Odessy Olive Oils and Vinegars

1 pound fresh whole mushrooms
1 small onion, thinly sliced and separated into rings

Marinade
1 cup extra virgin organic Mission/Manzanillo Blend extra virgin olive oil
1/4 cup lemon juice
1/4 cup cider vinegar
1 tsp. salt
1 tsp. fennel seed
1 tsp. dried basil leaves
1/2 tsp. instant mined garlic
1/4 tsp. pepper

Combine mushrooms and onion in medium mixing bowl and set aside. Blend all marinade ingredients in a small mixing bowl. Pour over onions and mushrooms, cover and refrigerate 1 to 2 days, stirring occasionally. Remove mushrooms and onions with a slotted spoon and serve.

1/2 cup organic Lucca extra virgin olive oil
1 TBSP balsamic vinegar
1 large clove garlic, finely minced
14 tsp. coarse salt
1/4 tsp. freshly ground black pepper
1/4 tsp. chopped fresh rosemary
Freshly grated Parmesan cheese
Crusty french or Italian bread

Combine extra virgin olive oil with ingredients in a jar with a lid. Shake well. Pour into saucers, sprinkle with parmesan cheese before serving. Use as a dip for crusty bread slices.

1/4 cup extra virgin organic Manzanillo olive oil plus more for drizzling
2 large cloves, peeled and very thinly sliced
1 package or bundle of fresh rosemary
8 pieces of boneless chicken thighs, trimmed of fat
Salt and pepper
8 thin slices of prosciutto
2 lemons, cut into thin wedges
Cask 25 balsamic vinegar for drizzling

Heat double burner grill pan, griddle pan or outdoor grill over medium-high heat. Pour 1/4 cup extra virgin olive oil into a shallow dish and add the garlic. Strip the leaves off a sprig of fresh rosemary and finely chop (about 1 tbsp) Add the chopped rosemary to the bowl with the garlic and oil. Break the remaining rosemary up into 8 small sprigs about the size of chicken pieces. Season the chicken pieces with salt and pepper to taste and add them to the garlic mixture. Turn to coat. Wrap the chicken pieces in prosciutto, securing with a sprig of rosemary as you wrap. Drizzle the chicken with more oil and grill for 12 minutes turning occasionally.  Serve 2 pieces of chicken per serving with some lemon wedges for squeezing over the top. Drizzle with balsamic vinegar and serve.

2 cups packed fresh basil leaves – remove stems
4 cloves peeled garlic
1/2 cup toasted pine nuts
2/3 cup Arbequina Extra Virgin Olive Oil
Salt and fresh ground pepper to taste
1/2 cup freshly ground Pecorino cheese

Toast pine nuts in frying pan until golden. Allow to cool. In a small saucepan, add olive oil and garlic.  Over medium heat, roast garlic until golden. Remove garlic with slotted spoon and cool.  Combine the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. With food processor running, slowly pour in 1/2 cup of the cooled olive oil and process until fully incorporated and smooth. Season with salt and pepper. Transfer the pesto to a serving bowl and mix in the cheese.

1 tsp. crushed red pepper
1 tsp. ground black pepper
1 tsp. dried oregano
1 tsp. dried rosemary
1 tsp. dried basil
1 tsp. parsley flakes
1 tsp. granulated garlic
1 tsp. minced garlic
1 tsp. kosher salt
1/4 – 1/3 cup organic mission extra virgin olive oil

Salad

2 ears fresh corn or 1 cup thawed frozen corn
1 15 oz. can black beans, drained, rinsed
1 15 oz. can garbanzo beans, drained, rinsed
1 red bell pepper, cored, seeded, cut into 1/2″ pieces
1 mango, peeled, seeded and cut into 1/2″ pieces

Preheat grill and peel back corn husks. Remove silks and replace husks. Soak in cold water for 30 minutes. Drain and place on the grill for 10-15 minutes. Cool completely and remove husks and remove kernels. In a medium bowl, mix the grilled corn, black beans, garbanzo beans, bell pepper and mango.

Vinaigrette

2 limes, zested and juiced
2 TBSP 8 year old balsamic vinegar
1/2 cup chopped fresh basil
1 tsp. ground cumin
1/3 cup Mission or Manzillo blend extra virgin olive oil
Kosher salt and fresh ground pepper

In a small bowl, combine lime zest and juice, balsamic vinegar, basil and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper to taste.  Pour vinaigrette over salad and toss well. Refrigerate one hour and toss again before serving.