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Recipes | The Olive Merchant
Rachel’s Summer Crostini

Rachel’s Summer Crostini

Ingredients: Bakery Baguette cut into 8, 1inch thick slices. 2 large heirloom tomatoes cut in half and diced 1/3 cup Super Fresh Aus Hojiblanca or Chilean Favolosa EVOO 1 tbsp Aged Traditional Balsamic Vinegar Or Elderberrry Balsamic Vinegar 1/3 cup fresh basil thinly...
Roasted Butternut Squash w/ Ricotta Salata

Roasted Butternut Squash w/ Ricotta Salata

For the Roasted Butternut Squash 1 medium butternut squash peeled, and cut in to 3″-4″ “sticks” no more than 1″ thick 2 tablespoons of intense UP Extra Virgin Olive Oil such as Picual, Hojiblanca 2 tablespoons of Ripe Peach White Balsamic...
MUSHROOM FLAT BREAD PIZZA

MUSHROOM FLAT BREAD PIZZA

Flat Bread Dough 2 1/2 cups of AP unbleached flour 1 cup warm water 2 tablespoons Wild Mushroom & Sage Olive Oil 2 teaspoons active dry yeast 1 teaspoon salt 1 teaspoon granulated sugar Mushroom Topping 1 large shallot, thinly sliced 2 tablespoons Wild Mushroom...
MARINATED ARTICHOKE HEARTS ON TOAST

MARINATED ARTICHOKE HEARTS ON TOAST

Making Artichokes 2 cups unseasoned artichoke hearts – fresh (cooked) or canned in water ⅓ cup Tuscan Herb Infused Olive Oil 1 teaspoon Kosher salt ½ teaspoon fresh oregano ½ teaspoon red chile pepper flakes crushed 2 tablespoons freshly-squeezed lemon juice...
CHICKEN KABOBS

CHICKEN KABOBS

6 wood skewers soaked in cold water for 30 minutes 1/2 cup Delizia Barrel Aged Red Wine Vinegar or Blackberry-Ginger Dark Balsamic 1/2 cup reduced-sodium soy sauce 1/2 cup California Cuvee EVOO 2 ½ teaspoons dried parsley flakes 1 teaspoon dried basil 1 teaspoon dried...