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Summer Peach Balsamic Pizza

Summer Peach Balsamic Pizza
Serves 2
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  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
  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.
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Spicy Grilled Pork Chops with Balsamic Peaches

Spicy Grilled Pork Chops with Balsamic Peaches
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  1. 2 thick cut, bone-in pork chops
  2. 2 cups apple cider
  3. 2 cups water
  4. ½ cup granulated sugar
  5. ⅓ cup kosher salt
  6. 2 sprigs rosemary
  7. 2 cloves garlic, peeled and smashed
  8. 1 teaspoon black peppercorns
  9. Olivia's Habanero Olive Oil
  10. kosher salt and freshly cracked black pepper
For the grilled peach salsa
  1. 2 peaches, pitted and halved
  2. 2 tablespoons Habanero Olive Oil, divided
  3. 3 teaspoons granulated sugar, divided
  4. ½ cup slivered red onion
  5. 3 teaspoons Olivia's Peach White Balsamic
  6. 1½ teaspoons Vietnamese chili garlic sauce
  7. Kosher salt
  8. fresh basil leaves
  1. Rinse the pork chops, pat dry and place in a freezer bag.
  2. Bring the apple cider, water, ½ cup sugar and ⅓ cup kosher salt to a boil in a small saucepan. Stir until sugar and salt dissolves.
  3. Remove from heat and add a few ice cubes to cool the brine.
  4. Allow to cool completely then add to the freezer bags with the pork chops along with the rosemary sprigs, garlic cloves and black peppercorns.
  5. Refrigerate for at least 4 hours up to overnight.
  6. Remove the pork chops from the brine and discard the brine.
  7. Pat the pork dry with a paper towel and lightly brush with olive oil and season with kosher salt and freshly ground black pepper.
  8. Preheat one side of the grill to high and one side to low.
  9. Brown the chops for about 5 minutes or until nice grill marks develop and then turn to the other side and cook for another 5 minutes. Turn the chops over and move them to the low-heat part of the grill.
  10. Cook for another 10-12 minutes or until the pork reaches an internal temperature of 155 degrees in the thickest part of the chop.
  11. Transfer to a platter and tent with aluminum foil for about 5 minutes and chops reach 160 degrees.
  12. While pork chops are cooking on the low temperature side of the grill, lightly coat the peach halves on the fleshy side of the fruit with 1 tablespoon of Habanero Olive Oil and sprinkle with 2 teaspoons of the sugar.
  13. Grill the peaches flesh side down on the high temperature side of the grill for about 4-5 minutes on each side. Transfer to a cutting board and cut into slices.
  14. Mix the red onions with the remaining tablespoon of habanero olive oil, peach white balsamic, chili garlic sauce, 1 teaspoon sugar and a pinch of kosher salt. Add the sliced peaches to the red onions and gently mix.
  15. Top the pork chops with the peaches and onion mix and garnish with torn basil leaves.
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Bacon Pasta Shells with Bolognese Sauce

Bacon Pasta Shells with Bolognese Sauce
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  1. 12-15 Large Pasta Shells
  1. 2 tbsp. chopped onion
  2. 1 clove minced garlic
  3. 2 tbsp. Olivia's Bacon Olive Oil
  4. 1 tbsp. butter
  5. 1 pkg. frozen, chopped spinach, drained well
  6. 1/2 tsp. tsp. grated nutmeg
  7. 1/3 c. Parmesan
  8. 1 whole egg
  9. 1/4 tsp. salt
  10. 1/4 tsp. pepper
  11. 3 tbsp. Ricotta cheese
  1. 1 small carrot, diced
  2. 1 rib celery, diced
  3. 1/4 tsp. salt
  4. 1/4 tsp. pepper
  5. 1 med. onion, minced
  6. 1/4 c. red wine
  7. 1 garlic clove, minced
  8. 2 (8 oz.) cans tomato sauce
  9. 2 to 3 tbsp. Olivia's Bacon Olive Oil
  10. 1/3 c. beef broth
  11. 3/4 lb. ground chuck
  12. 1/2 tsp. thyme
  13. Additional Parmesan
  14. 1/2 tsp. basil
  15. 1/4 tsp. sugar
  1. Cook shells according to package directions. Drain, rinse in cold water. Dry on paper towels.
  1. Saute onion in Bacon Olive Oil over medium heat and add butter and add garlic. Cook until onion is limp.
  2. Add spinach and seasonings. Cook briefly.
  3. Put in food processor with steel blade (puree slightly) or mix by hand.
  4. Add Ricotta, Parmesan and egg.
  5. Combine again in processor or by hand.
  6. Either spoon mixture into pasta shells or fill, using a pastry bag.
  1. Saute carrot, celery, onion and garlic in Bacon Olive Oil until limp
  2. Add beef; cook until no longer pink.
  3. Stir in seasonings beef broth, tomato sauce and wine.
  4. Cook 20 to 30 minutes until thickened.
To serve
  1. Spoon most of the sauce into large au gratin dish, top with shells, spoon a little sauce over each shell.
  2. Sprinkle with Parmesan.
  3. Cover loosely with foil and bake at 350 degrees for 30 to 40 minutes.
  4. Sauce is nice on its own over any type of pasta. Freezes well.
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Pineapple Apricot Chicken Skewers

Pineapple Apricot Chicken Skewers
Serves 4
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  1. 32 oz jar of pineapple apricot preserves
  2. 1 tablespoon yellow mustard
  3. 3 tablespoons Olivia's Pineapple White Balsamic Vinegar
  4. 2 tablespoons honey
  5. 1 teaspoon garlic powder
  6. salt and pepper
  7. 4 chicken breasts, cubed (You could ad as many as 6 breasts)
  8. 8-10 bamboo skewers
  1. Combine the ingredients in a gallon zip lock bag except chicken. Mix well.
  2. Add chicken, mix in and marinate from 2 hours to all day. The longer the better.
  3. Soak the skewers for 10 minutes or more before grilling.
  4. Add the chicken to the skewers, grill over medium and enjoy!
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Pineapple Glazed Salmon w/Persian Lime EVOO

Pineapple Glazed Salmon w/Persian Lime EVOO
Serves 2
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  1. 2 (4-6oz) salmon fillets
  2. 2-3 limes, zest
  3. 1-2 Tbsp honey
  4. 1-2 Tbsp Olivia's Pineapple White Balsamic
  5. 2 Tbsp Olivia's Persian Lime Olive Oil
  6. salt and pepper
  1. In a small bowl, whisk together lime zest, honey, Pineapple Balsamic, and Persian Lime Olive Oil together. Taste and add more honey or balsamic if needed. (Depending on how sweet your vinegar is, you may want more honey).
  2. Pour half of the glaze into a zip-top bag or airtight container. Add salmon to the bag or container.
  3. Marinate 10-45 minutes. Reserve remaining glaze.
  4. Place salmon skin side down on a baking sheet lined with foil.
  5. Set an oven rack 5-6 inches from the heat.
  6. Broil salmon for 3 minutes.
  7. Brush the second half of the glaze over the salmon.
  8. Broil another 3-4 minutes. Check for doneness.
  9. Broil an additional 1-3 minutes as needed
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Marinated Lamb Chops With Aged Pomegranate Balsamic Glaze

Marinated Lamb Chops With Aged Pomegranate Balsamic Glaze
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  1. Marinade
  2. 1 Rack of Lamb- Trimmed and cut into small chops
  3. 2 cups Olivia's Lemon Olive Oil
  4. 1/2 cup Olivia's Aged Pomegranate Balsamic Vinegar
  5. 1 Red Onion chopped
  6. 1/4 cup Fresh Garlic chopped
  7. 2 tbl Fresh Italian Parsley Chopped
  8. 1 tbl Fresh Thyme chopped
  9. 2 tsp Kosher Salt
  10. 1/2 tsp Black Pepper
  11. Pomegranate Balsamic Glaze
  12. 1 cup Pomegranate Balsamic Vinegar
  13. 1/2 cup Sugar
  14. 1 tsp Kosher salt
  15. 2 tbl Cornstarch mixed with 2 tbl of water
  1. Combine Lemon Olive Oil, Pomegranate Balsamic Vinegar, onion, garlic, parsley, thyme, kosher salt and pepper in a large bowl. Mix thoroughly.
  2. Lightly Season cut lamb with kosher salt and black pepper, place in marinade, mix until meat is coated on all sides.
  3. Cover with plastic wrap and refrigerate for minimum of 1 hour. Can do a day ahead.
Pomegranate Balsamic Glaze
  1. Combine cornstarch and water in a small cup until diluted, set aside.
  2. Place Pomegranate Balsamic Vinegar, sugar and salt in a small sauce pan. Bring to a boil, reduce heat to a simmer. Simmer until volume is reduced by 1/2.
  3. Stir in cornstarch mixture to pan with a wire whip.
  4. Heat until thickened. Remove and hold warm until service.
To Serve
  1. Remove lamb from marinade, discard marinade
  2. Grill or pan sear lamb until desired doneness (Medium rare is best, it doesn't take long)
  3. Remove lamb from heat and plate.
  4. Drizzle warm glaze over plated lamb
  5. Garnish with Italian Parsley
  6. Serve with your favorite starch and vegetable or serve as a passed appetizer.
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Baked Ham with Pineapple Balsamic Glaze

Baked Ham with Pineapple Balsamic Glaze
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  1. 1 cup dark brown sugar (packed)
  2. 1/4 cup Olivia's Pineapple Balsamic Vinegar
  3. 3 tbsps Dijon Mustard
  4. 1/4 cup butter (diced)
  5. 1 tsp salt
  6. 1/4 tsp black pepper (ground)
  7. 7-9 pound smoked ham
  8. 1/2 cup water
  9. Fresh Pineapple Rings
  1. Preheat oven to 325°F.
  2. Line a large roasting pan with foil.
  3. Making 1/2-inch-deep slits, score ham with a diamond pattern.
  4. Place ham in the pan and add 1/2 cup of water.
  5. Cover the ham with pineapple rings, securing each ring with a toothpick.
  6. Cover with foil and roast for 45-60 minutes to heat thoroughly.
  7. Combine brown sugar, Pineapple Balsamic Vinegar, and mustard in a small saucepan.
  8. Bring to a low simmer, stirring until the sugar melts.
  9. Add butter and whisk until smooth and uniform.
  10. Season with salt and pepper to taste.
  11. Remove from heat, but keep warm.
  12. Uncover ham and baste ham with glaze.
  13. Continue to roast ham and pineapple until deep brown and glazed, brushing ham with glaze every 10 minutes for an additional 30 minutes.
  14. Transfer ham to large platter.
  15. Remove Pineapple rings and serve with ham.
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Caprese Chicken Lasagna

Caprese Chicken Lasagna
Serves 6
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Prep Time
25 min
Total Time
50 min
Prep Time
25 min
Total Time
50 min
  1. 1 box lasagna noodles
  2. 1 tbsp. Olivia's Italian Spice Olive Oil
  3. 1 lb. boneless skinless chicken breasts, cut into pieces
  4. 2 tsp. dried oregano
  5. kosher salt
  6. Freshly ground black pepper
  7. 2 tbsp. Olivia's Garlic Cilantro Balsamic Vinegar
  8. 3 cloves garlic, minced, divided
  9. 3 tbsp. butter
  10. 3 tbsp. all-purpose flour
  11. 2 1/2 c. milk
  12. 5 c. shredded mozzarella, divided
  13. 3/4 c. freshly grated Parmesan
  14. 1 15-ounce container ricotta
  15. 1 large egg
  16. 4 roma tomatoes, thinly sliced
  17. 1/2 c. thinly sliced basil leaves
  18. Garlic Cilantro Balsamic glaze, for drizzling
  1. Preheat oven to 375º.
  2. In a large pot of salted boiling water, cook lasagna noodles until very al dente. Drain.
  3. Meanwhile, in a large skillet over medium heat, heat Italian Spice Olive Oil.
  4. Season chicken with dried oregano and salt and pepper.
  5. Cook until golden and no longer pink, 8 minutes.
  6. Add Garlic Cilantro Balsamic Vinegar and half the garlic to pan and stir until combined. Transfer to a plate.
Make sauce
  1. To skillet over medium heat, add butter. Let melt, then add remaining half garlic and cook 1 minute. Add flour and cook until golden, 1 minute more.
  2. Add milk and simmer until thick and creamy, 3 minutes, then add 1 cup mozzarella and Parmesan. Season with salt and pepper.
Assemble lasagna
  1. In a small bowl, stir together ricotta and egg and season with salt and pepper.
  2. In a large baking dish, spread a thin layer of sauce.
  3. Add a layer of lasagna noodles, slightly overlapping, and top with about a third of ricotta mixture, a third of tomatoes, a third of the basil, a third of the cooked chicken, another layer of sauce, and a third of mozzarella.
  4. Repeat with three layers, ending with mozzarella.
  5. Bake until bubbly and golden, 35 minutes.
  6. Garnish with more basil and a drizzle of balsamic glaze and serve.
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Italian Spice Grilled Cheese

Italian Spice Grilled Cheese
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  1. 1 Loaf sliced Italian bread
  2. 4 cheese blend of Parmesan, Asiago, Provolone and Romano
  3. Olivia's Italian Spice Olive Oil
  1. Drizzle two slices of Italian bread with Italian Spice Olive Oil. Allow to soak in a couple of minutes.
  2. Place one slice of bread oil side down on the Panini Grill or skillet.
  3. Place good heaping layers of the cheeses on the bread.
  4. Top with the other slice, oil side up.
  5. Press in Panini Grill or skillet until golden brown and the cheese is melted.
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Lemon Herb Duck Breasts

Lemon Herb Duck Breasts
Serves 4
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  1. 1 cup chopped fresh parsley leaves
  2. 2 tablespoons minced garlic
  3. 2 tablespoons minced lemon zest
  4. 4 teaspoons coarse black pepper
  5. 4 teaspoons dried thyme
  6. 2 teaspoons fresh rosemary
  7. 2 whole duck breasts, split and skinned
  8. 2 tablespoons Olivia's Italian Spice Olive Oil
  9. salt
  10. Olivia's Aged Garlic Cilantro Balsamic
  1. Combine parsley, garlic, lemon zest, pepper, thyme and rosemary in a bowl. Roll duck pieces in herb mixture to coat all over.
  2. Put Italian Spice Olive Oil in a large sauté pan, and turn heat to medium-high.
  3. When olive oil shimmers add duck, and reduce heat to medium.
  4. Cook, turning once or twice, until coating browns and duck is medium-rare to medium, about 10 minutes.
  5. Season meat with salt, and let it rest for a few minutes.
  6. Drizzle with the Garlic Cilantro Balsamic and serve.
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