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LE GRAND AIOLI

Take your Le Grande Aioli (Garden Vegetables with Aioli) to the next level. Using garlic-infused olive oil  in this Provençal classic intensifies the dish's signature flavor, giving your aioli an extra kick of garlicky goodness.

  • DIRECTIONS:
    1. Place the egg, garlic, and lemon juice in the bowl of a food processor. With the food processor running, slowly drizzle in the safflower or light-bodied olive oil. Scrape down the sides as necessary.

    2. Transfer the mixture to a medium-sized bowl. Drizzle the olive oil in whisking constantly. Make sure that you do this slowly to maintain the consistency of the mixture.

    3. Season with salt and pepper and serve with vegetables, boiled new potatoes, hard-cooked eggs and shrimp.
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Harissa Olive Oil Kale Chips

  • INGREDIENTS:
    4 cups kale leaves, washed, dried, and cut into 1/2″ pieces, with tough stems removed
    2 tablespoons Harissa Olive Oil
    1 teaspoon paprika (optional)
    1/2 teaspoon fine sea salt

  • DIRECTIONS:
    Preheat the oven to 275 degrees F. In  a large bowl toss the kale with harissa, paprika, and salt.  Arrange the leaves in a single layer on the baking sheet lined with parhment.  Bake until crisp and beginning to turn golden-brown at the edges, about 20-25 minutes.

Traditional Paella with Shrimp and Chorizo

  • INGREDIENTS:
    4 tablespoons UP Extra Virgin Olive Oil, mild to medium intensity
    1 Red Bell Pepper – cut into thin strips
    1 Green Bell Pepper – cut into thin strips
    1 Yellow Bell pepper – cut into thin strips
    5 large cloves or garlic minced
    1/2 teaspoon red pepper flakes
    1 teaspoon fresh thyme leaves
    salt pepper to taste
    1 pound Spanish Chorizo sausage sliced into ¼ inch slices
    1 pound boneless skinless chicken thighs cut in strips
    One large tomato diced or one 14 oz can diced
    1 cupraw Moroccan or Botija olives drained, halved
    One medium onion chopped
    Shrimp – 16 jumbo shrimp, shell on
    Smoked Paprika – 2 teaspoons
    1 teaspoon saffron
    1 pound Valencia Rice
    Chicken broth – 6 cups
    Lemon wedges

  • DIRECTIONS:
    Heat the broth in a pot over medium heat until it simmers.  Turn off the heat and add the saffron threads, crumbling as you add them to the stock.  Set aside to steep.
    In a 16″ paella pan or equally large, shallow, heavy duty oven-proof skillet, heat 2 tablespoons of oil  and saute’ peppers and onions until translucent. Remove the vegetables with a slotted spoon and set aside. In the same pan, saute’ the chorizo for about 5 minutes.
    Season the chicken with salt, pepper, and smoked paprika.  Add the chicken to the sausage and cook until just barely golden brown, remove and set aside. Add 2 more tablespoons of olive oil to the same pan.  Add the rice and cook over medium heat for about 5 minutes, stirring frequently until it begins to toast scraping any browned bits from the bottom of the pan so it doesn’t burn.
    To the pan with the toasted rice add the tomato, thyme, garlic and chili flakes and cook down, stirring until almost a paste consistency, about 15 minutes, scraping the bottom so that the contents don’t burn.
    Preheat the oven to 425 F. Add the chorizo, chicken, cooked vegetables, and olives over the top of the rice, add the broth, stir once, and then no more stirring from this point on. Bring to a simmer on the stove top for 10 minutes. Cover with foil and cook in the oven for 10 minutes longer.  Remove the foil and allow the top of the paella to become golden, approximately another 5 minutes. Remove for oven and allow to rest for 10 minutes covered. Serve with lemon wedges.

Blueberry Lemon Agrumato Paletas

  • INGREDIENTS:
    2 cups fresh whole blueberries, washed
    1 teaspoon grated lemon zest
    2 tablespoons lemon agrumato (fused) olive oil
    1 cup whole milk yogurt
    1/2 cup honey

  • DIRECTIONS:
    Place the blueberries in a medium sauce pan over medium heat along with 2 tablespoons of water, the lemon zest, and honey.  Heat until the blueberries are simmering for approximately 2 minutes.  Allow the mixture to cool slightly, and then add the yogurt and olive oil, whisking until blended.  When the mixture is at room temperature, portion into 12 popsicle (or paleta)  molds and freeze.

Rosemary argumato grilled lamb kabobs

  • INGREDIENTS:
    For the Lamb Kabobs
    1 1/2 pounds trimmed boneless leg of lamb, cut in 1″ pieces
    2 large zucchini cut in 1″ chunks
    1/2 pound cremini mushrooms
    2-3 medium bell peppers in assorted colors, cut in 1″ pieces
    8  large skewers – metal or wooden and soaked in water for 1 hour

    For the Marinade 
    1/2 cup rosemary (fused) agrumato olive oil
    1/4 cup lemon juice
    2 cloves garlic minced
    2 teaspoons kosher salt
    fresh ground pepper to taste

  • DIRECTIONS:
    Combine all the marinade ingredients and whisk well.  Toss the lamb, mushrooms, and veggies with the marinade and coat well.  Place the kabob ingredients into a zip lock bag or large covered bowl, refrigerated for at least 2 hours, and up to 6.Assemble the kabobs with some lamb and assorted veggies on each skewer. Grill for 8-10 minutes over indirect heat for medium doneness.
    Serves 6-8

Basic Balsamic Marinade

  • INGREDIENTS:
    1 cup Extra Virgin Olive Oil
    1/2 cup Balsamic Vinegar
    2 cloves garlic, chopped, minced, or sliced
    1/2 TBLS oregano (or use Oregano Balsamic)
    1/2 TBLS rosemary (or use Rosemary Agrumato EVOO)
    1 tsp to 2 TBLS mustard, grainy preferred
    1 tsp honey

  • DIRECTIONS:
    Pour the ingredients together in a zippered plastic bag, massage or carefully shake the bag to mix ingredients, then put in the meat. Pepper the meat before cooking if desired, salt after it’s cooked (preferably with black truffle salt or Himalayan Pink.) Marinate tougher cuts (flank, flatiron) for 4 hours to 24 hours. For less tough meat (tenderloin, ribeye, NY strip, T-bone) marinate for under 2 hours or simply brush on before and while cooking for best results.

    There are many variations of this basic meat marinade, easily modified by using flavored Extra Virgin Olive Oil and/or flavored Balsamic Vinegar. This is primarily a marinade for beef, but works great with chicken and pork, too.

Basic Balsamic Vinaigrette

  • INGREDIENTS:
    3/4 cup Extra Virgin Olive Oil
    1/4 cup Balsamic Vinegar
    Himalayan Pink Salt
    Freshly ground black pepper

  • DIRECTIONS:
    A basic vinaigrette typically contains 3 parts oil to one part vinaigrette, adding salt and pepper to taste. Put them in a small jar with a lid and shake it up! The ratio of oil to vinegar does not need to be precise, some folks like more oil, some like less. Personal touches are generally variations on this theme, using flavored oils and balsamic vinegars, perhaps a little mustard, jam, or herbs and spices, fresh or dried. This basic dressing is amazing with a nice unflavored EVOO (extra-virgin olive oil) and our Traditional Balsamic Vinegar, and the variations are too many to list in a recipe. Pairing flavored oils and balsamics adds a dimension of dining pleasure and balance that is incomparable.

    For a thicker dressing, put the vinegar, salt, and pepper into a blender or food processor, then add a tablespoon or two of mustard (dijon, brown, or stone ground work great), and slowly add the oil. You can use a whisk, instead, but the trick is to add the oil slowly, which creates an emulsification, like making mayonnaise, pouring a stream of oil about the size of a pencil lead. This dressing will hold together longer, requiring less frequent shaking of the jar to recombine the oil and vinegar, and will keep for a few days.

Slow Cooker Balsamic Pot Roast

  • INGREDIENTS:
    2-3 lb chuck roast
    1 cup broth
    1/2 cup balsamic vinegar
    1 TBLS aminos (coconut preferred)
    1 1/2 tsp garlic, minced
    1/2 tsp red pepper flakes
    Himalayan pink salt to taste

  • DIRECTIONS:
    Salt and pepper the roast. In a large skillet, sear the roast over medium high heat until browned on both sides. Put the meat in a large slow cooker. Mix the other ingredients and pour them over the meat. Cook 4 hours on high or 8 hours on low. Remove the fat and shred the meat with forks. Serve with the liquid from the cooker as a gravy.

Whole Roasted Head of Cauliflower

  • INGREDIENTS:
    1 head cauliflower, about 2 lb, leaves removed
    1/4 cup Basil olive oil
    1 tsp unrefined salt
    freshly ground black pepper to taste

  • DIRECTIONS:
    Preheat oven to 450 degrees. Lightly oil a 9″ pie plate or baking dish. Core cauliflower, leaving the head intact. Discard core and place cauliflower in baking dish. Drizzle with the basil olive oil, sprinkle with salt and pepper. Bake until tender, about 1 hour.

Chipotle Grilled Steak

  • INGREDIENTS:
    1/2 cup Dark Balsamic (Raspberry or Blackberry Ginger) or Honey Serrano vinegar
    1/2 cup Chipotle olive oil
    1 TBLS sea salt
    2 cloves garlic, minced
    fresh ground pepper to taste
    4  8 oz rib-eye steaks

  • DIRECTIONS:
    Combine salt, vinegar, garlic, and pepper. Slowly whisk in the Chipotle oil. Place steaks in a zip-able plastic storage bag, pour in the marinade, and massage into the steaks. Marinate refrigerated for no more than 2 hours or you risk making the rib-eyes tough. For flatiron or flank steak, marinate between 4 and 24 hours. Grill on medium heat until done, allow to rest 10 minutes before serving.

Rosemary Apple Pork Chops

  • INGREDIENTS:
    3 lbs pork chops
    4 apples, cut into wedges
    2 TBLS Red Apple or Lavender balsamic vinegar
    2 TBLS Herbs de Provence olive oil
    4 sprigs fresh rosemary

  • DIRECTIONS:
    Place rosemary sprigs in a 9″ x 13″ baking dish, place pork chops on top. Arrange apples around the pork in the dish. Drizzle with the oil and vinegar. Bake at 350 degrees for 30-45 minutes or until browned on the outside.

Spicy Shrimp Kebabs

  • INGREDIENTS:
    2 TBLS harissa infused olive oil
    4 TBLS lime or lemon juice
    1 lb large shrimp, shelled, deveined, with tail
    1 tsp freshly ground black pepper
    1/4 cup cilantro, chopped, for garnish only
    *optional add 1-2 TBLS coconut white balsamic

  • DIRECTIONS:
    Combine all and toss well, marinate 15 minutes. Skewer shrimp, lay flat on grill. Grill on high heat for about 1 1/2 minutes per side or until done; be careful not to overcook.

Jicama Salad

  • INGREDIENTS:
    2 cups jicama, diced
    1 cup red bell pepper, diced
    1 cup mango, diced
    1/2 cup cilantro, chopped
    2 TBLS Persian Lime olive oil
    2 TBLS white balsamic vinegar, such as honey-ginger, cranberry-pear, or lemongrass-mint

  • DIRECTIONS:
    Combine all ingredients in mixing bowl and toss thoroughly. For best flavor allow to marinate a few hours or overnight.

Tomato, Mozzarella, & Mushroom

  • INGREDIENTS:
    1/2 cup cherry tomatoes or 2 medium tomatoes
    4 mini buffalo mozzarella
    2 TBLS Wild Mushroom & Sage olive oil
    1 tsp sea salt (or to taste)
    freshly ground black pepper

  • DIRECTIONS:
    Slice tomatoes in half horizontally and place on serving dish. Slice mozzarella into small pieces and place on the tomato slices. Drizzle oil over all, then sprinkle with salt and pepper.

    Optional garnish: topping with thinly sliced basil adds a nice finishing touch.

Orange Roasted Sweet Potatoes

  • INGREDIENTS:
    3 lbs Sweet Potatoes, peeled and cut into 2 inch cubes
    1/4 cup Blood Orange Olive Oil
    1 TBLS cinnamon

  • DIRECTIONS:
    Heat oven to 425 degrees. Place sweet potato cubes in large baking dish, cover with oil and toss, rubbing oil into sweet potatoes. Sprinkle with cinnamon and bake, uncovered, for 40 minutes or until sweet potatoes pierce easily with a fork. Serve and enjoy! This recipe also works well with apples or squash.

Chicken Mole with Baklouti Agrumato and Dark Chocolate Balsamic

  • INGREDIENTS:
    4 TBLS Baklouti Agrumato Olive Oil
    5 pounds boneless skinless chicken thighs or breast tenders
    4 cups chicken stock or broth
    1/2 cup dark chocolate balsamic
    2 large yellow onions, sliced
    1/2 cup blanched slivered almonds
    1/2 cup hulled pumpkin seeds
    6 large garlic cloves
    3 tsp cumin seeds
    3 tsp coriander seeds
    1 tsp ground cinnamon
    1 bay leaf
    3 ounces dried Pasilla chilies, stemmed, seeded, cut with scissors into 1″ inch pieces
    2 ounces dried negro chiles stemmed, seeded, cut with scissors into 1″ pieces
    2 tsp dried oregano
    salt and pepper to taste
    Chopped fresh cilantro for garnish

  • DIRECTIONS:
    Heat 2 TBLS Baklouti Agrumato in heavy large dutch oven over medium-high heat. Wash and pat the chicken dry. Season the chicken on both sides with salt and pepper. Working in batches, add chicken to pot and sauté until lightly browned, about 3 minutes per side. Return chicken, any juices, and the bay leaf to the pot. Add the broth and bring to a simmer – cook covered until chicken is tender, about 25 minutes.

    Meanwhile, heat 2 TBLS Baklouti Agrumato in heavy LARGE saucepan (cast iron is ideal for this) over medium-high heat. Add onions and sauté until golden brown – about 10 minutes. Reduce heat to medium. Add almonds, pumpkin seeds, garlic, cumin, cinnamon, and coriander. Sauté until the nuts and seeds begin to toast lightly, about 2 minutes. Add dried cut chilies and stir until they begin to soften, about 2 minutes.

    Add the caramelized onion and dried chili mixture to the pot with the chicken and stock. Add the chocolate balsamic and oregano to pot. Stir to incorporate and cover. Simmer gently until chilies are very soft, stirring occasionally, about 30 minutes. Remove from heat and allow the mixture to cool for about 15 minutes.

    Remove the chicken from the pot to a large bowl. It will be just about falling apart so don’t worry if you leave a few bits and pieces in the sauce. Working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce, gently stir to incorporate.

    This recipe can be served immediately, but gets better with time, and can be made up to three days in advance. Chill until cold, then cover and keep chilled. Rewarm over low heat before serving. Serve over rice and/or with warm corn tortillas and a drizzle of Baklouti Agrumato for more heat. Serve sprinkled with chopped fresh cilantro, if desired.

    Serves 6-8 generously (with leftovers)

Fused Baklouti Chili Guacamole

  • INGREDIENTS:
    4 avocados, ripe
    1 TBLS lime juice
    2 TBLS Fused Baklouti Chili olive oil
    2 TBLS cilantro, chopped (or to taste)
    2 TBLS shallots, small dice (or to taste)
    fresh ground black pepper to taste

  • DIRECTIONS:
    Mash the avocado in a bowl with a fork. Add all ingredients and mix throughly. If you’re not serving it immediately, put the avocado pits back into the guacamole, cover tightly and refrigerate.

Bananas Graham

  • This sweet, satisfying and tasty dessert is wonderful on it’s own, and that’s the way we most enjoy it – but it can be served hot on ice cream, pancakes, french toast or oatmeal as well.

  • INGREDIENTS:
    3 TBLS Aged Maple Balsamic OR Cara Cara Vanilla Balsamic
    4 medium bananas, ripe
    3 TBLS butter flavored olive oil

  • DIRECTIONS:
    Slice the bananas on the diagonal. Heat the oil in a skillet until hot but not smoking. Add the bananas and saute’ until lightly browned. Drizzle the balsamic over the bananas and toss, browning a little more. Serve hot!

Aged Raspberry Balsamic Vinaigrette over Fresh Greens

  • INGREDIENTS:
    3 TBLS Aged Raspberry Balsamic
    1 tsp lemon juice
    2 TBLS robust fresh extra virgin olive oil (the more peppery, the better!)
    1 tsp Dijon style mustard
    1/2 tsp salt
    fresh ground black pepper to taste
    2 quarts of your favorite lettuce greens

  • DIRECTIONS:
    Place all the ingredients in to a bowl and whisk. Alternately, this can be made in a blender or food processor. Arrange arrange lettuce in a bowl, drizzle with vinaigrette.

Aged Maple Balsamic-Bacon Vinaigrette over Wilted Baby Spinach

  • INGREDIENTS:
    4 TBLS Aged Maple Balsamic Vinegar
    2 TBLS aged red wine vinegar
    1 tsp good quality Dijon style mustard
    4 TBLS Ultra Premium extra virgin olive oil (your choice)
    2 TBLS finely minced shallots
    1/2 tsp salt
    freshly ground black pepper to taste
    4 slices center-cut bacon, cooked to a crisp and finely crumble
    2 quarts young spinach leaves, stems removed, washed

  • DIRECTIONS:
    Place spinach in a serving bowl.

    Place the maple balsamic, half the crumbled bacon, red wine vinegar, salt, half the shallots, pepper, and mustard in a small saucepan over medium heat. Gently warm while whisking – remove from heat before it reaches a simmer. Allow to cool for a minute, and then whisk in the extra virgin olive oil to emulsify. Adjust seasoning,

    Gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallot. Serve warm

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