Delicious Recipes Using O Olive Oils & Vinegars

savor! delicious recipes using O olive oils & vinegars

— 1 — Fresh Tomato Bruschetta with O Fresh Basil Olive Oil

Ingredients Instructions

• 2 medium sized tomatoes, 1 Preheat a broiler. chopped 2 Combine the tomatoes, O Fresh • 1/4 cup O Fresh Basil Olive Oil Basil Olive Oil, O Oak Aged • 1 tsp O Oak Aged Balsamic Balsamic and salt to taste. Toss gently and coat well. • Coarse salt (such as sea salt or Maldon salt), to taste 3 Brush each slice of bread on both sides with O Fresh Basil • 8 slices coarse country bread, Olive Oil. Place on a baking each about 1/2 inch thick sheet and broil, turning once, • 2 large garlic cloves until lightly toasted on both sides. Remove from the broiler and immediately rub top side of each slice with the garlic cloves.

4 Arrange the bread slices on a serving platter and spoon on the tomato mixture.

5 If desired, give each piece a quick drizzle of O Fresh Basil Olive Oil. — 2 — Butternut Squash Soup with O Aged Sherry Vinegar

Ingredients Instructions

• 2 tbsp O California Organic 1 Heat the O California Organic Extra Virgin Olive Oil Extra Virgin Olive Oil in a large • 1 small onion, chopped pot, and cook the onion, celery, carrot and squash for 5 minutes, • 1 stalk celery, chopped or until lightly browned. • 1 medium carrot, chopped 2 Pour in enough chicken stock to • 3 cups butternut squash — cover the vegetables. Bring to a peeled, seeded and cubed boil. Reduce heat to low, cover • 1, 32 oz container chicken stock pot and simmer for 40 minutes, • Salt and ground pepper to taste or until all vegetables are tender. • 1 tbsp O Aged Sherry Vinegar 3 Transfer the soup to a blender, and blend until smooth. 4 Return to pot and mix in any remaining stock to attain desired consistency. Season with salt and pepper. 5 Drizzle the O Aged Sherry Vinegar just prior to serving.

— 3 — Apple & Pear Salad with O White Balsamic Vinegar

Ingredients Instructions

For the vinaigrette: 1 Whisk O California Extra Virgin • 3 tbsp O California Organic Olive Oil, O White Balsamic Extra Virgin Olive Oil Vinegar, and maple syrup together well. • 2 1/2 tsp O White Balsamic Vinegar 2 Stir in the ginger, red onion, half the salt and pepper to taste. • 1 tbsp maple syrup Whisk until emulsified. Taste-test • 1–2 tsp fresh ginger, minced and adjust accordingly. • 2 tbsp red onion, minced For the salad: • 1/8 tsp sea salt 1 Chop half of the apple and • Fresh ground pepper to taste half of the pear into bite-sized For the salad: pieces. Mix chopped fruit, sliced onion and salad greens in a bowl • 5 ounces, baby kale, arugula, and toss with a light coating of or spinach the vinaigrette. Add salt and • 1 apple pepper to taste.

• 1 pear 2 Slice the remaining apple and • 1 red onion, sliced very thin pear lengthwise into roughly 1/2 • 1/4 cup aged gouda or cheddar inch wide pieces. Arrange slices cheese, grated over the salad. • 1/4 cup roasted pecans 3 Crumble pecans on top of the salad and garnish with • Salt and pepper to taste grated cheese.

— 4 — Shaved Asparagus & White Bean Salad with O Citrus Champagne Vinegar

Ingredients Instructions

• 2 bunches fresh asparagus 1 Rinse asparagus and trim the (about 1 lb each) tough ends of the stems.

• 1 medium red onion, thinly sliced 2 Lay each spear of asparagus • 3 1/2 cups cooked cannellini on a cutting board. Using a beans, drained and well rinsed vegetable peeler, shave the asparagus into long ribbons. • 1 1/2 tbsp O Meyer Lemon Place ribbons in a large bowl Olive Oil and discard remaining stems. • 1 1/2 tbsp O Citrus Champagne Drizzle the O Meyer Lemon Vinegar Olive Oil over the asparagus and • 1/2 cup unsalted walnuts, lightly toss to coat. toasted and chopped 3 Add onion, cannellini beans and • 1/2 cup shaved Pecorino Romano O Citrus Champagne Vinegar. or Parmesan cheese Toss to combine all ingredients.

• 1/4 cup basil, slivered 4 Fold in walnuts, cheese and • Sea salt and freshly ground basil. Season with salt and pepper to taste pepper to taste. 5 The salad can be served immediately or prepared in advance.

— 5 — Zesty Zoodle Salad with O Fig Balsamic Vinegar

Ingredients Instructions

• 2 tomatoes, quartered or 12 1 Whisk the O California Organic cherry tomatoes, halved Extra Virgin Olive Oil and O Fig • 2 medium to large zucchinis Balsamic Vinegar together with salt and pepper and set aside. • 1 cucumber, peeled, de-seeded and cut into half moons 2 Peel zucchini, then use a spiralizer to create curly zucchini • 12 fresh basil leaves noodles (aka “zoodles.”) • 1/4 cup O California Organic Extra 3 Mix everything together, gently Virgin Olive Oil toss with vinaigrette and let • 1/4 cup O Fig Balsamic Vinegar sit at room temperature for 30 • Salt and pepper to taste minutes before serving. • Crumbled goat cheese (optional), to sprinkle

— 6 — Grilled Flank Steak with O Chimichurri Sauce

Ingredients Instructions For the chimichurri: For the chimichurri: • 1/2 cup fresh parsley (stems 1 In a food processor, combine all included), roughly chopped of the chimichurri ingredients and blend until smooth. Add salt • 1/2 cup fresh cilantro (stems included), roughly chopped and pepper to taste. 2 Refrigerate for up to 1 week to • 1/4 cup fresh oregano leaves allow the flavors to meld. • 2 garlic cloves • 6 tbsp O Roasted Garlic For the steak: Olive Oil 1 Prepare the steak using a meat • 3 tbsp O Aged Sherry Vinegar tenderizing knife, then pat to dry. • 1/4 tsp red chili flakes 2 Mix the salt, pepper and O California Organic Extra Virgin • Salt and pepper to taste Olive Oil and brush over steak.

For the steak: 3 Grill steak at high heat for 3–4 • 1 flank teaks (about 3 lbs) minutes on the first side, then 2–4 minutes on the second • 2 tsp O California Organic Extra side for medium rare. Adjust Virgin Olive Oil according to cooking preference. • Salt and pepper to taste 4 Remove steak from the grill and allow to rest for 5–10 minutes.

5 Slice the steak against the grain and serve with a spoonful (or more) of chimichurri sauce.

— 7 — Baked Apples with O Fig Balsamic Vinegar & Crème Fraîche

Ingredients 3 Combine the butter, brown • 5 large baking apples, such as sugar, cinnamon and Honeycrisp, Granny Smith or chopped pecans in a small Pink Lady bowl. Roll small logs of the mixture and press into each • 4 tsp butter (1/2 stick), softened apple to fill the core. • 1/2 cup brown sugar 4 Fill a 2-quart baking dish with • 3/4 tsp cinnamon about 3/4 cup water, or enough to • 1/4 cup chopped pecans cover the bottom.

• O Fig Balsamic Vinegar 5 Place the apples upright in the • Crème fraîche to dollop dish. Bake 40–60 minutes or until apples are soft and the Instructions filling is browned.

6 1 Preheat the oven to 375° F. Remove the apples from the baking dish, dry bottoms 2 Wash and core apples, leaving if needed and place on enough of the core at the serving dish. base of the apple to contain the filling. 7 Drizzle O Fig Balsamic Vinegar over baked apples.

8 Top with a dollop of chilled crème fraîche and serve.

— 8 — Summer Shrub with Strawberry Swirl O Yuzu Rice Vinegar with O Honey Apple Vinegar & O Fig Ingredients Balsamic • 4 cups chilled sparkling water

• 1/4 cup O Yuzu Rice Vinegar Ingredients • Honey to taste • 16 oz strawberries, washed and • 1–2 sprigs of fresh mint hulled (green leafy tops removed) • 1 cup coconut water Instructions • 2 tbsp O Honey Apple Vinegar 1 In a pitcher, mix sparkling • 2 tbsp O Fig Balsamic Vinegar water, O Yuzu Rice Vinegar and honey together, stirring gently. Instructions 2 Serve in a chilled glass with ice and a fresh sprig of mint. 1 Purée strawberries in a blender until smooth.

2 Stir together strawberry purée with coconut water and vinegars. Serve or store in the refrigerator.

— 9 — O Citrus Apple Cider Vinaigrette

Ingredients • 2 tbsp O Meyer Lemon Olive Oil • 1 tbsp O Honey Apple Vinegar • 1/4 tbsp Dijon mustard • 1 tsp honey • Salt and pepper to taste • 1/4 cup freshly grated lemon zest

Instructions

1 Whisk all ingredients until emulsified.

2 Adjust salt and pepper as necessary.

3 Drizzle over butter lettuce or salad of choice.

4 Sprinkle with freshly grated lemon zest, toss gently and serve.

O Aged Sherry Vinaigrette

Ingredients • 1 tbsp O Aged Sherry Vinegar • 2 tbsp O California Extra Virgin Olive Oil • 1/4 tsp sea salt • Fresh ground pepper to taste

Instructions

1 Combine all ingredients in a small bowl and whisk.

2 Adjust salt and pepper as desired.

3 Splash over freshly picked garden greens.

— 10 — O Luscious Lemony Vinaigrette

Ingredients • 2 tbsp O Meyer Lemon Olive Oil • 1 tbsp O California Extra Virgin Olive Oil • 1 tsp O Citrus Champagne Vinegar • 1/4 cup finely grated Parmesan cheese • 1/2 tsp sea salt • Pinch of red chili flakes to taste • Fresh ground pepper to taste

Instructions

1 Whisk all ingredients until emulsified.

2 Drizzle over crunchy green leaf lettuces with toppings of choice.

Simple O Champagne Vinaigrette

Ingredients • 1 tbsp O Champagne Vinegar • 3 tbsp O California Organic Extra Virgin Olive Oil • 1/2 tsp Dijon mustard • Pinch of thyme • Salt and pepper to taste

Instructions

1 Whisk all ingredients until emulsified.

2 Adjust salt, pepper and thyme to taste.

3 Gently toss over a fresh garden salad or drizzle over garden vegetables.

— 11 — ABOUT O OLIVE OIL & VINEGAR

At O, we believe healthy, delicious eating starts with clean, fresh, real food. All of our olive oils and vinegars are handcrafted with 100% clean, real ingredients, lots of love and a splash of fresh California attitude to make everyday food taste extraordinary!

Fresh & authentic Our olive varietals are crushed hours after being harvested from our partner family farms. This makes our olive oil the freshest available and full of beneficial polyphenols and antioxidant richness. We pioneered crushing real, clean ingredients, such as seasonal citrus and fresh herbs, together with California olives. It’s more work and expense, but totally worth it! The clean and fresh flavors are authentic and unmatched by other products.

Crafted with love Our vinegars are handcrafted in small batches at our state-of-the-art fermentation facility in the heart of California wine country. We always start with the cleanest, best-tasting ingredients and processes. Then, our very own vinegar cultures and time-honored techniques allow nature and time to work their magic.

Our premium vinegars and olive oils give chefs and home cooks endless options to bring the fresh flavors of California to the table.

For more information, recipes and inspiration, visit WWW.OOLIVEOIL.COM

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