Silver and
olive leaf make a great combination to help combat even the most dangerous infectious diseases.
Not exact matches
Supper over, the company
left the house and
made for a familiar spot, an enclosure on the slopes of the Mount of
Olives, across the valley from the east gate of the city.
No doubt, before Judas
left the meal, arrangements had been
made for the little group to convene after supper at its customary meeting place for prayer before crossing over the Mount of
Olives to Bethany to spend the night.
Drizzle the
olive oil onto the
leaves and mix well,
making sure that all the
leaves are totally covered.
Whether you
make your version of the muffuletta sandwich in the traditional style, loaded with meat — capicola, salami, pepperoni, prosciutto, and the like — or you prefer a meatless option like this recipe for Eggplant Muffuletta Sandwiches, the one thing you can't
leave out is the
olive salad.
This refreshing, superhealthy salad is one of chef Marcus Samuelsson's favorite ways to showcase kale; massaging the
leaves with vinegar, salt and
olive oil
makes them tender and sweet.
To
make the bruschetta, in a small bowl stir together the chopped tomatoes, garlic, onions, and basil
leaves with a teaspoon of
olive oil.
Homemade Cilantro Pesto,
made with fresh cilantro
leaves, blanched almonds, red onion, serrano chile and
olive oil.
This area in the region of Liguria is known for pesto — a sauce
made from basil
leaves, garlic, salt,
olive oil, pine nuts and pecorino cheese.
2 tablespoons
olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to
make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme
leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
If you are
making this ahead for lunch for work, you can
leave the lemon juice and
olive oil out, and pack it on the side, then just add it when you're ready to eat.
1 tbsp
olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme
leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to
make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
1 large eggplant, cut into 1» square pieces 2 tablespoons extra virgin
olive oil, divided Salt & pepper, to taste 4 oz dry wheat spaghetti 1 cup red onion, diced 2 garlic cloves, minced 1/2 lb hot Italian turkey or chicken sausage (
make sure to get the spicy kind), casings removed 1 1/2 cups marinara sauce 2 teaspoons crushed red pepper flakes 1 cup 2 % reduced fat shredded Mozzarella cheese 3/4 cup grated Parmesan cheese, divided 1/4 cup seasoned bread crumbs a few basil
leaves for garnish, sliced (optional)
If
making a vegan version with silken tofu - replace the mayo with 1/2 a package silken tofu (about 6 ounces),
leave out the water and add 2 tablespoons
olive oil.
These are the ingredients you'll need to
make this spinach artichoke dip recipe from scratch: fresh garlic,
olive oil, a one - pound package of fresh spinach
leaves, 1/2 teaspoon of red pepper flakes, salt and pepper to taste, marinated artichoke hearts, one 8 - ounce block of cream cheese, mozzarella cheese, sour cream, Parmesan cheese, and lemon juice.
I did use a couple variations based on the Confit Byaldi recipe you give the link to above: 1) cooked the onion and garlic, salt and pepper in
olive oil until soft in a pan, then 2) took half a red bell pepper, cooked according to the Byaldi recipe, chopped it and mixed into the mix above, 3) simmered the whole thing with some parsley, thyme
leaves and half a bay
leaf, removing the thyme and bay
leaf once it heated up; 4) used sliced tomatoes instead of red bell peppers interspersed with the other veggies, and
made the vinaigrette according to the Byaldi recipe to decorate the plates / dip the ratatouille in.
1 package La Tortilla Factory Hand
Made Style Flour Tortillas 2 tablespoons extra-virgin
olive oil, plus some for brushing, divided salt and pepper to taste 1 tablespoon fresh lemon juice, plus more to taste 1 (15 - ounce) can white beans (such as cannellini or Great Northern), rinsed, drained and coarsely chopped 1 medium tomato, diced 1/2 medium white onion, diced 1/2 cup coarsely chopped pitted mixed
olives 2 tablespoons coarsely chopped fresh flat -
leaf parsley 1 teaspoon thinly sliced lemon zest 1/8 teaspoon crushed red pepper flakes
These are the ingredients you'll need to
make incredible homemade meat sauce for lasagna: lean ground beef, Italian sausage,
olive oil, yellow onion, celery, green bell pepper, cloves of garlic, Italian parsley, crushed tomatoes, tomato sauce, tomato paste, beef broth, organic apple cider vinegar or red wine, granulated sugar, sea salt, freshly - ground black pepper, dried oregano, dried basil, dried thyme, ground cloves, and bay
leaves.
2 tablespoons salt 1 bay
leaf 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon black pepper 2 pounds boneless, skinless chicken breasts 2 Packages of La Tortilla Factory Hand
Made Style Tortillas, White Corn, Grande 1 cup Canola oil 1/2 yellow onion, diced 1 (8 - ounce) package shredded light Cheddar cheese 1 bunch green onions, thinly sliced 1 (56 - ounce) can sliced black
olives (optional) 1/2 bunch cilantro, chopped (optional) Garnish ideas: guacamole, sour cream
If using kale, be sure to «massage» the
leaves with a little lemon juice and
olive oil before serving - it tenderizes the greens and
makes them much easier to digest!
Quarter the figs, slice the mozzarella and
make a nice arrangement, add
leaves of fresh basil, sprinkle some
olive oil, balsamic vinegar, salt and pepper over the dish.
We originally developed this dough to
make our beautiful rosemary - and -
olive oil Fougasse but now offer the bread in an Herb Slab, and Herb Loaf as well (pictured
left).
Italian dressing
made with raw apple cider vinegar (with the mother) and unfiltered cold pressed (imported from Italy
made from organic Italian
olives)
olive oil, a little water, freshly chopped garlic, minced dried onion, fresh ginger root grated, one bay
leaf, Italian seasoning.
Ingredients 1 medium - sized celeriac 6 - 8 tablespoons corn flour whole sea salt, to taste 4 tablespoons extra virgin
olive oil 1 tablespoon dried mint
leaves, finely crushed 1 teaspoon powdered coriander seeds
Makes 12 - 15 patties.
I
made the following changes that I believe improved it to my taste: 2 c. red lentils to create a thicker consistency, curry powder, additional bay
leaves fresh from the tree, a tomato chopped, 1 can of roasted red tomatoes (diced), turmeric, extra carrot, celery and garlic sautéed in a combo of coconut oil /
olive oil.
1 1/2 pounds eggplant (1 large) 3 tablespoons
olive oil 1 medium onion, chopped 2 ribs celery, inner stalks, diced 1 teaspoon crushed red pepper flakes 1 1/2 cups Pomi chopped tomatoes 1/4 cup red wine vinegar (
make sure your vinegar is gluten - free if you are gluten - sensitive) 1 tablespoon sugar Pinch cinnamon 1/2 teaspoon fresh thyme (optional but good) 2 tablespoons capers, rinsed and drained 8 chopped pitted kalamata
olives 1/4 cup minced roasted red peppers (optional) 3 tablespoons pine nuts, lightly toasted 3 tablespoons golden raisins, roughly chopped 2 tablespoons chopped flat -
leaf parsley 1 teaspoon finely minced garlic Salt and freshly ground pepper to taste
After
making sure
leaves were relatively dry I sprinkled the bowlful with about 2 tablespoons of
olive oil (and a tiny smidge of truffle oil if you have it), a pinch of salt and 1 finely chopped garlic (garlic powder would be fine, maybe better).
At the most basic level, pesto is a raw sauce
made of basil
leaves, garlic, pine nuts and
olive oil.
These are all the ingredients you'll need to
make a quick easy batch of homemade chicken noodle soup:
olive oil, yellow onion, celery, baby carrots, breast meat from a rotisserie chicken, chicken stock, granulated chicken bouillon, thyme, rosemary, turmeric, bay
leaves, egg noodles, salt and pepper to taste, lemon juice, and Italian parsley.
This combination
makes a lovely salad with some basil
leaves and a spoon of very good quality
olive oil, a slick of equally good balsamic vinegar and a grinding of black pepper.
It's very delicious and
made with onions, garlic,
olive oil, tomatoes, bay
leaves, and seasonings.
To
make the spicy tomato sauce finely mince 2 cloves of garlic, finely mince 1 small dried cayenne pepper and finely dice 1/2 of an onion, then heat a frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish
olive oil, once the oil get's hot add the minced garlic and minced cayenne pepper, mix with the oil and immediately add the diced onions, cook for about 3 minutes, then add 1 1/2 cups of tomato puree, season with sea salt, freshly cracked black pepper, a pinch of white sugar and 1 bay
leaf, mix everything together, after about 5 minutes add a 1/4 cup of white wine, mix it all together and lower the fire to a LOW heat
The chimichurri can be
made an hour ahead and
left on the counter, or the night before and stored in the refrigerator (
olive oil will solidify in the fridge - bring the chimichurri sauce up to room temp before using).
Ingredients 4 small zucchini, cleaned and sliced the juice of 1 lemon 2 tablespoons rice vinegar extra virgin
olive oil, to taste whole sea salt, just enough to taste fresh thyme
leaves (cleaned), to taste pink peppercorns
Makes 2 - 4 servings.
2 cups French green lentils, rinsed 1/4 teaspoon salt 2 bay
leaves 1 small fennel bulb, cut into 1/4 ″ dice 1 large carrot, cut into 1/4 ″ dice 2 medium parsnips, cut into 1/4 ″ dice 1/4 cup + 1 tablespoon extra virgin
olive oil 2 tablespoons red wine vinegar (
make sure your vinegar is gluten - free if you are gluten - sensitive) 1/2 teaspoon Dijon mustard (use gluten free mustard if you are gluten - sensitive) 1 large shallot, finely minced 1 tablespoon chopped flat -
leaf parsley
You can easily
make this vegan by
leaving out the yogurt in the dressing - I might thin it a bit with water or a splash of
olive oil.
Ingredients 1 garlic clove, peeled a pinch of whole sea salt a pinch of white pepper a pinch of chili powder 6 - 8 tablespoons extra virgin
olive oil juice of 1 lemon fresh thyme
leaves, to taste fresh oregano, to taste 250 - 300 g plain seitan, broken into small, bite - sized chunks
Makes 2 servings (or more if -LSB-...]
I couldn't
leave well enough alone and just
make a basic
olive oil cake, though.
Well I really altered this recipe to fit my ingredients and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in
olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid
left and add enough to
make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.
for the sage + walnut pesto: 1/4 cup of sage
leaves, stems removed and loosely packed 1 cup of spinach
leaves 1 small clove of garlic, sliced 1/3 cup of walnuts, lightly toasted about 1/2 teaspoon of salt pepper 1/3 cup of extra virgin
olive oil for the oatmeal: 1 cup of regular rolled oats (
make sure they are gluten - free, if you are avoiding gluten) 3 cups of water a pinch of salt a drizzle of
olive oil
Changes I
made: sauteed in
olive oil, deglazed with red wine, vege broth instead of H2o, in addition to recipe spices I added: bay
leaves, oregano, coriander powder, celery salt, skipped beginning of step 4 and used flour plus cornstarch / warm h2o as thickener.
In this case, you could
leave the avo and
olives out, and then
make the dressing without the cashews, and it would also taste great.
I pack the bowl of the food processor with basil
leaves, toss in a very generous heap of grated parmesan cheese (let's be honest, the parmesan cheese
makes this vinaigrette the prized dressing that it is), then I start the processor and slowly pour the
olive oil through the feed tube until the basil and cheese starts
making magic in the bowl.
I think the oil was
left out of these because I tried to
make them and they did not come together... so I added 1/4 cup
olive oil and the dough came together.
I
made a batch of quinoa and mixed in some salt, pepper, and coconut oil for one side, then I roasted some butternut squash and beet cubes for another side, and for the final side, I sautéed some shallot, mushrooms, and chard stems (leftover from using the
leaves in my smoothies) in a bit of
olive oil.
All the components worked really nicely as written, so I didn't
make any adjustments except
leaving off the
olives.
I
make this tonnato sauce all the time — sometimes
leaving things out like the chile / capers, but the ratio of tuna: mayo:
olive oil is perfect.
Filling 2 cups meat of fresh young Thai coconut 1 cup water of fresh young Thai coconut 3/4 cup coconut oil — gently warmed in warm water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly and soaked in hot water for at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2 teaspoons salt about 6 tablespoons purified water 1 cup of chopped
olives of your favourite kind (may I suggest Cerignola
olives that come with pits and taste velvety) 1 cup of chopped sun - dried tomatoes (this time I
made an exception and used tomatoes preserved in
olive oil instead of the dry variety) 1 packed cup fresh basil
leaves — or more to taste fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the coconut meat, water and oil with the Irish moss until very smooth.
4 Add the
leaves of basil,
olive oil, lemon, Himalaya salt and herbs de Provence, give it a good mix to
make sure that you get all the spices and the oil all over the vegetables.
LEMON TAHINI: 1/4 cup tahini 1/4 cup filtered water 1/2 teaspoon lemon zest 1 tablespoon + 1 teaspoon lemon juice 1 clove of garlic, finely minced (or grated with a Microplane) 1 teaspoon
olive oil sea salt and ground black pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1 tablespoon heat - tolerant oil, like avocado 1 teaspoon za'atar HARISSA CHICKPEAS: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon chili flakes 1 tablespoon heat - tolerant oil, like avocado 1 shallot, fine dice (about 1/3 cup diced shallot) 1 clove of garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered water (+ extra if necessary) TO SERVE: 4 big handfuls of chopped mixed greens
olive oil fresh lemon juice extra za'atar 1/3 cup chopped flat
leaf parsley
Make the lemon - y tahini.