Vegan Mashed Potatoes Recipe
These tasty mashed potatoes are vegan thanks to Stamatopoulos & Sons extra virgin olive oil. Try it with our garlic infused olive oil for an extra garlic punch.
- 2 pounds yellow fleshed potatoes, like Yukon Gold or German Butterball, peeled and cut into 1-inch chunks
- 8 garlic cloves, peeled
- ¼ cup Stamatopoulos & Sons garlic infused olive oil
- Bring water to a boil in a large saucepan. Add potatoes, garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.
- Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning and serve.
Taken from the NY Times.
Spaghetti with Garlic, Olive Oil, and Red Pepper Flakes Recipe
Try this classic spaghetti dish with Stamatopoulos & Sons Garlic Herb Infused Olive Oil...delish!
- 1 pound dried spaghetti
- 1/2 cup Stamatopoulos & Sons garlic olive oil
- 3 garlic cloves, peeled
- 1 tablespoon red pepper flakes, plus more if desired
- 1/4 cup chopped Italian flat-leaf parsley
- 1 tablespoon chopped fresh basil leaves
- 1 tablespoon chopped fresh mint leaves
- In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 6 to 8 minutes.
- Drain pasta in a colander, reserving 2 tablespoons of the pasta water. The reserved pasta water will help create the sauce. Do not rinse pasta with water -- you want to retain the pasta's natural starches so that the sauce will stick.
- In a large sauce pan, heat Stamatopoulos & Sons garlic infused olive oil over medium heat. Add the garlic and saute until light brown and fragrant. It's important not too burn the garlic or else it will become bitter.
- Remove and discard the browned garlic. Add the red pepper flakes and saute for 1 minute.
- Carefully add the reserved pasta water and stir to combine.
- Place the spaghetti into the pan and mix well for 1 minute.
- Remove pan from heat and top with fresh herbs.
From Food Network.
Salted Olive Oil Brownies Recipe
Brownies...yum...olive oil...yum...what's not to love?! These mouthwatering brownies are the perfect balance between sweet and salty. Use our delicate extra virgin olive oil for best results.
Serves: 9 large or 16 small brownies
- ¼ cup Stamatopoulos & Sons delicate extra virgin olive oil
- 8 ounces bittersweet chocolate, chopped
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 eggs
- ¼ cup all purpose flour
- 1 tablespoon espresso powder
- fleur de sel (finishing salt)
- Preheat the oven to 350 degrees Fahrenheit. Line a 8x8inch brownie pan with parchment paper, allowing excess paper to hang over all 4 of the sides (this will make it easier to remove the brownies). Lightly spray the parchment paper with cooking spray.
- In a medium bowl set over a pot of simmering water, warm the Stamatopoulos & Sons extra virgin delicate olive oil and bittersweet chocolate together over low heat, stirring until the chocolate is completely melted and smooth.
- Remove from the heat and stir in the sugar and vanilla, then beat the eggs in one at a time. Add the flour, espresso powder and vigorously stir for 1 minute until the batter becomes smooth and shiny.
- Scrape the batter into the prepared brownie pan and sprinkle some fleur de sel evenly on top of the batter. Place in the oven and bake for approximately 30 minutes.
- Let cool completely before removing and cutting the brownies.
Adapted from Savory Simple.
Homemade Olive Oil Mayonnaise Recipe
Mayonnaise is a classic staple...why not make your own? Our delicate extra virgin olive oil is perfect in a homemade mayo. Try this recipe from Whole30, below:
*An emulsion is a mixture of two liquids that would ordinarily not mix together, like eggs and oil. By slowly whisking the oil into the eggs, you create an end product that is thicker than the two original liquids.
- 1-1/4 cup Stamatopoulos & Sons delicate extra virgin olive oil, divided
- 1 egg
- 1/2 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/2 to 1 lemon, juiced
- Place the egg, 1/4 cup of Stamatopoulos & Sons extra virgin olive oil, mustard powder, and salt in a mixing bowl, blender, or food processor. Mix thoroughly.
- While the food processor or blender is running (or while mixing in a bowl with a stick blender), slowly drizzle in the remaining cup of olive oil.
- After you’ve added all the oil and the mixture has emulsified, add lemon juice to taste, stirring gently with a spoon to incorporate.
Chocolate & Salted Caramel Bundt Cake Recipe
For the cake:
- 75g (3 oz) dark chocolate (I used 85%), chopped
- 60g (3/4 cup) cocoa powder (plus extra for the tin)
- 240ml (1 cup) hot strong coffee
- 140g (1 1/4 cup) gluten free flour
- 60g (2/3 cup) ground almonds
- 1 teaspoon bicarbonate of soda/baking soda
- 1 teaspoon fleur de sel/sea salt
- 360g (2 cups) dark brown soft sugar
- 60ml (1/4 cup) Stamatopoulos & Sons Delicate extra virgin olive oil
- 3 tablespoons plain greek yogurt
- 2 eggs
- 1 teaspoon vanilla bean paste
- 75g (1/3 cup) caster/granulated sugar
- 60ml (1/4 cup) double/heavy cream
- 1 teaspoon fleur de sel/sea salt
- 25g (1 2/3 tablespoon) unsalted butter
- Preheat the oven to 180C/350F. Grease a 12-cup bundt tin well with butter and dust with cocoa powder.
- Combine the chocolate, cocoa powder and hot coffee in a small bowl and gently stir until the chocolate has melted and the cocoa is dissolved. Set aside to cool.
- In a separate bowl, sieve together the flour, almonds, bicarbonate of soda/baking soda and salt.
- Whisk the melted chocolate together with the sugar, Stamatopoulos & Sons olive oil, yogurt, eggs and vanilla for a couple of minutes until the mixture is smooth.
- Add the dry ingredients a third at at time, lightly whisking between each addition until the flour is just incorporated.
- Pour the batter into the bundt tin and bake for 45 minutes until the cake is firm to the touch and a toothpick comes out clean if inserted in the middle.
- Leave to cool for 10 minutes in the tin before turning out onto a wire rack.
- To make the salted caramel sauce, put the sugar in a large heavy-bottomed saucepan. Heat it over a medium heat, swirling the sugar round to ensure that it all melts. When it is all liquid and golden brown, take it off the heat and add the cream and salt (it will fizz up, don’t worry). Stir with a wooden spoon to incorporate before adding the butter and beating the mixture until smooth.
- Pour into a glass jar and leave to cool until the mixture reaches your desired pouring consistency – it will thicken as it cools.
- Pour about half the sauce over the cake. You can store any extra sauce in the fridge or serve it alongside individual slices of cake.
- Once it is cold, the sauce will have the consistency of dulce de leche but some gentle heat will liquefy it again if you want it to be pourable.
Recipe taken from London Bakes.
Olive Oil Gelato Recipe
Who doesn't love ice cream? Try this homemade gelato recipe with our olive oil...you won't be disappointed! We recommend the delicate variety as it lends a more buttery, rich olive flavor.
Serves 2 to 4
- 3/4 cup sugar
- 1/4 cup plus 2 tablespoons water
- 3/4 cup whole milk
- Large pinch salt
- 4 egg yolks
- 1/4 cup plus 2 tablespoons Stamatopoulos & Sons Delicate extra virgin olive oil
- In a medium-size saucepan stir together the sugar, water, milk, and salt and heat until bubbles form around the edge of the pan. In a separate bowl beat the egg yolks until frothy. Continue beating whilst pouring in the combined liquids in a thin stream, then return the mixture to the pan. Carry on stirring with the pan over a low to moderate heat until the custard thickens to a loose custard sauce consistency or reaches 185 degrees Fahrenheit on an instant-read thermometer. (Take your time and take the pan off the heat, if needed, because you don't want to scramble the egg). Immediately pour the custard into a bowl and set the bowl in an ice water bath. Stir until the mixture is cool. Transfer to a lidded container, and refrigerate overnight.
- Whisk in 1/4 cup Stamatopoulos & Sons Delicate extra virgin olive oil in a thin steady stream - the mixture should thicken and turn smooth. Taste the mixture and decide if you want to add the remaining 2 tablespoons oil - the oil flavor will become more prominent as the ice cream ages, so keep this in mind. Churn in an ice cream maker following manufacturer's instructions. Eat right away, or transfer to a container and freeze until ready to eat.
Recipe taken from Food52.