Extra Virgin Olive Oil Romesco, Aioli, and Salsa Verde
1/2 Cup plus 2 Tbsp La Tourangelle Extra Virgin Olive Oil
- 1 Slice Country Bread
1/2 Cup Almonds, Hazelnuts, or a mix, toasted (if using hazelnuts, peel them)
- 3 Cloves of Garlic
- 1 1/2 Teaspoons New Mexican or other ground red chili powder
- 4 Roma tomatoes, fresh, grilled or pan roasted
- 1 Tbsp. Chopped Parsley
- 1 Tsp. Fresh Thyme Leaves, or a few pinches of dried
- Sea Salt
- 1 Tsp. Sweet or Smoked Paprika
- 2 Red Bell Peppers, Roasted, Peeled and Seeded
- 1/2 Cup Sherry Vinegar
- 1 Cup Mayonnaise
1 Garlic Cloves, put through a garlic press
- Juice of 1/2 lemon
- 1 Teaspoon Sugar
- 1 Teaspoon Tabasco Sauce
- Salt and freshly ground black pepper to taste
- 4 Slices Sandwich bread, crusts removed
- 2 Taplespoons white wine vinegar
- 4 cups (packed) tresh Italian Parsley Leaves
1 1/2 cups La Tourangelle extra-virgin olive oil
- 15 cornichons
- 5 anchovy fillets
- 1/4 cup drained capers
- Fine sea salt
- Warm 2 Tbsp. of the olive oil in a small skillet. Add the bread, turn it immediately so that both sides are moistened with oil, then fry until golden and crisp.
- Grind the toasted bread with the toasted nuts in a food processor until fairly fine.
- Add the garlic, chile powder, tomatoes, parsley, thyme, scant teaspoon of salt, paprika and roasted peppers, and process until smooth.
- With the processor running, gradually pour in the vinegar, and the remaining ½ cup of oil. Adjust salt and spices to taste.
Mix all the ingredients in a large bowl and season to taste. The aioli will keep for 2 weeks in the refrigerator.
- Place bread slices in a medium bowl. Pour vinegar over and let stand until bread softens, about 15 minutes.
- Transfer bread mixture to processor
Add the next 5 ingredients and process until almost smooth. Transfer salsa to medium bowl. Season with sea salt and freshly ground black pepper.