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Cooking With Mint Olive Oil

By Liz Strauss
on February 28, 2020

Cooking With Mint Olive Oil



After simultaneously crushing olives and mint leaves using traditional granite millstones in Italy, our Mint Olive Oil provides a deliciously fresh flavor.
That's why we suggest trying our Mint Olive Oil in some recipes
you may already be making!
Whether you’re planning your St. Patrick’s Day party, thinking ahead for Easter,
or just want to try something new, these three recipes provide the most unique take on your favorite dessert or dish.
 
Recipe inspiration from The Olive Oil and Vinegar Lover's Cookbook 
by Emily Lycopolus
 

Mint Dark Chocolate Brownies 

Looking to put a spin on your everyday-brownie? How about mint chocolate?
We thought so.

Ingredients:
1/2 cup Mint olive oil
1 cup granulated sugar
2 large eggs
2 tsp Dark Chocolate dark balsamic vinegar
3/4 cup Dutch-process cocoa powder
1/2 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp fine sea salt
 
Instructions:
Preheat the oven to 350 degrees Fahrenheit.
Line an 8- x 8-inch baking pan with parchment paper. 
In a large mixing bowl, use a wooden spoon to combine the olive oil with the sugar. Add the eggs and balsamic and stir just until blended. Sift the cocoa, flour, and baking powder, and salt into the oil/sugar mixture. Be careful not to overmix and beat in too much air – otherwise, they’ll turn out too dense and be more like cake than brownies.
(Optional: Mix in your desired amount of chocolate chips)
Pour the mixture into the prepared pan and bake for 20 minutes, or until the brownie just starts to pull away from the sides of the pan.
Cool completely in the pan before cutting. 
 

Mint & Lavender Lamb Chops

The mixture of mint and lavender is perfect for this time of the year.
Why not give one of the simplest, yet most impressive dishes a try and show off to your family and friends. You'll thank us later!  

Ingredients:
2 garlic cloves minced
2 Tbsp Mint olive oil
2 Tbsp Lavender dark balsamic vinegar
1 tsp grainy Dijon mustard
4 (1/2 – 3/4 lb each) frenched lamb chops
2 Tbsp finely chopped mint leaves, divided
 
Instructions:
In a small bowl, whisk together the garlic, olive oil, balsamic, and Dijon.
Place the lamb in a shallow dish and drizzle with the marinade, turning to coat both sides. Place 1 Tbsp of the mint leaves on top. Cover with plastic wrap and place in the fridge for 4 hours, or up to overnight.
Preheat the oven to 350 degrees Fahrenheit. 
Bake the chops, uncovered, for about 20 minutes,
turning halfway through cooking time. 
Sprinkle with the remaining mint before serving.

 

Mint Tzatziki

You probably didn't know you needed this, but try replacing the mayo on your sandwich with this tzatziki. Other ideas are to dip your roasted potatoes in it or pair with your lamb burger for Easter Lunch.

Ingredients:

1 English cucumber
2 tsp sea salt
2 garlic cloves
1/4 cup chopped fresh dill, plus a sprig of dill for garnish
1 Tbsp chopped mint leaves
2 Tbsp Mint Olive Oil
1 1/2 cups Greek Yogurt
2 Tbsp Sicilian Lemon White Balsamic Vinegar
2 Tbsp lemon juice

 

Instructions:

Peel the cucumber, slice it lengthwise, and scrape out the seeds. Grate it into a fine-mesh sieve lined with cheesecloth and set over a bowl.

Add the sea salt, toss well, and let drain at room temperature for at least 1 hour, or overnight in the fridge. Squeeze the cucumber really well to get out as much water as possible. (You can pop a weight on top of the cucumber if you'd like.)

Mince the garlic, then use a mortar and pestle to mash it to a fine paste.
Mix the dill and mint with the garlic, gently mashing them together.

Scoop this mixture into a mixing bowl. Add the drained cucumber and olive oil and mix to combine. Stir in the yogurt, balsamic, and lemon juice.
Season to taste with salt. Garnish with a sprig of dill before serving.
Serve with pita chips, crackers, sliced cucumbers, or use as a condiment!

(Note for leftovers: This will keep for 2 days in the fridge in an airtight container!)

 

 

And there you have it!
 Mint Olive Oil works wonders in some of our everyday foods.
Enjoy your new favorite recipes and let us know how you like them in the comments below!

 

 

Pictures for illustration purposes only; actual recipe results may vary.

Our Visit with Milk Street

By Liz Strauss
on September 12, 2019

Our Visit with Milk Street

Last fall, we partnered with Christopher Kimball’s Milk Street. Culinary magazine, school, public television show, and podcast, Christopher Kimball’s Milk Street has altered the way individuals have tackled their culinary endeavors. Through their innovative expertise and approach to the culinary world, the Milk Street team is dedicated to bringing ease to intimidating recipes.

After visiting the Milk Street studio in Boston last month, we were exposed to that very ease Christopher Kimball uncovered a few years back.

The key is making cooking as simple as possible, as Rosemary Gill, Milk Street’s Director of Education, explained to us. This compliments our business’ mission completely. We provide you with quality olive oils and vinegars, and even the tools necessary in making the most delicious meals you’ve ever cooked up yourself, and in the simplest manner. In fact, we wanted to make it just that much easier for you by getting an inside scoop on how the pros do it.

Cook Like a Pro

Contrast is the cornerstone of Milk Street’s culinary art. Gill stressed to us nothing but contrast, and for good reason. By this term, she means throwing together different flavors and different textures.

via Maggie Griffin

“You get a lot of meals that are sort of one note, you know, they are overwhelmingly soft or chewy,” she explains. For example, she suggests that for mashed potatoes you could throw in some chopped chives. “You get more dimension…” she reveals. “We’re using contrast in order to elevate and draw more attention to the main ingredient.”

One of the most important lessons Gill teaches her students is knowing how to analyze what’s missing, and knowing when you’ve put too much of something in a dish.

 

Let’s Get Started!

We all know that cooking can seem dreadful after a long day at work, or if you simply just don’t know where to start. This is precisely what Milk Street hopes to help individuals with through the “Milk Street: Tuesday Nights” cookbook. The cookbook is there for you to create outstanding meals in a reasonable amount of time, just perfect for the middle of the week. Starting off with meals such as those listed in the cookbook are a great starting point. Then, just keep cooking!

via Maggie Griffin

“You’ve got to make it a habit,” Gill advises to those who want to get into cooking. She also suggests that if you are interested in global cuisines, to choose one at a time and cook just from that region for a month or two. “You’re going to start seeing some similarities and you’re going to start understanding how flavors are put together… you’re just going to be building your library,” she says.

Using One of Our Favorite Ingredients: Olive Oil

One recipe that Gill loves herself is the Cantonese Steamed Fish from “Milk Street: Tuesday Nights,” because of the technique it requires. Sometimes, she’ll make it with a Mediterranean flavor profile, which is when she’ll utilize olive oil.

Gill also tells us her favorite ingredients to add to olive oil:

  1. Za’ atar
  2. Lightly crushed fennel & coriander seeds
  3. Cracked fennel seeds & thyme or oregano

 (Hint, hint: We sell some of these!)

We hope that our customers can utilize a variety of these tips to create new skills in the kitchen. Whether you cook up a new “Tuesday Night” dinner, or try one of our olive oils for the first time, leave your thoughts in the comments below.
We’d love to hear what you think!

 

 

 

 

 

 

 

 

 

Photos by Maggie Griffin

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