Beyond the Ranch

Can I Store Extra Virgin Olive Oil in the Fridge?

Join Marisa Bloch, general manager at Pasolivo to see what she has to say about the commonly asked question, can I store extra virgin olive oil in the fridge? Find...

Can I Store Extra Virgin Olive Oil in the Fridge?

Join Marisa Bloch, general manager at Pasolivo to see what she has to say about the commonly asked question, can I store extra virgin olive oil in the fridge? Find more great Pasolivo videos here. Purchase Pasolivo products here.

Olive Oil Spiced Chocolate Almond Cake

Ingredients: 3 T. Pasolivo Cucina Olive Oil 6 eggs, separated 1/2 Cup Pasolivo Orange Blossom Honey 1/4 Cup Brown Sugar 6 T. Strong brewed coffee, cooled to room temperature 1...

Olive Oil Spiced Chocolate Almond Cake

Ingredients: 3 T. Pasolivo Cucina Olive Oil 6 eggs, separated 1/2 Cup Pasolivo Orange Blossom Honey 1/4 Cup Brown Sugar 6 T. Strong brewed coffee, cooled to room temperature 1 T. Vanilla 2 1/2 Cups Almond Meal 2 tsp. Pasolivo Sugar and Spice Blend 1/2 tsp Pasolivo Kosher Flake Sea Salt 1/2 Cup dutch process cocoa powder 2 tsp. Baking powder 1/2 Cup sliced toasted almonds Whipped cream Line a 9 x 9 baking pan with parchment paper. Preheat oven to 350. In a mixing bowl add the Pasolivo Cucina Olive Oil, 6 egg yolks, Pasolivo Orange Blossom Honey, brown sugar, coffee, and vanilla. Mix Well.

Roasted Carrots with Rosemary Fig Dressing

Perfectly roasted carrots tossed in a Pasolivo Rosemary Fig Dressing with the complementary flavor of our Tuscan Spice Blend. A perfect side dish for Thanksgiving. Ingredients: · 2 lbs carrots...

Roasted Carrots with Rosemary Fig Dressing

Perfectly roasted carrots tossed in a Pasolivo Rosemary Fig Dressing with the complementary flavor of our Tuscan Spice Blend. A perfect side dish for Thanksgiving. Ingredients: · 2 lbs carrots · 2 tbsp Pasolivo Rosemary Olive Oil · 2 tsp Pasolivo Kosher Flake Sea Salt Dressing: · 1/4 cup Pasolivo Rosemary Olive Oil · 5 tsp Pasolivo Fig Balsamic Vinegar · 1/2 tsp Pasolivo Tuscan Blend · 1/4 tsp Pasolivo Roasted Garlic Sea Salt ·Preheat oven to 400°. Peel carrots, cut in half lengthwise, then cut into 2-3” lengths. Toss with Pasolivo Rosemary Olive Oil and Pasolivo Kosher Flake Sea Salt. Place in a single layer on a sheet pan, then roast until tender and browned, 20-30 minutes. Combine dressing ingredients. Toss with dressing and serve. Find more great Pasolivo recipes here.

Pasolivo Rosemary Truffle Turkey

It's a wonderful time for great food, friends, and family. Here's a step-by-step guide on how to make this flavorful Rosemary Truffle Turkey to share with your loved ones. Ingredients:...

Pasolivo Rosemary Truffle Turkey

It's a wonderful time for great food, friends, and family. Here's a step-by-step guide on how to make this flavorful Rosemary Truffle Turkey to share with your loved ones. Ingredients: •12-14 lbs turkey •3 tbsp unsalted butter, room temperature •1 minced shallot •1 1/2 tbsp Truffle Salt •2 tbsp Herbes de Provence •3 tbsp Rosemary Olive Oil •1 small bunch rosemary •1 small bunch of sage, leaves removed. •1 medium yellow onion, cut into eighths •1 head of garlic, halved Preheat the oven the 325. In a small bowl combine the shallot, butter, 1 tbsp of the Truffle Salt, and 1 tbsp of the Herbes de Provence. Set aside. Drain any juices from the turkey, then remove the giblets from the cavity, discard. Pat the skin down with paper towels, and place on a rack inside a large roasting pan. Starting from the cavity side of the turkey, gently separate the skin from the breast of the turkey. Place the butter and shallot mixture under the skin, spreading as evenly as possible across the breast. Gently place half of the rosemary and half the sage leaves under the skin. In the cavity, sprinkle 1/2 tbsp of the Truffle Salt, and 1/2 tbsp of the Herbes de Provence. Place the onion and the garlic inside of the cavity, the remaining rosemary, and the sage leaves, then tie the legs together with twine. Drizzle the top of the turkey with the Rosemary Oil, and sprinkle with the remaining 1/2 tbsp Herbes de Provence, gently massaging it into the skin. Roast the turkey for 2 1/2 to 3 1/2 hours, until a meat thermometer inserted into the thickest part of the breast reads at 165. If the turkey starts to brown too quickly in the oven, cover loosely with tinfoil. Remove from the...

Bold Recipes with Pasolivo

Sunday, November 8th is National Cook Something Bold Day! We've put together a collection of our most bold, flavorful recipes for you to try. Let us know which is your...

Bold Recipes with Pasolivo

Sunday, November 8th is National Cook Something Bold Day! We've put together a collection of our most bold, flavorful recipes for you to try. Let us know which is your favorite! Roasted Fig Appetizer INGREDIENTS:• 1/2 lb fresh or dried figs, washed and dried• 3 Tbsp goat cheese• 1 Tbsp Pasolivo Rosemary Olive Oil• 1 Tbsp Pasolivo Fig Balsamic Glaze- 1/2 cup Pasolivo Fig Balsamic Vinegar- Place in a small saucepan, bring to a light boil, reduce heat and simmer until reduced to 1/4 cup, approximately 8-10 minutes• Salt to taste• Crostini or crackers DIRECTIONS:Preheat oven to 425°. Remove stems from figs and cut in half. In a small baking dish, place figs cut side up. Place 1 tsp goat cheese on top of each fig. Whisk Pasolivo Rosemary Olive Oil and Pasolivo Fig Balsamic Glaze. Drizzle 1 Tbsp dressing over the top. Roast 15 minutes until tender and starting to brown. Drizzle the remaining 1 Tbsp dressing over the top of the figs. Serve on small toasts or crackers. Slow Cooker Tri-Tip INGREDIENTS:3 Tbsp Pasolivo Lime Olive Oil3 Tbsp Pasolivo Smokey Spice Blend2 Tbsp Pasolivo Aged Balsamic Vinegar2 1/2 tsp Worcestershire Sauce2 - 2 1/2 lbs beef Tri-Tip roast3 Tbsp Pasolivo Herbs de Provence1 tsp Pasolivo Kosher Flake Sea Salt1 1/2 - 2 lbs potatoes, peeled and chopped into bite-size pieces1/2 lb carrots; peeled and cut into 1/2 "coins"1/4 lb butternut squash, cubed1 large onion, chopped2/3 cup beef broth DIRECTIONS:Mix 3 Tbsp. Pasolivo Lime Olive Oil in a large bag with Pasolivo Smokey Spice Blend, Pasolivo Aged Balsamic Vinegar, and Worcestershire Sauce, mix well. Add Tri-Tip and toss to cover roast. Refrigerate for one or more hours. Prep the vegetables and pat dry with a towel. Toss vegetables with the Pasolivo Herbs de Provence and Pasolivo Kosher Flake Sea...

The BEST Pasolivo Dips for the Holidays

Here's a compilation of our favorite Pasolivo dips for entertaining during the holidays. Enjoy! Smokey Spice Hummus INGREDIENTS:• 3 Tbsp Pasolivo Cucina Olive Oil +1 tsp, divided use• 4 tsp...

The BEST Pasolivo Dips for the Holidays

Here's a compilation of our favorite Pasolivo dips for entertaining during the holidays. Enjoy! Smokey Spice Hummus INGREDIENTS:• 3 Tbsp Pasolivo Cucina Olive Oil +1 tsp, divided use• 4 tsp Pasolivo Smokey Spice Blend + more to sprinkle• 1 15 oz can of garbanzo beans, drained & rinsed• 1/4 cup freshly squeezed lemon juice• 1/4 cup tahini• 1 tsp Pasolivo Garlic Sea Salt DIRECTIONS:Into food processor, add 3 Tbsp Pasolivo Cucina Olive Oil, Pasolivo Smokey Spice Blend, beans, lemon juice, tahini, and salt. Process for a minute. Scrape down the sides. Process again while pouring water through the top, until smooth. Put into a serving bowl. Drizzle 1 tsp Pasolivo Cucina Olive Oil over the top. Sprinkle lightly with spice and serve. Add additional salt as needed. Rosemary White Bean Dip INGREDIENTS:1/4 cup Pasolivo Rosemary Olive Oil 2 cloves of garlic, peeled and minced2 cans (15 oz each) of white beans drained and rinsed2 Tbsp fresh lemon juice2 tsp. Pacific Blue Kosher Sea Salt DIRECTIONS:In a 10-inch frying pan over medium heat, stir half of the Pasolivo Rosemary Olive Oil and 2 cloves of garlic about 1 minute. Pour Pasolivo Rosemary Olive Oil and garlic into food processor. Add white beans, lemon juice and salt to food processor and whirl until smooth. Pour into a serving bowl. Drizzle the remaining half of the Pasolivo Rosemary Olive Oil over the top of the dip. Ready to serve. Spicy Lime Sweet Potato Dip INGREDIENTS:2 big or 3 small sweet potatoes or yams2 large minced garlic cloves1/2 tsp. salt1 tsp. hot sauce (any kind)1/4 tsp. cayenne pepper1/4 cup juice from 2 limes2/3 cup Pasolivo Lime Olive Oil2/3 cup chicken broth DIRECTIONS:Cook the potatoes in the microwave until soft, 10 – 12 minutes, or roast until soft. When cool enough to handle, pull away...

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