olive oil — Nourished Kitchen

A Recipe: Shrimp Salad with Dill Mayonnaise

June 27, 2010 | by Jenny | Leave a Comment

Shrimp Salad has become one of our favorite treats this summer. The sweet shrimp combine beautifully with the bright flavors of lemon, dill and the creaminess of a good homemade Read More →

Filed Under: Autumn, Dairy-free, GAPS-friendly, Gluten-free, Meat, Poultry & Fish, Paleo/Primal, Salad & Salad Dressing, Spring, Starter, Summer, Winter Tagged With: a recipe, condiments, dill, fishing industry, food and drink, french cuisine, fresh lettuce, homemade mayonnaise, light lunch, mayonnaise, nature, olive oil, salad, sauces, seafood, shrimp, shrimp salad, shrimp salad recipes, shrimps, sweet shrimp

A Recipe: Preserved Lemon & Mint Allioli

June 8, 2010 | by Jenny | 18 Comments

Allioli. Allioli. Allioli. I love how the vowels and lulling Ls roll off the tongue - softly and whimsically - almost like a child's nonsense word. all-ee-oh-lee. It's a Read More →

Filed Under: Autumn, Condiments & Sauces, Dairy-free, Fermented & Cultured Foods, GAPS-friendly, Gluten-free, Paleo/Primal, Spring, Summer, Vegan, Vegetarian, Winter Tagged With: aioli, allioli, catalan, condiments, cuisine, dips, food and drink, french cuisine, garlic, lemon, lemons, mediterranean cuisine, mints, olive oil, preserved lemons, provence, salt, sauce, sauces, unrefined sea salt

Recipe: Spiced Kombucha Vinaigrette

April 22, 2010 | by Jenny | 19 Comments

Kombucha vinaigrette, may seem like an unusual take on the classic combination of olive oil and balsamic or red wine vinegar, but, when complemented by the unique flavors of clove Read More →

Filed Under: Autumn, Dairy-free, Fermented & Cultured Foods, GAPS-friendly, Gluten-free, Paleo/Primal, Salad & Salad Dressing, Vegan, Vegetarian, Winter Tagged With: apple cider vinegar, beverage, biology, brew tea, brewing kombucha, chinese tea, fermented foods, food and drink, kombu, kombucha, kombucha tea, medicine, microbiology, mycology, olive oil, salad, scoby, served, tea, unrefined olive oil, vinaigrette, vinegar

Recipe: Olive Oil Ice Cream with Blood Oranges

April 6, 2010 | by Jenny | 23 Comments

Olive oil ice cream with blood oranges, inspired by these olive oil recipes, recently found its way to our kitchen with our first bottles of fresh, raw milk for the year. In this Read More →

Filed Under: Any, Gluten-free, Sweets & Treats, Vegetarian, Winter Tagged With: agriculture, american cuisine, blood oranges, chemistry, cooking oils, cream, egg, egg yolk, extra virgin olive oil, food and drink, food science, french cuisine, fresh creams, ice cream, ice cream makers, ice cream recipe, olive oil, olive oil ice cream, olive oil recipes, oranges, vegetable oils, virgin olive oil

Vote for Your Favorite Olive Oil Recipe

February 22, 2010 | by Jenny | Leave a Comment

Earlier this month, I asked you to submit your very best olive oil recipe to February's Clean Your Plate Challenge. And we had some beautiful entries - each recipe offered Read More →

Filed Under: Uncategorized Tagged With: best olive oil, bruschetta, caesar salad, challenge, choose, chosen, condiments, cooking oils, extra virgin olive oil, favorite recipes, food and drink, greek salad, italian cuisine, oil, olive oil, olive oil recipe, olive oil recipes, pesto, plates, Recipes, salad dressings, salads, the best, vinaigrette

Home-cured Olives: Moroccan Style

November 9, 2009 | by Jenny | 29 Comments

Home-cured olives - seasoned with chilies, lemon and North African spices - have finally made their way into our kitchen, and happily so. Not too long ago, we received a Read More →

Filed Under: Autumn, Dairy-free, Fermented & Cultured Foods, GAPS-friendly, Gluten-free, Paleo/Primal, Starter, Vegan, Vegetarian Tagged With: cure, curing olives, easy recipe, home cure, moroccan spice, olive curing, olive oil, olive season, olives, water cure

Barouni Olives: Adventures in Olive Curing

October 6, 2009 | by Jenny | 14 Comments

Barouni olives, a variety originally from North Africa that is now also grown in California, made their way to my kitchen this week courtesy of Chaffin Family Orchards. For Read More →

Filed Under: traditional foods Tagged With: alkaloids, antioxidants, barouni olives, chilies, college, cracked olives, home curing olives, moroccan fod, moroccan spices, morocco, olive oil, olives, water curing

Food Stamp Challenge Week #1: $68 Down

October 5, 2009 | by Jenny | 38 Comments

On Saturday morning, my son and I got dressed, packed my bag with a calculator, Seafood Watch's Pocket Guide and the Environmental Working Group's Wallet Guide to the Dirty Dozen Read More →

Filed Under: traditional foods Tagged With: beef, cattle feeding, cell phones, challenge, dirty dozen, Food, food stamp, food stamps, grocery store chains, grocery stores, health food stores, meat, nutrition, olive oil, organic food, safeway inc., stonyfield farm, to go, week

Labneh or Yogurt Cheese

October 1, 2009 | by Jenny | 39 Comments

Labneh - a yogurt cheese of middle eastern origin - is remarkably versatile and very easy to make at home. Alternately known as lebni, labni or laban, labneh is found all across Read More →

Filed Under: Autumn, Condiments & Sauces, Fermented & Cultured Foods, GAPS-friendly, Gluten-free, Spring, Starter, Summer, Vegetarian, Winter Tagged With: butter muslin, buttercloth, cheese, cheesecloth, cheesemaking, extra virgin olive oil, laban, labneh, labni, lebni, matsoni, olive oil, Raw Milk, Recipe, Recipes, yogurt, yogurt cheese

Bagna Cauda

September 4, 2009 | by Jenny | 9 Comments

Bagna cauda - literally "hot bath" - is a Piedmontese dish similar to fondue. Traditionally served in late autumn and winter with fresh vegetables and an occasional loaf of Read More →

Filed Under: Autumn, GAPS-friendly, Gluten-free, Starter, Winter Tagged With: anchovies, bagna cauda, bagna cauda recipe, fat soluble vitamins, garic, ghee, ghee recipes, grassfed ghee, olive oil, olive oil recipes, Recipe

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