Author Archives: Olio Olive Oil and Balsamics

Tomato & Basil Bruschetta

Ingredients: 3 large ripe tomatoes, seeded and diced (about 1lb) ½ medium zucchini, coarsely chopped (about 1/2/cup) ¼ cup snipped fresh basil leaves 1 garlic clove, pressed 2 teaspoons 25 Start Balsamic from Modena * ½ teaspoon Garlic Infused Olive Oil * ¼ teaspoon salt 1/8 teaspoon ground black pepper 2 tablespoons grated fresh Parmesan […]

Sweet Roasted Beets in White Balsamic Glaze

Ingredients: 4 medium red beets, scrubbed ½ cup Olio’s 25 Star “White” Balsamic Vinegar 2 tablespoons Olio’s Blood Orange Olive Oil ½ teaspoon sea salt ¼ teaspoon black pepper 2 tablespoons chopped fresh mint Directions: Preheat oven to 400°F. Wrap each beet in foil to cover. Place in oven and roast until tender when pierced […]

Salmon with Gingered Balsamic Sauce

Ingredients: 1/4 cup Olio 25 Star Balsamic from Modena 1 TBSP. shredded fresh ginger (use the coarse holes of a cheese grater) 1 TBSP. minced green onion 1 garlic clove, crushed through a press Nonstick vegetable oil cooking spray 4 salmon fillets (approximately 6 ounces each) 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper […]

Pasta with Spinach-Cheese Sauce

Ingredients: 1/4 cup Olio Greek extra-virgin olive oil 1 medium onion, chopped 1 clove garlic, chopped 3 cups chopped fresh spinach 1 cup low-fat ricotta or cottage cheese 1/2 cup chopped fresh parsley 1 teaspoon dried basil leaves 1 teaspoon lemon juice 1/4 teaspoon black pepper 1/4 teaspoon ground nutmeg 3/4 pound spaghetti Directions: Heat […]