Olive & Olives Marché Gourmand Centropolis

Olive Oil Vegetable Soup

2 chicken pieces
1 carrot
1 zucchini
1 leek
1 potato
2 celery stalks
1 onion
Extra virgin olive oil, to taste
Fresh parsley sprigs and 2 heads of garlic
Salt, Pepper, Cumin

Apple Salad with O&O Grand Cru Apple Vinegar

2 servings

- 2 green apple cut in quarters
- Lemon juice
- 1/2 cup hazelnut coarsely chopped
- 2/3 cup red grapes cut in half
- Crumbled old aged cheddar, to taste
- 1 tbsp O&O Grand Cru Apple Vinegar
- 2 tbsp Extra virgin olive oil O&O 1 - Organic
-Salt and pepper, to taste

Easy strawberry dessert-serving

Cafiti Strawberry Meringues
Fresh basil
Whipped Cream
Strawberries cut in half
O&O 4 Ori balsamic vinegar

White peach Fish

2 servings

4 filets of sole
24 string beans
12 almonds
1 nectarine cut in quarters
2 Tbsp. extra virgin olive oil
Sea salt
Dressing:
cup White peach Mangé Vinegar
1Tbsp. extra virgin olive oil

O&O Mustard and O&O Grand Cru Apple cider Vinegar Ham

1 ham of 4 pounds
1 pinch of whole cloves
Sauce:
1 tablespoon of O&O Extra virgin olive oil mustard
cup of honey
cup of O&O Grand Cru Apple cider vinegar
teaspoon of nutmeg

Easy everyday vinaigrette

cup O&O 8 Hojiblanca Extra virgin olive oil
3 tbs O&O 3 Ori balsamic vinegar
2 tbs O&O Maple mustard
Freshly chopped basil, to taste
O&O chili pepper Fleur de sel
Ground pepper, to taste

O&O Lemon and black pepper mustard pork tenderloins

2 lbs pork tenderloins
Marinade:
4 tbs extra virgin olive oil
2 cloves of garlic finely chopped
3 tbs O&O lemon and black pepper mustard
Sauce:
3 finely chopped shallots
8 minced mushrooms
cup white wine
cup 35% cream
1 tbs O&O lemon and black pepper mustard
Salt and pepper, to taste

Green tomato cake

2 Green tomatoes
1 Mozzarella ball
cup Grated Emmental
3 Sprigs of fresh basil
4 Eggs
250 ml Exta virgin olive oil O&O 8 Hojiblanca
2 cups Flour
2 tbs Baking powder
O&O Espelette pepper Fleur de sel
Ground pepper

O&O Mustard chicken drumsticks

10 chicken drumsticks
2 tbs. maple sirup
4 tbs. O&O mustard
1 tbs. Sambal Oelek
2 tbs. Extra virgin olive oil

O&O Pepper and lemon mustard marinade for grilled fish

3 tsp O&O pepper and lemon mustard
O&O lemon Fleur de sel
4 fillets of sole (can be replaced by salmon, trout or sea bass)
2 cloves of garlic
Extra virgin olive oil

Balsamic Vinegar on grilled veggies

Olive & Olives 3 Ori Balsamic vinegar

Iced Tomato purée with Evoo and O&O olives Tapenade

cup of Olive & Olives #1 Extra virgin olive oil
6 ripe tomatoes
1 jar of Olive & Olives olives tapenade
Salt
Ground black pepper
Fresh thyme

Olive & Olives 1 Tabbouleh

For 4 persons
200 g of couscous
400 g of tomatoes
150 g of onions
cucumber
Juice of 1 lemon
3 tablespoons of Olive & Olive 1 EV olive oil
cup of chopped parsley, coriander and mint
Salt and pepper

O&O Espelette pepper mustard oven-roasted cauliflower

1 cauliflower, prepared and cut in florets
3 tablespoons of extra virgin olive oil O&O 8 Hojiblanca
2 tablespoons of O&O Espelette pepper mustard
1 teaspoon of fleur de sel

Roasted red pepper carpaccio salad

lbs High quality fresh filet mignon
cup chives, chopped
cup red pepper vinegar - MANGÉ
fresh lemon juice
sea salt
pepper

Roasted Apples and Celery Root with Sage

2 large celery roots, about 1 lb (675 g), peeled and cut into wedges
2 baking apples, cored and cut into wedges
3 sprigs fresh sage
3 to 4 tbsp. (45 to 60 ml) extra virgin olive oil
Salt and freshly ground pepper, to taste

Potato, Onion and Goat Cheese Frittata

10 eggs
1 garlic clove, minced
3 green onions, finely sliced
2 tbsp. (30 ml) finely chopped herbs (chives, basil and parsley)
cup (125 ml) milk
3-4 tbsp. (45-60 ml) extra virgin olive oil
1 large onion, diced
3 large yellow-fleshed potatoes, peeled and diced
cup (180 ml) fresh (or frozen) green peas
⅓ cup (80 ml) crumbled goat cheese
Salt and freshly ground pepper, to taste

Spinach and Burrata Bruschetta

2 lb (900 g) fresh baby spinach
cup (60 ml) extra virgin olive oil
2 garlic cloves, halved
Pinch ground chili pepper
Salt, to taste

For bruschetta
8 slices country bread, -inch (1 cm) thick
3 tbsp (45 ml) extra virgin olive oil
1 whole garlic clove

To assemble
14 oz (400 g) burrata cheese (or mozzarella di bufala), torn into 8 pieces
⅓ cup (80 ml) semi-dried cherry tomatoes
Finest quality extra virgin olive oil
Freshly ground red peppercorns, to taste

Green Pea Purée with Chorizo

cube of beef bouillon
300 g small green peas, fresh or frozen
75 g chorizo
1 piece of stale bread (day old)
20 g serrano ham
2 tsp. pine nuts, grilled
100 ml crème fraîche

Fish Carpaccio Marinated in Extra Virgin Olive Oil and Citrus Fruit

500 g swordfish
500 g salmon
100 ml extra virgin olive oil
1 lemon
1 lime
1 bunch of fresh tarragon
1 french shallot
1 orange
1 grapefruit
1 fennel
1 beet
1 carrot
Pink pepper
Anis seeds
Salt
Pepper

Oven Dried Tomatoes with Queso Blanco Cheese and Extra Virgin Olive Oil Crumble

1 Queso Blanco cheese

For the tomatoes
cup filtered extra virgin olive oil
5 lb Roma tomatoes
bunch thyme
1 head garlic, peeled
1 tbsp. fine sea salt
2 tsp. sugar
1 tsp. fresh cracked peppercorns

For the crumble
2 cups Panko or other bread crumbs
cup filtered extra virgin olive oil
1 tbsp. butter
cup finely grated Manchego, Romano or Parmigiano Reggiano cheese

Cherry Tomatoes and Greek Feta

200 g multicolored cherry tomatoes
100 g Greek feta
Mixed lettuce
Fleur de sel
Mixed peppercorns
Extra virgin olive oil - Olive & Olives 1
Organic sherry vinegar - Ferianes

Shrimp Barigoule with Crunchy Vegetables and Pesto Sauce

1 head of lettuce or mesclun mix
2 artichoke hearts, cooked
8 asparagus
1 fennel
1 carrot
1 branch of basil
1 bunch of chives
12 shrimp, size 16/20, cooked

Sauce
100 g mayonnaise
10 ml crème fraîche
4 tbs. of pesto or basil
Extra virgin olive oil
Salt and pepper, taste

Orange-Olive Salad

5 large oranges
lb black olives, pitted
radishes (for garnish)

For the sauce:
8 tbsp extra virgin olive oil
2 tbsp lemon juice
pinch of ground cumin
pinch of salt

Quail eggs tapas

1 quail egg
1 slice of piquillo pepper
1 small slice of serrano ham
1 slice of bread
Extra virgin olive oil

Extra Virgin Olive Oil Chocolate Bouchées

16 thin slices of baguette (approximately 1/4")
1 chocolate bar (70 % cocoa)
Extra virgin olive oil - Olive & Olives 1
O&O Atlantic Fleur de sel

Cod Brandade With Extra Virgin Olive Oil

1 kg potatoes
200 ml milk
1 kg flesh of cod (drained salted cod)
1 branch of fresh thyme
2 bay leaves
1 head of garlic
250 ml filtered extra virgin olive oil
The juice of 1 lemon
1 pinch of Cayenne pepper
Salt to taste
Fresh ground pepper to taste

Quail Confit with Extra Virgin Olive Oil

Boneless quail suprême
Boneless thighs
Whole garlic clove
Peppercorn
Thyme, bay leaves and coarse salt
Extra virgin olive oil Picual fruity variety recommended

Shellfish Casserole with Garlic Petals and Sweet Pepper

8 clams
4 scallops
4 razor clams
4 calamari, clean and fresh
1 head of garlic
200 ml extra virgin olive oil
100 ml white wine
1 thyme branch
1 marjoram branch
Fresh ground pepper
2 bay leaves
2 peppers, skin off
1 bunch of parsley

Lobster Casserole with Mini Vegetables and Roe Sauce

2 lobsters
100 ml extra virgin olive oil
50 ml dry white wine
200 ml crème fraîche
1 Yukon gold potato
4 mini carrots
4 mini fennels
4 white asparagus
4 green asparagus
50 g butter
Thyme
Bay leaves

Preserved Lemons in Extra Virgin Olive Oil

WAITING: 15 days for 2 jars of 250 ml
6 large lemons
⅓ cup coarse sea salt
Extra virgin olive oil (not too fruity)

Scallops with Ceps and Boletus Flavoured Extra Virgin Olive Oil

Scallops
Ceps - mushroom variety (frozen or fresh)
Shallots
Chicken broth or meat stock
Boletus flavoured extra virgin olive oil Torres Silencio
Salt

Lamb Chops Marinated in Extra Virgin Olive Oil

1 rack of lamb cut into chops
Fennel
Anis seeds
Fresh tomatoes
Fresh garlic
Extra virgin olive oil (fruity variety)

Butternut Squash with White Balsamic Vinegar, Ginger and Vanilla

1 Butternut squash
200 ml Gocce organic white balsamic vinegar
1 tbsp. water
2 tbsp. caster sugar
1 vanilla bean
Fresh ginger, to taste

Butternut Squash with Balsamic Vinegar, Cashew Nuts, Black Pepper, Black Grapes and Garlic

1 Butternut squash
100 ml balsamic vinegar 6 years Antica from Bisini Gambetti
50 ml water
Black grapes, to taste
Chopped garlic, to taste
Cashew nuts, to taste
Ground black pepper, to taste
Salt, to taste

Truffle Balsamic Glaze and Foie Gras

Extra Virgin Olive Oil Spread

2 gelatin sheets
cup O&O 8 Hojiblanca olive oil
10 cherry tomatoes
O&O Atlantic Fleur de sel
Fresh parsley

Crab Txangurro Pie with Absinthe

400 g crab
100 ml extra virgin olive oil
1 leek, white part only
1 roll of phyllo dough
200 g butter
Thyme
Bay leaf
Garlic, chopped
50 ml absinthe
Fresh tomatoes
Salt
Freshly ground pepper

Layered Grilled Vegetables with Warm Goat Cheese

1 red pepper, cut into four pieces
1 yellow pepper, cut into four pieces
1 zucchini, cut into thin slices
1 eggplant, sliced
1 red onion, sliced
1 paillot of goat cheese cut into eight pieces
Extra virgin olive oil, to taste
Balsamic vinegar, to taste
Salt and pepper, to taste

Sweet Potato Fries

Sweet Potatoes
Extra virgin olive oil

Cucumber Gazpacho

1 cucumber
1 clove of garlic
2 slices of bread
5 tbsp. extra virgin olive oil - Olive & Olives 8
1 tbsp. sherry vinegar
2-5 drops of Tabasco
Salt and pepper

Chocolate, Almond and Extra Virgin Olive Oil Cake

150 g dark chocolate, 64 % cocoa
150 g almond powder
80 g sugar
60 g extra virgin olive oil Olive & Olives 1
3 eggs

Gilda

2 olives
2 basque peppers - guindillas
1 anchovy fillet
Drizzle of extra virgin olive oil

Fuente Baena DO Extra Virgin Olive Oil on Lobster

One garlic clove per person
1 head of garlic
Extra virgin olive oil - Fuente Baena

Poached Lobster

Sabayon with absinthe
3 egg yolks
Absinthe
Extra virgin olive oil
Salt
Pepper

Lobster with rouille
2 egg yolks
Chopped garlic
Mustard
Salt
Cayenne pepper
Saffron with a touch of lemon juice
Extra virgin olive oil, grassy flavour

Cream of Parsnip and Caramelized Onion Soup with Vanilla Flavoured Extra Virgin Olive Oil

Cream of parsnip
1 lb parsnips, peeled and cut into thin slices
cup chopped onion
1 L milk 3.25%
50 g butter
25 ml extra virgin olive oil

Onion purée
1 yellow onion, chopped
30 g unsalted butter
20 ml vanilla flavored extra virgin olive oil
Salt to taste
Pepper to taste

Roasted Root Vegetables with Reduction of Grape Must

30 ml reduction of grape must Ferianes Arrope
60 ml extra virgin olive oil
454 g parsnips, peeled and cut lengthwise into 2 pieces or cut into 4 pieces widthwise
454 g peeled carrots [Do not remove the stem with the leaves (keep about 2 cm)]
150 g baby turnips, peeled (Leave them whole)
4 french shallots, peeled and cut into 2 pieces
1 head of garlic with the peel, cloves separated
8 sprigs fresh thyme
Sea salt to taste
Pepper to taste

Butternut Squash Macaroni

2 cups uncooked macaroni
2 tbsp. extra virgin olive oil Olive & Olives 8 Hojiblanca
1 onion, chopped
2 cloves garlic, pressed
2 cups milk
1 cups mashed butternut squash (prepared ahead of time - mash with Hojiblanca 8)
1 cube dehydrated chicken broth, grated (optional)
cup Parmigiano Reggiano cheese, grated
Cayenne pepper
Chives (optional)
Pepper (optional)

Popcorn with Black Olive

3 tbs. of filtered extra virgin olive oil
cup of popping corn kernels
24 dried black olives without pits
2 tbs. of arbequina extra virgin olive oil
Fleur de sel

Extra Virgin Olive Oil Mayonnaise

1 egg
L (500 ml) extra virgin olive oil
1 tsp. white wine vinegar
Salt

Mini Scones with Black Olives

1 cup (250 ml) all-purpose flour
1 tsp. (7 ml) baking powder
tsp. (2 ml) table salt
3 tbsp. (45 ml) extra virgin olive oil (preferably light and fruity)
cup (125 ml) finely grated feta or emmental cheese
cup (125 ml) black olives, chopped
cup (125 ml) chopped red piquillo peppers (or roasted red peppers)
cup (125 ml) milk
1 egg, lightly beaten

Fresh Cod, Mediterranean Jam and Mixed Peppercorns

200 g fresh cod
8 fresh tomatoes
1 red bell pepper
50 g black olives
Basil
10 g sugar
Salt
Mixed peppercorns
Extra virgin olive oil
50 g onions
5 g garlic

Chocolate Mousse with Extra Virgin Olive Oil

8 eggs
250 g dark chocolate, 70 % cocoa or even better 85 % cocoa
cup extra virgin olive oil, arbequina variety
250 g sugar (adjust with the sweetness of chocolate)
2 tbsp. Grand Marnier or other liquor - as you like
A pinch of salt

Ravioli

Mushroom filling
Mushrooms
1 chopped french shallot
Extra virgin olive oil
10 ml Noilly Pratt vermouth
1 tsp. chopped fresh chives

Dough
250 g flour
1 egg + 1 yolk
125 ml extra virgin olive oil fruity
Pinch of salt
A small amount of water

Extra Virgin Olive Oil Pie Dough

Yield: One 12" Tart or Six 4" Tarts
1 cups all purpose flour
tsp. kosher salt
tsp. granulated sugar
tsp. ground black pepper
tsp. baking powder
⅓ cup filtered extra virgin olive oil
2 tbsp. warm water
1 whole egg
1 egg yolk
tbsp. sherry vinegar
Cornmeal for dusting

Pasta with Grilled Asparagus and Lemon Flavoured Extra Virgin Olive Oil

1 bunch fresh asparagus
2 tbsp. extra virgin olive oil (for grilling)
Pasta for four (16 oz)
Lemon flavoured extra virgin olive oil (for drizzling)
Parmigiano Reggiano cheese
Salt and pepper

Caramelized Balsamic Peaches and Grilled Brie

4 fresh peaches, pitted and cut into two pieces
45 ml brown sugar
30 ml balsamic vinegar
1 sprig of rosemary, chopped (leaves only)
1 whole camembert or brie, at room temperature

Caper Pesto

4 tbsp. capers, rinsed and chopped
1 french shallot, chopped
2 tbsp. pine nuts, toasted and coarsely chopped
1 bunch of chopped basil
1 tbsp. sherry vinegar
4 tbsp. extra virgin olive oil
Espelette pepper, to taste
Pepper, to taste
Salt, if necessary (capers are salty)

Padron Peppers Stuffed with Goat Cheese

18 Padron peppers
80 g dry goat cheese
1 tbs. liquid honey
2 tbs. fresh mint finely chopped

Pimenton Roasted Chickpeas

1 19 oz can chickpeas (garbanzo beans), rinsed and well-drained
3 tsp. extra virgin olive oil
2 tsp. lemon juice
1 tsp. pimenton (smoked paprika)
tsp. sea salt
⅛ tsp. Cayenne pepper

Chalkidiki Olive Chicken

1 (2-3 lb) whole chicken, cut into pieces
3 tablespoons extra virgin olive oil - Boromeo
2 onions, chopped
tsp. ground ginger
tsp. paprika
1 glass jar of Chalkidiki olives (unpitted)
1 lemon, juiced
2 cups water
Salt to taste
Ground black pepper to taste

Apple Crumble

6 apples, peeled, cored and thinly sliced (about 4 cups)
cup rolled quick oats
cup whole wheat flour or all-purpose flour
cup maple syrup
tsp cinnamon (optional)
3 tbsp extra virgin olive oil Olive & Olives 8

Potato Purée with Extra Virgin Olive Oil

1 kg potatoes
cup extra virgin olive oil green fruity
cup milk
1 tsp. salt
Freshly ground pepper
cup grated kefalotyri cheese (hard cheese made from sheeps milk)
Thyme or favourite herbs

Green Olive Relish

cup drained Olive & Olives lemon-stuffed green olives
1 small garlic clove, minced and mashed with a pinch of salt
2 tbsp. finely chopped fresh parsley leaves
2 tbsp. green fruity extra virgin olive oil Olive & Olives 1
2 tsp. fresh lemon juice
Optional chili pepper

Crunchy Risotto with White Wine

Calculate a handful of risotto per person
Pitted black olive, chopped
Herbes de Provence
1 Espelette pepper (type of chili pepper)
1 french shallot
1 glass of white wine
1 chicken bouillon
Extra virgin olive oil
Parmigiano Reggiano cheese to taste
Saffron to taste

Veal Kidney with Chorizo and Xeres

350 g veal kidney
1 tbs. extra virgin olive oil
1 onion sliced in half and diced finely
125 g chorizo sliced thinly
100 ml dry xeres
1 tsp. hot mustard
1 garlic clove, chopped finely
1 tbs. parsley, chopped finely
Country bread to serve

Marinated fish salad

300 ml white wine
4 star anis
1 branch of thyme
1 bay leaf
200 ml extra virgin olive oil
1 tbs. green peppercorn
2 garlic cloves
Cumin
200 g striped bass
200 g salmon
1 leafy lettuce
2 limes
1 carrot

Orange and Olive Salad

5 large oranges
lb black olives, pitted
Radishes (for garnish)

For the sauce
8 tbsp. extra virgin olive oil
2 tbsp. lemon juice
Pinch of ground cumin
Pinch of salt

Autumn Vegetable Tart

Thick smoked gouda bechamel
Yield: 3 cups
cup butter
cup all-purpose flour
2 cups milk
2 teaspoons salt
1 cup smoked gouda
teaspoon ground nutmeg

Vegetable topping
Yield: 6 loosely packed cups
1 green zucchini
butternut squash, peeled and seeded
1 carrot
sweet potato
red onion, sliced
cup chopped sun dried tomatoes
2 tbsp. roasted garlic
2 tsp. sherry vinegar
2 tsp. herbs de Provence
2 tsp. ground black pepper

Tomatoes Stuffed with Tuna Confit

500 g tuna (yellow fin or other)
1 L extra virgin olive oil
1 branch of thyme
4 garlic cloves
8 tomatoes
1 bunch of basil
150 ml white balsamic vinegar
1 tbs. mustard
Slices of bread
Salt
Pepper