receipes stuff to do

• 12 large ripe strawberries - washed and quartered
• 4 tablespoons Strippaggio Barrel Aged Balsamic Vinegar (Fig, Espresso,
• Chocolate are also wonderful here)
• 4 tablespoons packed coconut sugar
• Vanilla Ice Cream

In a small heavy saucepan heat vinegar and sugar over moderate heat,
stirring, until sugar is dissolved. Simmer for about two minutes until thick
and syrupy. Remove pan from heat to rest and cool. Toss strawberries into
balsamic glaze and stir to coat. Scoop ice cream into 2 bowls and top with
strawberries. Shaved chocolate or mint sprigs make a nice garnish.

Serves 4

(Excellent as a salad dressing, fajita seasoning, and roasted shrimp base)

• ½ cup arugula, packed
• ½ cup fresh mint leaves, packed
• ¼ cup fresh cilantro leaves and tender stems
• ½ teaspoon finely grated lime zest
• ¼ cup fresh lime juice
• ½ teaspoon honey
• ¼ cup Strippagio Jalapeño Olive Oil
• chopped jalapeño, optional
• Kosher Salt, Black Pepper

Place all ingredients in food processor and run until leaves are finely chopped and emulsified. Add fresh chopped jalapeno for extra heat, if desired. Season with salt and pepper to taste.

Lemon EVOO

(Mix with fresh-made pasta, stuff into chicken breasts with spinach and tomato, top fresh fish with pesto and panko, use as pizza topping or spinach salad dressing)

• 4-6 garlic cloves
• ½ cup pine nuts (or walnuts), toasted
• 2 cups fresh basil, packed
• ½ cup grated Parmesan cheese
• ½ cup Strippaggio Basil Extra Virgin Olive Oil
• Kosher salt / black pepper

 Place garlic, nuts and basil in food processor and pulse until finely minced. Add Parmesan and pulse again until mixed through. Slowly stream in olive oil and blend. Season with salt and pepper.

(Fantastic as a raw or roasted crudité dip, over poached seafood, mixed with pasta primavera and as a sandwich spread)

 2 cups frozen peas, thawed (about 10 ounces)

1/3 cup fresh mint leaves, packed

1 garlic clove

½ teaspoon kosher salt

½ teaspoon fresh ground black pepper

½ cup grated Parmesan cheese

½ - ¾ cup Strippaggio Lemon Olive Oil

Combine peas, mint, garlic, salt and pepper in food processor and puree until smooth. Add Parmesan and pulse until well mixed. With food processor running, slowing add olive oil.

•  2 medium shallots, coarsely chopped
• 1 garlic clove, coarsely chopped
• 1 cup fresh parsley leaves and tender stems, packed
• ½ cup unsalted toasted pistachios
• ¼ cup fresh lemon juice
• 2 Tablespoons capers
• ½ teaspoon crushed red pepper
• ¾ teaspoon kosher salt
• ½ cup Strippaggio Arbequina Olive Oil

Pulse shallots, garlic, parsley, capers and lemon juice in food processor until finely chopped.  Add pistachios, salt and red pepper and pulse until nuts are coarsely chopped. With food processor running, slowly add olive oil. Taste and add more salt if desired.  

(Perfect with chips, mixed into a white chicken chili, and with grilled fish, steak and potatoes)

Start with broccoli and cauliflower florets.  Toss  Mission Blend Extra Virgin Olive Oil, then sprinkle with a little salt and pepper to taste. Cook in air fryer for 5-8 minutes, then drizzle with Fig Balsamic Vinegar.

PREPARE:

• Coat 9x12 baking dish with Strippaggio Italian Herb Olive Oil.  
• Place 8 oz. feta cheese in middle.  
• Spread 2 cups cherry tomatoes & 4 minced garlic cloves around cheese. 
• Drizzle 4 tbsp's Strippaggio Basil Olive Oil over everything. Salt/Pepper to taste.

BAKE:

• Bake uncovered at 375 for about 30 min until tomatoes are popping.  
• Drizzle 2 tbsp's Strippaggio Italian Herb Olive oil over dish and mix together.  
• Pop unpopped tomatoes with knife.

EAT:

• Top with shredded fresh basil - serve over pasta.