The Olive Cellar - Appleton WI

Balsamic Zucchini Saute

This super-fast sauteed zucchini recipe is flavorful and only uses a few ingredients, so it’s easy to whip up as your entree is cooking.
Ingredients
1 tablespoon olive oil
3 medium zucchini, cut into thin slices
1/2 cup chopped sweet onion
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
2 tablespoons balsamic vinegar
1/3 cup crumbled feta cheese
Directions
In a large skillet, heat oil over medium-high heat; saute zucchini and onion until crisp-tender, 6-8 minutes. Stir in seasonings. Add vinegar; cook and stir 2 minutes. Top with cheese.
Serves 4, Enjoy.

Orzo Salad with Grape Tomatoes, Feta, and Mint

The classic Greek flavors of feta cheese, fresh mint, and olives give a tangy personality to this delicious pasta salad.

Ingredients
2 c. orzo pasta, available at The Olive Cellar
1 tbsp. olive oil
1 pt. grape tomatoes
1 lemon
1 c. crumbled feta cheese
c. pitted Kalamata olives, available at The Olive Cellar
c. fresh mint leaves
1/4 tsp. coarsely ground black pepper

Directions
Heat large covered saucepot of salted water to boiling on high. Add orzo and cook as label directs.
Meanwhile, in 12-inch skillet, heat oil on medium until hot. Add grape tomatoes; cook 5 to 6 minutes or until skins split, shaking pan occasionally. From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice; set aside.
Remove skillet from heat. Reserve 1/4 cup orzo cooking water; drain orzo. Add orzo and cooking water to tomatoes in skillet; stir in lemon peel and juice, feta, olives, mint, and 1/4 teaspoon coarsely ground black pepper.
Enjoy

Olive oil: Why it's better for you
By Mayo Clinic Staff

Think all oils are bad for you? Think again.
Olive oil — one of the primary components of the Mediterranean diet — can be a healthy addition to your diet. In fact, research has found that adding olive oil to your diet can decrease your risk of heart disease and possibly even cancer.
Studies show that olive oil can:
Help improve your blood pressure and lipid levels
Help prevent the development of type 2 diabetes, and control blood sugar in those who already have the disease
Help reduce your risk of blood clots that cause sudden heart attacks or stroke
Reduce your risk of cancer (primarily breast cancer)
Healthy choice
What is it about olive oil that makes it a healthier choice? Two factors:
Olive oil's fat profile. Olive oil is mostly composed of healthy monounsaturated fat, with a minimal amount of unhealthy saturated fat. This is particularly helpful for cholesterol management. It's even more powerful when you substitute olive oil in place of products like butter that are high in saturated fat.
Micronutrients. Virgin and extra-virgin olive oils also contain a wide array of more than 230 beneficial bioactive compounds. These include antioxidants, tocopherols (vitamin E) and polyphenols.
Buying and storing olive oil
The way you buy and store olive oil is important to maintaining its health benefits. Heat, light and oxygen not only degrade olive oil's flavor, but its nutritional benefits, too.
For best results, follow these guidelines:
Keep it in the dark. Buy and store olive oil in dark or opaque containers. All our bottle's at The Olive Cellar are dark glass.
Think small. Buy an amount you'll use fairly quickly.
Extend your reach. When shopping, grab a bottle from the back of the shelf where less light reaches.
Read the label. Look for a "sell by" date or a date of harvest to gauge how long the oil has been exposed to degrading factors. In general, olive oil has a shelf life of about 12 months.
Be cool. Don't keep your olive oil on a countertop or next to your stove. Instead, store it in a cool, dark location like a cupboard or refrigerator.
Try this. For ease of use, consider putting a small amount of olive oil in a container for easy reach. Then store the rest of it away in a safe spot.

Dill Zucchini Bread

Ingredients
1 cup grated zucchini
2 Tbsp cup granulated sugar
1/4 cup Wild Dill Extra Virgin Olive Oil, available at The Olive Cellar. If you don't like dill, use a plain olive oil, and don't add the dried dill
1/2 cup milk
2 large eggs
2 cups flour
1 tsp Himalayan Sea Salt, available at The Olive Cellar
1/2 tsp freshly ground black pepper
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp garlic powder
1 Tbsp dried dill (or 1 1/2 tsp fresh dill)
3/4 cup shredded cheddar cheese
1 tsp lemon zest

Directions
Preheat oven to 350 degrees.
Grease a loaf pan, making sure to coat all sides with olive oil.
In a medium bowl, mix flour, sugar, Himalayan sea salt, baking soda, baking powder, garlic powder and dill – set aside.
In a separate large bowl, whisk together Dill Extra Virgin Olive Oil, milk, eggs and lemon zest. While stirring the “wet” ingredients, slowly add the dry ingredients, continuing to mix the whole time.
Once batter is mixed well, gently fold in the grated zucchini (make sure it is patted dry) and shredded cheddar cheese.
Bake for 45 minutes to 1 hour (or until toothpick comes out clean).
Enjoy.

CUCUMBER AND TOMATO SALAD

INGREDIENTS
FOR THE SALAD:
3 cups peeled and sliced cucumbers (1–1/2 to 2 English cucumbers)
3 Roma tomatoes, chopped (about 2-1/2 cups chopped)
1/3 cup thinly sliced red onion
1/4 cup julienned or chopped fresh basil, tightly packed

FOR THE DRESSING:
1/4 cup extra virgin olive oil, or 1/8 cup olive oil, and 1/8 cup Wild Fernleaf Dill olive oil, available at The Olive Cellar
3/4 cup apple cider vinegar
1 tablespoon red wine vinegar, available at The Olive Cellar
1/2 teaspoon dried dill w**d
1 teaspoon granulated sugar
1/4 teaspoon kosher salt (or to taste)
1/4 teaspoon freshly cracked black pepper (or to taste)

INSTRUCTIONS
Place salad ingredients in large bowl and toss to combine.
Whisk dressing ingredients in small bowl or large measuring cup. Drizzle over salad and gently stir to combine.
Enjoy.

SUMMER QUINOA SALAD

1 1/2 cups water
1 cup quinoa, uncooked, available at The Olive Cellar
1 medium red bell pepper
1 medium yellow bell pepper
1 small red onion
1 1/2 teaspoon curry powder
1/4 cup cilantro (optional)
1 lime, juiced
1/4 cup sliced almonds
1/2 cup chopped carrots
1/2 cup dried cranberries
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Bring the water to a boil over high heat in a saucepan, then pour in Quinoa, cover with a lid, and continue to simmer over low heat until water has been absorbed, about 15 -20 minutes. Once the quinoa is cooked, pour into a mixing bowl, and chill in the refrigerator until chilled.
Once chilled, stir in the red and yellow peppers, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots and cranberries. Season to taste with salt and pepper. Chill before serving.
Enjoy.

BLOOD ORANGE OLIVE OIL CAKE WITH PEACH BALSAMIC GLAZE

Ingredients
3 eggs
1 1/4 cup Blood Orange Olive Oil, available at The olive Cellar
1 cup 2% milk
1 1/2 cups sugar
2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon salt

For the glaze:
1/3 cup Peach White Balsamic Vinegar, available at The Olive Cellar
1 cup powdered sugar
Sliced peaches for garnish

Preheat oven to 350°. Grease a 9-inch cake pan with olive oil. In a large bowl, whisk together eggs, olive oil and milk until well combined. In a second large bowl, whisk together the dry ingredients: sugar through salt until combined. Add the dry ingredients to the wet and whisk until just combined. Pour into greased cake pan and bake for 1 hour til the top is golden and a toothpick inserted into the center comes out clean. Let cool on a wire rack. Run a knife around the edge of the pan and invert to remove cake.

To make the glaze & serve: In a liquid measuring cup, whisk together Peach White Balsamic Vinegar with powdered sugar until smooth and syrupy. Drizzle in the thin lines over the top of the cake. Scatter sliced peaches over the cake. Slice in wedges and serve.
Enjoy.

Roasted Cauliflower Steaks

Roasted Cauliflower Steaks with honey, lemon, and toasted pine nuts. Tender, caramelized, and so satisfying! Perfect recipe for a simple side or light meal.

Ingredients
1 large head cauliflower
3 tablespoons Extra Virgin Olive Oil
1 lemon zested and juiced
3 cloves garlic, finely minced
1 teaspoon honey, available at The Olive Cellar
1/4 teaspoon red pepper flakes
1 teaspoons kosher salt divided
1/4 cup chopped fresh parsley
1/4 cup toasted pine nuts
Lemon wedges, for serving

Instructions
Preheat your oven to 400°F. Remove leaves from stem end of cauliflower, leaving the core intact. Place cauliflower core side down on a work surface. Using a large knife, slice cauliflower into 4 steaks from the center of cauliflower, each steak should be approximately 1/2 inch thick. Reserve any random florets for another use.
In a small bowl, stir together the olive oil, lemon zest and lemon juice, garlic, honey and red pepper flakes. Brush the cauliflower slices generously on both sides with this mixture and seasoning with the salt. Roast in the oven for 15 to 20 minutes, until golden and cooked through turning halfway through the roasting process.
Remove from the oven and sprinkle with parsley, and pine nuts. Serve hot with lemon wedges.
Enjoy.

SUMMER CORN SALAD

6 ears corn, shucked
1/2 cup finely diced red onion
1 cup cherry tomatoes, sliced in half
3 tablespoons red wine vinegar, available at The Olive Cellar
3 tablespoons extra-virgin olive oil, for a twist use the Persian Lime oil for this recipe.
1/2 teaspoon kosher salt
1 tabespoon sugar
1/2 teaspoon freshly ground pepper
1/2 cup julienned fresh basil leaves

Bring a large pot of water to a boil. When boiling, add one tablespoon sugar and one tablespoon red wine vinegar. Add the cobs of corn to the pot of water and bring to a rolling boil. Cover the pot, remove from the heat and let the corn sit for 10 minutes. Remove the corn from the pot. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a medium bowl with the red onions, tomatoes, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Add additional salt and pepper to taste. Serve cold or at room temperature.
You can also make this recipe with grilled corn.
Serves 6

Summer Garden Pasta

4 pints cherry tomatoes, halved
1/2 cup olive oil
2 tablespoons minced garlic (6 cloves)
18 large basil leaves, julienned, plus extra for serving
½ teaspoon crushed red pepper flakes
Kosher salt
½ teaspoon freshly ground black pepper
1 pound dried angel hair pasta or Cappellini pasta available at The Olive Cellar
1½ cups freshly grated Parmesan cheese, plus extra for serving
Combine the cherry tomatoes, ½ cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.

Just before you’re ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful – it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
Serves 6, enjoy.