Five Ways: Rosemary Extra Virgin Olive Oil

Posted on September 03, 2014 by Anne Milneck | 0 comments

You'll be surprised by the fresh herbal flavor in our Rosemary Extra Virgin Olive Oil. Versatile in so many ways...here are our Five Ways:

Lemon Rosemary Roast Chicken--Season a whole chicken with salt and Lemon Pepper. Place, uncovered, in the refrigerator on the lowest shelf and allow the chicken to dry in the cool air of the fridge. Overnight is even better. Rub generously with Rosemary Extra Virgin Olive Oil. Bake at 425 degrees for 30 minutes. Lower temp to 350 and cook until the chicken is cooked through and the juices run clear when the thigh is pierced--about 30-45 minutes. 

Peach & Rosemary Vinaigrette--Garlic and Shallot combine with our sweet-tangy Peach White Balsamic and Rosemary Extra Virgin Olive Oil. I delicious combo to keep on hand for quick salads. Get the recipe here.

Lamb--We take double cut chops and place them in a zip top bag with lots of rough-chopped garlic, salt, dried Rosemary and several good glugs of Rosemary Extra Virgin Olive Oil. Store in the fridge for at least four hours--overnight if you can. Allow the chops to come to room temp, then grill over high heat for 2-4 minutes on each side until medium and just pink in the center. 

Rosemary & Pomegranate Glaze-Combine Rosemary Extra Virgin Olive Oil with our sweet, sublime Pomegranate Balsamic Vinegar and use as a delectable glaze for chicken or duck. Brush it on during the last few minutes of cooking and bake or grill uncovered. 

Tuscan Bread Dipper-Our Tuscan Blend and Rosemary Extra Virgin Olive Oil are the perfect couple. We love the zing of the Tuscan Blend from lemon and sundered tomatoes. This is a great no-cook appetizer to set out for guests while you get dinner ready!

Posted in chicken, lamb, Peach Balsamic, Pomegranate Balsamic, Rosemary, Rosemary Extra Virgin Olive Oil, viniagrette

Rosemary Chicken Pizzettas

Posted on September 01, 2014 by Anne Milneck | 0 comments

Pizzetta...fun to say. Even better to eat. These small pizzas are the perfect for cocktail parties. Cut them into wee wedges and serve with a lightly dressed greens. We dressed the mache pictured here with our Lemon Extra Virgin Olive Oil and Sel Gris...that is all. It was the perfect compliment to the pizzetta with its rosemary-seasoned chicken and salty cheese.

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Posted in Butcher Salt, Chicken Tenders, Pizza, Rosemary, Rosemary Extra Virgin Olive Oil

Rosemary Peach Quinoa Salad with Summer Vegetables

Posted on May 07, 2014 by Anne Milneck | 0 comments

We love the versatility of Quinoa. It makes a great base for side dishes as well as salads. This salad is a refreshing alternative to heavier pasta salads and is completely open to tweaks. Add grape tomatoes, broccoli florets or shredded carrots. A topping of pine nuts and feta would be wonderful here. The possibilities are endless. Rosemary Extra Virgin Olive Oil and Peach White Balsamic combine to give a light, sweet, summery flavor.

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Posted in Peach White Balsamic, Quinoa, Quinoa Salad, Rosemary Extra Virgin Olive Oil, Summer Vegetables

Rosemary-Champagne Pear Chopped Salad

Posted on October 02, 2013 by Anne Milneck | 0 comments

Chopped Salads are a great salad for a buffet. Just about any vegetable goes as long as they're all cut in about the same size--usually 1/2 inch pieces. The addition of romaine and iceberg lettuce will help maintain the crunch of the salad even after it sits for a while. We combine our...

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Posted in Champagne Pear Balsamic Vinegar, Chopped Salad, Rosemary Extra Virgin Olive Oil, Vinaigrette

Greek Chicken Skewers with Tzaziki

Posted on September 17, 2013 by Anne Milneck | 0 comments

Soprano's Greek Blend is a savory mixture of Mediterranean herbs that's full of flavor. Blended locally in Morganza, Louisiana, this Greek blend is rich with aromatic rosemary, oregano...

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Posted in Arbequina Extra Virgin Olive OIl, Chicken Skewers, Cucumbers, Greek Chicken Skewers, Rosemary Extra Virgin Olive Oil, Soprano's Greek Blend, Tzaziki

Pork Chops with Tangy Peach Salsa

Posted on March 04, 2013 by Anne Milneck | 0 comments

Pair these chops with polenta, a simple salad and crisp white wine--a great way to kick off grilling season.

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Posted in Mojave Garlic Pepper Rub, Peach Balsamic Vinegar, Pork Chops, Rosemary Extra Virgin Olive Oil

Grilled Chicken in Peach Balsamic Marinade

Posted on March 04, 2013 by Anne Milneck | 0 comments

Simple and delectable...it doesn't get any better than this recipe that uses ripe peaches in the marinade.

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Posted in Chicken Breasts, Peach Balsamic Vinegar, Rosemary Extra Virgin Olive Oil