Roasted Carrots with Rosemary Fig Dressing

Perfectly roasted carrots tossed in a Pasolivo Rosemary Fig Dressing with the complementary flavor of our Tuscan Spice Blend. A perfect side dish for Thanksgiving. Ingredients: · 2 lbs carrots · 2 tbsp Pasolivo Rosemary Olive Oil · 2 tsp Pasolivo Kosher Flake Sea Salt Dressing: · 1/4 cup Pasolivo Rosemary Olive Oil · 5 tsp Pasolivo Fig Balsamic Vinegar · 1/2 tsp Pasolivo Tuscan Blend · 1/4 tsp Pasolivo Roasted Garlic Sea Salt ·Preheat oven to 400°. Peel carrots, cut in half lengthwise, then cut into 2-3” lengths. Toss with Pasolivo Rosemary Olive Oil and Pasolivo Kosher Flake Sea Salt. Place in a single layer on a sheet pan, then roast until tender and browned, 20-30 minutes. Combine dressing ingredients. Toss with dressing and serve. Find more great Pasolivo recipes here.

Pasolivo Rosemary Truffle Turkey

It's a wonderful time for great food, friends, and family. Here's a step-by-step guide on how to make this flavorful Rosemary Truffle Turkey to share with your loved ones. Ingredients: •12-14 lbs turkey •3 tbsp unsalted butter, room temperature •1 minced shallot •1 1/2 tbsp Truffle Salt •2 tbsp Herbes de Provence  •3 tbsp Rosemary Olive Oil •1 small bunch rosemary •1 small bunch of sage, leaves removed. •1 medium yellow onion, cut into eighths •1 head of garlic, halved Preheat the oven the 325. In a small bowl combine the shallot, butter, 1 tbsp of the Truffle Salt, and 1 tbsp of the Herbes de Provence. Set aside. Drain any juices from the turkey, then remove the giblets from the cavity, discard. Pat the skin down with paper towels, and place on a rack inside a large roasting pan. Starting from the cavity side of the turkey, gently separate the skin from the breast of the turkey. Place the butter and shallot mixture under the skin, spreading as evenly as possible across the breast. Gently place half of the rosemary and half the sage leaves under the skin. In the cavity, sprinkle 1/2 tbsp of the Truffle Salt, and 1/2 tbsp of the Herbes de Provence. Place the onion and the garlic inside of the cavity, the remaining rosemary, and the sage leaves, then tie the legs together with twine. Drizzle the top of the turkey with the Rosemary Oil, and sprinkle with the remaining 1/2 tbsp Herbes de Provence,...

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Bold Recipes with Pasolivo

Sunday, November 8th is National Cook Something Bold Day! We've put together a collection of our most bold, flavorful recipes for you to try. Let us know which is your favorite! Roasted Fig Appetizer INGREDIENTS:• 1/2 lb fresh or dried figs, washed and dried• 3 Tbsp goat cheese• 1 Tbsp Pasolivo Rosemary Olive Oil• 1 Tbsp Pasolivo Fig Balsamic Glaze- 1/2 cup Pasolivo Fig Balsamic Vinegar- Place in a small saucepan, bring to a light boil, reduce heat and simmer until reduced to 1/4 cup, approximately 8-10 minutes• Salt to taste• Crostini or crackers DIRECTIONS:Preheat oven to 425°. Remove stems from figs and cut in half. In a small baking dish, place figs cut side up. Place 1 tsp goat cheese on top of each fig. Whisk Pasolivo Rosemary Olive Oil and Pasolivo Fig Balsamic Glaze. Drizzle 1 Tbsp dressing over the top. Roast 15 minutes until tender and starting to brown. Drizzle the remaining 1 Tbsp dressing over the top of the figs. Serve on small toasts or crackers. Slow Cooker Tri-Tip INGREDIENTS:3 Tbsp Pasolivo Lime Olive Oil3 Tbsp Pasolivo Smokey Spice Blend2 Tbsp Pasolivo Aged Balsamic Vinegar2 1/2 tsp Worcestershire Sauce2 - 2 1/2 lbs beef Tri-Tip roast3 Tbsp Pasolivo Herbs de Provence1 tsp Pasolivo Kosher Flake Sea Salt1 1/2 - 2 lbs potatoes, peeled and chopped into bite-size pieces1/2 lb carrots; peeled and cut into 1/2 "coins"1/4 lb butternut squash, cubed1 large onion, chopped2/3 cup beef broth DIRECTIONS:Mix 3 Tbsp. Pasolivo Lime Olive Oil in a large bag with Pasolivo Smokey Spice Blend, Pasolivo...

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The BEST Pasolivo Dips for the Holidays

Here's a compilation of our favorite Pasolivo dips for entertaining during the holidays. Enjoy! Smokey Spice Hummus INGREDIENTS:• 3 Tbsp Pasolivo Cucina Olive Oil +1 tsp, divided use• 4 tsp Pasolivo Smokey Spice Blend + more to sprinkle• 1 15 oz can of garbanzo beans, drained & rinsed• 1/4 cup freshly squeezed lemon juice• 1/4 cup tahini• 1 tsp Pasolivo Garlic Sea Salt DIRECTIONS:Into food processor, add 3 Tbsp Pasolivo Cucina Olive Oil, Pasolivo Smokey Spice Blend, beans, lemon juice, tahini, and salt. Process for a minute. Scrape down the sides. Process again while pouring water through the top, until smooth. Put into a serving bowl. Drizzle 1 tsp Pasolivo Cucina Olive Oil over the top. Sprinkle lightly with spice and serve. Add additional salt as needed. Rosemary White Bean Dip INGREDIENTS:1/4 cup Pasolivo Rosemary Olive Oil2 cloves of garlic, peeled and minced2 cans (15 oz each) of white beans drained and rinsed2 Tbsp fresh lemon juice2 tsp. Pacific Blue Kosher Sea Salt DIRECTIONS:In a 10-inch frying pan over medium heat, stir half of the Pasolivo Rosemary Olive Oil and 2 cloves of garlic about 1 minute. Pour Pasolivo Rosemary Olive Oil and garlic into food processor. Add white beans, lemon juice and salt to food processor and whirl until smooth. Pour into a serving bowl. Drizzle the remaining half of the Pasolivo Rosemary Olive Oil over the top of the dip. Ready to serve. Spicy Lime Sweet Potato Dip INGREDIENTS:2 big or 3 small sweet potatoes or yams2 large minced garlic cloves1/2 tsp. salt1 tsp. hot...

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How to Make Tangerine Brownies

Trick or treat? We always choose treat! Here's our recipe for our favorite Tangerine Brownies. INGREDIENTS: •1 2/3 cups granulated sugar •1/2 cup Pasolivo Tangerine Olive Oil •2 Tbsp water •4 ounces unsweetened chocolate broken/chopped into pieces •2 large eggs •1 1/2 tsp. vanilla extract •1 1/3 cups all-purpose flour •1/4 tsp. baking soda 1/4 tsp. salt •1/2 cup chopped nuts (optional)  •Grated orange or tangerine peel (optional) DIRECTIONS:Preheat oven to 350 degrees F. Grease 13x9-inch baking pan, or line it with aluminum foil. In a small bowl, mix flour, salt, baking soda. Microwave sugar, Pasolivo Tangerine Olive Oil and water in a large microwave-safe bowl on high (100%) power for 4 to 5 minutes or until mixture bubbles, stirring once. Remove from heat. Add chocolate; stir until melted. Stir in eggs one at a time until incorporated. Stir in vanilla extract. Add flour, baking soda and salt; stir well. Stir in nuts. Pour into prepared baking pan. Bake for 15 to 20 minutes or until wooden pick inserted in center comes out slightly sticky. Remove to wire rack to cool completely.  Sprinkle with grated orange or tangerine peel to taste. Find more great Pasolivo recipes here:

How to Make Sparkling Citrus Tangerine Margaritas

Citrusy, festive, spooky, BOOZY, this Sparkling Citrus Tangerine Margarita is the perfect drink for Halloween. The drink features Sparkling Citrus Vinegar, a drizzle of Tangerine Olive Oil, and is rimmed with Black Lava Sea Salt. Enjoy! Ingredients: • 2.5 oz fresh squeezed orange or tangerine juice • 1 oz Pasolivo Sparkling Citrus Vinegar • 2 oz Tequila • Juice of 1/4 lime • 1 oz Grand Marnier • Pasolivo Tangerine Olive Oil • Pasolivo Black Lava Salt • Orange or tangerine wedge Pour a small amount of Pasolivo Tangerine Olive Oil into small plate. In a second small plate, pour a small amount of Pasolivo Black Lava Salt. Dip rim of desired margarita glass into the olive oil so thoroughly covered. Then dip the rim into the Black Lava Sea Salt until salt it's evenly distributed on rim. Set aside. In shaker, combine juice, vinegar, tequila, lime juice, and Grand Marnier. Shake. Taste and adjust. Put ice into margarita glass, then pour margarita into glass. Drizzle with Pasolivo Tangerine Olive Oil and garnish with orange or tangerine wedge. Enjoy! Find more great Pasolivo recipes here.

How to Make Forbidden Black Rice Salad

Here comes Halloween!  As much as we love candy and sweet treats, here's another way to celebrate the holiday.  This Forbidden Rice Salad not only features Halloween colors, but also embraces the best of Fall flavors; butternut squash, grains, pecans, and more. Ingredients: • 1 cup Forbidden Black Rice (uncooked), cook according to package directions • 2 cups roasted, cubed butternut squash • 1/2 cup pomegranate arils • 2 oz crumbled goat cheese • 1/4 cup parsley • 1/2 cup diced carrots (optional) • 1/2 cup chopped pecans Dressing: • 1/2 cup Pasolivo Lemon Olive Oil • 1/2 cup Pasolivo Sparkling Citrus Vinegar • 1 Tbsp Pasolivo Dolce Garlic Mustard  • Pinch of Pasolivo Kosher Flake Sea Salt • Pinch of pepper Directions: Combine cooled Forbidden Black rice, cooled butternut squash cubes, pomegranate, goat cheese, parsley, carrots, and chopped pecans. Thoroughly mix dressing, salt and pepper to taste.  Drizzle rice salad with dressing.  Serve cool.

Step-By-Step Nicoise Salad

Summer might be coming to an end, but that doesn't mean we have to stop enjoying delicious summer salads! Nicoise Salad is a classic French salad composed of Boston or butter lettuce, boiled green beans, potatoes, eggs, tuna, olives, and fresh tomatoes. Here's our Pasolivo spin on it. (more…)