Better Without Butter? We Say Yes!

by admin on January 30, 2013

Our retail staff member, Armando, recently got us all hooked on popcorn drizzled with Jalapeno and Lime Extra Virgin Olive Oil then finished with fleur de sel…so good. Since we all loved that combo so much we decided to try out a few more. Here are our favorites:

1. Seafood Rub with Stone Press Extra Virgin Olive Oil.

2. Walnut Oil with Honey ( We used our Wildflower Honey) and Pink Himalayan Salt. Warm the honey up a little and it will be easier to drizzle over your popcorn.

3. Equal parts Jalapeno and Lime Extra Virgin Olive Oil with Fleur De Sel

4. Twin Sisters Extra Virgin Olive Oil with Truffle Salt.

Just drizzle your oil of choice over the popcorn after it’s popped, and then add your salt/seasoning to taste. You can even put it in a big ziplock, add your ingredients, and shake it up…healthy (and delicious) snack on the go!

We know there are endless combinations that have yet to be explored, so if you have a favorite please share. We’d love to hear about it!


Olio Nuovo Slow-Roasted Garlic & Croustini

by Marc Golick on December 18, 2012

Olio Nuovo Slow Roasted Garlic & Croustini
Yield: 12 Hors d’ Oeuvres

1 Head of Organic Garlic
2012 Twin Sisters Olio Nuovo- as needed
1 small Sweet Baguette
1 pinch Organic Grey Sea Salt

Cut the top of the head of garlic off and drench with olio nuovo. Wrap the garlic up into an aluminum foil bundle and place into a 150 degree oven. Slow roast the garlic until golden brown, approx. 6-8 hours depending upon the size of the head of garlic. Slice the baguette straight across at about a quarter of an inch thickness. Drizzle them with garlic olive oil from the foil bundle. Place on a cookie sheet under the broiler until golden. Once the garlic has cooled squeeze the bottom of the bulb until the cloves squeeze out. Spread the garlic onto the toasts and finish with a sprinkle of sea salt.

*Enjoy a platter of these anytime!


Olio Nouvo with Pear, Citrus Blossom Honey & Mascarpone Cheese
Yield: 6  Hors d’ Oeuvres

1/2  Organic Pear-cut into bite sized pieces
6  teaspoons  Mascarpone Cheese
Katz Citrus Blossom Honey- for drizzling
2012 Twin Sisters Olio Nuovo- for drizzling

Cut the pear in half and remove the core. Cut it into bite size pieces.  Portion equal amounts of the mascarpone cheese into small spoons or onto crostinis.  Place a piece of pear onto the cheese and drizzle liberally w/ the honey and olio nuovo.

*Serve as a precursor or finish to a winter lunch or dinner party.


Olio Nuovo & Dark Chocolate with Pink Himalayan Salt

by Marc Golick on December 4, 2012

Olio Nuovo & Dark Chocolate with Pink Himalayan Salt

2012  Twin Sisters Olio Nuovo
Dark Chocolate 85 % or greater
1  pinch  Pink Himalayan Salt

Break the chocolate into bite sized pieces and drizzle with the Olio Nuovo.  Finish with a sprinkle of the sea salt.

*Serve on a plate or on spoons for a delightful experience and enjoy!


Cranberry-Horseradish Sauce & Turkey Roulades

by Marc Golick on November 28, 2012

Cranberry-Horseradish Sauce & Turkey Roulades
Yield: 12  Hors d’ Oeuvres

1  sheet of Whole Wheat Lavash Bread
3  Slices  Organic Free Range Turkey
3  Tablespoons  Cranberry-Horseradish Sauce
3  Tablespoons  Whipped Cream Cheese
1  Tablespoon  Orange Extra Virgin Olive Oil
1  pinch  Fleur de Sel Sea Salt

Lay out the sheet of Lavash bread then spread the cream cheese followed by the turkey slices then the cranberry-horseradish sauce.  Roll everything up tightly like a pinwheel then place 12  toothpicks equally across the roll.  Slice in between each toothpick and lay out on a serving platter.  Drizzle with the orange olive oil and a pinch of fleur de sel sea salt.

*Bring to your next holiday party as unique and incredibly tasty small bites!


Cranberry-Orange Dressing

by Marc Golick on November 20, 2012

Cranberry Balsamic-Orange Extra Virgin Olive Oil Dressing
Yield: 1/2  Cup

1/2  Cup  Cranberry Balsamic Vinegar
1/2  teaspoon  Wild Pear Co. Cranberry-Pomegranate Jam
1/2  Cup  Orange Extra Virgin Olive Oil
1  pinch  Pink Himalayan Sea Salt
1  pinch  Fresh Cracked Black Peppercorns

Combine all ingredients except the Orange Extra Virgin Olive Oil.  Slowly drizzle in the Extra Virgin Olive Oil while whisking until fully incorporated.

*Use as a dressing for all of your holiday salads.  Toss baby spinach and top with sliced pear, crumbled goat cheese and toasted pecans.


Butternut Squash & Fig Crostini

November 13, 2012

Butternut Squash & Fig Crostini Yield: 6  crostinis Ingredients: 6  Whole Grain Crostinis 6   teaspoons  Butternut Squash Pasta Sauce 3  Organic Figs- cut in half 2  Tablespoons  Methode Tradizionale Balsamic Vinegar 6  thin shavings of Parmesan Reggiano Cheese 1  pinch teaspoon White Truffle Sea Salt 1  pinch Fresh Cracked Black Pepper Procedure: Combine the halved [...]

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Rosemary Skewered Pear Hors d’oeuvre

November 6, 2012

Rosemary Skewered Pear & Prosciutto with Cask 85  Red Wine Vinegar Yield: 6  Hors d’ Oeuvres Ingredients: 6  Rosemary Sprigs- cut into 2  inch lengths 1/2  Organic Pear- cut into six equal cube shapes 1  Slice of Prosciutto- cut into six 1/2  inch strips 1/4  Cup  Cask 85  Red Wine Vinegar 1  teaspoon  Branches Citrus [...]

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Caramelized Onion Jam Crostini

October 30, 2012

Crostini of Caramelized Onion Jam, Applewood Smoked Bacon & Pt. Reyes Blue Cheese Yield: 6  Hors d’oeuvres Ingredients: 6  Sweet Baguette Slices- 1/2  inch thick 1  Tablespoon  Twin Sisters Extra Virgin Olive Oil 2  Tablespoons  Wild Pear Co. Caramelized Onion Jam 1 1/2  Tablespoon  Applewood Smoked Bacon- cooked crispy & crumbled 2  Tablespoons  Pt. Reyes [...]

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Sundried Tomato-Basil Hors d’oeuvre

October 16, 2012

Sparkling Sundried Tomato-Basil Hors d’oeuvre Yield: 1 cup Ingredients: ¼ cup Sparking Wine Vinegar ½ cup Sundried Tomatoes- minced + 1 Tablespoon oil from the jar ¼ cup Basil Extra Virgin Olive Oil 1 pinch Herbs de Provence 1 pinch Organic Grey Sea Salt 1 pinch Fresh Cracked Black Pepper Procedure: Whisk all ingredients together. *Drizzle over organic baby greens with [...]

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