• thirteenolives

Appetizers

Updated: Nov 6, 2019


Cannellini Balsamic Hummus


Ingredients:

1 15 oz can cannellini beans, drained, rinsed

juice from 1 clementine, or from 1/2 large orange juice from 1/2 lemon 2 cloves garlic 3 Tbsp UP EVOO

1-2 Tbsp Traditional Dark Balsamic Vinegar 3 Tbsp fresh rosemary salt as needed


Preparation:

Blend all ingredients in food processor until smooth and desired flavor profile. Serve with crudité, crusty bread, or fresh crackers and enjoy! Feel free to experiment with other infused oils (Rosemary, Tuscan Herb, Garlic, Pumpkin Seed Oil) or dark balsamics (Neapolitan Herb would be great!)


Avocado Mousse


Ingredients: 2 Ripe Avocados 1 Lime 1⁄4 Cup Persian Lime Salt & Pepper to taste


Preparation: Combine all ingredients in food processor until smooth. Taste for seasoning. Garnish with pistachios.

Traditional Hummus



Ingredients: 1 Can Chick Peas Rinsed, Drained 1/4 Cup Fresh Squeezed Lemon Juice 3 Tablespoons Eureka Lemon Olive Oil 1/2 Clove Garlic Minced 3 Tablespoons Tahini Paste

Himalayan Pink Salt & Fresh Cracked Black Pepper


Preparation: Puree garlic and add as needed. Put all ingredients in food processor. Add a few drops of water as needed for achieving a smooth, creamy consistency.


Kalamata Olive Tapenade



Ingredients: 1 Cup Kalamata Olives, Pitted, Drained, & Rinsed 3x 1/4 Cup of EVOO, Coratina 8 Capers Rinsed, Minced 1/4 Teaspoon Fresh Garlic Minced 3 Tablespoons Fresh Chopped Parsley 3-4 Tablespoons Fresh Squeezed Lemon Juice Fresh Cracked Pepper


Preparation: Rough chop the olives or pulse in food processor. Combine other ingredients. Mix well. Add pepper to taste.

Artichoke & Sun Dried Tomato Bruschetta


Ingredients:

1 Can Artichoke, Unseasoned or 3-4 Fresh Artichokes Cooked & Peeled. 7-9 Sun-Dried Tomato Halves=Rehydrated/Drained, Diced Small 1 Tablespoon California Garlic Olive Oil 3 Tablespoon Basil Olive Oil

Salt & Pepper To Taste

Cinnamon Pear Balsamic Roasted Sweet Potatoes



Ingredients:

2 T Butter Infused Olive Oil 1/3 Cup Cinnamon Pear Dark Balsamic Vinegar 4 Medium Sweet Potatoes, washed, peeled & cut lengthwise into 8 wedges

1 t Himalayan Pink Salt or Truffle Sea Salt


Preparation: Preheat oven to 400f. Thoroughly whisk together the olive oil and balsamic. In a large bowl, toss the sweet potato wedges with the mixture to coat. Place on a parchment lined baking sheet in a single layer and sprinkle with sea salt. Bake until browned and crispy for about 30 minutes, flipping once.

Grilled Shrimp Skewers



Ingredients:

1 shallot, minced 2 garlic cloves, minced 2 Tbsp Traditional Dark Balsamic Vinegar 3 Tbsp Blood Orange Olive Oil 1 Tbsp dijon mustard 3 tsp fresh rosemary, minced 1/2 tsp crushed red chili flakes 1 Tbsp dijon mustard 1 Tbsp “Picual” EVOO 1/2 navel orange, zest and juice Salt and pepper to taste 1/2 lb shrimp, 31-40 count 2 cups fresh arugula 1/2 lemon Drizzle California Garlic Olive Oil


Preparation:

Whisk all ingredients up to salt and pepper in medium non-reactive bowl. Reserve and set aside a little less than half for dressing later. Marinate shrimp in the mixture for 1 5 minutes, mixing about halfway through. Heat a grill to medium flame. Skewer the shrimp (about 6 per skewer). Grill skewers for about 6-8 minutes, flipping halfway through; shrimp should curl slightly and turn pink. Brush with reserved dressing. Serve skewers atop bed of arugula drizzled with California Garlic Olive Oil and a squeeze of lemon. Pair with freshly baked or local artisan focaccia bread, toasted slightly on the grill and ENJOY!


Scallop Ceviche


Ingredients:

1/2 lb Dry Packed Scallops, cut horizontally 1/2 Cup Persian Lime Olive Oil 1/2 Cup Honey Ginger White Balsamic 1 Scallion Sliced Thin

1 Teaspoon Biscayne Citrus Rub

Preparation:

Whisk ingredients together. Cover scallops with marinade. Refrigerate for 3 hours or until scallops are firm. You can leave in marinade up to 24 hours.


Herb Marinated Olives



Ingredients:

1 Pint pitted Kalamata Olives 2 Sprigs Rosemary 6-8 Sprigs Thyme 2 Cloves Garlic

1/2 Cup Coratina EVOO


Preparation: Rinse the olives several times. Chop all herbs and combine all ingredients and marinate for 2-3 hours.


Roasted Red Pepper Hummus



Ingredients:

1 Can Chick Peas Rinsed, Drained 1/4 Cup Fresh Squeezed Lemon Juice 3 Tablespoons Baklouti Green Chili Olive Oil 1/2 Clove Garlic Minced 1/2 Roasted Bell Pepper 3 Tablespoons Tahini Paste 13 Olives Peruvian Sea Salt Fresh Cracked Black Pepper


Preparation: Puree garlic and add as needed. Put all ingredients in food processor. Add a few drops of water as needed for achieving a smooth, creamy consistency.


Yellowfin Tuna-Cucumber Tartare



Dressing:

1.5 Tbsp Baklouti Green Chili Oil 1.5 Tbsp Sesame Oil 1 Tbsp Pineapple White Balsamic


Tuna: 6 oz sushi-grade yellowfin tuna, diced 1 seedless cucumber, diced

1 Tbsp Osaka seasoning


Salad: 1 bell pepper, thinly sliced 1 carrot, peeled and julienned 1 cup sunflower greens (or arugula)


Preparation:

Mix together all ingredients for the tuna in a medium-mixing bowl. Whisk together all ingredients for the dressing in a separate small mixing bowl. Pour half of the dressing into tuna mixture. Chill in refrigerator while making salad. Mix together all salad ingredients in with reserved dressing. Serve chilled tuna alongside salad and enjoy.



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