Rosemary Olive Oil (Wild)
Roasted Butternut Squash

Rosemary Olive Oil (Wild)

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Rosemary Olive Oil

Made with fresh wild Rosemary crushed with fresh, certified organic early harvest Chetoui olives using 100% mechanical cold extraction methods.  This fused herb oil embodies the heart and soul or rosemary.  It is both complex and aromatic.  Use anywhere rosemary might be used.  Amazing with poultry, pork or lamb.  Spectacular drizzled over sautéed vegetables.  Mind-blowing with roasted potatoes.  

Suggested Pairings: 

  • Cranberry-Pear Balsamic
  • Sicilian Lemon White Balsamic
  • Traditional Dark Balsamic
  • Cascadian Wild Raspberry White Balsamic

Recipes: Roasted Butternut Squash & Chevre Ravioli with Shallots & Rosemary, caramelized in Extra Virgin Olive Oil

Roasted Butternut Squash
1 small butternut squash cut in half lengthwise
1 tablespoon extremely fresh high phenol, high oleic, low FFA extra virgin olive oil 

Preheat the oven to 375.
On a parchment paper lined baking sheet, roast the butternut squash, cut side down, for 35-40 minutes until slightly golden brown around the edges and tender when poked with a knife at the thickest part.

While the Squash is roasting, make the pasta dough, if not using ravioli wrappers. 

Pasta Dough
2 eggs, beaten
1 teaspoon salt
2 cups all-purpose flour
1/4 cup water

In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten eggs, and mix.  Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or out 12" long sheets of dough to 1/8" thick, or the number 6 setting on a pasta machine.  Cover sheets that are not being used with a towel so they do not dry out.  

Roasted Butternut Squash & Goat Cheese Filling
1 1/2 cups peeled, roasted butternut squash, cooled
2 medium shallots, finely sliced
1 tablespoon Rosemary Olive Oil
8 oz. Chevre goat cheese
4 oz. Brie Cheese, rind removed
1 large egg
Sea salt & fresh ground pepper to taste

Over medium heat, saute the shallots in olive oil until golden brown and caramelized.  Place all of the ingredients including shallots, into the bowl of a food processor except the egg.  Pulse until ingredients are well combined.  Check for seasoning and adjust to taste and add the egg and pulse until just combined.

In a large 8+ quart pot, bring salted water to a boil.  
Assemble the ravioli laying the sheets out, using approximately one tablespoon of butternut squash filling per ravioli with at least one inch between raviolis.  Use water, seal the edges firmly before cutting.  Drop the ravioli a few at a time in to the salted boiling until they float, approximately 2 minutes.

Pan Sauce of Balsamic, Rosemary & Shallots Caramelized in Rosemary Olive Oil
2 medium shallots, sliced thinly
1 - 2" sprig fresh rosemary, leaves finely chopped, stem discarded
1 +1 tablespoon reserved Rosemary Olive Oil
2 tablespoons Traditional Dark Balsamic Vinegar

Sea salt and fresh ground pepper to taste
1/4 cup shaved Peccorino Romano

Over medium heat, season and saute the shallots and rosemary in one tablespoon of olive oil until golden brown, fragrant and caramelized, about five minutes.  Add the Traditional Dark Balsamic Vinegar and whisk to de-glaze the pan.  Check the seasoning and adjust to taste.  Add the second tablespoon of olive oil and whisk to combine.

Once the ravioli are cooked, gently toss with the pan sauce and serve immediately.

Serves 6

You must try the Rosemary olive oil over roasted pork!