Recipes

 

 

Roasted Beet Salad
Serves 6
Write a review
Print
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
  1. 1/3 cup & 2 T Fresh Ultra-Premium Extra Virgin Olive Oil from Two Olive Trees
  2. 1/4 cup & 2 T Cranberry Pear White Balsamic Vinegar from Two Olive Trees
  3. 1 1/2# of fresh beets
  4. 8 oz Cherve (fresh goat cheese)
  5. 6 cups baby arugula or mixed green
  6. 1 cup whole pecans toasted
  7. 1 T good quality grainy mustard
  8. Fresh ground pepper and sea salt to taste
Instructions
  1. Preheat oven to 400 degrees
  2. Trim the beets and wrap in foil packet drizzled with a T of water or EVOO
  3. Roast for 1 hour or until tender when pierced through with a knife.
  4. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels. Warning: this will dye your hands bright red so wear gloves.
  5. Cut the peeled beets into 1" pieces and toss with 2 T of Cranberry Pear White Balsamic Vinegar whisked together with 2 T of EVOO, set aside.
  6. In a medium bowl, whisk the remaining Cranberry Pear White Balsamic with the grainy mustard until well combined. Slowly drizzle in the EVOO of choice, whisking constantly until the mixture is thickened or emulsified. Add freshly ground black pepper and sea salt to taste.
  7. Arrange the greens in a bowl or on a platter and dress with the Cranberry Pear White Balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese and toasted pecans.
http://www.2olivetrees.org/
Maple Balsamic Marinated Baby Carrots
Serves 4
Colorful and nutritious side dish
Write a review
Print
Prep Time
1 hr 10 min
Cook Time
15 min
Total Time
1 hr 15 min
Prep Time
1 hr 10 min
Cook Time
15 min
Total Time
1 hr 15 min
Ingredients
  1. 1 # Baby Carrots
  2. 1/2 c Maple Balsamic Vinegar from Two Olive Trees
  3. 1/4 c Fresh Ultra-Premium Extra Virgin Olive Oil from Two Olive Trees
  4. Salt to Taste
Instructions
  1. Blanch the baby carrots in boiling water for 5 minutes and transfer immediately to an ice water bath to stop cooking process and keep color fresh.
  2. When cool, place in Ziploc bag with EVOO to marinate up to 1 hour.
  3. Heat a saute pan to medium, add carrots.
  4. Cook to desired tenderness.
  5. Take off heat and drizzle with Maple Balsamic Vinegar.
http://www.2olivetrees.org/
 

 

 

 

Citrus Marinated Shrimp
Serves 4
Delicious marinated shrimp can be added to pasta, rice, fresh lettuce salad, an appetizer or a side dish.
Write a review
Print
Prep Time
10 min
Cook Time
10 min
Total Time
1 hr
Prep Time
10 min
Cook Time
10 min
Total Time
1 hr
Ingredients
  1. 1# raw shrimp (16-20 count) peeled, deveined, tails on
  2. 4 oz Persian Lime Infused Olive Oil from Two Olive Trees
  3. 1 tsp Hot Florida NIghts Seasoning from Two Olive Trees
  4. 3 oz Sicilian Lemon White Balsamic Vinegar from Two Olive Trees
Instructions
  1. Rinse shrimp, pat dry with paper towel and place shrimp in a Ziploc bag.
  2. Add Persian Lime Olive Oil and Hot Florida Nights Seasoning.
  3. Close bag and shake to coat shrimp.
  4. Let rest for 1 hour.
  5. Heat a non-stick skillet to medium; add shrimp and saute until shrimp turns pink.
  6. Take pan off heat and drizzle Sicilian Lemon White Balsamic Vinegar on shrimp and serve.
http://www.2olivetrees.org/
Bay Bruschetta
Serves 8
Seafood Bruschetta
Write a review
Print
Prep Time
45 min
Cook Time
7 min
Total Time
55 min
Prep Time
45 min
Cook Time
7 min
Total Time
55 min
Ingredients
  1. 3 T Ultra Premium Extra Virgin Olive Oil from Two Olive Trees
  2. 1 T Garlic infused Olive Oil from Two Olive Trees
  3. 1/2 onion finely diced (about 3/4 cup)
  4. 1/2 small fennel bulb, finely diced (about 1/2 cup) save fennel frawns for garnishhing
  5. 1 garlic clove minced
  6. 1 small tomato finely diced (about 1/2 cup)
  7. Sea salt
  8. 1/2 t cayenne pepper
  9. 3/4 cup cooked shelled seafood such as mussels, clams, shrimp and/or crab chopped
  10. 1T lemon juice
  11. 2T chopped fresh flat leaf parsley
  12. 16 small pieces country Italian bread from Two Olive Trees sliced 1/2" thick, toasted
  13. 5T aioli or best quality mayonnaise
  14. Aioli
  15. 1/2 cup mayonnaise
  16. 1T lemon Pizazz seasoning from Two Olive Trees
  17. 1t Baklouti Green Chili Oil (spicy) from Two Olive Trees
Instructions
  1. Combine cooked chopped seafood, 1T garlic oil and minced garlic in bowl, toss together and set aside. Seafood should marinate for 30 minutes.
  2. In large pan, heat 3T Ultra Premium Olive Oil over medium heat, Add onion and fennel cooked until softened, about 7 minutes. Add tomato; season with salt and cayenne. Cook 1 minute. Add seafood and lemon juice; cook until heated through about 1-2 minutes. Remove from heat, stir in parsley. Check seasoning, adjusting if necessary. Top bread with aioli then seafood mixture. Garnish with fennel frawns and enjoy!
http://www.2olivetrees.org/
 

 

 

Roasted Hasselback Potatoes
Serves 4
Upscale presentation of roasted red potatoes
Write a review
Print
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 8 medium red new potatoes
  2. 1/2c two olive trees garlic olive oil (or fresh oil, Chipotle, Mushroom Sage, Baklouti etc)
  3. 2 t kosher salt
  4. fresh ground black pepper
  5. 1c grated cheddar cheese (optional) or any other melting cheese of choice
  6. 1 T fresh chopped chives
  7. Dollop of sour cream
Instructions
  1. Preheat oven to 400 F
  2. Wash each potato and dry. Set each potato in a large spoon and make thin slices along the length of the potato using the spoon as the guide-do not cut all the way through the potato. Place potato in large bowl, pour olive oil over and in between the slices of potato, sprinkle with salt & pepper. Continue with all potatoes. Place on foil covered sheet pan and bake for 30 min. Remove and top with cheese, return to oven and bake until cheese is melted. Top with sour cream & chives. Thin slices will open into a fan like appearance.
http://www.2olivetrees.org/
Grilled Peaches
Write a review
Print
Ingredients
  1. Grilled Peaches
  2. Makes 16 servings
  3. Total Time 15 min
TOSS
  1. 8 fresh peaches, halved and pitted
  2. 1 Tbsp extra-virgin olive oil
  3. Salt and pepper
  4. 2 Tbsp cinnamon sugar or 2Tbsp sugar & ½ tsp ground cinnamon
  5. 3-4 Tbsp crème fraiche
  6. 2-3 Tsp reduced two olive trees raspberry balsamic vinegar, slightly cooled
  7. Chopped roasted and salted pistachios
  8. Thinly sliced fresh basil
Instructions
  1. Preheat grill or non-stick pan to medium-high. Put small amount of extra-virgin olive oil in pan or brush grate.
  2. Toss peaches with oil, season with salt and pepper. Sprinkle cinnamon over cut side of peaches.
  3. Grill peaches cut side down, about 1 min, cinnamon should caramelize. Flip and grill cut side up about 30 seconds. Transfer peaches to a platter.
  4. Dollop ½ tsp crème fraiche onto center of peaches, sprinkle with cinnamon mixture again. Drizzle reduced two olive trees raspberry balsamic vinegar over peaches; garnish with chopped pistachios and basil.
  5. TO REDUCE a balsamic vinegar. Pour 2-3 TBSP into a small saucepan. Low-medium heat and watch carefully until original amount is reduced in half. Heat until desired consistency. Can be used as a drizzle or heat longer for a thicker sauce, top ice cream, brownies, fresh strawberries, chicken, steak, pork.
  6. HINT: Have your balsamic reduced, pistachios chopped and basil sliced before grilling apricots. The recipe comes together quickly.
http://www.2olivetrees.org/
 

Please call to place an order