Greek Potato Salad
 
  1. •   3/4 Cup Olive Hill Farm olive oil
  2. •   6 medium Potatoes
  3. •   1/3 cup fresh Lemon Juice
  4. •   3 cloves garlic, crushed
  5. •   1 large white onion
  6. •   Sea Salt and black pepper to taste
  7. •   1/4 cup chopped fresh parsley
 
Cut onion into thin slices, then cut slices in half.
Peel potatoes. Boil over medium heat until tender.
Drain. Put in bowl and toss with onions.
Mix together: Olive oil, Lemon Juice, garlic, salt and pepper. Whisk.
toss with potatoes. Sprinkle with parsley.
 
Turkey Basting Sauce
 
  1. •   1 cup Olive Hill Farm Olive Oil
  2. •   Juice of 4 lemons
  3. •   1/2 cup white wine
  4. •   1/2 cup chicken stock
  5. •   1 head garlic, cut in half, sideways
  6. •   1 bunch fresh sage
  7. •   1 bunch fresh Thyme
  8. •   salt and pepper to taste
 
Mix together.
Let stand for at least 4 hours before using.
 
Greek Basting Sauce
 
  1. •   1 cup Olive Hill Farm Olive Oil
  2. •   1/2 Cup Fresh Lemon Juice
  3. •   2 cloves minced Garlic
  4. •   2 TBS Oregano
  5. •   Salt and Pepper
Combine ingredients and use for basting Lamb, Poultry or Fish.
 
Tzatziki
 
  1. •   5 TB Olive Hill Farm Olive oil
  2. •   16 oz plain yogurt, strained
  3. •   2 large English cucumbers
  4. •   3 cloves garlic
  5. •   2 tsp. vinegar
  6. •   1 tsp. fresh mint, chopped
  7. •   1 tsp. fresh dill, chopped
 
Peel cucumber and coarsely grate.
Squeeze well to remove liquid.
Crush garlic.
Mix yogurt, cucumber, and garlic.
Stir while alternately adding the oil and vinegar till well mixed.
Add mint and dill.
Refrigerate. Serve with French Bread or raw vegetables.
 
 
Skordalia
 
  1. •   1 cup Olive Hill Farm Olive Oil
  2. •   2 cups cold mashed potatoes
  3. •   4 cloves garlic
  4. •  1/2 cup vinegar
  5. •  salt and pepper to taste
Peel garlic and pound to a pulp.
Add mashed potatoes and continue pounding until thoroughly blended.  
Add olive oil and vinegar, alternately until used up.  
Stir until it becomes a smooth sauce.
Season to taste with salt and pepper.
 
Pasta with Lemon and Arugula
 
    •    12-oz-spaghetti
    •    2 TBS Olive Hill Farm olive oil
    •    3 garlic cloves, minced
    •    grated rind of 1 lemon
    •    1/2 to 1 cup lemon juice
    •    4 cups chopped arugula
    •    1 cup grated parmesan
    •    salt and pepper to taste
 
Cook spaghetti according to package direction.
Drain.
Heat oil in large saute pan over medium heat.
Add garlic and cook for 1 minute.
Add rind and lemon juice and cook for 1 additional minute.
Toss the garlic mixture with the arugula, parmesan, pasta, salt and
pepper.
Serve.
 
Hummus
 
    •    2 cloves garlic
    •    1 can garbanzo beans (chick peas) drained, and liquid
reserved
    •    2 tablespoons Tahini paste
    •    1/2 cup flat parsley leaves
    •    juice of 1 lemon
    •    1/3 cup Olive Hill Farm olive oil
    •    salt and pepper
 
Chop garlic in food processor. Add garbanzo beans and 1/2 of the
liquid. Process until desired consistency. Add Tahini, lemon juice,
parsley, and salt and pepper to taste. Process until it forms a paste.
Drizzle in the olive oil and process until it reaches the consistency of
mayonnaise. If needed, add remaining reserved liquid.  
 
Marinated Olives
 
    •    3 cups assorted olives
    •    5 small dried red chilies
    •    3 cloves garlic, sliced thin
    •    handful of fresh thyme sprigs, strip leaves from stem
    •    zest of 1 lemon
    •    zest of 1 orange
    •    Kosher salt
    •    Fresh ground pepper
 
Put olives in a shallow bowl, add the lemon and orange zest, garlic,
chilies, herbs and season to taste with salt and pepper. Cover the
olives with Olive Hill Farm olive oil and let marinate for 30-45
minutes at room temperature. Serve.  
 
Panzanella
 
    •    1 loaf day old French or sourdough bread,
          cut into cubes
    •    1 tsp kosher salt
    •    8 large ripe tomatoes, cut into cubes
    •    2 hothouse cucumbers, un-peeled, seeded
         and cut into cubes
    •    1 red onion, cut in half and thinly sliced
    •    2 yellow bell peppers, cubed into 1" pieces
    •    1 cup pitted Kalamata olives, halved
         lengthwise
    •    1/2 cup capers, drained
    •    1 bunch flat leaf parsley, chopped
    •    Olive Hill Farm Olive Oil
    
Heat 3 tablespoons olive oil in large saute pan. Add bread and
kosher salt, cook over low heat, turning frequently for 10 minutes,
or until nicely browned.
Add more oil if needed.
In a large bowl, mix the tomatoes, cucumber, onions, peppers,
olives, capers and parsley.
Add bread cubes and toss with vinaigrette.
 
Vinaigrette
 
 
    •    2/3 cup Olive Hill Farm olive oil
    •    1/4 cup red win vinegar
    •    1 clove garlic, minced
 
Marinated Mushrooms
 
  1. •    1 pound fresh mushrooms, small to medium sized
  2. •    1/2 cup Olive Hill Farm Olive Oil
  3. •    1/3 Cup Red Wine Vinegar
  4. •    2 garlic cloves, minced
  5. •    1tsp salt
  6. •    1 teaspoon oregano
  7. •    1/2 teaspoon crushed, dried hot red chilies
 
Wash and trim mushrooms. Place in a saucepan of boiling water, Turn
off heat and let stand 15 minutes. Drain and place in cold water.
 
In a medium bowl, combine remaining ingredients. Drain mushrooms
and cut into bite-sized piece, if desired.
Add to marinade.
Let stand at least 1 hour before serving.
Best if made the day before.
 
Note: will keep several weeks in the refrigerator.
 
Pesto
 
  1. •  4 cups fresh basil leaves (1/4lb) tightly packed
  2. •   1 cup Pine nuts
  3. •   1 cup freshly grated Parmesan or Romano cheese
  4. •   5 cloves garlic
  5. •   3 tablespoons lemon juice
  6. •   1 cup Olive Hill Farm Olive Oil
  7. •   1 tsp salt
 
Toast nuts in 225 oven for about 15 minutes until brown.
Cool.
Wash and dry basil leaves
Put garlic in food processor and crop fine.
Pack in basil leaves, and sprinkle with lemon juice, and salt and
pepper.
Add cooled pine nuts.
With motor running, add oil in a thin stream though the feed tube.
Process until mixture is smooth.
Remove from food processor and mix grated cheese.
Your Favorite Recipes Home
 
 
Noah’s Fava Beans
    Submitted By: Noah (11 Years old)
 
  1. •   Olive Hill Farm Olive Oil
  2. •   Fava Beans
 
Shell and peel outer skin of Fava Beans.
Saute beans in Olive Hill Farm oil till tender.
Plate the beans.
Drizzle with Olive Hill Farm Olive Oil and salt and pepper to taste.
 
Roberto’s Mushrooms
 
  1. •    Olive Hill Farm Olive Oil
  2. •   1 jar Trader Joe’s marinated Mixed Mushrooms
 
Drain Mushrooms. (save the jar)
Rinse Mushrooms.
Drain again.
 
Marinate mushrooms for 12 hours in a mixture of 3 parts Red wine
    Vinegar and 1 part Balsamic Vinegar.
 
Pour off vinegar.
Put mushrooms back in jar and fill with Olive Hill FArm Olive Oil.  
Let Stand 3 days in refrigerator before using.
 
Our Favorite Recipes
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Submit Your Recipes Here!mailto:olivehillfarm@aol.com?subject=New%20Recipemailto:olivehillfarm@aol.com?subject=New%20Recipeshapeimage_9_link_0
Submit Your Recipes Here!mailto:olivehillfarm@aol.com?subject=New%20Recipemailto:olivehillfarm@aol.com?subject=New%20Recipeshapeimage_10_link_0
Include all ingredients, instructions and your name and location
Include all ingredients, instructions and your name and location
Include all ingredients, instructions and your name and location