Garcia de la Cruz Extra Virgin Olive Oil Martini, Caprese Bites & Prawn Mango Salad

August 24, 2020

Author: KatieChin

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Thank you for joining my IG LIVE Today in collaboration with Garcia de la Cruz Olive Oil for Time Out New York!!  Here are the recipes from today’s cooking demo!!

Extra Virgin Olive Oil Cocktail

  • 1 orange segment
  • 3 to 5 fresh basil leaves
  • 3 oz vodka
  • ½ oz dry vermouth
  • ½ oz Cointreau
  • ¼ oz simple syrup
  • ¼ oz extra virgin olive oil


Muddle the orange segment and basil leaves in a mixing tin. Add the vodka, Cointreau, vermouth, simple syrup, olive oil, and ice, and shake well. Strain into a martini glass and float an additional drop of olive oil over the top.

Prawn & Mango Salad



  • 2 teaspoons minced galangal fresh ginger
  • 2 teaspoons palm sugar or brown sugar
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons fish sauce (nam pla)
  • 1/2 teaspoon Asian chili-garlic sauce, preferably Sambal Oelek
  • 1/4 cup Garcia de la Cruze extra-virgin olive oil
  • 1 teaspoon toasted sesame oil


  • 16 cooked medium shrimp, peeled and deveined
  • 1 cup sliced fresh mango
  • ½ cup chopped peeled and seeded cucumber
  • ½  cup chopped red bell pepper
  • ¼  cup finely chopped fresh cilantro
  • ¼ tablespoon crushed roasted peanuts
  • Mixed baby greens


Dressing: In a small bowl, whisk together galangal, palm sugar, lime juice, fish sauce and chili-garlic sauce. Gradually whisk in olive oil and sesame oil until well blended.

In a large bowl, combine shrimp, mango, cucumber, red pepper, cilantro and peanuts. Add dressing and toss to combine. Divide salad greens evenly among four plates.  Place salad mixture on top of greens.  Serve immediately.

Caprese Bites


8 oz. fresh small mozzarella balls

2 tablespoons Garcia de la Cruz extra-virgin olive oil

1 tsp. Italian seasoning

1/4 tsp. crushed red pepper flakes

kosher salt

24 grape tomatoes, halved

12 fresh basil leaves, halved if large

1 c. Garcia de la Cruz balsamic vinegar


In a small bowl, toss the mozzarella balls, olive oil, Italian seasoning, crushed red pepper flakes, and season with salt. Set aside.

Assemble skewers: Layer a half grape tomato, basil leaf, marinated mozzarella ball, and another cherry tomato. Place on your serving platter.

Make balsamic glaze: In a small saucepan or skillet, bring balsamic vinegar to a low simmer. Let thicken until syrupy, 15 minutes. Set aside to cool and thicken.

Drizzle skewers with balsamic glaze and serve.