A crafty and unique way to use fresh fruit and Fresh Harvest olive oil. Did you know olive oil burns clean in lamps, etc?
Step 1. Decide which citrus you’d like to turn in to a candle. Half a standard size lime filled with olive oil will burn for about 1 hour, while half a lemon will burn for about 2 – 2 1/2 hours, and orange filled with olive oil will burn for about 3-3 1/2 hours, and a grapefruit for 4-5 hours.
Step 2. Cut your favorite citrus in half reserving the half that is connected to the long, white string-like pith that runs through the center of citrus fruits. It is very important that this remain intact and connected to the citrus, as this is your candle “wick”.
Step 3. You can be meticulous and remove all the flesh of the citrus down to the white pith, or you can be lazy like me and simply get most of it out. It will not affect the performance of your citrus candle.
Step 4. Choose the type of Fresh Harvest Olive Oil you’d like to fill it with. Any single cultivar extra virgin olive oil, fused olive oil or infused olive oil will burn in the candle, however I suggest staying away from burning the chili olive oils such as Baklouti, Cayenne, or Harissa. Fill the citrus about 3/4 full, but make sure the wick is not fully submerged in the oil and at least 1/4″ is available to light.
Step 5. Gently coat the citrus pith or the “wick” with olive oil. Using a stick lighter begin the process of lighting the wick. This will take a minute or two as it is necessary to dry out the wick and char it to some degree. Once it’s lit, it will stay so until all the oil is gone.
These are a huge hit at any gathering! Crispy-crunchy on the outside, with a spicy Baklouti olive oil potato on the inside, encasing a gooey cheese center. The Baklouti is an African green chili and has a spicy, fresh and delicious flavor.
- 3 pounds russet potatoes, peeled and cut in to 2″ chunks
- 2 tablespoons Fresh Harvest Baklouti Chili olive oil
- 1 tablespoon Fresh Harvest Garlic Infused olive oil
- 1/3 cup grated Parmesan cheese
- 1/2 pound mozzarella cheese cut in to 1/2″ cubes (chilled)
- 3 large eggs
- 1 tablespoon finely minced flat leaf parsley
- 2 teaspoons sea salt
- fresh ground pepper to taste
- 1 1/2 cups fine bread crumbs
For frying: use a Fresh Harvest UP Extra Virgin olive oil.
Place the potatoes in a large pot with enough salted water to cover. Bring to a boil and cook for approximately 20 minutes or more until the potatoes are tender. Allow the potatoes to cool completely. Mash the cooled potatoes, season with salt and pepper, and add the garlic infused olive oil, Baklouti Chili olive oil, parmesan cheese, parsley, and one beaten egg. egg. Mix thoroughly and set aside.
Beat the remaining two eggs in a separate bowl, and add the bread crumbs to another bowl.
Line a baking sheet with parchment paper.
Form the potato mixture in 2″ oblong shapes. Push a piece of the chilled mozzarella cheese in to the center of each oblong, and form the potato around in so that it is completely encased. Coat each croquette in egg, and then roll in bread crumbs to thoroughly coat. Set aside on the baking sheet. Chill in fridge for 20-30 minutes.
Heat 2″ of Fresh Harvest UP extra virgin olive oil in a heavy frying pan over medium high heat.
When a deep fry thermometer reaches 375, fry the croquettes in batches until deep golden brown on all sides, about 2 minutes per side.
Real men definitely eat this quiche! Filled with cheese and asparagus, this dish is pretty easy and keeps well. Quiche is a savoury, open pastry crust with a filling of savoury custard with one or more of cheese, meat, seafood or vegetables.
- 2 tablespoons Fresh Harvest Butter Olive Oil
- 1 small bunch green onions, washed and sliced thinly
- Coarse salt and ground pepper (to taste) – optional
- 1 bunch (1 pound) asparagus, tough bottom ends removed (we usually cut about 2″ off the bottom), thinly sliced on the diagonal in 1/3” thickness
- 4 large eggs (farm fresh)
- 1 1/4 cups half-and-half
- Ground nutmeg (just a pinch)
- Your Favorite Pie Crust, fitted into a 9-inch pie plate
- 1 cup shredded Gruyere cheese (4 ounces)
Preheat oven to 350 degrees, with rack in lowest position.
In a large skillet, add Fresh Harvest Butter Olive Oil, green onions and asparagus; season with salt and pepper as desired. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.
In a large bowl, whisk together eggs, half-and-half, ½ teaspoon salt, ½ teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet.
Sprinkle pie crust with cheese; top with asparagus mixture. Then pour egg mixture on top.
Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through.
Let stand 15 minutes before serving.
by Rachel Bradley
Ingredients for the Brine (for each 1-quart jar)
- 10 cloves garlic, peeled
- 2 cups Fresh Harvest Oregano Balsamic
- 6 teaspoons kosher salt
- 1 teaspoon celery seed
- 1 teaspoon coriander seed
- 1 teaspoon mustard seed
- 1/2 teaspoon black peppercorns
- 1 Bay leaf, torn
For the Vegetables (for each 1-quart jar)
- 6 young spring carrots, peeled and cut in half lengthwise
- 1 cup cauliflower
- 2 thickly sliced shallots
- 6-8 whole dried red chilies (depending on how hot you like it)
In a medium saucepan bring 4 cups water to a boil reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat, and bring to a boil, stirring until the salt dissolves. Remove from the heat.
In clean 1-quart jars with screw top lids, divide the seeds and peppercorns between the jars. Place 5 cloves in each jar and then pack the jars full of carrots, cauliflower and chilies. Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they’ll keep for about 2 months under refrigeration.
By Troy Johnson
- 3+ Tbsp. Fresh Harvest Butter Olive Oil
- 1/3 cup of high quality popcorn kernels
- A 3-quart covered saucepan
- Salt to taste
Heat the 3 Tbsp. Butter Olive oil in a 3-quart saucepan on medium-high heat. Put 3 or 4 popcorn kernels into the oil and cover the pan. When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (Count out loud – it’s fun to do with the kids.) Waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts again, gently shake the pan by moving it back and forth over the burner.
Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper).
Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
With this technique, nearly all of the kernels pop, and nothing burns. Drizzle a bit more Butter Olive Oil on the popcorn and toss with some salt (optional). Serve immediately.
Option: you can air-pop the corn as well and drizzle with the Fresh Harvest Butter Olive Oil & salt. (We do it like this: drizzle, toss, drizzle, toss, salt, toss, and serve.)
By Rachel Bradley
This is a great twist for Chicken and Waffles. Baklouti Olive Oil is made with fresh African Baklouti chili peppers crushed with fresh olives at our family’s plantation in Tunisia. This spicy twist is even excellent with butter and maple syrup. Just top with southern fried chicken and you’ve got an amazing meal. To change up the recipe, just use a different Fresh Harvest Olive Oil, such as Wild Mushroom and Sage, Tuscan Herb, Garlic or Herbs de Provence.
- 2 pounds baking potatoes (preferably organic) washed and scrubbed clean
- 1 large onion, grated
- 2 teaspoons baking powder
- 1 1/2 teaspoons table or fine sea salt
- Freshly ground black pepper
- 2 tablespoons Fresh Harvest Baklouti Olive Oil – or any Fresh Harvest olive oil of your choice
- 1/2 cup plus 2 tablespoons all-purpose flour
- 4 large eggs
- Baklouti Olive Oil for greasing the waffle iron
Heat oven to 350.
Lightly oil a large baking sheet and set aside.
Coarsely grate the potatoes by hand or on the disc of a food processor, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in eggs, Baklouti, salt, pepper, baking powder, and flour.Heat your waffle iron to high heat.
Once hot, coat with Baklouti. Heap some latke mixture on top and spread it into an even layer. Cook until deep golden brown and then transfer to a baking sheet and place in the over to keep warm.
Makes around 8 latke waffles.
Serve as a main dish, a side or top with chicken for a wonderful twist on classic Chicken and Waffles!
By Rachel Bradley
Tis the end of the summer growing season. However, peppers, cucumbers, okra and other vegetables which make fantastic pickles are at their peak. Please find my recipe for Spicy Sweet Italian Pickled Peppers below.
- 2 cups Fresh Harvest Oregano White Balsamic
- 1 cup water
- 4 whole cloves garlic
- 2 tablespoons kosher or pickling salt
- 2 cups sweet Italian peppers, sliced
- 1 ripe, red jalapeno, seeded and sliced
In a medium sauce pan, combine the water, vinegar, and salt. Bring to a boil over medium heat. Place the garlic and sliced peppers in a large mouth canning jar or two smaller jars. Pour in the hot boiled pickling liquid in to each jar, completely covering the peppers but leaving a head space of 1/2″ from the top of the jar. Allow to cool to room temperature and then refrigerate for 10 days before eating. Keep refrigerated and use within 1 month. These peppers can be enjoyed as is or drained of pickling liquid and drizzled with a Fresh Harvest Extra Virgin Olive Oil.