Creamy White Beans with Herb Oil & Olio Nuovo

Make the herb oil. In a food processor or blender, combine chives, cilantro and basil, and blend until  chopped. Add your Olive Press Arbequina Extra Virgin olive oil, and blend again until mixture is emulsified. Transfer to a small bowl, stir in lemon juice and salt to taste. Set aside.

Prepare the beans: In a 10-inch skillet, heat olive oil over medium-low heat. Add garlic and cook until golden brown (but not burnt), about 1 minute. Add beans to the skillet and season with salt and pepper. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes. With the back of a spoon or spatula, smash about ⅓ to ½ cup of the beans and stir until they are incorporated into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.

Add stock and bring to a simmer. Cook until beans and liquid become creamy and liquid is reduced by about half. About 1 to 2 minutes more. Smash additional beans and add a few more tablespoons of water, if needed, to reach desired consistency and stir again to combined.

Transfer beans to a bowl and swirl with herb oil on top. Season with flaky salt, if desired. And drizzle with fresh Olio Nuovo.