Butter Olive Oil
Butter Olive Oil
This creamy extra virgin olive oil is naturally infused with the rich flavor of butter. Use this golden, vegetarian, dairy free olive oil as a butter substitute in baking or anywhere you might use melted butter including: over hot popcorn, with seafood like crab or shrimp, to dip bread in, over pasta, mashed potatoes, rice, or in baking. Pair it with Maple, Vanilla, or Cinnamon Pear for a wonderful glaze or in place of brown sugar. Very special with Coconut, Cranberry Pear, Black Cherry & Strawberry tooPairs well with Dark Chocolate, Blueberry, Maple, Fig, and Pomegranate Balsamic Vinegars. Combines nicely with Garlic, Basil, Roasted Walnut, and Tuscan Herb Olive Oils.!
EASY FRIED RICE
Ingredients: 3 cups cold cooked rice, 1/2 - 1 cup Loide' Butter Olive Oil, 1 medium onion chopped onion, 2 stalks chopped celery, 2 diced carrots, 1 cup frozen peas, 3 eggs, 1/4 - 1/2 cup Maruso Soy Sauce to taste, pepper
Directions: Pour Butter Olive Oil in large non-stick skillet. Add onion, celery, and carrots. Saute until onions are transparent and carrots are crisp tender, about 5 minutes. Add peas and cook one minute more until peas are thawed. Push veggies to one side of skillet. Scramble eggs in empty side of skillet after the oil spreads from veggies. Mix eggs into veggies and season with pepper. Add Maruso Soy Sauce. Then slowly mix in rice by the spoonful until all ingredients are well blended. Fry until steamy hot ,stirring often.
1 cup corn kernels, 3 tablespoons Loide' Butter Olive Oil, 3 scallions chopped fine, 3 cups chicken stock, 1 cup polenta, salt.
Saute corn in 1 tablespoon Butter Olive Oil until edges brown, 3-4 minutes. Add scallions for 1 minute. Add chicken stock and bring to a boil. Whisk in polenta. Stir in 2 tablespoons Butter Olive Oil and cook until thick.
1 teaspoon garlic powder, 1 package dry ranch dressing mix, 3/4 cup Loide' Butter Olive Oil, 1 bag mini pretzels, 1 teaspoon cayenne pepper.
Mix seasonings into oil. Pour pretzels into a 1-gallon zip lock baggie and pour oil mixture over. Shake to mix. Spread all the pretzels onto a sheet cake pan and roast at 250 degrees for 20 minutes stirring a few times.
* Could use a little less Butter Olive Oil and add enough Loide' Red Cayenne Pepper Olive Oil instead of the dry cayenne spice.