Posted on

Pineapple Apricot Chicken Skewers

Pineapple Apricot Chicken Skewers
Serves 4
Write a review
Print
Ingredients
  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
Instructions
  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!
Olivia Olive Oil http://oliviaevoo.com/
Posted on

Pineapple Glazed Salmon w/Persian Lime EVOO

Pineapple Glazed Salmon w/Persian Lime EVOO
Serves 2
Write a review
Print
Ingredients
  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
Instructions
  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
Olivia Olive Oil http://oliviaevoo.com/
Posted on

Marinated Lamb Chops With Aged Pomegranate Balsamic Glaze

Marinated Lamb Chops With Aged Pomegranate Balsamic Glaze
Write a review
Print
Ingredients
  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
Marinade
  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.
Olivia Olive Oil http://oliviaevoo.com/
Posted on

Baked Ham with Pineapple Balsamic Glaze

Baked Ham with Pineapple Balsamic Glaze
Write a review
Print
Ingredients
  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
Instructions
  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.
Olivia Olive Oil http://oliviaevoo.com/
Posted on

Caprese Chicken Lasagna

Caprese Chicken Lasagna
Serves 6
Write a review
Print
Prep Time
25 min
Total Time
50 min
Prep Time
25 min
Total Time
50 min
Ingredients
  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
Instructions
  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.
Olivia Olive Oil http://oliviaevoo.com/
Posted on

Italian Spice Grilled Cheese

Italian Spice Grilled Cheese
Write a review
Print
Ingredients
  1. 1 Loaf sliced Italian bread
  2. 4 cheese blend of Parmesan, Asiago, Provolone and Romano
  3. Olivia's Italian Spice Olive Oil
Instructions
  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.
Olivia Olive Oil http://oliviaevoo.com/
Posted on

Lemon Herb Duck Breasts

Lemon Herb Duck Breasts
Serves 4
Write a review
Print
Ingredients
  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
Instructions
  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.
Olivia Olive Oil http://oliviaevoo.com/
Posted on

Garlic Cilantro Guacamole Burrito

Garlic Cilantro Guacamole Burrito
Serves 2
Write a review
Print
Ingredients
  1. 2 ten-inch tortillas
  2. 3 avocados
  3. 1/2 cup cooked black beans
  4. 20 grape tomatoes, halved (about 1 cup)
  5. 5 garlic cloves, sliced
  6. 1 tablespoon Olivia's Garlic Cilantro Balsamic Vinegar
  7. 1 tablespoon Olivia's Persian Lime Olive Oil
  8. 3/4 teaspoon salt
  9. 1/2 teaspoon pepper
Instructions
  1. Add grape tomatoes, sliced garlic, Garlic Cilantro Balsamic Vinegar, and Persian Lime Olive Oil to a 20 ounce baking dish.
  2. Stir so that they are well-mixed. Cover with a lid or foil and bake at 375 F until the tomatoes have collapsed, 20 to 30 minutes.
  3. Remove from the oven and set aside while it cools.
  4. Add avocados to a mixing bowl and coarsely mash them so that they have a chunky texture.
  5. Add black beans, salt, and pepper to the same bowl, mixing everything together.
  6. Lastly, add the roasted tomatoes and sliced garlic (without the remaining balsamic and olive oil liquid) to the same bowl and stir until everything is well mixed.
  7. Prepare two square pieces of foil, about 1 foot on each side.
  8. Place one tortilla on each. Distribute the guacamole mixture evenly between the two tortillas. Wrap into burritos. Then wrap the foil around each burrito to secure it.
Olivia Olive Oil http://oliviaevoo.com/
Posted on

Orange Chicken with Raspberry Balsamic Vinegar Glaze

Orange Chicken with Raspberry Balsamic Vinegar Glaze
Write a review
Print
Ingredients
  1. 4 boneless skinless chicken breast
  2. Olivia's Blood Orange Olive Oil
  3. butter
  4. 2-3 med onions, sliced length wise
  5. 1/2 tsp fresh thyme
  6. mushrooms (an added option)
  7. 1/3 cup Olivia's Raspberry Balsamic Vinegar
Instructions
  1. Season breasts with a mixture of 1/4 tsp thyme, salt and pepper.
  2. Heat skillet over med heat.
  3. Add 1Tbsp of olive oil and 1Tbsp butter; saute onions until soft or caramelized (sauté mushrooms as desired). You may need to turn the heat down so the onions do not brown too quickly.
  4. Add Raspberry Balsamic and 1/4 tsp of thyme, salt and pepper.
  5. Raise heat and reduce until slighty thickened.
  6. Saute Chicken breasts in equal amounts of 1 Tbsp Blood Orange Olive Oil and 2 Tbsp butter until brown about 4 to 5 minutes per side.
  7. Divide onions on plates, slice breasts and fan over onions.
  8. Sprinkle a little parsley over the chicken if you like.
Olivia Olive Oil http://oliviaevoo.com/
Posted on

Blood Orange Spaghetti

Blood Orange Spaghetti
Write a review
Print
Ingredients
  1. 1/2 pound Spaghetti
  2. 1 medium sweet onion, diced
  3. broccoli florets (optional)
  4. 1/2 cup Olivia Blood Orange Olive Oil
  5. 1 tablespoon Oregano
  6. feta or goat cheese for garnish
  7. salt and freshly ground black pepper
Instructions
  1. Bring a large pasta pot of water to a boil over high heat and add 2 tablespoons of salt.
  2. Add the pasta and stir well.
  3. Cook the pasta al dente, about 8-10 minutes. Reserve 1 cup of the pasta water to moisten the pasta at the end, if necessary.
  4. Heat the Blood Orange Olive Oil in a 10-inch saute pan over medium heat.
  5. Add the onions and cook until translucent, taking care not to let them brown,
  6. Remove pan from heat and add the oregano.
  7. Drain the pasta and add to the saute pan.
  8. Toss, season with salt and pepper, and top it off with goat or feta cheese. If the pasta seems too dry, add some of the reserved pasta water. You can also saute some broccoli florets with the onion and toss with pasta. Drizzle extra Blood Orange evoo on top if desired.
Notes
  1. If the pasta seems too dry, add some of the reserved pasta water. You can also saute some broccoli florets with the onion and toss with pasta. Drizzle extra Blood Orange Olive Oil on top if desired.
Olivia Olive Oil http://oliviaevoo.com/