp salt
- 1 cup of light sour cream or regular sour cream
- 1 tsp vanilla extract
- powdered sugar (sprinkle on top of the cake)

Preparation:

Preheat oven to 350. Spray a bundt pan with a non-stick spray. Beat 2 cups of granulated sugar and 3/4 cups of oil at medium speed with a mixer. Blend well. Add the eggs to the mixture one at a time. Beat well after each egg. In another bowl, combine flour, baking powder, baking soda and salt. Add the flour mixture to the sugar mixture, alternating with the sour cream. Add vanilla. Bake at 350 for 1 hour and 15 minutes or until the wooden pick inserted in center comes out clean. Cool cake in the pan for about 45 minutes. Remove from pan and sprinkle with powdered sugar.


Garlic Infused Olive Oil

Popcorn with Garlic Infused Olive Oil

Ingredients:
1 cup of popping corn
3 tablespoons of Above Gourmet Garlic Infused Olive Oil
season to taste

Preparation:

On stove top pour about 3 tablespoons of Above Gourmet Garlic Infused Olive Oil into a heavy large pan with a lid. Place about 4 kernels in the oil and cover the pan. Turn the heat to a medium high. When you hear the first kernel pop, add the 1 cup of popcorn. Shake the pan gently over heat with the lid slighlty open. When you hear the popping slow down, remove from heat. Season to taste. Enjoy!


Lemon Infused Olive Oil

Blueberry Lemon Pound Cake

Ingredients:
3/4 cup of Above Gourmet Lemon Infused Extra Virgin Olive Oil
4 large eggs
2 cups of granulated sugar
3 cups of all-purpose flour
2 cups of frozen or fresh blueberries
1/2 tsp baking soda
1 tsp of baking powder
1/2 tsp salt
1 cup of light sour cream or regular sour cream
1 tsp vanilla extract
powdered sugar (sprinkle on top of the cake)


Above Gourmet Lemon Infused Olive Oil

Preheat oven to 350. Spray a bundt pan with a non-stick spray. Beat 2 cups of granulated sugar and 3/4 cups of oil at medium speed with a mixer. Blend well. Add the eggs to the mixture one at a time. Beat well after each egg. Remove 2 tbsps of flour from the measured 3 cups of flour. In a bowl add the 2 cups of berries and the the 2 tbsps of flour. Toss well. In another bowl, combine the remaining flour, baking powder, baking soda and salt. Add the flour mixture to the sugar mixture, alternating with the sour cream. Fold in the blueberry and vanilla. Bake at 350 for 1 hour and 15 minutes or until the wooden pick inserted in center comes out clean. Cool cake in the pan for about 45 minutes. Remove from pan and sprinkle with powdered sugar.


Rosemary Infused Olive Oil

Mashed Potatoes with Rosemary Infused Olive Oil


If you love mashed potatoes like our family does, then you'll enjoy mash potatoes with Rosemary Infused Olive Oil. Why not use olive oil instead of butter. What a healthy alternative. Enjoy!

Mash Potatoes with Above Gourmet Rosemary Infused Olive Oil

2 lbs potatoes (preferably Yukon gold)
½ cup of Above Gourmet Rosemary infused Olive Oil
¾ cup Milk
1 tsp salt
Freshly ground pepper
¾ cup grated cheese (Romano cheese or Greek Kefalotyri).
Boil potatoes till tender. Then peel and mash these potatoes and place in food processor.
Slowly add olive oil, milk, salt, pepper and cheese and continue pureeing until mixture is smooth.


Greek Extra Virgin Olive Oil

Roasted Garlic and Balsamic Marinade

This recipe is ideal to use on Steak.

Ingredients:

- ½ cup Above Gourmet Traditional Balsamic Vinegar
- 1/2 cup Dry Sherry
- 2/3 cups Above Gourmet Extra Virgin Olive Oil
- 2 tbsp Strong brewed coffee
- 6 Garlic cloves roasted
- 2 sprigs of fresh Rosemary
- 1 tbsp of fresh Thyme
- 2 bay leaves
- 1 tbsp Kosher salt
- 1 tbsp Cracked black Pepper
- 3 NY Strip Steaks ¾ lb each

Preparation:

Combine all above ingredients in a non-aluminum mixing bowl. Pour into a zip-lock bag. Add the steaks and marinate for 4-5 hours in the refrigerator. Cook them on the grill and Enjoy!



Sauteed Mushrooms with Gourmet Select Traditional Balsamic Vinegar

This dish is ideal as an appetizer or side dish.

Ingredients:

- 1 lb sliced mushrooms
- ¼ cup Above Gourmet Extra Virgin Olive Oil
- 2 tbs. Above Gourmet Traditional Balsamic Vinegar
- Salt & Pepper to taste

Preparation:

Heat pan on medium high. Add olive oil, then mushrooms. Sauté mushrooms till golden brown. Finish with balsamic vinegar, salt and pepper. Serve immediately.
Serves 4 people.


Greek Salad

Ingredients:

- 2 firm tomatoes
- 1 English cucumber
- 1 medium size red onion
- 1/2 cup parsley
- 1 green pepper
- 10 olives (black or green)
- 1/2 tsp salt
- 3 ounces feta
- 1 tsp oregano
- 4 tbsps Above Gourmet Extra Virgin Olive Oil
- 1 tbsp Above Gourmet Traditional Balsamic Vinegar

Preparation:

Wash tomatoes, cucumber, pepper, parsley. Cut these vegetables into uniform pieces. Then place these pieces in a salad bowl, add thinly sliced onion, and olives. Beat olive oil with salt and oregano and pour the dressing over the salad. Mix well and place feta cheese on top of the salad. Enjoy!


Mediterranean Dressing

This dressing is ideal for salads, grilled vegetables and pasta

Ingredients:

- 1/2 cup basil leaves
- 4 garlic cloves
- 1 cup grated cheese (Parmesan, Romano or Greek Kefalotiri)
- 1 tsp of grated lemon rind
- 1/2 cup of Above Gourmet Extra Virgin Olive

Preparation:

Crush basil leaves and garlic with a pestle and mortar or food processor till you get a fine paste. Gradually blend in the olive oil during the mixing process and the rest of the ingredients. Serve in a small dish or mix this in your favorite salad or pasta dish.
Serves 4 people


Fig Balsamic Vinegar

Chicken Marsala using Fig Balsamic Vinegar

Who would think substituting Fig Balsamic Vinegar for Marsala Wine would taste so good. It's a quick, healthy, and delicious meal for the whole family to enjoy.

Ingredients:

- 4 boneless chicken breast halves without skin
- 1/4 cup of all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 7 tablespoons Above Gourmet Garlic Infused Olive Oil or Extra Virgin Olive Oil
- 4 to 8 ounces fresh mushrooms, sliced (1/2 to 1 cup sliced)
- 1/2 cup Above Gourmet Fig Balsamic Vinegar

Fig Balsamic Vinegar Chicken

Preparation:
Pound chicken to 1/4" thickness between 2 sheets of plastic wrap. Combine flour, salt, pepper; mix well. Heat oil in a heavy non-stick skillet over medium high heat. Dredge chicken in seasoned flour mixture. Cook chicken until lightly browned on first side (about 2 to 3 minutes). Turn chicken and add mushrooms around the chicken pieces. Cook about 2 minutes longer, until lightly browned; stir the mushrooms. Add Fig Balsamic Vinegar to pan. Reduce heat to medium-low; cover and simmer 10 minutes. Serve with hot cooked pasta, mashed potatoes, or rice. ENJOY!!


Lime Infused Olive Oil

Corn and Black Bean Salad

Ingredients:

1 can black beans, drained and rinsed
4 ears corn
½ red bell pepper, chopped
½ red onion, chopped
2 Tbsp Above Gourmet Lime Infused Olive Oil plus extra for basting corn
2 Tbsp Above Gourmet White Balsamic Vinegar
Salt, pepper, ground cumin to taste

Preparation:
Baste corn with a little olive oil. Roast 10 minutes in hot (400) oven or on grill. Let cool and remove corn from cob. Mix corn, black beans, red pepper and onion. Add olive oil, vinegar, salt pepper and cumin. Adjust seasonings to taste.

Recipe by: Laura, CT


White Balsamic Vinegar

Corn and Black Bean Salad

Ingredients:

1 can black beans, drained and rinsed
4 ears corn
½ red bell pepper, chopped
½ red onion, chopped
2 Tbsp Above Gourmet Lime Infused Olive Oil plus extra for basting corn
2 Tbsp Above Gourmet White Balsamic Vinegar
Salt, pepper, ground cumin to taste

Preparation:
Baste corn with a little olive oil. Roast 10 minutes in hot (400) oven or on grill. Let cool and remove corn from cob. Mix corn, black beans, red pepper and onion. Add olive oil, vinegar, salt pepper and cumin. Adjust seasonings to taste.

Recipe by: Laura, CT


Judi's Summer Salad

Ingredients:

Watermelon cut into cubes
One sweet onion (like a Vidalia) cut into thin rings

Preparation:
Combine and sprinkle with white balsamic to taste and a small amount of olive oil. Let flavors blend for at least an hour.







 
| | | | | | |