Easy Breezy Blue Cheese Salad Dressing | Olive Oil Recipe

If you love blue cheese as much as I do then you will go crazy for this VERY easy recipe to create your own blue cheese salad dressing. The best thing about this recipe is that you can use any type of blue cheese you want. We have tried this olive oil recipe with Maytag, Gorgonzola and Roquefort and they were all delish, but our favorite was the salad dressing made with the Gorgonzola.

One thing you want to watch for if you decide to use the Gorgonzola is the type of Gorgonzola you use. The more firm the cheese, the longer it has aged, and typically is a bit more on the salty side. If you go with a softer Gorgonzola that hasn’t been aged as long, you will get more of a sweet blue cheese flavor. We suggest playing around with it to see which way you like best.

The best way to enjoy this salad dressing is on a nice thick wedge salad with thinly sliced red onions and avocado.

Here is what you will need for this easy salad dressing recipe. Please keep in mind that if you use inferior products like grocery store bought EVOO and balsamic vinegar, the outcome will be a VERY mediocre salad dressing.

1. 1/3 of a Cup of Urban Olive Oils & Balsamics Traditioanl ’18 year’ Balsamic
2. 3/4 of a Cup of Urban Olive Oils & Balsamics Koroneiki Extra Virgin Olive Oil OR Frantoio Extra Virgin Olive Oil (We used the Frantoio with the Gorgonzola since they are both Italian)
3. 6 oz of quality Blue Cheese (Maytag, Gorgonzola, Roquefort)
4. Kosher Salt to taste

Use a food processor or blender to blend the blue cheese and balsamic vinegar until smooth. Slowly add the extra virgin olive oil in a thin stream to the balsamic/blue cheese blend to allow it to emulsify. Add Kosher salt to your preferrd taste.

This dressing is best served drizzled over a cold wedge salad or tossed into any salad with lettuce, red onion and fruit to lightly coat the ingredients rather than poured on top.

Recipe inspired by http://www.oliveoiloftheworld.com/recipes/soups-salad/easy-gorgonzola-dressing/

SHOCKING Side by Side Balsamic Vinegar Comparison

We have found that purchasing any kind of food product on the internet is a challenge because there is NO WAY to taste the product first. That got me thinking about how to prove to people on the internet that we have THE BEST BALSAMIC VINEGAR ON THE PLANET outside of Modena, Italy. Bold statement, right? Exactly right, but we back that claim with a 100% money back guarantee. But that still isn’t enough to convince people to buy balsamic online. So this is what we did to show people what makes our balsamic vinegar soooooooo delicious.

We recently posted a picture on our Facebook page of the side by side comparison we did with our balsamic vinegar and the balsamic vinegar from one of our competitors to show the HUGE difference in the viscosity of our balsamic and theirs.

 

 

 

 

 

What I didn’t think about was the fact that a few people questioned the pictures asking, “How do we know you didn’t pour the competitors balsamic on the bread 30 minutes ago and poured your balsamic 30 seconds ago?” This was a VERY valid point so I decided to shoot a video of the test that I did pouring each balsamic vinegar on a piece of bread to show how quickly the competitors balsamic seeps through the beard and how our balsamic stays pretty firm on top of the bread.

My thought is that if you are going to spend $15-$25 on a good bottle of balsamic vinegar, you would want it to be smooth, thick and delicious like ours and you would want it to stick to your bread, wouldn’t you? I think so. So let’s take a look at this SHOCKING video.

So if you are looking to buy the best balsamic vinegar online then look no further than Urban Olive Oils & Balsamics. We have the best balsamic vinegar on the PLANET (outside of Modena), our balsamic comes with a 100% money back guarantee if it’s not the BEST balsamic you’ve ever tasted AND we ship orders of Under $99 for a $10 flat rate and orders $99 and over ship for FREE. We can’t wait to see you in our online store VERY SOON!!

Balsamic Spinach and Tomato Pizza | Balsamic Recipe

We are always looking for awesome recipes that we can share with our followers and customers and this balsamic recipe fits the bill. We could have classified this recipe as both a balsamic recipe or olive oil recipe since this delicious creation calls for both.

We must give credit to to Fresh Ingredients for this fantastic and fresh pizza recipe and if you want to check out all of the wonderful pictures taken while being prepared click here.

Now to this wonderful balsamic vinegar recipe. Here is what you will need to make this Balsamic Spinach and Tomato Pizza.

• 6 tbsp of Urban Olive Oils & Balsamics Spanish extra virgin olive oil, divided
• 2 cloves of garlic, finely chopped
• 2 tomatoes, cored and finely chopped
  

  Photo Courtesy of Fresh Ingredients

• 1 red onion, chopped
• 1/4 tsp sugar
• 1 tbsp fresh parsley, chopped
• 4 large basil leaves, chopped
• 1/2 tsp sea salt, divided
• 1/2 tsp ground black pepper, divided
• 1 tbsp of Urban Olive Oils & Balsamics Traditional ’25 Star’ Balsamic Vinegar
• 1/2 tsp Dijon mustard (we used Grey Poupon)
• 1 large pre-baked pizza crust (we used Boboli)
• 2 tbsp pine nuts
• 2 ounces parmesan cheese, shaved
• 1 cup baby spinach

Prep

1. Heat 1 tbsp of the Uraban Olive Oils & Balsamics Spanish olive oil in a large skillet over medium-low heat. Add garlic and cook, stirring constantly, until light brown, about 3 minutes.
2. Stir in tomatoes, onion, sugar, parsley, basil, 1/4 tsp salt and 1/4 tsp pepper and increase heat to medium. Cook, stirring occasionally, until thickened, about 5-8 minutes; set aside.
3. Meanwhile, whisk together Urban Olive Oils & Balsmaics Traditional ’25 Star’ Balsamic
4. Vinegar, mustard, remaining 1/4 tsp salt and 1/4 tsp pepper in a medium bowl.
   

   Photo Courtesy of Fresh Ingredients

5. Drizzle in 4 tbsp of the remaining Uraban Olive Oils & Balsamics Spanish oil while continuing to whisk constantly; set vinaigrette aside.
6. Preheat oven to 350 degrees. Top pizza crust with reserved tomato sauce, spreading it out to the edges. Top with half of the Parmesan cheese and pine nuts.
7. Place pizza in the oven and cook until cheese is melted and the pizza is just heated through, about 8-10 minutes.
8. Meanwhile, toss spinach with vinaigrette, then arrange on top of pizza. Garnish with remaining Parmesan cheese, cut pizza into slices and serve.

This recipe is fairly easy to prepare so give it a try and let us know how it goes.

Downtown Phoenix Olive Oil Store Now in Scottsdale

Urban Olive Oils & Balsamics, Downtown Phoenix’s first and only olive oil store, has expanded into Scottsdale through their partnership with the Edible Exchange Market located  at 8700 E. Via De Ventura, Suite 205 (just West of Pima Rd and Via De Ventura).

 

 

 

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The Edible Exchange Market, Owned by Lori Baker, is Scottsdale’s FIRST and ONLY boutique grocer featuring farm fresh foods from local growers, ranchers, farmers and food artisans. The Edible Exchange Market is an alternative to large supermarkets, open 5 days a week for your shopping convenience. With weekly deliveries and special events, you have the opportunity to meet your local farmers, ask questions and find out where your food comes from. The Edible Exchange Market likes to say they offer, “Uncommon Food in an Uncommon Location”.

“There are two main reasons why Urban Olive Oils & Balsamics has decided to partner with The Edible Exchange Market. First, Lori’s vision of bringing farm fresh food and top quality products like our olive oil and balsamic vinegar to Scottsdale, in an indoor Farmers Market type atmosphere, is what people want, it’s the future of shopping for high quality products. The second reason why having our products in the Edible Exchange Market is because it allows us to bring the BEST balsamic on the planet to the people of Scottsdale without the high cost of retail space and overhead that would be required to open a olive oil store in Scottsdale,” says Jay Veniard, Owner of Urban Olive Oils & Balsamics.

So if you are looking for an alternative to the big grocery store chains and want to buy local go check out Lori and the Edible Exchange Market. Also, if you live in Scottsdale and want to find our products in your area the Edible Exchange has you covered. And just like the 100% money back guarantee offered by Urban Olive Oils & Balsamics, the Edible Exchange also stands behind the quality of all the products they carry  and will gladly refund or replace any items that did not meet your expectations.

Urban Asparagus Lemon Pasta | Olive Oil Recipe

For some us the thought of eating our veggies, is well, a drag. Good thing for recipes like this that takes the veggie and pretty much makes it disappear. Although I have to admit that I do like asparagus especially when it is slathered in butter. Not healthy, right? Yeah I know that’s why we are talking about this delightful asparagus lemon pasta recipe. This is one of Urban Olive Oils & Balsmaics olive oil recipes that has been a hit with both adults and the kids. And god knows we have enough kids to try these recipes on. So let’s get started.

Here’s what you will need to get rockin’ and rollin’.

1. 1 pound of fresh, medium thickness asparagus with the tough ends trimmed
2. 1 tsp of finely grated, fresh lemon zest
3. 1/4 of Urban Olive Oils & Balsamics Meyer Lemon olive oil OR Urban Olive Oils & Balsamics Lemon Pepper olive oil (I prefer the lemon pepper olive oil, but the kids liked the Meyer Lemon olive oil better)
4. 1lb of Penne pasta
5. 1/2 cup of fresh, grated Parmigiano-Reggiano cheese

Prep

Cut asparagus into 1-inch or so pieces and put all tips aside for later use. Cook asparagus stems in 6 quarts of boiling water with 2 tablespoons of salt until very tender. Approximately 7 minutes. Use a slotted spoon to transfer into a colander. Keep the water boiling and rinse the items in colander under cold water. Drain asparagus well and transfer to a food processor or blender.

Now cook your asparagus tips in the same boiling water until just tender, about 3-5 minutes. Again, use slotted spoon to transfer to a colander, keep water boiling in pot, and rinse the tips under colder water. Drain asparagus tips well.

Next you will puree the asparagus stems with your finely grated, fresh lemon zest, Urban Olive Oils & Balsamics Meyer Lemon olive oil OR Urban Olive Oils & Balsamics Lemon Pepper olive oil, and a 1/2 cup of asparagus cooking water. Transfer sauce to a 4-quart saucepan.

Cook pasta in boiling asparagus water for about three-fourths of the recommended cooking time so you create a very al dente pasta. Reserve 2 cups of asparagus water and drain pasta.

Add pasta, asparagus tips, and 1/2 cup of reserved water to asparagus sauce and cook over high heat, stirring every 3-5 minutes, or until pasta is almost al dente and sauce coats the pasta. Add more cooking water, 1/4 at a time, until sauce coats pasta but is still a little loose (the cheese will thicken it slightly). Stir in Parmigiano-Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted. Serve immediately while hot.

So there it is, easy, fresh and delicious. Tell us what you think.

Sun Dried Tomato Pasta OR Tomato Basil Pasta | Olive Oil Recipe

Take your pick! Everyone likes pasta and this recipe is guaranteed to delight even the most discerning critic. With just the switch of the olive oil used in this recipe you can create 2 delicious dishes And talk about easy, this dish can be thrown together in just a few minutes. The best thing about this simple recipe is that it tastes great hot, but is also wonderful the next day as a cold pasta salad.

Here is what you will need for this recipe.

• 1 Red tomato
• 1 Yellow tomato. If you can’t find yellow tomatoes substitute a second Red tomato
• 1 Red bell pepper
• 1 Yellow bell pepper
• Pine nuts (toasted & unsalted)
• 1 package of any pasta of your choice
• 1/4 cup of Urban Olive Oils & Balsamics Sun Dried Tomato Parmesan and Garlic olive oil OR Urban Olive Oils & Balsamics Fresh Basil olive oil
• Fresh grated Asagio or Parmesan cheese

Prep

Chop tomatoes and bell peppers into even bite sized pieces and put to the side. Cook pasta until aldente and drain. Toss Urban Olive Oils & Balsamics Sun Dried Tomato Parmesan and Garlic olive oil OR Urban Olive Oils & Balsamics Fresh Basil olive oil, pasta, tomatoes, bell peppers and pine nuts together coating everything in the bowl. Add more olive oil if needed. Sprinkle fresh grated Asagio or Parmesan cheese on top and serve.

We hope you enjoy the fresh, easy pasta recipe and look forward to your comments after you try it. Let us know what you thought.

Chipotle Chili | Olive Oil Recipe

The season for chili is almost gone here in Phoenix, unless you need some chili for your hot dogs. But for those of you who are still enduring another month or so of cold weather you will love this recipe for Chipotle Chili.

Here is a list of things you will need for this recipe.

• 3 Tbsp of Urban Olive Oils & Balsamics Chipotle olive oil
• 1/2 cup of red onion (chopped
• 2 lbs of ground beef OR if you want to make your chili a bit more healthy substitute ground beef for ground turkey
• 1 1/4 cups of canned tomatoes
• 4 cups of canned black beans OR kidney beans
• 3/4 tsb of sea salt
• 1 bay leaf
• 2 Tbsp of chili powder

Prep

Start off by sauteing the chopped onions in Urban Olive Oils & Balsamics Chipotle olive oil. Add ground beef or ground turkey and stir until meat is browned. Add tomatoes and lack beans OR kidney beans. Stir in sea salt, bay leaf and chili powder. Bring mixture to a boil. Reduce to low heat and simmer, stirring occasionally for 1 hour.

Serve with some fresh grated cheddar cheese and a dollop of sour cream.

Citrus Habanero Flank Steak Tacos | Olive Oil Recipe

If you like a little heat with your meat this recipe will add a little spice to your life. Don’t let the word habanero scare you away because this dish is just spicy enough to say…..Helllllllllo!

Here’s what you will need for this flavor party.

• 2 lbs of Flank Steak
• 4 cloves of garlic
• 1 fresh jalapeno pepper (seeded & chopped)
• 1 tsp of cumin
• 1/2 cup of fresh cilantro (chopped)
• Juice from 2 fresh Limes
• 2 Tbsp of Urban Olive Oils & Balsamics Garlic Cilantro balsamic vinegar
• 1/2 tsp of sugar
• 1/2 cup of Urban Olive Oils & Balsamics Citrus Habanero olive oil
• Kosher salt and fresh ground peppercorns to taste

Prep

For the marinade combine garlic, jalapeno, cumin, cilantro, lime juice, Urban Olive Oil & Balsamics garlic cilantro balsamic vinegar, sugar and Urban Olive Oils & Balsamics citrus habanero olive oil. Add salt and pepper to taste.

Spread flank steak in a large bowl or dish. Pour marinade over flank steak until well coated, cover the dish with plastic wrap and refrigerate for 2-4 hours.

Preheat grill or skillet. Brush grill or skillet with the citrus habanero olive oil. Remove flank steak from dish or bowl and gently shake off excess marinade. Salt and pepper both sides and place steak on the grill or skillet. Cook for 2-3 minutes on each side until medium-rare to well-done, as desired. Let meat rest for 5 minutes on a cutting board before thinly slicing diagonally across the grain.

Serve with warm tortillas and garnish with avocado and Pico de Gallo, if desired.

We hope you enjoy this recipe as much as we do. Let us know what you think of this dish.

Sesame Garlic Orange Chicken | Olive Oil Recipe

This is what’s for dinner tonight. This recipe was inspired for our love of orange chicken at the restaurant, but we want to help people create a healthy alternative that wasn’t fried and found this wonderful recipe on Sonoran Living Live. Enjoy!!

Sesame Garlic Orange Chicken 
Sesame Orange Sauce Ingredients:
·    ½ cup organic or regular honey
·    ½ cup low sodium soy sauce
·    ½ teaspoon freshly minced ginger
·    ½ teaspoon freshly minced garlic
·    2 tablespoons toasted sesame seeds
·    ¼ cup hoisin
·    2 tablespoons Urban Olive Oils & Balsamics Toasted Sesame, Ginger & Garlic Oil 
·    ½ cup orange juice

Preparation: Combine all ingredients in a sauté pan and bring to a simmer. Serve with your favorite chicken, meat or seafood.

Balsamic Recipe | Pears with Parmesan

Balsamic Pears with Parmesan

For this recipe, you will want one ripe pear per person.

1. Shortly before serving, halve the pear.
2. Scoop out core and stem, and cut each half into quarters.
3. Place the pear quarters on a serving dish and drizzle with a teaspoon or so of Urban Olive Oils & Balsamics Traditional ’25 Star’ Balsamic Vinegar. 
4. Top with a sprinkling of freshly ground black pepper.
5. Finish with 3 to 4 curls of fresh, thinly shaved Parmesan cheese.