Olive Oil and Lemon Biscotti
Butter? No, take the death off the table and pass the Olive Oil please. If you thought you needed butter to make your pastries delicious think again. Olive Oil, with its incredible and healthy polyunsaturated fats is a much more flavorful choice. And, when making biscottis there are few thigns better than a robust and flavorful olive oil... Enter Tassos® Extra Virgin Olive Oil.
- 1 cup whole almonds, skins on
- 1 cup sugar
- 2 large or XL eggs
- Grated zest of 1 lemons
- Grated zest of 1 Orange
- 1/2 cup Tassos® Extra Virgin Olive Oil
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
Preheat the oven to 350°F.
Toast the almonds on a baking sheet for 15 minutes. Let the nuts cool to the touch. Place the almonds in a food processor and pulse 6 - 8 times until ground.
Using the paddle attachment in an electric mixer, combine eggs, lemon and orange zest, sugar, Tassos® Extra Virgin Olive Oil, and vanilla. Mix at medium speed for 45 seconds to a 1 minute.
In a separate bowl, whisk together the almonds, flour, baking powder, and salt. Gradually add the flour mixture to the egg mixture with the mixer set on low. Stopping two or three times to scrape the sides of the bowl. Mix until the dough just begins to come together – it should remain sticky. Do not over mix the dough.
Wet your hands and scoop the dough out onto a parchment paperlined baking sheet, and shape it into 2 cylindrical rolls. Each roll should be about an inch wide and about a half inch tall.
Bake for 15 minutes. Rotate the baking sheet and bake for an additional 12 more minutes. Let cool on the baking sheet for 12 to 15 minutes.
Reduce the oven temperature to 250°F.
Transfer the rolls to a cutting board. Slice the rolls into ½-inch-thick biscotti. Put the biscotti on the parchment-lined baking sheet about a half inch apart. Bake for an additional 10 minutes. Rotate the baking sheet and bake for 5 more minutes. The Biscotti should be crisp on the exposed sides. Transfer them to a wire rack and let them cool completely.
Perhaps the easiest Chicken Vesuvio recipe ever devised, this incredible dish features our robust and peppery Extra Virgin Olive Oil and Pitted Kalamata Olives. Enjoy!
- 3 Large Potatoes
- 1 Whole Chicken, about 5 lbs.
- 1/2 Cup Dry White Wine
- 1/4 Cup Tassos Pitted Kalamata Olives (sliced)
- 6-8 Cloves Garlic
- 2-3 tablespoon Oregano
- 1/4 Cup Tassos Extra Virgin Olive Oil
- Salt to taste
- 1/2 Cup Chicken Stock
Preheat oven to 375 degrees F.
Remove the backbone of chicken and flatten the bird out so that chicken lays flat in a baking pan. Drizzle Tassos Extra Virgin Olive Oil in pan to coat and lay the chicken in pan.
Clean and half the potatoes with the skin on. Place in pan with chicken. Cover chicken and potatoes with garlic and herbs, and drizzle liberally with Tassos Extra Virgin Olive Oil.
Place in oven for about a 1 to 1.5 hrs or until the internal temperature reaches 165° F. Remove chicken and potatoes and plate them on a platter. Then, deglaze the pan with wine and chicken stock and reduce by about one third. Pour over the chicken and potatoes and enjoy!
- 1 lemon, halved
- 8 medium artichokes
- 3 small shallots, sliced into thin rings
- 1 carrot, finely chopped
- 3 garlic cloves, thinly sliced
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon coriander seeds
- 1/2 cup Tassos Tassos® Extra Virgin Olive Oil
- 1 1/2 cups water
- 3 strips lemon zest
- 1/4 cup fresh lemon juice, divided
- 2 tablespoons coarsely chopped flat-leaf parsley
Trim artichokes into hearts:
Add lemon halves to a large bowl of cold water and squeeze to juice.
Cut off top inch of 1 artichoke. Bend back outer leaves until they snap off close to base - do not remove the stem. Discard several more layers in same manner until leaves appear pale yellow in color.
Cut remaining leaves flush with top of artichoke bottom using a sharp knife. Remove dark green parts from base and sides of artichoke.
Peel sides of the stem to yellow inner core. Place prepped artichokes in lemon water while preparing remaining artichokes.
Cook carrot, shallots, garlic, and seeds in 1/4 cup Tassos® Extra Virgin Olive Oil in a 5-quart pot. Ensure the pot is wide enough to hold all artichokes with stems pointing upward and heat over medium heat, stirring occasionally - approximately 3 minutes. Add water, zest, and 3 tablespoons lemon juice. Bring to a simmer. Season with salt and pepper. Cover artichokes and simmer over low heat until bases are just tender when pierced with a knife approximately 20 to 30 minutes.
Transfer artichokes to a dish and reserve cooking liquid. When artichokes are cool enough to handle, halve lengthwise and discard inner choke.
Heat 2 tablespoons Tassos® Extra Virgin Olive Oil in a skillet over medium-high heat. Brown cut sides of artichokes in batches - approximately 2 minutes per batch. Transfer to a serving dish.
Combine reserved cooking liquid to skillet along with remaining tablespoon lemon juice and remaining 2 tablespoons oil. Boil for 3 minutes, stir in parsley and pour over artichokes. Serve warm or at room temperature atop salad or simply by themselves.
Orzo Stuffed Peppers
- 1 (28-ounce) can tomatoes
- 2 zucchini, grated
- 1/2 cup chopped fresh mint leaves
- 3/4 cup grated Pecorino Romano, plus more for sprinkling
- 1/4 cup Tassos® Extra Virgin Olive Oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 cups chicken broth
- 1 1/2 cups orzo (rice-shaped pasta)
- 6 sweet bell peppers (red or yellow)
Preheat the oven to 400°F.
Pour tomatoes into a large bowl and break apart using a pair of kitchen shears. Add and combine zucchini, mint, cheese, Tassos® Extra Virgin Olive Oil, garlic, salt, and pepper.
Bring the chicken broth to a boil. Add orzo and cook for approximately 5 minutes. The orzo should be partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the vegetables. Stir orzo into the vegetable to combine. Transfer chicken broth to a 3-quart baking dish.
Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to allow peppers to stand.
Place peppers in a baking dish with the warm chicken broth. Spoon orzo mixture into the peppers. Cover the dish with foil and bake for 40 - 45 minutes. Top peppers with additional cheese and bake until the cheese is golden, approximatley 10 minutes.
Wild Mushroom Risotto
- Tassos® Extra Virgin Olive Oil
- 2 cloves garlic, smashed
- 1 ½ lbs assorted fresh mushrooms - shiitake, oyster or cremini, cleaned and sliced
- Sea salt
- 1 cup dried porcini mushrooms - soak in 3 cups hot water
- 1 medium onions, ¼ inch dice
- 2 cups Arborio rice
- 2 cups white wine
- 7 cups hot chicken stock
- 2 tablespoons butter
- ½ cup grated Romano
- ½ cup chives, chopped
Coat a sauté pan liberally with Tassos® Extra Virgin Olive Oil apply medium-high heat and add garlic. When the garlic cloves have begun to brown remove and discard. Add the assorted mushrooms to the pan, season with salt. Sauté the mushrooms until they are soft. Turn off the heat and reserve.
Remove porcini mushrooms from hot water. Pour the top 2/3 of the mushroom water into another container and reserve for risotto. Discard the bottom third containing sand and dirt from the mushrooms. Puree the rehydrated mushrooms occasionally adding reserved mushroom water in order to make a mushroom paste.
Coat a large saucepot liberally with Tassos® Extra Virgin Olive Oil. Bring the pot to a medium-high heat and add onions. Cook onions, until they are very soft and aromatic but have not quite browned. Add rice and coat with the olive oil. Toast rice for 2 to 3 minutes, stirring frequently. Add wine to cover the surface of the rice and stir frequently until it has been completely absorbed. Add reserved mushroom water and chicken stock until the liquid has covered the surface of the rice. Stir frequently until absorbed into the rice. Repeat this process 2 more times seasoning with salt when necessary.
When adding stock for the third time, add the reserved sautéed mushrooms and 2 tablespoons of the pureed porcini mushrooms. Once stock has absorbed into the rice, remove the pot from the heat. Add the butter and cheese and whip until well blended and desired consistency has been obtained. Serve warm, garnished with chives.
Chocolate Mousse with Olive Oil
Why is this recipe so good? Well, there’s a scientific answer for that question and whenever science is involved you know it’s going to be cool!
Cocao Butter found within chocolate, and in higher concentration in couverture chocolate, is a fatty substance that thoroughly coats the tongue and, while still delicious, prevents the cacao flavor from its full flavor potential. Tassos® PEZA Extra Virgin Olive Oil, however, contains a significant amount the incredibly healthy antioxidant polyphenol. These Polyphenols neutralize the neutralizes the effect that cacao butter has on the human tongue and allows for the cacao flavor to be more robust and ‘present’ within the mouth – meaning more of that delicious chocolate taste! Enjoy!
- 3/4 Cup Tassos® PEZA Extra Virgin Olive Oil
- 9.50 ounces couverture chocolate
- 7 eggs, separated
- 1 cup sugar
- 2 Tbsp. brandy
- Zest of 1 orange or lemon
- To avoid splitting and caking onto the pot, melt the chocolate in a bain marie. Once melted, remove from heat and, in a slow but steady stream, add Tassos® PEZA Extra Virgin Olive Oil stirring constantly with a wire whisk.
- Add the brandy.
- Beat egg yolks with half of the sugar (1/2 cup) until airy.
- Add beat eggs to the chocolate mixture with a plastic spoon.
- Beat egg whites with the remaining sugar in mixer at low speed until stiff peaks form.
- Fold egg whites into the chocolate mixture and add the orange or lemon zest.
- Divide mousse evenly among 6 bowls and put in refrigerator to chill.
Bacon & Egg Sandwich Dressed with Olive Oil and Balsamic
Yet another breakfast sandwich? Well, yes but this one is so quick and easy to make and features a minimal number of ingredients meaning that eating it will take more time than the preparation! In fact, why limit yourself to breakfast? Perfect for guests or family looking for a taste of gourmet in the morning, this sandwich is one that will continue to get multiple requests for months to come.
- 3-4 slices of bacon
- 2 slices of sharp Provolone cheese
- 1-2 ½ inch slices of Italian bread
- 2 tbsp of Tassos® Extra Virgin Olive Oil
- 2 teaspoons premium quality balsamic vinegar
- 4 Tassos® Sundried Tomato slices
- 3 leaves fresh Basil, sliced
- A large handful of Arugula
- 1 teaspoon butter
- 1 egg
- Salt and Pepper
Coat bread liberally with Tassos® Extra Virgin Olive Oil and toast until golden in a convection or conventional oven.
Cook the bacon until crisp, drain on paper towels.
Place slices of cheese on one side of toasted bread. Place in toaster oven or under broiler to melt.
Combine remaining Tassos® Extra Virgin Olive Oil, balsamic vinegar, salt and pepper to a bowl and mix thoroughly.
Drizzle dressing on the other slice of bread and top with bacon, Tassos® Sundried Tomato, fresh basil and Arugula.
If no top slice of bread is used, drizzle the dressing onto the sandwich before applying egg.
On non-stick skillet, melt butter over medium heat. Fry egg, turning over briefly when the bottom is set. Do not overcook – the egg yolk should remain runny.
Slide finished egg onto the top of the sandwich and serve warm.
- 3 tablespoons Tassos Extra Virgin Olive Oil
- 1 onion, diced
- 1/2 cup chopped green onions, greens and whites
- 3 cloves garlic, minced
- 2 pounds baby spinach, trimmed, chopped
- 1/2 lemon, juiced
- 2 eggs, lightly beaten
- 12 ounces feta cheese, crumbled
- 1 tablespoon coriander seeds, toasted and ground
- 1/2 pound unsalted butter, melted
- 1 pound phyllo pastry sheets
- 1/4 cup fresh oregano, finely chopped
- 1/4 cup fresh chives, finely chopped
- 1/2 cup grated Parmesan cheese
Heat Tassos Extra Virgin Olive Oil in a large skillet over medium heat. Sauté onions and garlic for 2 minutes or until soft. Add the spinach seasoned with salt and pepper, and continue to sauté until the spinach is soft, about 2 minutes. Remove from heat, add lemon juice, place in a colander, and squeeze out excess liquid. Set aside and cool. Filling must be cool and dry so as to prevent the phyllo from becoming soggy. In a medium bowl, mix eggs with feta cheese, and coriander. Season and fold in the cooled spinach mixture until well blended.
Preheat oven to 350° F. Brush 2 baking sheets with melted butter. Unroll phyllo dough and lay one sheet flat on a work surface. Take care to keep the phyllo covered with a damp, not wet, towel as you work to prevent drying out and becoming brittle. Brush the sheet with melted butter and sprinkle evenly with some oregano and chives. Repeat with 2 more sheets of phyllo dough, stacking on top of each other. With a pizza cutter, cut the sheets lengthwise into thirds to form 2-1/2-inch strips. Repeat with all the sheets of dough.
Place a heaping teaspoon of filling near 1 corner of the layered phyllo strip. Fold the end at an angle over the filling to form a triangle. Continue folding the triangle along the strip until you reach the end. Brush the top with butter and dust with Parmesan, place on prepared baking sheet, and cover while until preparation is completed. Repeat
Bake for 20 to 30 minutes until the triangles are crisp and golden.
Delicious Salad with Pear
- 4 handfuls salad greens, washed and dried
- 2 pears, washed, cored and sliced into tenths
- 1 cup dried and roasted Pistachios
- 2 oz thinly sliced Romano cheese
- 2 tbsp lemon juice
- 2 tbsp white wine vinegar
- 1/4 cup Tassos Extra Virgin Olive Oil
- salt and fresh ground black pepper to taste
Divide lettuce onto chilled plates and top with sliced pears. Place sliced Romano cheese evenly over the salads, and top with pistachios.
In a bowl whisk lemon juice, vinegar, and Tassos Extra Virgin Olive Oil. Season with salt and fresh ground black pepper to taste. Drizzle desired amount over salads and serve the remainder on the side.
Savory Sundried Tomato & Prosciutto Muffins
- 2 tablespoons butter
- 1 1/2 cups finely chopped onion
- 1/2 cup minced prosciutto, (2 ounces)
- 5 Tassos® Sundried Tomatoes, minced
- 2 cups whole-wheat pastry flour
- 1 tablespoon minced fresh basil
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 cup nonfat buttermilk
- 2 large eggs
- 2 tablespoons Tassos® Extra Virgin Olive Oil
- Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
- In a large skillet over medium heat, melt butter. Add onion and cook, stirring approximately 5 minutes. Add prosciutto and cook for approximately 2 minutes. Remove from the heat.
- Whisk flour, basil, baking powder, baking soda, salt and pepper in a large bowl. Whisk eggs, buttermilk and oil in a medium bowl and blended.
- Add the onion mixture and buttermilk mixture into the dry ingredients until moistened. Divide the batter among the prepared muffin cups.
- Bake muffins until lightly browned. A toothpick inserted in the center should come out clean – approximately 18 to 20 minutes. Serve warm.
Tassos® Three Olive Hummas
- One 15-ounce can chickpeas - rinsed thoroughly
- 1/4 cup fresh squeezed lemon juice, approximately 1 large lemon
- 1/4 cup tahini
- 3/4 large garlic clove, minced
- 2 tablespoons Tassos® Extra Virgin Olive Oil
- 1/2 teaspoon sea salt
- 2 to 3 tablespoons water
- 3 Tassos® Pitted Kalamata Olives
In a food processor, Process combine tahini and lemon juice for approximately 1 minute. Using a rubber spatula, remove excess from the sides and base of bowl and process for an additional 30 seconds. Add half can of chickpeas to the food processor and process for approximately 1 minute. Remove excess from the sides and base of bowl and add remaining chickpeas, processing for an additional 1 to 2 minutes or until thick and smooth.
For a smoother consistency, slowly add 2 to 3 tablespoons of water while processing until desired consistency is reached.
Plate hummus into a bowl, liberally drizzling Tassos® Extra Virgin Olive Oil and top with 3 Tassos® Pitted Kalamata Olives.
Tassos® Linguine with Olive Oil and Garlic
- 1 lb linguine
- 6 tablespoons Tassos® Extra Virgin Olive Oil
- 1 cup chopped fresh basil
- 5 garlic cloves, minced
- 1/2 teaspoon crushed red pepper
- 1/2 cup dry white wine
- 1 1/2 cups grated Romano cheese
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta and reserve 1 cup pasta cooking liquid. Return pasta to the pot.
Heat Tassos® Extra Virgin Olive Oil in heavy large skillet over medium heat. Add 1/2 cup basil, garlic, and crushed red pepper. Cook for approximately 1 minute while stirring. Add wine and boil until reduced, approximately 3 minutes. Add mixture from skillet, remaining basil, and 3/4 cup cheese to pasta. Cook over medium heat until sauce coats the pasta, adding reserved pasta liquid as needed. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining cheese.
Tassos® Chili Infused Extra Virgin Olive Oil
Why spend large sums of money on infused oils that are made from inferior quality products? Save your money and use your Gold Medal winning Tassos® Extra Virgin Olive Oil to make your own infused oils. This recipe is perfect as a dip for bread or for an extra bite in dishes and salad dressings.
- 1 cups Tassos® Extra Virgin Olive Oil
- 2 Tassos® Pitted Kalamata Olives
- 1 Dried Chili Peppers, stemmed and minced
- 1/2 tablespoon fresh rosemary
- 1/2 teaspoon coarse sea salt
In a medium bowl, mix together all ingredients (except the olives). Bottle in a sterilized and sealed container and allow it to sit for one to two days before serving.
Serve with two Tassos® Pitted Kalamata Olives and freshly baked bread, rosemary infused bread.
Tassos® Risotto with Sundried Tomatoes and Mushrooms
A perfect compliment to your chicken dish or simply as a main dish itself! This Risotto recipe pairs Tassos' Award Winning Olive Oil with Tassos® Mediterranean sun-kissed tomatoes in a dish that is elegant, simple and delicious and pairs exceptionally well with a dry white wine.
- 2 Cups Arborio rice
- 4-6 Cups chicken stock
- 2-3 Cups of chardonnay
- 3-4 tablespoons Tassos® Extra Virgin Olive Oil
- 1lb Baby portabella mushrooms thinly sliced
- ½ Cup Tassos® Sundried Tomatoes sliced into thin strips
- 1-2 shallots finely diced
- 3-4 cloves of garlic finely chopped
- 1-2 tsp salt and too taste
- Black pepper to taste
- ¼ Cup Reggiano cheese
- truffle oil and parsley for garnish
Heat the chicken broth in a medium saucepan and keep warm over low heat.
Heat 1 tablespoon of Tassos Extra Virgin Olive Oil in a large skillet over medium heat. Add the shallot and garlic, cook, stirring, until translucent, approximately 5 minutes. Add the mushrooms saute for 3 to 5 minutes until lightly browned, season with salt and pepper.
Add remaining 2 tablespoons of Tassos Extra Virgin Olive Oil and the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. With a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. Then repeat with the wine, once with wine has been absorbed add the strips of Tassos® sundried tomatoes and more salt if needed. The risotto should be slightly firm and creamy, not mushy.
Stir in Parmesan cheese, mixing until melted.
Top with a drizzle of truffle oil and chopped parsley.
Tassos® Spinach and Sundried Tomato Pasta
Combine the sensational flavors of tomatoes kissed by the Mediterranean sun and toasted almonds and you’ll have yourself a delicious and healthy dinner recipe that is easy to make and light on the pocket book.
- 12 coarsely chopped Tassos® Sundried tomatoes
- 8 ounce package uncooked penne pasta
- 2 tablespoons sliced Almonds
- 1 tablespoon Tassos® Extra Virgin Olive Oil
- ¼ teaspoon crushed red pepper flakes
- 1 clove minced garlic
- 1 bunch fresh spinach, rinsed and torn into bite-size pieces
- ¼ cup grated Romano cheese
- ¼ cup chicken broth
- Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, until al dente – approximately 10 minutes, and drain.
- Place the almonds in a skillet over medium heat. Cook and stir until lightly toasted.
- Heat the olive oil and red pepper over medium heat. Sauté garlic approximately one (1) minute, until tender. Mix in the spinach, and cook until wilted. Add broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
- In a large bowl, toss the cooked pasta with the spinach and tomato mixture. Top with Almonds and Romano cheese.
Tassos® Tomato, Basil and Bocconcini Mozzarella Salad
Simple, fresh, and delicious! This salad is the perfect, heart healthy ‘finger food’ that is easy to make and deliciously unassuming. An easy dinner starter or a quick and dish to make for your next party, this salad is sure to please even those with the pickiest of pallets.
• 3 fresh, cleaned Roma Tomatoes
• 4 large Bocconchini Mozzarella Balls
• 12-16 fresh Basil leaves
• 3 Tassos® Sundried Tomatoes, halved and sliced thinly lengthwise
• 3 tbl spoons Tassos® PEZA Extra Virgin Olive Oil
• Salt to taste
Slice Roma Tomatoes widthwise approximately ½ inch thick.
Place a one Basil leaf on each slice of tomato.
Slice Bocconchini to desired thickness and place on top of the leaf.
Drizzle liberally with Tassos® PEZA Extra Virgin Olive Oil and dress with a thin slice of Tassos® Sundried Tomatoes. Season with salt to taste and, that’s it… Enjoy!
Garlic Stuffed Olive Omelet with Dill and FennelWritten by Tassos .com
Breakfast, lunch, dinner… It doesn’t matter. Tassos Garlic Stuffed Olive Omelet with Dill and Fennel is good anytime of the day. Be warned, this omelet is huge and is intended to be shared with at least two people.
- 2 tablespoons Tassos® Extra Virgin Olive Oil
- 2 cups thinly sliced fresh fennel bulb
- 6 cherry tomatoes
- 2 Tassos® Sundried Tomatoes, sliced
- 2 Tassos® Florinas Sweet Red Peppers, chopped
- 1/4 cup chopped Tassos® Garlic Stuffed Olives
- 5 large eggs, beaten to blend
- 4 ounces crumbled goat cheese
- 1 1/2 tablespoons chopped fresh dill
Heat 1 tablespoon Tassos® Extra Virgin Olive Oil in 10-inch nonstick skillet over medium-high heat. Add fennel bulb; sauté until beginning to brown, approximately 5 minutes. Cover and cook until softened, approximately 4 minutes. Add cherry tomatoes, Tassos® Sundried Tomatoes and in Tassos® Garlic Stuffed Olives. Transfer to medium bowl.
Add remaining 1 tablespoon Tassos® Extra Virgin Olive Oil to same skillet. Heat over medium-high heat. Add beaten eggs and cook until eggs are just set. Tilt skillet and lift edges of omelet with spatula to let uncooked portion flow underneath, approximately 3 minutes. Sprinkle half of cheese over half of omelet, then top with fennel. Top with dill and remaining cheese. Fold uncovered half of omelet over cheese and slide onto plate.