These roasted nuts are roasted with fresh rosemary, lightly sweet, salty with a hint of spicy.

Ingredients:

• 12 ounces unsalted raw nuts (optional to add roasted chickpeas)
• 2 tablespoons More Than Olives Blood Orange Olive Oil
• 2 tablespoons minced fresh rosemary
• 2 teaspoon kosher or sea salt
• 1 teaspoon onion powder
• 2 teaspoon brown sugar
• ½ teaspoon cayenne pepper

Directions:
Heat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. 

Add the nuts to a bowl, toss with Blood Orange Olive Oil and fresh rosemary. Sprinkle the nuts with salt, onion powder, and cayenne. Toss to combine the flavors.  (Add more cayenne, if you desire more heat in the nuts).

Spread the nuts on the prepared baking sheet and bake until they are a light golden brown, about 18-25 minutes, stirring every 5 minutes. In the last 5 minutes of roasting, sprinkle on the brown sugar and toss one last time. 

Cool before serving.

Ingredients:

• 2 cups all-purpose flour
• 1 packet of yeast
• 1 tablespoon sea salt
• 1 cup warm water
• 6 tablespoons More Than Olives Arbosana “Organic” Olive Oil
• 1 teaspoon sea salt
• 1 tablespoon fresh or dried rosemary
• More Than Olives Barrel Aged Balsamic for drizzling

Directions:
In a medium bowl combine the flour, yeast, and salt.  Slowly add ½ cup of warm water while stirring the mixture.  Add 2 tablespoons of the More Than Olives Arbosana Blend Extra Virgin Olive Oil. Once blended add another ½ cup of water.  Mix until the ingredients are fully combined.  

Place the dough on a floured surface and knead with the heel of your hand until smooth.  Brush the inside of a large bowl with More Than Olives Extra Virgin Olive Oil. Place the dough in the oiled bowl, and rotate the dough to fully coat in oil.  Cover the bowl with a towel for an hour.   

Preheat the oven to 450℉. After an hour, uncover the bowl and lightly press the dough with your knuckles to flatten it without removing all of the air bubbles.  

Transfer the dough to an oiled iron skillet.  Gently press the dough with your fingertips so it reaches the edges of the pan.  Poke evenly dispersed holes halfway into the dough with your fingertip.  Sprinkle sea salt and rosemary to taste.  

Bake the dough in the middle of the oven for 20-30 minutes, or until golden brown on top. Let the focaccia cool for about 15 minutes before cutting and serving. Pour More Than Olives Arbosana “Organic” Extra Virgin Olive Oil into a small shallow bowl and drizzle with More Than Olives Traditional Balsamic Vinegar. Dip the warm focaccia into the mixture and enjoy! 

Ingredients:

• 6 ripe tomatoes, diced and drained
• 3 tablespoons garlic, finely minced
• ⅓ red onion, finely diced
• 1 small bunch of basil leaves, slivered or diced
• 3 oz Black Olive Tapenade, Sutter Buttes Kalamata & Caper
• ¼ cup More Than Olives Arbequina “Estate” Extra Virgin Olive Oil
• ¼ cup More Than Olives Traditional Aged Balsamic Vinegar
• Salt and pepper to taste
• Baguette, sliced in ¼” rounds

Directions:
Combine all the ingredients above in a bowl and mix well. Let sit for about half an hour before serving. Bruschetta keeps in the refrigerator for several days. Serve with a sliced baguette.

We have also used our Bruschetta-like Muffaletta Spread for Sandwiches. Layer onto Sour French Bread or a baguette, Italian Dry Salami, Mild Coppa, Swiss Cheese, and Bruschetta.

Ingredients:

• 2 zucchini & 2 yellow squash
• 1 medium or  ½ large yellow onion
• 1 bell pepper (red, orange, or yellow)
• 1 large carrot, diced
• 4-5 Roma tomatoes, or 1 can diced tomatoes, drained
• More Than Olives Basil Olive Oil or Garlic Olive Oil
• More Than Olives Traditional Aged Balsamic Vinegar
• Salt and pepper
• ¼ cup grated parmesan cheese
• Sliced baguette

Directions:
Small dice the zucchini, squash, bell pepper, carrot, and onion. Place them in an oven-safe glass pan and drizzle with More Than Olives Olive Oil and More Than Olives Traditional Aged Balsamic. Sprinkle with salt and pepper.  Stir to make sure all veggies are well coated with the dressing.  

Bake in a 350-400 degree oven until veggies are soft, 30-40 minutes. While that is cooking, dice your tomatoes. Add them in for the last 10 minutes of cooking.  When vegetables are done, give them one last stir and drizzle them with a bit more Traditional Aged Balsamic. Let sit. while you toast your baguette. 

Slice your baguette. Lightly toast both slices in the oven. 

When ready to serve, spoon your warm veggie mixture onto each bread round and place it on a platter. Sprinkle with parmesan cheese. Serve immediately. 

This bruschetta is also great served over a piece of grilled chicken or fish. 

Hummus is a tasty, healthy addition to any lunch or afternoon snack. Also, a great side dish to take to a gathering.  It’s easy to always have a fresh batch in the refrigerator with this quick and easy recipe.

Makes 4 cups

Ingredients:

• 1 Clove Fresh Garlic, minced
• 15 oz. Can Chickpeas, drained (garbanzo beans)
• 2 Tablespoons Fresh Lemon Juice
• ½ Teaspoon Ground Cumin
• ¼ Cup More Than Olives Garlic Olive Oil, +more for drizzling
• 1 Teaspoon Sea Salt
• 2 Tablespoons Tahini
• ⅛ Cup Hot Water
• Toasted Sesame Seeds

Directions:
In a small pot, add the canned chickpeas along with the liquid from the can. Add enough water to cover the chickpeas. Bring them to a simmer and continue to cook for 15 minutes. Drain the chickpeas and add them to a food processor. 

Also add to the food processor the garlic, lemon juice, cumin, More Than Olives Garlic Olive Oil, and sea salt. Process until smooth. 

Scrape down the processor bowl with a spatula and add the Tahini and water. Process again until completely combined and silky smooth. Taste and adjust the seasonings.

Spoon the hummus into a shallow serving bowl. Drizzle with a little More Than Olives Garlic Olive Oil and a sprinkle of toasted sesame seeds. Serve with pita chips, pretzel chips, and/or fresh sliced veggies. 

If you like a bit of spice, substitute More Than Olives Jalapeno Olive Oil for the drizzle on the hummus.  

Ingredients:

• ¼ cup More Than Olives Arbosana “Organic” Olive Oil
• ½ cup popcorn kernels
• Olive oil for drizzling on cooked popcorn (For variety try Arbosana, Garlic, or Jalapeno Olive Oil)
• Kosher or sea salt

Directions:
In a large, heavy-bottomed, covered pot, heat the olive oil and popcorn kernels over medium-high heat. Gently shake the pot so the popcorn moves around in the oil.  Shake until the popping slows, about 5 minutes.  Remove from the heat and transfer the popcorn to a large bowl.  Drizzle with more oil of your choice!  

Variations: Shake on grated parmesan, garlic salt, seasoning salt, powdered ranch dressing, or herb blends.  Try a drizzle of truffle olive oil!

Our Pumpkin Hummus is an easy-to-make, healthy snack, or appetizer!

Serve with pita chips & fresh veggies for a crowd-pleasing entree. Makes 4 cups.

Ingredients:

• 1 clove garlic, minced
• 15 oz. can chickpeas (garbanzo beans)
• 15 oz. can pumpkin puree
• 2 tablespoons lemon juice
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 2 tablespoons tahini
• ¼ cup More Than Olives Picual Extra Virgin Olive Oil or More Than Olives Arbequina “Estate” Extra Virgin Olive Oil
  (+ more EVOO for drizzling)
• 1 teaspoon salt (or more to taste)
• Toasted pepitas for garnish (optional)

Directions:
Place juice and beans from the can into a small pan and simmer for 15 minutes. Drain and rinse. Add the first 6 ingredients to the bowl of a food processor. Process until well blended. Scrape down the bowl with a spatula and add the tahini, processing again until smooth. Scrape down the sides of the bowl again, add the olive oil and salt and blend again until completely incorporated. Taste and adjust seasoning with salt. Serve in a bowl topped with toasted pepitas and drizzled olive oil. Serve with pita chips and fresh veggies.

Serves 8

Ingredients:

• ¾ cup whole wheat flour
• ⅔ cup unbleached all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon ground nutmeg
• ¼ teaspoon table salt
• 2 large eggs
• 1 cup canned pumpkin puree
• ½ cup packed light brown sugar
• ⅓ cup More Than Olives Blood Orange Olive Oil
• ⅓ cup honey

(OPTIONS: add nuts, raisins, dried cranberries, cinnamon, white, or chocolate chips)

Directions:
Heat oven to 350 degrees. Brush a 9×5 inch loaf pan with olive oil.

In medium bowl, whisk both flours, cinnamon, baking soda, baking powder, nutmeg and salt. In a large bowl, whisk the eggs, add the pumpkin, sugar, olive oil and honey until well blended. In 2 batches, add the dry ingredients into the pumpkin mixture, stirring just until evenly blended. Spoon the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to settle the batter.

Bake on center rack until a wooden skewer inserted in the center comes out clean, 35-45 minutes. Cool in the pan for 15 minutes and then transfer the bread to a rack to cool completely before slicing.