Mission Extra Virgin Olive Oil Recipes
Olive Oil Biscotti
1 cup whole almonds
6 Tablespoons Blood Orange or Mission Extra virgin olive oil
2 cups sugar
1 Tablespoon baking powder
1/4 teaspoon salt
4 cups all purpose flour
2 tsp orange extract and 2 Tablespoons orange zest
Preheat oven to 350 and toast alomonds for 5 minutes.
-In a food processor, mix sugar and the olive oil. Add 3 eggs. Use half of the 4th egg in the mix and the other for the glaze later.
-Combine flour, baking powder, and salt in mixing bowl. Whisk to mix.
-Gradually add flourat a low speed in the food processor; add orange extract and zest. Mix at higher speed for 1 minute. Let sit 15 minutes.
-While waiting, flour the almonds while they are warm.
-Grease thin cookie sheet with olive oil or butter.
-Form the mixture into a roll, place on cutting board and kneadin the almonds. Use flour if it sticks to the board.
-Divide dough into 8 parts and form dough into rolls. Place rolls on greased cookie sheet, a few inches apart to allow for spreading when cooking. Flatten each slightly and brush with egg.
-Bake at 350 for 20 - 25 minutes or until golden brown. Remove from oven and let cool slightly. Put roll on cutting board and slice into 1/2" diagonal slices.
-Place slices back on sheet and bake another 5 minutes.
*Recipe adapted from http://thepassionateolive.com/wp/olive-oil-biscotti/
Banana Walnut Bread
2 cup flour
1 tsp baking soda
1/4 tsp salt
1 1/8 cup sugar (you can reduce sugar if you have very ripe bananas because of naturally high sugar content)
1/2 cup mission extra virgin olive oil
2 TBSP buttermilk
1/2 tsp vanilla extract
3 ripe medium-large bananas (mashed)
Chopped walnuts or chocolate chips are optional
Preheat oven to 325F. Grease 9x5x3 loaf pan and dust with flour. Blend together flour, baking soda and salt (set aside). Mix together egg, sugar and oil until combined. Add four mixture and when blended add the buttermilk, vanilla and mashed bananas and mix until combined. Fold in walnuts or chocolate chips (optional). Pour batter into loaf pan and top with walnuts/chocolate chips (optional). Bake 45 - 60 minutesor until toothpick comes out clean. Cool for at least 10 minutes on wire rack before removing from pan.
*Recipe adapted from Starbucks coffee company 2009
Big Tiger Shrimp and Sundried Tomato Pasta
8 jumbo tiger shrimp
1 TBSP Mission extra virgin olive oil
4 cloves of sliced (thick) garlic
1/8 tsp crushed red pepper flakes
2 tsp capers
1/4 cup white wine
1 TBSP sweet butter
2 TBSP julienne sundried tomatoes
1 TBSP flat leaf parsley
6 oz al dente linguine
juice of 1/4 lemon
Saute shrimp with oil, garlic and pepper flakes on high heat for 2 minutes. Add capers,butter, wine and sundried tomatoes and continue to saute on high for 2 minutes. Add parsley, pasta and lemon juice and toss well. Place pasta in bowl, shave a few slices of romano on top and serve with pinot grigio!
1 pound skinless halibut, Cod or other white fish fillet
1 egg or egg substitute
2 Tablespoons skim milk
¼ cup grated parmesan cheese
¼ cup plain/seasoned breadcrumbs or cornflake crumbs
½ tsp paprika
Mission extra virgin Olive oil
Tartar sauce ingredients or go ahead and buy your favorite tarter sauce:
½ cup fat free- cholesterol free mayonnaise
2 Tablespoons dill pickle
1 tsp freshly grated lemon peel
1 tsp lemon juice
Preheat oven to 450F
Rinse fish and pat dry. Cut into 24 bite size pieces and set aside.
In a medium bowl, combine egg or substitute and skim milk. In a large plastic bag that seals combine cheese, breadcrumbs and paprika.
Add fish to egg mixture and then to bag and shake until well coated.
Arrange fish on baking sheet drizzled with Mission olive oil and bake about 5 minutes or until fish flakes easily with fork.
Meanwhile stir together ingredients for tartar sauce.
*Recipe adapted from Quick and Easy Recipe book by the American heart association