Love and Olive Oil

Top-Notch Tapas

Did I mention we love tapas? :) We made a whole night of it on Saturday, and it was quite delicious. Don’t forget the Red Wine Sangria!

Warm Citrus Olives
Warm Citrus Olives

Take a few jars of mixed olives (we used Niciose, Kalamata, and Garlic Stuffed), and sauté in olive oil with some thyme, rosemary, and citrus zest (orange and/or lemon) for 3-5 minutes. Serve warm

Roasted Garlic Bruschetta
Roasted Garlic Brushetta

Trim the tops off of 2-3 heads of garlic, drizzle with olive oil, wrap in foil, and roast for 45 minutes. Remove cloves from heads, mash, and spread on thinly sliced brushetta bread. Broil until golden.

Roasted Potatoes with Paprika Aioli
Roasted Potatoes with Paprika Aioli

Pearl Onions
Salt, Pepper, to taste
Olive oil

for Aioli:
1 1/2 cups mayonnaise
1/4 cup fresh lemon juice
6 large garlic cloves, minced
1 1/2 tablespoons tomato paste
1 1/2 teaspoons hot smoked Spanish paprika (Pimentón de la Vera)* or 1 1/4 teaspoons Hungarian sweet paprika and 1/4 teaspoon cayenne pepper

Chop potatoes, and toss in casserole dish with garlic and onions. Season with salt and pepper, and drizzle generously with olive oil. Roast until tender, about 15-20 minutes at 400 degrees F.

For Aioli, combine all ingredients in small bowl; whisk to blend. Season aioli to taste with salt and pepper.

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