- Pour it on some sliced or diced tomatoes. Add a sprinkle of salt and a drizzle of balsamic vinegar and enjoy an instant salad.
- Cook some of your favorite pasta, drain and drizzle. Top with a few sprinkles of cheese like Parmesan or feta.
- Drizzle it on your fruit salad and add a scoop of vanilla ice cream or some vanilla yogurt.
- 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.
- Scramble or fry your eggs in a tablespoon of Pasolivo Basil Oil and add another tablespoon of when the eggs are cooked.
- 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.
- Add a little to your Bloody Mary to make everything taste that much better.
- Use it instead of Mayo on your next sandwich
- Drizzle it over your minestrone or vegetable soup for a lovely basil flavor boost.
- 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.
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!
- 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
- Preheat the oven to 280 degrees and position 2 racks in the lower section of the oven. Line 2 baking sheets with parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- 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
- Cut butter into pieces, and mash with a spatula until the consistency resembles mayonnaise.
- 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.
- 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.
- 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.
- 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
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.
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.
Make all of your sides, salads, desserts, and appetizers the day before so you can relax and enjoy your gathering.
Cook chicken thighs, sausages, and hot dogs first and keep them warm in an oven on a low heat or on a grill shelf while you finish your items that can be over-cooked easily like steaks and chicken breast.
Always allow a little resting time for your meat, to give the juices a chance to settle back for the juiciest and most tender meat possible.
5. Finish with Flare
Looking for a great recipe for your next BBQ? See our Grilled Chicken with Mushrooms and Green Onions Recipe Here
In preparation for Cinco de Mayo our resident chef, Elizabeth Whitt, was inspired to create a Chicken Fajita recipe with homemade salsa that features our Pasolivo Spicy Trio (Lime Olive Oil, Sriracha Salt, and Smokey Spice Blend). This recipe is the perfect way to spice up your Cinco de Mayo celebration or any time you feel like bringing some Southwestern flair to your table.
Prep Time: 20 minutes
Cook Time: 5 minutes
Yield: 4-6 servings
2 bell peppers, sliced thinly
1/2 onion, sliced thinly
1 pound boneless skinless chicken breasts, sliced into thin bite size strips
1 teaspoon Pasolivo Sriracha Sea Salt
1 tablespoons Pasolivo Smoky Spice Blend
¼ cup Pasolivo Lime Oil, divided
12 flour or corn tortillas, warmed over flame or in microwave
½ bunch cilantro, chopped (optional)
Sour cream for garnish, optional
Heat a large heavy bottom sauté pan over high heat. When hot, add sliced bell pepper, onion and 2 tablespoons Pasolivo Lime Oil. Let sit in pan without stirring until vegetables start to brown, about 2 minutes. When brown, move vegetable over to the side of your pan and season with about 1 teaspoon Pasolivo Sriracha Sea Salt. Add 1 tablespoon Pasolivo Lime Oil and chicken slices. Season chicken with 1 teaspoon Pasolivo Sriracha Sea Salt and cook without moving until they are browned or cooked about halfway. Using a flat bottom spatula scrape chicken off the bottom of the pan if sticking and gently stir so chicken cooks on the other side. Sprinkle both chicken and vegetables with 1 tablespoon Pasolivo Smoky Spice Blend. Cook for another 2 minutes until chicken is just done. Turn off heat, toss together vegetables and chicken and add remaining 1 tablespoon Pasolivo Lime Oil or more to taste. Taste for seasoning, adjust as necessary and sprinkle with cilantro if desired. Serve with warm tortillas, sour cream and salsa
1 avocado, diced (optional)
1/2 onion, minced
2 tomatoes, diced
2 tablespoons cilantro, chopped
1 teaspoon Pasolivo Sriracha Sea Salt
1 teaspoon Pasolivo Smoky Spice Blend
2 tablespoons Pasolivo Lime Oil
Gently fold ingredients together, taste for seasoning and correct if necessary.
Slice onions, peppers and chicken the day before and keep in the refrigerator until ready to eat. Make salsa the day before and store in refrigerator until ready to serve. Cook as directed when ready.
Make mom feel special with some tips from Pasolivo. We have listed a few of our favorites and hope they help you create some wonderful memories this Mother’s Day.
- Write down all the reasons you love her on a hand-written card.
- Make her a special Mother’s Day breakfast. Try our Frittata recipe and bring her breakfast in bed.
- Devote an entire day to mom by spending time with her and doing the things she loves (and throw in a lot of hugs throughout the day!)
- Have a photo shoot with mom. Get dressed up and take a few photos with her.
- Put her favorite things together. Does she love reading, cooking, running? Make a “Mom’s Favorite Things” basket or take a look at a few of our favorite picks for mom here.
- Make sure she knows you are thinking about her…even if you are not close enough to visit in person. Flowers, cards, and Pasolivo gift baskets are great ways to show her how much she is appreciated.
- Bring mom to Paso Robles for the day and come visit us at Pasolivo. Plus, if you spend $50 or more we have a free gift for Mom!
Happy Mother’s Day from Pasolivo!