Olivado Avocado Oil

Visit www.olivado.com for delicious Avocado oils.

Here are there Avocado Zest and Extra Virgin Avocado oils.

The oil from Olivado is stored in dark glass bottles to protect the avocado from light and heat. 

Avocado oil helps lower bad cholesterol and prevents the blood from absorbing it. It also promotes good cholesterol too.

They taste just like a fresh avocado. So, if you like avocado, you will love these oils.

Recipes

Quinoa Salad with Sesame Roasted Almonds

Yields: 4 servings (as side dish)

For the video click on the link to head over to the actual recipe

For the almonds:
1 c. raw almonds
3 T. sesame seeds
1 T. maple syrup or raw honey
2 T.  Avocado oil 
pinch sea salt

For the dressing:
3 T. sesame oil
2 T. gluten-free tamari or coconut aminos
½ lemon, juiced
1 T. maple syrup or raw honey
2” knob ginger, grated
1 t. sea salt
½ t. pepper

For the salad:
2 c. plain cooked quinoa
3 c. fresh greens (spinach, kale, chard, or mixed greens work well)
1 c. chopped veggies

Directions:
For the almonds: add all ingredients to a bowl and toss to combine. Spread the almonds out on a lined sheet pan and cook at 350F for 10-15 minutes, or until golden brown (tossing halfway through). Allow to cool to room temperature.For the dressing: combine all ingredients in a bowl or dressing shaker and mix well. Set aside.To assemble the salad: prepare 2 c. of cooked quinoa (approx. 1 c. dry) and allow to come to room temperature.
Toss together with greens, veggies, roasted almonds, and dressing. Mix well and serve immediately.

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Mint and Basil Pesto with Avocado-Jalapeno Oil

Crushing the herbs by hand with a mortar and pestle is the key to getting the most flavor possible out of the basil. I have the world’s smallest mortar and pestle, but the work is worth it!1 box of pasta (spaghetti or linguine is a good choice)

1/4 cup raw almonds

1 large bunch of fresh basil (approximately .4 oz)

7 branches of fresh mint (about 30-40 leaves)

1/4 cup Bella Vado jalapeno avocado oil

1/2 cup extra virgin olive oil (plus 1/8 of a cup more if the pesto is too dry

salt and pepper

1/4 cup grated parmesan cheese

1/4 cup pasta water (reserve some of the cooking water from the pot the pasta was cooked in)

Fill a large pot or 12 qt. pasta cooker with water. Salt the water so that it tastes faintly of the sea. Bring the water to a boil.

Heat your oven to 420 F. When the oven is at temp, put the almonds onto a cookie sheet or sheet pan. Roast in the oven until you start to smell them smelling good, like toast (about 7-10 minutes). Let the almonds cool.

Meanwhile, remove all the basil leaves from the stems. Remove all the mint leaves from the stems.

Depending on the size of the bowl of your mortar, add a handful of the herbs at a time so you can hand crush the leaves into a dark green paste. Muddle in with a mortar and pestle. Repeat, making sure to remove the green pulp from the mortar and put it into a medium to large-sized bowl (this will be the bowl you will be adding your pasta to). When you get to your final batch of herbs, add a clove of peeled garlic to the mortar. Crush the garlic with the pestle and muddle into your herbs. Spoon the mixture into your bowl with the rest of your crushed herbs. Mix with a wooden spoon.

Chop the cooled almonds into a rough chop. Add the almonds and a pinch of salt and pepper to the mixture. Add 1/2 a cup EVO, 1/4 cup Bella Vado Avocado Oil, and the parmesan cheese. Mix again. If the consistency of the mixture is looking a little dry to you, add the final 1/8 of EVO to the mixture. Taste. Add more S&P if necessary.

Drop the pasta into the water. Follow the directions on the box. When the pasta is ready (typically 7-10 minutes for a spaghetti or linguine), remove the pasta from the water, being sure to reserve 1/4 a cup of pasta water.

Add the pasta directly to the bowl with the pesto mixture. Carefully toss with two wooden spoons. Add a splash of the pasta water to make the mixing process easier and  the pesto a bit more “saucy”.  Serve immediately. Top with additional grated cheese, if you so desire.

Disclaimer: Products were given in exchange for an honest review. Recipes were taken from other websites. There links are in the pictures.