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Recipes

Bodacious Spinach - Basil Pesto
½ cups fresh basil leaves
½ cups fresh spinach (or Parsley)
1 large garlic cloves
¼ cup freshly grated parmesan cheese
¼ cups walnuts
¼ cup Bodacious Olive Oil, medium intensity
Salt and freshly ground pepper
Combine the basil, spinach, garlic, cheese and nuts in a food processor or b lender. With the machine 
running, slowly add the olive oil. Season to taste with salt and freshly ground pepper and process to the 
desired consistency. Let stand 5 minutes before serving.
Wild Mushroom Soup with Sage, Bodacious Olive Oil and Bodacious Balsamic Vinegar
¼ lb oyster mushrooms
¼ lb shitake mushrooms
1 ½ lb white button mushrooms1 tsp Bodacious Olive Oil
1 small carrot, shredded
2 shallots, minced
1 garlic, peeled and chopped
2 tsp chopped fresh sage
1 scallion, green and white parts, chopped
2 tsp chopped fresh parsley plus 6 small sprigs
2 cups chicken broth
¼ tsp cayenne pepper
Salt and freshly ground black pepper
2 Tbl white Bodacious Balsamic vinegar

Bruschetta Trio

 

 

Directions:

In a large frying pan, heat 4 tablespoons Delizia mushroom & sage oil with the Butter oil over medium high heat.  Add the mushrooms, minced garlic, salt, 1/8 teaspoon pepper and sage.  Cook, stirring occasionally, until the mushrooms are golden, about 5-10 min.  Stir in the chopped parsley and remove from heat. In a blender or food processor, pulse the olives, parsley leaves, smashed garlic, anchovy paste, Garlic oil, lemon juice, and ¼ teaspoon pepper to a coarse puree. Dice tomatoes and finely chop 6-8 leaves of basil.  Add 4 tablespoons Basil oil, salt and pepper to taste. Spread the mushroom mixture, olive tapenade, and tomato basil topping on the Bruschetta slices and serve!

Prep Time: 20 minutes

Cook Time: 10 minutes

Makes: 12 serving(s)

Ingredients:

4 tablespoons Bodacious Olive Wild Mushroom and Sage olive oil

8 tablespoons Bodacious Olive Garlic olive oil

4 tablespoons Bodacious Olive Basil olive oil

2 teaspoons Bodacious Olive Butter olive oil

¾ lb mushrooms, finely chopped

3 cloves garlic, 2 minced, 1 smashed

¼ teaspoon salt Freshly ground black pepper

¼ teaspoon dried sage

1 tablespoon chopped flat-leaf parsley

1/3 cup lightly packed leaves

½ cup pitted green olives

½ teaspoon anchovy paste

1½ teaspoon lemon juice

4 plum tomatoes

Fresh basil

Bruschetta toasts or crostini.

 

Goat Cheese Marinated with Fig Balsamic Vinegar

 

Directions:

Combine the Fig Balsamic vinegar with the garlic, thyme, pepper, and olive oil.  Place the sliced roll of Chevre in a small container.  Pour the balsamic vinegar mixture over the Chevre, cover, and then refrigerate at least 2 hours (or up to a week).  Serve over crostini or spread on crackers.   I add several chopped dried mission figs to the mixture.

Prep Time: 10 minutes

Cook Time: 0 minutes

Makes: 10 serving(s)

Ingredients:

3 tablespoons of Fig Balsamic Vinegar

2 cloves garlic, finely chopped

1 tablespoon fresh thyme

chopped cracked black pepper

1/3 cup gourmet Bodacious Olive Hojiblanca extra virgin olive oil

6 oz. roll of Chevre (goat cheese),sliced into 1/2 inch rounds

1/2 inch rounds Chopped dried Mission Figs

 

 

PASTA

 

Ingredients:

1 kg of pasta

2 tbsp olive oil

1 clove of garlic, chopped

1/2 cup zucchini, chopped

1 cup chopped heirloom tomatoes

chopped basil

Salt and pepper to taste



Directions:

In a large pot, boil water.

Add pasta and cook for 8-10 minutes.

Meanwhile, in a large pan, warm the olive oil over medium hear.

Add garlic and stir until slightly brown and fragrant.

Add zucchini and stir 3-5 minutes.

Add tomatoes and continue to cook until tomatoes are slightly soft.

Season with salt, pepper, coriander and chopped basil.

Drain pasta and put in a large bowl.

Toss in fresh veggies and serve.

 

STIR FRY VEGGIES

 

Ingredients:

1 tbsp coconut oil

1small yellow onion, sliced into strips

4 heads baby bok choy, chopped

6 fresh shiitake mushrooms, sliced

Sesame seeds



Directions:

Heat oil in a frying pan. Add onion, turn heat down and cook 5 minutes, stirring occasionally. Add shiitakes, bok choy, mirin and tamari. Cover and cook 3 minutes.

Serve while hot!