Ingredients:
2 pounds large ripe tomatoes
3 tablespoons Tubby Olive Basil Olive Oil
2 cups diced (1/2-inch) baguette or country bread
2/3 cup sliced shallots
1/3 cup sliced garlic
1 1/2 teaspoons fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions:
Preheat the oven to 425. Cut the tomatoes into 1/2-inch slices and arrange the slices in a 6- to 8-cup gratin dish (a pan that is about 1.5 in. deep). Sprinkle with 2 tablespoons olive oil. Combine the bread, shallots, garlic, thyme, and the remaining 1 tablespoon oil in a bowl and mix well. Sprinkle the salt and pepper on the tomatoes and top with the bread mixture. Bake for about 25 minutes, until the tomatoes are browned on top and cooked. Serves 4.

*Adapted recipe from Jacques Pépin.

The post Sliced Tomatoes Gratin appeared first on The Tubby Olive.

Ingredients
Salad:
5 c. Arugula
2 c. 1” watermelon cubes
2 c. Sliced strawberries
1 Shallot thinly sliced
¼ c. Basil or mint chopped
4 oz. Feta cheese
½ c. Honey roasted almond slices or Marcona almonds

Dressing:
¼ c. Tubby Olive Basil Olive Oil
1-1/2 T. Tubby Olive Strawberry Balsamic 
Freshly ground black pepper and salt to taste

In a large bowl, combine the arugula, watermelon, strawberries, shallot, basil or mint, feta, and almonds. In a small bowl, whisk the olive oil, vinegar, and salt and pepper. Drizzle over salad. Serves 4.

The post Watermelon, Strawberry & Arugula Salad appeared first on The Tubby Olive.

Photo courtesy of Tubby customer, George Worthington.

Ingredients
1 cup Tubby Olive Peach White Balsamic
1 lb. Peeled sliced ripe peaches, OR
1 16-oz. Bag frozen peaches, defrosted
1 Bottle chilled Prosecco or other sparkling white wine
A sprig of mint and fresh raspberries for garnish

Place ripe or frozen peaches in blender, drizzling in balsamic, and blend until smooth.  Pour peach & balsamic mixture into champagne flutes, until half full. Fill glasses rest of the way with Prosecco, garnish with raspberry and mint sprig.
Serve immediately. Serves 4–6.

The post Peach Bellini appeared first on The Tubby Olive.

Stack Ingredients:
3 Bacon slices
2 Ears grilled corn, kernels removed
2 Large beef steak tomatoes cut into 8 (1/2”thick) slices
2 Heirloom tomatoes cut into 8 (1/2 inch thick) slices
1/2 Avocado, thinly sliced
Fresh Mozzarella cheese, sliced to desire thickness
Salt, pepper
Fresh basil leaves chopped
Fresh oregano leaves, chopped
Olive Oils:  Tubby Olive Basil, Tuscan, Black Pepper, or your favorite EV olive oil
Balsamics: Tubby Olive Traditional 18 yr Aged, Fig, Denissimo (glaze), or your favorite Balsamic

Condiments (available at The Tubby Olive):
Terrapin Ridge Pesto or Truffle Aioli Squeeze, Hot Pepper Bacon Jam, Onion Blossom Horseradish Dip, or your favorite Terrapin Ridge condiment
The Gracious Gourmet Lemon Artichoke Pesto, Balsamic Fig Jam, Chile Mango Lime Jam or your favorite Gracious Gourmet condiment

Toppings:
Crumbled bacon
1/2 c. Chopped red onion
2/3 c. Toasted pine nuts
2/3 c. Grated cheese of your choice
2/3 c. Crumbled Blue Cheese
1/2 c. Crushed Kettle potato chips

Directions:
Place bacon on plate lined with two paper towels. Cover with one more paper towel and place in microwave. Heat for 2-3 minutes until crispy. Crumble into small bowl.  Sprinkle 1/4 c. corn on each salad plate.  Place one slice of Beefsteak tomato on corn, then layer with slices of avocado, a slice of heirloom tomato, mozzarella and herbs. Secure with a 4-6 in. sandwich pick or a steak knife. Lightly sprinkle with salt and pepper.

Set out Oils, Balsamics, toppings and condiments for people to self-serve.  Hint: Use Tubby Olive self-closing pour spouts in each bottle for a perfect drizzle. Serves 4.

The post “Create Your Own” Caprese Tomato-Avocado Stacks appeared first on The Tubby Olive.

1 c. + 1 t. Flour
1/2 +1/8 t. Baking powder
1/2 +1/8 t. Sea salt
1 Large egg
3/4 c. + 2 t. Sugar
1/4 c. + 3 T. Whole milk
1/4 c. + 2 T. Tubby Olive Lemon Olive Oil
1 lb. Strawberries, hulled and sliced
2 T. Granulated sugar
1 T. Tubby Olive Strawberry Balsamic Vinegar
1-1/2 c. Heavy cream, chilled
3 T. Powdered sugar

Preheat oven to 350. Line a quarter sheet pan with parchment paper and coat with olive oil. Place flour in medium bowl and whisk in baking powder and salt. Place egg and sugar in stand mixer and mix on medium speed for 5 minutes until mixture is thick and pale yellow. Scrape bowl and beat on med-high another five minutes. In small bowl, combine milk and olive oil. While still beating, add half of milk mixture to the egg and sugar, then half the dry mixture. Repeat with remaining ingredients, dry, then milk mixture. Pour batter into pan and spread in even layer. Bake for about 15 minutes until tester comes out clean. Leave in pan and cool completely on rack. Use a glass to cut out round shapes. Can be kept at room temp. for up to four hours or refrigerated for three days (or frozen).

Combine strawberries, sugar, and balsamic in a bowl and let marinate for 15 minutes. Mix whipping cream and powdered sugar in a bowl and whip to medium-firm peaks.  Generously spread a circle of cake with whipped cream. Place on plate, add some strawberry mixture. Spread more whipped cream on bottom of next circle and place on top of strawberries. Add some whipped cream on top and add a few strawberries to finish. Serves 4.

The post Balsamic Strawberries with Lemon Olive Oil Shortcakes appeared first on The Tubby Olive.

2 cups fresh whole blueberries, washed
1 teaspoon grated lemon zest
2 tablespoons Tubby Olive Lemon Olive Oil
1 cup whole milk yogurt
1/2 cup Savannah Bee or your favorite honey

Place the blueberries in a medium sauce pan over medium heat along with 2 tablespoons of water, the lemon zest, and honey.  Heat until the blueberries until simmering for approximately 2 minutes.  Allow the mixture to cool slightly, and then add the yogurt and olive oil, whisking until blended.  When the mixture is at room temperature, portion into 12 popsicle (or paleta) molds and freeze.
Makes 12.

Creamy, smooth, healthy, refreshing, interesting, delicious!

The post Summer Paletas (Popsicles) appeared first on The Tubby Olive.

Ingredients
2- 12 oz. or 1-16 oz. bag(s) of frozen pre-riced cauliflower, thawed overnight
1-1/2 c. shredded mozzarella, divided
1 egg
1/3 c. Goat cheese
2 T. Parmesan cheese
1/2 t. Tubby Olive Tuscan Farmhouse Herb Blend
1/3 c. Tubby Olive Basil Pesto
1/4 c. Tubby Olive Denissimo Balsamico
2 Tomatoes, thinly sliced
1/4 c. Mini pepperoni
1/4 c. Fresh basil leaves, sliced

Directions
Preheat oven to 400. Squeeze water from thawed cauliflower using a dish towel or paper towels. Transfer drained cauliflower to a large bowl and add goat cheese, egg, 1 c. mozzarella, goat cheese, herb blend, and season with salt and pepper. Transfer the cauliflower mixture to a parchment lined baking sheet and pat into a 1/4-1/2” thick crust. Bake until golden and dry, about 30 minutes. Spread the pesto over the crust and top with mozzarella, Parmesan, thinly sliced tomatoes, and pepperoni. Bake at 400 degrees until cheese is melted about 3-5 minutes. Drizzle with balsamic and garnish with basil leaves. Serves 6.

2. Chicken Bruschetta Quesadilla

Ingredients
1.30 lbs. thin, boneless chicken breasts
1-2 T.Butter, melted
Garlic powder
Salt & pepper
12 Small cherry tomatoes or grape tomatoes
1-1/2 garlic cloves, minced
10 Large basil leaves, finely diced
2 t. Tubby Olive Pepper or Garlic Olive Oil
2 t. Tubby Olive 18 Year Aged Balsamic vinegar
Salt, pepper to taste
4 – 6 8” flour tortillas
8 slices of Mozzarella or combination of Cheddar and Monterey Jack cheese, thinly sliced or grated.

Directions
Place chicken breasts on foil lined baking sheet. Brush with butter. Sprinkle on garlic powder, salt, pepper. Broil about 6-8 minutes until temperature reaches 160 degrees. Let cool and then slice very thinly or chop into small pieces. Dice tomatoes and place in medium bowl. Add the rest of the ingredients and let sit at least 30 minutes to marinate. Heat a large non-stick pan, place flour tortilla in pan and brush with melted butter. Flip the tortilla over. On one-half of the tortilla cover with the cheese. Lay enough chicken to cover the cheese. Spoon some of the tomato mixture on top, letting the liquid stay in the bottom of the bowl. Place more cheese on top. Once the cheese begins to melt and the tortilla is lightly golden, fold the tortilla over and let cook another minute or so until the top cheese is melted. Serves 4.

3. Spicy Tuna Poke Bowl

Ingredients
1/2 lb. sushi grade tuna, cut into 1/2-inch cubes,
Note: broil or sear fish first before cubing, if desired
1/4 c. Thinly sliced scallions
1 t. Freshly grated ginger
1 t. Tubby Olive Honey Ginger or Serrano Honey Vinegar
2 T. Reduced sodium soy sauce or Tamari
1 t. Tubby Olive Toasted Sesame Oil
1/2 t. Sriracha
1 c. Cooked short grain brown rice or sushi white rice
2 c. Salad greens, torn into bite-sized pieces
Tubby Olive’s Terrapin Ridge Siracha Aioli

Directions
In a medium bowl, combine tuna with scallion, grated ginger, soy sauce, vinegar, oil and Sriracha. Gently toss to combine and set aside while you prepare the bowls. Divide rice between two bowls. Add salad greens and then the tuna. Toppings:Sliced avocado, edamame, sliced cucumber, pickled ginger, diced mango, wonton crisps, and/or black sesame seeds. Drizzle with Siracha Aioli and sesame seeds, and serve with extra soy sauce on the side, if desired. Serves 3-4.

4. Greek Farro Salad

Ingredients
1/3 c. Tubby Olive Garlic, Basil, or Milanese Gremolata Olive Oil
1/4 c. Tubby Olive Sicilian Lemon Balsamic
1 T. Fresh lemon juice
1 Large garlic clove minced
1/2 t. Dried oregano
1/4 t. Sea salt, & freshly ground black pepper to taste

1 c. Farro (pearled, semi-pearled, or whole)
1/2 T. Fresh oregano leaves
1/4 c. Chopped parsley
1/4 c. Crumbled feta cheese

6 c. Chopped Romaine lettuce
1 c. Chickpeas, rinsed and drained
1 c. Large cucumber, seeded and chopped
1 c. slivered red bell pepper
1/2 c. Kalamata olives, cut each in half
1/2 Cubed or crumbled feta
Sea salt and black pepper to taste

Directions
In a medium bowl, add the fresh lemon juice, garlic clove, oregano, sea salt and black pepper. Slowly whisk in the 1/3 cup olive oil, until emulsified. Set aside.

Prepare the farro: fill medium pot half full of water and bring to a boil. Add the farro, reduce heat, and simmer until farro is tender yet still chewy. Simmer about 15 to 20 minutes for pearled farro, 20 to 30 minutes for semi-pearled farro, and up to 40 minutes for whole farro. Drain and then spread onto a large plate to cool and dry for 20 minutes (which keeps it from getting mushy. Place in a medium bowl. Farro can be made ahead of time and refrigerated. Add the oregano leaves, parsley, and 1/4 cup of the dressing to the cooled farro. Gently mix in the Feta cheese and set aside.

In a large serving bowl, place the chopped Romaine and the rest of the salad ingredients. Add the farro mixture and drizzle in the remaining dressing. Toss lightly to combine & serve. Serves 4.

5. Chicken Quinoa Bowl with Apricot Dressing

Ingredients
1-1/3 c. chicken stock
2/3 c. quinoa, any kind
1/4 c. Tubby Olive Apricot Balsamic Vinegar
1/2 t. Dijon mustard, or Tubby Olive’s Tait Farm Ginger Mustard
1/4 c. plain Greek yogurt
2 boneless chicken breasts, about 1-1/2 lbs,
4 T. Tubby Olive Herbs de Provence Olive Oil
Sea Salt &Freshly ground pepper
1 lb Asparagus washed and trimmed
Sliced tomatoes, Sliced avocado

Directions
Boil broth, then add quinoa and simmer on low for 10 min, set aside. Bring Balsamic to a boil then reduce to simmer, & cook until slightly thickened Cool. Add mustard and yogurt, mix until smooth.

Preheat broiler. Butterfly chicken 3/4 down lengthwise. Coat chicken in 3 T. of the olive oil, salt and pepper. Place on one side of foil lined baking sheet 4” from heat for 6 min. Coat asparagus with rest of oil, salt & pepper. Turn chicken over, add asparagus to other side of pan. Broil asparagus for 6 minutes or until knife inserts easily in stem. 
Continue to broil chicken to 160-165 degrees. Remove chicken to cutting board, let rest, then slice into strips. Place quinoa in a bowl, add chicken, asparagus, sliced tomato and avocado, drizzle with dressing and serve. Serves 2-4


*Adapted from Taste of Home

6. Chickpea Tomato Soup

Ingredients
1 T. Tubby Olive Herbs de Provence Olive Oil
1 Large onion, diced
4 Celery stalks, diced
2 Carrots, diced
2 Cloves garlic, chopped
Coarse salt and ground pepper
1 Can chickpeas
1 Can diced tomatoes or 4 fresh diced Roma tomatoes
¼ c. Fresh basil, thinly sliced
1 ½ c. Chicken or vegetable broth
¼ c. Parmesan cheese
2 Bay leaves
1 c. Spinach

Directions
Heat 1 T. olive oil in a medium pot over medium heat. Add diced onion, celery, carrots and chopped garlic cloves; season with coarse salt and ground pepper. Cook, stirring frequently, until onion begins to soften, 5 to 7 minutes. Add 1 can chickpeas, drained and rinsed, and 1 can diced tomatoes with juice (or diced tomatoes), broth, basil and parmesan cheese. Add salt and pepper as needed. Simmer 6 to 8 minutes then add bay leaves and spinach. Once spinach cooks down soup is ready to serve. Optional – drizzle Olive Oil on soup. Serves 4.

7. Hawaiian Roll Turkey Sliders

Ingredients
1 Package Hawaiian Rolls
9 oz. Roasted Turkey deli lunch meat
6 slices Swiss or Provolone cheese
7 oz. Can diced green chiles drained well
1/2 c. Tubby Olive Raspberry Honey Mustard
3 T. Tubby Olive Butter Olive Oil
1 t. Dijon mustard
1 t. Worcestershire sauce
2 t. Poppy or Sesame seeds
1 t. Minced dried onion

Directions
Preheat oven to 350 degrees.Cut the rolls lengthwise in one piece so you have two slabs of rolls. Brush insides of each slab with Tubby Olive Raspberry Honey Mustard. Layer the turkey, cheese, and green chilies between the two layers.

Add mustard and Worcestershire sauce to the butter olive oil. Brush onto top of rolls and sprinkle with seeds and minced dried onion. Bake 15-18 minutes until tops are lightly browned and cheese is melty. Serves 6-8.

8. Cilantro-Lime Shrimp Wrap

Ingredients
1 lb. Medium uncooked shrimp, peeled and deveined
2 t. Ground cumin
1 t. Chili powder
Juice of 1 lime
Freshly chopped cilantro
2 Cloves garlic, minced
3 T. Tubby Olive Cilantro & Onion or Persian Lime Olive Oil, divided
Kosher salt
Freshly ground black pepper
Romaine lettuce, several whole leaves, for serving
1 Avocado, thinly sliced
1/4 c. Sour cream, for serving, or a Tubby Olive’s Terrapin Ridge Spicy Chipotle
Garnishing Squeeze

Directions
In a large bowl, stir together shrimp, cumin, lime juice, cilantro, garlic, and 2T.olive oil; season with salt and pepper. Toss until combined, then let marinate in the fridge 10 minutes. In a large skillet over medium heat, heat remaining tablespoon oil. Add shrimp and the marinade left in the bag to the pan. Cook until pink, 2 minutes per side..Assemble wraps: Add shrimp and avocado to lettuce, drizzle with sour cream or garnishing squeeze, top with salt & pepper and Spicy Chipotle Squeeze . Serves 4.

Adapted from delish.com

9. Black Bean Burgers with Chipotle Sauce

Ingredients
1 – 14oz.can black beans
1/4 c chopped green bell pepper
1/4 c chopped onion
1 chopped garlic clove
1 T. Tubby Olive Garlic or Black Pepper Olive Oil
1/4 t. garlic powder
Dash of smoked paprika
1/4 c. bread crumbs
1/4 c. Feta cheese
1 large egg
1/2 t. Worcestershire sauce
1 T. Mayonnaise

Directions
Drain & rinse beans, lightly blotting to remove excess moisture. Place on baking sheet and bake at 325 for 15 minutes to further dry out. In small skillet, sauté bell pepper, onion, and garlic in olive oil, until onion and pepper are softened. Blot again & place in food processor with remaining ingredients. Pulse until mixture is together but a little chunky. Add beans, pulse again, leaving mixture chunky as desired. Form into patties and bake at 375 for 10 minutes on each side.

Serve on rolls with Tubby Olive’s Terrapin Ridge Spicy Chipotle Garnishing Sauce or Smokey Onion Mustard, lettuce, sliced tomatoes, & sweet pickle slices. Serves 2.

10. Chicken Taco Salad with Chipotle-Cilantro Dressing

Ingredients
1/2 c. chopped cilantro leaves
1/4 c. Tubby Olive Chipotle Olive Oil
2 T. honey
1/4 c. Tubby Olive Red Wine Vinegar
1/2 t. ground cumin
1 small garlic clove, minced
Salt to taste
2 boneless chicken breasts
Chopped Romaine lettuce
1 c. chopped cherry or grape tomatoes
1 avocado, sliced
1 c. shredded Cheddar or Monterey Jack cheese
3 flour tortillas
1/2 tsp ground cumin
1/2 tsp onion salt
Dash of cayenne (optional)
Tubby Olive Chipotle Olive Oil
3 flour tortillas
1/2 tsp onion salt
Optional toppings: Corn, chopped red onion, black beans, sour cream as desired

Directions
For dressing/marinade, place cilantro, olive oil, vinegar, honey, cumin, garlic glove and salt into a blender and process until well combined. Sprinkle chicken breasts with salt and pepper, and place 1/4 of the dressing into a plastic bag, then add chicken breasts. Let marinate while making tortilla strips. For tortilla strips: brush Chipotle Oil over one side of tortillas. Mix together the cumin & salt, then sprinkle over each tortilla. Stack tortillas and cut into nine strips. Place in ungreased baking pan and bake at 400 degrees for 8-10 minutes or until golden brown.

Heat grill (or broiler) and grill chicken for 4-5 minutes each side until it reaches 160-165 degrees. Let rest a few minutes, then slice into strips. Assemble salad: place Romaine, tomatoes, avocado and cheese in large bowl. Drizzle with Cilantro/Chipotle dressing and toss. Top with optional items, then tortilla strips, and serve. Serves 4.

The post It’s Lunchtime! Try our 10 Recipes appeared first on The Tubby Olive.

Ingredients:

Directions:
Preheat oven to 350.  In a greased casserole dish, place zucchini and tomatoes. Sprinkle the garlic, chopped basil, sea salt and pepper over the vegetables, top with shredded Parmesan cheese.  Drizzle with olive oil and balsamic.  Bake for 25-30 minutes or until zucchini is cooked to desired tenderness. Serves 4.

Photo and recipe modified from ifoodreal.com.

The post End-of-Summer Vegetable Bake appeared first on The Tubby Olive.

The post Easy Pickled Red Onions appeared first on The Tubby Olive.

Ingredients:
3 cups organic baby spinach
1 small head of organic romaine, trimmed, leaves left whole
4 large eggs, hard boiled, cooled, peeled, halved
1 English or hot house cucumber
2 large heirloom tomatoes cut into large slices (or 2 cups cherry tomatoes)
1/2 pound washed, trimmed fresh green beans, par boiled and cooled
2 pounds new potatoes boiled in salt water until just fork tender, and cooled
2 teaspoons capers
1/2 small red onion sliced thinly (about 1/2 cup)
1 cup stuffed olives (sold at The Tubby Olive)
fresh chopped Italian parsley leaves for garnish (optional)
fresh ground pepper to taste
1 pound of cooked and cooled meat/protein of choice such as smoked, poached or grilled salmon, poached or grilled chicken, grilled steak, seared tuna, fried or baked tofu, etc. (there are no wrong answers here)

Dressing
1/4 cup freshly grated Parmesan cheese
3 tablespoons Tubby Olive Champagne Vinegar
1 tablespoon fresh squeezed lemon juice
1 teaspoon grainy mustard
1/2 teaspoon fresh ground pepper
1 anchovy fillet (optional)
2 medium garlic cloves, crushed
1/2 teaspoon salt
1 cup of your favorite Tubby Olive EVOO, like Nocellara or
Tubby Olive Infused Olive Oil like Wild Fernleaf Dill 

Add the vinegar, lemon juice, anchovy fillet, mustard, garlic, salt, pepper, and cheese to the jar of a blender or food processor bowl. Pulse to combine well. Slowly drizzle in the olive oil until thickened.

Assembly
In a large bowl, toss the cooked and cooled baby potatoes with two tablespoons of the dressing. On a large platter just before serving, arrange a bed of baby spinach topped with the whole Romaine lettuce leaves. Arrange the various components around the platter with the meat, fish or protein showcased in the center. Add a grind of fresh black pepper and serve the platter with the dressing on the side.

Serves 6 as a meal or up to 10 as a starter.

The post Smoked Salmon Nicoise Salad appeared first on The Tubby Olive.