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Rosemary Roasted Potatoes

Rosemary Roasted Potatoes

Roasted Rosemary Potatoes on plate with fresh rosemary sprig

This recipe will have your family asking for roasted potatoes every week, with fresh Rosemary adding a bit of heartiness to the potatoes. Rosemary is a great backyard plant that can be picked year round to enhance your recipes.  

Servings: 3 to 4

Ingredients:

Directions:

Preheat the oven to 400 degrees F.  Brush the inside of an oven-proof shallow roasting pan with Olive Oil. 

Wash the potatoes and cut them in half or quarters and rinse them to remove the starch released where the potatoes were cut.  Pat them dry and place them in a bowl.  

Remove the fresh rosemary from the stems, mince the leaves and sprinkle them over the potatoes.  Drizzle the potatoes with the More Than Olives Arbequina Olive Oil, add the Sea Salt, pepper, and freshly minced garlic. Stir the potato mixture until the potatoes are well coated add a bit more Olive Oil if they seem a little dry.  

Place the potatoes into your roasting pan and spread them out to 1 layer; roast in the oven for at least 1 hour, or until cooked through, a bit browned and crisp, flipping them twice with a spatula during cooking to ensure they cook evenly. 

When they are ready, remove the potatoes from the oven. Taste one and adjust seasoning to your taste. Serve immediately. 

Another Extra Virgin Olive Oil that can be used in this recipe is the More Than Olives Picual . Our Picual is a bit more herbaceous and will enhance the taste of this dish even more! 

 

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Cauliflower with Bacon & Scallions

Cauliflower with Bacon & Scallions

This hearty cauliflower dish with bacon and scallions is the simple, filling, and healthy dish that we all need to get us through the week!

Ingredients:

Directions:
Move the rack to the lowest part of the oven, and preheat the oven to 475°. Drizzle the wedged cauliflower with the MTO Picual EVOO and MTO Aged Balsamic. Season with salt, pepper, garlic powder, and chili powder. Transfer to a baking sheet and add the cut bacon and sliced onion. Cover with aluminum foil, and roast for about 15 minutes. Remove the foil, flip each cauliflower wegde, and roast for another 15 minutes or until golden brown. Finish with the chopped scallions for a lovely presentation!

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Balsamic-Roasted Brussel Sprouts

Balsamic-Roasted Brussel Sprouts

6 servings

Ingredients:

Directions:
Preheat the oven to 400 degrees. 

Chop the stem end off each Brussel Sprout and peel off the tougher outer leaves. Cut the Sprout in half, or into 4 wedges if you are using larger Sprouts. Clean the onion and cut it into large diced pieces. 

Place the Brussels Sprouts in a bowl. Add the pancetta, onion, MTO Olive Oil, 1 ½ teaspoons salt, and ½ teaspoon pepper. Toss gently to make sure everything is coated. If it seems dry, add a bit more MTO Olive Oil. Spread the mixture out on a baking sheet in a single layer including some of the loose leaves, which get crispy when they’re roasted.

Roast the Brussels sprouts for about 20 or until they’re tender and nicely browned and the pancetta is cooked. Toss once during roasting. 

Remove from the oven, drizzle immediately with the MTO Traditional Aged Balsamic Vinegar, and toss again. Taste and adjust seasonings, if necessary, and serve immediately while still warm from the oven.

Other Options- Chopped Bacon can be used instead of Pancetta and More Than Olives Mission Fig Balsamic works wonders in this dish.

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Lemon Orzo Pasta Salad

Lemon Orzo Pasta Salad

Serve warm as a bed for grilled salmon or chicken, or serve as a side salad.
Serves 6-8 as a side dish

Ingredients:

  • 2 cups orzo pasta
  • 3-4 scallion onions, chopped
  • 1 cucumber, peeled and diced
  • 1 basket cherry tomatoes, cut in half
  • 1 bell pepper (red, yellow, or orange), diced
  • 2-3 teaspoons chopped fresh basil, lemon thyme, or herb of your choice
  • ½ cup More Than Olives Meyer Lemon Olive Oil
  • Salt and pepper, to taste

Directions:
Start a pot of water on medium-high heat. Add a few shakes of salt to the water. When the water begins to boil, add your orzo pasta.  Reduce the heat and simmer the pasta until it begins to soften. 

While pasta is cooking cut the ends off the scallion onions and give them a wash. Chop them and place them in a large bowl. Peel and dice your cucumber, then add to the bowl. Deseed your bell pepper and chop into small pieces also adding to your bowl. Add to the bowl the herb you have chosen to use in this dish. 

Once the pasta is done, carefully pour it into your strainer in the sink and drain off the hot water. Rinse the pasta with cold water and allow all the excess water to run off. 

Transfer the pasta to a large bowl with the other salad ingredients. Pour the Meyer Lemon Olive Oil over the pasta and season with Sea Salt and Pepper. Using a serving spoon, mix well. Taste to see if more seasoning is needed.  

If you are making this ahead of time, store it in the refrigerator. Remove it about 20-30 minutes before you want to serve it.  

Additions- We love to add in seasonal veggies, like Asparagus, Heirloom Carrots or Summer Squash 

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