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Summer Peach Balsamic Pizza

Summer Peach Balsamic Pizza
Serves 2
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Ingredients
  1. 1 batch pizza dough (use your favorite recipe, or use mine here)
  2. 1 cup Olivia's Peach White Balsamic
  3. 2 tablespoons Olivia's Bacon Olive Oil (Use Habanero Olive Oil to spice it up! Or non-flavored olive oil as well)
  4. 8 ounces fresh mozzarella, sliced or grated
  5. 2 ounces soft goat cheese, crumbled
  6. 4 peaches, pitted and thinly sliced
  7. 1/2 cup coarsely chopped basil
Instructions
  1. Preheat the oven to 500 degrees F or as high as your oven will go. If you have a pizza stone, preheat the stone in the oven for at least 30 minutes to allow it to get thoroughly hot.
  2. Divide dough into tennis-ball sized pieces.
  3. Take one piece of dough and punch it down on a lightly floured surface.
  4. Roll the dough out into a circle approximately 1/4-inch thin.
  5. Place the pizza on a pizza peel or pan that has been generously coated with corn meal.
  6. Lightly brush with 1 tablespoon of Bacon Olive Oil.
  7. Top with mozzarella, goat cheese, and peach slices.
  8. Drizzle the pizza with Peach White Balsamic.
  9. Repeat for remaining pizzas.
  10. Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack.
  11. Bake for 8 to 10 minutes or until pizza crust is golden and cheese is melted.
  12. Remove from oven and top with basil and drizzle with peach white balsamic.
  13. Cut into slices and serve.
Olivia Olive Oil http://oliviaevoo.com/
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Pineapple Balsamic Lemonade Cocktail

Pineapple Balsamic Lemonade Cocktail
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Ingredients
  1. 10 lemons, juiced, approx 1 cup of lemon juice
  2. 3/4 cup super fine sugar
  3. 4 cups water
  4. 1 – 2 tsp Olivia Pineapple Balsamic Vinegar
  5. 1 cup vodka (optional)
Instructions
  1. Combine the lemon juice, sugar and water in a large pitcher and mix to combine.
  2. Add the Pineapple Balsamic Vinegar and taste.
  3. Adjust amount of balsamic if needed.
  4. If you wish, add vodka and stir.
Olivia Olive Oil http://oliviaevoo.com/
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The Blood Orange Extra Virgin

The Blood Orange Extra Virgin
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Ingredients
  1. 2 oz cucumber vodka
  2. 1 oz blood orange
  3. 3/4 oz lime juice
  4. 1/2 oz simple syrup
  5. 1/2 oz Olivia's Blood Orange Olive Oil
  6. 1/2 celery sprig
Instructions
  1. Chop up celery sprig and muddle inside mixing tin; then add in Blood Orange Olive Oil after the celery is muddled.
  2. Add juice and syrup to mixing tin.
  3. Add 2 oz cucumber vodka.
  4. Add ice.
  5. Add splash of soda.
  6. Finally, use celery sprig for garnish.
Olivia Olive Oil http://oliviaevoo.com/
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Garlic Cilantro Glazed Meatballs

Garlic Cilantro Glazed Meatballs
Serves 3
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 Pound ground beef
  2. 3 Tablespoons water
  3. 1 Teaspoon each garlic and onion powder
  4. 1 Tablespoon dried parsley
  5. salt and pepper to taste
Glaze
  1. 1 Cup Olivia's Aged Garlic Cilantro Balsamic Vinegar
  2. 1 Tablespoon honey
Instructions
  1. Preheat oven to 375 degrees.
  2. Glaze: In a saucepan, over medium heat mix Aged Garlic Cilantro Balsamic and honey. Set aside.
  3. Season the ground beef with the garlic, onion, salt and pepper.
  4. Add in 2 teaspoons of parsley, saving the rest to garnish at the end.
  5. Using your hands, combine the water with the ground beef and form 16-20 (depending on size) meatballs.
  6. Bake the meatballs for 10 minutes. Pour the balsamic honey glaze over the meatballs and return to the oven to finish cooking (about 5-8 minutes).
  7. Sprinkle with the leftover teaspoon of parsley and serve the meatballs, saving the excess balsamic glaze for dipping.
Notes
  1. This recipe is nut, dairy and egg free!
Olivia Olive Oil http://oliviaevoo.com/
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The Ultimate Decadent Baked Yukon Gold Potato

The Ultimate Decadent Baked Yukon Gold Potato
Serves 4
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Ingredients
  1. 3-4 Yukon gold potatoes (baked or grilled until tender)
  2. 1 teaspoon truffle salt (sold at Olivia Olive Oil)
  3. 1 teaspoon cracked pepper
  4. 2-3 teaspoons Olivia's Bold Smoked Olive Oil
Instructions
  1. Take a baked potato and slice it like the picture attached.
  2. Place on aluminum foil.
  3. Rub in Smoked Olive Oil and sprinkle with Truffle Salt before grilling on the bbq or baking in the oven on 385 degrees for approximately one hour. Cooks faster and more evenly.
Notes
  1. Pair these delicious potatoes with salmon or pan-seared trout.
Adapted from Chef Brenda La Noue
Adapted from Chef Brenda La Noue
Olivia Olive Oil http://oliviaevoo.com/
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Grilled Peaches Drizzled with Peach White Balsamic

Grilled Peaches Drizzled with Peach White Balsamic
Serves 4
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Prep Time
20 min
Cook Time
18 min
Total Time
38 min
Prep Time
20 min
Cook Time
18 min
Total Time
38 min
Ingredients
  1. 3/4 cup Olivia's Peach White Balsamic
  2. 2 teaspoons freshly ground black peppercorns
  3. 2 large fresh peaches with peel, halved and pitted
  4. 2 1/2 ounces blue cheese, crumbled
Instructions
  1. Preheat grill for medium-high heat.
  2. Lightly oil the grill grate.
  3. Place peaches on the prepared grill, cut side down.
  4. Cook for about 5 minutes, or until the flesh is caramelized.
  5. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2 to 3 minutes.
  6. Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze.
  7. Sprinkle with crumbled blue cheese.
Adapted from Karen at Yummly.com
Adapted from Karen at Yummly.com
Olivia Olive Oil http://oliviaevoo.com/
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Sweet & Smokey BBQ Sauce

Sweet & Smokey BBQ Sauce
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Ingredients
  1. 1/2 cup ketchup
  2. 1/4 cup coconut sugar
  3. 1/4 cup water
  4. 2 Tbs lemon juice
  5. 2 Tbs Olivia's Smoked Olive Oil
  6. 2 Tbs Olivia's Traditional Balsamic
  7. 1 tsp Annie's Dijon mustard
  8. 3 whole garlic cloves or 3 tsp chopped
  9. 1/2 tsp sea salt or more/less to taste
  10. 1/4 tsp ground black pepper or more/less to taste
Instructions
  1. Place all ingredients in high-speed blender and blend until well incorporated.
Adapted from Pammylou's Healing Food's
Adapted from Pammylou's Healing Food's
Olivia Olive Oil http://oliviaevoo.com/
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Garden Greens with Peach-Basil Vinaigrette

Garden Greens with Peach-Basil Vinaigrette
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Ingredients
  1. 8 oz peaches, cut into cubes, separated
  2. 2 Tbs Olivia's Peach Balsamic Vinegar
  3. 1/2 clove garlic, minced
  4. 2 Tbs coconut sugar
  5. 1/4 tsp black pepper
  6. 1/8 tsp salt
  7. 1/4 cup Olivia's Ascolano Olive Oil
  8. 2 Tbs fresh basil, chiffonade plus more for garnish
  9. Variety of greens (kale, red leaf lettuce, spinach) as much as desired
Instructions
  1. Place the peaches in a high-speed blender. Add the Peach Balsamic Vinegar, garlic, coconut sugar, pepper and salt and pulse to combine. Add the Ascolano Olive Oil and blend. Transfer to a glass mason jar and stir in the chiffonade of fresh basil.
  2. Add mixed greens to large salad bowl. Shake dressing well and drizzle on salad. Using tongs, gently squeeze greens to incorporate the dressing. Serve immediately.
Adapted from Pammylou's Healing Foods
Adapted from Pammylou's Healing Foods
Olivia Olive Oil http://oliviaevoo.com/
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Red, White, & Blue Kebabs

Red, White, & Blue Kebabs
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Ingredients
  1. angel food cake
  2. strawberries
  3. blueberries
  4. Olivia's Pineapple Balsamic Vinegar
  5. cool whip or whipped cream
Instructions
  1. Cut up the angel food cake
  2. Arrange the fruit and angel food cake bites in any order you want on the sticks, blueberries, strawberries then angel food cake, repeat.
  3. Drizzle with Olivia's Pineapple Balsamic Vinegar
  4. Use Cool Whip as a fun dip!
Adapted from Like Mother Like Daughter
Adapted from Like Mother Like Daughter
Olivia Olive Oil http://oliviaevoo.com/
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Spicy BBQ Kale Chips

Spicy BBQ Kale Chips
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Ingredients
  1. 2 Bunches of Kale
  2. ½ tablespoon Olivia's Habanero Olive Oil
  3. ½ tablespoon Olivia's Arbequina Olive Oil
  4. 3 Tbs. J.M. Thomason's Bourbon BBQ Rub
Instructions
  1. Preheat an oven to 350 degrees F.
  2. Line a non insulated cookie sheet with parchment paper.
  3. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner or paper towels. Drizzle kale with Habanero & Arbequina Olive Oil and sprinkle with Bourbon BBQ rub.
  4. Bake until the edges brown but are not burnt, 10 to 15 minutes.
Olivia Olive Oil http://oliviaevoo.com/