Olive Oil

Information, Recipes and Photography
provided by Pompeian Olive Oil Company

Founded among the hills of Tuscany, Pompeian Olive Oil Company has been bringing olive oil to the American table for more than 100 years. After establishing headquarters in Baltimore, Pompeian began importing olive oil in bulk, then blending and bottling it fresh daily right here in the U.S.
Quality and consistency are the secret ingredients behind the flavor of Pompeian's olive oils. Unlike many olive oils sold in the U.S., Pompeian is a blend of olive oils produced in various regions rather than from a single locale or company-owned grove. Since each year’s olive crop varies, Pompeian can select the season’s best olive oils and then blend them to the same quality standards and consistent taste, year after year. This attention to quality is applied to a range of products produced by Pompeian, including wine vinegars, selected for their extra-rich taste and mouth-watering aroma.
Pompeian offers delectable flavors for every palate. Enjoy the following recipes and log on for more recipes to whet your appetite.

Rustic Flatbread Pizza with Arugula

1½ lbs. Prepared pizza dough
2 Tbsps Cornmeal
4 cups packed Arugula
2 Tbsps Dried oregano
¼ cup Pompeian Red Wine Vinegar, divided
4 cups chopped Tomatoes
1 cup small Black olives
¾ cup Pompeian Robust Extra Virgin Olive Oil, divided

Heat oven to 475° degrees. Sprinkle 1 tablespoon cornmeal onto each of two large baking sheets. Divide dough in half, cover each piece with plastic wrap, and let rest for 5 minutes.
Roll out one piece of dough on a floured surface to form an 8” x 16” rectangle. Transfer to prepared baking sheet. Drizzle with 2 Tbsp. of the Pompeian Robust Extra Virgin Olive Oil and bake for 14-15 minutes, or until golden and bubbly. Repeat with remaining dough.
Topping: Remove flatbreads from oven and top each with 2 cups chopped tomatoes, 2 cups arugula, ½ cup black olives and 1 Tbsp. oregano. Drizzle each with ¼ cup Pompeian Robust Extra Virgin Olive Oil and 2 Tbsp. Pompeian Red Wine Vinegar. Serve immediately.


Pompeian Olive Oil Dips

Pinch of salt
1 clove Garlic, finely minced
1 Tbsp Fresh rosemary, finely chopped (or 1 tsp. dried rosemary)
½ cup Pompeian Classic Pure Olive Oil
½ cup Pompeian Extra Light
Tasting Olive Oil
½ cup Pompeian Extra Virgin Olive Oil
½ tsp Coarsely ground black pepper
¼ cup Oil-packed, sun-dried tomatoes, finely chopped
2 Tbsps Pompeian Balsamic Vinegar
2 tsps finely grated Lemon zest
(or 1 tsp dried lemon peel)

DIP #1 - Mix together:
½ cup Pompeian Extra Virgin Olive Oil
1 Tbsp Fresh rosemary, finely chopped
(or 1 tsp dried rosemary)
1 clove Garlic, finely minced
Pinch of salt

DIP #2 - Mix together:
½ cup Pompeian Classic Pure Olive Oil
2 tsp finely grated Lemon zest (or 1 tsp. dried lemon peel)
½ tsp Coarsely ground black pepper

DIP #3- Mix together:
½ cup Pompeian Extra Light Tasting Olive Oil
¼ cup Oil-packed sun-dried tomatoes, finely chopped
2 Tbsps Pompeian Balsamic Vinegar

Avocado-Cilantro Stacked
Black Bean Hummus

Servings: 12-15

Pita chips
1 med. Jalapeno, stem removed
1 ripe medium Avocado, peeled,
seeded and diced
1 tsp Salt
½ cup Cilantro, chopped
½ cup Grape tomatoes, quartered
½ cup Pompeian Grapeseed Oil
½ cup Red onion, diced
½ tsp Coarsely ground black pepper
¼ cup Pompeian Red Wine Vinegar
2 (15 oz.) cans Black beans, rinsed
and drained
2 Tbsps Lime juice
3 oz. Goat cheese, crumbled
4 med. Garlic cloves, peeled

Place the Pompeian Grapeseed Oil, Pompeian Red Wine Vinegar, lime juice, cilantro, jalapeno, garlic cloves, salt and black pepper in a blender or food processor. Secure lid and purée until smooth. Reserve ½ cup of the mixture and set aside. To remaining mixture in blender, add the beans and onion. Secure with lid and purée until smooth.

Place the black bean mixture in a shallow pan, such as a glass pie pan, spoon the reserved cilantro mixture evenly over the top. Sprinkle evenly with the cheese, top with the avocado, and tomatoes. If desired, sprinkle with additional cilantro. Serve with pita chips.


Citrus Salad with Pomegranate Vinaigrette
Servings: 4

Sea salt or kosher salt, to taste
Freshly ground black pepper, to taste
⅓ cup Pomegranate seeds (optional)
¼ cup Walnut halves
1½ Tbsps Shallots, chopped
2 large Endives, sliced crosswise in ½-inch strips
2 Navel oranges, peeled and sliced
2 tsps snipped Chives
6 cups Baby arugula (4 oz.)
Vinaigrette:
1 tsp Honey
¼ cup Pompeian Extra Virgin Olive Oil
2 tsps grated Orange zest
3 Tbsps Pomegranate juice
3 Tbsps Pompeian Balsamic Vinegar

Preheat oven to 400˚ F. Toast walnuts on small baking sheet in oven for 7-8 minutes or just until browned. Allow to cool.
Toss arugula and endive together and arrange on a shallow platter. Place orange slices over salad. Coarsely chop walnuts and scatter over orange slices, along with pomegranate seeds. Sprinkle with chives.
Combine vinaigrette ingredients in small bowl. Stir with wire whisk to blend and drizzle over salad.


Baja Style Fish Tacos

Serving Size: 4

Cabbage slaw:
¼ head Green cabbage, finely shredded, about 2½ cups
½ Red onion, thinly sliced
1 Jalapeño, thinly sliced (optional)
5 Radishes, cut in half and thinly sliced
Juice of 3 Limes
2 tsps White or apple cider vinegar
¼ cup chopped Cilantro leave, plus more for garnish
Batter:
1 cup All-purpose flour
1 tsp Dried Mexican oregano
1 tsp Ground mustard
1 tsp Salt
1 cup Beer
1 large Egg
2 cups Pompeian OlivExtra
California Select
1 lb. Flaky white fish, like cod,
cut into 2 by 3 inch pieces
10 Corn tortillas
For garnish: lime wedges,
avocado, Mexican crema
and hot sauce

bbage, red onion, jalapeño, radishes, lime juice, vinegar and cilantro. Season with salt to taste. Set aside. Wrap the tortillas in foil and transfer to the oven to warm. Combine the flour, oregano, ground mustard and salt in a medium bowl. In a small bowl combine the beer and the egg. Add the beer mixture all at once to the dry ingredients. Mix until just combined.

Heat Pompeian OlivExtra California Select in a large Dutch oven or cast iron skillet over medium-high heat to 350 degrees. Dip the fish into the batter, using a fork remove the fish and allow the excess to drip off. Gently dip the battered fish into the hot oil and cook for 2-3 minutes on each side until lightly golden brown; cooking 3-4 pieces at a time. Once cooked, let the fish drain on paper towels. Repeat the process until all of the fish is fried. To serve, split the fried fish between tortillas. Top with the cabbage slaw, and garnish with, lime wedges, avocado, Mexican crema and hot sauce.

Bruschetta with Ricotta and Spring Arugula
Servings: 20 slices
1¼ cup chopped Arugula
1¼ cup Ricotta cheese
1 loaf Italian bread, cut diagonally into 1-inch slices & lightly toasted
½ tsp Dijon mustard
¼ cup chopped, toasted Walnuts
2 Tbsps Pompeian Extra Virgin Olive Oil
2 Tbsps Pompeian White Balsamic Vinegar

Brush bread slices with 1 tablespoon of the olive oil. In a small bowl, whisk together remaining 2 tablespoons Pompeian Extra Virgin Olive Oil, Pompeian White Balsamic Vinegar, mustard and salt and pepper to taste. Drizzle half over arugula and toss well; set aside remaining dressing for another use.  Stir walnuts into arugula mixture. Spread each slice of bread with 1 tablespoon ricotta, then top with 1 tablespoon arugula mixture.  Serve immediately.

Apple Crisp
Servings: 10
½ cup Granulated sugar
½ cup Pompeian Extra Light Tasting Olive Oil
1½ tsp Vanilla extract
1¼ cups Old-fashioned rolled oats (not quick-cooking)
2 tsp Cinnamon
¾ cup chopped Walnuts (optional)
¾ cups All-purpose flour
¾ cups Brown sugar
8 cups peeled, cored, and thinly sliced Apples
(Granny Smith, Gravenstein, Cortland or Macintosh)

Preheat oven to 350°F. To prepare the filling: Place apple slices in a large bowl, sprinkle with granulated sugar and cinnamon and toss to evenly coat the apples. Set aside.
To prepare the topping: In a medium bowl, combine the oats, flour, and brown sugar. After these ingredients have been mixed together, make a well in the center and add the Pompeian Extra Light Tasting Olive Oil and vanilla extract. Rub the mixture together with fingers until it starts to come together and form a crumb-like texture. Add walnuts to the topping mixture, if desired.
Transfer apple slices to a 9 x 13-inch baking dish. Sprinkle topping evenly over the apples. Bake at 350°F for 40-45 minutes or until the apples are tender when pierced with a paring knife. Cool pan 10-15 minutes on a wire rack. Serve warm, with ice cream or whipped cream, if desired.

Olive Oil How-To

SEAFOOD: Sauté or grill shrimp and fresh vegetables in Pompeian Extra Virgin Olive Oil, then sprinkle with Pompeian Balsamic Vinegar for a rich Mediterranean-style flavor.

VEGETABLES: Sauté or grill sliced, parboiled potatoes in Pompeian Extra Light Tasting Olive Oil until golden brown. Season with herbs and a dash of Pompeian Red Wine Vinegar instead of salt.

POULTRY: Rub whole chicken or turkey with Pompeian Classic Pure Olive Oil before roasting to seal in natural flavors.

CONDIMENTS: Drizzle Pompeian Extra Virgin Olive Oil on bread or toast instead of spreading butter or margarine. Enjoy it on sandwiches instead of mustard or mayonnaise.

DESSERTS: Use Pompeian Classic Pure Olive Oil or Extra Light Tasting Olive Oil in your favorite cake recipes or cake mixes for extra moistness.

STORAGE: Olive oil has a shelf life of up to two years when stored away from light and heat in an airtight container.

FROZEN FOODS: Before baking, brush your favorite Pompeian olive oil on pizzas or other freezer-to-oven foods to seal in moisture.