Roasted Garlic & Rosemary Olive Oil Dipping Blend (1.5 oz)

Our best seller, a blend of rosemary, garlic and herbs. Use as a quick and easy rub for roasted chicken or pork.

INGREDIENTS: Rosemary, Parsley, Sundried Tomatoes, Garlic, Lemon Powder, Sea Salt

ALLERGENS: No allergins

Serving Suggestions:

• Dipping Olive Oil--add one tablespoon of mix to 2 tablespoons of hot water. After 30 seconds, stir in 1/3 cup of Olea Oliva's Italian (Umbria) robust Olive Oil.
• Herb Butter--add one tablespoon to one stick of butter or better yet use 1/2 cup of Olea Oliva's Naturally Flavored Butter Olive Oil.
• Spread--add one tablespoon to eight ounces of cream cheese.
• Refrigerate leftover oils, herbs & blends until next use.

RECIPES:

[1] Tuscan White Bean Dip

• 1 (15 oz.) can cannellini beans, drained and rinsed
• ¼ cup Olea Oliva's Italian (Umbria) robust Olive Oil
• Squeeze of lemon
• 2 tsp. Halladay's Roasted Garlic & Rosemary Oil Blend
• 2 Tbsp. feta or parmesan cheese, grated (optional)
• 6 black olives, diced (optional)

Mash beans and combine with remaining ingredients. Let sit for a couple of hours to let flavors develop. Great with fresh veggies or pita chips.


[2] Roasted Rosemary Potatoes

• 1 lb. potatoes, cubed (or use frozen potatoes)
• ¼ cup Olea Oliva's Italian (Umbria) robust Olive Oil
• 2 Tbsp. Halladay's Roasted Garlic & Rosemary Blend

Preheat oven to 425°F. Toss together all ingredients and roast until potatoes are tender, about 30-40 minutes. To speed this recipe up, microwave potatoes until softened and bake 20-25 minutes.

[3] Easy Chicken Cassoulet

• 2 Tbsp. Olea Oliva's Italian (Umbria) robust Olive Oil
• 4 chicken leg quarters, about 1 ½ lbs.
• 4 slices of bacon, chopped
• 1 onion, finely chopped
• 2 carrots, peeled and cut into ½ - inch pieces
• 2 ribs celery, cut into ½ - inch pieces
• 2 Tbsp. Halladay's Roasted Garlic & Rosemary Oil Blend
• 1 ½ cups chicken stock
• 1 (15 oz.) can cannellini beans, drained and rinsed
• 2 cups breadcrumbs or panko breadcrumbs

Preheat oven to 375°F. In a skillet, heat the olive oil. Season the chicken with salt and pepper and cook, skin side down, until golden-brown, about 10 minutes. Turn and cook 10 minutes more, then transfer to a 3-quart baking dish. Drain fat from skillet, add half the bacon and cook until crisp, about 4 minutes. Add onion and cook until tender, about 5 minutes. Add carrots, celery and seasoning and cook 1 minute. Stir in stock and beans. Using a fork, mash some of the beans to thicken the liquid, then spoon the bean mixture around the chicken. Combine breadcrumbs and remaining bacon and sprinkle on top. Bake until chicken is cooked, bean mixture is bubbling and topping is golden-brown, about 40 minutes.


[4] Garlic & Rosemary Turkey Burgers

• 1 lb. ground turkey
• 1 carrot, shredded
• 1 small zucchini, shredded
• ½ cup mushrooms, chopped
• 1 Tbsp. Halladay's Roasted Garlic & Rosemary Blend

Preheat oven to 350°F. Combine all ingredients and mix well and form into patties. Bake, turning once, until cooked through, about 30 minutes.


[5] Rosemary & Garlic Roasted Almonds

• 2 cups raw almonds
• 1 Tbsp. butter, melted
• 1 Tbsp. Halladay's Roasted Garlic & Rosemary Oil Blend
• ½ tsp. salt

Preheat oven to 350˚F. Arrange almonds in a single layer on a baking sheet. Bake 5 minutes, stir and bake another 3-5 minutes, until lightly toasted, being careful not to burn. Combine butter, seasoning and salt; toss with almonds while still hot. Serve warm.