Posted on

Butter Olive Oil Herb Roasted Potatoes

Butter Olive Oil Herb Roasted Potatoes
Serves 2
Write a review
Print
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 1 1/2 pounds baby (small) or fingerling potatoes
  2. 1/4 cup Olivia's Butter Olive Oil
  3. 2 heads garlic, top trimmed
  4. 1/2 tablespoon chopped parsley leaves
  5. 1/2 lemon, cut into wedges
  6. 5-6 sprigs thymes
  7. Scant 1/4 teaspoon salt
  8. 1/2 teaspoon cracked black pepper
Instructions
  1. Preheat oven to 350F.
  2. Cut slits on the potatoes, do not cut through.
  3. Place the potatoes in a roasting pan and brush with the Butter Olive Oil.
  4. Add the garlic, parsley, lemon and thyme in the pan, in between the potatoes.
  5. Sprinkle with salt and black pepper.
Olivia Olive Oil http://oliviaevoo.com/
Posted on

Persian Lime Cucumber and Herb Salad

Persian Lime Cucumber and Herb Salad
Write a review
Print
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 cucumber, spiralized or julienned
  2. 1 large tomato, diced
  3. ½ onion, diced
  4. ¼ cup red cabbage, sliced finely
  5. 2 tablespoons mint, diced finely
  6. 2 tablespoons parsley, diced finely
  7. 2 tablespoons Olivia's Persian Lime Olive Oil
  8. salt/pepper to taste
Instructions
  1. In a medium bowl add cucumber, tomato, onion, red cabbage mint and parsely.
  2. Mix to combine.
  3. Add Persian Lime Olive Oil, salt and pepper.
  4. Mix to combine.
Olivia Olive Oil http://oliviaevoo.com/
Posted on

Harvest Salad with Pomegranate Balsamic and Lemon Olive Oil

Harvest Salad with Pomegranate Balsamic and Lemon Olive Oil
Serves 2
Write a review
Print
Ingredients
  1. Enough Lettuce (mixed greens, butter – your choice) for two salads
  2. 1 ripe pear (Bosc, Bartlett, etc. – your choice)
  3. 2 Tbls. dried cranberries
  4. 2 Tbls. walnuts
  5. 2 Tbls. Olivia's Aged Pomegranate Balsamic Vinegar
  6. 2 Tbls. Olivia's Lemon Olive Oil
  7. 2 slices of Gorgonzola Cheese in broken into small chunks
Instructions
  1. Divide lettuce into two salad bowls
  2. Quarter and core the pear into thin slices and place 1/2 of pear on lettuce in each bowl
  3. Sprinkle each w/ walnuts and cranberries
  4. Drizzle with Aged Pomegranate Balsamic Vinegar and Lemon Olive Oil
  5. Sprinkle Gorgonzola cheese on top
Notes
  1. Olivia's Persian Lime Olive Oil is excellent for this recipe as well.
Olivia Olive Oil http://oliviaevoo.com/
Posted on

Lemon Roasted Asparagus

Lemon Roasted Asparagus
Write a review
Print
Ingredients
  1. 1 1/2 pounds medium asparagus, peeled
  2. 3 tablespoons Olivia's Lemon Olive Oil
  3. Salt and freshly ground pepper
  4. 1 teaspoon finely grated lemon zest
Instructions
  1. Preheat the oven to 450.
  2. In a baking dish, drizzle the asparagus with half of the lemon olive oil and season with salt and pepper.
  3. Roast for about 15 minutes, or until tender when pierced with a knife.
  4. Drizzle the asparagus with the remaining lemon olive oil and the lemon zest.
  5. Serve hot
Olivia Olive Oil http://oliviaevoo.com/
Posted on

Balsamic Roasted Brussels with Cranberries and Parmesan

Balsamic Roasted Brussels with Cranberries and Parmesan
Write a review
Print
Ingredients
  1. Brussel Sprouts
  2. Olivia Olive Oil (suggested: Tuscan or Italian Spice)
  3. Small crumbled pieces of bacon
  4. Salt and Pepper
  5. Olivia's Balsamic Vinegar (suggested: Aged Traditional or Aged Garlic Cilantro)
  6. Dried cranberries
  7. Parmesan cheese
Instructions
  1. Cut stems off Brussel sprouts and slice in half.
  2. Drizzle in Olivia Olive Oil (suggested: Tuscan or Italian Spice),
  3. Salt and pepper.
  4. Add small crumbled pieces of bacon and roast on 450 until browning occurs (about 20 min). Remove and drizzle with Olivia's Balsamic Vinegar (suggested: Aged Traditional or Aged Garlic Cilantro).
  5. Sprinkle with dried cranberries and Parmesan cheese to taste.
  6. Return to oven for 5-10 minutes.
Olivia Olive Oil http://oliviaevoo.com/
Posted on

Wintry Tossed Salad with Aged Apple Balsamic

Wintry Tossed Salad with Aged Apple Balsamic
Write a review
Print
Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Aged Apple Balsamic Vinaigrette
  1. 1 clove garlic, finely minced
  2. 1/2 teaspoon dijon mustard
  3. 1 teaspoon honey
  4. 1/4 cup Olivia's Aged Apple Balsamic
  5. 1/2 cup Olivia's Novello Olive Oil
  6. salt and pepper to taste
Salad
  1. 5 ounces Spring Mix (or your favorite greens)
  2. 1 fuji apple, cored and diced
  3. 1/4 cup dried cranberries
  4. 1/3 cup blue cheese crumbles
  5. 1/2 cup candied pecans
Vinaigrette
  1. Add garlic, Aged Apple Balsamic, dijon mustard, honey, and a pinch of salt and pepper to a bowl. Whisk to combine.
  2. Slowly drizzle in the Novello Olive Oil while whisking.
  3. Store in a mason jar and refrigerate until ready to use.
  4. Give the jar a vigorous shake before drizzling over your salad.
Salad
  1. Add the salad ingredients to a large bowl and toss to combine.
  2. Drizzle with vinaigrette right before serving.
Notes
  1. Refrigerate the vinaigrette up to 7 days.
Olivia Olive Oil http://oliviaevoo.com/
Posted on

Honey Ginger Roasted Squash

Honey Ginger Roasted Squash
Write a review
Print
Ingredients
  1. 1 carnival squash (about 2 pounds), halved, seeded and cut into 1-inch thick wedges
  2. 1/4 cup Olivia's Tuscan Olive Oil
  3. 2 tablespoons Olivia's Honey Ginger White Balsamic
  4. 1 tablespoon pure maple syrup
  5. 1 tablespoon Dijon
  6. 1 teaspoon fresh thyme leaves
  7. 1/2 teaspoon kosher salt
  8. 1/4 teaspoon freshly cracked black pepper
Instructions
  1. Preheat oven to 380°F.
  2. Place squash in a large bowl.
  3. In a small bowl, whisk together remaining ingredients.
  4. Pour over squash and toss well to coat.
  5. Pour out onto a rimmed baking sheet and arrange squash in a single layer.
  6. Bake for 30 minutes, or until the squash is tender when pierced with a knife.
Olivia Olive Oil http://oliviaevoo.com/
Posted on

Basil Roasted Green Beans

Basil Roasted Green Beans
Yields 4
Write a review
Print
Ingredients
  1. 1 tablespoon lemon juice
  2. 2 teaspoons Olivia's Basil Olive Oil
  3. 1/2 teaspoon salt
  4. 1/4 teaspoon garlic powder
  5. 1/4 teaspoon freshly ground black pepper
  6. 1 pound green beans, trimmed
  7. 2 tablespoons slivered almonds
Instructions
  1. Preheat oven to 450°.
  2. Combine lemon juice, Basil Olive Oil, salt, garlic powder, and pepper in a Ziploc bag.
  3. Add green beans, close the bag and toss to combine.
  4. Spread green beans in a single layer on a jelly-roll pan lined with parchment paper.
  5. Add nuts to the Ziploc bag and shake bag.
  6. Bake for 5 minutes. Add almonds to the pan and bake 5 minutes more, or until beans are tender and browned, stirring occasionally.
Olivia Olive Oil http://oliviaevoo.com/
Posted on

Strawberry Salad With Chocolate Balsamic-Cardamom Dressing

Strawberry Salad With Chocolate Balsamic-Cardamom Dressing
Write a review
Print
Total Time
10 min
Total Time
10 min
Ingredients
  1. 3 tablespoons Olivia's Chocolate Balsamic
  2. 2 tablespoons agave nectar or honey
  3. Miniscule pinch of ground cardamom (It's strong stuff!)
  4. Kosher salt and freshly ground pepper
  5. 1 pound strawberries, hulled and quartered
  6. 1 pint blackberries
  7. 1 large sprig mint, leaves roughly torn
Instructions
  1. Whisk the Chocolate Balsamic, agave nectar, cardamom, a pinch of salt and a few generous grinds of pepper in a medium bowl.
  2. Tumble in the strawberries and blackberries, sprinkle the mint over them and gently toss, being careful not to bruise the berries.
  3. Taste and adjust the seasonings to your palate.
Olivia Olive Oil http://oliviaevoo.com/
Posted on

Lemon & Blackberry Balsamic Muffins

Lemon & Blackberry Balsamic Muffins
Write a review
Print
Ingredients
  1. 1 cup Olivia's Lemon Extra Virgin Olive Oil
  2. 1 1/2 cup Sugar
  3. 4 Large Eggs
  4. 1 1/2 teaspoon Olivia's Blackberry Balsamic Vinegar
  5. 3 cups All-Purpose Flour
  6. 1 teaspoon Baking Powder
  7. 1/2 teaspoon Baking Soda
  8. 1/2 teaspoon Salt
  9. 1/2 teaspoon Lemon Peel (Finely Grated)
  10. 1 cup Buttermilk
  11. 1 cup Blackberries (Fresh Or Frozen)
  12. 1 tablespoon Sugar (For sprinkling)
Instructions
  1. Oil 12 muffin cups or line with paper muffin liners.
  2. In a large mixing bowl with an electric hand-held mixer on medium setting, blend Olivia's Lemon EVOO and sugar; add in eggs (one at a time) beating after each addition. Blend in Olivia's Blackberry balsamic.
  3. In a separate bowl, stir together the flour, baking powder, baking soda, and salt.
  4. With a wooden spoon, stir flour mixture into EVOO/sugar mixture. Gradually stir in lemon peel and buttermilk until dry ingredients are just moistened; do not over-mix.
  5. Spoon batter into prepared muffin pan, filling each muffin cup about 2/3 full. Evenly spoon sliced blackberries onto the center of each muffin and sprinkle each with a little granulated sugar.
  6. Bake blackberry muffins at 350°F for 18 to 20 minutes. Cool in pan on rack for 5 minutes. Gently turn blackberry muffins onto the rack. Serve muffins warm.
Olivia Olive Oil http://oliviaevoo.com/