High
quality olive leaf tincture.
Not exact matches
1 pound dried black beans 8 cups water 2 Tbsp
olive oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking
olive oil 6 slices of good -
quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced
Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking
Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay
leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda
6 oz blackberries, divided 1 oz balsamic vinegar 1 tablespoon honey 1/4 teaspoon kosher salt 1 1/2 oz good
quality olive oil 3 endives,
leaves separated 4 cooked beets, peeled and quartered 1/4 cup thinly sliced red onion 6 oz halloumi cheese, sliced 2 tablespoons pistachios, shelled fresh thyme, for garnish
2 peaches, pitted and chopped 1/4 of a red onion, diced 1/2 jalapeño, diced 1 yellow pepper, finely chopped 1 red pepper, finely chopped 1 handful of cilantro
leaves, washed, chopped 1 lime, juiced 1 tablespoon of good
quality balsamic vinegar 1 tsp of
olive oil
As serving recommendation, please try serving your hummus (or baba ghannoush) with a little pile of chopped ripe tomatoes and fresh chopped flat
leaf parsley in the middle (in addition to a good sprinkle of
quality olive oil).
150g bag kale, washed and dried,
leaves stripped off stalks and chopped into strips 75g baby spinach
leaves, washed and dried 3 — 4 spring onions, thinly sliced 50g pumpkin seeds, toasted in a dry pan until they pop 150g low fat cottage cheese 1/2 pomegranate, seeds removed 1 ripe avocado pear, halved, stoned, peeled and cut into slices Sumac to sprinkle Ground black pepper 1 tablespoon good
quality extra virgin
olive oil Half a lemon
clove garlic, crushed 2 tablespoons good
quality olive oil 3/4 teaspoon salt 1/2 teaspoon dried basil
leaves 1/2 teaspoon dried thyme
leaves 1/8 teaspoon pepper 1 cup shredded Monterey Jack cheese 1 1/4 cup milk 1/4 cup sour cream 3/4 cup baking mix 3 large eggs
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.
biscuits 1 cup spelt flour (light or whole) 1/4 cup organic yellow corn flour 1/2 teaspoon baking soda 1 teaspoon sea salt 2 tablespoons fresh sage
leaves, finely chopped 1 garlic clove, grated (or 1/4 teaspoon garlic powder) 1/4 cup
quality olive oil 1/4 cup plain plant milk 1 teaspoon apple cider vinegar
1 tub ricotta 250g cherry tomatoes 1 teaspoon
olive oil Good
quality balsamic vinegar — the type that tastes so good you can drink it A few handfuls of fresh basil
leaves Black pepper
2 lbs beef chuck roast, trimmed of large sections of fat and cut into 1 inch chunks
olive, canola, or vegetable oil salt and pepper 1 large onion, diced 3 large carrots 3 large white potatoes 2 large sweet potatoes 1 tsp dried thyme or 1 large sprig fresh thyme 1 large sprig fresh rosemary (dried tends to be to tough in the stew so I don't recommend it) 2 (14 oz) cans good
quality beef broth, preferably low fat / low salt 1/2 of a 6 oz can of tomato paste, about 2 rounded T 2 bay
leaves
Vegetables 4 large red onions 1 medium eggplant 4 large (or 8 medium) Roma tomatoes 1 teaspoon dried thyme 1/2 cup
olive or grapeseed oil Pesto 4 cloves garlic 1/2 cup good
olive oil 3/4 cup lightly roasted pine nuts, plus one tablespoon for garnish 2 cups basil
leaves, reserving four small
leaves for garnish * 3/4 cup good -
quality green
olives, such as Cerignola, pitted 1 scant tablespoon capers Salt to taste
Steak tartare with crispy potato skins 8 medium floury potatoes (such as maris piper) 3 tbsp cold - pressed rapeseed oil or
olive oil300g British grass - fed beef fillet, very finely chopped (see tips) Good
quality mayonnaise and bitter salad
leaves to serve (optional) For the dressing 2 medium free - range egg yolks40g cornichons, finely chopped 1/2 banana shallot or 1 small round shallot, finely chopped2 tbsp capers in brine, rinsed and finely chopped2 tbsp dijon mustard1 anchovy fillet, finely chopped 1/4 tsp smoked sweet paprika 1/4 tsp Tabasco sauce 1/4 tsp Worcestershire sauce1 tbsp extra-virgin
olive oil2 tbsp mixed fresh herbs (such as tarragon, parsley and chives), very finely chopped
8 medium floury potatoes (such as maris piper) 3 tbsp cold - pressed rapeseed oil or
olive oil300g British grass - fed beef fillet, very finely chopped (see tips) Good
quality mayonnaise and bitter salad
leaves to serve (optional) For the dressing 2 medium free - range egg yolks40g cornichons, finely chopped 1/2 banana shallot or 1 small round shallot, finely chopped2 tbsp capers in brine, rinsed and finely chopped2 tbsp dijon mustard1 anchovy fillet, finely chopped 1/4 tsp smoked sweet paprika 1/4 tsp Tabasco sauce 1/4 tsp Worcestershire sauce1 tbsp extra-virgin
olive oil2 tbsp mixed fresh herbs (such as tarragon, parsley and chives), very finely chopped
100g mixed salad
leaves 1 large head broccoli, broken into florets 1 large avocado — ripe but still firm is best 1/2 pomegranate, seeds removed A handful of pumpkin seeds A glug of good
quality extra-virgin
olive oil A glug of good
quality Balsamic vinegar — I use my most expensive one for dressing salads Black pepper
Filling: 5 tablespoons extra virgin
olive oil, divided 1 cup finely diced onion 1/4 teaspoon hot red pepper flakes, or more to taste 1 red bell pepper, diced 4 cloves garlic, minced 1 cup fresh corn kernels 1 large bunch (or 2 smaller bunches) Swiss chard, stemmed and finely chopped 1/2 teaspoon fresh thyme
leaves, chopped 1/4 teaspoon ground cumin 1/4 teaspoon salt 2 tablespoons dry white wine or water 1 pound firm tofu (use very high -
quality tofu for this dish) 10 - 12 fresh basil
leaves 1 teaspoon salt 2 tablespoons fresh lemon juice 1 tablespoon rice vinegar or cider vinegar Paprika, for dusting
1 1/2 lbs wild mushrooms (chanterelle, shiitake, oyster, porcini etc) 3 tbsp
olive oil 3 cloves garlic, rough chopped 1/2 tsp red pepper flakes 1 tbsp lemon zest 1 tbsp tarragon 3 tbsp fresh Italian / flat -
leaf parsley, rough chopped 1 tbsp lemon juice sea salt & fresh ground pepper high
quality olive oil, to garnish 1/4 cup toasted pine nuts, to garnish (optional)
For the timbale: 4 medium - firm, ripe heirloom tomatoes, seeded and diced to about 1/4» (about 1 1/2 cups) 2 cups nectarines, pitted and diced to about 1/4» 1 tablespoon chervil
leaves, plus additional
leaves for garnish 1 tablespoon fresh lemon thyme, chopped, plus additional
leaves for garnish 1/4 cup dessicated coconut, or unsweetened 1 teaspoon high
quality extra virgin
olive oil, divided, plus additional for garnish Sea salt crystals
4 onions, not peeled, cut into eighths 3 large ribs celery, cut into fourths 2 leeks, white part only 1 head garlic 4 carrots, cut into 2 - inch pieces 1 1/2 cups dry white wine 2 tablespoons high
quality olive oil 3 green onions, cut into 1 - inch pieces 1/4 cup chopped New Mexican green chiles, or more to taste 1/3 cup chopped parsley, including the stems 1/4 cup fresh chopped basil or 2 tablespoons of dried basil 1 teaspoon dried marjoram 1/2 cup chopped button mushrooms 1/2 cup chopped celery
leaves 1 zucchini, peeled and sliced 3 cups coarsely chopped tomatoes 3 quarts cold water 5 whole black peppercorns
1/4 cup chopped flat
leaf parsley 2 tablespoons chopped cilantro 2 tablespoons chopped fennel fronds 3 tablespoons red wine vinegar 3 teaspoons capers, rinsed and chopped 1/2 teaspoon anchovy paste 2 cloves garlic, minced Pinch of chili flakes 1/2 teaspoon good
quality sea salt, plus extra 3/4 cup extra virgin
olive oil, plus 2 tablespoons 1 1/2 pounds grass - fed beef flap meat, trimmed and cut into four portions Fresh black pepper
Cold pressed small batches with no adulteration provide high -
quality health benefits, and a reason to
leave with a few bottles of extra virgin
olive oil.
2 medium eggplants 2 tbsp top -
quality red wine vinegar salt and black pepper 1 cup small dark lentils (such as Puy or Castelluccio), rinsed 3 small carrots, peeled 2 celery stalks 1 bay
leaf 3 thyme sprigs 1/2 white onion 3 tbsp
olive oil, plus extra to finish 12 cherry tomatoes, halved 1/3 tsp brown sugar 1 tbsp each roughly chopped parsley, cilantro and dill 2 tbsp crème fraîche (or natural yogurt, if you prefer)
Olivirex ® is an innovative formulation combining standardized
olive leaf extract with a synergistic blend of botanicals to enhance the broad - spectrum
qualities of
olive leaf, and support clearance of toxins.
We are biased towards
olive derivatives (
olive oil,
olive leaf extract and squalene) as core ingredients for our natural skin care products due to their profound antioxidant, protective and absorption
qualities.
We are biased towards
olive derivatives (
olive oil,
olive leaf extract and squalene) as core ingredients for our skin care products due to their profound antioxidant, protective and absorption
qualities.
The
olive leaves are sourced exclusively from trees across the Mediterranean, while no stone is
left unturned with the
quality.
The
quality of this
olive leaf extract is exceptional.
The antioxidants of the
olive leaf extract, rutin and quercetin reduces the tired syndrome allowing the body cells to function at normal performance and take up the
quality nutrients they need and supplied for optimum performance.
The high -
quality leather of the seats has a fine surface consistency achieved by processing tanning agents gained from
olive leaves.