Olive oil has its own world –– the well-kept health and tasty savories energize just about anyone. Without giving up on health and flavors, the world of Texas olive oil has recipes conquered for the exciting foodies who prefer crustiness and textures with this golden liquid. Some hard-grilled chicken butterflied, some on-the-go infused dips, and some spice cakes take no less than minutes to become favorites. Texas Hill Country Olive Co. has flavors that dominate taste buds, infused olive oils, balsamic vinegar, and extra virgin olive oil turn entrees into exciting experiences of taste buds. When seasoned with herbs, roasted for tenderness, grilled for the smokey notes, choices become hard with Texas olive oil. We know you cannot try all recipes, but ignite the zest of flavors with the ones we present you: drizzled with olive healthiness, made with hearty textures.
Skinned Fish, Texas Olive Oil, and Herb Sauce
Skinned fish is no task to cook, and you do not need to do culinary to make skinned fish. It will finish as crunchy as potatoes if you go by the recipe. In your skillet, place your fish skin side down. Raise the heat slowly, you’ll then see the skin lie flat, cooking the insides of the meat just as gently.
What you need
Use salmon fillets or striped brass. Take one garlic clove and chop it as thin as you can, chop some dill, parsley, and basil, take 1 tablespoon fresh lime juice or white wine vinegar. Take a tablespoon of pickles, chopped. For olive oil, divide about 6 tablespoons through the process. Some kosher salt and black pepper for a final drizzle.
In a bowl, mix garlic cloves, herbs, pickles, and lemon juice, and 5 tablespoons of olive oil. Finally, add a pinch of kosher salt and some black pepper to taste. Set the green sauce aside.
Slosh the remaining one tablespoon of Texas olive oil in a nonstick skillet, place the fillets skin side down and let it cook over medium heat for about 4 minutes, until the fillets release fat. Keep cooking over low flame for about 8-12 minutes, splash more oil if necessary, and cook until it turns crispy.
Serve it with green sauce on the platter, with the skin side up.
Avocado Mint & Grilled Carrots
The star in this recipe is carrot – no peeling, just cutting. Texas olive oil will grill and pack the flavors in skinned carrots, making it a nutrient-rich dish.
What you need
One and a half lb. carrots, halved in length and about 2 avocados cut into pieces. Some mint leaves, sliced serrano chile, fresh lemon juice and honey, ¼ cups of extra virgin olive oil, adding 2 tbsp. more. Some ginger, peeled and grated, cumin seeds, and kosher salt.
In your dry nonstick pan, toss and toast cumin seeds until they are fragrant and leave them to cool. When cooled, crush the cumin seeds and transfer them into a bowl, then add honey, lemon juice, ¼ cup of olive oil and whisk thoroughly. Finally, stir in your ginger and chile and season with salt. As it rests, the ginger and chile will infuse their flavors in the extra virgin olive oil.
For the carrots, grill them with the reserved 2 tbsp. olive oil on a baking tray until tender, roughly for 15-19 minutes. When grilled, immediately toss them in the sauce. Serve carrots on a bedding of avocado pieces, pour any remaining sauce, and sprinkle mint leaves for the zest.
Texas Hill Country Olive Co. No-bake Pie
Made with some Greek yogurt, the no-bake pie recipe is frozen after it is very easily made. With some chocolate and lots of olive oil, the pie gives a semifreddo-like texture and a balanced taste for over a week.
What you need
For the crust, you’d need about 5 oz. graham crackers, 1/4th cup of oats, 2 tablespoons of cocoa powder and light brown sugar, 6 tablespoons of melted butter, and one tablespoon of kosher salt.
For the filling, the exciting part, 4 oz. of bittersweet chocolate is the best bet, chopped coarsely. Half a cup of Texas Hill Country Olive Co. Extra Virgin Olive Oil, and some more for drizzling, 3 egg whites, 2 ¼ cups whole-milk Greek yogurt, and half cup and 1 tbsp. more light brown sugar. Finally, keep some cocoa nibs for the final drizzle.
For the crumbs, crush graham crackers in your food processor before you add the rest of the dry mix, then add oats, cocoa powder, brown sugar, and salt. Beat until they are finely ground, add butter, and pulse until the crumbs come together.
On a 9” diameter pie dish, press the crumbs into the bottom and also into the 2/3 of the pie dish’s sides. Let it freeze in the freezer.
In a pan, melt chocolate in half a cup olive oil. When cool, transfer it to a bowl and add one and a half cups of Greek yogurt and half a teaspoon salt. Combine well.
In another bowl, beat 3 egg whites with an electric mixer. Beat for about a minute until it foams up. While mixing, gradually add half a cup of brown sugar and beat until it stiffens. In the chocolate mixer, add 1/3 of the meringue and fold in using a spatula, add the remaining and gently fold it. When no streaks remain, transfer this filling into the crust pie dish and freeze for up to 3-5 hours.
Before serving, use the leftover Greek yogurt and, in a separate bowl, add one tablespoon of sugar and a pinch of salt. Mix it well before you dollop this yogurt mixture onto the frozen pie. Finally, drizzle it with some olive oil and cocoa nibs.
Our Final Word for Texas Olive Oil
Some slow-cooked, hard-to-grill, and some very uncommon sweet pairings with Texas olive oil are a deal of their own. The textures and fillings of recipes go beyond just tastes, they become a lifestyle favorite for those who share the love with this beautiful golden liquid – anything it touches, it bursts lovely notes of savory and creamy.