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Using Canna Trading Co.’s Organic Olive Oil Tincture in Fall Favorites

By October 10, 2019 No Comments
Using Canna Trading Co.'s Organic Olive Oil TIncture in Fall Favorites

Olive oil is one of the most commonly used oils in cooking applications. Canna Trading Co. Organic Olive Oil Tincture could easily replace some of the olive oil used in your dishes. Our organic olive oil comes from a local, California farm. When you need quality flavor and a dose of CBD, this tincture kills two birds with one stone. Now we’re going to help you incorporate it into your meals this fall.

Organic Olive Oil Tincture

Canna Trading Co. keeps it very simple with this tincture. It’s just our hemp CBD extract and organic olive oil. We offer a 750 mg bottle and a 1500 mg bottle. Try the tincture by itself to experience the flavor of the organic olive oil first. This will help you have a better idea of how well the oil will pair with your planned dish.

It is best to add the organic olive oil tincture once the dish has cooled a bit just to protect the CBD. CBD is sensitive to heat. Olive oil is heat tolerant. This does help in terms of using the Canna Trading Co. Organic Olive Oil Tincture in cooking applications a bit.

Pepita and Organic Olive Oil Pesto

This pesto uses pepitas (pumpkin seeds), which you can easily obtain when you buy a pumpkin to carve to display for Halloween. Rinse the pepitas well and make sure that none of the pumpkin membrane is attached. Allow them to dry and then roast them for about 10 minutes at 375 degrees. Lightly salt them when you remove them from the oven.

1 dropper Canna Trading Co. 1500 mg Organic Olive Oil Tincture

1 cup roasted pepitas

½ bunch Italian flat leaf parsley

2 cloves garlic

½ – ¾ cups freshly grated parmesan cheese

4 leaves fresh sage

3 tablespoons fresh oregano leaves

Salt and pepper to taste

½ – 1 cup extra virgin olive oil

In a blender, add all of the ingredients except the extra virgin olive oil and CBD tincture. Pulse 10 times just to start breaking down the herbs, garlic and pepitas. Start drizzling in the extra virgin olive oil slowly. Pesto should be thick. When ½ of the extra virgin olive oil has been added, empty 1 full dropper of the Organic Olive Oil Tincture into the blender. Add ½ cup of the parmesan cheese. Taste. Continue adding the extra virgin olive oil until you have the texture you desire. Add more parmesan cheese if you need it.

pesto

Using the Pepita and Organic Olive Oil Tincture Pesto

This pesto is quite versatile. If you make homemade filled pasta, you can use this pesto as part of the filling. Homemade filled pastas cook for 2 minutes or less (typically), so the CBD tincture would be okay to use in this application – especially if it is combined with ricotta cheese.

Additional fall dishes this pesto would be ideal in are:

  • Tossed in fresh pasta
  • Drizzled over a pizza
  • Mixed in mashed potatoes
  • As a dressing for a warm grain bowl
  • Sauce for any protein – even fish and shellfish
  • Finishing sauce for stews and bisque
  • Spread into grilled cheese
  • Mixed with softened cream cheese and artichokes to make a spread or dip
  • Finishing element to a holiday gathering appetizer (try it on simple deviled eggs)

Get creative. This pesto is quite versatile.

Sage and Kale Romesco Sauce

Romesco sauce is something that many think is hard to make. It’s delicious, can be made dozens of ways and really is easy. For fall, we’re going to pair two distinct flavors – sage and kale. Kale makes its way into a lot of fall and winter soups, we’re going to make it into a sauce.

10 large sage leaves

2 cups washed and cleaned kale

½ cup torn baguette or other sturdy bread (not store bought loaf bread, you’ll need something like a good Italian loaf or French loaf – something with substance to it)

½ cup olive oil marinated sundried tomatoes

2 teaspoons white wine vinegar

2 teaspoons apple cider

2 droppers Canna Trading Co. 750 mg Organic Olive Oil Tincture

Coarse sea salt

¼ cup toasted pine nuts or pepitas

1 large clove of garlic

2 large green bell or poblano peppers

4 tablespoons extra virgin olive oil

Start by roasting your peppers in the oven at 400 degrees. Rub them with olive oil well. Leave them intact until after roasting. They are done roasting when the skin is blistered. If you have a gas stove or grill, you can place the peppers on them as well. On a gas stove, you’d do this directly on the burner.

Place the peppers in a glass bowl and cover it with plastic wrap tightly. Allow them to site and cool for 15 minutes. This helps make them easier to clean. When cool, remove the stem, seeds and peel as much of the skin off as you can. Save the juice of the peppers for later.

In a blender or food processor, pulse the garlic, sage and just a pinch of the sea salt. When it looks like a fine chop, add in your kale in small batches and pulse again. Once it’s a fine chop, add the pine nuts or pepitas and sun dried tomatoes. Pulse again. Add the peppers, 1 tablespoon of the olive oil, the white wine vinegar and the apple cider.

Pulse until it’s a thick paste. Add the bread, the Canna Trading Co. Organic Olive Oil Tincture and the remaining extra virgin olive oil. The mixture will still be thick. Add in the reserved pepper juice.

If it is still thick, add a little chicken stock or more apple cider.

Using the Sage and Kale Romesco Sauce

What can you use romesco sauce for? It’s great on bruschetta, tossed in pasta, as a dip for thick bread and is great on top of a bowl of homemade minestrone.

Use it as a spread for an Italian style sub or Italian beef sandwich. It’s also delicious with meatballs, chicken parmesan and seafood.

Related Article: Fall Spice Infused CBD Oils to Keep on Hand

Closing Thoughts

Canna Trading Co. Organic Olive Oil Tincture is versatile. When you’re already using olive oil in a dish, replace some of it with the tincture. You’ll get a little CBD and pure olive oil flavor.

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