Beyond the Ranch

In order to properly welcome our brand new Bourbon Barrel-Aged Maple Syrup, we're sharing a new Pasolivo Spiced Apple Olive Oil Pancake recipe for you to enjoy. Happy Holidays and keep an eye out for the release of the Pasolivo Bourbon Barrel-Aged Maple Syrup! Ingredients: • 1 1/2 cups flour • 1 tsp baking powder • 2 tsp brown sugar • 2 tsp Pasolivo Sugar & Spice Blend (plus more for apples) • 1 egg • 2 Tbsp Pasolivo Cucina Olive Oil • Pinch Pasolivo Kosher Flake Sea Salt • 1/2 cup chopped apples • 1/2 cup milk • Pecans (to top) • Pasolivo Bourbon Barrel-Aged Maple Syrup Directions: In bowl, toss chopped apples with Pasolivo Sugar & Spice Blend. Coat to taste. Set aside. In large bowl, combine flour, baking powder, sugar, Kosher Flake Sea Salt, and Sugar & Spice Blend. In separate bowl, combine Pasolivo Cucina Olive Oil, egg, and milk. Stir in apples. Combine wet and dry ingredients. If batter seems to thick, add more milk. Coat pan with Pasolivo Cucina Olive Oil and transfer desired batter...

Continue reading →

Ever wonder how to find the best place to buy extra virgin olive oil? Marisa Bloch, general manager of Pasolivo and Level 2 Olive Oil Sommelier, will fill you in. https://www.youtube.com/watch?v=XTvEkoryzkQ&ab_channel=PasolivoOliveOil

Rosemary Almond Sugar Cookies Ingredients: • 1 cup almond flour • 1 1/4 cup flour • 1 cup sugar • 1/2 tsp baking powder • 1/2 tsp baking soda • 1 tsp almond extract • 2 eggs • 1/3 cup Pasolivo Rosemary Olive Oil • 1/2 tsp Pasolivo Kosher Flake Sea Salt • 1 1/2 Tbsp fresh rosemary, finely chopped (optional) • Turbinado sugar for rolling Preheat oven to 350 degrees. In large bowl combine almond flour, flour, salt, baking powder, and baking soda. Set aside. In separate bowl add sugar, Rosemary Olive Oil, and rosemary. Stir in eggs and almond extract. Combine wet and dry ingredients. Roll dough into 1 Tbsp balls and roll into Turbinado sugar. Place on parchment-lined baking sheet and use fork to gently press down each cookie. Bake for 10-15 minutes. Find more Pasolivo recipes here.

Join Marisa Bloch, general manager at Pasolivo to see what she has to say about the commonly asked question, can I store extra virgin olive oil in the fridge? https://www.youtube.com/watch?v=KCs8cC1fsGY&ab_channel=PasolivoOliveOil Find more great Pasolivo videos here. Purchase Pasolivo products here.

Ingredients: 3 T. Pasolivo Cucina Olive Oil 6 eggs, separated  1/2 Cup Pasolivo Orange Blossom Honey 1/4 Cup Brown Sugar 6 T. Strong brewed coffee, cooled to room temperature 1 T. Vanilla 2 1/2 Cups Almond Meal 2 tsp. Pasolivo Sugar and Spice Blend 1/2 tsp Pasolivo Kosher Flake Sea Salt 1/2 Cup dutch process cocoa powder 2 tsp. Baking powder 1/2 Cup sliced toasted almonds Whipped cream Line a 9 x 9 baking pan with parchment paper.  Preheat oven to 350. In a mixing bowl add the Pasolivo Cucina Olive Oil, 6 egg yolks, Pasolivo Orange Blossom Honey, brown sugar, coffee, and vanilla.  Mix Well.  

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.

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...

Continue reading →

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...

Continue reading →

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....

Continue reading →