Category Archives: Appetizers

Olive Oil Pairings – Spicy Edition

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24 Aug

Spicy Olive Oil Pairings

It’s no mistake that we’re in the olive oil business. We love to include olive oil in its many forms in our recipes. Sometimes we’re looking to add a kick of spice and that’s when we go to one of these three flavor-infused olive oils. We’d love to know what you do with your favorite pairing.


Chipotle Olive Oil +

Apricot White Balsamic, Black Cherry Balsamic, Dark Chocolate Balsamic, Cinnamon Pear Balsamic, Espresso Balsamic, Fig Balsamic, Jalapeno White Balsamic, Lavender Balsamic, Lemongrass-Mint White Balsamic, Mango White Balsamic, Maple Balsamic, Peach White Balsamic, Pineapple White Balsamic, Pomegranate Balsamic, Raspberry Balsamic, Sicilian Lemon White Balsamic, Strawberry Balsamic, Tangerine Balsamic, Tahitian Vanilla Balsamic

Garlic Olive Oil +

Apricot White Balsamic, Blackberry-Ginger Balsamic, Blueberry Balsamic, Cinnamon-Pear Balsamic, Fig Balsamic, Honey-Ginger White Balsamic, Pomegranate Balsamic, Jalapeno White Balsamic, Pineapple White Balsamic, Oregano White Balsamic, Neapolitan Balsamic

Harissa Olive Oil +

Mango White Balsamic, Blackberry-Ginger Balsamic, Maple Balsamic, Cinnamon-Pear Balsamic, Peach White Balsamic, Raspberry Balsamic, Sicilian Lemon White Balsamic, Pineapple White Balsamic

Olive Oil Pairings

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At Primo Oils & Vinegars people often ask what our favorite olive oil pairings are. We have so many it’s hard to choose!

We’ve put together a list of olive oil pairings that are the most popular in our shop. Some are savory, some are sweet and some are surprising! (Chipotle Olive Oil + Espresso Balsamic, need we say more?) Let us know if you have a pairing with one of our fab five that we haven’t thought of yet. We’d love to try it!

Olive Oil Pairings

Almond Oil +

Apricot White Balsamic, Cranberry-Pear White Balsamic, Espresso Balsamic, Sicilian Lemon White Balsamic, Raspberry Balsamic

Basil Olive Oil +

Apricot White Balsamic, Cranberry-Pear White Balsamic, Strawberry Balsamic, Tangerine Balsamic, Raspberry Balsamic, Blackberry-Ginger Balsamic, Lemongrass-Mint White Balsamic

Blood Orange Olive Oil +

Apricot White Balsamic, Blackberry-Ginger Balsamic, Cinnamon-Pear Balsamic, Cranberry-Pear White Balsamic, Dark Chocolate Balsamic, Espresso Balsamic, Fig Balsamic, Maple Balsamic, Raspberry Balsamic,Sicilian Lemon White Balsamic, Tahitian Vanilla Balsamic, Tangerine Balsamic, Grapefruit White Balsamic, Black Cherry Balsamic, Gravenstein Apple White Balsamic, Neapolitan Balsamic Pomegranate Balsamic

Butter Olive Oil +

Cinnamon Pear Balsamic, Dark Chocolate Balsamic, Maple Balsamic, Tahitian Vanilla Balsamic, Cara Cara Orange-Vanilla White Balsamic

Chipotle Olive Oil +

Apricot White Balsamic, Black Cherry Balsamic, Dark Chocolate Balsamic, Cinnamon Pear Balsamic, Espresso Balsamic, Fig Balsamic, Jalapeno White Balsamic, Lavender Balsamic, Lemongrass-Mint White Balsamic, Mango White Balsamic, Maple Balsamic, Peach White Balsamic, Pineapple White Balsamic, Pomegranate Balsamic, Raspberry Balsamic, Sicilian Lemon White Balsamic, Strawberry Balsamic, Tangerine Balsamic, Tahitian Vanilla Balsamic

 

We’re working on a new pairing sheet to share soon. Stay tuned!

How to Make Gourmet Popcorn with Primo Oils

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24 May

Popcorn is one of our favorite late night treats and then one night we had a popcorn epiphany! We started using our flavored EVOO’s to substitute for butter in our popcorn making. Now our popcorn is a gourmet treat.

EVOO has multiple health benefits and the added flavor bonus gives popcorn a fun twist.

Here’s how to make popcorn the gourmet way with one of our flavored EVOO’s.

  1. Use an electric popcorn maker or a pot on your stove. Either way, you’ll start by measuring out your popcorn. (We use 1/3 cup for 2 people)
  2. Measure about 2 Tbs of the olive oil of your choice. Gently heat.
  3. Pop the popcorn!
  4. Toss popcorn with olive oil and salt. Alternating and tossing the popcorn so the olive oil and salt are evenly distributed.
  5. Enjoy!

Here are some of our favorite flavor combinations:

  • Butter EVOO and Black Truffle Sea Salt
  • Tuscan Herb EVOO and Thyme
  • Garlic EVOO and Black Pepper
  • Garlic EVOO and Parmesan Cheese (dried Kraft works best)
  • Basil EVOO and Sun-dried Tomatoes (chop the sun-dried tomatoes very fine before adding)
  • Chipotle EVOO and Lime EVOO
  • Fused Blood Orange EVOO and Cinnamon and Sugar
  • Rosemary EVOO and Black Pepper
  • White Truffle EVOO and Black Pepper
  • Wild Mushroom & Sage and Black Truffle Sea Salt

We’d love to hear what you come up with!

Happy Popping!

Grilled Pizza

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Grilled Pizza

Ingredients
  • 1 1/8 cups water
  • 1 1/2 teaspoon dry yeast
  • 2 tablespoons sugar
  • 2 teaspoons sea salt
  • 2 tablespoons Primo Basil Olive Oil or Garlic Olive Oil, plus more for brushing
  • 1 tablespoon Primo Corbancosa Extra Virgin Olive Oil
  • 4 cups flour (approximately)
  • 1 teaspoon Primo White Truffle Olive Oil
  • 1/2 cup Mozzarella cheese, grated
  • 1/2 cup Asiago or Parmigianino cheese, grated
  • 1/4 cup baby portabella mushrooms
  • 1 medium red onion, thinly sliced
  • 1 package of baby arugula
  • Drizzle of Primo Fig Balsamic Vinegar
Directions
Combine warm water, yeast and sugar in a large mixing bowl. Let rest until foamy (about 10 minutes). Add sea salt and Primo Basil Olive Oil to yeast mixture and stir until salt is dissolved.
Mix in flour one cup at a time until a sticky dough forms. Turn dough out onto a well-floured surface and knead until smooth and elastic, adding more flour as needed. Form dough into a ball and brush the surface with Primo Basil Olive Oil.  Return to mixing bowl, cover bowl with plastic wrap and a kitchen towel and let rest in a warm, draft-free area until double in size (about an hour).
While dough is rising, slice red onion and sauté over medium heat in Primo Corbrancosa Extra Virgin Olive Oil until onions are very soft (caramelized). Remove from heat and add Primo White Truffle Olive Oil. Mix well and set aside.
Punch down dough, and then knead the dough a few more times. Divide the dough into four small balls. Form each ball into round pizza crust.  Place each pizza crust on a warm grill (not hot). Let slight grill marks form and turn over and repeat on other side (about 2-3 minutes on each side).

Remove crusts from grill and top with caramelized onions (use as your sauce), then mushrooms and then cheese. Return pizza to grill, close lid and let cheese melt and start to bubble. Remove from grill. Layer arugula on top and drizzle Primo Fig Balsamic over the pizza. Cut and serve.

Shaved Fennel Salad with Milanese Gremolata

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Shaved Fennel Salad with Milanese Gremolata

Ingredients

  • 2 trimmed, thinly sliced fennel bulbs
  • 2 tablespoons finely chopped flat leaf parsley
  • 4 tablespoons Primo Milanese Gremolata Olive Oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon sea salt
  • fresh ground pepper to taste
  • 1/3 cup finely shaved Pecorino Romano
  • 3 Cups mixed baby greens for presentation – optional

Instructions

Place the shaved fennel in a re-sealable Ziplock bag or bowl large enough to hold it.  Thoroughly whisk together the Primo Gremolata Olive Oil, lemon juice, salt, pepper, and chopped flat leaf parsley.  Pour over the fennel and toss to coat.  Marinate in the refrigerator for two hours.  In a bowl or large platter, arrange a bed of washed mixed baby greens.  Arrange the fennel over the greens, pouring any remaining dressing over the fennel and greens.  Sprinkle evenly with shaved Pecorino and fresh ground pepper.

 

Serves 4-6

Pizza with Figs, Prosciutto, Carmelized Onions, Fig Balsamic and Arugula

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Pizza with Figs, Prosciutto, Carmelized Onions, Fig Balsamic and Arugula

  • Cornmeal for sprinkling
  • 1 each 1 lb. package purchased pizza dough
  • 2 cups Crumbled Gorgonzola Cheese (about 8 oz.)
  • 6 Small fresh or dried figs, cut into 1/3-inch slices
  • ¾ cup Diced Sweet onions
  • 4 Tbs Primo Early Harvest Spanish Picual or Organic Garlic EVOO, divided
  • 2 Tbs Primo Fig Balsamic Vinegar, divided
  • 2 Tbs Ground pepper
  • 8 Thin slices prosciutto cut into thin strips
  • 8 cups Arugula

 

Directions:

  1. Preheat oven to 450°F.  Sprinkle large rimless baking sheet generously with cornmeal.  Roll out dough on floured work surface to 12×10-inch rectangle; transfer to prepared sheet.  Brush dough with 2 Tbs Primo Picual EVOO. Sprinkle Gorgonzola over dough.  Sprinkle with pepper.
  2. In a sauce pan, sauté the onions in 1 Tbs Primo Picual EVOO over medium heat until translucent. Set aside.
  3. Place figs in medium bowl; drizzle 1 tablespoon Balsamic Vinegar over.  Set aside.
  4. Bake pizza until crust golden brown on bottom, 15 to 20 minutes.
  5. Immediately scatter prosciutto slices, covering pizza completely.  Arrange onions and fig slices atop prosciutto.  Bake until figs are just heated through, about 1-2 minutes.  Transfer pizza to cutting board.  Whisk remaining 1 tablespoon Balsamic Vinegar and EVOO in large bowl; add arugula.  Sprinkle with salt and pepper; toss to coat.  Mound salad atop pizza.  Cut into pieces and serve.

Mango Cucumber Salsa

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 Mango Cucumber Salsa

  • 1 firm-ripe mango, peeled, pitted, and diced
  • 1/2 English cucumber, diced
  • 2 Tablespoons finely chopped scallion
  • 3 Tablespoons fresh cilantro leaves, chopped
  • 1/2 sweet red bell pepper, chopped
  • 1 Tablespoon fresh orange juice
  • 1 Tablespoon Primo Serrano Honey Vinegar
  • 1 teaspoon Primo Persian Lime EVOO

Combine all ingredients in a bowl.  Season to taste with salt and pepper.

Dip chips or crackers or use to top grilled Salmon or Chicken breast.

Serves 2

WILD SMOKED SALMON & AVOCADO CROSTINI WITH OLIO NUOVO FAVOLOSA

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WILD SMOKED SALMON & AVOCADO CROSTINI WITH OLIO NUOVO FAVOLOSA

 

Ingredients
1 fresh, sweet baguette, sliced in to 1/2″ slices on the diagonal
12 oz. thinly sliced wild smoked salmon
3 ripe avocados, sliced thin
1 small red onion, sliced very thin
1 large garlic cloves cut in half
2 tablespoons fresh squeezed lemon juice
1/3 cup +2 tablespoons Primo Olio NuovoFavolosa Extra Virgin Olive Oil
pinch of sea salt, fresh ground pepper
1/4 cup flat leaf parsley, coarsely chopped

Directions
Whisk two tablespoon of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl.  Add the thinly sliced onions and toss to coat and set aside.

Preheat the grill to medium or heat a grill pan on the stove top over medium-high heat.  With a pastry brush, lightly brush both sides of each slice of bread with Primo Favolosa EVOO. Place the bread on the grill and toast until light golden brown and grill marks appear, flipping once during the process (take care not to burn the bread).

While the bread is still very warm, rub the cut garlic clove over both sides of the bread slice.  Allow the bread to cool completely, then begin layering by adding a slice of avocado.  Brush the sliced avocado with a small amount of the onion-lemon-olive oil mixture, and a grind of fresh pepper.  Add the smoked salmon, and top with a few slices of marinated onions and a sprinkle of chopped parsley.

Serve immediately

Makes about 30 appetizers

ROASTED ROSEMARY ALMONDS

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ROASTED ROSEMARY ALMONDS

 

Ingredients
1 pound fresh, whole almonds (about 3 1/2 cups)
1/4 cup + 1 tablespoons of Organic Garlic Olive Oil
2 teaspoons fine to medium sea salt – or to taste
1/4 cup + 1 tablespoon fresh rosemary leaves as an optional garnish

 
Directions
Preheat the oven to 300.

Line a rimmed baking sheet with parchment paper.

In a medium bowl toss the almonds with the Organic Garlic Olive Oil and 1/4 cup fresh rosemary leaves.

Distribute the almonds in a single layer on the prepared baking sheet and slow roast for 40 minutes, until the almonds smell toasty and the rosemary leaves are fragrant and crisp. Remove from the oven and allow to cool for about 5 minutes. While still warm, toss with sea salt and garnish with remaining tablespoon of fresh rosemary leaves and 1 tablespoon of Organic Garlic Olive Oil.

Allow to cool fully and serve

Recipe: Cinnamon-Pear Balsamic Roasted Sweet Potatoes

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Cinnamon-Pear Balsamic Roasted Sweet Potatoes
Ingredients:Primo Sweet Potatoes

4 medium sweet potatoes, peeled and each cut

lengthwise into 8 wedges

1/3 cup Primo Cinnamon-Pear Balsamic

2 tablespoons Primo All Natural Organic Butter Extra Virgin Olive Oil

3/4 teaspoon kosher salt or sea salt

 

Preparation:

Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan.

Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Extra Virgin Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture.
Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.