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Habanero Hot Sauce

Habanero Hot Sauce
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Ingredients
  1. 1 tbsp Olivia's Habanero Olive Oil
  2. 1 cup chopped carrots
  3. 1/2 cup chopped onions
  4. 5 cloves garlic, minced
  5. 1/4 cup water
  6. 1/4 cup lime juice
  7. 1 tbsp lime zest
  8. 1/4 cup white vinegar
  9. 1 tomato
  10. sea salt and pepper to taste
Instructions
  1. Heat the Habanero Olive Oil in a sauce pan over medium heat.
  2. Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 10 minutes.
  3. Transfer the mixture to a blender or food processor.
  4. Add water, lime juice, vinegar, tomato and lime zest to the blender/processor and blend until smooth.
  5. Season with salt and pepper to taste, transfer the mixture to a saucepan and simmer for 3-5 minutes.
  6. Simmering at the end gives the sauce a more liquid consistency.
Notes
  1. Not hot enough?? Throw in a couple of habanero peppers! (stems removed)
Olivia Olive Oil http://oliviaevoo.com/
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Black Cherry Balsamic BBQ Sauce

Black Cherry Balsamic BBQ Sauce
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Ingredients
  1. 2 tablespoons Olivia's Bacon Olive Oil
  2. 1 sweet onion, diced
  3. 2 garlic cloves, minced
  4. 2 cups dark sweet cherries, pitted and stems removed
  5. 1 cup ketchup
  6. 2/3 cup brown sugar
  7. 1/3 cup Olivia's Black Cherry Balsamic Vinegar
  8. 1 tablespoons Worcestershire sauce
  9. 2 tsp ground mustard
  10. 1/2 tsp black pepper
Instructions
  1. Heat the Bacon Olive Oil in a large saucepan over medium-high heat.
  2. Add in the onion and saute for about 5 minutes.
  3. Add in the garlic and saute for another minute or two.
  4. Stir in the cherries, ketchup, brown sugar, Black Cherry Balsamic, worcestershire sauce, ground mustard, and black pepper.
  5. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.
  6. Transfer to a blender or food processor (or keep it in the pan and use an immersion blender). Blend until smooth.
  7. Return to pan. Bring it back to a simmer and continue simmering for another 10 minutes.
Notes
  1. Using fresh cherries and wonder how you should pit them? Slice off the stem and then just use your fingers to pinch the pit out. It’s actually super easy and makes it go a lot faster than trying to slice off all the flesh of the cherry around the pit.
  2. You can also use frozen cherries as well.
Olivia Olive Oil http://oliviaevoo.com/
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Red Apple Chutney

Red Apple Chutney
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Ingredients
  1. 2 tart apples (2 cups chopped)
  2. 1 Tbs. orange zest
  3. 1 cup fresh or frozen cranberries
  4. 1 Tbs. freshly grated ginger
  5. 1/2 cup chopped onion
  6. 1 1/2 tsp. cinnamon
  7. 1/4 cup Olivia's Aged Apple Balsamic
  8. 1/3 to 1/2 cup of brown sugar
Instructions
  1. Put all ingredients into a medium saucepan.
  2. Bring to a boil, reduce to a low simmer.
  3. Cover and cook for 20 minutes.
  4. Uncover and cook for a few minutes more, to reduce any remaining liquid.
Notes
  1. Refrigerate up to 2 weeks.
Olivia Olive Oil http://oliviaevoo.com/
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Smoked Blender Hollandaise

Smoked Blender Hollandaise
Yields 1
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Ingredients
  1. 8 egg yolks
  2. 1 tablespoon heavy whipping cream
  3. 1 tablespoon fresh lemon juice
  4. 1/2 teaspoon Dijon mustard
  5. Salt & freshly ground white pepper
  6. 12 ounces (3 sticks) unsalted butter, clarified and hot
  7. 1/4 cup Olivia's Smoked Olive Oil
Instructions
  1. Place the egg yolks, cream, lemon juice, Dijon and seasonings in a blender and blend until the mixture is frothy, about 1 minute.
  2. With the blender running, slowly pour the hot melted butter into the egg mixture. The sauce will thicken as the butter blends with the egg yolks.
  3. Slowly drizzle in the Smoked Olive Oil and turn off the blender as soon as it is incorporated.
  4. Pour the sauce into a serving vessel and adjust the seasoning.
  5. Serve immediately or hold the sauce in a warm place until ready to serve.
Notes
  1. For Spicy Hollandaise use Olivia's Chili Smoked Olive Oil!
Olivia Olive Oil http://oliviaevoo.com/
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Balsamic Reduction

Balsamic Reduction
Serves 4
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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 Cup Olivia's Balsamic Vinegar
  2. (Olivia's Aged Balsamics are naturally reduced through the aging process so already have this glazed consistency)
Instructions
  1. Add 1 cup balsamic vinegar into a medium-sized non-stick pot/sauce pan. Or use whatever amount you desire, keeping in mind you will reduce the volume by 2/3-3/4.
  2. Bring the vinegar to a simmer/low boil over medium-high heat. Reduce heat to low-medium. I left it on heat setting 3 for most of the time to be careful. Stir. Some people also add a tiny bit of sugar at this stage, but I didn't bother and was still very pleased with the final taste.
  3. Here's the tricky part. You have to keep an eye on it for the entire time, stirring every few minutes or so. Using 1 cup vinegar and cooking it on low, it took me almost 40 minutes to reduce. When it's as thick as you want it, feel free to stop.
  4. Every few minutes, give the mixture a gentle stir. After about 20-25 minutes, I was convinced this vinegar was not going to thicken, but it did, ever so gradually.
  5. After the better part of 40 minutes, my vinegar reduced about 2/3-3/4 in volume! I started with 1 cup and I was left with about 5-6 tablespoons of sweet, thick balsamic reduction goodness. Make sure to keep a very watchful eye on it during the last 10 minutes.
Notes
  1. Once you've made it you can drizzle it on just about anything. Salads, grilled veggies, and seasonal fruit are especially fun this time of year. Or try dipping a fresh baguette into oil and vinegar. Store it in the fridge, keeping in mind that it will harden slightly when chilled. Allow it to come to room temperature before using.
Adapted from Sassy in da South
Adapted from Sassy in da South
Olivia Olive Oil http://oliviaevoo.com/
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Smoked Hummus

Smoked Hummus
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Ingredients
  1. 2 cups canned cannellini beans, liquid reserved, or 2 cups soaked almonds
  2. 1/2 cup tahini
  3. 1/4 cup Olivia's Smoked Olive Oil, plus oil for drizzling
  4. 2 tsp chopped garlic or more/less to taste
  5. 1/2 tsp sea salt and 1/4 tsp ground black pepper
  6. 1 tablespoon ground cumin
  7. Juice and zest 1 lemon
  8. Chopped fresh parsley leaves for garnish
Instructions
  1. Put everything except the parsley in a food processor and begin to process; add the bean liquid or water as needed to allow the machine to produce a smooth puree.
  2. Taste and adjust the seasoning.
  3. Serve, drizzled with the Olivia's Smoked Extra Virgin Olive Oil and sprinkled with a bit more cumin or paprika and some parsley.
Olivia Olive Oil http://oliviaevoo.com/
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Smokin’ Pesto

Smokin' Pesto
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Ingredients
  1. 1 cups packed fresh basil leaves
  2. 1 clove garlic
  3. 1/8 cup pecans
  4. 1/4 cup Olivia's Smoked Olive Oil
  5. Kosher salt and freshly ground black pepper, to taste
  6. 1/4 cup freshly grated Parmigiano Reggiano
Instructions
  1. Combine the basil, garlic, cheese, and pecans in a food processor and pulse until coarsely chopped.
  2. Add 1/4 cup of Olivia's Smoked Olive Oil and process until fully incorporated and smooth.
  3. Season with salt and pepper.
Notes
  1. Try in pasta, on pizza, or any other savory delight. Enjoy!
Olivia Olive Oil http://oliviaevoo.com/
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Smoked Chili Peach Salsa

Smoked Chili Peach Salsa
Yields 2
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Ingredients
  1. 1 c. diced peaches (about 2 peaches)
  2. 1 c. diced tomato
  3. ½ c. diced red onion
  4. ¼ c. chopped cilantro
  5. 1 jalapeno, minced
  6. 1 Tbsp. lemon juice
  7. 2 tsp.Olivia's Peach Balsamic Vinegar
  8. 1.5 tsp Olivia's Chili Smoked Olive Oil
Instructions
  1. Combine all ingredients in small bowl and mix to incorporate.
  2. Refrigerate 2 hours in airtight container.
Notes
  1. Serve with Tortilla or pita chips or try it as a topping for grilled fish or chicken!
Olivia Olive Oil http://oliviaevoo.com/