Tag: Recipe

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Raspberry Cocktail

Raspberry Cocktail

Works with any fruit!
Makes approximately 1 cup

Ingredients

  • 1/2 cup (4 oz) Raspberry Shrub (recipe below)
  • 1 cup (8 oz) Prosecco, Sparkling Rosé Wine (chilled), club soda, sparkling water, or tonic water
  • A squeeze of fresh lemon or lime juice – optional (if you would like some slight tartness)
  • Ice
  • Fresh mint to garnish
  • A handful of fresh raspberries to garnish
  • Slice of lemon or lime wedge to garnish

Instructions

  1. Pour 1/4 cup of raspberry shrub into the bottom of a tall glass.
  2. Add ice and top with your liquid of choice.
  3. If using, squeeze in fresh lemon or lime juice
  4. Stir to combine
  5. Garnish with fresh raspberries, mint leaves, and sliced lemon or lime wedge

Shrub Ingredients

Instructions

  1. Combine raspberries and sugar in a medium bowl. Mash well with a fork, cover with plastic wrap, and refrigerate overnight. If using frozen raspberries, either thaw them at room temperature or place them in the microwave for 1 – 2 minutes. Once thawed, mix with sugar and follow the same directions above.
  2. After marinating overnight, add vinegar and stir well. Strain the mixture through cheesecloth or a fine (non-metal) sieve into a clean bowl. Press down on the berry mixture to extract as much juice as possible. Crushed berry mix can either be discarded or used in jam, compote, or mixed into muffins, bread, loaves, or even cobbler.
  3. Store shrub in a clean, preferably sanitized (boil jar and lid for 10 mins), glass jar in the fridge. Should last, if it’s not all consumed, for approximately 6 months.

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Easy Homemade French Loaf

Fresh baked French loaf

There is just something special about the smell of freshly baked, homemade, bread. The way the aromas fill the air and invoke thoughts of slicing into the warm, soft, delicious loaf. Slathering it with butter and taking that first bite. It’s just heaven.

This recipe comes together rather quickly. So if you’ve got a craving for some soft, delicious, fresh homemade bread, give this a try. It’s a pretty hands-off recipe with most of the time left to the rise-and-bake portion. So, what are you waiting for?! Just make sure you read the recipe and instructions all the way through before starting and have all your ingredients measured out and ready to go – mise en place.

INGREDIENTS

2 tbsp sugar or honey

1 tbsp instant yeast *

2 1/4 tsp salt **

2 1/4 c 110-115 degree warm water

5 1/2 – 6 c of AP or bread flour ***

2 tbsp The Olive Junction Tuscan Herb Olive oil

* Make sure your yeast is active – if it doesn’t “bloom” within a few minutes of placing it in some warm water, it’s no good.

**This is a guide on how much salt to use. Different salts, table vs kosher for example, will provide you with varying amounts per tsp as the crystal structure is different with them.

***The temperature, humidity levels, elevation level, etc will have varying degrees on the amount of flour you will need to use. Start with the minimum, and based on the look and feel of your dough determine if you need more. You want your dough to every so sticky/tacky to the touch, supple, soft, and doesn’t leave much residue on your fingers.

DIRECTIONS

  • In your stand mixer fitted with your dough hook, put the sugar/honey, yeast, and water in. Combine for a minute. Turn off. If using active dry yeast, allow it to bloom (foam) for approximately 5 minutes. If you are using Instant yeast, you can skip this step and proceed to the next.
  • Add your oil, salt, and 3 1/2 cups of your flour. Turn your mixer on low to combine. Gradually add 1/2 cup at a time until you’ve added 5 1/2 cups total. If your dough hasn’t cleaned the sides of the bowl and formed a soft ball, add more flour. We recommend doing this in tbsp increments to prevent adding too much flour. Once the dough clears/cleans the sides of the bowl and leaves very little residue on your fingers, it is ready to be kneaded.
  • Remove the bowl from the stand mixer and the dough from the dough hook. While the dough is in the bowl, knead for approximately 2-3 minutes until your dough is smooth.
  • FIRST RISE: take a clean bowl that will accommodate the dough rising to double its current size. Grease the bowl with our Tuscan Herb Olive oil. Place the dough in the bowl and roll it around in the oil until the entire ball is coated. Cover with plastic wrap and let the dough rise until it has doubled in size – usually about an hour or so depending on the temperature of your kitchen.
  • Once your dough has doubled in size, remove it from the bowl onto a lightly greased surface (a silicone baking mat works great for this) and divide it in half. Working with 1 at a time, using your hands, shape the ball into a rectangle. Roughly about 9 inches tall and 12 inches wide. Starting with the long edge, roll the dough into a log and remove any air bubbles as you go. If you get a seam or overlap of dough as you roll it into a log, press those out with the heel of your palm. Once the dough is rolled up, pinch the edge of the roll to the “log” to seal together and pinch the ends of your roll together to seal. Place roll, seam side down on your lined baking sheet.
  • With a very sharp and clean knife, bread lame, or razor blade make several diagonal cuts along the top of the loaf. Cover the loaves with greased plastic wrap. Start to preheat your oven to 375 and place a rack in the center position while you wait for your second rise.
  • SECOND RISE: let loaves rise for about an hour or so. You want them to double in size. If you forgot to cut slits into your loaves before the 2nd rise, you can do this now, however, take note that you may deflate the loaf if your knife is not sharp enough.
  • Once your second rise is finished, feel free to do an egg wash (optional) on each loaf before placing your loaves in the oven. Bake for approximately 25 – 30 minutes until golden brown and baked through. If you find that your loaves are not browning as much or as quickly as you’d like, turn your loaf pan halfway, and/or you can turn the heat up to 400 – 425 degrees but be mindful to watch your loaves more closely as you don’t want them to burn.
  • Once baked to your desired doneness, remove from the oven and place on a wire cooling rack.
  • ENJOY!
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Chimichurri sauce

Chimichurri sauce

If you haven’t tried this incredibly easy, yet super versatile and delicious sauce – what are you waiting for?! With a handful of fresh ingredients, a food processor that does all the work for you, and a flavor profile that takes your dishes to a whole new level, you’ll be making this on the regular.

And, it’s healthy for you too. It’s keto-friendly, gluten-free, paleo, whole 30, dairy free, full of antioxidants, vitamins A & C, calcium, iron, heart-healthy garlic, and the good fats (monounsaturated) found in olive oil, along with the polyphenols, anti-inflammatory benefits, and so much more.

Ingredients

1 c roughly chopped parsley

8 cloves of roughly chopped garlic – or more if you love garlic, just not less

2 shallots roughly chopped

2 tsp of dried oregano

2 small red chili peppers roughly chopped (deseed if you don’t want too much to heat)* see tip below

6 tbsp The Olive Junction Red Wine Vinegar

2 tsp salt

1 tsp freshly ground black pepper

1 1/3 c The Olive Junction Arbequina Extra Virgin Olive oil

Directions

Add everything except the olive oil to your food processor or blender. Pulse until all ingredients are finely minced. You don’t want to take this so far that it turns into a paste, which will happen if you over-process it.

Transfer minced ingredients to a bowl and add our Arbequina Extra Virgin Olive oil. Mix together gently to combine all ingredients.

Let sit, covered, for at least 30 mins so the ingredients have time to mingle and get to know one another.

Pairs very well with our Garlic Flank Steak recipe

*Chili deseeding tip: place chili in between your palms and apply a small amount of pressure, roll the chili gently between them for a few seconds to release the seeds from the pith. Remember to either wear gloves or wash your hands very well after cutting and touching chilis.

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Hummus Dip

This famous Middle Eastern dip is full of health benefits, easy to make, delicious, and versatile. Made with just a handful of ingredients that you probably already have in your pantry. This thick, creamy, savory, exotic delight may just become your new “go-to” for veggies, pita chips, pretzels, bread sticks, and sandwiches, or try it thinned out with more olive oil for a very healthy swap for salad dressings.

Just a few of the health benefits Hummus has in store:

  1. Packed with plant-based protein
  2. Helps lower cholesterol when eaten in moderation
  3. Alleviates Anemia thanks to the high Iron content in the chickpeas
  4. Balances your blood sugar levels due to the presence of omega-6 fatty acids
  5. Full of key vitamins such as calcium, iron, folate, zinc, and B vitamins
  6. Tahini contains vitamin E
  7. Full of fiber – because, well, beans 😉
  8. Helps reduce inflammation – thank you sesame seeds (tahini)

Ingredients

  • 1/4 cup freshly squeezed lemon juice
  • 1 clove of garlic (or more – your preference)
  • 1/2 tsp ground cumin
  • dash of ground paprika, red pepper flakes, parsley, toasted sesame seeds
  • additional olive oil for serving

Directions

  • In either a food processor or blender, combine the tahini and lemon juice. Process for 1 minute, scrape down the sides, turn on again, and process for 30 seconds – 1 minute longer (this will help make the hummus become extra creamy)
  • Add in your 2 tbsps of oil of your choosing, garlic, cumin, and salt
  • Process for 30 seconds, turn off, scrape down sides, turn on again, and process for up to 1 minute
  • Drain and rinse chickpeas under water well with a strainer
  • Add 1/2 of the chickpeas and process for 1 minute, scrape down sides and bottom if possible
  • Add remaining chickpeas and process for 2 minutes or longer until thick and smooth, stopping to scrape down the sides as needed
  • Hummus will be pretty thick at this point, add 1 tbsp of water at a time until desired consistency is reached
  • Place Hummus onto a plate or serving dish, finish off with a drizzle of oil and a sprinkling of your herb or choice
  • Serve with warmed pita chips, fresh veggies, and pretzels, or use in a sandwich as a spread
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Butter to Olive Oil Conversion Chart

Make a heart-healthy switch in your recipes

Did you know you can make a heart-healthy, and delicious switch when your recipe calls for butter? Substitute Olive Oil in your recipe with the ratios given below. Adding Olive Oil instead of Butter to your recipe will result in the most delicious and moist baking you’ve ever done. And, if you can honestly not touch your delectable creation for a minimum of 12 hours, you’ll be in for the most incredible, moist, “omg, what have I been missing” confection.

Try our beautiful and mild Arbequina for a delicate touch, or for a little more robustness, our Robust Koroneiki. For an additional pop of flavor to your sweet treats, try either our Meyer Lemon, Lemon Butter, Blood Orange, California Lime, Chocolate, or Butter Olive Oils. For your savory dishes, try either our Harvest Garlic, Lemon Pesto, Lemon Butter, Garlic Butter, Basil, Rosemary, Oregano, or Tuscan Herb Olive Oils. Like a little spice? Try our Citrus Habanero, Thai Chili, Habanero, Jalapeno Garlic, or Garlic Habanero Olive Oils.

Butter or Margarine

Olive Oil

1 TEASPOON

1 TABLESPOON

2 TABLESPOONS

1/4 CUP

1/3 CUP

1/2 CUP

2/3 CUP

3/4 CUP

1 CUP

3/4 TEASPOON

2 1/4 TEASPOONS

1 1/2 TABLESPOONS

3 TABLESPOONS

1/4 CUP

1/4 CUP + 2 TABLESPOONS

1/2 CUP

1/2 CUP + 2 TABLESPOONS

3/4 CUP

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Meyer Lemon Crostini with Shrimp Dip by Corry Clancy

Makes approximately 2 cups

Ingredients

FOR THE CROSTINI’S:

  • 1 Baguette sliced into 1/4 inch slices on a slight angle
  • 1/2 cup of The Olive Junction’s Meyer Lemon Olive Oil
  • 3 tbsp of The Olive Junction’s Arbequina EVOO
  • 2 large cloves of garlic minced or 1 tbsp of roasted garlic (to roast garlic, cut top off, drizzle with T.O.J. Arbequina EVOO cover with tin foil and bake at 400* for 30-40 mins or until golden brown)
  • 2 tbsp of fresh lemon juice
  • 1 1/2 tsp of grated lemon zest
  • 2 tbsp of finely chopped fresh dill – if using dried start with slightly less
  • Cape Herb & Spice Pink Himilayan salt – to taste
  • Cape Herb & Spice Extra Bold Peppercorns – to taste

Instructions

  1. Preheat oven to 400 degrees
  2. After slicing the baguette, put aside
  3. Add remaining ingredients to a large bowl and whisk together vigorously
  4. Add the baguette slices to the bowl and stir/toss until all the pieces are coated
  5. Lay coated baguette slices on a parchment-lined baking sheet – make sure they don’t overlap and leave enough space between slices to allow for air circulation (use 2 trays if needed)
  6. Bake on the middle rack for 10 minutes, flip and bake for another 8 – 10 minutes until nice and golden brown
  7. Once cooled, serve on a platter with your shrimp dip
  8. Leftover crostini’s can be stored in an airtight Ziplock or container for up to 1 week – that’s if they last!

Ingredients

FOR THE DIP:

  • 1 lb cooked, peeled shrimp, washed and drained (shrimp is added last)
  • 1 cup of regular cream cheese softened – remove from fridge 1/2 before using
  • ½ cup of regular mayonnaise
  • 2 tbsp of cocktail sauce
  • 2 tbsp of fresh lemon juice
  • 1/2 tsp of finely grated lemon zest
  • 1 tsp of horseradish
  • 1 tbsp of fresh finely chopped dill – if using dried, start with slightly less
  • few dashes of Worcestershire sauce

Instructions

  1. In a food processor with a regular blade, add the cream cheese and mayo. Blend till smooth
  2. Add the remaining ingredients and pulse a few times to mix
  3. Add shrimp and pulse until shrimp is cut up into bits. Take care to not over blend
  4. Taste. Adjust if needed – more dill, more cocktail sauce, more S&P
  5. If desired, keep a few extra shrimp to the side to garnish along with thin slices of lemon wedges and fresh dill.
  6. Serve chilled and use within 24 hours

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Blueberry, Meyer Lemon and Toasted Coconut Salt Scones

Ingredients

  • 2 tbsp (30 ml) freshly squeezed Meyer Lemon juice
  • 1 cup (250 ml) of milk
  • 2 3/4 cups (675 ml) AP (all purpose) flour
  • 1/2 cup (125 ml) granulated sugar
  • 1 tbsp (15 ml) baking powder
  • 1/4 tsp (1 ml) baking soda
  • 1 tsp (5 ml) SaltWest Toasted Coconut Sea Salt
  • 1/2 cup (125 ml) cold, cubed unsalted butter
  • 1 cup (250 ml) frozen or fresh blueberries or fruit of your choice

Topping

  • 2 tsp (10 ml) milk
  • 2 tsp (10 ml) sugar

Glaze

  • 2 tbsp (30 ml) Olive Junction Lemon Balsamic
  • 1 tbsp (15 ml) Olive Junction Toasted Coconut Balsamic
  • 1 tbsp (15 ml) freshly squeezed Meyer Lemon juice or lemon juice
  • 1/2 to 1 cup of icing sugar

Instructions

Preheat oven to 425*F (220*C)

Line 1 or 2 large baking sheets with parchment paper.

Start by combining the milk and lemon juice in a glass measuring cup or bowl. Set aside until ready to use. The mix will thicken and curdle. Creating a buttermilk like consistency.

In a large bowl, combine all of the dried ingredients (flour, sugar, baking powder, baking soda and salt). Mix together.

Add cubed cold butter to dry mix. I prefer to use my hands, but if you’d like, use a pastry cutter. I just find by using my hands to incorporate the butter into the dry mix, I have much better control and can get the mixture much finer. You do not want to have any chunks of butter left over. You want the mixture crumbly.

Pour milk mixture into bowl. Stir with a fork until a soft, sticky dough forms.

Turn out onto a floured surface and, with lightly floured hands, gently knead in blueberries, trying not to crush them. Add small amounts of flour to the surface to prevent dough from sticking to the counter. If dough is sticking to your hands, lightly dust and rub together to remove excess dough. Knead until the blueberries are dispersed throughout the dough.

Shape dough into a circle, flatten to desired thickness (they will rise slightly in the oven) while maintaining the round shape. Cut into pie wedges and place on baking sheets. Space out at least 2 inches between each.

Place in oven on different racks if using 2 trays. Make sure they are staggered in the oven to maximize air flow. Set timer for 7 minutes.

Put milk and sugar topping mix in small bowl and combine.

After first 7 minutes, take out of oven, brush scones with the mixture. If using 1 tray, rotate tray when putting back in. If using 2 trays, swap top tray to bottom and rotate and bottom tray to top and rotate.

Set timer for 7 minutes. Once ready, they will be nice and golden on top! If they are not quite ready yet, set timer for 2 minutes more and then check. Do not bake for longer than 20 minutes (ovens vary).

Set trays on cooling racks for 10 minutes.

Once cooled. Remove scones from trays and place on wire racks with parchment paper underneath.

Combine all ingredients above for the glaze. Mix well. You will want it to be slightly runny. Using spoon, drizzle glaze over scones to your liking. Allow glaze to set. Store in an airtight container or bag.

Serve slightly warmed up (we find 20 seconds is perfect) in the microwave with a nice cuppa tea or freshly brewed coffee and enjoy!

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Flower Garden Bread

Garden Bread

  • Assorted vegetables cut up
  • Cut vegetables up into flowers, grasses or shapes and colours you would find in a garden and place them on a wet paper towel covered with saran wrap.  For hard vegetables like carrots or sliced brussle sprouts, put them on a saucer with a wet paper towel and microwave them for one minute.  Use baby tomatoes by cutting them in half, scoop out seeds, then make 2 or 3 little slice on top and you have tulips!  Use grapes, red or green, fresh basil leaves, just start cutting and you will come up with lots of ideas.  Green onions make good trees and thin strips of green peppers make good grass.  Seeds and nuts make it interesting too! Keep veggies covered in fridge until ready to decorate the focaccia bread.

Foccaccia Bread Ingredients

  • 1 3/4 C warm water
  • 1 tbsp yeast
  • 1 tbsp sugar
  • 5 c flour
  • 1 tbsp salt
  • 1/8 c The Olive Junctions Grapeseed oil for the pan
  • 2 tsp ground rosemary
  • 1/4 c The Olive Junctions Basil EVOO

Topping

  • 1/2 c. The Olive Junction Basil EVOO
  • 2 tsp dried basil
  • 1 tsp dried rosemary
  • 2 cloves garlic grated
  • 2 tsp dried thyme
  • Sprinkle of sea salt

Instructions

  • Add yeast to warm water and sugar.  Cover and let soften about 15 minutes.
  • Place flour, salt and ground rosemary into mixer bowl and mix.  Add yeast mixture and oil and mix with a paddle until combined on low.  Remove paddle and use dough hook to mix and knead on medium speed.  Add a bit more flour if too sticky.
  • When you have a smooth ball, smear it with 1/4 C basil olive oil and place in a bowl.  Cover with saran and let sit in fridge 1 hour.
  • Pour 1/8 C of olive oil into a 10×14” pan and smear it on sides and bottom.  Stretch the dough with fingers to fit pan, turning a couple of times to coat with olive oil.
  • Gently make dimples in the bread with your fingers, careful not to go all the way through (just on the top of the bread).
  • Brush with the topping mixture.  Then sprinkle with the salt.
  • Decorate with vegetable art.  Let rise 1 hour or until doubled in size

Bake at 425ºF for 25 – 30 minutes.

Let bread cool for at least 20 minutes.  Cut into generous pieces and use this dip to dip the bread.

Dip

  • 1/4 c. The Olive Junction Basil EVOO
  • 1/4 c. The Olive Junction Fig Balsamic
Thank you to Evelyn Zimmer for this amazing recipe
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Pecan Crusted Baked Salmon

Ingredients

  • 4 salmon steaks de-boned
  • 2 tsp. The Olive Junction Basil Olive Oil
  • 2 tsp. fresh lemon juice or freshly squeezed Meyer Lemon juice
  • 2 cloves garlic – grated
  • Pinch of S & P
  • 2 tsp Dijon mustard
  • 2 tsp liquid honey
  • 1/2 c fine bread crumbs
  • 1/2 c finely chipped pecans
  • 1 tsp dried parsley

The Olive Junctions Fig Balsamic for your finishing drizzle!

Instructions

  1. Pre-heat oven to 400ºF
  2. Wash and dry salmon pieces.  Rub on basil olive oil and drizzle on lemon juice.  Place in fridge.
  3. Add all the rest of the ingredients (except the balsamic vinegar) in a bowl until blended. 
  4. Place fish skin side down on a cookie sheet covered with non-stick tin foil.
  5. Cover each piece with the bread/nut mixture
  6. Bake for 11 minutes or until flaky.  (Do not over-cook!)
  7. Remove from oven and plate.  Drizzle with Fig Balsamic vinegar.

Thank you to Evelyn Zimmer for this recipe

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Orange Beef Stir-fry

Ingredients

  • 1/2 lb thinly sliced beef
  • 2 large carrots – sliced on a diagonal
  • 6 green onions – sliced on a diagonal

Marinade

  • 1/3 c. soy sauce
  • 2 tbsp The Olive Junction Blood Orange olive oil
  • Zest of 1 orange
  • 2 tbsp The Olive Junction Traditional Balsamic vinegar
  • 1 tbsp rice wine vinegar
  • 2 tbsp frozen orange juice concentrate
  • 1 tbsp cornstarch

Instructions

  1. Slice beef thinly – for ease, try putting in the freezer for 1/2 to 1 hr. prior to cutting. Do not let it freeze solid. Just enough to slice through easily
  2. Add sliced beef to marinade ingredients and marinate in the fridge for at least 1 hour
  3. Cook beef in a hot wok (or skillet) – make sure to reserve the marinade
  4. Once beef is cooked, add carrots and cook to desired tenderness
  5. Add remaining marinade and cook again for at least 2 minutes to bring all the flavors together

Serve over rice noodles or rice and top with slivered green onions.

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Meyer Lemon Pesto

Serve with pasta
Makes 4 Servings

Ingredients

  • 1 cup loosely packed baby spinach leaves
  • 2 cups firmly packed fresh basil leaves
  • ½ teaspoon SaltWest Raincoast salt
  • ½ cup chopped walnuts
  • 1 tablespoon lemon zest
  • 4 ounces of shredded Grana Padano cheese
  • 6 cloves of garlic
  • 2 tablespoons of The Olive Junction’s Meyer Lemon EVOO
  • ¼ cup lemon juice
  • 1 ( 340g) package of spaghetti or rotini

Instructions

  1. In a food processor; combine spinach, basil, salt, walnuts, cheese, garlic, lemon juice & lemon zest.
  2. Pulse to incorporate ingredients for 30 seconds, using a spatula to scrape down the sides of the bowl.
  3. On high, drizzle olive oil into the mixture until fully incorporated ( 20 additional seconds)
  4. Bring 4 litres of salted water to a boil, add pasta and cook uncovered for 8-10 minutes, drain & serve.
  5. In a mixing bowl combine pesto sauce & pasta, lightly toss.

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