Le Ferre Infused Olive Oils + Recipes!

IMG_20160531_114103297

“A good oil is the result of a long-soil coming labor. It is the labor of a whole year: only if well done, it produces an excellent oil. This is the only secret of Le Ferre extra virgin olive oil.” {from Le Ferre’s website} In its third generation of farmers, Le Ferre produces in the Castellaneta region of Italy.

We are currently featuring three of their infused olive oils in-store including: orange, garlic, and basil.

Here are a few simple and delicious recipes to create an entire meal using each of these special extra virgin olive oils!

To Start:
Caprese Salad

Serves: 8

  • Maletti 6-Year Aged Balsamic Vinegar(no need to make a reduction with this one!)
  • 3 whole ripe tomatoes, sliced thick
  • 12 ounces balled mozzarella cheese (check the store to see if we have any buffalo mozzarella in-stock for added flavor and nutrients!)
  • Fresh basil leaves
  • Le Ferre Extra Virgin Olive Oil infused with Basil, for drizzling
  • Piranske Salt Flowersand freshly ground Black Pepper

Arrange tomato and mozzarella slices on a platter with every-other-one being mozzarella on tomato. Place basil leaves in between each slice. Drizzle with Maletti Balsamic and Le Ferre infused Basil oil. Sprinkle salad with salt and pepper to-taste.

The Main:
Garlic and Rosemary Roasted Salmon

Serves: 4

  • 1 lb. Salmon filet, skin-on, patted dry
  • 1 T Le Ferre Extra Virgin Olive Oil infused with Garlic
  • 1/4 t Piranske Salt Flowers
  • 1/4 t freshly ground black pepper
  • 1 small branch fresh rosemary (about 1 t), or 1/4 t dried crushed rosemary

Place salmon on a large baking sheet or pan lined with aluminum foil. Sprinkle with salt, pepper, and rosemary (or place the branch on top). Place in a cold oven. Turn the oven on to 400 degrees F. Set a timer for 25 minutes… and voila! {modified from this recipe}

The Side:
Green Beans with Orange Oil

Serves: 4

  • 3/4 lb fresh green beans, trimmed and halved
  • 4 1/2 t Le Ferre Extra Virgin Olive Oil infused with Orange
  • 1 t grated orange zest
  • Piranske salt flowers, to taste

Place green beans in a steamer basket over 1 inch of boiling water and cover. Cook until the beans are tender but still firm, 2 – 4 minutes. Drain. Toss drained green beans with flavored olive oil and salt over medium heat until the beans are hot and coated with oil. Place onto a serving dish and sprinkle with orange zest to garnish. {modified from this recipe}

The Dessert:
Orange Olive Oil Cake

Serves 1 – 8, depending on whether or not you want to bake your cake and eat it too!

Cake:

  • 5 C white flour
  • 2 t baking powder
  • 1/4 t salt
  • 1/4 C fresh orange juice
  • 1 C sugar
  • 3/4 C plain yogurt
  • 3 eggs
  • 1/2 t pure vanilla extract
  • 1/2 C Le Ferre Extra Virgin Olive Oil infused with Orange

Glaze (optional):

  • 1/3 C powdered sugar
  • 2 to 3 t fresh orange juice
  1. Preheat the oven to 350 degrees Fahrenheit. Generously butter and flour an 8½ by 4¼-inch loaf pan. In a medium mixing bowl, whisk together the flour, baking powder and salt.
  2. Pour the sugar into another medium-sized mixing bowl.
  3. In a liquid measuring cup, measure out ¾ cup yogurt and squeeze in about ¼ cup citrus juice to yield 1 cup total liquid. Whisk the yogurt and juice, eggs and vanilla into the sugar mixture until well blended.
  4. Gently whisk the dry ingredients into the wet ingredients, just until incorporated. Switch to a spatula and fold in the oil, making sure it’s all incorporated. The batter will be shiny. Pour the batter into the prepared loaf pan and smooth the top.
  5. Bake the cake for 50 to 55 minutes, or until the top is golden and the sides start to pull away from the sides of the pan; a toothpick inserted into the center should come out clean.
  6. Let the cake cool in the pan for 10 minutes, then run a knife between the cake and the sides of the pan to loosen. Unmold the cake by placing a large plate upside down over the loaf pan and carefully turning them over. Carefully flip the cake back over and let it cool to room temperature.
  7. To make the glaze (optional): Measure the powdered sugar into a small bowl. Whisk in just enough orange juice to make a thick glaze that drizzles easily off your whisk when lifted. Drizzle the glaze back and forth over the cake. The glaze will need about 15 minutes to set, then it’s ready to slice and serve.

{modified from this recipe}

Buon Appetito! These recipes make the finest accompaniment for a sunny spring or summer day, paired with your choice of bubbles, and a drop or two of Bevivo Drinking Balsamic {lemon or cherry}. Stop by the store today to pick up all the necessary ingredients for a perfect dinner!

Cheers!