In this edition of Food Haul Features, we’re thrilled to showcase Jim Henry, a top-notch olive oil producer from Carrizo Springs – and our very own founding farmer! While we collaborate with numerous grocery stores in the area, we have closely worked with H.E.B. this past year to guarantee our products' highest quality, care, and cultivation.

Our shared commitment to regenerative practices with H.E.B. inspired our partnership to increase our company’s accessibility. This dedication to sustainability will ensure that we can continue to bring high-quality olive oil to your family meals for years to come, sustaining our partnership through every passing season.

Olive oil is not just a cooking ingredient; it's a culinary treasure that adds depth and richness to every dish it touches. Today, we're taking you on a gastronomic adventure where olive oil is the star of each course, from appetizer to dessert and even a delightful dirty martini. Let's dive into this exquisite menu!

While we still can’t spill the secret about how exciting our upcoming launch will be later this year (but stay tuned!), we’d love to share some of our favorite food finds and recipes we’ve been developing, where olive oil is the star ingredient in every recipe– including our famous dirty martini to cap off the night.

 

Appetizer: Olive Oil and Herb Marinated Mozzarella

We begin our feast with a simple yet sophisticated appetizer: Olive Oil and Herb Marinated Mozzarella. This dish is perfect for setting the tone, with its creamy mozzarella balls infused with the flavors of extra virgin olive oil and a medley of herbs.

Ingredients:

• 1 lb fresh mozzarella balls (bocconcini)
• 1/2 cup Texas Olive Ranch’s EVOO (Kitchen Staples)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried thyme
• 1 tsp red pepper flakes
• Two cloves garlic, minced
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Sliced baguette or crackers for serving

Instructions:

1. In a bowl, combine olive oil, dried oregano, basil, thyme, red pepper flakes, minced garlic, salt, and pepper.
2. Add the mozzarella balls and toss to coat them evenly.
3. Let the mixture marinate in the refrigerator for at least an hour to allow the flavors to meld.
4. Serve the marinated mozzarella with fresh basil leaves and a sliced baguette or crackers.

The marinated mozzarella is a delightful way to start the meal, offering a burst of flavor with each bite.

Salad: Olive Oil and Lemon Dressing on Arugula Salad 

Next up is a refreshing Arugula Salad with vibrant Olive Oil and Lemon Dressing. This salad is light, tangy, and the perfect palate cleanser before the main course.

Ingredients:

• 4 cups fresh arugula
• 7-8 mint leaves (per dish)
• 1/4 cup extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste
• Shaved Parmesan cheese for garnish

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
2. Toss the arugula with the dressing in a large bowl.
3. Garnish with shaved Parmesan cheese.

With its bright citrus notes, the lemon dressing beautifully complements the peppery arugula, making this salad both refreshing and satisfying.

Main Course: Olive Oil Poached Salmon

Our main course is a showstopper: Olive Oil Poached Salmon. Poaching salmon in olive oil results in a tender, moist fillet that melts in your mouth, enhanced by the subtle flavors of garlic and thyme.

Ingredients:

• Four HEB Fresh Atlantic Salmon Fillets
• 1 cup extra virgin olive oil
• Four cloves garlic smashed
• Two sprigs of fresh thyme
• One lemon, thinly sliced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 275°F (135°C).
2. Place the salmon fillets in a baking dish.
3. Pour olive oil over the salmon until fully submerged.
4. Add smashed garlic, thyme sprigs, and lemon slices.
5. Season with salt and pepper.
6. Bake for 25-30 minutes until the salmon is just cooked through.

To complete the main course, serve this luxurious salmon with your favorite sides, roasted vegetables, or rice.

Side Dish: Olive Oil Mashed Potatoes

No meal is complete without a comforting side dish. Olive Oil Mashed Potatoes are a healthier and equally delicious alternative to the traditional butter-laden version.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and cubed
• 1/2 cup extra virgin olive oil
• 1/4 cup chicken or vegetable broth (optional)
• Salt and pepper to taste
• Fresh chives, chopped, for garnish

Instructions:

1. Boil the potatoes in salted water until tender, about 15-20 minutes.
2. Drain and return to the pot.
3. Add olive oil and mash until smooth, adding broth if needed for the desired consistency.
4. Season with salt and pepper.
5. Garnish with chopped chives.

Thanks to the olive oil, these mashed potatoes are creamy and flavorful. They make a perfect companion to our poached salmon.

Dessert: Olive Oil Cake with Citrus Glaze

For dessert, we have an Olive Oil Cake with Citrus Glaze, a moist and fragrant cake highlighting olive oil's versatility in baking. This gem of a recipe is brought to you by Chef Danny Kievitt

Ingredients for the Cake:

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup granulated sugar
• 3/4 cup extra virgin olive oil
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• Zest of 1 orange
• Zest of 1 lemon

Ingredients for the Glaze:

• 1 cup powdered sugar
• 2-3 tbsp fresh orange juice
• Zest of 1 orange

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Whisk together flour, baking powder, baking soda, and salt in a bowl.
3. Beat sugar and olive oil in another bowl until well combined.
4. Add eggs one at a time, beating well after each addition.
5. Stir in vanilla extract, milk, orange zest, and lemon zest.
6. Gradually add the dry and wet ingredients, mixing until just combined.
7. Pour the batter into the prepared cake pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Mix powdered sugar, orange juice, and orange zest for the glaze until smooth.
10. Drizzle the glaze over the cooled cake.

This olive oil cake is light yet rich, with a delightful citrusy glaze that adds a refreshing finish.

Cocktail: Dirty Martini with Olive Oil

We have a sophisticated Dirty Martini with Olive Oil to round off this olive oil-themed meal. The olive oil adds a unique silky texture to this classic cocktail.

Ingredients:

• 2 1/2 oz of Tito's Handmade Vodka (available at HEB) or HEB Gin
• 1/2 oz dry vermouth
• 1/2 oz olive brine
• A few drops of extra virgin olive oil
• Ice
• ​​HEB Spanish Queen Pimento-Stuffed Olives

Instructions:

1. Fill a mixing glass with ice.
2. Add gin or vodka, dry vermouth, and olive brine.
3. Stir well until chilled.
4. Strain into a chilled martini glass.
5. Add a few drops of olive oil on top for a silky texture.
6. Garnish with green olives.

This dirty martini is the perfect way to toast the end of an exquisite meal. The olive oil provides a smooth finish to the crisp, briny cocktail.

Texas Olive Ranch’s olive oil is a versatile and luxurious ingredient that can elevate any dish, from appetizers to desserts and cocktails. This full-course meal showcases the beauty and flavor of olive oil in every bite. Enjoy this culinary journey, let olive oil's richness inspire your cooking, and stay tuned for our H-E-B news dropping soon. Cheers, y’all!