Tag: Lemon White Balsamic

Posted on by

Lemon Balsamic Sparkling Shrub

Lemon Balsamic Sparkling Shrub
Write a review
Save Recipe
Print
Ingredients
  1. 2 cups Olivia's Lemon White Balsamic
  2. 1 cup fresh blueberries crushed
  3. 2” sprig fresh thyme (optional)
  4. 8 cups chilled sparkling water​
Instructions
  1. In a one liter mason jar or container add the fresh botanical ingredients.
  2. Pour the balsamic over the fruit and allow to "infuse" for at least one hour or up to four hours under refrigeration. The longer it sits, the more pronounced the flavor of the fruit infusion.
  3. Strain and keep refrigerated and tightly covered for up to one month.
  4. To serve, add 1-2 tablespoons of infused drinking vinegar (shrub) depending on your preference for sweetness to 8 oz. of chilled sparkling water.
  5. Serve over ice if desired.
Notes
  1. Makes between 16-32 servings depending on amount added to water or cocktails.
  2. Enjoy!!
Olivia Olive Oil https://oliviaevoo.com/
Posted on by

Grilled Peaches Drizzled with Peach White Balsamic

Grilled Peaches Drizzled with Peach White Balsamic
Serves 4
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
18 min
Total Time
38 min
Prep Time
20 min
Cook Time
18 min
Total Time
38 min
Ingredients
  1. 3/4 cup Olivia's Peach White Balsamic
  2. 2 teaspoons freshly ground black peppercorns
  3. 2 large fresh peaches with peel, halved and pitted
  4. 2 1/2 ounces blue cheese, crumbled
Instructions
  1. Preheat grill for medium-high heat.
  2. Lightly oil the grill grate.
  3. Place peaches on the prepared grill, cut side down.
  4. Cook for about 5 minutes, or until the flesh is caramelized.
  5. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2 to 3 minutes.
  6. Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze.
  7. Sprinkle with crumbled blue cheese.
Adapted from Karen at Yummly.com
Adapted from Karen at Yummly.com
Olivia Olive Oil https://oliviaevoo.com/
Posted on by

Rosemary and Lemon Balsamic Grilled Chicken Thighs

Rosemary and Lemon Balsamic Grilled Chicken Thighs
Yields 4
Write a review
Save Recipe
Print
Ingredients
  1. 3/4 Olivia's Lemon White Balsamic
  2. 1/2 cup Olivia's Rosemary Extra Virgin Olive Oil
  3. 3 tablespoons thinly sliced garlic
  4. 2 tablespoons lemon zest
  5. 1 tablespoon crushed red pepper flakes
  6. 8 chicken thighs
  7. Salt and freshly ground black pepper
Instructions
  1. In a medium bowl combine the Lemon White Balsamic, Rosemary Olive Oil, garlic, lemon zest and red pepper flakes.
  2. Whisk to combine and pour into a 1-gallon resealable food storage plastic bag.
  3. Put the chicken thighs in the bag and seal it.
  4. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.
  5. Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth.
  6. Remove the chicken from the marinade and pat dry.
  7. Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down. Cook the chicken about 8 to 10 minutes, turn and continue to cook an additional 8 to 10 minutes, or until the chicken is cooked through.
  8. Remove from the heat and serve while hot.
Olivia Olive Oil https://oliviaevoo.com/
Posted on by

Lemon & Blackberry Balsamic Muffins

Lemon & Blackberry Balsamic Muffins
Write a review
Save Recipe
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 cup Buttermilk
  10. 1 cup Blackberries (Fresh Or Frozen)
  11. 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 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 https://oliviaevoo.com/