Below are some featured recipes from our store, but the best way to see what's cooking at Grapevine Olive Oil is to visit our Facebook page where we post new recipes weekly!
We cannot stress enough to use olive oil in place of where you are using other cooking oils (such as vegetable oil, canola oil, etc) and also using olive oil when possible as a butter substitute (Example: use a small spoonful of olive oil on top of steamed veggies instead of a pat of butter; use olive oil instead of butter on cooked pasta or rice; use olive oil instead of butter on bread. Hopefully you are seeing a pattern here!)
Visit us on Facebook (or click on Icon below):
2 cups whole blanched almonds (about 12 ounces)
1 1/2 tablespoons extra-virgin olive oil (For fun try a flavored olive
oil from Grapevine Olive Oil Co. such as Rosemary, Basil, Oregano, (your favorite flavor!)
1 teaspoon coarse sea salt
Preheat oven to 350 degrees. Spread the almonds in a single layer on a rimmed baking sheet, and toast in oven until golden, about 15 minutes.
Let the nuts cool completely, then transfer to a small bowl.
Add oil and salt, and toss until almonds are well coated.
Store almond mixture in an airtight container at room temperature until ready to serve, up
to two days.
1 whole chicken (approx. 4 pounds)
1/2 cup fresh lemon juice, plus 3 whole lemons including 1 sliced for garnish
1 tablespoon kosher or coarse sea salt
1/2 teaspoon freshly ground pepper
Fresh herbs for garnish (4 rosemary sprigs, 4 sage sprigs, 8 thyme sprigs, and 1 bunch flat-leaf parsley)
5 TBSP Grapevine Olive Oil CO. olive oil (We recommend: Garlic,
Rosemary, Thyme or Lemon Flavor
Position an oven rack in the upper third of the oven and preheat
the oven to 400°F.
Remove the giblets from the chicken, wash the
chicken inside and out with cold water, then let the chicken drain,
cavity down, in a colander for 2 minutes.
2) Pat the chicken dry with paper towels. Coat chicken with Garlic or
Lemon Flavored Olive Oil. Place the chicken breast-side down in a
medium roasting pan fitted with a rack and pour the lemon juice all
over the chicken, both inside and out. Season the chicken all over
with salt and pepper inside and out.
3) Prick 2 whole lemons three times in three different places on each
with a fork and place them deep inside the cavity. Chicken cavity size
may vary, so if one lemon is partly sticking out, that’s fine. (Tip:
If the lemons are stiff, roll them on the countertop with your palm
before pricking to get the juices flowing
4) Put the chicken in the oven, lower the oven temperature to 350
degrees F, and roast, uncovered for 15 minutes.
5) Remove the roasting pan from the oven. Using tongs or two wooden spoons, turn the chicken breast-side up. Insert a meat thermometer in the thigh, and return the chicken to the oven and roast for about 1 hour to 1 hour and 15 minutes or until the meat thermometer reads 180 degrees F and the juices run clear when the thigh is pricked with a fork. Continue roasting if necessary. Keep in mind that cooking times in different ovens vary; roasting a chicken at 350°F takes approximately 18-20 minutes per pound, plus an additional 15 minutes for a stuffed chicken that is 4 pounds
6) Let the chicken rest for 10 minutes before carving. Use pan juices as topping on chicken.
1 – 1.5 pounds steak (ribeye, sirloin, T-bone, etc.)
1/4 cup balsamic vinegar from Grapevine Olive Oil Co. (We recommend or
Traditional or 25 year balsamic)
1/4 cup Worcestershire sauce
1/4 cup low-sodium soy sauce
1 TBSP honey
1 shallot, thinly sliced
1 TBSP Dijon mustard
2 cloves garlic, minced
fresh ground pepper to taste
1/3 cup balsamic vinegar from Grapevine Olive Oil Co. (We recommend any flavor that is your personal favorite on your green salad)
2/3 cup extra virgin olive oil from Grapevine Olive Oil CO. (We
recommend our Enzo Arbosana or Italian Biancolillia)
Salt and Pepper to taste
tomatoes (cherry, sunbursts, heirloom)
blue cheese crumbles
Whisk marinade ingredients together in a small bowl. Pour over steak and marinate for at least 30 minutes and up to 4 hours. The thicker your steak is the longer you will need to marinate it.
Combine all ingredients in a glass jar. Secure lid and shake
vigorously for several minutes.
Heat grill to high heat. Lightly brush grill grates with oil.
Remove steak from marinade and discard marinade
Grill for 3-5 minutes on each side or until desired doneness is
reached. Let rest for 15 minutes.Assemble salad ingredients.
Cut steak into bite-sized pieces and add to salad.
Dress with vinaigrette and serve immediately.
Truffled Mushroom Pizza
1 teaspoon sugar
1 package quick-rise yeast (about 2 1/4 teaspoons)
1/2 cup warm water (100° to 110°)
1 1/2 cups all-purpose flour, divided
1/2 teaspoon salt, divided
2 teaspoons cornmeal
2 teaspoons olive oil from Grapevine Olive Oil Co. (We recommend
Organic Taggiasca or Garlic Flavored)
2 cups thinly sliced shiitake mushroom caps
2 cups sliced cremini mushrooms
1 1/2 cups (1/4-inch-thick) slices portobello mushrooms
2/3 C. shredded fontina cheese
2 teaspoons chopped fresh thyme
1/2 teaspoon truffle oil
1 ounce grated fresh Parmesan cheese (about 1/4 cup)
1/4 teaspoon sea salt or flake salt
Dissolve the sugar and yeast in warm water in a large bowl; let stand
5 minutes. Lightly spoon flour into dry measuring cups; level with a
knife. Add 1 1/4 cups flour and 1/4 teaspoon salt to yeast mixture,
and stir until a soft dough forms. Turn dough out onto a lightly
floured surface. Knead until smooth and elastic (about 10 minutes);
add enough of remaining flour, 1 tablespoon at a time, to prevent
dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat
top. Cover and let rise in a warm place (85°), free from drafts, 30
minutes or until doubled in size. (Gently press two fingers into
dough. If indentation remains, dough has risen enough.) Punch dough
down; cover and let stand 5 minutes. Line a baking sheet with
parchment paper; sprinkle with cornmeal. Roll dough into a 12-inch
circle on a floured surface. Place dough on prepared baking sheet.
Crimp edges of dough with fingers to form a rim; let rise 10 minutes.
Preheat oven to 475°.
While dough rises, heat 2 teaspoons olive oil in a large nonstick
skillet over medium hea (Organic Taggiasca, or Garlic olive oil)
Add 1/4 teaspoon salt and mushrooms, and cook 7 minutes or until
mushrooms soften and moisture almost evaporates, stirring frequently.
Sprinkle 1/4 cup fontina evenly over dough, and arrange the mushroom
mixture evenly over fontina. Sprinkle with thyme; drizzle evenly with
truffle oil. Sprinkle remaining fontina and Parmesan cheese evenly
over top. Bake at 475° for 15 minutes or until crust is lightly
browned. Remove to cutting board, and sprinkle with sea salt. Cut into
8 slices. Serve immediately
Yogurt and olive oil join forces to give this loaf its super-moist
texture; fresh Meyer lemons give it that unbeatable tart-sweet flavor.
Yield: 1 large loaf
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutesIngredients:Cake
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon kosher salt
2 cups plain low-fat yogurt
1 1/3 cups granulated sugar, divided
1 tablespoon grated Meyer lemon zest (from 2-3 Meyer lemons)
1 teaspoon pure vanilla extract
1/2 cup olive oil (We recommend Grapevine Olive Oil Meyer Lemon or
Unflavored Organic olive oil)Syrup
1/2 cup freshly squeezed Meyer lemon juice (from about 4-5 Meyer
lemons, but it can really depend on how juicy they are)
1/3 cup granulated sugar
1 cup confectioners’ sugar
2 tablespoons freshly squeezed Meyer lemon juiceDirections:Preheat the oven to 350 degrees Fahrenheit. Oil a large loaf pan –
approximately 8 inches by 4 inches by 4 inches.
In a large bowl, whisk together the flour, baking powder, and salt. t
In a medium bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon
zest, and vanilla.
Make a well in the dry ingredients and pour in the wet ingredients.
Stir with a whisk until incorporated, and then fold in the oil. Stir
Pour into the baking pan and cook for 50 minutes or until golden brown
and a cake tester or toothpick inserted into the middle comes out
Remove from oven and let cool for 10 minutes.
While the cake is cooling, make the syrup. Place the 1/2 cup Meyer
lemon juice and 1/3 cup sugar into a small saucepan over medium heat.
Heat, stirring occasionally, until sugar dissolves. Set aside.
Set a wire cooling rack over paper towels or into a baking sheet to
catch drips. Carefully loosen the sides of the cake and flip the pan
upside down over the wire rack to remove the loaf. Carefully flip the
loaf so that it is sitting right side up on the wire rack.
Now, while the cake is warm, spoon the syrup over the cake, allowing
it to soak in. Let cool for one hour.
Make the glaze. Place the confectioner’s sugar and lemon juice in a
small bowl and stir with a fork until combined. Spoon over the top of
the cake. Let sit for several minutes until mostly hardened.
Slice and serve. Cake keeps in an airtight container or zipper bag at
room temperature for 3 – 4 days. To freeze, wrap tightly with plastic
wrap and transfer to freezer. Allow to thaw for a couple of hours at
room temperature before serving.Heavily adapted from Ina Garten.
2 teaspoons Dijon mustard2 teaspoons freshly squeezed lime juice2 teaspoon finely minced shallot1 tablespoon finely minced cilantro3 tablespoons Chipotle infused Extra Virgin Olive Oil (from Grapevine Olive Oil Company)3 tablespoons Raspberry infused Balsamic Vinegar (from Grapevine Olive Oil Company)Salt and Pepper to season
Chipotle Croutons:2 cups Italian or country bread, cut into 1/2” cubes (See Note Below)*To make this Gluten Free you must use Gluten Free bread for the croutons (Udi’s is my favorite brand and I made the croutons with this sandwich bread for my Gluten Free version!2 tablespoons Chipotle Extra Virgin Olive Oil1 teaspoon Sea Salt
Raspberry Balsamic Glaze:
Salad:2 heads of Romaine Lettuce, roughly chopped½ red bell peppers, cut into ½” dice2 fresh ears of corn, simmered in boiling water for 5 mins and cooled, or grilled2 tablespoons diced Red Onion½ pint of fresh raspberries½ cup black beansSalt and pepper to season½ avocado, cut into thin slices3 tablespoons Queso Fresco, crumbledCroutons (see recipe)Raspberry Balsamic Glaze (see recipe)
*Note: Always check your labels for ingredients that may contain gluten if you are making this for a gluten free guest!
2 1/2 cups frozen kernel corn
5 tablespoons extra virgin olive oil ( Try our Citrus Habanero or Jalapeno Olive Oil!)
1 (15-oz.) can black beans or dark red kidney beans, rinsed and drained
1/3 cup finely chopped radishes
3 medium green onions, sliced
2 tablespoons red wine vinegar
1/2 teaspoon ground cumin
1/2 teaspoon dry thyme leaves
1/4 teaspoon garlic pepper seasoning
Heat grill to high direct heat.* Combine corn and 2 tablespoons olive oil in medium bowl; mix well to coat thoroughly. Spread corn in single layer on foil or in disposable foil pan. Place on grill. Grill in single layer 6 to 9 minutes or until corn is golden brown, stirring carefully (being careful not to rip foil) once or twice. Remove from heat.If desired, corn can be prepared in large nonstick skillet over medium-high heat. Heat skillet; add corn mixture to skillet. Cook 7 to 11 minutes or until golden brown, stirring occasionally.
1/2 cup honey
2 tablespoons lemon juice
2 tablespoons Cointreau or any similar orange liqueur
3 tablespoons extra virgin olive oil
2 to 3 mint leaves, chopped In a bowl, add the honey, lemon juice and Cointreau; use whisk to blend. Little by little, gradually whisk in the olive oil. Add mint and continue mixing. Reserve. Kebab
8 bamboo sticks (6 to 8 inches)
8 pineapple slices, cut in 1-inch squares
8 (1-inch) cantaloupe or honeydew wedges, cut in 1-inch pieces
8 large strawberries1 pint lemon fruit sorbet, optionalFor this recipe, find melons that are in season. Cantaloupe or honeydew work well with the flavors
3 boneless, skinless chicken breasts, cut into 1 1/2 to 2 inch pieces
12 fingerling potatoes
1/4 large red bell pepper, seeded and cut into 4 pieces
1/4 large orange bell pepper, seeded and cut into 4 pieces
4 (3/4-inch) slices yellow squash or zucchini
3 cloves garlic pressed or minced
1 teaspoon grated ginger root, optional
1/2 teaspoon salt
1/2 teaspoon coarse ground pepper
2 tablespoons extra virgin olive oil
1 tablespoon soy sauce
4 baby Portobello (crimini) mushroom caps, optional
1. Heat grill to medium direct heat. Meanwhile, in 1-quart microwave-safe casserole, combine potatoes and 2 tablespoons water. Cover and microwave at High power for 1 minute; drain well. Combine chicken, potatoes, pepper chunks, squash, garlic, ginger root, salt and pepper in large bowl; toss to coat evenly. Drizzle with olive oil and soy sauce; toss to coat. (If desired, refrigerate up to 4 hours, turning occasionally.) Add mushrooms; toss gently to coat with oil mixture.2. Thread ingredients on 4 (16-inch) metal or wooden* skewers. Place skewers on grill; grill covered 8 to 10 minutes or until chicken is thoroughly cooked, turning once. Brush with additional olive oil, if desired. Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes