Seared Scallops with Basil Olive Oil Pistou

  This quick and impressive dish will delight you and your guests. Golden seared scallops served with a bright and flavorful pistou, which is basically a loose pesto made without nuts or cheese. You can either use straight Arbequina for a bold and prominent olive oil flavor, or mix it up with one of CVR's infused [...]

By | 2018-05-29T12:31:34+00:00 September 3rd, 2014|Entrées, Recipes|0 Comments

Strawberry Bruschetta with Bacon, Candied Pecans and Goat Cheese with a Balsamic Drizzle

A tasty summer crostini with strawberries, bacon, candied pecans and creamy goat cheese topped with a balsamic drizzle and fresh basil. Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Servings: 4 Ingredients For the balsamic reduction: 1/2 cup CVR Traditional Dark Balsamic Vinegar 1 tablespoon brown sugar For the crostini: 4 [...]

By | 2018-05-29T12:31:34+00:00 August 14th, 2014|Appetizers, Recipes|0 Comments

Blueberry Corn and Basil Salsa

If you are looking for something new and different to top your BBQ'd fish or chicken with, or even just to dip your tortilla chips in, than this is it! The basil and a dash of olive oil rounds all of the flavors out and you are left with a perfect summer condiment! Ingredients 1 ear [...]

By | 2018-05-29T12:31:35+00:00 August 13th, 2014|Appetizers, Recipes|0 Comments

Grilled Chicken with Meyer Lemon Olive Oil, Capers, and Oregano

Ingredients: 4 boneless-skinless chicken breasts, trimmed Marinade Ingredients: 1/4 cup CVR Meyer Lemon olive oil 1 tsp. dried oregano, crushed 1 tsp. garlic puree (or crushed fresh garlic) 1/2 T caper juice 2 T finely chopped capers (or use less if you're not wild about capers) fresh ground black pepper to taste Instructions: Trim all [...]

By | 2018-05-29T12:31:35+00:00 August 11th, 2014|Entrées, Recipes|0 Comments

Toasted Walnut & Brussels Sprouts Salad with Orange Poppy Seed Dressing

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 4 Ingredients: 6 medium Brussels sprouts, ends trimmed 2 Tbsp. plus 1 tsp. CVR extra virgin olive oil, divided 1 cup raw walnut halves 1 package Earthbound Farm Organic Herb Mix 1 medium red onion, thinly sliced 1 pint cherry tomatoes, halved 1 garlic clove [...]

By | 2018-05-29T12:31:35+00:00 August 5th, 2014|Appetizers, Recipes|0 Comments

The Rind’s Caprese Salad

Ingredients: Butter Lettuce (1 of greens serving) (Pre-Washed) Basil (1 of greens serving) (Pre-Washed) (Chiffonade) 3 tbsp. Diced Heirloom Tomatoes 3 tbsp. CVR Extra Virgin Olive Oil 1 tsp. CVR Basil Olive Oil 2 oz. Burrata, Belfiore from Berkley is recommended Pink Himalayan Salt Cracked Black Pepper   Instructions: Dress Butter Lettuce in bowl with [...]

By | 2018-05-29T12:31:35+00:00 July 3rd, 2014|Appetizers, Recipes|0 Comments

The Rind’s Corn Relish Recipe

Ingredients: 8 Ears Sweet Corn 1 1/2 Bunch Cilantro 1 Red Bell Pepper, 1 Red Onion, Finely Diced 2 Jalapenos, Seeded, Finely Diced 1 Each, Lemon and Lime, Juiced Salt, Cracked Pepper and Guajillo Pepper (or any medium/smoky pepper) to taste 10 tbsp. CVR Persian Lime Olive Oil   Instructions: Roast the corns in the [...]

By | 2018-05-29T12:31:35+00:00 June 23rd, 2014|Appetizers, Recipes|0 Comments

Mother Restaurant’s Tomato Confit

You will need to use young tomatoes for this. Not green ones. But orange ones, where as the ripe red tomatoes will just fall apart. Equipment: One 4" deep roasting/ casserole pan Pre heat oven to 325° Ingredients: Half a dozen young tomatoes cored 1/2 a red onion sliced 4 cloves of garlic whole 1/2 [...]

By | 2018-05-29T12:31:36+00:00 June 10th, 2014|Entrées, Recipes|0 Comments

Memorial Day Marinade for Grilled Chicken

Ingredients: 1 cup CVR Persian Lime olive oil 1 teaspoon sea salt 1 teaspoon ground black pepper 1 teaspoon paprika 1 teaspoon cumin 1 teaspoon cayenne pepper 2 cloves garlic, chopped 3 tablespoons chopped onion 1 cup chopped fresh parsley 1 cups Corona beer Instructions: Pour Persian Lime olive oil into a 2-cup liquid measuring cup. Mix together salt, pepper, [...]

By | 2018-05-29T12:31:36+00:00 May 21st, 2014|Entrées, Recipes|0 Comments

Cilantro Lime Shrimp

Ingredients: 1 1/2 pounds peeled and deveined jumbo shrimp 1/4 teaspoon plus 1/8 teaspoon ground cumin Kosher Salt and freshly ground pepper 2 teaspoons CVR Persian Lime Olive Oil 5 garlic cloves, crushed 3 to 4 tablespoons chopped fresh cilantro   Directions: Season the shrimp with cumin, and salt and pepper to taste. Heat a [...]

By | 2018-05-29T12:31:36+00:00 April 29th, 2014|Entrées, Recipes|0 Comments

Mother Restaurant’s Chimichurri Sauce

Chimichurri is a classic Argentinian steak sauce. It is known for having a fresh and acidic flavor with a hint of heat at the end coming from the chili flakes. Our friends at Mother Restaurant in Sacramento sent us this recipe, but you won't see them putting any Chimichurri on steaks being a meatless restaurant and [...]

By | 2018-05-29T12:31:36+00:00 April 15th, 2014|Appetizers, Recipes|0 Comments

Meyer Lemon Olive Oil Sugar Cookies

These soft and chewy sugar cookies are made with a secret ingredient: Meyer Lemon Infused Olive Oil. The resulting cookies have a candy-like lemon flavor and a subtle hint of olive oil flavor shining through. They are surprisingly buttery for a cookie made with no butter at all (in fact, these cookies are naturally dairy free).

By | 2018-05-29T12:31:37+00:00 April 7th, 2014|Desserts, Recipes|0 Comments

Smashed Red Potatoes with Basil Olive Oil

Ingredients: 2 lbs. medium or large red potatoes (about 5 medium), cleaned and cut into large chunks, 1 1/2 to 2 inches Sea salt and freshly ground black pepper 1/4 cup CVR Basil Infused Olive Oil 2 cloves garlic, minced 3/4 cup freshly grated Parmigiano-Reggiano Chopped fresh Basil for garnish     Directions: Put the [...]

By | 2018-05-29T12:31:37+00:00 March 28th, 2014|Appetizers, Recipes|0 Comments

Blood Orange Brownies

Ingredients: 4 oz. unsweetened chocolate 1/2 cup CVR Blood Orange Olive Oil 2 cups sugar 2 tsp. vanilla extract 4 eggs 1 cup all-purpose flour Directions: Position oven rack in the center, pre-heat oven to 350 degrees. Oil a 9x13 inch pan and line with parchment paper. Melt the chocolate in a double broiler, add [...]

By | 2018-05-29T12:31:37+00:00 March 28th, 2014|Desserts, Recipes|0 Comments

Pork Medallions with Balsamic-Honey Glaze

Ingredients: For the balsamic-honey glaze: 4 cloves of garlic, finely chopped 1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish 1/2 cup CVR Traditional Balsamic Vinegar 3 tablespoons CVR Wildflower Honey 2 tablespoons of CVR Blood Orange Olive Oil 1 tablespoon Dijon mustard Salt and freshly ground back pepper For the pork: 1 3/4 [...]

By | 2018-05-29T12:31:37+00:00 March 24th, 2014|Entrées, Recipes|0 Comments

Featured on Love & Olive Oil

Persimmon Salad with Blood Orange Vinaigrette Posted By Lindsay on January 13, 2014 This salad features an incredible blood orange-infused olive oil from Capay Valley Ranches (disclaimer: CVR sent me some oil to try, but wouldn’t be writing this if it didn’t blow me away). I love that it is grown entirely in California and [...]

By | 2018-05-29T12:31:38+00:00 January 30th, 2014|Recipes|0 Comments