BASIL INFUSED OLIVE OIL

Fresh, green, and herbal. Basil and olive oil are two integral ingredients in Mediterranean cooking, and it was just obvious that the two would be wonderful together.  Made with premium, ultra fresh, extra virgin olive oil blended in small artisan batches with 100% natural, organic compatible flavor.

Notes:  Try it on a summer salad or caprese (with fresh tomatoes, mozzarella, and basil leaves), and let your taste buds travel to the shores of the Mediterranean.

PERFECT PAIRINGS:

-Peach White Balsamic
-Raspberry Dark Balsamic
-Strawberry Dark Balsamic

Orzo and Vegetable Salad with Basil Infused Olive Oil

1 Roasted red pepper, diced
1/2 Cup chopped basil
1 Shallot, minced
1/4 cup Olive on Brooklea Basil Infused
  Olive Oil, plus extra for drizzling
2 Tablespoons Olive on Brooklea Peach
   White Balsamic
1/2 Cup orzo
1/4 Cup pine nuts or chopped walnuts
10 Cherry tomatoes, halved
1/2 Cup thinly sliced cucumber
2 Ears of corn, raw, kernels stripped from cob
Salt and pepper to taste

Bring a saucepan of water to a boil.

Combine roasted red pepper, chopped basil, minced shallot, Basil Infused Olive Oil, Peach White Balsamic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Set aside.

Add orzo to boiling water, cook about 8 minutes or until al dente.  Drain, and put in large bowl.  Drizzle with Basil Infused Olive Oil.  Toss and allow to cool.

Toast nuts in small skillet over low heat until slightly browned and aroma is released, about 2 to 3 minutes.

Add cherry tomatoes, cucumber slices, and corn kernels to orzo.  Add reserved basil vinaigrette.  Toss.

Divide salad among 4 bowls.  Top each salad with 1/4 of the toasted nuts.