Fresh Harvest Olive Oil Mayonnaise

Mayo

by Karen Gros

The trick to homemade mayonnaise is having all ingredients at room temperature. Dijon mustard is a “fool proof” secret, as it acts as a terrific stabilizer, as both the white wine vinegar in the mustard and the mustard grains themselves are stabilizing agents when homogenizing fats.  Fresh Harvest extra virgin olive oil produces a flavorful, rich mayonnaise; but the mildest olive oil is recommended or the flavor can be too overpowering.  A mayonnaise made with olive oil is technically known as Aïoli.

Makes 1½ cup mayonnaise

  •  1 large egg yolk
  •  1 T. Dijon mustard
  • Kosher or fine-grained sea salt
  • Freshly ground pepper
  • 1 cup Fresh Harvest mild EVOO, such as Hojiblanco
  • Juice of ½ lemon, freshly squeezed

  • Set all ingredients at room temperature for at least 30 minutes in advance.

  • Set all ingredients at room temperature for at least 30 minutes in advance.
  • Place the egg yolk, mustard, salt & pepper in a small, deep mixing bowl.  Beat on high with an electric mixer.  Let rest 3 minutes to allow egg yolks to “cook” upon contact with the mustard.
  • To finish mayonnaise, beat on high continuously with electric mixer, while adding the oil in a thin stream, until the mixture starts to thicken (about ½ the oil); do not stop the mixer at this point, or the mayonnaise may not come together.  You may now add the oil in a somewhat heavier, though consistent, stream.  (If you accidentally add to much oil, it may separate, just keep beating and it will come back together.)  Once mayonnaise comes together, stop beating.  Add the lemon juice and stir or mix on low.

 

Slow Roasted Beet Salad with Balsamic Vinaigrette

beets_orange

 

This is an intensely flavored ~ earthy, sweet, and tangy ~ salad which is extremely nutrious and satisfying.  An excellent opener to a winter meal, or as a side dish to lunch.  Slowly roasting the beets for a longer time conserves almost all of the nutritional goodness and concentrates sweetness.

Recipe by Karen Gros

Serves 8

  • 6 medium beets roughly equal in size, with tops, if possible
  • Bibb (or Butterhead) lettuce OR orange slices (optional, garnish)

Balsamic Vinaigrette

  • 2 T.  lemon or lime juice
  • 3 T. Fresh Harvest black cherry or tangerine balsamic vinegar
  • ½ t. sea salt
  • ¼ c. Fresh Harvest Chilean lime or blood orange extra virgin olive oil
  • Freshly ground pepper

Directions

  1. Preheat the oven to 250˚F.  Cut the stems to within 1-inch of the beet, reserving the leaves for another use.  Wash the beets well, using a scrub brush around the stem.  Wrap each beet individually in foil and place them on a baking sheet or roasting pan.
  2. Cook, undisturbed for 2½ hours or until a thin-bladed knife (or skewer) pierces beet with little resistance.  Meanwhile, prepare the vinaigrette by combining the lemon juice, balsamic vinegar, and salt together in a small bowl; whisk until the salt has dissolved.  Slowly whisk in the oil, blending until well emulsified. (vinaigrette will separate; simply whisk again before tossing with the beets.)
  3. Remove beets from oven once they are tender when pierced with a skewer.  Open the foil, and allow to cool just enough to handle, not more than 10 minutes.  Remove the stem with a knife, and peel the skins off (this cooking method enables the skins to slip off easily).
  4. Slice beets into ¼ -inch rounds, and gently and toss with three-quarters of the vinaigrette.  Serve atop a bed of Butterhead lettuce, arugula, or orange slices.  Drizzle remaining vinaigrette on top of beets just prior to serving.

Fresh Arugula Pasta with Creamy Garlic-Mushroom Sauce

Fresh Harvest Recipes

Fresh Arugula Pasta Dough

  • 1/2 cup fresh baby arugula
  • 1 tablespoon lemon juice
  • 1-1/2 cup fine semolina flour
  • 3/4 cup all-purpose flour
  • 2 large eggs
  • 3/4 teaspoon salt
  • 1 tablespoon garlic olive oil

Combine the arugula and tablespoon of lemon juice in a blender or food processor and process until it forms a fine green paste.

Place all the dry ingredients in to the bowl of a food processor and pulse to combine.  Mix 1/4 cup of the arugula paste with the eggs and olive oil.  Add the wet ingredients to the dry ingredients and pulse until the mixture begins to form a ball. Add a little water if dough is dry.  Remove dough from the bowl, knead until smooth, form into a ball and let rest, covered for at least 1 hour.

This dough can be rolled out by hand or to setting 6 on a pasta machine, and then cut in to any shape pasta.

Bring a large pot of heavily salted water to a boil.

Creamy Garlic Mushroom Sauce

  • 1 cup thinly sliced fresh shiitake and or baby portabella mushrooms
  • 1 medium shallot, minced
  • 2 cloves garlic, minced
  • 2 tablespoons garlic olive oil 
  • 1/2 cup white wine
  • 1 cup heavy cream
  • 1/2 cup Tellagio and or Fontina Cheese
  • Salt & pepper to taste

Heat the garlic oil in a large saute pan set over medium heat. Add minced shallots, and thinly sliced mushrooms and saute until just barely golden. Add the garlic and saute for an additional minute. Pour in the white wine and reduce by half. Add the heavy cream and stir to combine. Simmer the sauce for another minute before adding the cheese. Stir until the cheese is completely combined, then taste and season with salt and pepper to taste.

Boil the fresh pasta for 2 minutes, drain well, and then add to the sauce in the saute pan.  Simmer for a minute and then serve with additional cheese over the top, if desired.

 

Spicy Papas Bravas with Roasted Red Pepper Aioli

Spciy Papas Bravas with Roasted Red Pepper Aioli

 

Potatoes

  • 5-6 medium russet potatoes peeled and cut in 1/2-inch pieces
  • Fresh Harvest Cayenne Pepper Infused Olive Oil (for Frying)
  • Sea salt and fresh ground Black Pepper to taste

Directions
Cover the potatoes with water and bring to a boil in a medium pot over medium-high  heat.  Boil for 4 minutes until just barely tender, and then drain in a colander.

Heat a heavy frying pan over high heat (cast iron is excellent)  Once very hot, add enough olive oil to come 1/3″ up the sides of the pan and heat the oil to 350 F.

Add the thoroughly drained potatoes to the pan and fry for approximately 15 minutes until golden brown, flipping half  way through to brown both sides.  Drain and salt/pepper  immediately.  Serve with or slathered in aioli.

Roasted Red Pepper Aioli

  •  1 1/2 cups Fresh Harvest Premium Extra Virgin Olive Oil – mild to medium intensity.
  • 1 small roasted red pepper, peeled, seeded, and diced
  • 2 large egg yolks at room temperature**
  • 2 garlic cloves, smashed
  • 2 teaspoons sea salt
  • 1 teaspoon smoked sweet paprika
  • 1 tablespoon fresh lemon juice

Directions

In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic, lemon juice, and pepper.  Process until homogeneous.
VERY SLOWLY, drop by drop, while the machine is running,  drizzle in the olive oil.  Extreme patience must be taken with this slow process initially, as too much olive oil poured in at once will cause the sauce to break.  After half of the oil has been successfully emulsified, the rest of the oil can be added in slightly faster – but use caution here as too much at once will spell disaster!

Once the olive oil is completely poured in and emulsified, remove the aioli to a sealed container and refrigerate.  This condiment is fabulous on coleslaw, sandwiches, egg salad sandwiches, shoes… basically anything.

**This recipe contains raw egg yolks.  If you have a compromised immune system, you can use pasteurized eggs for this recipe.

Makes approximately 2 cups

Vinegar 101

What is “Mother”?

“Mother” of vinegar will naturally occur in vinegar products as the result of the vinegar bacteria itself. Mother is actually cellulose (a natural carbohydrate which is the fiber in foods like celery and lettuce) produced by the harmless vinegar bacteria. Today, most manufacturers pasteurize their product before bottling to prevent these bacteria from forming “mother” while sitting on the retail shelf.

After opening, you may notice “mother” beginning to form. Vinegar containing “mother” is not harmful or spoiled. Just remove the substance by filtering and continue to enjoy the product.

How Long Does Vinegar Last?

The Vinegar Institute conducted studies to find out and confirmed that vinegar’s shelf life is almost indefinite. Because of its acid nature, vinegar is self-preserving and does not need refrigeration. White distilled vinegar will remain virtually unchanged over an extended period of time. And, while some changes can be observed in other types of vinegars, such as color changes or the development of a haze or sediment, this is only an aesthetic change. The product can still be used and enjoyed with confidence.

CLICK HERE FOR: VINEGAR HEALTH STUDIES

CLICK HERE FOR GENERAL INFORMATION FROM: THE VINEGAR INSTITUTE

 
More Balsamic Vinegar Health Information

Check Out Our Two New Fused Varietal Pepper Olive Oils That Just Arrived From Our Mill in Tunisia!

BAKLOUTI GREEN CHILI 
Fused Olive Oil 
100981
FROM THE BARBARY COAST OF NORTH AFRICA, AND MADE IN OUR OWN MILL, THE TUNISIAN BAKLOUTI PEPPER IS RARE AND UNIQUE TO THIS REGION.  THIS IS THE ONLY EXAMPLE OF THIS FRUITY & MILDLY SPICY GREEN CHILI OLIVE OIL IN THE WORLD. Baklouti chili olive oil is made by combining one pound of organic extra virgin olive oil with 1.6 pounds of fresh whole green Baklouti chilies. The two, and only two, ingredients are then crushed, mixed, in the malaxer fusing the fresh green pepper with the organic olive oil. Baklouti adds a new and surprising dimension to salsas’ of all stripes. This is a unique artisan product that has hundreds of applications.
 
  

RED CAYENNE CHILI OIL
Fused Olive Oil 

100982

MADE EXCLUSIVELY BY VERONICA FOODS AT OUR ORGANIC MILL IN TUNISIA BY CRUSHING 12 POUNDS OF FRESH, WHOLE, RIPE CAYENNE CHILIES FOR EACH GALLON (7.6 POUNDS) OF 100% ORGANIC EXTRA VIRGIN OLIVE OIL. 

The oil and fresh chilies are fused for two hours before decanting and filtering. EXTREMEMLY HOT!!! A little dab will do ya!