10 Ways to Use Fairway’s Extra Virgin Olive Oil

A collection of our favorite ways to make our EVOO shine.

1. FAIRWAY STEAKHOUSE PRIME

Drizzle EVOO on both sides of steak and coat with sea salt and course ground pepper. Sear each side on grill at high heat for two minutes, reduce heat and cook to preference.

2. FAIRWAY MOZZARELLA

Slice Fairway’s hand-pulled mozzarella and a ripe tomato. Place a slice of tomato on each mozzarella slice, drizzle with EVOO and season with basil.

Mozz

3. FAIRWAY BALSAMIC VINEGAR

Combine Fairway EVOO with balsamic vinegar to use as a great dressing for salads or raw vegetables. Add a few teaspoons of Dijon mustard and your favorite fresh herbs to shake it up!

4. ROASTED GARLIC

Roasting is a great way to step up your garlic game. You can substitute raw garlic with roasted garlic in nearly any recipe. It has a savory flavor with very little pungency. Simply peel away what comes o easily of the outer shell and cut about 1/3 of an inch o the top. Drizzle EVOO on top and allow it to run down the inner cloves. wrap the garlic in aluminum foil, trimmed top up and bake for about 40 minutes.

5. FAIRWAY BRUSCHETTA

Grab a fresh Fairway baguette and take it to the bakery counter—they’ll slice it for you! Lightly toast the slices, rub with garlic and drizzle with EVOO. Top each slice with our expertly made Fairway bruschetta (available in the grab-and-go section).

6. PESTO

3 packed cups of fresh basil, 1⁄2 cup grated Parmigiano Reggiano, 1⁄4 cup pine nuts, 2 chopped garlic cloves, 1⁄2 juiced lemon, a pinch of salt, and 1/3 cup of Fairway EVOO is all you need to make your very own pesto. For a new twist on your morning bagel, mix with Ben’s Cream Cheese and spread on a fresh Fairway bagel topped with sliced beets and radishes.

Pesto

7. BROCCOLI

Cut Broccoli into small florets, spread evenly on pan and drizzle with EVOO. Season to your preference and bake for 30-45 minutes.

8. AVOCADO MAYO

A wonderful alternative to traditional mayonnaise! Pit two large avocados and scoop them into a blender. Add the juice of a lemon and slowly pour in a 1⁄2 cup of olive oil until you reach a smooth, creamy consistency. Mix in salt and cayenne pepper to taste.

9. GARLIC DIPPING OIL

Everyone loves a good dipping sauce for a freshly baked Fairway Baguette. Whisk together 1⁄2 cup of EVOO, 4 minced cloves of garlic, 1/3 cup finely grated Parmigiano Reggiano, 1 tablespoon of chopped parsley, and a pinch of each of the following: red pepper flakes, sea salt, dried basil, dried oregano and freshly ground black pepper. After that, get to dipping!

10. PRESERVING FRESH HERBS

If you’ve opted to get fresh herbs instead of dried herbs and don’t think you will use them before they go bad, we’ve got the hack for you. Simply chop up the herbs, place them in a clean ice tray, and pour olive oil on top until the tray is full. After they’re frozen, put them in a plastic bag with a label in the freezer. The next time you’re ready to use it, you won’t even have to go through the e ort of pouring olive oil into the pan.

Preserved_Herbs

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