Bruschetta

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Ingredients

  • 2 lbs. fresh tomatoes
  • 1/2 fresh onion
  • 4 cloves fresh garlic
  • 4 tablespoons Olitalia basil flavoured extra virgin olive oil
  • sea salt and fresh ground pepper
  • Italian bread or baguette

Directions

  • Dice the tomatoes, onions and the garlic and add them into a bowl.
  • Add in the Olitalia basil flavoured extra virgin olive oil, salt, and fresh ground pepper and mix the ingredients thoroughly.
  • Cut 1/4″ thick slices of fresh Italian bread or baguette and toast them
    Finally, pile as much of the bruschetta as possible onto the freshly toasted bread, serve, and enjoy!

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15 MInutes
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Easy
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Appetizer
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Smoking Point – 160 – 210 Degrees

Uses – Dressing, Cooking, Baking
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Lemony roasted chicken

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Ingredients

  • 1 3 1/2 -lb. chicken, cut into 8 pieces
  • 1/2 cup Olitalia extra light olive oil
  • 1/2 cup fresh rosemary leaves
  • 1/4 cup fresh lemon juice
  • 10 cloves garlic, thinly sliced
  • 1 lemon, peel removed, pith and pulp chopped
  • Kosher salt and freshly ground black pepper, to taste

Directions

  • Toss the chicken pieces with the California Olive Ranch extra virgin olive oil, rosemary, lemon juice, garlic, lemon, and salt and pepper
    to taste in a bowl. Marinate for about 1 hour.
  • Heat the oven to 475°F. Arrange the chicken in a 9 x 13-inch baking dish and add the remaining marinade. Roast, turning once, until cooked through, 30-40 minutes.
  • Divide chicken between 4 plates and serve.

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100 MInutes
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Easy
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Serves 4
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Smoking Point – 190 – 240 Degrees

Uses – Dressing, Cooking, Frying and Baking
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Spinach, roasted beet and feta salad

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Ingredients

  • 1 pound small beets
  • 4 tsp. sherry vinegar plus more as needed
  • 2 cloves garlic, finely minced
  • 1/4 cup Olitalia extra virgin olive oil
  • Salt and freshly ground pepper
  • 1/4 red onion, thinly sliced
  • 1/2 pound baby spinach leaves
  • 3 oz. Greek , Bulgarian or French feta cheese

Directions

  • Preheat oven to 375 degrees F. If the beet greens are attached, remove all but 1/2 inch of the stems (so as not to pierce the beets) and
    reserve for another use. Put beets in a baking dish with 1/4 cup water. Cover tightly and bake until a small knife slips in easily, 40 to 45
    minutes. Cool slightly, then peel. Let cool completely, then cut into 1/2 inch wedges.
  • In a small bowl, whisk together 4 teaspoons vinegar, the garlic, the Olitalia extra virgin olive oil, and salt and pepper to taste.
  • In a small bowl, toss together beets and red onion with about half of the dressing. Let stand 10 minutes to absorb flavors, then taste and
    sprinkle with a little more vinegar if necessary.
  • In a large bowl, toss spinach with remaining dressing. Taste and adjust seasoning. Divide equally among 4 plates. Top with beets and
    onions, again dividing equally. Crumble feta evenly over each salad.

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90 MInutes
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Easy
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Serves 4
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Smoking Point – 160 – 210 Degrees

Uses – Dressing, Cooking, Baking
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