Chefs Olive Mix

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Interesting article - Enjoy!

Sooo many great olive oil producers in one night of celebration!

Turkish Spinach, Pearl Onion and Egg Menemen Ingredients : 1/3 cup Ascolano Extra Virgin Olive Oil... 1 cups pearl onions, frozen is fine 4 large garlic cloves, minced 1 pound of baby spinach, well washed and roughly chopped cup fire roasted mild green chiles, chopped 1/3 cup dry Vermouth cup dry Sherry 2 cups chopped fire roasted tomatoes mixed, Muir Glen is very good brand 2 tablespoon Neapolitan Herb Dark Balsamic 6 eggs Sea salt and fresh ground pepper to taste 1 cup grated Mozzarella cheese cup chopped Italian parsley to garnish Directions : Put the olive oil and the onions in a large pan, season with salt and pepper. Sauté until onions are caramelized. Add the garlic, spinach, chiles, Sherry, Vermouth, sauté until spinach is wilted and most of the water has evaporated. Toss the tomatoes with the Balsamic. Transfer the spinach mixture to a nice serving/baking dish and scatter the tomatoes around the spinach. Make six nests and crack an egg into each one. Sprinkle the cheese over the dish. Season well and bake at 350 for about 20 minutes or until the eggs are cooked to your liking. Garnish with the parsley. Serve with thick slices of grilled bread. Chef: Marvin Martin/Cuisine Privee (Napa, CA)

Spicy Bok Choy-Slaw Dressing Ingredients : cup Lemon Olive Oil... cup Roasted Almond oil cup Jalapeno White Balsamic 1 tablespoon Dijon mustard 2 tablespoons lemon juice 2 tablespoons chopped shallots 2 tablespoons grated fresh ginger 1 tablespoon Baklouti Green Chile Olive oil 1 teaspoon red chile flakes Sea salt and fresh ground black pepper to taste Directions : Place all dressing ingredients in a blender and pulse a few times until smooth. Check seasoning and add more salt and pepper if needed. Slaw Ingredients : 4 cups thinly sliced baby Bok Choy 1 cup julienne carrots cup thinly sliced red onion 1 cups thinly sliced red cabbage Directions : Mix the slaw ingredients in a large bowl, season with salt and pepper. Toss the slaw with the dressing. Pile the Choy-Slaw in a serving bowl and garnish. Garnishes Options : Crispy fried wonton strips, chopped toasted almonds or peanuts, sliced green onion and sesame seeds. Chef: Marvin Martin/Cuisine Privee (Napa, CA) Lemon Olive Oil - http://ss1.us/a/VTPCfl4X Baklouti Green Chile Olive Oil - http://ss1.us/a/enfcYO7E Roasted Almond Oil - http://ss1.us/a/6AK2Ze66 Jalapeno White Balsamic - http://ss1.us/a/8sOkn5u3

Extra Virgin Olive Oil & Peanut Butter Dog Biscuits Ingredients : 2 cups whole wheat flour cup old fashioned rolled oats... cup wheat germ 2 tablespoons quinoa 2 tablespoons raw sunflower seeds 2 tablespoons flax seeds 1 tablespoon sesame seeds teaspoon freshly grated cinnamon teaspoon sea salt 1/3 cup creamy peanut butter cup Picual Extra Virgin Olive Oil 1 tablespoon honey cup water, plus a bit more if dough is dry Directions : Combine all the dry ingredients in a mixer fitted with a dough hook. With the mixer on low speed add the remaining ingredients except the water. Slowly add cup of water, mix well. Add more water if needed to for a smooth non-sticky dough. Place the dough on a floured surface and knead a bit. Roll the dough to inch thickness and use a dog bone or cat shaped cookie cutter to cut the biscuits. Reroll the trimmings and cut more biscuits. Bake in a 350 oven for 35 to 40 minutes until browned and hard. Makes 2 Dozen Biscuits Chef: Marvin Martin/Cuisine Privee (Napa, CA)

Pomegranate Balsamic & Smoked Olive Wood Olive Oil Barbeque Sauce Ingredients :... 1/3 cup Japanese soy sauce 1/2 cup ketchup 1/2 cup Pomegranate Balsamic Vinegar 4 tablespoons Smoked Olive Wood Olive Oil 2 tablespoon Sherry Reserva Vinegar 2 tablespoons Dijon mustard 3 chopped garlic cloves 1 tablespoon grated fresh ginger 1 teaspoon sea salt 2 teaspoons freshly ground black pepper 2 teaspoons smoked paprika 2 tablespoons light brown sugar Directions : Place all ingredients in a blender and pulse until smooth, thickened and completely emulsified. Makes 1 Pint Chef: Marvin Martin/Cuisine Privee (Napa, CA)

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