Quick & Easy Healthy Cooking Ideas From Crushed Olive

No matter how good a cook you are most people have one thing in common: They like to create a great-tasting meal that’s also quick and easy.

At he Crushed Olive, 133 Main St., Stony Brook, you’ll find over 50 olive oils and balsamic vinegars infused with flavors that can be used in everything from Honey-Ginger Balsamic Glazed Ribs to Tangerine Balsamic & Blood Orange Dark Chocolate Brownies and so much more.  Find recipes on their website and at the end of the story.

Visitors to the shop are welcome to sample the flavors before purchasing.

“The flavors we carry are so versatile and give you so many ways to be a good cook,” said Mona Rossero, who co-owns The Crushed Olive  with her husband.

Some of the more unusual extra virgin olive oil flavors the shop carries include Black or White truffle, Chipotle, Baklouti Green Chili, Persian Lime and Blood Orange, as well as other popular oils for breads, salads and more. You could make White Truffle Roasted Potatoes; or try Blood Orange Scallops and Shrimp.

All of the olive oil is extra virgin and the flavored oils are pressed with the ingredients used. One of the biggest sellers is the Tuscan Herb Infused lend, commonly used as a dipping oil for bread.

The Balsamic vinegar can be aged up to 18 years and the variety of flavor-infused vinegars is amazing, including Alfoos-Mango White Balsamic, Cinnamon Pear, Blackberry Ginger, Dark Chocolate, Espresso, Lavender, Fig and more. You can create really special dishes like Decadent Chocolate & Aged Espresso Balsamic Fudge or Red Wine and Aged Vanilla Balsamic Poached Pears with Honey Cinnamon Mascarpone.

Or you can use the flavored balsamic vinegar in salad; or in yogurt; or in club soda. Or, take it up a step and make a Vodka Club with Peach Balsamic.

“When people taste the different varieties they’re amazed at how true the flavors are,” Rossero said. “For example you could make a Shrimp Scampi using Garlic Olive Oil and Sicilian Lemon Balsamic. All of the oils are dairy and gluten-free and are plant-based infusions for all-natural flavor.”

Rossero explained that all of the oils are fresh, sourced from all over the world to follow the harvest season. For example, in summer oils are brought in from the northern hemisphere including Italy, Portugal, Spain, whereas in our winter, oils are brought in from the southern hemisphere.

Rossero and her husband, Bob, opened the shop in Stony Brook in 2011, after seeing success with earlier shops in North Carolina and then Huntington. Now the two own six shops on Long Island.

“Stony Brook is a great area; as soon as we saw it we knew we wanted to be here,’ she said. “The community has been very supportive.”

In addition to offering cooks some truly flavorful options, Rossero said the oils and vinegars make great gifts, for all price points (from $4.95 up). The shop has boxes and baskets to create a larger mix and match gift assortment but, she added, a smaller bottle also makes a nice little thank you or holiday gift for a bus driver, teacher, etc.

Rossero said that what she loves most about the shop is everything is very healthy, providing “lots of nutrients to help hair, skin, nails and cardiovascular, while the Balsamic has anti-inflammatory properties.”

In addition the health benefits, it helps busy families save time in the kitchen.

“You can just drizzle a little in and then you’re good to go,” she said. “The flavors give you a lot of options.”

The Crushed Olive, 133 Main St., Stony Brook, NY

631-675-6266  Hours: Mon – Sat 10-6, Sunday 12-5

Find more recipe ideas and see some quick and easy ideas from The Crushed Olive below.

Panzanella Salad

Ingredients

1 (10-ounce) package frozen artichoke hearts – thawed

1 loaf rustic bread of your choice – cubed

1 medium size red onion – chopped into large pieces

3-4 large, red tomatoes, cut into wedges

1 cup pitted olives – halved, (kalamatas work great)

1 large bunch of fresh basil – torn or thinly sliced, otherwise known as a chiffinode

2/3 cup Crushed Olive Tuscan Herb Olive Oil, plus more for drizzling

1/4 cup Crushed Olive Oregano Balsamic Vinegar

1/2 teaspoon Kosher salt, plus more for seasoning

1/2 teaspoon freshly ground black pepper, plus more for seasoning

1 clove of garlic chopped fine

Directions

Place grill pan over medium-high heat. Drizzle the bread, artichoke hearts, and the onion with the olive oil and season with salt and pepper. Grill until the bread, artichokes, and onion are golden brown at the edges. Turn every 2-3 minutes.

While the bread, artichokes, and onion are grilling, place sliced tomatoes, basil, and olives into a large bowl. When you are done grilling the bread, artichokes, and onion, combine them with the tomatoes, basil, and olives. In a small bowl combine 2/3 cup olive oil, the vinegar, salt, pepper, and fresh garlic and drizzle over the salad and toss to combine. Serve immediately and enjoy.

Baked Chicken with Dijon and Balsamic Vinegar

Ingredients:

3 ½- 4 pound chicken, cut up or bone, in chicken parts, as desired

1 teaspoon Dijon mustard

½ teaspoon dried thyme

½ teaspoon rubbed sage

½ teaspoon dried rosemary

Salt and pepper to taste

2 tablespoons Crushed Olive Balsamic Vinegar (18 year-old Traditional or Red Apple)

1 tablespoon Crushed Olive Hojiblanca EVOO

Garlic powder to taste

Directions

Preheat oven to 400 degrees F. Place the chicken in a single layer in a 13 x 9 x 2-inch baking dish, on a baking rack if desired. Brush or spread each piece lightly with Dijon mustard. Sprinkle with the garlic powder, thyme, sage, rosemary, salt and pepper. Sprinkle generously with the vinegar ,then drizzle lightly with olive oil. Place in the oven and bake until chicken is brown and done, basting occasionally with pan juices, about 50 minutes. This is good hot or at room temperature.

NOTE: The ingredients can be mixed in a small bowl and poured over the chicken. The chicken and sauce can also marinate for about 30 minutes at room temperature or for a longer time in the refrigerator.

Makes 4 servings

Spiced Pumpkin EVOO Cupcakes w Cinnamon Vanilla Buttercream frosting

The Cupcakes

2 2/3 cups all purpose flour

2 tsp. baking soda

2 tsp. baking powder

2 tsp. ground cinnamon

1/4 teaspoon fresh grated nutmeg

1 tsp. salt

1 15 oz. can solid pack pumpkin (1 3/4 cups)

1 cup granulated sugar

1 cup dark brown sugar

1 cup sweet extra virgin olive oil such as California Arbequina or Sweet Barnea

4 large eggs

Directions

Preheat the oven to 350 degrees and line three standard muffin tins or one giant muffin tin with cupcake papers.  Sift together the flour, baking soda, cinnamon, nutmeg and salt.  In a separate large bowl, combine the pumpkin, sugars and extra virgin olive oil.  Add the eggs one at a time beating after each addition.

Add the flour in three additions to the wet ingredients and mix until just combined and no flour can be seen.  Fill the muffin tins and bake the cupcakes for 20-25 minutes or until a toothpick inserted in to the center of a cupcake comes out clean.

Cinnamon-Vanilla Buttercream

1 cup granulated sugar

4 large egg whites

1 teaspoon cinnamon

2 teaspoons vanilla extract

1/4 tsp. salt

3 sticks unsalted butter cut in to 1/2 inch cubes and brought to (room temperature!)

Directions

Put the sugar, egg whites and salt in to a metal mixing bowl. Place the bowl over a saucepan of simmering water and stir constantly with a whisk until the mixture feels very warm to the touch (about 3-4 minutes)  Remove the bowl from the heat.  Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it reaches room temperature (about 5 minutes).  Add the butter cubes one at a time to beating after each addition until smooth. Once all the butter in incorporated, add the cinnamon and vanilla beating until fully incorporated. Allow the cupcakes to cool before frosting.

Makes 36 standard cupcakes or 12 giant cupcakes.

Story by Kristen Matejka