ELLA'S FAVORITES

These Basics never tasted this good before!

Busting Myths About Cooking with Olive Oil There's a terrible rumor circulating about olive oil: that you simply can't cook with it, especially (clutching chest) at a high temperature! This is absolutely, positivelyfalse!

As a matter of fact, the higher the EVOO quality, the higher the smoke point. That means olive oil is one of the most versatile oils to cook with... in the world! In this summer edition of Cooking with EVOO, we'll be dispelling these myths and showing you all the fabulous seasonal things that you can do with our olive oils. 

What is a smoke point? The smoke point is the temperature at which an oil begins to burn, causing a chemical change and imparting a less than desirable flavor. At what temperature does your oil reach its 'smoke point'?Our EVOOs lack the impurities that cause these smoky chemical reactions, allowing our oils to reach temperatures of 400°F +

Which makes our EVOOs perfect for baking, grilling, sautéing—even frying!  



Ingredients: cake batter: 3/4 cup Blood Orange EVOO 1 1/2 cups granulated sugar 3 eggs 1/2 cup milk 1 tablespoon vanilla extract 1 tablespoon lemon zest 1 tablespoon lemon juice 2 cups flour 2 teaspoons baking powder 1/2 teaspoon Kosher salt pinch of cinnamon 1 pint fresh strawberries, sliced 2 tablespoons granulated sugar 2 tablespoons 25 Star White Balsamic Vinegar whipped cream mint sprigs Instructions: Preheat oven to 350°F. In a large bowl or electric mixer whisk together the wet ingredients (EVOO, sugar, eggs, milk, vanilla, lemon zest, and juice) until blended and smooth. Sift the dry ingredients into the wet mix (flour, baking powder, salt, and cinnamon. Using a rubber spatula, stir to combine (do not over-mix the batter). Pour batter into a greased or parchment-lined loaf pan and bake at 350F for 60-65 minutes or until the cake is completely cooked through. Remove from the oven and let cool. While the cake is cooking, toss strawberries with sugar and vinegar. Keep refrigerated until ready to assemble the cakes. Slice cakes and top with strawberries whipped cream and mint before serving.


Ingredients:

2 Rainbow trouts

1/4 cup Meyer Lemon Olive oil

1/4 cup Garlic White Balsamic

1 lemon

1 whole fennel bulb

1 bunch flat-leaf parsley

1 box of grape tomatoes

Salt

Pepper

How to make Whole Rainbow Trout:

1. Prepare your Smoker to instructions.

2. Gut the rainbow trout. Can also remove fins and head if desired,

3. Stuff with 3 lemon slices, a bunch of flat-leaf parsley, and season with sea salt and pepper.

4. Drizzle with Meyer Lemon olive oil in the button of the cast iron.

5. Cut a whole fennel bulb into circular slice and add it on top of the olive oil in the cast iron. You can also add some lemon slices if you desire.

6. Arrange fishtail to head on top of fennel bed and add grape tomatoes in the middle.

7. Place cast iron in the middle of the smoker on a rack. Crack the lid a little to make it extra hot. Cook for approximately 20min or until the rainbow trout reaches 135-145º.

8. Drizzle with Garlic White Balsamic for the remaining 5 min of the cook.

Enjoy!

I love fresh pesto and to me, it represents summertime, when fresh and simple meals taste the best!.

Here is a simple basil pesto recipe, that I throw on everything from pasta to sandwiches and even grilled fish. My son, Max is a huge fan and can put away one pasta bowl after another.



Ingredients

3 cups of fresh basil leaves

1/2- 3/4 cup of Ella's Olive Koroneiki, but at times I use our Basil and the new addition - Pesto EVOO

4 garlic cloves

1 tsp salt

1/2 cup shredded fresh Parmesan Cheese

1/2 cup pinenuts


Combine basil, garlic, salt in the food processor and pulse until basil is chopped, add parmesan and pinenuts, and while the processor is running add EVOO. Mix until all ingredients are incorporated into a uniform paste. Add more EVOO if needed


Cook pasta al dente, drain pasta, but reserve 1/3 cup of the pasta cooking liquid. Add pesto to pasta, and some of the reserved liquid to moisten pesto and coat the pasta. Serve with fresh parmesan.

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252-715-OLIV

( or 252-715-6548)

 

info@ellasolive.com

 

1171 Duck Road,

D-1 Duck, NC 27949

 

*Located inside the Scarborough Lane Shoppes

 

 

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