Welcome To Viva Oliva 805-886-4342
Cart 0

Recipies

Olive Oil Here, Balsamic There...

Olive Oil Here, Balsamic There...

Olive oil and balsamic are all over this plate, yet hidden from plain sight.  The grass fed N.Y. steak for instance was marinated with a bright and delicious combination of Chipotle olive oil and pineapple white balsamic with a little cracked pepper and sea salt.  The aioli on the asparagus is made with Harissa Olive Oil, and the truffled butternut squash arancini was deep fried with UP Certified Hojiblanca from Melgarejo while the risotto was made with a splash of White Truffle Olive Oil.Truffled Butternut Squash Risotto for Making Arancini1 1/2 cups Arborio rice2 cups hot vegetable or chicken stock1/2...

Read more →


Delizia Brand Roasted Red Peppers Marinated in UP Olive Oil

Delizia Brand Roasted Red Peppers Marinated in UP Olive Oil

I had a little fun with our soon-to-be-available, locally grown jarred roasted red peppers marinated in UP Certified Extra Virgin Olive Oil.  The uses are endless really but as you know the obvious application isn't always where my mind is at. These peppers have a lovely hint of smokiness from the roasting process, a deep rich red pepper flavor, a hint of garlic from the whole garlic clove they're marinated with, and of course, a spectacular herbaceous-green flavor note from the UP Arbequina olive oil they're marinated in. In keeping with my out-of-the-box thinking, I decided to make fresh pasta...

Read more →


Oven Roasted Tomato Quiche with UP Extra Virgin Olive Oil Pastry Crust

Oven Roasted Tomato Quiche with UP Extra Virgin Olive Oil Pastry Crust

Oven Roasted Tomatoes in UP Extra Virgin Olive Oil   2 tbs. 300+ Poly UP Extra Virgin Olive Oil2 cloves garlic, crushed A sprig of fresh marjoram or oregano (optional)Sea salt  Fresh ground pepper1 pound meaty, tomatoes containing less water, such as Roma TomatoesPreheat the oven to 300 F. Combine the UP extra virgin olive oil, garlic, herbs, salt, and pepper in a shallow oven proof dish. Slice the tomatoes in half lengthwise, toss with the oil and seasonings, and place cut side down in the dish. Bake for 2 1/2 hours, or until the tomatoes are completely soft and become wrinkledWhole Wheat...

Read more →


Extra Virgin Olive Oil Hollandaise Sauce, Hold the Butter Please!

Extra Virgin Olive Oil Hollandaise Sauce, Hold the Butter Please!

Butter Olive Oil Hollandaise Sauce 1 tbsp fresh lemon juice 1 tsp ground white pepper 3 egg yolks 1 cup Delizia Butter Extra Virgin Olive Oil, warmed 1 tsp fine sea salt Cayenne pepper (optional) Instructions Whisk together the egg yolks, lemon juice and 1 tbsp of warm water. Add the mixture to the jar of a blender.  With the machine continuously running, slowly pour in olive oil, a little at a time. If the mixture thickens too quickly, add a little more warm water. Continue blending adding remaining olive oil in a thin stream until the mixture emulsifies (thickens)....

Read more →


Fresh Cherve Drizzled with Aged White Peach Balsamic Condimento Reduction

Fresh Cherve Drizzled with Aged White Peach Balsamic Condimento Reduction

This application is easy, elegant and delicious.  Use  only the finest quality, fresh goat cheese here.  The golden peach condimento reduction compliments the creamy, slightly salty, tangy goat cheese perfectly.  It adds a mellow sweetness, the complex flavor of ripe peach and naturally caramelized dried fruit notes.  Fresh Cherve Drizzled with Aged Golden Peach Balsamic Condimento Reduction   2 cups aged white peach balsamic condimento 8 oz. fresh cherve In a 2 quart sauce pan over very low heat, gently simmer the condimento and reduce by half, approximately one cup.   The condiment should never be allowed to boil or the...

Read more →