TUSCAN HERB INFUSED OLIVE OIL

A delicious blend of herbs, including oregano, rosemary, marjoram, and garlic. Made with premium, ultra fresh, extra virgin olive oil blended in small artisan batches with 100% natural, organic compatible flavor.

Use it on everything from salad dressings to marinades.  Sprinkle with grated Parmigiano Reggiano cheese and a few twists of freshly ground pepper for an irresistible bread dipper.

PERFECT PAIRINGS:

-Sicilian Lemon White Balsamic
-Traditional Style Dark Balsamic Condimento

Tuscan Herb Olive Oil Rubbed Roasted Italian Beef and Italian Beef Sandwiches

This roast is delicious on its own.  However, you can also slice it paper thin for Italian Beef Sandwiches.  Serve the warm sliced meat dunked in to the seasoned roasting broth, on sturdy rolls with pickled vegetables and peppers and a drizzle of Tuscan herb olive oil to finish.

Ingredients:

5-6 pound chuck roast

12 cloves garlic sliced in half

2 teaspoons Olive on Brooklea Tuscany bread dipping seasoning

Fresh ground black pepper to taste

1/4 cup Tuscan herb olive oil

2 cups beef stock or broth

Pickled vegetables and peppers (optional for sandwiches)

Preheat the oven to 425 F.  Cut 24 slits in to all sides of the roast and insert garlic slivers into each slit.  Liberally slather the roast with Tuscan herb olive oil and coat with the Tuscany bread dipping seasoning and black pepper.  Place the roast onto a rack set in a roasting pan.  Roast at 425 F in the center of the oven for 20 minutes, and then add the beef stock to the roasting pan.  Cover the roast with foil and reduce the heat to 300 F.  Slow roast for an additional 3 hours covered with foil.  



Tuscan Herb Olive Oil Rubbed Roasted Italian Beef and Italian Beef Sandwiches

Turkey Meatballs

10 cloves garlic, divided

1 lb. ground turkey

1 lb. ground pork

2 1/2 cups bread crumbs

1/2 cup milk

2 large eggs, lightly beaten

1 tablespoon chopped fresh rosemary, plus 1 sprig

2 tablespoons red pepper flakes, divided

1-2 tablespoons salt

1 tablespoon ground black pepper

1/4 cup Olive on Brooklea Tuscan Herb Olive oil

3 red onions, thinly sliced

1 cup dry red wine

2 cups tomato sauce

2 tablespoons Italian parsley, chopped

Preheat oven to 475° F. Finely chop 4 garlic cloves and place in a large bowl. Add turkey, pork, bread crumbs, milk, eggs, chopped rosemary, 1 tablespoon red pepper flakes, salt, and pepper. Mix lightly until just combined. Form into golfball-size meatballs and place in a shallow casserole. Roast meatballs until dark golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 350° F.

Meanwhile, thinly slice remaining 6 garlic cloves. In a large ovenproof skillet, heat olive oil over high heat until smoking. Add garlic and onions. Reduce heat to medium and cook until well browned, about 5 to 8 minutes. Add 1 tablespoon red pepper flakes, wine, and rosemary sprig. Bring to a boil and cook until wine is reduced by half. Add tomato sauce and simmer for 15 minutes. Add meatballs and bake for 1 hour. Serve in shallow bowls with sauce. Top with parsley. Serves 4.