December 2012

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!