Grace's and your favorite dish go hand in hand... Artichoke and Olive Tapenade Tapenades are often served on toasted baguettes as an appetizer. You can also use this as a topping on pasta or fish or with the addition of a little more oil as a vinaigrette. 1 cup pitted olives, chopped 1 cup small artichokes (about 10), cooked and sliced 2 cloves garlic, peeled 3 anchovies 3 Tb capers, rinsed zest & juice of 1 small lemon zest & juice of 1 small orange 1/3 cup Grace's Toasted Garlic Olive Oil 1/3 cup chopped fresh Italian parsley salt and fresh pepper to taste Pit a cup of your favorite olives, ones that are not too briney tasting. Cook the baby chokes until tender. Discard any tough outer leaves and slice each choke thinly. In a mortar and pestle, or with the side of a chefs knife on a cutting board, mash the garlic with a pinch of salt until it forms a paste. Incorporate the anchovies. In a small bowl mix together the olives and Grace's Toasted Garlic oil, chokes, garlic anchovy paste, capers, the chopped zest, parsley and the juice of the lemon and orange. Add salt and pepper to taste. Let sit for at least 30 minutes before serving to let the flavors develop. It will last in the refrigerator for several days but be aware that the raw garlic taste may 'grow' as it sits. Yields about 3 cups. Entree T-Bone Steak Fiorentina with Sautéed Spinach and Grace's Olive Oil This recipe is from Mario's wonderful book Simple Italian Food. According to Mario, "This recipe generated the largest number of recipe requests (and the most oohs and aahs from the production staff) of any dish I’ve ever demonstrated on Molto Mario. Traditionally cooked and simply presented, this is perhaps the definitive Tuscan dish." One T-bone steak, at least 3 inches thick (3 to 3 1?2 pounds) 1 tablespoon chopped fresh rosemary leaves 1 tablespoon chopped fresh sage leaves 1 tablespoon chopped fresh thyme leaves 2 tablespoons freshly ground black pepper 2 tablespoons kosher salt 1 cup plus 2 tablespoons Grace's Toasted Garlic Olive Oil 6 garlic cloves, thinly sliced 4 pounds spinach, washed, spun dry, stems removed Juice of 1 lemon Salt and pepper Prepare a charcoal fire or preheat the grill to medium-high heat. Pat the steak dry. In a small bowl, combine the rosemary, sage, thyme, black pepper, and kosher salt until well blended. Coat the entire steak with the spice mix and brush with 2 tablespoons of the olive oil. Place on the grill and cook until well charred, about 12 minutes on the first side and about 9 minutes on the second side. Let stand 5 minutes. Meanwhile, in a 12- to 14-inch sauté pan, heat 1?4 cup olive oil until smoking. Add the garlic and cook until light brown, 3 to 4 minutes. Add the spinach and stir quickly, just until wilted. Remove from the heat, add the lemon juice and salt and pepper, and set aside. Carve the fillet and strip steaks off the bone and slice. Divide the spinach and steak among four plates, giving each some of the fillet, and drizzle each serving with a few tablespoons of the remaining olive oil. Focaccia Bread This month's featured bread and oil is Grace's Tomato Rosemary Olive Oil with Focaccia Bread- This hearty bread is great for sandwiches as well as dipping. Focaccia is a versatile bread; it can be dressed simply with a splash of olive oil, coarse salt and rosemary or adorned with cheese, peppers and artichoke hearts, for example 8 cups all-purpose or bread flour 1 tablespoon granulated sugar 2 teaspoons salt 2 (1/4-ounce) packages active dry yeast or 5 teaspoons 2 cups warm water 1/2 cup olive oil 2 tablespoons crushed dried oregano 1 tablespoon chopped peeled garlic 1 teaspoon crushed dried rosemary 1/2 teaspoon dried red pepper flakes 2 tablespoons Graces Toasted Garlic olive oil 1/2 cup freshly grated Parmesan cheese Combine flour, sugar and salt in a large bowl; set aside. Sprinkle yeast over warm water (105° to 115°F) in a medium bowl; allow to foam (about 5 minutes). Add first addition of olive oil, oregano, garlic, rosemary and red pepper flakes. Add yeast mixture to dry ingredients; mix until smooth. On a lightly floured surface knead until smooth and elastic, 10 to 12 minutes. Place in an oiled bowl, turning to coat top, cover with a tea towel. Allow to rise for 45 minutes or until doubled in bulk. Punch down to press air out; fit onto an oiled 15x10x1-inch baking pan. Allow to rise 30 to 40 minutes or until doubled in bulk. Meanwhile, preheat oven to 375°F. Brush top of dough with 1 tablespoon olive oil. Bake until golden brown, about 35 minutes. Brush with remaining olive oil; sprinkle with grated parmesan cheese while still warm. Cut into wedges or diamond-shapes; serve at room temperature. Makes 16 servings. Simply pour some of Grace's Tomato Rosemary Olive oil onto a serving dish, dip Focaccia and enjoy! Great before a meal or enjoying with a minestrone soup and/ or a merlot wine of your choice. The combination of a freshly baked Focaccia with Grace's Tomato Rosemary oil will bring out flavors that will truly awaken the senses!!

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