Carapelli Olive Oil Giveaway

This giveaway is closed. Congrats to Elena Vo and JC. I have emailed you!
I have some great spring recipes for you courtesy of Carapelli Olive Oil. Don't they look amazing?

Cucumber Finger Sandwiches

Serves 4

 Collect

1/2 cup Carapelli Premium 100% Italian Extra Virgin Olive Oil

2 cups soft goat cheese

Zest and juice of 1 lemon

1 bunch dill, coarsely chopped

1 clove garlic, finely grated

8 slices sourdough pullman bread, crusts carefully cut off

1 English cucumber, peeled and thinly sliced

1 shallot, thinly sliced

Fresh ground pepper and kosher salt to taste

Assemble

Combine goat cheese, lemon juice and zest, olive oil, dill and grated garlic in a large bowl and fold together thoroughly with a rubber spatula.

Speaking of folding, you know how hard folding a fitted sheet is? Check out this YouTube video http://youtu.be/YHTyH2nuFAw and you’ll be folding them like a pro. As for folding this sandwich mix, you got this.

Spread the soft cheese mixture evenly on all eight pieces of bread. Lay a thin layer of sliced cucumbers on four of the slices. Sprinkle sliced shallot over the cucumber layers and top with the other slice.

Cut each sandwich into three rectangular little tea sandwiches and serve immediately. And you don’t have to eat them with your pinkies raised up in the air. But you can. It’s kinda fun. 

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First of all, thank Seamus Mullen, chef and owner of New York’s Terulia Restaurant, for sharing this with us. Right on, Seamus. Now dress up like the dowager countess or your favorite member of the Crawley family – and dig in to your tasty finger sandwiches. If that’s not possible, snap a pic before your tea partiers gobble them down. When you post it online, don’t forget to use #Carapelli #FingerSandwiches. Seamus will be watching, so make it good.

Olive Oil Torte

Serves 4

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1/4 cup Carapelli Premium 100% Italian Extra Virgin Olive Oil,

plus more for coating

5 egg yolks (beaten to ribbons)

2 egg whites (whipped to hard peaks)

1/2 cup fresh cream (whipped)

1 tablespoon all-purpose flour

1/2 cup Trentingrana cheese (if unable to locate, use a similar

hard, mature Italian cheese like Parmigiano-Reggiano)

Salt and pepper, to taste

1 cup soft herb salad (chives, tarragon, parsley and basil)

1/2 lemon, zest and juice

 Assemble

Combine egg whites and cream. Gently fold.

In a standing mixer, beat half of the Carapelli with all the flour and cheese into the egg yolks over medium-high speed. Then fold in egg and cream mixture.

Fill a large baking pan half full with water. Place into a 275ºF oven.

Coat 4-6 soufflé cups with Carapelli and fill to top with torte batter. Cover with foil and bake until set, approximately 35 minutes. While you’re waiting, enjoy some Carapelli with fresh bread. Yum. Or better yet, try a project from our Occasions page.  

Garnish with a simple salad of herbs, lemon, the remaining Carapelli and chards of cheese. The torte can be served hot, room temperature or cold. 

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These tortes are totes adorable. Totes. And equally delicious. Before you have nothing but empty soufflé cups and big smiles, snap off a few shots of them and post to Instagram or your favorite sharing platform. Use #Carapelli #OIiveOilTorte and you’ll find your way on Carapelliusa.com.

Grilled Avocado with Fried Egg

 Serves 4

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For avocados:

1 cup Carapelli Il Numerato Extra Virgin Olive Oil

2 avocados, ripened

Kosher salt, to taste

4 eggs

For vinaigrette:

1/2 cup Carapelli Il Numerato Extra Virgin Olive Oil

6 tablespoons ginger, peeled and minced

6 tablespoons lime juice

3 each red jalapeños, seeded and diced

1 cup cilantro, chopped

1 teaspoon Kosher salt

Assemble

In a mixing bowl, combine all vinaigrette ingredients. Season with salt, as needed. Set aside. Mixture will keep refrigerated for two days, but it is best eaten same day.

Preheat grill to medium heat. Cut avocados in half lengthwise. Remove seed. Score avocados with a paring knife. Season with salt and drizzle each piece with a tablespoon of Carapelli.

Fun fact worth sharing about avocados: It’s nickname as “nature’s butter” is well earned. European sailors coming to the New World used avocados in place of butter.

Place cut side down onto grill. Cook for two minutes, change positions and cook for two more minutes. Flip avocados and grill the skin side for one minute. Remove to a plate.

Another fun fact: the avocado is also known as an alligator pear. That said, it doesn’t taste like chicken.

In a non-stick pan, heat remaining Carapelli. Crack the eggs one at a time and cook separately in the hot olive oil, removing with a spatula. Repeat with remaining eggs. When eggs are full cooked, place on top of each avocado piece. Top with vinaigrette.

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Kudos to Jamie Bissonette, chef and owner at Boston’s Coppa and Toro restaurants, for sharing this recipe with us. Well done, Jamie. Like Jamie, we think these grilled avocados will make your guests green over the recipe. Tell them you found it on Carapelliusa.com. Also, post your pics to Instagram using #Carapelli and #GrilledAvocados.

Sweet Pea Gazpacho

 Serves 4

Collect

6 tablespoons Carapelli Organic Extra Virgin Olive Oil

2 cups shelled English peas, about 2 pounds in the shell

1 shallot, finely minced

1 clove garlic, finely minced

2 tablespoons sweet cider vinegar

6 whole fresh basil leaves

Salt and freshly ground black pepper, to taste

Juice and zest of 1 lemon

4 tablespoons plain yogurt

 Assemble

 Fill a large pot with well-salted water and bring to a boil. Blanch peas for two minutes then shock them in an ice-bath.

 On a side note, here’s a list of top-three favorite Blanches: 1) Blanche Devereaux from The Golden Girls 2) Blanche DuBois from A Streetcar Named Desire 3) We need a third one. If you have a suggestion, share it with us at info@carapelliusa.com.

 In a medium-sized saucepot, heat Carapelli over medium-low heat. Gently sweat shallots and garlic in the olive oil until translucent, about 2 minutes. Set aside to cool.

 Add blanched peas along with one cup of ice water to a blender and blend on high until smooth. Add yogurt, basil and vinegar, pulse until fully incorporated.

 With the blender running, add the Carapelli with shallots and garlic. Finish with lemon zest and juice. Season to taste with salt and pepper. Set aside to chill in the refrigerator for 45 minutes.

 Divide among four chilled bowls. (Trust us. It makes a difference.) Drizzle with Carapelli and serve.

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Seamus Mullen, the chef and owner of New York’s Terulia Restaurant, shared this recipe with us. Yes, that Seamus Mullen. The guy you’ve probably seen on TV. Let’s show Seamus how you good did. Take a pic of your dish and post it to Instagram. Remember to use #Carapelli #SweetPeaGazpacho. Seamus might make you the next food star.

Now for the giveaway...

Two of you will each win one bottle of Carapelli Olive Oil. Simply leave a comment telling me what you like/would like to make with the oil if you win.

Giveaway ends 5/6.