Olive Oil and Olive Leaf Extract

Olive oil Recipes

Olive oil is the best tasting edible oil. It is light tasting yet flavorful, which makes it ideal for salads, and other recipes. This recipe is one I came up with while looking for a new taste for salad.

Olive oil drizzled roast salad

Olive oil is what gives the lettuce leaves a little more resilience to the heat from the grill and ads so much more flavor. You can use other oils but I do not recommend it.

Portions: This recipe makes two side-salad servings and is easily double or tripled to adjust for the number of servings.
Preparation/cooling time: Can be ready in fifteen minutes from start to finish.
Ingredients:
¼ to 1/3 (75ml) cup olive oil, preferably extra virgin olive oil.
Two cloves garlic
¼ cup (65 ml) of fresh squeezed lemon juice however you can use bottles lemon juice.
4 dashes of franks red hot sauce (this is optional but I feel it gives the dressing a little bit more flavor and a little kick)
1 half of an onion
Salt and Pepper
¼ cup (65 ml) feta cheese or grated parmesan
1 tablespoon Pickled capers
1head of romaine lettuce, preferably local and organic.

Olive Oil Dressing Preparation instructions:

Pour the olive oil and lemon juice in a glass, then mince the garlic and add it along with hot sauce, salt and pepper (salt and pepper to taste) and mix thoroughly. While you are preparing in the olive oil dressing you can preheat your barbecue on high.

Next take the romaine lettuce and pull off the outer leaves that are dirty but do not discard as you can save them for another meal. Cut the romaine in half lengthwise, right down the center. Make sure you cut the end off of the lettuce, then take a teaspoon or a brush and drizzle the olive oil dressing onto the two cut portions of the lettuce then turn over and drizzle or brush the olive oil on to the outward leaves.

Turn the heat down to low on the barbecue and place the two halves of the lettuce onto the grill and cover for about one and nah lf minutes to two minutes then using tongs grab the lettuce halves and turn on the cut side for another one to two minutes.

Place each romaine half onto a plate and add thinly sliced onion overtop, then add the capers and crumble the feta on top. Drizzle the remaining olive oil over the salad and add additional slat and pepper to taste. Serve right away so the salad is warm and delicious.

The salad goes great with grilled tuna or steak. Alternatively you can serve as an appetizer.