Recipes

Bagna Calda

Bagna Calda is an Italian Fondue. Great with fresh sourdough bread or veggies.

Ingredients:

• 1 and ½ cups peeled garlic cloves
• 1 and ½ cups Calivirgin Extra Virgin Olive Oil
• 2 oz. butter
• 1 can (2 oz.) anchovies

Preparation:

1. Place all ingredients in small oven safe ramekin, cover with foil and place in 275°F oven for 1 and ½ hours. Serve with bread and cut up vegetables.

Bruschetta

Ingredients:

• six large vine ripened tomatoes
• 3-4 fresh basil leaves
• half of one red onion
• 3-4 cloves of garlic
• salt & pepper to taste
• best balsamic vinegar you can find
• red wine vinegar
• Calivirgin Extra Virgin Olive Oil
• good quality bread

Preparation:

1. Cut tomatoes into quarters and cut out the insides (pulp and seeds). Then cut into small pieces about the size of a dime and place in bowl. You are only using the firmer part of the tomatoes attached to the skin.
2. Chop up half a red onion and add to bowl.
3. Mince up 2-3 cloves of garlic (to taste) and add to bowl.
4. Finely chop up 3-4 basil leaves and add to bowl.
5. Drizzle three glugs of balsamic vinegar over contents in bowl.
6. Drizzle one glug of red wine vinegar over contents in bowl.
7. Drizzle 2-3 glugs of Calivirgin Extra Virgin Olive Oil.
8. Add salt and pepper to taste. Quite a bit of salt is needed. Stir thoroughly and then place in refrigerator for 20+ minutes.
9. Slice bread in ¼ inch to ½ inch thick pieces.
10. Arrange slices into one layer on baking sheet and drizzle or brush Calivirgin Extra Virgin Olive Oil on to one side of each slice. Lightly salt each oil coated side and broil on low for 5-10 minutes until lightly browned.
11. Once toasted, rub each oil/salt coated side with half a garlic clove. Then top slices with mixture in bowl and serve.
    Note: Try not to get too much juice from bowl because it will make bread soggy (use a fork to top).

Roasted Asparagus with Olive Oil and Parmesan

Ingredients:

• 1 pound trimmed asparagus spears
• sea salt and pepper to taste
• Calivirgin Extra Virgin Olive Oil
• 2 cloves minced garlic (optional)
• ½ cup parmesan cheese (otional)

Preparation:

1. Preheat oven to 350°F
2. Place asparagus onto a foil lined (for easy clean-up) sheet pan.
3. Drizzle with Calivirgin Extra Virgin Olive Oil (about 1 tbsp per pound) until evenly coated.
4. Season with sea salt and pepper to taste.
5. Sprinkle minced garlic or parmesan cheese over top (optional).
6. Bake in oven for 10-15 minutes of until tender.

Olive Oil Ice Cream

      Calivirgin Extra Virgin Olive Oil makes a tasty and unique topping over a
      bowl of vanilla ice cream.  Try adding a few flecks of sea salt as a slight
      enhancement.  The cold ice cream creates a caramel effect of fruity
      Calivirgin delight.  You will be searching for more oil with every bite!