RECIPES

PESTO SAUCE

 Blend together in food processer or blender:
1 C. Joëlle Olive Oil
2 C. washed and stemmed fresh basil leaves
½ C. pine nuts
½ C. grated Parmesan cheese (the hard kind you grate, not the already grated kind.)
4 to 6 cloves garlic, finely chopped

Fresh basil has quite a kick so this will be spicy and very tasty.

Serve over your favorite pasta or use on sandwiches or as a party dip.

Store in the refrig up to four days.  For convenience, store in freezer in ice cube trays, taking out whatever you need for your next yummy pesto dinner.

BANANA NUT BREAD

Mix:
½ cup Joëlle Mission Olive Oil
1 C. sugar

Add and mix in:
2 eggs

Add and mix in:
1 C. mashed ripe bananas
1 teaspoon lemon juice (optional)

Mix together, then add and mix:
2 C. unbleached flour
3 teaspoons baking powder

Add:
1 C. chopped walnuts.

Cook in oiled loaf pan at 325° for approximately 50 minutes or more. (Depending on your oven.).

DIPPING OIL

Begin with:
½ C.  Joëlle Olive Oil
Place in a shallow dish or saucer. 

Add:
A finely chopped garlic clove, a few basil leaves, and or parsley leaves.

Add:
Some chopped olives or tapenade. A pepper pod or two adds nice color and zest.
Or, add a dollop of balsamic vinegar.

Serve with small slices of your favorite baguette for dipping.

FRIED ZUCCHINI APPETIZERS

Select one or two nice zucchini squash at your local farmers market.
Wash and slice in 3 inch long pieces, about ¾ in. in diameter.

Combine for batter:
2 eggs beaten
½ C. milk
¾  C. flour, or enough to make the batter on the thick side.
Dash of garlic salt, dash pepper, dash Italian seasoning and a few parsley flakes.

Pour Joëlle Olive Oil into heavy skillet:
Enough to cover the bottom with about ¼ inch oil.
Heat oil over medium heat.

Dip the zucchini pieces in the batter than place in the heated oil.

Cook and turn until all sides are a nice, crisp brown.

Serve as appetizers with marinara sauce (out of a jar is fine) and/or Hidden Valley dressing or dip.

We also cook larger zucchini slices and serve with marinara sauce as a main course for dinner.

NONNI’S FRITELLINIS    (Small, thin pancakes.)

Batter:
In large bowl, beat 2 eggs with whisk

Add:
1 C. milk and mix well

Add:
1 C.  flour and mix in

Add:
2 Tablespoons white sugar and
2 tsp. vanilla

Consistency should be very thin like crepe batter. Add more milk if necessary.

Cover bottom of heavy skillet with Joëlle Olive Oil. Heat to medium heat.

Pour 3 inch diameter of batter into hot oil. Fry until edges curl up firm and are a golden brown color. Turn and fry other side until golden brown. Add more oil to pan as you cook if it does not cover. Be certain that the oil is HOT before batter is poured in.

Drain and serve hot with butter and real maple syrup.  Yield: 12 – 14 fritelinis

(Norman’s grandmother made these for him when he was a young man. He could eat a dozen at a sitting.)

GARLIC BREAD

Select a fresh baguette, sour dough or regular.

Cut the baguette horizontally, long ways so the bread opens with two long flat surfaces.

Cover surfaces generously with Joëlle Olive Oil, whichever is your favorite. ( Manzanillo has a good peppery flavor to use this way.)

Finely chop 4 or 5 garlic cloves and distribute across the bread.

Sprinkle with already grated parmesan cheese. (Or grate your own!)

Sprinkle also with Italian or salad seasonings to taste, or not.

Broil under the oven broiler until nicely browned, about 5 minutes.