Posted on

Sweet Potato Rounds with Goat Cheese

Sweet Potato Rounds with Goat Cheese
Write a review
Print
Ingredients
  1. 2 sweet potatoes large
  2. 5 oz goat cheese
  3. 1/3 c candied walnuts or pecans
  4. 1/3 c cranberries dried
  5. 2 tbsp Olivia's Cinnamon Pear Balsamic (reduce if a thicker consistency is preferred)
  6. 1 tsp sea salt + more to taste
  7. 1/2 tsp paprika sweet
  8. 3 tbsp Olivia's Blood Orange Olive Oil
  9. 3 tbsp wild honey
  10. Zest from 1 lemon
  11. 15 leaves basil small, for garnish
Instructions
  1. Preheat your oven to 500”F
  2. In a small bowl combine the Blood Orange Olive Oil, sea salt and paprika.
  3. Peel and cut the sweet potatoes into 1 inch thick rounds.
  4. Take each sweet potato round and coat it in the olive oil mixture all over.
  5. Place them on a large baking tray without touching each other.
  6. Bake the sweet potato rounds for 8 to 10 minutes on each side until golden.
  7. Transfer to a serving tray and top with the goat cheese, candied walnuts, and cranberries.
  8. Spoon a little bit of wild honey on top of each potato round and sprinkle with the lemon zest.
  9. Just before serving finish with a light drizzle of Blood Orange Olive Oil, the Cinnamon Pear Balsamic and garnish with the fresh basil leaves.
Olivia Olive Oil http://oliviaevoo.com/
Posted on

Espresso Balsamic Roasted Pears

Espresso Balsamic Roasted Pears
Serves 2
Write a review
Print
Ingredients
  1. 1 teaspoon Olivia's Arbequina Olive Oil
  2. 1 teaspoon lemon juice
  3. 2 Anjou pears
  4. 1 teaspoon reduced Olivia's Espresso Balsamic Vinegar
  5. 1 teaspoon dark brown sugar
  6. 1/2 teaspoon cinnamon
  7. Salad Greens of Your Choosing
  8. Walnuts
Instructions
  1. Preheat the oven to 375°F.
  2. Brush a baking dish with the Arbequina Olive Oil and set aside.
  3. Add the lemon juice to a mixing bowl of water.
  4. Peel and halve the pears, scoop out the core, and dip in the lemon juice water to keep them from browning.
  5. Place the pears in the baking dish, cut side up.
  6. Drizzle the pears with the Espresso Balsamic, and sprinkle with the brown sugar and cinnamon.
  7. Bake for 30 minutes, and then serve immediately over a bed of greens sprinkled with walnuts.
Notes
  1. Serve as a dessert or on a bed of greens with walnuts!
Olivia Olive Oil http://oliviaevoo.com/
Posted on

Sweet Potato Casserole with Maple-Glazed Pecans

Sweet Potato Casserole with Maple-Glazed Pecans
Write a review
Print
Ingredients
  1. 3¼ pounds sweet potatoes, scrubbed well and cut into 1-inch chunks
  2. 2 tablespoons Olivia's Blood Orange Olive Oil
  3. 1/2 teaspoon salt
  4. 1/4 teaspoon freshly ground black pepper
  5. Zest and juice of 1 large orange
  6. 3 tablespoons pure maple syrup
Pecans
  1. 2 cups pecans
  2. 2 tablespoons pure maple syrup
  3. 1 tablespoon Olivia's Maple Balsamic
  4. 1 teaspoon finely minced rosemary leaves
  5. 1/4 teaspoon each salt and freshly ground black pepper
Prepare the sweet potatoes
  1. Preheat oven to 375°F. In a 3-quart shallow casserole dish, toss the sweet potatoes with Blood Orange Olive Oil, salt, and pepper.
  2. Spread evenly and roast until almost tender, about 30 minutes.
  3. In a small bowl, stir together the orange zest and juice and maple syrup.
  4. Stir into the sweet potatoes.
  5. Return to the oven and roast until the sweet potatoes are tender and the liquid thickened, about 25 minutes.
Meanwhile, prepare the pecans
  1. On a parchment paper-lined rimmed baking sheet, toss the pecans, syrup, Maple Balsamic, rosemary, salt and pepper until evenly coated.
  2. Spread in a single layer on the prepared pan.
  3. Bake, stirring once, until toasted and glazed, 15 to 18 minutes. Let cool on the pan on a wire rack, stirring occasionally, until completely cool and crisp.
  4. Mash the hot sweet potatoes with the pan juices to your desired consistency. Spread evenly in the pan.
  5. Coarsely chop the pecans and sprinkle on top just before serving the dish hot or warm.
Olivia Olive Oil http://oliviaevoo.com/
Posted on

Fruity Pecan Salad With Blood Orange Vinaigrette

Fruity Pecan Salad With Blood Orange Vinaigrette
Serves 8
Write a review
Print
For the Salad
  1. 2 medium pears or apples, sliced
  2. 2 pkg (total 10 oz) mixed greens
  3. 1 small red onion, diced
  4. 6 slices bacon, crumbled
  5. 1/2 C feta cheese, crumbled
  6. 1/2 C pecans, toasted
For the Vinaigrette
  1. 1/2 C of one of Olivia's Blood Orange Olive Oil
  2. 1/4 C of Olivia's Maple Balsamic
  3. 2 tsp dijon mustard
  4. 1/4 tsp salt
  5. 1/4 tsp freshly ground black pepper
Instructions
  1. In large bowl, lightly toss all salad ingredients to combine.
  2. In small bowl, whisk Blood Orange Olive Oil, Maple Balsamic, dijon mustard, salt, and pepper until well-blended. Serve on side of salad or pour over salad (amount to taste) and toss to lightly coat.
Notes
  1. Any remaining vinaigrette can be stored in air-tight container in refrigerator up to one week.
Olivia Olive Oil http://oliviaevoo.com/
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/