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Recipes

At Gourmet Oil & Vinegar, we want our customers to have fun with our products. So we have provided a few tasty recipes for you to try out on your own. Please check back regularly, as we will be updating this page with additional recipes in the future.

Filet Mignon with Rich Balsamic Glaze

 

2 (4 oz) filet mignon steaks                                                  

1/2 t freshly ground black pepper

Salt to taste

1/4 cup balsamic vinegar

1/4 cup dry red wine

Sprinkle black pepper & salt over both sides of each steak.

Heat a nonstick skillet over medium high heat. Place steaks in hot pan and cook for 1 minute on each side or until browned.

Reduce heat to medium-low and add balsamic vinegar and red wine. Cover & cook for 4 min. on each side, basting with sauce when you turn the meat over.

Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Suggested Balsamic: Traditional or Dark Chocolate

Olive and Feta Dip (Makes 2 cups)

1 cup Hellmans Real Mayonnaise

4 ounces chream cheese, softened

3 ounces feta cheese, crumbled

1/3 cup Kalamata Olive Spread

1 clove garlic, pressed or finely chopped

1/4 teaspoon dried oregano leaves, crushed

Instructions:

In medium bowl combine all ingredients. Chill. Best served next day to allow flavors to blend. Serve with pita wedges or yu favorite dippers.

Optional: This can be served warm Spoon into 1-1 1/2 quart casserole. Bake 30 minutes or until heated through.

Potato Skins (24 servings)

12 large baking pototoes 

3/4 cup olive oil  

14 oz grated cheddar cheese

Preheat oven to 350 degrees

Pierce each potato right through the middle with a small sharp knife. Bake in oven for 1 hr. 10 min. or until cooked through. Remove and set aside until cool enough to handle. Cut each potato in half lenthways and scoop out the soft middle, leaving a thin layer lining the skin. Cut each skin half into 4 wedges, then cover and refrigerate until needed.

Adjust the oven temperature to 425 degrees. Brush olive oil over the potato skins and arrange in a single layer on an oiled baking sheet. Bake at the top of the oven for 30 minutes until golden, moving the potato skins around occasionally so they cook evenly. Remove from oven and reduce the heat to 400 degrees. Sprinkle the potato skins with cheese and return to the oven for 5-10 minutes, until the cheese is melted or chrunchy, checking after 5 minutes, if you want it melted. Serve with our Tai Garlic Dipping Sauce, or if you really like it hot our Morrocan.

Olive Oil suggestions: Biacolilla, Nocellara, Butter, Herbs de Provence, Garlic, Tuscan Herb

Or try dipping with this:

Truffle Scented Chive Dip

2 cups sour cream

1/2 to 1 teaspoon white truffle oil (to taste)

1/3 cup fresh chives, minced

Salt & Pepper to taste

Combine together and refrigerate. Great for dippin potato skins. Be careful with the white truffle oil because it is so strong. Add small amounts and keep tasting.                                            

 

Crispy Rice Treats

1/4 cup Extra Virgin Olive Oil

1 teaspoon butter extract

1 teaspoon vanilla extract

4 1/2 cups mini marshmallows

6 cups crispy rice cereal

Coat one 9 x 13 pan with olive oil.

In a large pot heat olive oil on medium. Add marshmallows and stir until melted. Remove from heat. Add butter and vanilla extracts. Fold in cereal and stir until completely coated.

Pour into prepared baking dish and press down evenly. Cool, cut and enjoy!

Olive Oil suggestions: Biacolilla, Nocellara, Butter

Mushroom & Sage Stuffing

1 lb loaf Italian or Vienna bread, cut into 1/2” - 3/4” cubes
6 tablespoons Gourmet Oil & Vinegar™ Mushroom & Sage EVOO, divided
2 cups chopped celery, about 3 large
2 cups chopped yellow onion, about 1 extra large
1 lb button mushrooms, chopped
1/4 cup chopped parsley
3/4 teaspoon poultry seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 - 3/4 cup chicken broth

Place bread cubes in extra large bowl. Heat two tablespoons olive oil in large skillet. Stir in celery and onion. Cook, stirring occasionally, until celery is soft and onions are transparent.

Heat oven to 350ºF. Pour celery and onions over bread cubes. Heat 2 tablespoons olive oil in same skillet. Stir in mushrooms. Cook over medium high heat, stirring occasionally, until mushrooms are soft and most of the liquid has cooked off. Pour over celery.

Drizzle last two tablespoons olive oil over mushrooms. Sprinkle with parsley, poultry seasoning, salt and pepper. Toss gently to distribute ingredients evenly. Drizzle over 1/4 cup broth; toss in. Drizzle over second ¼ cup broth; toss in. Depending on how much liquid was added with mushrooms, and how moist you prefer your stuffing, stir in third 1/4 cup broth.

Pour into 13”x9” greased baking dish. Cover with foil and bake 25 minutes. Uncover and bake additional 15 minutes.

If desired, use 1/2 cup stuffing per lb of turkey; pack loosely.

 

 

No Cook Cranberry Pear Sauce

Makes: About 3 cups

2 tablespoons Gourmet Oil & Vinegar Cranberry Pear White Balsamic
1 ripe, but firm pear, quartered and cored
1 can whole berry cranberry sauce
1 teaspoon finely shredded or grated orange peel

Place balsamic in small bowl. Cut pear quarters into small dice. Toss pear pieces into balsamic.

In separate medium bowl, mash and stir cranberry sauce with fork. Stir in orange zest. Gently stir in pear mixture. Cover and refrigerate at least two hours before serving. Best eaten within a few days.

 

 

Killer Chocolate Chipotle Smack Mix

Makes: About 7 cups

4 cups Chocolate Chex cereal
2 cups Chocolate Cheerios cereal
1 cup Chocolate Goldfish Grahams
2 tablespoons cocoa powder
2 tablespoons Gourmet Oil & Vinegar™ Dark Chocolate Balsamic
¼ cup Gourmet Oil & Vinegar™ Chipotle EVOO
¼ cup agave syrup
1 cup Dark Chocolate Cocoa Roast Almonds
1/2 cup powdered sugar

Heat oven to 250ºF. In large bowl, mix chocolate cereals and grahams. Place cocoa in small bowl. Slowly whisk in chocolate balsamic, stirring until incorporated. Stir in chipotle oil and agave. Pour over cereal mixture, immediately stir to coat evenly.

Spread mixture evenly onto cookie sheet with sides. Bake 45 minutes, stirring every 15 minutes. Cool 5 minutes.

Meanwhile wash and dry large bowl. Carefully place warm mixtue in large bowl. Sprinkle with almonds and powdered sugar. Gently stir to evenly coat mixture with sugar. Store cooled mixture in airtight container.

 


Spicy Cocoa Pecans

Makes: About 4 cups

3 tablespoons sugar
3 tablespoons cocoa powder
2 teaspoons ground cinnamon
2 teaspoons ground red chiles (not chili powder)*
1/4 teaspoon salt
1/4 cup Gourmet Oil & Vinegar™ Biancolilla, Ultra Picual, or Mission EVOO
4 cups pecan halves

Heat oven to 325°F. Mix sugar and cocoa powder in small bowl; set aside. Mix cinnamon, ground chiles and salt in second small bowl; set aside.

Mix olive oil and pecans on large baking sheet with sides, or in shallow roasting pan. Bake 15 minutes, stirring every 5 minutes. Sprinkle with cinnamon mixture; stir well to coat evenly. Bake an additional 10 minutes, stirring after 5 minutes, until nuts are crisp and toasted. Do not scorch.

Cool 10 minutes. Pour into large bowl. Sprinkle with cocoa mixture; toss gently to coat evenly and absorb all of the cocoa mixture. Serve warm or cooled. Store in airtight container.

*Chiles such as New Mexican, Hatch, California, Ancho or Guajillo - NOT Cayenne
 

 

Olive Oil Chocolate Chip Cookies

Makes: About 2 1/2 dozen cookies

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/2 cup Gourmet Oil & Vinegar Butter EVOO
2 eggs
1 teaspoon vanilla
1/2 cup mini chocolate chips

Heat oven to 375ºF. Mix flour, baking powder and salt in small bowl.

Mix sugar, oil, eggs and vanilla in large bowl. Stir in flour mixture and chocolate chips.

Drop dough by rounded tablespoons about 2 inches apart onto ungreased cookie sheets.

Bake 10 to 12 minutes or until edges are light brown. Remove from cookie sheet immediately.

 

 

Black Bean & Corn Chipotle Salsa

 

Makes: About 3 cups

1 (15-oz.) can black beans, rinsed and drained
1 (10-oz.) can Rotel diced tomatoes & green chilies, drained
1 cup Hot ‘n Spicy Corn Relish
1 tablespoon Gourmet Oil & Vinegar Chipotle EVOO

Mix all ingredients in medium bowl. In addition to serving with tortilla chips this is a great accompaniment to grilled meats, poultry and fish.