Tasty Olive Company

2 small zucchini cut into slices
2 small yellow squash cut into slices
12 oz small cherry tomatoes , sliced into halves
3 tablespoons Garlic Infused olive oil
½ teaspoon of dried oregano
½ teaspoon of chopped fresh parsley
Salt and freshly ground black pepper
1 cup (2.4 oz) finely shredded Parmesan cheese
Salt and Pepper

Preheat oven to 400 degrees. Place parchment paper or aluminum foil onto a 13 inch baking sheet.
In a small bowl whisk together, the Garlic Infused Fused olive oil, parsley, and oregano.
Place zucchini, yellow squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat.
Pour onto baking sheet and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each. Roast in preheated oven 25 - 30 minutes until veggies are tender and Parmesan is golden brown.

9 lasagna noodles
1/4 cup Spicy Calabrian Pesto Infused Olive Oil
1/4 cup of Oregano fused Olive Oil
1 finely chopped onion
1 minced clove garlic
½ cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 ½ cups milk
4 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 teaspoon dried basil
½ teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
¼ cup grated Parmesan cheese for topping
Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 7 to 8 minutes. Drain, and rinse with cold water.
In sauce pan over medium heat Pesto and Oregano Olive Oil cook the onion and garlic in until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil and ground black pepper, remove from heat, and set aside.
Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
Bake 35 to 40 minutes in the preheated oven.

2 pounds waxy skin potatoes cut in half (or quarters if large)
Marinade
1/2 cup lemon olive oil
5 cloves fresh garlic, minced
3 tablespoons oregano white balsamic
1/2 cup chicken stock or water
2 teaspoons kosher salt
fresh ground pepper to taste
finely chopped fresh parsley (optional)
Preheat the oven to 400 F. Whisk the marinade ingredients except the water in a large bowl. Toss the potatoes with the marinade and arrange in a single layer on a large baking sheet. Add water to the bottom of the pan with the potatoes. Cook for 40 minutes until the water is evaporated and the potatoes are crusty-golden brown. Adjust seasoning as necessary and serve sprinkled with fresh parsley.

2 Tablespoons Spicy Calabrian Pesto Olive Oil
2 Tablespoons grated Parmesan cheese
1 large egg
1 Teaspoon Black pepper
3 leaves fresh basil
1 Teaspoon of salt
1 ½ pounds of ground turkey
1 chopped garlic clove
¼ cup chopped yellow onion

In a bowl combine the parmesan cheese, egg, pepper, chopped basil, salt, ground turkey, garlic, and chopped onions, mix the ingredients well, then form small balls
Heat the Spicy Calabrian Pesto Olive Oil in a medium skillet on medium heat.
Put the meatballs in the heated oil and brown on all sides. Let them cook through.
Serve the mini meatballs with marinara sauce on pasta or alone as an appetizer. 

¼ cup of pitted Deliza Gordal Olives, chopped
1 red onion, finely chopped.
4 oz of chopped sundried tomatoes (about half a jar)
3 oz of Spinach
¼ cup Feta cheese
Salt
Black pepper
3 tablespoons of Spicy Calabrian Pesto Infused Olive Oil
4 – 6oz fillets of skinless salmon

Preheat oven to 375 degrees F. Cover with foil a baking sheet – set aside
In a bowl mix Gordal Olives, onions, sundried tomatoes, spinach and fetta cheese.
Cut salmon in the center horizontally to create a pouch, rub salmon with 3 tablespoons of Spice Calabrian Pesto Infused Olive Oil along the inside and outside, season with salt and pepper. Stuff with mixture of olives, spinach, onion, feta cheese, sundried tomatoes.
Arrange fillets of salmon on baking sheet and bake until salmon is cooked through about 30-40 minutes.
Serve hot over rice. 

20-25 Baby Bella Mushrooms
2 table spoons of Spicy Calabrian Pesto Infused Olive Oil
Salt to taste
Stuffing
8 oz of cream cheese (room temp)
4 oz of crab meat – chopped finely.
1 tablespoons of Basil Infused Olive Oil
4 minced garlic cloves
½ teaspoon of paprika
½ teaspoon of ground black pepper
¼ teaspoon of salt
¼ cup of breadcrumbs
Garnish
2 tablespoons of grated parmesan cheese
1 tablespoon of chopped parsley

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil.
Remove stems from mushrooms and place mushroom caps, open end up on lined baking sheet. Brush Pesto Infused oil on all your mushrooms and season with salt.
Finely chop your mushroom stems and set aside to mix into stuffing.
In a large mixing bowl, mix cream cheese, crab meat, garlic, paprika, ground black pepper, mushroom stems, Basil infused olive oil, salt, and breadcrumbs. Mix well making sure that there are no lumps in the cream cheese.
Stuff mushroom caps with filling, then sprinkle parmesan cheese on top of stuffed mushrooms.
Bake uncovered at 400 degrees F. until mushrooms are very tender and filling is nicely browned. (approx. 30 min). Serve hot and top with chopped parsley

Ingredients
1/3 cup (2 oz) flour
2 good pinches of salt
about 3 oz water (sparkling water is optional)
1 tsp milk
10 to 12 zucchini blossoms
High Bio-Phenol Ultra-Premium Extra Virgin Olive Oil for frying
Filling
1 cup whole-milk ricotta (preferably fresh)
1 large egg yolk
1/4 cup torn fresh basil leaves
2/3 cup grated Parmigiano-Reggiano, divided.
Instructions
Clean the Blossoms.
Remove the pistil and stem of the flowers, then rinse gently and dry on paper towel. It's okay if they tear a little or you open them completely. It is easier to make sure there's no dirt or bugs inside this way.
Make the Filling
In a medium bowl, whisk together the ricotta, basil, egg yolk and half of the Parmigiano-Reggiano. Set aside.
Make the Batter.
Put the flour and salt in a bowl which you can dip the flowers into. Add the milk, and then the water a little at a time and beat with a whisk or fork.
Keep adding the water until a thick consistency is reached. Beat well for another minute or two.
Set aside to rest for 10 minutes or longer.
Fill the Blossoms.
With a small spoon or piping bag, gentle fill each blossom with a couple teaspoons worth of filling and gently twist the blossoms closed before dipping in batter.
Dip the Flowers.
Preheat the oil in the frying pan. It should be hot when adding the flowers. You can test it with a drop of batter if you're unsure.
Dip the flowers into the batter, coating well, then add to the hot oil in the pan.
Fry the Flowers.
Add the flowers to the hot oil in the pan. Again, you don't have to deep fry these. Pan frying in a little olive oil is just as good.
Fry until cooked on one side, then turn and continue to cook until ready.
Remove and place on a wire rack over a paper towel lined pan. Best eaten while still hot/warm.

1 1/2lb ground beef (85% or 90% lean)
1 1/2teaspoons salt
1 1/2teaspoons pepper
1 tablespoon Harissa Infused Olive Oil
¼ cup A-Premium Dark Balsamic Vinegar
3 Tablespoons of Neapolitan Herb Balsamic Vinegar
1/4cup ketchup
1cup breadcrumbs
1 medium finely chopped onion
½ cup of sliced mushrooms
2 eggs
1/2lb sliced bacon
2 cups of shredded sharp Cheddar cheese (8 oz)
Heat oven to 350°F. Coat 9x5-inch loaf pan with Harissa Infused Olive Oil
In large bowl, add 1 1/2 lb ground beef, 1 1/2 teaspoons salt, 1 1/2 teaspoons pepper, ¼ cup of A-Premium Dark Vinegar, 1/4 cup ketchup, 3 tablespoons Neapolitan Herb Balsamic Vinegar, 1 cup of breadcrumbs, and 2 eggs; use your hands to mix ingredients together. Set aside.
Place bacon slices across loaf pan side by side. Place half of the meatloaf mixture in bottom of loaf pan; sprinkle with 2 cups shredded sharp Cheddar cheese and ½ cup of mushrooms and place the rest of the meatloaf mixture on top.
Fold hanging pieces of bacon over top to “wrap the meat”. Bake about 1 hour or until meat thermometer inserted in center of loaf reads 160°F). Serve with a side of mashed potatoes and veggies. Optional - Mix 1/2 cup ketchup and 1 tablespoon Worcestershire sauce; pour on top of meatloaf while still hot.

2 cups packed fresh basil leaves, washed and dried
1/2 cup grated Pecorino Romano cheese
3 cloves of garlic, peeled.
¼ cup of Basil Infused Olive Oil
¼ cup of Delizia Walnut Oil
1/4 cup toasted Walnuts (optional)
2 teaspoons kosher salt or to taste
Directions – in a food processer or blender, combine all ingredients, pulsing to make sure that all the ingredients are blending smoothly, stop machine if needed to scrape down the sides. Recipe can be used on 1 lb. of your favorite cut pasta.

1 lb. of farfalle (bow-tie) pasta
½ lb. of bacon
1 ½ cup of grape tomatoes, cut in half
1 tablespoon of chopped/teared fresh basil
½ cup of shredded Parmesan cheese
1/3 cup of crumbled feta cheese
¾ cup of Garlic Infused Olive Oil
1 lemon (juiced)
In a medium to large pot bring water to boil add a pinch of salt. Cook pasta until al dente (about 10 minutes), drain and set aside.
In a large skillet cook bacon until browned and crispy, tap with paper towel and remove all excess oil. Cut bacon to form crumbles and set aside.
Combine bacon, grape tomatoes, feta cheese, and basil in a bowl.
Using a blender, combine Parmesan cheese, olive oil, and lemon juice and blend until smooth. Then pour into a bowl and toss pasta with this mixture.
Serve pasta and top with bacon, tomato, feta and basil mix.