GARLIC INFUSED OLIVE OIL

Our Garlic Infused Olive Oil actually gives off the flavor of pungent, fresh garlic. Since garlic and olive oil are almost always used together in Mediterranean cooking, you can use this in just about anything.

PERFECT PAIRINGS:

-Pomegranate Dark Balsamic
-Sicilian Lemon White Balsamic
-Oregano White Balsamic

Garlic Asiago-Cheddar Cheese Crackers

2 1/2 cups all-purpose flour, plus more for rolling out the dough

1/4 teaspoon baking powder

1 1/2 teaspoons salt

1/2 teaspoon freshly ground fine black pepper (optional)

1 1/2 cups aged, shredded sharp cheddar cheese

1 1/2 cups shredded Asiago cheese

1 cup Olive on Brooklea Garlic Infused Olive Oil.

  Instructions

Combine the flour, baking powder, salt, and pepper in the bowl of a food processor.  Pulse a few times to distribute.  Add the cheeses and pulse again to finely chop the cheese into the dry ingredients.  Add the garlic infused olive oil and continue to pulse until the oil is incorporated thoroughly. 

Gather and press the dough into two flat discs.  Wrap each disc and chill for an hour.

Preheat the oven to 425 F.

Line a baking sheet with parchment paper.  Roll out one disk at a time to 1/4" thick.  Cut in to squares, rounds, hearts - whatever floats your boat.  The way you choose to cut the crackers will not affect their taste.

Bake for 9-11 minutes until the edges become golden.  

 SUNDAY NIGHT GREENS & BEANS WITH OLIVE ON BROOKLEA GARLIC INFUSED OLIVE OIL

Simple, quick comfort food.  Nourishing and inexpensive.  Leave out the optional orzo and serve with a loaf of warm crusty bread. Experiment with different broths, greens, or some of our other delicious olive oils, such as Tuscan Herb, Milanese Gremolata, or one of our robust Ultra Premium Extra Virgin Olive Oils.

Ingredients

2 Tbsp. Olive on Brooklea Garlic Infused Olive Oil + more for drizzling

4 garlic cloves, thinly sliced

2 jalapeno peppers, finely chopped

4 cups low-sodium vegetable broth

2 (15-oz) cans low sodium cannellini (white) beans, drained

2 tsp. chopped fresh oregano

1 tsp. lemon zest

1 head fresh greens, such as kale or escarole, chopped

Olive on Brooklea Tuscany Bread Dipping Seasoning to taste

1 cup orzo, cooked, preferably whole grain (optional)

Parmesan cheese for topping (optional)

INSTRUCTIONS

1.  Heat 2 Tbsp. garlic infused olive oil in a Dutch oven over medium heat.  Add garlic and jalapeno peppers; cook, stirring, until bubbling and sizzling, about 20 seconds.  Pour in vegetable broth.  Bring to a boil and cook until liquid is reduced by half, 6 to 8 minutes.

2.  Stir in beans; bring to a boil and cook until you can see the tops of the beans just below the surface of the liquid, 6 to 8 minutes.  Stir in oregano and lemon zest.  Simmer for 3 minutes.

3.  Place chopped greens in bean mixture; reduce heat to low and stir until the greens wilt, about 5 minutes. 

4.  Divide orzo among four bowls (or two bowls for two very hungry adults!); top with greens & beans.  Season with Olive on Brooklea Tuscany Bread Dipping Seasoning to taste, drizzle with garlic infused olive oil, and top with freshly grated Parmesan cheese if using.

GARLIC ROASTED VEGETABLES

1 cup Olive on Brooklea GARLIC OLIVE OIL

2 medium eggplants, cut in bite-sized chunks

2 red and 2 green bell peppers seeded and cut into bite-sized chunks

4 russet potatoes, peeled and cut into bite-sized chunks.

Sea salt

4 plum tomatoes, halved and grated, discarding skin

20 fresh thyme sprigs

20 fresh rosemary sprigs

4 garlic cloves, peeled, crushed and split

INSTRUCTIONS:

Preheat oven to 375 degrees

Cook vegetables in batches using 1 to 2 Tbsp. of Garlic Olive Oil per batch, in large skillet over medium-high heat for 1 minute on each side. Arrange single layer of potatoes in a lightly greased 2-qt. baking dish; season with salt. Top with 1 Tbsp. tomatoes and 2 to 3 small sprigs each remaining vegetables and herbs. Tuck garlic among vegetable layers. drizzle top with remaining Garlic Olive Oil. Bake 30 minutes. Serve immediately.

******************************************

FALL GARDEN GREENS SPANAKOPITA WITH GARLIC OLIVE OIL

8 cups washed and dried greens, coarsely chopped in any combination, such as:  kale, beet greens, collards, spinach, swiss chard etc.

1 pound package thawed phyllo dough

1/2 cup + 2 tablespoons Olive on Brooklea Garlic infused olive oil

8 oz. whole milk ricotta

1 teaspoon cornstarch

8 oz. feta cheese, crumbled

1 large yellow onion, finely diced

salt and pepper to taste

Instructions

Preheat the oven to 350 F.

Brush a 9"x13" baking pan liberally with olive oil. 

In a large saute pan over medium high heat, add 1 tablespoon of garlic olive oil.  Add the diced onion and saute until translucent.  Add the greens and saute until cooked down, about 3 additional minutes.  Add the feta and ricotta to the greens and mix thoroughly.  Add 1 teaspoon cornstarch to 2 Tablespoons of water and add to the greens.  Continue cooking over medium high heat until the mixture thickens and season with salt and fresh ground pepper to taste.  Allow the mixture to cool until just barely warm.

Take the thawed phyllo out of the refrigerator. Unroll the sheets and cover with a clean barely dampened towel. 

Liberally brush three sheets or spray three sheets with garlic infused olive oil and layer one on top of another, lining the bottom and partway up the sides of the baking pan. Add 1/3 of the spinach mixture and spread evenly over the phyllo.  Continue brushing each sheet with olive oil and layering three sheets at a time followed by two more layers of spinach and ending with three sheets of phyllo on top.

Bake for 35-40 minutes until the top is deep golden brown and crisp.   Allow to cool slightly and cut into squares.