Perfect for Easter: Healthy and Simple Recipes the Whole Family Will Enjoy

With Easter quickly approaching, we want to make your menu as simple and healthy as possible. Setting aside just a few hours, you can enjoy some of your favorite Pasolivo products in these delicious Easter recipes.

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Yogurt and Citrus Olive Oil Chicken

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Yogurt and Citrus Olive Oil Chicken with Roasted Potatoes

The Yogurt and Citrus Olive Oil Chicken is a healthy option with a sweetness that is delivered through the lemon juice, yogurt, and the Pasolivo Citrus Olive Oil.

In a medium bowl, mix together the following: ½ cup nonfat Greek style yogurt, four cloves garlic (crushed), one tablespoon fresh lemon juice, salt and pepper, and two tablespoons Pasolivo Citrus Olive Oil. Add four chicken cutlets to the mix and turn to coat. Refrigerate for at least 30 minutes and up to two hours. Heat one tablespoon of Pasolivo Citrus Oil in a large skillet over medium heat. Wipe the excess marinade off of the chicken and cook until golden brown and cooked through (about four minutes per side). Alternately, you can grill them as well.

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Egg, Asparagus, and Cheese Frittata

The Egg, Asparagus, and Cheese Frittata is a healthy addition to an Easter meal. Taking less than an hour to make, this Frittata will be one that guests will be talking about for days to come.

Preheat oven to 350 degrees F. Sauté or roast asparagus in two tablespoons of Pasolivo Extra Virgin Olive Oil (EVOO) until tender. In a mixing bowl, combine 18 large eggs, one to two teaspoons of Pasolivo Truffle Sea Salt and pepper to taste. Mix with a fork until combined. Add one large bunch of Asparagus (tough ends snapped off and cut into one to two inch pieces) and eight ounces of feta or goat cheese crumbles to mixture and mix until combined. Brush two tablespoons of Pasolivo EVOO on a 9 x 13 oven safe dish. Pour egg mixture into dish making sure to get all of the cheese and goodies from the bottom. Top with two ounces of grated Parmesan or Romano cheese and bake for 35-40 minutes until filling sets. Remove from oven and let rest about 15 minutes. Drizzle with remaining two tablespoons of Pasolivo EVOO and sprinkle with a little more salt. Serve warm or room temperature.

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Arugula and Lemon Salad with Parmesan and Pears

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Arugula and Lemon Salad with Parmesan and Pears and a side of Olive Oil

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The complete entrée of Arugula and Lemon Salad with Parmesan and Pears

The Arugula and Lemon Salad with Parmesan and Pears recipe only takes 10 minutes to prepare with no cooking time.

Wash the Arugula. Mix one teaspoon of fresh lemon juice, 1/8 teaspoon salt, three tablespoons Pasolivo Lemon Olive Oil and toss with three ounces of baby arugula (six cups) and two pears (sliced). Top with Parmesan shavings. Enjoy!

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Fresh Fruit and Lemon Curd Tart with Shortbread Crust

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Chill the Lemon Tart two to four hours before serving

Guests will enjoy this amazing Fresh Fruit and Lemon Curd Tart with Shortbread Crust dessert to top off their Easter meal.

Preheat oven to 325 degrees. In a medium bowl, mix together one to one and a half cups all-purpose flour, ½ cup powdered sugar, ½ teaspoon Pasolivo Pacific Blue Kosher Salt, and one teaspoon minced fresh rosemary or thyme (optional) until combined. Pour in ½ cup Pasolivo Artisan Extra Virgin Olive Oil (EVOO) and stir gently with a wooden spoon or plastic spatula until all of the dry ingredients are incorporated. Do not overmix. The dough should be soft but still clumpy when combined. Brush a nine or ten-inch tart pan (with removable bottom) with Pasolivo Artisan Blend EVOO and place a round of parchment paper in the pan. Place all of the dough in the center and gently press into sides, forming the crust, starting with the edges and then fill in the center. Use extra flour on your hands if dough is too sticky. Use a spoon to smooth out dough if necessary. Prick dough with a fork and chill crust for 15-30 minutes in the freezer. Bake for 15-20 minutes until lightly golden around the edges. Remove from oven and cool completely to room temperature. When cooled, top shortbread with Lemon Curd (Recipe below). Drizzle, brush, or toss fresh seasonal fruits with two or more tablespoons of Pasolivo Lemon Olive Oil, and then arrange fruit nicely on top of Lemon Curd layer. Chill two to four hours before serving.

For the Lemon Curd, in a medium saucepan, heat ¼ cup sugar, ¾ cup water, ¼ teaspoon salt, and one teaspoon lemon zest (approximately one lemon) to a boil. In a medium bowl, whisk three egg yolks, ¼ cup sugar, and three tablespoons cornstarch until well blended. When water mixture comes to a boil, temper egg yolk mixture and then add all of the tempered egg mixture back into the water pan. Cook over medium heat, whisking frequently until mixture simmers and thickens, do not burn or curdle. When it starts to thicken, stir more vigorously to avoid lumps. Should reach 175-180 degrees F. Remove from heat and transfer to clean bowl. Add ¼ cup fresh lemon juice and ¼ cup Pasolivo Lemon Olive Oil, and whisk until combined. Place plastic wrap on top of Lemon Curd and place in refrigerator to cool before using. Re-whisk before spreading on shortbread crust.

Enjoy!

Seattle Wine and Food Experience 2017

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“Welcome to Slo Cal. A place where slow will set you free.”

http://www.slocal.com

Nestled in SLO county, in the heart of Paso Robles, California, lies the beautiful Pasolivo Ranch and the new downtown Pasolivo location. Blessed by a combination of temperate Coastal weather and rich, fertile soil, we have been producing award-winning olive oil and welcoming visitors to our orchards and tasting room for over a decade.

Seattle comes to Pasolivo

The central coast of California is adapting and adjusting to a busier population and, with that, comes positive changes. As of April 13, 2017, Alaska Airlines has announced direct flights from Seattle to San Luis Obispo. This process has taken more than a year to complete and we are happy to have this opportunity!

“One of the areas we all know we have the opportunity to enhance here is our technology sector, and Seattle is a big tech area,” –San Luis Obispo County Supervisor, Adam Hill

Click HERE to read the full details and article about how this decision came about.

Pasolivo comes to Seattle

With this huge announcement, we thought now would be the perfect time to visit Seattle and show Seattle what Pasolivo is all about. We had the opportunity to attend the 9th Annual Grand Tasting Event for the Seattle Wine and Food Experience, in which we provided California olive oil tastings to the public. The tasting included our award-winning olive oils, unique salt and seasoning blends, and vinegar combinations.

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Marisa and Eleanor speaking with vendors at The Seattle Wine and Food Experience

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Marisa and Eleanor preparing the olive oil tins for complementary tastings

As part of the Seattle Wine and Food Experience, the Grand Tasting Event included The Savor Experience from San Luis Obispo County which consisted of wineries, breweries, and artisan foods. The event included more than 500 wines from the Seattle area, 25 local chefs, 25 food makers, and a Celebrity Modern Luxury Lounge. The Seattle Wine and Food Experience was created to immerse senses with wine, lifestyle, food, and beverage. With more than 275 brands, exhibits, and sponsors, this event was a huge success!

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A view of The Seattle Wine and Food Experience in February 2017

“The Seattle Wine and Food Experience curates an incredible list of makers and producers and supports the community,” adds Jamie Peha, executive producer and president of Peha Promotions, who has been running the event since 2010.

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The Pasolivo olive oil tins and vinegars are ready for customers to try

Thank you, Seattle, for an amazing time, hospitality, education, and friendships. We look forward to seeing you once again, but, this time, in our home of rolling hills, beautiful beaches, and amazing coastlines.

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Marisa and Eleanor at the Pasolivo booth in Seattle

20 Ways to Enjoy Pasolivo Extra Virgin Olive Oil

Extra Virgin Olive Oil
Extra Virgin Olive Oil from Pasolivo

Olive oil is a natural flavor enhancer, meaning it will make your tomatoes taste better, your salads taste fresher, and your steaks taste richer.  Don’t believe me?  Try this fun experiment:  Chop up a tomato, cucumber or even an apple and divide between two plates.  Leave one plain and the other, drizzle with Pasolivo Extra Virgin Olive Oil.  Taste the plain tomato, cucumber or apple first, then go ahead, try the one with one of our Extra Virgin Olive Oils.  Now doesn’t that taste better?  You’ll find it makes the apple taste sweeter and the tomato and cucumber taste richer.

Pasolivo award winning Extra Virgin Olive Oil is for people who appreciate quality.  You wouldn’t drink bad wine and you shouldn’t use poor quality olive oil.  However, unlike wine, olive oil should not be aged, but enjoyed daily starting with breakfast all the way through dessert.

  1. Drizzle in the pan before you make your scrambled eggs, omelet or fried egg, it will make the eggs taste heavenly. Drizzle a little over the top of your eggs before serving.
  1. Mix with a little honey and drizzle on your morning toast for a healthy start to the day.
  1. For a mid-morning snack, use it on your homemade granola or oatmeal or make up a quick hummus by blending olive oil, garbanzo beans, lemon juice and garlic.
  1. For lunch it is obviously the star ingredient in your salad vinaigrette, try a teaspoon of Dijon mustard, 2 tablespoons of Pasolivo Balsamic vinegar, salt, pepper and 6 tablespoons of extra virgin olive oil. Use this for your salads or cooked vegetables.  For something with a little more punch, try 2 tablespoons of lemon juice, 1 minced garlic clove, salt, pepper and 6 tablespoons Pasolivo Extra Virgin Olive Oil.  Use this with salads, cooked vegetables or as a marinade for chicken, beef, pork, fish or vegetables.  Or better yet, double or triple the recipes and keep your own bottle to use throughout the week.
  1. Give your sandwich a flavor makeover by using Pasolivo Extra Virgin Olive Oil drizzled on your bread instead of mayonnaise.
  1. Make happy hour happier and add 2 tablespoons of Pasolivo Extra Virgin Olive Oil to your Tomato Salsa, Guacamole, Mango Salsa, or Citrus Salsa.
  1. Elevate your cheese platter. Slice a handful of grapes in half and place in a bowl.  Drizzle with Pasolivo Extra Virgin Olive Oil and sprinkle with a little salt.  Gently toss and pour over Fresh mozzarella or goat cheese or a wedge of brie or your favorite Manchego and enjoy all of the flavor explosions.
  1. For dinner, sauté your vegetables in a large sauté pan with a drizzle of Pasolivo Extra Virgin Olive Oil. Then move them to a plate and add a little more olive oil and cook a filet of fish or chicken breast.  Remove and deglaze the pan with a little balsamic vinegar or lemon juice, return the fish or chicken to the pan, for a healthy one-pot meal.
  1. Finish your steaks or any meat, chicken or fish for that matter with a drizzle just as you would add a little salt to bring out the natural goodness in your food.
  1. Pair Sundried tomatoes, capers, Pasolivo Extra Virgin Olive Oil with seared scallops, fish or chicken.
  1. Sauté mushrooms and shallots until caramelized and tender and add Pasolivo Extra Virgin Olive oil and some parmesan for some extra umami goodness.
  1. Make Mediterranean Style Garlic Mashed Potatoes with potatoes, minces garlic, Pasolivo Extra Virgin Olive Oil, and a little vegetable or chicken broth.
  1. Glaze carrots with Pasolivo Extra Virgin Olive Oil, honey and cardamom or mint.
  1. Sauté or roast broccoli with Pasolivo Extra Virgin Olive Oil and add feta.
  1. Cauliflower with Pasolivo Extra Virgin Olive Oil, sage and parmesan is a healthy low carb side dish.
  1. Boil Fingerling Potatoes and green beans and when tender, toss with garlic and Pasolivo Extra Virgin Olive Oil, finish with some parmesan cheese for a great side dish or pot-luck dish.
  1. Roast sweet potatoes, peel and mash with Pasolivo Extra Virgin Olive Oil, nutmeg and curry powder for a rich and savory side dish.
  1. Finally, for dessert, olive oil has been used for centuries in Mediterranean cuisine to make cookies and cakes. Replace other fats in your baking recipes and reduce cholesterol and saturated fats in your diet.
  1. Make a chocolate sauce for ice cream and desserts or for dipping pretzels, potato chips or strawberries! Melt 6 ounces of chocolate with 2 tablespoons Pasolivo Extra Virgin Olive Oil, and a few pinches of salt.
  1. Add it to apple sauce instead of butter for a healthy and flavorful dessert or snack.

Go beyond the sipping, salads and dipping and make Pasolivo Extra Virgin Olive Oil a star ingredient in every meal.  Extra Virgin Olive Oil should be an ingredient not an afterthought in your recipes.  Its flavor should be as good and powerful as the other ingredients.

10 Ways to Use Pasolivo Basil Olive Oil

Pasolivo Basil Olive Oil
Pasolivo Basil Olive Oil directly from California
  1. Pour it on some sliced or diced tomatoes. Add a sprinkle of salt and a drizzle of balsamic vinegar and enjoy an instant salad.
  2. Cook some of your favorite pasta, drain and drizzle. Top with a few sprinkles of cheese like Parmesan or feta.
  3. Drizzle it on your fruit salad and add a scoop of vanilla ice cream or some vanilla yogurt.
  4. Slice up some fresh veggies. Heat up a pan, add a tablespoon of oil and the veggies and sauté for about 5 minutes.  Turn off the heat and add another tablespoon or two of Pasolivo Basil Oil.
  5. Scramble or fry your eggs in a tablespoon of Pasolivo Basil Oil and add another tablespoon of when the eggs are cooked.
  6. Combine numbers 4 and 5 for a delicious frittata. Sauté you vegetables in Pasolivo Basil Oil, add a tablespoon of Pasolivo Basil oil to an oven safe 3 quart dish.  Place the vegetables in the dish, add 12 eggs slightly beaten, a sprinkle of salt and a cup of grated cheese.  Bake for 35-40 minutes at 350 or until the filling is just set.  Remove from oven, let cool and add another drizzle of Basil Olive Oil.
  7. Add a little to your Bloody Mary to make everything taste that much better.
  8. Use it instead of Mayo on your next sandwich
  9. Drizzle it over your minestrone or vegetable soup for a lovely basil flavor boost.
  10. Use it like we do by mixing it in equal parts with our Tuscan Balsamic Vinegar. Then use it as a salad dressing, dipping sauce for vegetables and bread, or marinate your chicken, pork or fish for 30 minutes before cooking.

Pasolivo Inspired French Macarons

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This delicate and tasty dessert is inspired by the flavors of fall. Classic Macarons are filled with Pasolivo Tangerine Olive Oil, pumpkin butter, and the Pasolivo Sugar and Spice Blend. These Macarons with impress all your guests at you next gathering!

Macarons

Ingredients:

  • 2/3 cup almond meal or ground almonds
  • 1 ½ cups powdered sugar
  • 3 large egg whites, room temperature
  • 5 Tbsp. granulated sugar
  • 1 tsp. Vanilla extract

Directions:

  1. Preheat the oven to 280 degrees and position 2 racks in the lower section of the oven. Line 2 baking sheets with parchment paper.
  2. If your almond meal is very coarse, grind it with the powdered sugar in a food processor until fine. Sift the almond meal-powdered sugar mixture twice though a mesh sieve.
  3. Place egg whites in a bowl of a stand mixer (or use a hand mixer), and begin to beat on medium-high. When the eggs are frothy, gradually add granulated sugar 1 Tbsp. at a time until fully incorporated. Continue to beat the egg white mixture until glossy and stiff peaks form when you lift the beaters. Gently stir in the vanilla extract. Be careful to not overbeat the meringue.
  4. Add half of the sifted almond mixture, and gently fold into the meringue using a flexible silicone spatula. Lift from the bottom, up and around the sides, and towards the middle, being careful to not over agitate the meringue and lose too much air. Once the almond mixture is predominately incorporated, add the second half and repeat the folding motion.
  5. When the almond mixture is just incorporated, you will need to transform the batter in the appropriate texture. Using the spatula, “Punch” down on the center of the batter, then scrape more batter from sides to the center, and punch again. You will need to repeat this 10-15 times until the batter slowly and continuously drips back into the bowl when you scoop it up with the spatula. This of the consistency of molten lava. For the best results, punch the batter a few times, check the consistency, then punch a few more times, etc. Do not make the batter too runny or the macarons won’t rise as they should, and you could end up with oil stains on the surface.
  6. Pour batter into a pastry bag fitted with 0.4-inch tip. In a pinch, you can use a gallon-sized Ziploc bag: just snip a teeny bit from one of the bottom corners. Twist and clip the top of the bag to avoid overflow. On you prepared baking sheets, pipe out 1-inch rounds.
  7. Holding the baking sheet in both hands, rap each baking sheet firmly on the counter two or three times. This smooths out the tops and helps for the “pied” or frilly foot on the bottom of the macarons. Allow the piped macarons to dry, uncovered, for at least 15 minutes. The macarons should for very thin, smooth crust where, if you tap it lightly with you finger, the batter will not stick to your finger. If after 15 minutes, the batter is still sticky, let it dry longer.
  8. Place both baking sheets in the over and bake for 15-18 minutes. After the first 2 minutes, open the over to allow excess humidity to escape. Halfway through, swap oven racks and rotate the sheets for even baking. The macarons are done when they are baked all the way though and the shells are just hard.

Pumpkin Buttercream Frosting

Ingredients:

  • 7 tablespoons unsalted butter, softened
  • 2 egg yolks
  • ¼ cup granulated sugar
  • 3 ½ Tbsp. milk
  • 1 tsp. vanilla extract.
  • 1 ½ Tbsp. pumpkin butter
  • 1 tsp. Pasolivo Sugar and Spice Blend
  • 1 Tbsp. Pasolivo Tangerine Olive Oil

Directions:

  1. Cut butter into pieces, and mash with a spatula until the consistency resembles mayonnaise.
  2. In a small bowl, whisk the egg yolks, then add the granulated sugar, and whisk until the mixture lightens to an off-white and you can no longer see the granules of sugar. Add the milk, and whisk to combine.
  3. Pour the egg mixture into a small saucepan, and heat over low heat, whisking frequently to ensure that the mixture does not curdle or scorch. Cook until the mixture becomes thick and custardy.
  4. Pour the egg mixture back into its bowl, and whisk constantly until it returns to room temperature. Whisk the butter in three batches, add the vanilla, and stir until smooth.
  5. Add the pumpkin butter, Pasolivo Sugar and Spice Blend to the custard and drizzle in the Pasolivo Tangerine Olive Oil and stir until smooth and all ingredients are fully incorporated. Pipe the buttercream onto one macaron half and sandwich between the other.

 

Recipe adapted from I Love Macarons by Hisako Ogita

 

A Delicious Summer Combination

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We asked Chef Elizabeth Whitt to share what Pasolivo favorites she has been using in her kitchen this month. She’s stocked her pantry with California Blend Extra Virgin Olive Oil, Blackberry Balsamic Vinegar, and Lemon Pepper Spice Blend. Below are her suggestions for how you can use this winning combination at home:

  • Looking for a new marinade for the next BBQ? Place 2 pounds of chicken or steak in a re-sealable bag, add 1/4 cup California Blend Extra Virgin Olive Oil, 2 tbsp. Blackberry Balsamic Vinegar, 1 tbsp. Lemon Pepper Spice blend, and salt to taste. Let marinate at room temperature for 30 minutes then grill until done.
  • Try this combination as a sauce over baked fish or pork and roasted potatoes for a quick summer meal. Mix ½ Cup California Blend Olive Oil, 1/3 Cup Blackberry Balsamic Vinegar,1 ½ tbsp. Lemon Pepper Spice Blend and salt to taste.
  • This versatile combination is great in summer side dishes, especially coleslaw and potato salad.
  • Drizzle over goat cheese or mozzarella with slices tomatoes or cucumbers for an easy summer salad.

Tips for Searing Perfect Scallops

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The most important factor is the type of scallops you are using; dry scallops or wet scallops. Wet scallops, as their name suggests, are soaked in water and usually chemically treated to preserve them longer.  This means they absorb and retain more water which will hinder the browning process of the scallops.

Dry scallops are the ones you want to use to achieve a nice brown crust. Dry scallops are not chemically treated and are not soaked in water. Their flavor is therefore more pure and concentrated but their shelf-life is shorter so eat them fast.

Another important step in cooking scallops and other seafood is to not wash or rinse the scallops. Thirty minutes prior to cooking just place them on a paper towel lined plate and cover with another paper towel on top.  If they are dirty or smell funny and you feel they need to be washed then you should return them and not eat them.

Finally, it is important to have a very hot pan and to not move your scallops until they have browned. Moving them during searing will remove them from the direct contact with the heat and will mean they will be less likely to brown or will take longer to brown.