Garlic Olive Oil
Garlic Olive Oil
Our Garlic Olive Oil actually gives off the flavor of pungent, fresh garlic. Since garlic and olive oil are almost always used together in Mediterranean cooking, you can use this in just about anything. Perfect to have on hand for marinating meats, and sautéing veggies from beans to broccoli. Use for garlic bread, bruschetta or our favorite-romaine lettuce. Try it paired with Sicilian Lemon, Oregano, Honey Ginger, Pineapple, Pomegranate, or Raspberry balsamic. Pairs well with a variety of Balsamics, including Fig, Traditional, Blackberry-Ginger, Black Currant, Cinnamon-Pear, Premium White, Jalapeno, and Tarragon. Also pairs well with Serrano-Honey, Pinot Noir, and White Champagne Vinegars. Combine with other Olive Oils like Butter, Basil, Tuscan Herb, Cilantro and Roasted Onion, Eureka Lemon, Wild Mushroom and Sage, and Milanese Gremolata for fantastic and incredibly easy cooking.
PORK CHOPS WITH GARLIC OIL AND RASPBERRY VINEGAR
4 lg. boneless pork chops, 2 Tbs. flour, salt, 1/4 tsp white pepper, 1/2 Tsp. dried rosemary, 2 Tbs. Loide' Garlic Olive Oil, 1/2 cup beef stock, 1/2 cup dry vermouth, 1/4 cup Loide' Raspberry Balsamic, 1/4 cup heavy cream.
Dredge pork chops in 2 Tbs. flour. Season both sides with salt, pepper and rosemary. Brown chops in 2 Tbs. Garlic Olive Oil. Pour off fat and stir in beef stock and vermouth. Cover and simmer for 30 minutes. Remove chops from pan and keep warm. Turn up the heat to reduce the liquids until thick. Add Raspberry Balsamic and continue cooking until thickened. Add cream and simmer until sauce is thick enough to coat the chop. Adjust seasonings as desired. Serve immediately. Serves 4.
QUICK NIGHT CHICKEN DISH
4 chicken breasts, 1/2 cup Loide' Garlic Olive Oil, 1/4 cup Dijon mustard, 1/4 cup Loide' Sicilian Lemon Balsamic Vinegar.
Preheat oven to 350 degrees. Mix all ingredients except chicken in a bowl. Salt and pepper the chicken and place chicken in an oven safe dish. Pour mixture over chicken. Cover with tin foil and bake for 15 minutes. Uncover and bake an additional 30 minutes. Serves 4
GARLIC BROCCOLI WITH CASHEWS
1-1/2 pounds fresh broccoli, cut into bite size pieces, 1/2 cup Loide' Garlic Olive Oil, 1 Tbs. Loide' Maple Balsamic, 3 Tbs. Maruso Soy Sauce, 2 Tsp. Loide' Sicilian Lemon Balsamic Vinegar, pepper to taste, 1/3 cup chopped salted cashews.
Place the broccoli in a large pot with 1-1/2 inches of water. Bring to a boil and cook until tender but still crisp. Drain and arrange on a platter. Mix Garlic Oil, Maple Balsamic, Soy Sauce, Sicilian Lemon Balsamic, and pepper and heat in pan. Remove from stove when hot and add the cashews. Pour over broccoli and serve immediately.