Recipes

1/2 Cup Rancho Olivos Italian Olive Oil

1/2 Cup Rancho Olivos Garlic Olive Oil

1/3 Cup Chardonnay Vinegar

1 Tablespoon Dijon Mustard

3 Tablespoon Honey

Shake and Pour!

1/4 Cup Basil Olive Oil

1/8 Cup Garlic Olive Oil

3 Tablespoon Pomegranate Balsamic

1/2 Teaspoon Salt

1/2 Teaspoon Pepper

Shake and Pour!

1/3 Cup Chardonnay Vinegar

1/2 Cup Olive Hill Farm Lemon Olive Oil

1/2 Cup Garlic Olive Oil

Salt and Pepper to Taste

4 Cups fresh basil leaves

1 Cup Pistachios (unsalted)

1 Cup freshly grated parmesan or Romano cheese

5 Cloves garlic

4 Tablespoon Olive Hill Farm Lemon Olive Oil

1 Cup Figueroa Farms Camino al Cielo Olive Oil

1 Teaspoon Salt

1 Teaspoon Pepper

Preheat oven to 225’. Toast pistachios for 15 minutes or till brown.

Let cool for 5-7 minutes.

Wash and dry basil leaves

Put Garlic in food processor and chop fine.

16 oz. plain yogurt, strained

2 Large English cucumbers

3 Cloves Garlic (crushed)

5 Tablespoon Balzana Olive Oil

2 Teaspoon Chardonnay Vinegar

1 Teaspoon Fresh mint (chopped)

1 Teaspoon Fresh Dill (chopped)

Peel the cucumber and coarsely grate.

Squeeze well to remove liquid.

Crush the garlic and mix the yogurt, cucumber, and garlic

Stir while alternately adding the oil and vinegar till well

Mixed.

Add the dill and the mint. Refrigerate.

Serve with French bread or Raw Vegetables.

2 Cloves garlic (chopped)

1 Can Garbanzo beans (chick peas) Drained save the liquid

2 Tablespoon Tahini Paste

1/2 Cup flat parsley leaves

Juice of 1 Lemon

1/3 Cup Rancho Olivos Italian Olive Oil

Salt and Pepper to Taste

Put the chopped garlic in food processor.

Add garbanzo beans and 1/2 of the garbanzo bean juice.

Process until desired consistency.

Add Tahini, Lemon juice, parsley, and salt and pepper to taste.

Process until it forms a nice paste. Drizzle in the Olive oil

And process until it reaches the consistency of creamy

Mayonnaise. If desired or needed add the remaining garbanzo

Bean.

4 Cloves Garlic

2 Cups cold mashed potatoes

1 Cup Figueroa Farms Organic Italian Olive Oil

1/2 Cup Chardonnay Vinegar

Salt and Pepper to Taste

Peel the garlic and pound to a pulp.

Add mashed potatoes and continue pounding until blended.

Add Olive oil and vinegar, alternate until blended.

Stir until it becomes a smooth sauce

Season to taste salt and pepper.

Serve Chilled with French Bread

1/2 cup aioli mayonnaise

3 tablespoons Chardonnay Vinegar

2 tablespoons lemon juice

2 tablespoons sugar

2 granny smith apples

1/4 cup minced red onion

1 3/4 pound jicama peeled

2 large carrots peeled

1/2 teaspoon Cayenne Pepper

Salt and Pepper to Taste

In a bowl, whisk aioli, chardonnay vinegar, lemon juice, sugar, salt and

Pepper. Using a julienne vegetable peeler pare the apple on four sides

Into thin julienne strips, stopping at the core and seeds. Add

To the dressing with red onion and toss.

Cut jicama and carrots with julienne peeler into long thin

Shreds. Add to the apple mix. Toss until well combined.

1 Pound fresh asparagus

2 Tablespoon Olive Hill Farm Lemon Olive Oil

1/2 Teaspoon Sea Salt

1/2 Teaspoon Black Pepper

Preheat oven to 425”

Cut off woody bottom of asparagus

Place asparagus on a foil lined baking sheet

Drizzle olive oil

Sprinkle with salt and pepper

Make sure all asparagus is coated

Roast for 7 to 10 minutes or until tender

Use the Lemon Vinaigrette to dress

2 Cup Strawberries Cubed

1 Cup Chopped Mango

1 Cup Chopped Jicama

2 Tablespoon Cilantro

1 Tablespoon Habanero Olive Oil

1/2 Grapefruit Peeled and Sliced

1/2 Avocado Sliced

1/2 Orange Peeled and Sliced

1 Tablespoon Chives

1 Tablespoon Habanero Olive Oil

1/4 Cup Olive Hill Farm Blood Orange Olive Oil

1/8 Cup of 10 Year Aged Balsamic Vinegar

Mix well and pour over the Citrus Salad

6 Medium Potatoes

3/4 Cup Olive Hill Farm Lucca Olive Oil

1/3 Cup Fresh Lemon Juice

3 Cloves Garlic (crushed)

1 Large White Onion

1/4 Cup Chopped Fresh Parsley

Sea Salt and Black Pepper to Taste

Cut Onion into thin slices then cut slices in half.

Peel potatoes. Boil over medium heat until tender. Drain

Put potatoes in a bowl and toss with onions.

Mix together in a separate bowl: Olive Oil, Lemon Juice, Garlic

Salt and pepper. Whisk

Toss the sauce with the potatoes and sprinkle with parsley.

2 Cups flour

1 Packet yeast

1/2 Teaspoon salt

1 Tablespoon sugar

3/4 Cup water

1/8 Cup Habanero Olive Oil

Mix all ingredients together. Knead well.

Let rise 1/2 to 1 hour then roll out.

Add toppings and cook for 20 minutes in a 415 degree oven.

1 Loaf day old French or sourdough bread cubed

1 Teaspoon Kosher Salt

8 Large ripe tomatoes cubed

2 Cucumbers un-peeled seeded cubed

1 Red onion halved and thinly sliced

2 Yellow bell peppers halved and cubed

1 Cup Pitted Kalamata Olives halved

1/2 Cup Capers drained

1 Bunch flat leaf parsley chopped

3 Tablespoon Olive Hill Farm Lucca Olive Oil

Heat the olive oil in large sauté pan. Add bread and kosher salt.

Cook over low heat turning frequently for 10 minutes or until nicely

browned. In a large bowl mix tomatoes, cucumbers, onions

Bell peppers, olives, capers, and parsley.

Add bread cubes and toss with dressing.

2/3 Cup Olive Hill Farm Lucca Olive Oil

1/4 Cup Red wine vinegar

1 Garlic clove minced

12 oz. of Spaghetti

2 Tablespoons Olive Hill Farm Lucca Olive Oil

3 Garlic Cloves (minced)

1 Grated rind of Lemon

1/2 Cup Lemon Juice

4 Cups Arugula (chopped)

1 Cup Grated Parmesan

Salt and Pepper to Taste

Cook spaghetti according to the package. Drain

Heat oil in large sauté pan over medium heat.

Add garlic and cook for a minute or so.

Add the grated rind and lemon juice and cook for another

minute.

Toss the garlic mixture with the arugula, parmesan, pasta and

Salt and pepper.

Serves 4-6

Click Below or browse our site for recipes for our extra virgin olive oils, flavored olive oils, and vinegars.

Olive Hill Farm Recipes.docx