Welcome to Richmond Olive Oil Co.
A small olive oil distributor
Lavender Shortbread Cookies
3 cups flour
1 ¼ cups powdered sugar
1 teaspoon fine grain sea salt salt
Zest of 2 lemons
1 cup Lavender Infused Olive Oil
Preheat the oven to 325 degrees Fahrenheit. In a bowl, whisk together the flour, sugar, salt, and lemon zest. Pour in the olive oil and mix until all of the dry ingredients are incorporated. If rolling into shapes, wrap dough in plastic wrap and refrigerate to 30 minutes to make dough easier to work with. Roll chilled dough out on well floured surface about 1/4″ thick and cut into desired shapes, placing on parchment covered baking sheet. Alternately, press freshly mixed dough into a greased 9″ by 9″ pan making an even layer and prick the surface of the dough all over with a fork. Bake until the surface feels firm to the touch and is lightly golden around the edges. Approximately 20-25 minutes for cut cookies, 45-55 minutes for 9″ by 9″ pan. Wait 20 minutes before slicing pan baked cookies into bite sized pieces.
1 Lb. Ripe Plum Tomatoes
1/2 Cup chopped fresh Basil
Salt & Pepper
Chop the tomatoes & fresh basil finely, and dress with Tuscan Herb Olive Oil, Neapolitan Herb Balsamic and Extra Virgin Olive Oil. Add salt & pepper to taste. Cover and marinate at room temperature for one hour. Decorate with fresh chopped basil and serve on toasted bruschetta rounds.
Lemongrass Basil Shrimp
1 pound shrimp
1 12-oz bag frozen stir fry vegetables
4 Tablespoons Lemongrass Basil Olive Oil
cauliflower rice, optional
1/2 cup canned bamboo shoots
Heat a large non-stick skillet over medium high heat. Add the vegetables to the pan and cook for 3-5 minutes or until crisp-tender.
Remove the vegetables from the pan to a bowl temporarily and set aside. Add the shrimp to the pan and cook for 2-3 minutes, until defrosted or cooked through.
Add the vegetables back to the pan and stir. Add Lemongrass Basil olive oil, stir, and cook until heated through, 2-3 more minutes.
Serve over cauliflower rice if desired.
Garlic Mashed Potatoes
2lb Russet Potatoes (Unpeeled and Scrubbed)
2 cloves Garlic (Finely Chopped)
2 teaspoons Sea Salt
1/2 cup Garlic Infused Olive Oil
2 tablespoons Organic Garllic Infused Olive Oil (Substitute For Wild Mushroom And Sage or Basil Infused Olive Oil-EVOO Marketplace)
1/2 teaspoon Sicilian Lemon Infused Balsamic Vinegar (Substitute Fig, Black Cherry or Cinnamon-Pear Infused Balsaimc Vinegar-EVOO Marketplace)
1/2 teaspoon Black Pepper
1/8 teaspoon Sea Salt
1/2 teaspoon Sea Salt
Cube potatoes and boil in Sea-Salted water until for tender ~30 minutes. Drain cooked potatoes, place in a large bowl and smash.
Place finely chopped garlic in small saucepan with 1/4 cup Garlic olive oil and cook over low heat, stirring constantly, until garlic foams and is soft, fragrant, and golden, ~5 minutes. Transfer oil and garlic to bowl.
In a small bowl add sea salt, Black pepper, Sicilian Lemon balsamic, 6 tablespoons Organic Garlic olive oil and cooked garlic. Whisk together to combine. Fold mixture into potatoes and serve.
Add remaining salt, pepper, lemon vinegar, and remaining 6 tablespoons uncooked garlic olive oil to bowl with garlic and cooked garlic olive oil and whisk to combine. Fold mixture into potatoes and serve.