pasolivo olive oil

INGREDIENTS: 3 mixed heirloom tomatoes, chopped 1 fresh mozzarella ball, sliced 4 slices baguette, grilled 3 tablespoons Pasolivo Citrus Olive Oil 1 garlic clove, chopped 3 basil leaves, chopped 14 cup Pasolivo Tuscan Balsamic Vinegar 2 teaspoons sugar Salt and pepper to taste In a small pot reduce the Pasolivo Tuscan Balsamic Vinegar and sugar over medium heat until thick. Mix tomatoes, garlic, Pasolivo Citrus Olive Oil, basil, salt and pepper. Place the grilled baguette on a plate. Add a thin slice of fresh mozzarella on top of the bread. Place bruschetta mix on top of the cheese and drizzle with balsamic reduction.

1 corn on the cob, shucked and clean 2 tsp. Pasolivo Basil Olive Oil, divided use 1 12 tsp. Pasolivo Spicy Italian Blend 14 tsp. Pasolivo Pacific Blue Kosher Sea Salt 2 tsp. Parmesan cheese, to be sprinkled on after the corn is cooked. Piece of foil large enough to wrap around corn and seal for cookingPlace corn on the center of the foil. Rub 1 tsp. Pasolivo Basil Olive Oil on the corn. Sprinkle the Spicy Italian Blend and salt onto the corn and wrap the foil around the corn, sealing the edges. Bake the corn in the oven at 425 degrees until cooked, about 20 minutes. Or grill on the BBQ for 15-20 minutes, until cooked. When ready to eat, open the foil, drizzle with remaining 1 tsp. Pasolivo Basil Olive Oil and sprinkle with Parmesan cheese. Add salt to taste if desired.

Light and golden drizzle this delicious citrus, kissed honey, over your deserts, and pastries. Use it in your sauces, or as a perfect complement to a variety of savory dishes.

Basil Olive Oil is blended with 500 pounds of fresh basil for every ton of olives in this superbly flavored oil. A subtle sweetness gives way to a pleasantly peppery finish. Pair with salads, pasta, grilled meat, and even on scrambled eggs.

1 12 pounds ground turkey 14 cup cored and shredded zucchini (dry on paper towel) 14 cup small dice red pepper 14 cup small dice red onion 14 cup Pasolivo Citrus Pesto (recipe below), plus additional to top the burger Salt and pepper to taste Sliced mozzarella Sliced fresh tomato Hamburger buns Citrus Pesto 12 cup Pasolivo Citrus Olive Oil(You may want more or less for desired consistancy) 14 cup Pasolivo Sparkling Citrus Vinegar 1 cup Fresh Basil, packed 1 cup Fresh Mint, packed 2 tsp. orange zest 3 cloves fresh garlic 1 cup chopped walnuts 2 tsp. Pasolivo Pacific Blue Kosher Sea Salt 12 tsp. freshly ground pepper 12 cup Parmesan cheeseMix all ingredients up to the cheese and form into patties. The quantity will vary depending on the size of your burgers. Grill turkey burgers until at least 165 degrees. With a minute or two left of cooking time, top the burgers with cheese. Brush the buns with olive oil and lightly toast on the grill. To serve, top the burger with additional pesto, and sliced tomato. Citrus Pesto Add all of the ingredients, except the Pasolivo Oil, vinegar, salt and pepper, to a food processor and pulse until coarsely mixed. While processing, slowly add the olive oil and vinegar until well blended. You may want to add more oil if the pesto is too thick. Add the salt and pepper to taste. To store in the refrigerator, top the pesto with a thin layer of the Pasolivo Citrus Olive oil. Makes approximately 3 cups.

kitchen, this should be it! Pacific Blue is an all natural Kosher flake sea salt that can be used in everything. Use as finishing, cooking, baking, spice blends and on salads, meats, seafood, saucessoups, etc.