Soups and Sauces
You will find a variety of various recipes that can be used to enhance any type of meal. If you have a favorite recipe using our olive oil or vinegar and would like to share, email it to us and we'll post it on our website for all to enjoy! We love to hear of other creative recipes using our olive oil and vinegar.
Sundried Tomato Pesto
3 cups sundried tomatoes (not in oil)
1 cup Garlic Extra Virgin Olive Oil
Minced fresh herbs such as oregano & parsley
¼ cup Traditional Balsamic Vinegar
Fresh ground pepper, to taste
Mix all ingredients in to the bowl of a food processor. Pulse until the mixture has the consistency of pesto. Lightly toss with one pound of cooked pasta or serve with crackers as a spread.
Teriyaki Marinade for Grilled Beef, Chicken, or Pork
¼ cup Honey Ginger White Balsamic Vinegar
1 TBS fresh minced garlic
¼ cup soy sauce
¼ cup traditional balsamic vinegar
2 TBS toasted sesame oil
Blend ingredients thoroughly and marinate meat in the refrigerator for a minimum of 4 hours or overnight.
Honey-Ginger Dijon Vinagrette
1 TBS finely minced shallot
1 TBS Dijon mustard
1/3 cup Honey-Ginger White Balsamic Vinegar
2/3 cup Arbequina Extra Virgin Olive Oil
Sea Salt, to taste
Fresh ground pepper, to taste
Add the vinegar, salt, pepper, mustard and shallot to the blender. Pulse a few times to mix. Slowly pour in the olive oil while the blender is running to mix.
Butter Olive Oil Hollandaise Sauce
1 TBS fresh lemon juice
1 tsp ground white pepper
3 egg yolks
1 cup Butter EVOO warmed
1 tsp fine sea salt
Cayenne Pepper (optional)
Whisk together the egg yolks, lemon juice and a tablespoon or warm water. Add the mixture to the jar of a blender. With the machine continuously running, slowly pour in olive oil, a little at a time. If the mixture thickens too quickly, add a little more warm water.
Continue blending, adding remaining olive oil in a thin stream until the mixture emulsifies (thickens). Season with salt and pepper to taste. Serv immediately.
Cream of Roasted Pepper & Tomato Soup
2 cups chicken or vegetable stock
2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped
3 tablespoons Tuscan Herb Olive Oil
1 medium yellow onion, finely diced
4 large cloves garlic, minced
1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish
1 teaspoon dried oregano
1/2 cup grated Romano Cheese
1 cup heavy cream
sea salt and fresh ground pepper to taste
In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Olive Oil over medium-high heat. Add the onion and saute until translucent, for about 3 minutes. Add the garlic and saute for another minute. Add the white wine and reduce by half.
Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot.
Lower the heat to medium and simmer for 20 minutes. Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Add the heavy cream and Romano Cheese and stir to combine.
Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Olive Oil and a sprig of basil. Serve immediately. Serves 4-6