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)
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
Bruschetta toasts or crostini.
Goat Cheese Marinated with Fig Balsamic Vinegar
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)
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
1 kg of pasta
2 tbsp olive oil
1 clove of garlic, chopped
1/2 cup zucchini, chopped
1 cup chopped heirloom tomatoes
Salt and pepper to taste
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
1 tbsp coconut oil
1small yellow onion, sliced into strips
4 heads baby bok choy, chopped
6 fresh shiitake mushrooms, sliced
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!