Saratoga Olive Oil Blog

Sunday Snack: Caprese Quinoa Salad

Posted Sunday Jun 01, 2014 in Sunday Snack by Jenna Brower | 0 Comments

Saratoga Olive Oil Co. Caprese Quinoa Salad

 

Looking for a recipe that's simple and perfect for summer? Try this recipe for Caprese Quinoa Salad.

We've adapted the classic Italian Caprese salad by combining it with the supergrain quinoa, sneaking in some nutritious proteins, antioxidants, and other health benefits into an already delicious dish. 

Saratoga Olive Oil Co. Caprese Quinoa Salad

The process is simple. Just combine cooled quinoa with diced mozzarella, grape tomatoes, and fresh basil then add our Traditional 18-Year Balsamic Vinegar and your favorite olive oil. In this particular recipe, we used our Milanese Gremolata - infused with lemon zest, garlic, parsley, and mint - giving the dish an added subtle hint of citrus and garlic flavors.

Perfect for a summer barbeque or as a light lunch, this refreshing summer salad will become one of your new favorites! 

Saratoga Olive Oil Co. Caprese Quinoa Salad

Saratoga Olive Oil Co. Caprese Quinoa Salad

 

Saratoga Olive Oil Co. Caprese Quinoa Salad 

Ingredients:

1 Cup quinoa, cooked & cooled

1 ball fresh mozzarella, diced

1 cup grape tomatoes, diced

1/4 cup fresh basil

1/4 Cup Saratoga Olive Oil Co. Traditional 18-Year Balsamic Vinegar

3 Tbsp. Saratoga Olive Oil Co. Milanese Gremolata 

Salt and pepper, to taste

 

Process:

1. Combine all ingredients in large mixing bowl. Season with salt and pepper to taste. 

2. Cover, refrigerate and serve cool. 

We took three of our favorite things - apples, bacon, and chèvre - drizzled them with our most popular infused balsamic vinegar, then rolled them up in flaky crescent rolls and baked them. 

The result?

An irrestisble snack sized treat oozing with the perfect balance of sweet and salty flavor.

This recipe uses our Fig Balsamicselected for its juicy, complex flavor that's the perfect complement to nearly any dish. It pairs particularly well with chèvre and apples and is our most popular infused balsamic vinegar. Fig is an excellent choice, but this recipe can be adapted to include any of your favorite infused dark balsamics. We also suggest Vermont Maple, Pomegranate, or Dark Chocolate. The rolled shape makes these a perfect hand-held party snack, great for entertaining. 

Bacon Chèvre Roll Ups with Saratoga Olive Oil Co. Fig Balsamic Vinegar

 

 

Bacon Chèvre Roll Ups with Saratoga Olive Oil Co. Fig Balsamic Vinegar

 

Bacon Chèvre Roll ups with Fig Balsamic 

Ingredients:

8 oz. package of crescent rolls (8 pieces)

8 strips bacon

4 oz. log of chèvre

1 cup red apples, diced

1 Tbsp. Saratoga Olive Oil Co. Fig Balsamic Vinegar

 

Process:

1. Bake bacon strips in oven at 400 degrees for approximately 12 minutes. (Avoid making bacon too crispy so it can still be rolled easily.) 

2. Lay out crescent roll dough on a greased baking sheet. 

3. Add bacon, chèvre, apples and top with Fig Balsamic.

4. Roll up dough in a pocket - keeping the ingredients stuffed inside.

5. Bake at 375 degrees for approximately 10 minutes or until golden brown. 

Bacon Chèvre Roll Ups with Saratoga Olive Oil Co. Fig Balsamic Vinegar

 

 

 

Bacon Chèvre Roll Ups with Saratoga Olive Oil Co. Fig Balsamic Vinegar

 

 

Bacon Chèvre Roll Ups with Saratoga Olive Oil Co. Fig Balsamic Vinegar

 

Sunday Snack: Peach Basil Summer Salsa

Posted Sunday May 11, 2014 in Sunday Snack by Jenna Brower | 0 Comments

 

Saratoga Olive Oil Co. Peach Balsamic Basil Olive Oil Summer Salsa

Fresh, vibrant, and flavorful!

This summer salsa recipe captures the essence of the summer season. Bursting with fresh flavor, this salsa is a blend of colorful, ripe fruits and vegetables that are staples of the summer season: peaches, pineapples, tomatoes, and corn.

Saratoga Olive Oil Co. Peach Balsamic Basil Olive Oil Summer Salsa

 

Saratoga Olive Oil Co. Peach Balsamic Basil Olive Oil Summer Salsa


A bit of fresh basil and a drizzle of our Basil Olive Oil add a refreshing green herb taste. The sweetness of the fruit and Peach Balsamic Vinegar is balanced by a zip of heat from a minced jalapeño pepper. Using these fresh ingredients creates a wonderful salsa that can't be matched by a jar of store bought salsa.

We suggest serving with chips or topping grilled chicken, meat, or fish. A perfect addition to a summer BBQ menu or accompaniment to your afternoon Happy Hour! 

Peach Basil Summer Salsa

 

Ingredients:

3/4 cup pineapple, diced

2 tomatoes, diced

2 peaches, diced

1 jalapeño, minced

1 small red onion

1 ear of sweet corn, cut off the cob

1/4 cup fresh basil, chopped

a pinch of Saratoga Olive Oil Co. Jalapeño Sea Salt

Saratoga Olive Oil Co. Arizona Pepper seasoning

1 tablespoon Saratoga Olive Oil Co. Basil Olive Oil

1 tabpesoon Saratoga Olive Oil Co. Peach White Balsamic Vinegar

 

 Process: 

1. Combine fruits and vegetables together in a large mixing bowl.

2. Season with salt and pepper. Drizzle with oil and vinegar. 

3. Serve with chips. 

 

Saratoga Olive Oil Co. Peach Balsamic Basil Olive Oil Summer Salsa

 

Saratoga Olive Oil Co. Peach Balsamic Basil Olive Oil Summer Salsa

Sunday Snack: Yogurt & Granola

Posted Sunday Apr 27, 2014 in Sunday Snack by Jenna Brower | 0 Comments

If yogurt and granola are staples of your breakfast routine, this quick recipe’s for you!

 

We jazzed up the standard yogurt and granola by adding slices of banana and drizzling it with Butternut Squash Seed Oil. 

 

Saratoga Olive Oil Co. Butternut Squash Seed Oil

 

Saratoga Olive Oil Co. Butternut Squash Seed Oil


 

Made in small batches, this oil’s rich nutty flavor emerges from roasting and expeller pressing the seeds from butternut squash. The nutty taste complements the banana slices and works well with the granola, especially if your choice of granola contains nuts. 

 

Topping your breakfast with Butternut Squash Seed Oil will start your morning off a good note. Delicious and packed with nutrients, this oil is high in omega 6 fatty acids as well as Vitamin E and contains no cholesterol or trans fats. 

 

Saratoga Olive Oil Co. Butternut Squash Seed Oil


Ingredients:

Yogurt

Granola

Banana, sliced

Butternut Squash Seed Oil

 

Process:

1. Combine yogurt, granola, and banana. 

2. Top with drizzle ofButternut Squash Seed Oil. 


Saratoga Olive Oil Co. Butternut Squash Seed Oil


Saratoga Olive Oil Co. Butternut Squash Seed Oil

 

Sunday Snack: Gorgonzola-Chèvre Scalloped Potatoes

Posted Sunday Apr 06, 2014 in Sunday Snack by Jenna Brower | 0 Comments

There are plenty of ways to make potatoes, but we’re confident scalloped potatoes is one of the best. And this recipe using two of our favorite types of cheeses - Gorgonzola andChèvre - and our French Garden Blend Sea Salt is sure to please!

 

Of all our different sea salts, French Garden Blend Sea Salt seemed like the ideal choice for this recipe. A blend of garlic, bell peppers, and onion makes this salt is one of our most popular and its herby flavor enhances any dish its added to, especially potatoes. Also consider using this salt as a rub for steak or chicken. 


Saratoga Olive Oil Co. Scalloped Potatoes - French Garden Blend Sea Salt

Saratoga Olive Oil Co. Scalloped Potatoes - French Garden Blend Sea Salt


The sauce, made from equal parts whole milk and heavy cream, give the potatoes a creamy texture. Chèvre, a more mild, creamy cheese, and Gorgonzola, a semi-soft, robust cheese, balance one another out - creating a harmonious blend for a cheese lover!

 

Saratoga Olive Oil Co. Scalloped Potatoes - French Garden Blend Sea Salt

 

Saratoga Olive Oil Co. Scalloped Potatoes - French Garden Blend Sea Salt


While this recipe requires some patience - the potatoes take approximately an hour and a half to bake - it’s certainly well worth the wait. The time allows the potatoes to become tender and absorb the cheesy cream sauce. Turn on the broiler in the last few minutes of baking to give the potatoes a crispy finish. Despite the lengthier cook time, the rest of the preparation is relatively quick and simple. These scalloped potatoes can serve as the side to a number of dishes, whether you’re grilling up a juicy steak or roasting a chicken. 


Saratoga Olive Oil Co. Scalloped Potatoes - French Garden Blend Sea Salt


 Gorgonzola-Chèvre Scalloped Potatoes

Ingredients:

3 lb russet potatoes

2 teaspoons Saratoga Olive Oil Co. French Garden Blend Sea Salt

4 oz chèvre

4 oz crumbled gorgonzola

1 cup whole milk

1 cup heavy cream

 

 

Process:

1. Slice peeled potatoes into 1/8-inch thick slices. Place in bowl of cold water.

2. Combine milk, heavy cream, cheese and 1 teaspoon French Garden Blend Sea Salt in bowl and mix thoroughly.

3. Drain and dry potatoes. In a large, buttered bowl (3 or 4 quart, or casserole dish) layer potatoes, pouring cheese mixture over each layer. Sprinkle each layer with remaining French Garden Blend Sea Salt. 

4. Cover with foil and bake at 350°F for 45 minutes. Remove foil and bake for an additional 45 minutes. 

5. For crispier potatoes, broil for 2-3 minutes. 


Saratoga Olive Oil Co. Scalloped Potatoes - French Garden Blend Sea Salt

 

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