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Melgarejo Hojiblanca Tomato Basil Bechamel

This creamy bechamel sauce eschews the saturated fat of butter for vastly healthier UP Certified Extra Virgin Olive Oil. However, that’s not the end of the story. Here I used the inimitable Hojiblanca from Melgarejo Estate in Spain, which brings a spectacular flavor to the otherwise bland canvas that is bechamel sauce. Pictured are Italian […]

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Lemon Agrumato Olive Oil and Polenta Cake

Super simple, extremely delcious, relatively healthy, and adaptable for so many other applications (think trifle, strawberry short cake, glazed lemon cake, with fruit compote, layered cake etc.). It has a lovely, bright lemon aroma and moist crumb exclusively owed to the addition of fused lemon agrumato olive oil, a gentle tang from yogurt, and a […]

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Rock Cod Ceviche with UP Hojiblanca

This is an exceedingly easy dish to dazzle your seafood loving guests with. Ingredients 1/4 cup fresh squeezed lime juice 2 tablespoons Honey-Serrano Vinegar or Jalapeno White Balsamic Vinegar 1/3 cup UP Hojiblanca you could also substitute Baklouti, Chipotle, or Cayenne Olive Oil here 1/2 cup finely diced red onion 1/3 cup chopped cilantro 1 […]

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