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 imme- diately 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.