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Persian Lime Grilled Corn Salad

Persian Lime Grilled Corn Salad
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Ingredients
  1. 6 ears fresh sweet corn, with husks on
  2. 1 cup fresh blueberries
  3. 1 cucumber, sliced
  4. 1/4 cup finely chopped red onion
  5. 1/4 cup chopped fresh cilantro
  6. 1 jalapeno pepper, seeded and finely chopped
  7. 4 Tbsp. Olivia's Pineapple White Balsamic Vinegar
  8. 4 Tbsp. Olivia's Persian Lime Olive Oil
  9. 1 Tbsp. honey
  10. 1/2 tsp. ground cumin
  11. 1/2 tsp. salt
  12. 1/4 tsp. black pepper
Instructions
  1. Place corn on the grill on medium heat for 15-20 minutes rotating occasionally. When cool enough to handle, remove husks, cut corn from cobs. Discard cobs.
  2. In a large serving bowl, combine corn, blueberries, cucumber, red onion, cilantro and jalapeno.
  3. To make the dressing, whisk together the Pineapple White Balsamic, Persian Lime Olive Oil, honey, cumin, salt and pepper. Pour dressing over salad and stir until combined. Cover and refrigerate until ready to serve.
Notes
  1. You can make this salad a day in advance - it keeps well!
Olivia Olive Oil https://oliviaevoo.com/
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Rosemary Ham w/ Garlic and Lemon

Rosemary Ham w/ Garlic and Lemon
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Ham
  1. One 8½-pound bone-in fresh ham, preferably shank end
  2. 1 medium lemon, finely zested
  3. 1/4 cup Olivia's Rosemary Olive Oil
  4. 6 medium cloves garlic, cut in half
  5. Kosher salt and freshly ground black pepper
  6. 1/2 cup
  7. 1/4 cup water
  8. 1/4 cup white wine vinegar
Pan Sauce
  1. 1/4 cup white wine
  2. 1/2 cup chicken broth
  3. 2 teaspoons unsalted butter, softened
  4. 2 teaspoons all-purpose flour
  5. 2 tablespoons Amarena cherries
For the ham
  1. Set the ham in a large heavy-duty roasting pan, with the bone standing straight up. Use a sharp knife to score the fat in a 1-inch diamond pattern, cutting only about 3/4 of the way through the fat.
  2. Peel the zest from the lemon with a vegetable peeler, avoiding the white pith. In a largebowl, combine the zest, Rosemary Olive Oil, garlic, 1 tablespoon salt, 1 teaspoonpepper and honey. Rub this mixture all over the ham. Cover the pan tightly with foil and refrigerate 12 to 24 hours.
  3. Position a rack in the oven so that the ham will sit as high as possible but still have at least 2 inches space above for air circulation. Preheat the oven to 350°F.
  4. Take ham out of the refrigerator and let come to room temperature, at least 45 minutes. Pour the water and vinegar in the bottom of the roasting pan. Keep the ham covered with the foil and roast for 3 hours. Remove foil and add the honey to the bottom of the pan. Continue roasting, basting every 15 minutes or so, until the ham is well browned and an instant-read thermometer inserted in the center of the meat (without touching bone) registers 170°F (check in several places), 1 to 1½ hours more. If the ham or drippings begin to brown too much, cover loosely with foil to prevent burning.
  5. Transfer the ham to a carving board to rest while you make the sauce.
For the sauce
  1. Pour the pan drippings into a bowl, let sit until the fat rises to the top, and then skim off the fat.
  2. Return the skimmed drippings to the roasting pan and set the pan over medium heat. Whisk in the wine, scraping up any particles stuck to the pan's bottom. Whisk in the broth and 1/2 cup water and continue to boil until the liquid is reduced by one-third, about 2 minutes.
  3. Meanwhile, use a fork to mash the butter with the flour in a small bowl or ramekin to create a thick paste. Whisk the cherries into the sauce, then add the butter paste in parts, whisking until the paste is fully dissolved and the sauce is simmering and thickened.
To serve
  1. Carve the ham and serve with the sauce on the side.
Adapted from The Today Show
Adapted from The Today Show
Olivia Olive Oil https://oliviaevoo.com/
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Green Salad w/ Dried Cranberries and Fig Balsamic Dressing

Green Salad w/ Dried Cranberries and Fig Balsamic Dressing
Serves 4
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 3 tablespoons Olivia's Fig Balsamic
  2. 1/4 teaspoon ground black pepper
  3. 1/2 teaspoon Dijon mustard
  4. Dash salt (or to taste)
  5. 1/4 cup Olivia's Ascolano Olive Oil
  6. 1 10-ounce package of mixed salad greens
  7. 2 cups dried sweetened cranberries
  8. 4 ounces feta cheese (crumbled)
  9. 1/2 cup walnuts (toasted and coarsely chopped​)
Instructions
  1. Mix the vinegar, pepper, mustard, salt and olive oil in a small bowl with a whisk.
  2. In a large salad bowl, toss the greens, cranberries, feta cheese and walnuts together.
  3. Drizzle the dressing over the salad and serve.
Olivia Olive Oil https://oliviaevoo.com/
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Rosemary Pork Tenderloin w/ Fig Balsamic Sauce

Rosemary Pork Tenderloin w/ Fig Balsamic Sauce
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For the Pork
  1. 2 pork tenderloins (about 3 lbs)
  2. 3 cloves garlic, minced
  3. 3 tablespoons Olivia's Rosemary Olive Oil
  4. salt & pepper to taste
For the sauce
  1. 1/2 cup Olivia's Fig Balsamic
  2. 1/4 cup chicken stock
  3. salt & pepper to taste
Instructions
  1. Preheat oven to 400 degrees F.
  2. Season the pork tenderloins with salt and pepper to taste.
  3. Combine the garlic and Rosemary Olive Oil in a small dish. Spread the mixture evenly over the tenderloins.
  4. Place in a roasting pan and roast for 35-45 minutes, until a thermometer in the center of the tenderloin registers 155 degrees F.
  5. Transfer the pork to a cutting board, reserving any drippings from the pan. Tent with foil and rest for 10 minutes.
  6. Meanwhile, prepare the sauce. Transfer any drippings from the roasting pan to a medium saucepan.
  7. Add the Fig Balsamic and chicken stock, and bring to a boil.
  8. Stir often until the liquid is reduced in half, about 8-10 minutes.
  9. Season to taste with salt and pepper.
  10. Carve the tenderloins into 1/4 inch slices and serve with the fig sauce.
Olivia Olive Oil https://oliviaevoo.com/
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Raspberry Blood Orange Chicken with Champagne Au Jus

Raspberry Blood Orange Chicken with Champagne Au Jus
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Ingredients
  1. 4 boneless, skinless chicken breasts, butterflied
  2. 1/2 cup all purpose flour
  3. 1/2 tsp salt
  4. 1/2 tsp pepper
  5. 2 Tbsp Olivia's Blood Orange Olive Oil
  6. 1 leek white parts only, thinly sliced
  7. 1/2 cup mushrooms, sliced
  8. 1 tsp garlic, minced
  9. 1 cup fresh raspberries
  10. 1/4 cup champagne
  11. 1/2 cup chicken stock
  12. 1 tbsp unsalted butter
  13. 1 Tbsp fresh parsley, chopped
  14. Olivia's Aged Raspberry Balsamic
Instructions
  1. Using a meat mallet, pound butterflied chicken breasts to 1/4 inch width.
  2. In a flat plate, add flour, salt and pepper and stir to combine. Dredge chick breasts in flour mixture and set aside.
  3. In a large skillet, heat olive oil to medium heat.
  4. Add chicken breasts cooking each side till golden, about 2 to 4 minutes each side. Remove chicken from pan.
  5. Using the same pan, add leeks, garlic and mushrooms and cook until tender. Remove from pan.
  6. Deglaze pan with champagne and chicken stock.
  7. Add butter and bring to a boil then reduce to a simmer. Check to see if salt or pepper is needed. Add chicken and mushroom mixture back to pan and cook uncovered for approximately 5 more minutes or until chicken is completely cooked.
  8. Gently add raspberries to dish. Remove from heat.
  9. Garnish with fresh parsley. Drizzle with Raspberry Balsamic.
Olivia Olive Oil https://oliviaevoo.com/
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Winter Slaw

Winter Slaw
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For the winter slaw
  1. ¼ head red cabbage
  2. ¼ head white cabbage
  3. 1 red bell pepper
  4. 2 scallions/spring onions
  5. 2 carrots
  6. 1/3 cup pecans
For the dressing
  1. 2 tbsp Olivia's Winter Ambrosia Vinegar
  2. 3 tbsp Olivia's Blood Orange Olive Oil
  3. 1 tbsp maple syrup
  4. 1 tsp Dijon mustard
  5. pinch of salt and pepper
Instructions
  1. Thinly slice the red and white cabbage.
  2. Remove the core of the bell pepper and thinly slice.
  3. Cut the stalks from the scallions and then cut them into thin slices.
  4. Peel the carrot and use a potato peeler to cut thin strips.
  5. Cut these strips into matchstick sized pieces.
  6. Combine all the ingredients into a large bowl and set aside in the fridge until you want to serve.
  7. To make the dressing, combine all the ingredients together in a small jar and shake well to combine.
  8. To serve, dress the winter slaw and sprinkle over the pecans.
Olivia Olive Oil https://oliviaevoo.com/
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Winter Ambrosia Mashed Potatoes

Winter Ambrosia Mashed Potatoes
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Ingredients
  1. 3 tbsp Olivia's Winter Ambrosia Vinegar
  2. 4-5 tbsp Olivia's Basil Olive Oil
  3. 5-6 baking potatoes
  4. 2 cloves garlic, minced
  5. 1/4 cup sour cream
  6. Italian seasoning
Instructions
  1. Preheat oven to 375*
  2. In large stock pot, boil water and cook potatoes until softened, usually about 1/2 hour.
  3. Drain potatoes and place in large bowl.
  4. Mash potatoes and add garlic and about 1-2 tablespoons Italian seasonings.
  5. Add salt and pepper to taste.
  6. Mix 1/4 cup sour cream, 3 tablespoons Winter Ambrosia Vinegar, and 4-5 tablespoons Basil Olive Oil.
  7. Place mashed potatoes in oven safe casserole dish.
  8. Bake for 20-30 minutes until mashed potatoes have browned on top. Enjoy!
Olivia Olive Oil https://oliviaevoo.com/
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Garlic Basil Chicken with Tomato Butter Sauce

Garlic Basil Chicken with Tomato Butter Sauce
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Ingredients
  1. 1 lb. boneless skinless chicken breasts
  2. Salt and pepper
  3. 1/4 cup Olivia's Basil Olive Oil
  4. 5-6 roma tomatoes, diced
  5. 3 cloves garlic, minced
  6. One handful fresh basil, loosely packed, cut into ribbons
  7. 1/4 cup butter
  8. 8 ounces pasta, like spaghetti, linguine, or bucatini
Instructions
  1. Cover the chicken with plastic wrap and pound each piece to an even thickness, about one inch or so in the thickest parts (this just helps it cook faster and more evenly).
  2. Remove the plastic and sprinkle each piece of chicken generously with sea salt and freshly ground pepper.
  3. Prep the tomatoes, garlic, and basil and set aside.
  4. Make the pasta according to package directions.
  5. Heat the Basil Olive Oil on medium high in a large heavy skillet
  6. Add the chicken and cook for several minutes on each side – the goal here is to get the chicken cooked AND get a nice browning on the outside.
  7. When the chicken is done, set aside.
  8. Give the Basil Olive Oil a few minutes to cool, add the tomatoes, and return to heat.
  9. Simmer to cook the tomatoes down into a chunky-sauce-like-mixture.
  10. Add the garlic and butter and stir to combine until the butter is melted.
  11. Add the chicken back in to soak in the sauce for a few minutes.
  12. Just before serving, stir in the basil.
  13. Top servings of pasta with the chicken and the sauce.
Olivia Olive Oil https://oliviaevoo.com/
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Cranberry Pear Stuffed Baked Pork Chops

Cranberry Pear Stuffed Baked Pork Chops
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Ingredients
  1. 4 2” thick boneless pork chops
Stuffing
  1. 1 tsp. Kosher salt
  2. 1 tsp. black pepper
  3. 1/4 cup panko or dry breadcrumbs
  4. 1/4 cup apple juice or white wine
  5. 2 Tbsp dried cranberries
  6. 2-3 fresh pears, diced
  7. 1 Tbsp pure maple syrup
  8. 2 Tbsp white or yellow onion, diced
  9. 1 tsp. fresh rosemary, minced
  10. ​2 tsp. Olivia's Cranberry Pear Balsamic Vinegar
Seasoning
  1. 1 Tbsp Olivia's Basil Olive Oil
  2. 2 tsp. fresh rosemary, minced
  3. 1/2 tsp. garlic powder
  4. 1 tsp. Kosher salt
  5. 1/2 tsp. black pepper
  6. 1-2 tsp. Olivia's Cranberry Pear Balsamic Vinegar
Instructions
  1. Preheat oven to 375.
  2. Line a baking dish with foil and spritz with non-stick cooking spray. Set aside.
Make the filling
  1. Put the panko, Cranberry Pear Balsamic and apple juice in a small bowl and stir to combine.
  2. Stir in the rest of the stuffing ingredients and set aside.
  3. Cut a pocket in each pork chop by making a horizontal slice almost to the bone; fill with stuffing. (Pack it in there as tightly as you can.) Secure with toothpicks if necessary.
  4. Drizzle or brush with the Basil Olive Oil and Cranberry Balsamic; then sprinkle the rest of the seasoning ingredients on top of the pork chops.
  5. Put the pork chops into the prepared dish (uncovered) and bake for 35-40 minutes (or until the meat juices run clear). (If you have extra stuffing, you can mound it next to the pork chops in the pan.) If they're not as brown as you'd like, you can stick them under the broiler for a couple of minutes right before serving.
Olivia Olive Oil https://oliviaevoo.com/
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Cranberry Pear Balsamic Butternut Squash

Cranberry Pear Balsamic Butternut Squash
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Ingredients
  1. 1 - 2 pounds butternut squash peeled, seeded and diced in to 1" pieces (about 3 cups)
  2. 1/3 cup Olivia's Cranberry Pear White Balsamic Vinegar
  3. 1 Tablespoon Olivia's Basil Olive Oil
  4. 3" sprig fresh rosemary, leaves stripped from stem and roughly chopped
  5. sea salt & freshly ground black pepper to taste
Instructions
  1. Preheat oven to 375 degrees.
  2. In a large bowl, whisk the Basil Olive Oil and Cranberry Pear Balsamic Vinegar until thoroughly combined.
  3. Add the rosemary and squash and toss to coat and combine evenly.
  4. In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade.
  5. Sprinkle liberally with sea salt and freshly ground black pepper.
  6. Roast the squash for 30-35 minutes, stirring a few times until golden brown.
Olivia Olive Oil https://oliviaevoo.com/