29
BUTTER TO OLIVE OIL CONVERSION CHART
COLAVITA OLIVE OIL & FOOD PAIRING CHART
HEALTH BENEFITS OF OLIVE OIL
INTRODUCTION TO BEETS
ROASTING Simple Roasted Beets Golden Beet & Cauliflower Soup Spiced Croutons Tangy Beet Ketchup
FRYING Golden Beet Polenta Fries Avocado Mayo & Crispy Onions
GRILLING Beet Burgers
MARINATING Marinated Beets
DRESSING Beet Stacks with Tangy Beet Dressing
SAUTÉING Beet Gnocchi with Squash, Walnuts & Sage
BAKING Beet & Squash Chips Beet & Squash Chip Granola Chocolate Beet Cake with Pink Sea Salt
INCREDIBLE NON-EDIBLES
.........................................................1
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...............................................................................5
.................................................................................................7
...........................................................................................................11......................................................................................13
...................................................................................................................15.............................................................................................................17
..................................................................................................21.......................................................................................23
.........................................................................................................................27
...................................................................................................................31
..............................................................................35
......................................................................39
..........................................................................................................45............................................................................................47
...........................................................................49
.........................................................................................52
O L I V E O I L G U I D E f r o m
21
4
65
EXTRA VIRGIN OLIVE OIL is the best choice when it comes to adding
flavor to just about any type of food. But did you know that leading health
experts and top medical journals tell us that Extra Virgin Olive Oil (or
EVOO) can also help to improve your health? Here’s a list of what they say
about having Extra Virgin Olive Oil in your daily diet.
Reduces Cholesterol Levels: If Olive Oil is high in fat, why is it considered
healthy? Olive oil contains more Monosaturated (MUFAS) “good” fats
per serving than any other cooking oil, which helps to lower “bad” LDL
cholesterol and increase HDL (“good”) cholesterol.
Has No Trans Fats: EVOO contains none of the harmful trans fats found
in many processed foods. Trans fats raise LDL cholesterol levels and don’t
provide a boost to good HDL cholesterol; so stay clear!
Healthier than Butter: A tablespoon of olive oil contains just 1.8 grams of
saturated fat compared to 7.2 grams in a tablespoon of butter.
Helps Lower Heart Disease Risk: EVOO, from the first pressing of the
olives, contains the highest levels of antioxidants (known as polyphenols),
which help increase good HDL cholesterol in the blood. Ordinary olive and
vegetable oils don’t provide the same benefits because the polyphenols are
removed in the refining process.
Helps Prevent Breast Cancer: Research has shown that consumption of
olive oil, the richest dietary source of oleic acid, helps suppress the action
of a cancer-promoting gene found in about a third of breast cancer patients.
Reduces Alzheimer’s Disease Risk by 40%: A four-year study of over 2,000
men and women found that those whose eating habits most closely followed the
Mediterranean pattern – high in fruits, vegetables, beans, and unsaturated fats
from olive oil and fish – were least likely to develop the disease.
Keeps Diabetes Under Control: For people with diabetes, extra virgin olive oil is an excellent
source of fat because it reduces bad LDL cholesterol, raises good HDL cholesterol, and
adds only a small amount of saturated fat. In addition, regular consumption of
olive oil can reduce the chances of developing insulin resistance, a risk factor for
diabetes, heart disease and strokes.
Relieves Pain and Inflammation: EVOO contains a compound that mimics the
pain-relieving action of ibuprofen. Regular consumption of extra virgin olive oil
may therefore help decrease the risk of stroke, heart disease, certain forms of
cancer, and some dementias.
Eases Common Intestinal Problems: A tablespoon of olive oil consumed on an empty stomach
acts as a soothing, nutritious laxative. It can help relieve upset stomachs and heartburn as well.
Olive oil also helps defend against ulcers because it protects the stomach and intestinal linings
from gastric acid.
Enhances Skin, Hair, and Nails: Repair split ends and add luster to your hair by massaging a
few tablespoons of EVOO into the hair and scalp. Cover with a plastic shower cap and leave on
for anywhere from 30 minutes to overnight, then shampoo as usual. Gently rub a small amount
of EVOO into skin whenever you need softening and moisturizing; apply extra oil to rough or
cracked areas and stretch marks. See our recipes on page 51.
*Source: Monell Chemical Senses Center, September 2005.
87
YOU CAN’T BEAT BEETSIf you’re looking to pack a powerful nutritional punch this winter,
look to beets. These multicolored root vegetables (they come in
red, golden and striped varieties) are heart-health friendly.
In this collection, we at Colavita bring you our helpful guide to
baking, sautéing, frying, marinating, dressing, roasting and grilling
our favorite winter root—beets!
Beets’ nutritional benefits come particularly from fiber,
vitamins, minerals, and antioxidants. The roots are rich sources
of B-complex vitamins such as niacin (B-3), pantothenic acid
(B-5), pyridoxine (B-6) and minerals such as iron, manganese,
copper, magnesium and potassium.
And don’t ignore the leaves! Beet greens are excellent sources
of vitamin C—one of the most powerful natural antioxidants.
The leafy green tops are also a good place to find carotenoids,
flavonoid antioxidants and vitamin A.
But how do they taste? Beets are both subtly sweet and tangy, and
incredibly moist. This makes them a great addition to cakes and
baking, a smooth ingredient in dressings and dips, and a flavorful
counterpoint to gnocchi, soups and even burgers.
O L I V E O I L G U I D E f r o m
109
Simple roasted beets are the foundation of many of the following
recipes. Roasting is a simple process of cooking in the oven. It
allows the beets to soften and releases their natural sugars. All
that’s needed is a little time.
Once you’ve roasted, smoothing the beets into a purée creates
a base for everything from soups to dips like ketchup.
So fire up those ovens and let’s get roasting!
Extra Virgin Olive Oil, Private Selection Fruttato Olive Oil
O L I V E O I L G U I D E f r o m
125
P R O C E S S
Heat an oven to 400°F.
Remove the leafy stems (you can reserve them for salad
greens), and slice the beets in half.
Wrap each loosely in aluminum foil and place on a baking
sheet and in the oven.
Bake until soft when pierced with a knife—about 40 minutes.
Remove the beets from the oven and allow to cool.
Peel the skins from the beets, and slice them into rounds
or wedges.
s impleR O A S T E D B E E T S
I N G R E D I E N T S& S U P P L I E S
4 medium beets
aluminum foil
a baking sheet
a sharp knife
P R O C E S S
Heat the oven to 400°F and line a large baking sheet with
parchment paper.
Cut the beets in half and wrap them loosely in tin foil. Place them
on the baking sheet along with the florets of cauliflower. Drizzle the
cauliflower with Colavita Olive Oil.
Bake in the oven until the beets are soft when pierced with a fork
(about 30-40 minutes) and the cauliflower is soft and turning golden
brown. Remove from the oven and allow to cool.
When the beets are cooled, peel their skins off. Place the 4 large
beets and the cauliflower in a blender or food processor with a half cup
of low sodium chicken or vegetable stock and purée until smooth. You
can freeze this purée to save it for another time, or use it immediately.
Heat 2 tablespoons Colavita Olive Oil in a medium stock pot over
medium-low heat. Add the chopped shallots and garlic along with the
thyme, fennel seeds and parsley. Simmer for about 3 minutes, or until
the shallots are soft.
Add the cauliflower and beet purée, stirring to incorporate all the
spices. Cook for about 5 minutes, then add the wine, paprika, salt,
tarragon and freshly ground black pepper.
Simmer about 5 minutes, until the wine starts to thicken and reduce.
Add the rest of the stock and the white balsamic vinegar and continue
to simmer for about 20 minutes. Taste for salt and add plenty of freshly
ground pepper.
Pour the soup into a bowl. Slice the small roasted beets, and place
a few slices on top of the soup. Drizzle with Colavita Olive Oil, and
sprinkle with freshly ground black pepper, some fresh tarragon and a
few kernels of goat cheese. Top with spiced croutons (recipe on next
page). Serve immediately.
I N G R E D I E N T S
Serves 4
2 tablespoons Colavita Extra Virgin or Private Selection Fruttato Olive Oil
1 shallot, finely chopped
1 clove garlic, minced
1 head of cauliflower, cut into florets
4 medium sized golden beets, plus 2 small golden beets
(these last two are for garnish)
1 tablespoon thyme
1 tablespoon parsley
1/2 teaspoon fennel seeds
1 teaspoon smoked paprika
1 tablespoon fresh tarragon
1/2 cup white wine
1 ½ cup low sodium chicken or vegetable stock
1 tablespoon Colavita White Balsamic Vinegar
salt & freshly ground black pepper
1/4 cup crumbled goat cheese for garnish
14
&go lden bee tC A U L I F L O W E R
S O U P
I N G R E D I E N T S1 loaf of stale crusty bread, cut into cubes
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon curry powder
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh thyme, chopped
Colavita Extra Virgin Olive Oil
6 oz goat cheese
P R O C E S SHeat an oven to 400°F and line a baking sheet with parchment paper.
In a small bowl, combine all the spices.
Drizzle the cubes of bread with Colavita Olive Oil, then place them in the spice mixture and roll to coat. Toast them in the oven until slightly golden, about 8 minutes.
Remove them from the oven, and turn on the oven’s broiler. Spread a small amount of goat cheese on one side of the bread cubes.
Place them under the broiler for about a minute. Watch them carefully, as you only want the cheese to start to bubble and melt - not burn. 15 16
sp icedC R O U T O N S
I N G R E D I E N T S
Makes 1 cup ketchup
2 medium red beets, roasted
fresh parsley
½ teaspoon smoked paprika
2 tablespoons non-fat, plain Greek yogurt
1 teaspoon sea salt
2 tablespoons Colavita Extra Virgin or Private Selection Fruttato Olive Oil
2 teaspoons lime juice
P R O C E S S
Place the roasted beets in a food processor and pulse until they are pulverized.
Add in the rest of the ingredients and process until smooth.
Taste a small amount to determine if you would like to add more salt or lime juice. Feel free to season to your taste!
If the mixture is too chunky, continue to process, adding a teaspoon of Colavita Olive Oil at a time.
Transfer to a tupperware container or glass jar and store in the refrigerator for up to a week, or serve immediately with Golden Beet Polenta Fries on page 21.
sweet bee t K E T C H U P
17
Nothing against the French, but let’s fry beets the Italian way —
with a little Colavita Pure Olive Oil and Colavita Instant Polenta.
These little golden beet sticks are a perfect passed appetizer or
accompaniment to the Grilled Beet Burgers on page 27. Don’t
forget the Tangy Beet Ketchup on page 17!
Colavita’s Pure Olive Oil is perfect for frying. It’s light, mild
and balanced, so it won’t overwhelm the delicate beet flavor.
Pure Olive Oil
19 20
O L I V E O I L G U I D E f r o m
I N G R E D I E N T S
Makes 28-34 fries
3 large golden beets, roasted
1 1/3 cup Colavita Instant Polenta
4 cups chicken or vegetable stock
1 cup coarse semolina or bread crumbs
3/4 cup grated Parmesan cheese
Colavita Pure Olive Oil
1 teaspoon salt
freshly ground black pepper
freshly chopped parsley
P R O C E S S
Place the peeled and roasted golden beets in a food processor and pulse until pulverized.
In a medium saucepan, bring the chicken stock to a boil.
Prepare a large baking sheet by lining it with parchment paper.
Add the Colavita Instant Polenta and pulverized beets to chicken stock and cook for about five minutes, stirring constantly, until all the liquid has been absorbed and the mixture is thick. Add the chopped parsley, salt and Parmesan, and stir so it’s all incorporated.
Pour out the mixture onto the lined baking sheet, and spread it into a thin layer (about ¼” thick) using a spatula. Let the mixture set for about 20 minutes at room temperature or 10 minutes in the refrigerator. Then, with a sharp knife, cut the polenta mixture into strips about 5 inches long and ½ inch wide.
Pour about 1 cup of semolina flour into a shallow bowl.
In a large stock pot, or deep-bottom skillet, pour enough Colavita Pure Oil so that it comes 2” up the sides of the pot. Heat the oil over medium-high heat. You can test the readiness of the oil by placing a small amount of the beet-polenta mixture in it. If it sizzles and bubbles, it’s ready!
Dip each strip of the polenta/beet mixture in the semolina, turning so they’re covered on both sides, and set aside.
Fry the prepared strips in batches, placing them gently in the hot oil with a slotted spoon or spatula. Don’t overcrowd the pan, as this will reduce the heat. Try to fry three at a time, for about five minutes, turning once, until golden-brown on both sides.
Transfer to a plate lined with paper towels to drain. Sprinkle them with some sea salt and more fresh parsley.
&go lden bee tP O L E N T A
F R I E S
19
22
P R O C E S S
FOR THE CRISPY ONIONS
First, caramelize the onions. Begin by slicing the onions into
strips.
Heat up the 1 tablespoon of Colavita Extra Virgin Olive Oil in a skillet or frying pan over medium heat.
Throw in the onions. Then....wait. No, seriously, you have to wait a while. Maybe about 45 minutes depending on how many onions you crammed into that frying pan.
Stir only OCCASIONALLY. You want them to get toasty brown and they can’t do that if you’re constantly flippin’ ‘em around. They will wilt, because they are losing water. And they will get nice and brown like caramel.
Check up on them every now and again to give them a gentle turn and make sure everything is on the up-and-up.
In a small saucepan, pour enough Colavita Pure Olive Oil so that it comes up 2” from the bottom. Heat over medium-high heat.
In a shallow bowl, combine the whole wheat flour and Colavita Instant Polenta. Mix well.
Dredge the caramelized onions in the flour and polenta mixture. Using a metal slotted spoon, transfer them in small batches to the hot oil. The onions should start to immediately fry and turn golden brown. It will only take about 30 seconds to a minute for the onions to fry. Remove them from the oil using a slotted spoon and transfer them to some paper towels to drain.
Repeat until you have fried all the onions.
FOR THE AVOCADO “MAYO”In a blender, combine all the ingredients. Process until smooth. Taste and add more salt or lime juice if desired. Store in an airtight container in the fridge for up to a week.
I N G R E D I E N T S
CRISPY ONIONS1 large, sweet onion (like a Vidalia)
1 tablespoon Colavita Extra Virgin Olive Oil, plus enough Colavita Pure Olive Oil to fill
a small sauce pan 2” deep with oil
¼ cup whole wheat flour
¼ cup Colavita Instant Polenta
1 large skillet
a wooden spoon
AVOCADO “MAYO”1 large, ripe Haas avocado
1 cup plain, non-fat Greek yogurt
¼ cup Colavita Greek Olive Oil
juice from 1 lime
1 small bunch of cilantro (you can use as much as you like)
½ teaspoon salt
24
crispy onionsM A Y OA V O C A D O &
Nothing brings back summer like the smell of a grill. If you’re
lucky enough to own one, that is. If not, a grill pan or frying pan
can recreate the warmer seasons with winter root vegetable flair.
We recommend Extra Virgin, Mediterranean or Greek Olive Oils
for grilling. The Extra Virgin and Mediterranean have a milder
flavor while the Greek is stronger and enhances the spice flavors
in this recipe. Either way, you can have a healthy burger tailored
to your taste!
Extra Virgin Olive Oil, Mediterranean Olive Oil, Greek Olive Oil
2625
O L I V E O I L G U I D E f r o m
1 28
I N G R E D I E N T SMakes 8 burgers
1 lb of ground beef (meatless recipe follows*)
3-4 large, cooked red beets
1 cup cooked wild or brown rice
1 tablespoon Colavita Raspberry Balsamic Vinegar (for the rice)
1 eight ounce can of black beans
8 dried prunes, chopped
2 tablespoons dijon mustard
2 eggs
¼ cup plus 2 teaspoons Colavita Greek, Mediterranean or
Extra Virgin Olive Oil
2 teaspoons smoked paprika
¼ teaspoon nutmeg
1 teaspoon garlic powder
1 teaspoon curry powder
salt and pepper
(*for the meatless option, omit the beef, substituting an additional 4 beets and ½ cup
oat or rice flour.)
SERVE WITH: Golden Beet and Polenta Fries
(see recipe on page 21)
Avocado Mayo (see recipe page 23)
Crispy Onions (see recipe page 23)
Bread and Butter pickles
Brioche Rolls
P R O C E S S
Cook the rice according to the instructions on the package. When the
rice is cooked and has absorbed all the water, add 1 tablespoon of
Colavita Raspberry Balsamic Vinegar and 1 teaspoon of Colavita Extra
Virgin Olive Oil. Mix well. Cover the rice with a lid and allow to steam
for 5 minutes. Uncover and fluff with a fork.
Place the cooked beets in a food processor and chop until you have
corn-kernel sized beet pieces. Place these pieces in a large bowl and
add the ground beef (or oat flour if using the meatless option), rice and
the rest of the ingredients.
Using your hands, mix the ingredients all together and form into
burger patties. Place the patties on a cookie sheet lined with parchment
paper. If using the meatless option, refrigerate the patties for at least 1
hour. You can refrigerate them overnight if you like, or up to 3 days.
Heat up a grill to high heat. If using a coal grill, allow the coals to
glow orange and then form ash. Brush the burger patties with Colavita
Olive Oil and place on the grill. Grill for about 3 minutes on one side,
flip, and then cook another 4 minutes for medium rare, or more for your
desired level of doneness. You can also follow these instructions if using
a grill or frying pan.
If desired, while the burgers are cooking, you can toast the brioche
buns in the oven or a toaster oven. Slice them in half, brush with a little
Colavita Olive Oil and toast until golden brown. Remove and place a
burger patty on the bottom half of the bun.
Top with Avocado Mayo, Crispy Caramelized Onions, and Bread and
Butter pickles.
with avocado mayo and crispy onionsB U R G E R SB E E T
Marinating vegetables lets them soak up the flavor of the
olive oil and any added spices. For beets, we like to make them
slightly tangy with a little vinegar and garlic, balanced by just a
touch of sugar.
The Spanish Olive Oil is a bold and aromatic choice, while
the Australian is more delicate. The Mediterranean offers a full-
bodied and nutty option. All three are well-balanced, making a
stable base for marinating.
Mediterranean Olive Oil, Spanish Olive Oil, Australian Olive Oil
3029
O L I V E O I L G U I D E f r o m
&P R O C E S S
FOR THE MARINATED BEETS
Slice the stems and leaves from the beets, so just the round root
remains.
Fill two large pots with water and bring to a boil. Add the red
beets to one pot and the golden beets to the other, so that the
red color does not dye the golden beets. Boil until soft, about 30
minutes.
Remove the beets from the pot, allow them to cool and then
peel them. Be sure to reserve the beet water for the marinade and
the Tangy Beet Dressing on page 35.
Slice the peeled beets into rounds about 1/8” thick with a sharp
knife.
Marinate the beets. Set up two large tupperware containers or
sealable bowls—one for the red and one for the golden beets.
Combine the 1/3 cup vinegar and 2 teaspoons of sugar in each
container. When the sugar has dissolved in the vinegar, stir in 1/4
cup of the cooking liquid from the beets (one golden and
one red).
Add 2 cloves of garlic to each tupperware.
Add the beets to their color-appropriate bowls and refrigerate
for 30 minutes, then remove the garlic from the marinade.
The marinated beets can be stored in the refrigerator for a week.
I N G R E D I E N T S
FOR THE MARINATED BEETS
4 medium red beets
4 medium golden beets
2/3 cup Colavita Red Wine Vinegar
or sherry vinegar, divided
Pinch of salt
4 garlic cloves, cut in half
4 teaspoons sugar, divided
beet dressingB E E T S T A N G YM A R I N A T E D
31
How do you dress up dressings? To get more creative, we like
to think outside the vinegar. And since we’re focusing on beets,
we are using beet juice as the main ingredient. Drizzled over the
Marinated Beet Stacks, it’s impressive to look at and to eat!
For dressings, we prefer the Mediterranean and our classic
Extra Virgin Olive Oil. Both are well balanced and offer subtle
peppery notes that enhance salads and raw vegetables.
33 34
Mediterranean Olive Oil, Extra Virgin Olive Oil
O L I V E O I L G U I D E f r o m
35 12
I N G R E D I E N T SFOR THE STACKS
Makes two 4x6” loaf pans
Marinated red and golden beets from the recipe on page 31
1 lb soft goat cheese
Colavita Extra Virgin Olive Oil
Salt and freshly ground black pepper
Fresh basil
SUPPLIESThree 4 x 6” loaf pans
Plastic wrap
a small weighted object
a very sharp knife
FOR THE TANGY BEET DRESSING
1 cup of the reserved beet water from the boiled beets
2 tablespoons apple cider vinegar
1 tablespoon orange juice
2 tablespoons honey
pinch of salt
P R O C E S SFOR THE BEET STACKS
Line one of the loaf pans with plastic wrap leaving some overhang to fold over once the pan has been filled.
Start by layering the golden beets along the bottom of the pan followed by a thin layer of goat cheese. Proceed as if you were making a lasagne, seasoning with salt and pepper and a small drizzle of olive oil between layers.
Once you’ve made 2-3 layers of golden beets, proceed to the red ones in the same fashion, layering along with the goat cheese, salt, pepper and olive oil. The top most layer should be red beets.
When you have finished, fold the plastic wrap over the top to seal.
Place the second beet pan (once full) on top of the first to weigh it down. Now place a third pan filled with a can of beans or a small weight on top of the second pan. This process is important, as the beets and cheese need to compress so they stay together when sliced.
Place the weighted pans in the refrigerator for at least 2 hours, but they are best left over night.
When it’s time to serve, unwrap the top portion of the loaf pan and place a cutting board on top of the pan. Invert them both and then pull off the pan. Remove the plastic wrap and carefully slice the terrine into 1/2” thick sliced with a very sharp knife.
Garnish with sea salt, fresh basil and drizzle with Tangy Beet Dressing.
FOR THE TANGY BEET DRESSING
Pour 1 cup of the reserved red beet water into a small saucepan and bring to a boil.
Simmer the beet water until it is reduced to 1/3 cup.
Remove from the heat, and add the vinegar, orange juice, honey and a pinch of salt.
Pour over the marinated beet stacks.
with tangy beet dressingS T A C K SB E E T
In French sauté means to jump. It’s a very active cooking
method involving a pan, high heat, and a little (you guessed it)
olive oil.
For a sauté, we suggest our “jumpier” oil, notably the Private
Selection Fruttato and the Californian Olive Oils. Both have a
fruity flavor (the Californian is milder and a touch saltier) that
holds up well with high heat cooking and enhances the flavor of
sautéd dishes that have a light, oil-based sauce.
37 38
Californian Olive Oil, Private Selection Fruttato Olive Oil
O L I V E O I L G U I D E f r o m
40
I N G R E D I E N T SFOR THE GNOCCHI
Serves 6
2 pounds medium beets, scrubbed - to yield 1 ¾ cups beet purée
Colavita Californian or Private Selection Fruttato Olive Oil
Kosher salt
1 cup fresh ricotta (8 ounces)
1 large egg, lightly beaten
Dash of nutmeg
3/4 cup freshly grated Pecorino cheese, plus more for serving
2 ½ - 3 cups all-purpose flour, plus more for dusting
1 cup almond flour
P R O C E S SRoast and peel the beets according to the recipe on page 12. Transfer the peeled beets to a food processor and purée.
You want to yield about 1 ¾ cups puréed beets. If you have extra beets, you can add them to the pasta as a topping.
In the bowl of a standing mixer fitted with the paddle, combine 1 ¾ cups of the beet purée with the ricotta, egg, nutmeg, ¾ cup of Pecorino Romano and 1 tablespoon of salt. Mix at low speed until combined.
Using a rubber spatula, scrape down the sides of the bowl and sprinkle in the flours 1 cup at a time. Mix at low speed until the dough just comes together, about 1 minute. If the dough seems too sticky, add more flour ¼ cup at a time.
Transfer the dough onto a lightly floured work surface and knead gently just until smooth but is still slightly sticky.
Cover the dough with plastic wrap and let stand at room temperature for 30 minutes.
Line a baking sheet with wax paper and generously dust with flour. Cut the gnocchi dough into 10 pieces and roll each piece into a 1/2-inch-thick rope. Cut the ropes into 1/2-inch pieces and transfer the gnocchi to the prepared baking sheet.
Special gnocchi trick - roll the gnocchi on a fork with the back of your thumb. This way, you’ll get lovely little ridges in the gnocchi that will hold sauce and flavor. Think of them as flavor reservoirs (see image on next page).
Lightly oil another baking sheet. In a large pot of simmering salted water, cook 1/4 of the gnocchi until they rise to the surface, then simmer for 1 minute longer, until they are cooked through.
Using a slotted spoon, transfer the gnocchi to the oiled baking sheet. Repeat with the remaining uncooked gnocchi.
TIP!The gnocchi can be prepared before cooking and frozen on the baking sheet, then transferred to a resealable plastic bag and frozen for up to 1 month. Cook without thawing.
with squash, walnuts & sageG N O C C H IB E E T
41 42
I N G R E D I E N T SFOR THE TOPPING
1/2 cup coarsely chopped walnuts
1/2 teaspoon ground cinnamon
Dash of nutmeg
Pinch of salt
Freshly ground black pepper
1 tablespoon sugar in the raw
Pat of butter
1 acorn squash, roasted
1/2 stick unsalted butter, cubed
3 tablespoons Colavita Californian or Private Selection Fruttato Olive Oil
a dozen small sage leaves
1 tablespoon fresh lemon juice
P R O C E S SRoast the squash. Heat an oven to 400°F. Slice the squash in half and
remove the seeds and “guts” with a spoon. Rub the flesh lightly with
about 1 tablespoon of Colavita Olive Oil and place, flesh side down, on
a baking sheet. Roast until the squash meat is soft and able to be easily
pierced with a knife, about 30-40 minutes. Allow to cool and slice into
1/2” cubes, discarding the skin.
In a very large skillet, toast the chopped walnuts with the sugar in
the raw, cinnamon, nutmeg and pat of butter over medium-low heat,
tossing, until golden and fragrant, 3 to 5 minutes.
Add in the roasted acorn squash pieces and extra cubed beets (if
any), and toss to coat. Transfer to a plate and let cool.
Add the rest of the butter and Colavita Olive Oil to the skillet over
medium low heat and cook until golden brown, 2 to 3 minutes.
Add the sage leaves and cook for 20 seconds, then stir in the lemon
juice.
Add the cooked gnocchi and sauté for 1 minute, tossing gently.
Return the nuts and squash to the pan and toss to coat.
Season with salt and pepper and transfer the gnocchi to plates.
Sprinkle with grated Pecorino cheese, more sage leaves and serve.
toppingW A L N U T S S A G EA C O R N S Q U A S H &
Isn’t butter better for baking? Not so! Olive oil offers a heart-
healthier fat option for baking, and is vegan and vegetarian as
well. How to substitute? Check out our handy Butter to Olive Oil
Conversion Chart at the beginning of this book, and begin with
these simple recipes on the following pages.
Smooth and balanced are key flavor traits for baking. You
don’t want the flavor of the olive oil to overwhelm your baked
goods. Colavita Pure Olive Oil has a soft buttery flavor that works
perfectly for baking, while our Extra Virgin and Argentinian are
slightly more bold, but still smooth. Try all three and see which
you prefer!
43 44
O L I V E O I L G U I D E f r o m
Pure, Extra Virgin and Argentinian Olive Oils
45 14
I N G R E D I E N T S
3-4 medium sized beets (use any color)
1 delicata (or winter) squash
(you could also use a sweet potato)
P R O C E S S
Preheat your oven to 300°F. Line a large baking sheet with
parchment paper.
Trim the greens from the beets and slice the beets into 1/8” (or
thinner) rounds. You don’t have to worry about removing their skins.
Slice the delicata squash in half and remove the seeds with a spoon.
Then, slice each half of the squash into 1/8” inch thick pieces. Place
the squash slices and the beet slices on the prepared baking sheet,
but don’t crowd them! Give ‘em some room to breathe.
Place them in the oven and bake. And bake....and bake. This takes
a while, as you are essentially making vegetable chips which requires
baking all the water out of the veggies. Veggies have a lot of water.
The whole process could take up to an hour. Keep checking on them,
as smaller pieces may crisp up faster and you don’t want them to
burn. Have a bowl ready to place more quickly cooked pieces.
Remove from the oven and allow the chips to cool.
multicolored
B E E T S Q U A S H&C H I P S
48
I N G R E D I E N T S
3/4 cup each of beet and squash
chips from recipe on the previous page
1 1/2 cups rolled oats
(We used Bob’s Gluten Free variety)
1 cup dried cranberries
1/3 cup dates, pitted and chopped
1/2 cup pecans
1/2 cup roasted pistachios
3/4 cup coconut flakes
3 tablespoons Colavita Pure or
Extra Virgin Olive Oil
3 tablespoons maple syrup
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon cardamom
1 1/2 teaspoon sea salt
P R O C E S S
Once all your veggies have “chipped,” place them in the bowl and
break them up into smaller pieces with your hands. Think about what
size would fit nicely on a spoon. That’s the size you should break
them into.
Set the oven temperature to 350°F.
In another bowl, combine the oats, spices and nuts. Mix in the
Colavita Olive Oil and maple syrup and coat all the dry ingredients
evenly with the wet. Spread this mixture onto a baking sheet (you can
use the same one that you used for the veggies) and bake in the oven
for 30 minutes. With two minutes left in the baking time, sprinkle
the coconut flakes on top. Coconut will toast up rather quickly, so it
doesn’t need much time.
Remove the mixture from the oven and add it to the bowl of
veggie chips. At this point you can also add in the dried fruit.
Mix to combine. Store in an airtight container for weeks! Now
you can have your vegetables for breakfast.
granola with B E E T S Q U A S HC H I P S
&
49
P R O C E S SRoast the beets according to the recipe on page 12.
Remove the beets from the oven, allow to cool and then peel the skins off. Chop them into cubes.
Heat an oven to 350°F.
Place the cooled, chopped beets in a blender with the almond milk and purée until very smooth - so smooth you could drink it.
In a large mixing bowl, combine the almond flour, brown rice flour, baking soda, baking powder, salt, cacao powder and turbinado sugar. Mix all dry ingredients together.
In a separate mixing bowl, whisk the eggs, olive oil and vanilla extract.
Add the puréed beets to the egg mixture and mix to combine. Pour the wet beet mixture into the mixing bowl with all of the dry ingredients and stir until combined.
Prepare a 6” or 8” cake tin by lining with parchment paper or greasing with non-stick baking spray.
Pour the batter into the prepared cake pan and bake for 20 to 25 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
Allow the cake to cool.
Dust with confectioner’s sugar and sprinkle with pink sea salt.
with pink sea saltB E E T C A K E
C H O C O L A T E
I N G R E D I E N T S
4 small red beets, roasted
1-1/2 cups almond flour
½ cup brown rice flour
1 teaspoon baking soda
½ teaspoon baking powder
1-1/2 teaspoons sea salt
1-1/2 cups turbinado sugar
2/3 cup cacao powder or
unsweetened cocoa powder
3 eggs
½ cup almond milk
1/3 cup Colavita Pure,
Extra Virgin or Argentinian Olive Oil
1 teaspoon vanilla extract
Pink himalayan sea salt and
confectioner’s sugar for garnish
21
2 cups sugar inthe raw
2/3 cup fresh pineapple chunks
FOR BODY - OLIVE OIL & SUGAR BODY SCRUBAdd olive oil to the sugar in a small bowl and stir. Mix in honey and vanilla. Store in an airtight jar and mix before using, as the oil will settle. This scrub is intended for use on the body only. For a gentler scrub, use brown sugar.
FOR FACE - OLIVE OIL, PINEAPPLE & PARSLEY FACE SCRUBPulse pineapple in a blender, then add oil until almost smooth but still chunky. Add parsley, and blend carefully — you don’t want the mask to liquefy. Apply to skin and leave on for no more than 5 minutes. The Alpha-Hydroxy Acids in the pineapple exfoliate the skin, while the parsley acts as an antioxidant, anti-inflammatory and natural acne treatment.
FOR HAIR - OLIVE OIL & HONEY HAIR MASKCombine the olive oil and honey in a small bowl and microwave for about 30 seconds. Once it is nice and warm (you want it to be almost hot), mix it up as well as you can. Apply to damp hair. Coat your hair thoroughly and wrap it in a damp warm towel or a shower cap for 30 minutes. Rinse and shampoo your hair as usual.
FOR MAKEUP - MAKEUP REMOVERPut a small amount of Colavita Extra Virgin Olive Oil onto a cotton ball or pad and use to remove eye makeup.
1 tablespoonhoney
1 teaspoonvanilla extract
1/2 cup Colavita
Extra Virgin Olive Oil
1/4 cup Colavita
Extra Virgin Olive Oil
1/4 cup chopped fresh parsley
1 tablespoonhoney
cotton pads
3 tablespoonsColavita Extra Virgin Olive Oil
a littleColavita Extra Virgin Olive Oil
52
1
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C O L A V I TA is committed to bringing you recipes that feature our favorite heart-healthy ingredient — olive oil, of course! To learn more about Colavita, please go to: www.colavita.com
And follow us on social media here:
pinterest.com/ColavitaEvoo
facebook.com/ColavitaOliveOil
youtube.com/ColavitaOliveOil
PHOTO CREDITS:All photos were taken by Elana Iaciofano.
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DEAL of the week
