Tips and Recipes
Tips for Cooking with Louianna’s Extra Virgin Olive Oil
Although extra-virgin olive oils stand up to heat remarkably well, they do lose flavor as they’re heated, so they are best for uncooked dishes. Use them to harmonize the spices in a dish, to enhance and build flavors, and to add body and depth.
Extra virgin olive oil also balances the acidity in high-acid foods, such as tomatoes, vinegar, wine, and lemon juice. In general, treat your olive oils as you do your wines, carefully pairing their tastes with the flavors of the other ingredients in the dishes you are creating.
Here are some ways to use extra virgin olive oil:
- Drizzle it over salad or mix it into salad dressing
- Use in marinades or sauces for meat, fish, poultry, and vegetables. Oil penetrates nicely into the first few layers of the food being marinated
- Add at the end of cooking for a burst of flavor
- Drizzle over cooked pasta or vegetables
- Use instead of butter or margarine as a healthy dip for bread. Pour a little olive oil into a small side dish and add a few splashes of balsamic vinegar, which will pool in the middle and look very attractive
- When making a sandwich, substitute butter with olive oil; Louianna’s special spout provides perfect control to drizzle just enough on your bread or wrap
- For an easy appetizer, toast baguette slices under the broiler, rub them lightly with a cut clove of garlic, and add a little drizzle of olive oil
- Replace butter with olive oil in mashed potatoes or on baked potatoes. For the ultimate mashed potatoes, whip together cooked potatoes, roasted garlic, and olive oil; season to taste
- Make a tasty, heart-healthy dip by mixing cooked white beans, garlic, and olive oil in a food processor; season to taste with your favorite herbs
- Use olive oil in your sauces — whisking will help emulsify, or blend, the watery ingredients with the oil in the sauce
Baking with Louianna’s Extra Virgin Olive Oil
Most people don’t think of using olive oil when baking, but it’s actually a great way to get more monounsaturated fat and polyphenolic compounds in your diet.
Substituting olive oil for butter dramatically reduces the amount of fat — especially saturated fat — in your baked goods. And of course, olive oil does not contain any of butter’s cholesterol. You’ll also use less fat — you can substitute three tablespoons of olive oil for a quarter-cup of butter. (Check your cookbook for substituting advice.)
The product still turns out as expected, but with 25 percent less fat, fewer calories, and more heart-healthy nutrients.
Toasted Italian Bread, Served with Tomatoes and Feta, Drenched in Olive Oil
A simple mouthwatering appetizer that no one will refuse!
Start by slicing a freshly baked baguette. A ½” thickness will do. Toast in the oven and top with chopped cherry tomatoes and crumbled feta cheese. Add your choice of toppings or spices (minced garlic, oregano, basil, minced parsley, etc.) and drench with Louianna’s Extra Virgin Olive Oil.
Marinated Lamb Chops
A succulent main course that’s simple to prepare!
This recipe serves 4. Takes 15 minutes of prep time; 1 hour to marinate; and 8 minutes to cook. Easy peasy!
1 tablespoon olive oil
1 lemon, zested (about ½ teaspoon)
1 lemon, juiced (about 2 tablespoons)
2 tablespoons finely chopped fresh oregano leaves, or 2 teaspoons dried oregano
2 tablespoons minced garlic
½ teaspoon salt
¼ teaspoon freshly ground pepper
8 (4-ounce) lamb loin chops, trimmed of all visible fat
In a small bowl stir together the first 7 ingredients. Put the lamb chops in a sealable plastic bag and pour the marinade over them. Move the chops around the bag so the marinade coats them well. Marinate for 1 hour.
Grill or broil the chops for 3 to 4 minutes per side for medium rare. Finish by lightly drizzling Louianna’s Extra Virgin Olive Oil on one side.
Oven Baked Fish
Impress friends and family with this tasty dish from the sea! You can bake a whole fish, as seen in the picture above, or fish fillets, as described in the Baked Cod recipe below.
This recipe serves 4. Takes 7 minutes of prep time; and 18 minutes to cook. Now that’s quick and easy!
4 (6-ounce) cod fillets, pin bones removed
Salt and freshly ground black pepper
12 thin lime slices
¼ cup pitted chopped Kalamata olives
¼ cup drained capers
2 teaspoons chopped fresh rosemary leaves
¼ cup olive oil
Lime wedges for serving
Preheat the oven to 475 degrees F.
Put the cod in an ovenproof baking dish and season with salt and pepper, to taste. Top each fillet with 3 lime slices, the olives, capers and rosemary. Drizzle with Louianna’s Extra Virgin Olive Oil.
Bake until the fish is cooked through, about 10 minutes. Remove the fish from the oven and serve with lime wedges. Finish by lightly drizzling Louianna’s Extra Virgin Olive Oil on one side.