Plate greens, and any other toppings you desire other than the tomatoes, mango and shrimp.
Prepare dressing, thin with balsamic vinegar until desired consistency. Can blend in blender for a creamier texture.
Grill or saute shrimp in Chipotle Olive Oil and Mango Balsamic Vinegar. Toss with dressing and tomatoes, remaining mango then plate on greens
Twist: Use Green Chile Olive Oil for more of a KICK to saute the shrimp! Use only Mango Balsamic Vinegar for the dressing. Try Blood Orange, or Lime Olive oils in the dressing. CHEATER: use precooked shrimp and marinate in balsamic and oil for 1/2 hour.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores:
Fresh ginger is the secret to the taste of this vinaigrette. Ginger is a root herb that can be bought at any food store. It can also be bought ground or dried, they won't work for this vinaigrette because the taste just isn't there. To prepare the ginger just peel it with a paring knife and chip into small pieces that will blend. Do not drain the oranges; a lot of flavor is in the liquid.
Twist: This vinaigrette is excellent on a salad of shredded cabbage, shredded carrots, raisins, some kind of nuts, green onions and grilled diced chicken all tossed with the vinaigrette. For a little extra kick, add some crushed red chilies, habaneras, cayenne pepper or jalapenos. Combine everything and blend well. Add the olive oil and blend well again.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores:
Measure all the ingredients together except the oils and blend well; add the oils and blend again. Be sure to add the sugar because it will be very bitter without it.
Twist: Use frozen fruit blend juices instead of just plain OJ.
Great marinade for seafood, fish and chicken. Pair with Romaine lettuce with aforementioned meat, red onion, apple raisins and pecans, to finish it off.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line store
Preheat the oven to 325. Using a teaspoon of the Blood Orange Olive OIl, grease a 9x13 baking pan. Line the pan with a strip of parchment, cut to overhang the long sides of the pan.
In a large bowl set over a double boiler, slowly melt the butter with the dark chocolate. Stir constantly until completely melted.
Remove from the heat and stir in the Blood Orange Olive Oil, eggs, Tangerine Balsamic, orange zest and sugar. Mix until well combined.
Whisk together the flour and cocoa powder and add.
Place in oven for approximately 30 minutes or until a tester inserted in te center comes out with very moist crumbs adhering.
Allow to cool in the pan for 15 minutes and then lift out using the parchment and cool completely before cutting. Makes about 24 brownies!
TWIST: don't want the taste of orange? Try Butter Flavored Olive Oil and Traditional Balsamic Vinegar -- or even Raspberry Balsamic Vinegar
Recipe Notes
The following are available from the Olive Twist, online and in stores:
