recipes

GREEN OLIVE TAPENADE

2 cups green olives
2 tablespoons capers
7 fresh Spanish marinated anchovy fillets
1 teaspoon lemon zest
1 teaspoon finely chopped parsley
1/2 cup olive oil

Put all ingredients except olive oil in food processor and pulse until thoroughly pureed. Add olive oil and pulse until incorporated.

MIXED GREENS WITH BALSAMIC VINAIGRETTE

2 tbsp. balsamic vinegar
1 tsp. Dijon mustard
1/2 tsp. honey
1/2 tsp. garlic, minced
2 tbsp. extra-virgin olive oil
4 tsp. water
Salt and pepper, to taste
6 c. prepared assorted lettuces

In a small bowl, whisk together balsamic vinegar, mustard, honey and garlic.

Drizzle in olive oil in a slow, steady steam, while continuing to whisk. When well blended, stir in the water and season with salt and pepper.

Toss greens with just enough vinaigrette to moisten them. Serves 4.

Winston Churchill's Extra Dry Martini
1 Part(s)Gin
Stir gin with ice.
Pour into glass with olives.
Look at bottle of vermouth.
Enjoy.

"Winston Churchill is said to have enjoyed dry martinis. When French vermouth became scarce during the war, he would simply bow in the direction of France while mixing his drink."

Late Night Martini
4/5 part Bombay Blue Sapphire dry gin
1/5 Absolut Pepper vodka 
1"sprinkle" of martini dry vermouth 
1 twist small lemon peel 
2 green olives pierced by a toothpick

Dirty Martini
Fill shaker with ice add 1/2 oz of vermouth
Shake, throw out excess vermouth 
Add 3 oz Bombay Gin 
Add 3/4 oz olive juice 
Shake, and strain into a highball glass 
Add 3-4 olives and enjoy

Texas Martini
Swirl tequila in martini glass 
Fill with chilled Skyy Vodka 
Garnish with Jalapeno stuffed olive

Green Olive Citrus Martini
1 oz Van Gogh Regular Vodka
1 oz Van Gogh Citroen Vodka
1/4 oz Olive Juice
Pour ingredients into a cocktail shaker.
Add crushed ice and let stand for five seconds.
Shake vigorously for five seconds.
Strain into martini glass.
Garnish with three green olives.

Caesar Salad Dressing

(Serves 4)

2 heads cleaned Romaine lettuce
2 cloves of garlic run through garlic press
2 tbsp fresh lemon juice
2 anchovy fillets
1 tbsp Dijon Mustard
1 dash Tabasco
1 dash Worscheshire sauce
2 egg yolks
1.5 cups WCP Extra Virgin Olive Oil
Fresh ground black pepper
4 tbsp Pecorino Romano, grated
¼ cup fresh croutons

Coddle eggs in hot water, separate yolks.

In food processor:    add egg yolk, Dijon mustard, garlic, anchovy, Tabasco, Worscheshire sauce, pulse processor several times to combine ingredients.  Slowly add olive oil while pulsing processor (do not go full throttle or dressing may ‘break’), keep adding oil until a light mayonnaise consistency is achieved.  Add lemon juice and pepper.  Taste.  If too oily add more lemon.  Individual flavors should not be dominant, but rather a blend of all the ingredients. Adjusting a bit may be necessary.  Do not be afraid to experiment!
Toss torn Romaine leaves with dressing, croutons and cheese.  Serve on chilled plates with chilled forks.