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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