Cinco de Mayo – Mouthwatering Recipes and Food Combinations

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Strawberry and Sriracha Blended Margarita

Although there is a lot of history based around Cinco de Mayo, it is also a time to enjoy new and delicious flavors, food combinations, and celebrations. The best way to celebrate is through food, and for us, that means Chicken Fajitas, Lime Black Bean Salsa, and Strawberry Margaritas! Whether you are spending Cinco de Mayo with one person or an entire group, we have all of the recipes you need to have a spectacular meal.

The sizzle of grilled fajitas is a recognizable sound and the taste is even better. These mouthwatering Chicken Fajitas offer a unique flavor using our Pasolivo Lime Olive Oil.  The Chicken Fajitas are perfect for Cinco de Mayo or any other special occasion where you would like to incorporate some southwestern flare.

Chicken Fajitas with Pasolivo Lime Olive Oil

To continue in the celebration, the Lime Black Bean Salsa  can be used as the perfect appetizer served with chips and guacamole or it can be a great addition to the fajitas. Just add it to the side or on top of your fajitas and it will be an amazing zesty combination.


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Pasolivo Lime Black Bean Salsa

The salsa and fajitas utilize the Pasolivo Lime Olive Oil which is blended with the oil from the rind of limes for a subtle blend that is perfect for many dishes! This multi-use oil can be purchased HERE.

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Pasolivo Lime Olive Oil

The Strawberry and Sriracha Blended Margarita is a great way to top off a wonderful meal using complimentary flavors. Use our Pasolivo Sriracha Sea Salt and our Pasolivo Lime Olive Oil to rim your Margarita glasses. The short video below shows how easy these are to make!

Enjoy!

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