Watch out, hummus! There's a new dip in town. This White Bean Dip features our Ascolano Extra Virgin Olive Oil and is chock-full of fresh garlic and thyme. It's herby, garlicky, and super smooth and creamy. This dip pairs perfectly with crudités, fresh bread, pita chips, or crackers and can be served warm or cold. Not to mention, this dip is also a healthy choice, packed with fiber, protein, and healthy fats to fuel your day.
White Bean Dip Two Ways Recipe:
2 cans cannellini beans, rinsed and drained
3 large roasted garlic cloves
1 tbsp dried thyme
1/2 a lemon, squeezed
1/3 cup Wild Groves Ascolano Olive Oil
Salt and pepper to taste
Optional toppings: red chili flakes, parsley, pine nuts, dried thyme
*To make a beet white bean dip, simply add in one medium-sized pre-cooked beet while blending.
Preheat your oven to 400 degrees F to roast your garlic. Cut off the top of a whole garlic bulb, exposing the individual cloves. Brush with olive oil and wrap in aluminum foil. Place in the oven in a small baking pan for 30-40 minutes. While the garlic is roasting, assemble the rest of your ingredients. Add the beans, cooked beet if using, thyme, lemon juice, olive oil, salt and pepper, and finally the roasted garlic cloves to a high-speed blender. Blend on high until dip is smooth and creamy. Taste to adjust seasoning, and serve with crudités, toasted bread, or chips of choice.
Wondering how to incorporate our Extra Virgin Olive Oils into breakfast for the family? In this gluten-free, extra crispy waffle recipe, we used our Ascolano Extra Virgin Olive Oil in place of butter to add a delicious flavor and keep this dish on the healthier side. It’s easy to make a big batch of these waffles on a weekend morning for brunch, and freeze the rest for busy mornings! You’ll thank yourself later!
First, plug in the waffle iron to heat up. Next, add your milk of choice and ground flaxseeds into a bowl and let thicken for 5 minutes. After the mixture has thickened, add olive oil, vanilla, and maple syrup. Whisk to combine. Add the flour, baking powder and soda, cinnamon, and salt to the wet ingredients and stir to combine. If the batter is too thick, add more milk to adjust the consistency. Place 1/2 cup of the batter in the heated waffle iron and cook until golden brown. Serve with maple syrup, berries, chopped nuts, or toppings of your choice.
It's September, so that means it's pumpkin season! On a chilly morning, there is nothing better than a warm slice of hearty pumpkin bread with butter or jam on top. It features our Kitchen Blend EVOO in the batter, and to top it off, our Pomegranate Vinegar reduced down into a perfectly sweet and tart pomegranate glaze.
Salad: Mixed Greens 1/2 Pomegranate seeds 2 Mandarins (or oranges) 1 cup toasted almonds Blue Cheese (optional: you can add bacon to the salad for a little extra protein)
Dressing: 1/4 cup WG Mikan Mandarin Balsamic Vinegar (PS - any of our white BV's could be substituted here - Lemon, Pear, Strawberry...) 1/2 Cup WG EVOO Kitchen Blend 1 Medium garlic clove Salt and pepper 1 Tablespoon honey
For the dressing combine balsamic, garlic, salt, pepper and honey. Let this sit to the side while you make the salad. Toast almonds in a small frying pan for about 5 to 10 minutes. For the salad combine all the ingredients except for the blue cheese. At this point, add olive oil to the dressing and mix until dressing thickens. Then toss salad with dressing. Once combined add blue cheese and gently toss.
Our Mikan Mandarin White Balsamic Vinegar is mouthwatering! It's also just one of ten white balsamics we handcraft here in Newcastle. Our Mikan blend was developed by Dewey (crazy big mandarin fan), using our white balsamic vinegar di Modena Italy. The "Mikan" mandarin's origin is China, however it's popularity was brought around by Japan. "Mikan" translates to "honey citrus," its a member of the Satsuma family, named after the Satsuma Provence this citrus was originally exported from in Japan.....and now you know more about the Mikan Mandarin than you ever thought possible :) Enjoy a bottle, and get a little Mikan in your life!
Ascolano Extra Virgin Olive Oil is hands-down, my most popular EVOO ever. The reason for this – the flavor. It’s amazingly unique with its peach and tropical flavors. I’m asked all the time if those are its natural flavors, and of course they are! It’s like a really nice high-end bottle of Zinfandel – full of rich fruit components and jammy.
Ascolano is a Tuscan variety, which we grow in Tehama County. Most Ascolano are planted in Northern California, above Sacramento. There are also large plantings in Central California by Lindsay, where there is a large amounts of olives planted for table olives. The Ascolano was originally planted for table olives in California, however the processors found that its fruit bruised too easily, so they stopped buying it, leaving many growers looking for a home for their Ascolano olives. In 2005 I started to crush Ascolano olives for oil. I was one of the first to crush table olives at that time, and it quickly became a favorite of mine (and others, including the judges!), winning more awards than any other olive I have ever bottled.
Last year in 2018, our Ascolano won two very big awards: Best Of Show at the Napa Olive Oil Competition, and Best Of Class at one of the largest olive oil competitions in the world, the Los Angeles Int’l Olive Oil competition with over 460 entries!
The Flavor & Aroma will blow your mind with tropical & fruity notes like mango, pineapple, apricot, peach, and then there is a touch of green herbaceousnous on the end (some will describe this as tomato leaf flavors). The flavor of this variety is far more unique than most olive oils produced anywhere in the world, very distinctive due to its rich stone fruit flavors. It also has one of the biggest noses you'll ever experience with an olive oil, it has aromas that are floral in characteristic, sweet and fruity with tropical notes that really shine through.