Basic Recipes
The OLiV Aioli
Roasted Garlic & Herb Mayonnaise
OLiV Signature Bread
Garlic Balsamic Parmesan Cream
Roasted Garlic
Roasted Garlic & Herb Mayonnaise
Jalapeno Lime Quick Pickles
Maple Bacon BBQ Sauce
The OLiV Aioli
- 1/3 cup Egg Yolks
- 1/4 cup Mayonnaise
- 2 cloves of Garlic, Minced
- 1/4 cup OLiV Balsamic of your choice
- 1/2 cup OLiV EVOO of your choice
- Salt & Pepper to taste
DIRECTIONS:
One of our favourite things to make with OLiV’s True Balsamic and Premium EVO Oils is the classic Aioli. For those who may not know, an Aioli is an emulsion of egg yolks, oils and flavourings. There is a myriad of applications for an aioli but today we plan to focus on sandwich wraps. Below is the basic formula for the Aioli that flavours every wrap and sandwich OLiV is proud to serve. Following this recipe will get you a perfect Aioli every time. The only decision that you need to make is what OLiV Balsamic and EVO Oil you would like to use. Add Eggs, Mayonnaise, and OLiV Balsamic to a food processor and blend for 1 minute. While the machine is running slowly add OLiV EVO Oil until fully emulsified. Add salt and pepper. Blend another minute.
Roasted Garlic & Herb Mayonnaise
- 1/4 Cup OLiV Italian Herb EVO Oil
- 1 Cup Mayonnaise
- 10 – 15 Fresh Basil Leaves, Chopped
- 1 Tbsp Roasted Garlic (See Recipe)
- Salt & Pepper to taste
DIRECTIONS:
Mix mayonnaise, roasted garlic, chopped basil, OLiV Italian Herb EVO Oil together in a bowl and whisk until smooth or alternatively use a food processor or standing blender for a more stable emulsion. Salt and pepper to taste.
OLiV Signature Bread
- 3 1/3 cups All-Purpose Flour
- 4 tsp. Refined Sugar
- 2 tsp. Kosher Salt
- 2 tsp. Dry Yeast
- 300 ml Warm Water
- 3 Tbsp. OLiV Extra Virgin Olive Oil (your choice)
- Yield: 2 loaves
DIRECTIONS:
Place yeast & warm water in a small bowl. Mix & let sit for 5-10 minutes, until the yeast is activated. Yeast is activated when foaming. Once the yeast is activated, add ingredients to the Kitchen Aid Mixer in the following order: Yeast with Water, Sugar, Flour, Salt & OLiV EVOO. Mix on low speed for 1-3 minutes, until the dough is formed. Once formed, increase speed to 5 (medium speed) and mix for 6 minutes. When the dough is soft & has a smooth consistency, divide into two balls. Round the balls & set on a baking tray lined with parchment paper to let rise for 1 hour. You can cover with a damp cloth to help to rise. Once the dough has risen, brush with your OLiV EVOO. Bake at 375 F for 25 min. When the bread is taken out of the oven, brush with more OLiV EVOO if desired.
Roasted Garlic & Lemon Balsamic Parmesan Cream
- 1/4 cup of OLiV Butter EVO Oil
- 1/4 cup of OLiV EVO Roasted Garlic Oil
- 1/4 cup of OLiV White Lemon Balsamic Vinegar
- 1 cup 35% Cream
- 1 1/2 cups of Freshly Grated Parmesan
- Pinch White Pepper
DIRECTIONS:
Heat OLiV Butter EVO Oil in a medium saucepan over medium-low heat and add OLiV Roasted Garlic EVO Oil. Add cream and heat until the cream mixture reaches the scalding point*. Remove pot from heat and whisk in cheese about a half cup at a time. Return to the lowest heat setting and stir continually for 3-5 minutes. Remove from heat and stir in white lemon balsamic. *Scalding point is reached when the cream begins to swell up the sides of the pot. This happens rapidly and will boil over within seconds so do not turn your back.
Roasted Garlic
- 1-2 heads Garlic
- OLiV Italian Herb EVOO
- 1-2 sprigs Rosemary
DIRECTIONS:
Preheat the oven to 400 F. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple of teaspoons of OLiV Italian Herb Olive Oil over each head, make sure the garlic head is well coated. Top with fresh Rosemary. Cover with aluminum foil. Bake at 400 F for 30-35 minutes, or until the cloves feel soft when pressed. Allow the garlic to cool enough so you can touch it without burning yourself. Squeeze the roasted garlic cloves out of their skins, season with salt and pepper, and mash with a fork.
Garlic Parmesan Crostinis
- 1/4 Cup OLiV Garlic EVOO
- 1/3 Baguette or French Stick
- 1/4 cup Parmesan, grated
DIRECTIONS:
Cut baguette into 1/8th Inch slices, brush with OLiV Garlic EVO Oil and sprinkle with parmesan cheese. Arrange on a baking sheet and bake in a 350 F oven for 8-10 minutes or until crispy and golden brown.
Maple Bacon BBQ Sauce
- 1/3 cup Shallot, diced
- 2 Garlic Cloves, minced
- 1/2 cup Ketchup
- 1/4 cup Honey
- 2 tbsp. Brown Sugar
- 1 tbsp. Worcestershire Sauce
- 1 tbsp. Sriracha
- 1 cup OLiV Maple Balsamic
- 2 tbsp. OLiV Bacon EVOO
DIRECTIONS:
Heat OLiV Bacon EVOO, minced garlic and shallot in a saucepan for 1 minute. Add remaining ingredients and bring to a boil. Reduce to a simmer and let cook for15-20 minutes, stirring until sauce thickens. Use this sweet and smoky BBQ Sauceas a marinade for Chicken, Ribs, Burgers, or Baked Beans!
Jalapeno Lime Quick Pickles
- 1 English Cucumber
- Kosher Salt
- 1/4 cup OLiV Jalapeño Lime Balsamic Vinegar
- 1 tsp Sugar
DIRECTIONS:
Lightly salt cucumber slices and put in a strainer over a bowl to drain for 30 minutes. Rinse cucumber slices thoroughly to wash off the salt; pat dry. Put cucumber slices in a small re-sealable plastic bag. Whisk together vinegar and sugar until sugar dissolves. Pour over cucumber. Squeeze the air out of the bag and close it. Refrigerate for at least 30 minutes before serving. It will keep it in the fridge for 1 week.
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8699 Stanley Avenue
Niagara Falls, ON L2E 6X8 Canada
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