Recipes with new locally-produced bacon olive oil

Queen Creek Olive Mill has been producing batches of delicious traditional and infused olive oils for locals and local restaurants for years.

This year, they unveil the newest creation of bacon olive oil which can be drizzled on breakfast potatoes, used to prepare eggs, or used in salad dressings and aioli.

It's the only bacon-flavored olive oil being produced and is not made with actual pork, but instead an all-natural vegan extract blended with our extra virgin olive oil.

Matt Carvalho, Executive Chef offers the following recipes to enjoy with Queen Creek Olive Mill Bacon Olive Oil.

Bacon Aioli

Eggs 2 Whole
Egg Yolks 2 Whole
Dijon Mustard 1 TB
Salt 1 tsp
Lemon Juice 2 tsp
QCOM Bacon EVOO 2 Cups

In a blender, add eggs, egg yolks, dijon mustard, and lemon juice. Blend for about one minute on high. Turn blender down to low and slowly drizzle QCOM Bacon EVOO until fully incorporated. Finish with salt and serve.

Spinach and Arugula Salad with QCOM Bacon Oil
Spinach 4oz
Bacon (Chopped) 8 Pieces
Arugula 4oz
Red Onion (Shaved) 3oz
Large Eggs 2 Whole
QCOM Bacon Oil 1 1/2oz
Marinated Mushrooms ½ Cup
QCOM Balsamic Vinegar 1oz
Minced Garlic 2TB
Kosher Salt TT
Black Pepper TT

Directions
Remove the stems from the spinach and arugula and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.

Place the eggs into boiling water and cook for 11 minutes. Place in ice cold water to stop carry over cooking. When cool, remove and peel off the shell. Slice each egg into 8 pieces and set aside.

While the eggs are cooking, fry the bacon and remove to a paper towel to drain. Crumble the bacon and set aside. Using the extra bacon fat and mushrooms, garlic, vinegar and salt and pepper to taste. Cook until tender. Toss all ingredients with QCOM bacon oil, salt, and pepper. Serve immediately.

Queen Creek Olive Mill is located 25062 S Meridian Road, Queen Creek, AZ, 85242 and online at www.queencreekolivemill.com and  Farmer's Markets are held at the Mill on Saturdays.