Green Goddess Dressing

By Nuvo Olive OIl
on November 18, 2017

PREP TIME                                     COOK TIME

5 minutes                                              -----                

TOTAL TIME

10 minutes

SERVINGS: 1 cup

INGREDIENTS

1/2 a ripe avocado
1/4 cup coconut milk (60 ml)
3 tbs freshly squeezed lemon juice
1 garlic clove, chopped
2 anchovy fillets, chopped
1/2 cup roughly chopped fresh parsley
1/4 cup roughly chopped fresh basil
1 tablespoon roughly chopped fresh tarragon
1/4 teaspoon salt
1/2 cup Nuvo's extra virgin olive oil (120 ml) or any of your favorite of Nuvo's Flavored Crush Olive Oil.

    INSTRUCTIONS

    1. Blend the first nine ingredients in the food processor until combined.
    2. With the blade running, pour in the oil and process until the dressing thickens and the herbs are finely chopped.

    RECIPE NOTES

    Use this dressing within 5 days.

    Spicy Pineapple Salsa

    By Nuvo Olive OIl
    on November 08, 2017

    PREP TIME                                     COOK TIME

    10minutes                                           5 minutes                             

    TOTAL TIME

    15 minutes

    SERVINGS: 2 cups

    INGREDIENTS

    1½ cups diced pineapple
    1 Persian cucumber, peeled, diced and seeds removed
    1 jalapeño pepper, diced (remove ribs and seeds if you can’t stand the heat)
    ¼ cup diced red onion
    ¼ cup minced cilantro
    2 tablespoons extra virgin olive oil or any of your favorite of Nuvo's Flavored Crush Olive Oil.
    1 lemon squeezed
    Kosher salt
    Freshly ground black pepper

    INSTRUCTIONS

    1. Combine pineapple, cucumber, jalapeño pepper, red onion and cilantro in a medium-sized bowl.
    2. In a small bowl, whisk lemon juice, olive oil, salt and pepper and pour over the mixture.
    3. Stir well and enjoy.

     

    Pizza Cones

    By Nuvo Olive OIl
    on November 06, 2017

    PREP TIME                                     COOK TIME

    30 minutes                                                    40 minutes                             

    TOTAL TIME

    1 hour 10 minutes

    SERVINGS: 5 servings

    CONE INGREDIENTS

    1/2 zucchini, shredded (about 8″ long)
    1 egg
    1 cup shredded cheese.

    INSTRUCTIONS

    1. Preheat oven to 450 degree Fahrenheit .
    2. Mix ingredients. Make 4 8″ circles on a greased cookie sheet . Bake circles for 12 minutes. Let cool for 20 minutes, until patties are solid enough to lift carefully with a spatula. Flip and bake until they start to brown, or 5 minutes more.
    3. Wrap around a conical shape. Let cool on a cooling rack over night.

    FILLING

    shredded mozzarella cheese
    2 Tbsp pizza sauce
    chopped pepperoni, green pepper, onion
    1 cup ricotta cheese
    2 Tbsp Pizza sauce
    4 kalamata olives,
    2 tbsp of Nuvo's Garlic, Spicy Serrano or B.S.G
    0.5tbsp Nuvo's 18 Year Old Traditional or Hickory Smoke Balsamic Vinegar(optional)

      INSTRUCTIONS

      1. Preheat oven to 350 degree Fahrenheit.
      2. In a baking dish, press out any remaining zucchini dough.
      3. Top with sauce, vegetable toppings and cheese. Bake for 15-20 minutes, or until cheese is brown and bubbly. Let cool slightly.
      4. In a bowl, combine Ricotta cheese with 2 Tbsp pizza sauce. Let rest.

      CONE ASSEMBLE

      1. In the bottom of cone, drop the kalamata olive.
      2. Top with cooled pizza casserole to about half way. Scoop 1/4 of the ricotta/sauce mix on top, smooth-side up. Top with kalamata olive.

       

      RECIPE NOTES

      You can add Nuvo's Garlic, Spicy Serrano or B.S.G, pine nuts, hickory smoke balsamic vinegar and additional sauce for ‘toppings’.

      Roasted Salmon and Vegetables with Coconut Aminos

      By Nuvo Olive OIl
      on November 03, 2017

      PREP TIME                                     COOK TIME

      -----                                                    30 minutes                             

      TOTAL TIME

      30 minutes

      SERVINGS: 4 servings

      INGREDIENTS

    1. 1/4 cup coconut aminos
    2. 1 tablespoon toasted sesame oil
    3. 1 tablespoon olive oil or Nuvo's Basil Olive Oil
    4. 3 green onions, roughly chopped
    5. 2 to 4 cloves garlic
    6. 4 (6-ounce) center-cut salmon fillets (170 g each)
    7. 3/4 pound green beans (340 g)
    8. 1 pound mushrooms (try a blend of cremini and oyster), roughly chopped (450 g)
    9. 3 red bell peppers, thinly sliced (seeds removed)
    10. Sea salt and freshly ground black pepper
    11.  

      INSTRUCTIONS

      1. Preheat oven to 450 ºF (232 ºC).

      2. Place three rimmed baking pans in the oven to heat up. One large enough to hold the salmon, the other two for vegetables. The more spread out the veggies are, the faster they will cook.

      3. In a blender, blend the coconut aminos (or tamari) and the oils, green onions and garlic together until the green onions and garlic are very finely chopped.

      4. Pour 1 tablespoon of the sauce into a small bowl and then brush it onto the salmon pieces.

      5. Combine the green beans, bell peppers, and mushrooms in a large bowl. Pour the remaining sauce on top and toss the veggies until well coated.

      6. Take the hot pans out of the oven. Set the salmon pieces in one of the hot pans. Spread the veggies out in the other two pans. Place all the pans in the oven.

      7. Bake for 10 to 12 minutes or until salmon has been cooked as required.

      8. Sprinkle sea salt and black pepper over the salmon and veggies to taste. Serve with additional coconut aminos or tamari on the side for additional flavor if needed.

       

       

      Swedish Meatballs

      By Nuvo Olive OIl
      on November 01, 2017

      PREP TIME                                     COOK TIME

      15 minutes                                           25 minutes                             

      TOTAL TIME

      40 minutes

      SERVINGS: 4 servings

      INGREDIENTS

    12. 1 tsp olive oil
    13. 1 small onion, minced
    14. 1 clove garlic, minced
    15. 1 celery stalk, minced
    16. 1/4 cup minced parsley
    17. 1 lb 93% lean ground beef
    18. 1 large egg
    19. 1/4 cup seasoned breadcrumbs
    20. salt and pepper to taste
    21. 1/2 tsp allspice
    22. 2 cups reduced sodium beef stock
    23. 2 oz light cream cheese
    24.  

      INSTRUCTIONS

      1. In a large deep saute pan, heat oil on medium heat.
      2. Add onions and garlic and sauté until onions are translucent about 4-5 minutes.
      3. Add celery and parsley and cook until soft, about 3-4 more minutes. Let cool a few minutes.
      4. In a large bowl combine beef, egg, onion mixture, breadcrumbs, salt, pepper, and allspice. Mix well and form meatballs 1/8 cup each (fill 1/4 cup then divide the meat in half).
      5. Add beef stock to the pan and bring to a boil. Reduce heat to medium-low and slowly drop meatballs into the broth. Cover and cook about 20 minutes.
      6. Remove the meatballs with a slotted spoon and set aside in a serving dish.
      7. Strain the stock, add to blender with cream cheese and blend until smooth. 
      8. Return to pan and simmer a few minutes to thicken, then pour over meatballs. 
      9. Garnish with parsley and serve over noodles or with toothpicks if you want to set these out as an appetizer.

      Shrimp and Avocado Salad

      By Nuvo Olive OIl
      on October 31, 2017

       

      PREP TIME                                     COOK TIME

      10 minutes                                                 -----

      (plus 1-3 hours to marinade cooked shrimp)                                   

      TOTAL TIME

      1-3 hours plus 10 minutes

      SERVINGS: 2-4 servings

      INGREDIENTS (Cilantro Dressing/Marinade)

      INSTRUCTIONS

      1.    Combine all ingredients in a bowl and mix.

      INGREDIENTS (Salad)

      • Cilantro dressing
      • 1 lb cooked shrimp, deveined and tail removed
      • 2 ripe avocados
      • 4 cups lettuce or baby greens

      INSTRUCTIONS

      1.    Pour cilantro dressing/marinade over shrimp (make sure any excess water is poured off, if you are using thawed frozen shrimp).  Stir to coat.  Cover and refrigerate for 2-3 hours (minimum 1 hour).
      2.    Wash and dry lettuce (use a salad spinner, paper towel, clean tea towel or just let it sit in a colander).  Divide among plates.
      3.    Cut avocado into bite-size wedges.  Sprinkle over lettuce.
      4.    Top with marinated shrimp and leftover dressing.  Enjoy!

      Kale Lemon Salad

      By Nuvo Olive OIl
      on October 30, 2017

      PREP TIME                                     COOK TIME

      15 minutes                                          -----

      TOTAL TIME

      15 minutes

      SERVINGS: 4-5 servings

      INGREDIENTS

      • 5-6 cups curly Kale, chopped (baby kale will work if eating right away)
      • 1 medium Lemon, juiced
      • 3 Tablespoons Extra virgin or Nuvo's Meyer Lemon Olive Oil 
      • 1/4 cup Parmesan, freshly grated + extra for topping
      • 1/4 cup golden raisins + extra for topping

      INSTRUCTIONS

      • In a large bowl, add kale, lemon juice, and olive oil.
      • Toss until Kale is evenly coated. Add Parmesan and golden raisins and toss.
      • Top off the salad with a little extra Parmesan and raisins.
      • Serve cold.

      Gluten Free Fish And Chips

      By Nuvo Olive OIl
      on October 29, 2017

      PREP TIME                                     COOK TIME

      10 minutes                                       35 Minutes

      TOTAL TIME

      45 minutes

      SERVINGS: 4 servings

      INGREDIENTS

      Nuvo Extra Virgin Olive Oil for shallow frying
      3 large potatoes, roughly cut into thick chips
      2 cups rice flour
      1 tbsp gluten-free baking powder
      salt and pepper
      250 ml chilled soda water
      1 egg lightly beaten
      6-8 flathead fillets cut in half
      2 cups frozen peas
      2 tbsps mint, roughly chopped
      1 tbsp butter/olive oil
      lemon

      INSTRUCTIONS

      1. Place the potato chips onto a tray, coat with some olive oil and sea salt, and place into an oven preheated to 200°C for approximately 35 minutes, or until cooked and golden brown. If you want to be really decadent, use Nuvo's Garlic or Spicy Serrano or best of all BOTH for some amazing spicy, garlic potato chips.
      2. Combine the rice flour, baking powder, salt and pepper. in a large mixing bowl. Add the soda water and egg, and whisk into a smooth batter. Dip the fish pieces into the batter, letting the excess drip off.
      3. Heat about an inch of olive oil in a pan. Fry the fish pieces for a couple of minutes on each side, until they are nice and golden brown.
      4. While you are frying the fish, place 2 cups of frozen peas into a pan with a tbsp of butter or olive oil. Once cooked through, pour into a small bowl, add mint and juice of a lemon and mix through. Season to taste.
      5. Serve fish, chips, and peas with a side of lemon for a rustic and classic dinner.

       

      The Salad Dressing To NEVER Eat

      By Nuvo Olive OIl
      on October 26, 2017

      At Nuvo Olive Oil, we NEVER use this kind of salad dressing, and you shouldn’t either. Read on to find out why, and see the super simple healthy alternative below.

       

      What Kind Of Salad Dressing Should We Avoid?

       The kind of salad dressing to avoid is a pre-made store-bought salad dressing…

       

      Why Should You Avoid Store-Bought Salad Dressings?

      1. Almost all store-bought salad dressings have high fructose corn syrup (HFCS).
      1. Almost all store-bought salad dressings contain super refined, health-destroying oils like:
      • Soybean oil,
      • Refined canola oil...

       

      What’s Wrong With Soybean And Canola Oil?

      Well, despite all the deceptive marketing health claims, soybean and canola are dangerous for your health because they create widespread disease provoking inflammation throughout the body.

      Find out more about the dangers of processed vegetable oils, including canola oil. 

      No, you cannot see the dangerous damage inside your body cells, but researchers now know that most chronic diseases stem from chronic inflammation.

       

      How Vegetable Oils Become Dangerous:

      First, the refining process of both soybean and canola oil oxidizes the fat compounds and this makes them inflammatory to your body cells.

      Also, soybean oil is WAY too high in omega-6 fatty acids which throw your omega-6 to omega-3 balance out of whack.

      BTW, Omega-6 fatty acids are found big time in processed packaged foods because they are cheap, and make the products shelf stable. And, frankly, most people still rely on highly processed packaged food, so, most people already get way too much Omega-6 and not enough Omega-3.

       

      What If The Bottle Claims It Contains Olive Oil?

      We know that olive oil is jammed packed with health benefits, but when it comes to store-bought dressings, the amount is hardly measurable.

      Yes the front label may boast about olive oil as an ingredient, but don’t be fooled.

      Go ahead and look more closely at the ingredient amounts, and you’ll usually see that the amount is negligible.

       

      Healthy Olive Oil Based Alternative Salad Dressing Recipe To The Rescue:

      So, let’s make a super simple, lower cost, and much healthier salad dressing at home.

      Ready? Here’s what you do.

       

      Nuvo Olive Oil’s Healthy Balsamic Vinaigrette Dressing

      Fill your salad dressing container (E.G. a pint sized mason jar) with these approximate ratios of liquids:

      • 1/3rd of container filled with balsamic vinegar
      • 1/3rd of container filled with apple cider vinegar
      • fill the remaining 1/3rd of container with extra virgin olive oil
      • Add just a small touch (approx 1 or 2 teaspoons) of real maple syrup
      • Add a little bit of onion powder, garlic powder, sea salt, and black pepper and then shake the container to mix all ingredients well.

      NOTE: Refrigerate and shake each time before use. And feel free to experiment with the amount, the flavor of olive oil and balsamic (maybe Meyer Lemon Oil and Fig Balsamic next time), or the kind of spices. E.G. if you enjoy Italian spices, try a pinch and see how it tastes.

      This homemade salad dressing mixture is delicious and healthy, and we pretty much never get tired of it!

       

      Other Ways To Use Nuvo Olive Oil Balsamic Vinaigrette

      1. Use as a dip for bread, crackers, or raw veggies,
      2. Use as a marinade for grilling
      3. Use on your cooked veggies
      4. You can even stir fry with it.

      There you have it.

      Have your own cool salad dressing recipe?

      We’d love to see it so we can share it with others.

      Leave a comment or email us and we will post it so others can benefit too.

      Gluten-Free Olive Oil Muffins

      By Nuvo Olive OIl
      on October 11, 2017

       

      PREP TIME                                     COOK TIME

      10 minutes                                       20 Minutes

      TOTAL TIME

      30 minutes

      SERVINGS: 6-8 servings

      INGREDIENTS

      2 tablespoons Nuvo extra-virgin olive oil , plus more for the pan
      2 cups almond flour (very finely ground almonds)
      1/4 cup sugar
      1 teaspoon baking soda
      1/2 teaspoon kosher salt
      1/2 teaspoon ground cinnamon
      2 large eggs
      1 teaspoon vanilla extract
      2 tablespoons plain yogurt
      1 cup fresh blueberries and/or walnuts or dried fruit

      INSTRUCTIONS

      1. Preheat the oven to 425 degrees. Grease 6 to 8 wells of a standard muffin pan with a little oil, or line the wells with paper baking cups.
      2. Use a fork to whisk together the almond flour, sugar, baking soda, salt and cinnamon in a mixing bowl.
      3. Combine the eggs, the 2 tablespoons of oil, the vanilla extract and yogurt in a separate bowl. Gently stir that mixture into the flour mixture; the batter will be fairly stiff. Gently fold in the fruit and/or nuts.
      4. Divide the batter evenly among the 6 to 8 wells, filling them almost to the brim. Bake for 5 minutes, then reduce the oven temperature to 350 degrees; bake for 15 to 20 minutes or until the muffins are lightly golden and thoroughly dry on top.
      5. Transfer the muffins to a wire rack to cool slightly before serving.

      RECIPE NOTES

      The baked, cooled muffins can be frozen for up to 1 month, wrapped individually in plastic wrap and sealed in a zip-top bag

       

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