Honey Peanut Butter

Posted by Alexa Ketterling

Ingredients:

  • 1 cup shelled and skinned roasted peanuts
  • 1/2 teaspoon kosher salt
  • 2 teaspoons honey (or more to taste)
  • 2 tablespoons Simply Senza Safflower Oil

 

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Topics: Sunflower/Safflower Oil

Roasted Vegetable Salad

Posted by Alexa Ketterling

Ingredients:

  • 1 to 2 Red Bell peppers 
  • 2 large Carrots 
  • 1 whole Onions 
  • Half of an Eggplant 
  • Baby Potatoes cut in half (your desired amount)
  • 1/2 of a Zucchini 
  • 3 cloves of Garlic 
  • Olive Oil drizzle
  • Salt to taste
  • Pepper to taste
  • Cherry Tomatoes to desired liking
  • Parsley

For Dressing:

  • 2 tablespoons Mustard Sauce
  • 1 tablespoon Honey
  • A dash of Vinegar (1/2 a teaspoon or less)
  • Senza Fina Olive Oil drizzle to desired amount
  • 1 1/2 tablespoon Water
  • 1/2 tablespoon Oregano

Directions:

  • In a bowl add all the cut vegetables one by one like red bell peppers, carrots, onions, eggplant, baby potatoes, zucchini and garlic.
  • Add olive oil, salt, pepper to the vegetables and give it a toss.
  • Cover the baking tray with an aluminum foil and place the vegetables.
  • In a pre heated oven, bake them at 180° for 15 to 20 minutes.
  • Peal the skin of the garlic and smash them, add the baked vegetables along with cherry tomatoes.
  • Add the dressing along with parsley and toss them together.

    Dressing:

  • In a jar, add mustard sauce, honey, vinegar, olive oil, water and oregano. Mix them well. Shake them and the dressing is ready.
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Topics: Olive Oil

Olive Oil Mashed Potatoes

Posted by Alexa Ketterling

Ingredients:

  • 4 lbs. Yukon Gold or creamer potatoes, peeled and cut into 1-inch chunks
  • 2/3 cup senza fina olive oil, plus more for drizzling
  • 2 cloves garlic, gently smashed and peeled
  • 2 sprigs fresh rosemary
  • 2 1-inch-wide strips lemon zest
  • 1/4 tsp. crushed red pepper
  • 2 tbsp. chopped fresh flat-leaf parsley

 

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Topics: Olive Oil

Broccoli Apple Vegan Salad

Posted by Alexa Ketterling

Ingredients:

For the Salad:

  • 4 cups broccoli cut up and shredded (about 2 medium heads)
  • 3 apples of your choice, diced right before you add them to the salad
  • 1/4 cup onion red, diced
  • 1/2 cup raisins
  • 1/2 cup sunflower seeds

 

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Topics: Olive Oil

Sun Dried Tomato Olive Oil Bread Dip

Posted by Alexa Ketterling

Ingredients:

  • 1/2 cup Senza Fina Extra Virgin Olive Oil
  • 1/4 cup sun-dried tomatoes in oil, drained and minced
  • 1 teaspoon red pepper flakes
  • 2-3 cloves fresh garlic, pressed
  • 2 tablespoons fresh basil, minced
  • 2 tablespoons freshly grated Parmesan cheese
  • Kosher salt and black pepper to taste
  • 1 Italian bread boule

 

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Topics: Olive Oil

Holiday Olive Oil Bundt Cake

Posted by Alexa Ketterling

Cake Ingredients:

  • 1 cup senza fina extra-virgin olive oil, plus more for the pan
  • 2 1/2 cups all-purpose flour, plus more for dusting 
  • 3/4 cup almond flour 
  • 1 1/2 teaspoons baking powder 
  • 1/2 teaspoon salt 
  • 1 3/4 cups granulated sugar 
  • 4 large eggs, at room temperature 
  • 1 teaspoon pure vanilla extract 
  • 1/2 teaspoon pure almond extract 
  • 1/2 cup unsweetened almond milk 

 

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Topics: Olive Oil

Garlic-Basil Grilled Chicken with Caprese Salsa

Posted by Alexa Ketterling

Ingredients:

  • Chicken
  • 1 cup fresh basil leaves
  • 6 garlic cloves
  • 1/4 cup senza fina olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon pepper
  • 8 small chicken breast halves with bone and skin (5 lbs. total)
  • Salsa
  • 1 qt. mixed colors cherry and grape tomatoes, halved
  • 2 cups (12 oz. drained) fresh mozzarella balls such as perlini or small wedges of bocconcini
  • 1 cup roughly chopped fresh basil leaves
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup white balsamic vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper

 

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Topics: Extra Virgin Olive Oil, Olive Oil

Golden Olive Oil-roasted Potatoes

Posted by Alexa Ketterling

Ingredients:

  • 5 pounds large Yukon Gold potatoes
  • 3 tablespoons senza fina extra virgin olive oil 
  • About 1/2 tbsp. sea salt such as fleur de sel

 

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Topics: Extra Virgin Olive Oil

Olive Oil Conversion vs Butter

Posted by Alexa Ketterling

Have you ever wondered how much olive oil to use vs butter in a recipe? When cooking it can be confusing but here is a quick breakdown of the measurements to switch over to olive oil vs butter.

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Topics: Olive Oil

Garlic Parsley Olive Oil Spaghetti

Posted by Alexa Ketterling

Ingredients:

  • 2/3 pound spaghettini or angel hair pasta
  • 6 tbsp Senza Fina™ Extra Virgin Olive Oil
  • 6 garlic cloves, minced
  • 1 bunch Italian parsley, chopped
  • sea salt
  • pepper

 

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Topics: Extra Virgin Olive Oil

Barbecue Pot Roast

Posted by Alexa Ketterling

Ingredients:

  • 2-3 pound roast
  • 4 tablespoons Senza Fina™ Extra Virgin Olive Oil
  • 4 teaspoons sea salt
  • 4 teaspoons black pepper
  • 28-ounce bottle barbecue sauce

 

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Parmesan Roasted Califlower

Posted by Alexa Ketterling

Ingredients:

  • 1 large head cauliflower, cleaned and separated into florets (1 lb.)
  • 4 tablespoons Senza Fina™ Extra Virgin Olive Oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 cup grated Parmesan (40 grams)

 

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Topics: Extra Virgin Olive Oil

Stove Top Olive Oil Popcorn

Posted by Alexa Ketterling

Ingredients:

  • 1/2 cup of yellow popcorn kernels
  • 3 tbsp Senza Fina™ Organic Extra Virgin Olive Oil
  • Salt To Taste

 

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Topics: Extra Virgin Olive Oil

Crockpot Potato Soup

Posted by Alexa Ketterling

Ingredients:

  • 5 medium gold potatoes. diced small
  • 1/2 white onion. chopped
  • 5 clove garlic. chopped
  • 2 can cream of mushroom soup
  • 1/2 cup sour cream
  • 1/3 cup milk
  • 3 tbsp Senza Fina™ Extra Virgin Olive Oil
  • 1/2 stick butter
  • 1/2 cup vegetable broth
  • 1 tbsp black pepper

Directions:

  • Once all your ingredients are chopped/diced, set crockpot to high, add potatoes.
  • In a saucepan, on med heat, heat olive oil, add onion and garlic. Cook until onion is translucent.
  • Turn saucepan heat to low. On top of the onion, garlic, add cans of soup, butter, milk, sour cream and pepper. Stir until all is mixed well. Add to potatoes in crockpot.
  • Once all that is mixed together in the crockpot, add vegetable broth. Mix well. Put your lid on and cook on high for 5 hours.
  • Enjoy! This one is fantastic topped with shredded cheese or green onion if you wish.
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Topics: Extra Virgin Olive Oil

Tαco Spαghetti

Posted by Alexa Ketterling

Ingredients:

  • 1 tαblespoon Senza Fina™ Extra Virgin Olive Oil
  • 1 pound ground beef
  • 1 (1.25-ounce) pαckαge tαco seαsoning
  • 1 (10-ounce cαn) Mild Diced Tomαtoes & Green Chilies
  • 1 tαblespoon tomαto pαste
  • 8 ounces spαghetti
  • 1/2 cup shredded cheddαr cheese
  • 1/2 cup shredded mozzαrellα cheese
  • 1 Romα tomαto, diced
  • 2 tαblespoons chopped fresh cilαntro leαves

 

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Topics: Extra Virgin Olive Oil

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