Texas olive oil is not only a star ingredient — it is a superfood that has the most delicious savory notes. This pretty gold liquid is the good stuff that makes every dish the star, rightfully so. Olive oil is a good fat for your body, rich in Vitamin E and antioxidants. Texas Hill Country Olive Co. makes any food soulful even before you slosh it in your pans, cooking ingredients with magic-like flavors and richness.
The qualities and the ranges of Texas Hill Country Olive Co. olive oils, infused and the good ol’ EVOO, carefully blend flavors in savory and gelato recipes. The shine of this liquid gold is another reason people reach out to their oil shelves. From vegetables to creamy vanilla ice creams, long and slow roasts on grilling nights, and garlic sautés in spaghetti, Texas olive oil remains the healthy option!
When thinking to make the base or the finished dishes with olive oil drizzles, some of these recipes bring this liquid sunshine the celebration it rightfully deserves. In these recipes, the oil rolls its magic and adds the zesty, savory flavors for a perfect eating experience!
Table of Contents
Butter Chicken & Texas Olives
Butterflied chicken, a crisped and slow-cooked recipe, is transformed with an olive oil flavor. Although it is hard to grill, the finished flavor is worth the wait.
Some boneless chicken is key here, followed by our gold star. Kosher salt, ground pepper, chopped garlic, and fresh rosemary, fresh lemon juice, half a cup Texas olive oil, chopped oregano and parsley, and some Aleppo style pepper. Keep also a cup of green olives, torn or pitted.
Grill after you let the chicken rest overnight, marinated with generous salt and pepper. When it’s time to grill, mix your spices and fresh herbs in 1/4th cup of olive oil and rub it evenly on the chicken. Grill 15 to 29 minutes on each side.
Texas Hill Country Olive Co. Naked Spaghetti
For a day, ditch your seasonal tomato sauce and sub for an olive oil drizzle. When you drain your spaghetti, reserve some of the pasta water for later. Drizzle spaghetti with some olive oil, your classic grated parmesan cheese, and another star ingredient that is your black pepper.
Add the pasta water that you reserved if you want a saucy consistency, some shredded basil leaves for a finished toss, and you are done: your aglio e olio is served!
Tip: for an Asian twist, add some finely chopped garlic and green onions before you toss your spaghetti in olive oil.
Roasted Eggplant with Garlic & Texas Olive oil-fried Croutons
For a vegan’s taste buds, roasted eggplant beats no vegetable. Eggplants very generously absorb olive oil, and this recipe works simply with long, halved eggplants on a plate of lemon-garlic sauce. Roasted until custardy, the olive oil-drenched recipe is the star itself.
Take as many eggplants, cut them half. Take about 3/4th cup of Texas olive oil, divided just as needed. Remember, kosher salt and ground pepper are everywhere. Slice some garlic cloves, fresh red chile, or sub for red-pepper flakes, chopped lemon, and fresh mint and cilantro leaves. You would also need some lemon juice, one cup of labneh or Greek yogurt, and some torn bread.
Cut the eggplants as you like and drizzle half a cup of olive oil evenly on each, season with black pepper and salt before you roast it in the oven until it becomes golden and tender on the underside. In the remaining olive oil, you heat some garlic and chile until fragrant, add the bread, and season with salt and pepper. For your labneh, combine chopped lemon and lemon juice, salt, and pepper.
Once ready, place the eggplant on the labneh, serve with some herbs and the crispy croutons.
Texas Hill Country Olive Co. Cherry Tomato Caprese
With a generous amount of olive oil and thyme, this off-the-season recipe with baby cherry tomatoes is sure the gold sunshine star. If you have some off-season tomatoes laying around the house, now is the time to put them to use for a roasted flavor.
Take 3 pints of cherry tomatoes, some garlic cloves, spring thyme, ground black pepper, kosher, and flaky sea salt. Use about ¼ cup of classic extra virgin olive oil, fresh cow mozzarella torn into large pieces, and finally your bread for serving.
Prepare your French or country-style bread with olive oil brushed, toast it in the over. Now for the recipe, preheat the oven at 350 degrees F. On a baking sheet, toss your cherry tomatoes, thyme, garlic, season with kosher salt lightly, and drizzle oil. Roast for about 40 to 45 minutes or until tomatoes are lightly browned.
Serve it on a platter of mozzarella, spoon the warm roasted tomatoes on the cheese platter and enjoy it with the olive-oil toasted bread.
Golden Chickpeas with Texas Olive Oil
Chickpeas in olive oil make a very bright dish, full of flavor and zest, and when zested with lemon it becomes a staple. Start the day off right with this recipe.
You’d need 1 lb. dried chickpeas, soak them overnight. Take one medium, thinly sliced onion and crush 6 garlic cloves. Some kosher salt, ground black pepper, lemon zest strips, and 1/4th cup of extra virgin olive oil.
In a pot mix chickpeas, garlic, lemon zest, olive oil, onion, and a few big pinches of salt. Take about 2 quarts of water and stir everything, keep the heat high until the water boils. Then, turn to medium-low heat and stir as it simmers. Leave it to cook for about 2 hours or until the chickpeas turn soft.
Before you serve, season with some salt and pepper.
There are a lot of dip recipes, some very delicious cake recipes with savory olive oil notes, zesty fruit salads, on-the-go breakfast muffins to celebrate the flavors of olive oil. With many infused olive oil options and extra virgin olive oil processed in the farms of Texas Hill Country Olive Co., news recipes are worth trying for exciting taste buds experiences!