Spreads and appetizers
Soups
Salads
Main Course
Desserts

Olive Oil Table Spread
Margarine/Butter to Oil Conversion Chart
Links to recipe sites using Olive Oil

Toast old bread, preferably over an open fire, rub it with fresh garlic - the toast will act as a grater, and season with salt and pepper
Drizzle freshly pressed olive oil over it.

An Italian olive spread, which is generally a simple combination of pureed Italian black olives, olive oil and black pepper.

5 Tablespoons Capers
1/2 cup Green Olives
2 flat Anchovy Fillets - more to taste
4 garlic cloves
1/2 cup Extra Virgin Olive Oil

Coarsely chop the ingredients or blend in a food processor.  Spoon over slices of French bread or use as a dip

You can eat this bruschetta style on toast points or topped over pasta. Will keep up to two weeks in the refrigerator

• 4 medium eggplants peeled and diced
• 4 onions sliced
• 1 1/2 cups olive oil
• 12 green olives
• capers
• 12 large black olives pitted and diced
• 1 tablespoon of pine nuts
• 1/2 cup wine vinegar
• 1/4 cup sugar
• Salt and Pepper
• 1/2 cup tomato sauce
• 4 stalks celery diced

Fry eggplant in 1 cup olive oil until browned. Remove from skillet
Add onions, browning gently over medium heat in another 1/2 cup olive oil.
Add tomato sauce and celery and cook until tender.
Add capers, olives and pine nuts, and the fried eggplant.
Heat wine vinegar  and sugar until dissolved. Add this to eggplant mixture
Salt and pepper to taste.
Allow to simmer until flavors mix

Coarsely chop the tomatoes and place in a bowl.  With a gloved hand or a potato masher, crush the tomatoes to help release some of their juices.  Add the rest of the ingredients mixing well, allow to marinate at room temperature 2-3 hours covered before using.

Take brown bread torn in chunks, soak in water, then wring dry.
Add shredded basil, finely chopped onion, ripe sliced tomatoes, olives and capers and a few anchovy fillets

12 oz dried penne pasta (about 8 cups cooked)
1/4 cup B.R. Cohn Balsamic & Herb Kipping Oil
1 lb (about 3 cups) cherry or Campari tomatoes
1/2 cup shredded fresh basil
1/2 cup freshly grated parmesan
Salt and freshly ground pepper

Cook penned according to package directions.  While past is boiling, shake the B.R. Cohn Dipping Oil until thoroughly mixed and pour 1/4 cup into large serving bowl. Halve the cherry tomatoes or quarter the Campari tomatoes and toss with basil in the dipping oil.  Drain pasta and add to the bowl; toss well with grated parmesan and salt and pepper to taste. Serves 4-5. Compliments of Christine Vestfals, B.R. Cohn Olive Oil Co.

Add white beans boiled in plenty of water spiced with garlic, sage, and salt to a bowl with a few slices of toasted bread. Season with salt, pepper and lots of olive oil.

Sauté onion, garlic, Swiss chard, carrots, celery, and sliced potatoes.
Add to white beans prepared as for bean soup above.
Simmer ingredients together.
Layer the mixture in a tureen with lightly toasted bread.
The bread soaks up the liquid leaving a dish the consistency of thick stew.
Drizzle olive oil over at the table 

A classic Italian dish from Umbria. A hearty vegetable and ceci ( chick pea) soup. Put a piece of bread in the bottom of the bowl. Plenty of good olive oil over the top. Some soup over that. Another layer of bread. More olive oil. More soup on top again. This is the classic version but we sometime change the ceci for lentils.

High energy snacks we use during the olive harvest. Cheers Brian Chatterton

Oil a large baking dish.
Line bottom with 10 pieces of sliced French bread (cut off crust).
Layer bread with shredded cheddar, then a layer of chopped green & black olives, pimentos, onion creating your own Italian salsa (save 10 tablespoons of mixture for garnish). 
Sprinkle garlic powder & Italian herb seasoning on top. 
Optional add chopped Italian Salami, or ham or bacon. 
Cover with 10 pieces of French bread (cut off crust) 
Add a light cheese layer on top bread, jack or Parmesan work well. 
Beat 1 dozen eggs with 3 cups of light milk, & pour around the bread. 
Press each individual Tuscan layer down with a spatula, enough to cover with the egg mixture. 
Bake at 375 degrees for 45 minutes, until souffle'd and bubbly. 
Cut and loosen from baking dish and neatly place serving on center of each plate. 
Place a tablespoon of reserve olive mixture upon each serving 
Drizzle a sharp Tuscan oil over the top
Dust borders of plates with chopped Italian parsley & serve.

From Celeste Carducci of McClelland-Priest Bed & Breakfast Inn 

Serves 4-6 people

Zest of 1 lemon
1/3 cup lemon juice
1/2 cup Extra Virgin Olive Oil
1-2 large garlic cloves minced
1/2 cup Kalamata Olives, pitted and sliced
2 tablespoons fresh chopped thyme or basil
Salt and freshly coarse ground black pepper
1 pound favorite pasta

You can used a lemon olive oil or add the lemon: Zest or grate the lemon and combine with the lemon juice, olive oil, garlic cloves, olives, thyme, and the salt, and pepper in a large serving bowl.  Toss the hot cooked pasta with the sauce.

 

• 2 C granulated sugar
• 3/4 C OIL OF JOY TM Extra Virgin Olive Oil
• 4 Large eggs
• 3 C all-purpose flour, divided
• 2 C fresh or frozen blueberries
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 C sour cream
• 1 tsp. vanilla extract
• 1 tsp. lemon juice
• OIL OF JOY TM Extra Virgin Olive Oil in a pump sprayer
• 1/2 C powdered sugar
• 4 tsp. lemon juice

Preheat oven to 350.
Beat first 2 ingredients at medium speed with a mixer until well-blended. Add eggs one at a time, beating well after each addition.
Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl and toss well. Combine remaining flour, baking powder, baking soda and salt. Add flour mixture to sugar mixture alternately with sour cream. Fold in blueberry mixture, lemon juice and vanilla; pour cake batter into a 10-inch bundt pan sprayed with a coating of OIL OF JOY Extra Virgin Olive Oil. Bake at 350 for 1 hour and 10 minutes or until a wooden toothpick inserted in center comes out clean.
Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl and drizzle over warm cake. Yield: 16 servings.

• 2 cups flour
• 1 1/4 cups granulated sugar
• 1 tablespoon dry yeast
• 1/2 tablespoon salt
• 5 large eggs beaten
• 1 egg and 1 teaspoon water lightly beaten for glaze
• 1/4 pound whole almonds toasted for 5 minutes on a cookie sheet then finely chopped
• 1/4 pound semisweet chocolate, shaved or diced

Preheat oven to 375.  Combine ingredients and mix well to a soft dough.  Divide into 3-4 pieces, shaping each into a roll.  Place on cookie sheet lined with parchment paper, brush with beaten egg water and  bake 15-20 minutes until golden.  When cool enough to handle, cut diagonally into pieces. place back on cookie sheet and bake 10 minutes longer.  store in airtight container for up to a week.
 

500g of butter or margarine
1.5 cups of Extra Virgin Olive Oil. (Make sure it is fairly light-flavored oil, otherwise the oil will overwhelm the butter taste)

Beat the butter in a food processor or Mixmaster until softened, then gradually add the olive oil. 
When it is all completely blended, it will be quite pourable. 
I pour it into 500 ml containers and put lids on, then store them in the fridge.
When cold it is quite hard.

Variations: You can add some milk to make it go a bit further - up to 1/4 cup for this quantity. We make winter and summer blends too. The recipe above is for winter. In summer I use only 1 cup of olive oil, because the spread becomes too soft when it is left out in warm weather."

Margaret Chidgey, editor of the journal of the Australian Olive Association