Now could not be a better time to take the ‘Tasty and Healthy New Year Challenge’, and to reevaluate the brands you are using in your kitchen. California Olive Ranch (COR) and Bob’s Red Mill (BRM) have teamed up with our Virtual Potluck, to bring you the healthiest and most delicious recipes possible, along with fabulous giveaways! Our plan is to help you incorporate better foods into your diet such as olive oil and whole grains. This weeks challenge is appetizers!
Each week all twelve of the Virtual Potluck bloggers will introduce a new recipe using one product from Bob’s Red Mill and one from California Olive Ranch. That is twelve chances to win spectacular products. This week I decided to make Sun-dried Tomato, Kalamata Olive and Basil Pesto Flat Bread. I’m working with Arbequina Olive Oil that has a flavor profile of tropical fruit and fresh artichoke. It is best used on salad greens and in garden pestos. I have also chosen Organic 100% Stone Ground Hard White Whole Wheat Flour to work with from Bob’s Red Mill. It contains all of the healthy ingredients from the wheat-berry, including the germ, bran, and fiber from the endosperm.
Since 1978 when their doors opened, Bobs Red Mill has used traditional time-honored techniques in milling, and their stone grinding mills are much like the ones used during early Roman times. Their quartz millstones produce a finer product unlike high-speed steel rollers, and their stone mills ensure the most nutritious parts of the whole grain remain, so the all-natural goodness is packed right into your bag. If you want to see the mill in action, click here.
California Olive Ranch has a legacy that spans 300 years when the Spanish brought the olive trees to California. They grow and harvest all of their own olives and cold press within hours of picking to bring you the freshest product possible. Every 100% recyclable bottle displays the harvest date and is in specified green glass to protect the olive oil from light keeping it fresher longer. I especially love the olive shaped finger grips on the side of the bottle to ensure the perfect pour. If you want to read more articles on COR’s award winning olive oil, click here.
When trying olive oil, remember the four S’s; swirl, smell, slurp and swallow. Head Miller for California Olive Ranch, Bob Singletary, has conducted thousands of tastings throughout his career. Click here for his tips on properly tasting olive oil, and here to learn more about the people that bring you this wonderful product.
Here are a few tips you should know about your oil. Check the date on the olive oil in your pantry. It needs to be consumed when young, and discarded within a year of bottling, as it can become rancid. I prefer to purchase smaller bottles, and avoid the super-sized to ensure freshness. You will want to store your bottles in a cool, dark location, in an airtight container, away from sunlight and heat from the oven or stove.
Since my daughter is a huge fan of pesto, and we all adore kalamata olives, we came up with our Sun-dried Tomato, Kalamata Olive & Basil Pesto Flat Bread. Though it was to be an appetizer, I paired it with a beautiful salad of local greens from my farmers market. I also used the Arbequina drizzled on top as a dressing. After rolling out the dough, I coated it with the Arbequina Olive Oil, then spread the pesto on top. I added the julienned sun-dried tomatoes, cut the kalamata olives in pieces with kitchen shears, and sprinkled shaved parmesan cheese and sea salt on top. It was irresistible!
Sundried Tomato, Kalamata Olive and Basil Pesto Flat Bread:
- 1 teaspoon sugar
- 1 (.25 ounce) package active dry yeast
- 1/3 cup warm water (110 degrees F/45 degrees C)
- 2 cups whole wheat flour
- 2 tablespoons Arbequina Olive Oil
- 1/4 teaspoon salt
- In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with olive oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
- Preheat oven to 475 degrees F (245 degrees C).
- Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet or stone. Brush the dough with olive oil and sprinkle generously with salt.
- Top focaccia with desired ingredients if any. ( sundried tomatoes, kalamata olives, pesto and parmesan)
- Bake focaccia in 425 degree preheated oven for 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you’ll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes. I like it crispy!
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 2/3 cup Arbequina Olive Oil
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Pecorino cheese
- Combine all ingredients but oil in a food processor and pulse until coarsely chopped. Add in the oil and process until fully incorporated and smooth. Season with ground salt and pepper.
Contest has ended:
Are you ready to get in on the Action like Oliver the Pug? Then you must visit either Bob’s Red Mill or California Olive Ranch on Facebook to retrieve this weeks Virtual Potluck code word! Each week will be different as we giveaway new and good for you products!
If you want to visit the twelve other bloggers in Virtual Potluck for twelve more chances to win, go to our host blog by clicking here now! By following all twelve each week, you not only get 48 super new healthy recipes, you have 48 chances to win! I know I would!
This contest will end on Sunday, January 8 at midnight, and is open to US residents only. The winner will selected by random.org. Good Luck!