Olive on Brooklea, LLC
NY

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    • A-Premium White Balsamic
    • Mango Balsamic
    • Baklouti Green Chili Fused Olive Oil
    • Basil Infused Olive Oil
    • Blackberry-Ginger Balsamic
    • Black Cherry Balsamic
    • Black Currant Balsamic
    • Black Truffle Infused Olive Oil
    • Apricot Balsamic
    • Blood Orange Fused Olive Oil
    • Blueberry Balsamic
    • Butter Infused Olive Oil
    • Butternut Squash Seed Oil
    • Cara Cara Orange-Vanilla Balsamic
    • Cayenne Chili Olive Oil
    • Champagne Wine Vinegar
    • Chipotle Infused Olive Oil
    • Cilantro & Roasted Onion Infused Olive Oil
    • Coconut Balsamic
    • Cinnamon-Pear Balsamic
    • Cranberry-Pear Balsamic
    • Dark Chocolate Balsamic
    • Dill Olive Oil
    • Espresso Balsamic
    • Fig Balsamic
    • Garlic Infused Olive Oil
    • Grapefruit Balsamic
    • Harissa Infused Olive Oil
    • Herbes de Provence Infused Olive Oil
    • Honey-Ginger Balsamic
    • Jalapeno Balsamic
    • Lavender Balsamic
    • Lemon Fused Olive Oil
    • Maple Balsamic
    • Milanese Gremolata Infused Olive Oil
    • Oregano Balsamic
    • Peach Balsamic
    • Persian Lime Infused Olive Oil
    • Pineapple Balsamic
    • Pomegranate Balsamic
    • Pomegranate-Quince Balsamic
    • Red Apple Balsamic
    • Red Wine Vinegar (Organic)
    • Roasted Pumpkin Seed Oil
    • Raspberry Balsamic
    • Rosemary Fused Olive Oil
    • Serrano Honey Vinegar (Sulfite-Free!)
    • Roasted Sesame Oil
    • Sherry Reserva Wine Vinegar
    • Sicilian Lemon Balsamic
    • Strawberry Balsamic
    • Tangerine Balsamic
    • Traditional Style Dark Balsamic Condimento (Aged Up To 18 Years)
    • Tuscan Herb Infused Olive Oil
    • Violet Balsamic
    • Roasted Walnut Oil
    • White Truffle Infused Olive Oil
    • Wild Mushroom & Sage Infused Olive Oil

Garlic Infused Olive Oil

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

 


 

 

 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.

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Olive on Brooklea, LLC
NY

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