Basil Olive Oil
Basil Olive Oil
Basil and olive oil are two integral ingredients in Mediterranean cooking and it was just obvious to us that the two would be wonderful together. This oil is fresh, green & herbal. Try it on a summer salad or caprice and let your taste buds travel to the shores of the Mediterranean. Pairs well with all of our balsamic, try it with Oregano, Jalapeno, Lemongrass-Mint, Grapefruit, Pineapple, Peach, Strawberry, Raspberry, Fig, and Sicilian Lemon Balsamic Vinegars. Also combines nicely with Rosemary, Tuscan Herb, and Eureka Lemon Olive Oils.
ROASTED CHERRY TOMATO BRUSCHETTA Heat oven to 425 degree F. Arrange 24 grape or cherry tomatoes (about 8 oz.) in single layer on a small baking sheet lightly coated with Loide' Basil Olive Oil. Drizzle additional Basil Olive Oil over the tomatoes and season with salt and pepper. Roast, shaking pan occasionally, until tomatoes are just wilted, about 20 minutes. Let cool. Spread 2 Tbsp. pesto evenly over tops of 12 toasted baguette slices ( 1/2" thick). Cut a bocconcini ( small balls of fresh mozzarella, 1 1/2 oz. total) into 6 slices each and divide evenly over toasts. Top evenly with roasted tomatoes, spooning some of the juices remaining in pan over top. Garnish each toast with 2 small basil leaves (if desired) and season with freshly ground black pepper. Makes 12.
BARLEY WITH BASIL AND VEGGIES
2 tablespoons Loide' Basil Olive Oil, 1 cup shredded zucchini, 2 cups cherry tomatoes, salt to taste, 1/4 cup fresh basil chopped, 1 cup cooked barley.
Heat the Basil Olive Oil in a pan over medium-low heat. Stir in the zucchini , salt to taste, and cook until soft about 4 minutes. Add the tomatoes and basil. Cover the pan and cook until tomatoes break up, about 4 minutes. Stir in the barley and heat through.