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
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
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
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 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.