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A super tasty, easy chicken recipe made with our Blood Orange Fused Olive Oil and Black Mission Fig Balsamic. The caramelized onions and Castelvetrano olives are a match made in heaven!
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3-4 chicken breasts
1 medium onion, sliced thin
2 tbsp NOOC Blood Orange Olive Oil
2 tbsp NOOC Black Mission Fig Balsamic
1 tsp dried rosemary (or 1 tbsp fresh, chopped)
1 tsp dried thyme (or 1 tbsp fresh, chopped)
1 tsp ground coriander
1/2 c castelvetrano green olives
Sea salt & freshly ground pepper, to taste
2 tbsp water
PREHEAT oven to 325F
CARAMELIZE onions in 1 tbsp of the Blood Orange Olive Oil & a few shakes of salt over med heat in a large frying pan until nicely browned and soft - don't rush this step, it should take 25-30 mins, turn heat down a bit if they are browning too fast.
SEASON Chicken with herbs, salt & pepper. Move onions to the sides of the pan, add another tbsp of blood orange olive oil and increase heat to med/ high.
ADD chicken to pan and sear both sides until slightly browned (not cooked through, about 30 secs per side) and remove from pan
ADD the Fig Balsamic to the pan, reduce to medium heat and toss with the onions for about 1 minute.
PLACE chicken back in pan and turn a few times to evenly coat in onion/balsamic mixture. ADD olives and water to pan, COVER and bake for 15-20 mins (depending on thickness), until chicken is cooked through (180F). Remove from oven and let stand, covered for 5 mins. Top with the juices and bits from the pan and serve with rice and salad!
Puff pastry makes this salmon dish fun and comforting! Featuring Nelson Olive Oil Co Wild Dill Olive Oil and Sicilian Lemon White Balsamic, a crowd pleaser for sure! Use high quality salmon for best results!
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4 7oz salmon fillets
2 tbsp NOOC Wild Dill Olive Oil (divided)
1 tbsp NOOC Sicilian Lemon White Balsamic
2 garlic cloves minced
1 shallot, diced
1/4 cup white wine
2/3 c cream cheese
2 c chopped fresh baby spinach, packed tightly
2 tbsp Panko bread crumbs
1/4 cup grated parmesan cheese
1 package puff pastry, thawed according to package instructions
1 egg + 1 tsp water, beaten (for egg wash)
salt and pepper to taste
Preheat oven to 400F
SEASON the salmon with salt and pepper to taste.
In a large pan over medium heat, add 1 tbsp NOOC Dill Olive Oil and shallots. Sauté until the shallots become translucent, about 5 mins (do not brown, you may need to lower heat) . Add garlic and sauté for another 2 mins until fragrant.
INCREASE heat up to med/high and add the white wine. Cook, stirring often until most of the wine has evaporated, then add the cream cheese and stir until smooth.
ADD the rest of the NOOC Dill Olive Oil, NOOC Sicilian Lemon Balsamic, spinach, bread crumbs, and parmesan cheese. Stir just until the the spinach softens and everything is nicely combined. Set aside.
DIVIDE the puff pastry into 4 equal pieces with a sharp knife. Roll out each separately on a lightly floured surface (flipping a few times and adding more flour to prevent sticking) into (roughly) 8"x12" rectangles.
PLACE each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2-3 inches around the edges.
DIVIDE the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).
Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.
Line a baking sheet with parchment paper and place the Salmon Wellington seam side down.
Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.
Bake at 400F for 20-30 minutes or until the pastry is golden brown.