I was an exhibitor at the Spring Home and Garden Show this past April. Across from me was a man selling Calolea Olive Oil in many flavors. I’m a sucker for a good bottle of Olive Oil so I purchased two, one was a Garlic Olive Oil (my family loves garlic), the other bottle was their Extra Virgin Olive Oil which won the bronze in 2008 at the Los Angeleles Extra Virgin Olive Oil Competition. I’m using the California Garlic Olive Oil in my recipe. I highly recommend you try this Extremely Delicious Olive Oil.
It’s a perfect olive oil to drizzle over pasta, use as a marinade for fish, chicken and meat. Saute it with fresh vegtables. Or simply just dip your favorite breads.
In this recipe I used the California Garlic Olive Oil on my Asparagus. Very simple, nothing fancy. I made the Grilled Chicken and Asparagus Salad from leftovers. So basically with this recipe, I created two meals.
4 boneless skinless chicken breasts (I only used 1/2 chicken breast for salad recipe)
1 pound Asparagus (I only used 4 Asparagus for salad recipe)
1 small red onion
1 beef tomato (I like to use the tomatoes on the vine because I love their smell, as if they were just picked)
1 teaspoon salt
fresh cracked pepper
1/4 teaspoon garlic and herb seasoning
Mesquite Barbecue Sauce
1 teaspoon honey mustard
Cut the ends off the Asparagus, lay them flat on a cookie sheet, drizzle with the California Garlic Olive Oil, approximately 2 teaspoons, sprinkle with a pinch of salt and fresh cracked pepper. Toss until well coated. Spread evenly. Heat broiler or grill. Broil or grill for 8 minutes, turning occassionally or until tender.
For the chicken, I used 4 boneless skinless chicken breasts. Season the chicken breast on both sides with 1/8 teaspoon salt, freshly cracked pepper and sprinkle 1/4 teaspoon garlic and herb seasoning. I happen to have Old Bay on hand. Place in broiler or on the grill. Broil 6 inches from heat, 20 minutes on each side. Last few minutes, baste with a mesquite barbecue sauce. The Mesquite barbecue sauce adds a sweet tangy flavor to the chicken.
From the leftover chicken, I chopped 1/2 cooked chicken breast and 4 Asparagus. I sliced two slices of the tomato and a couple slices of the onion. Mix 1/2 teaspoon honey mustard with a dash of the California Garlic Olive Oil. Drizzle over the chicken and Asparagus mixture, toss coating evenly. Serve. This is only one serving but you can add more chicken and Asparagus to make more servings.
This is a perfect summer salad. Very light and simple.