Ingredients 1-2 T Good Dijon mustard such as Pommery or Fallot 1 /2 Cup O’Live A Little's Red Wine Vinegar (don’t substitute, it is so good!) 1 1/ 2 Cups of your favorite O’Live A Little Olive Oil (We like our Greek EVOO the best in this recipe) Salt & Pepper Method Of PrepCombine mustard and vinegar in a blender and blend at medium speed for 15 seconds. With the machine running, slowly drizzle 1/ 2 of the oil. Don’t be tempted to add all the oil to the blender at once or the vinaigrette will become to thick. It...
Chickpeas are a hardy food, but can also be "light" at the same time. This gives the bean an ability to make one's belly totally satisfied with a "comfort food" feeling without making one ready for a nap after a meal. Chickpeas also work well with many different flavors and Dill is no exception to this rule. The lightness of the Chickpeas and the freshness of the Dill make this a delicious early Spring soup! Especially when the calendar says Spring, but the temps are only 50 degrees, this soup hits the spot in between not too heavy and just...
March is National Noodle Month, which can be a great excuse for those of you who love pasta to enjoy some wonderful recipes this month. Since we live and breathe the world of pasta and oils here at O’Live A Little, we thought it would be fun to share a snippet from an article Yasmin Noone shared on SBS’s website discussing the age-old debate about whether noodles originated in China or Italy and then show you some behind the scenes photos from the pasta manufacturer who produces our in-store brand of pasta.Pasta Being Rolled OutFor years, people have debated whether...
Ingredients 2-3 medium or 4 small tomatoes sliced thin 1/4 cup + 2 tablespoons O’Live A Little’s Extra Virgin Olive Oil divided 1 clove garlic smashed 2 teaspoons dried oregano 1/4 cup fresh basil chopped, divided salt and pepper 3 cups cooked cannellini/great northern beans (or 2 cans drained, but liquid reserved) 1/4 cup tahini sesame seed paste 2 tablespoons rounded tomato paste 1 cup fresh shredded mozzarella cheese plus more for topping if desired* 2 tablespoons freshly grated parmesan cheese* 1 tablespoon toasted pine nuts Method of Prep Preheat the oven to 425 degrees F. Line a baking sheet...
Materials Needed Mixing bowls Measuring cup Measuring spoons White vinegar Food coloring Eggs Olive oil Fork Paper towels Instructions Prepare a dye bath in a small heatproof mixing bowl: Mix 1 teaspoon of vinegar and 20 drops of food coloring (use more to intensify color) with 1 cup of hot water. Add an egg, and submerge it until it turns the desired hue. Remove egg; let dry, about 15 minutes. In a shallow, wide bowl, prepare another batch of dye in a darker or different shade; this will provide the swirls. The liquid should be 1/2 inch deep. Add about...
Serves 8-10 This cake is delicious with or without the blueberries, served alongside a cup of tea or dressed up with some ice cream and fresh berries on the side.Ingredients 2 eggs 3/4 cup unrefined cane sugar 1/2 cup olive oil 3/4 cup milk zest of 2 lemons 1 cup all-purpose flour 1/4 cup oat flour 1/3 cup almond flour 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 rounded cup of fresh blueberries 1 Tbsp of Blueberry Balsamic for drizzling Method Of Prep Preheat the oven to 350F. Grease a 9-inch springform pan and set aside....
