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Lemon Roasted Asparagus

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Lemon Roasted Asparagus

Ingredients

  • 1 1/2 pounds medium asparagus peeled
  • 3 tablespoons Olivia's Lemon Olive Oil
  • Salt and freshly ground pepper

Instructions

  • Preheat the oven to 450.
  • In a baking dish, drizzle the asparagus with half of the lemon olive oil and season with salt and pepper.
  • Roast for about 15 minutes, or until tender when pierced with a knife.
  • Drizzle the asparagus with the remaining lemon olive oil and the lemon zest.
  • Serve hot
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Baked Ham with Pineapple Balsamic Glaze

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Baked Ham with Pineapple Balsamic Glaze

Ingredients

  • 1 cup dark brown sugar packed
  • 1/4 cup Olivia's Pineapple Balsamic Vinegar
  • 3 tbsps Dijon Mustard
  • 1/4 cup butter diced
  • 1 tsp salt
  • 1/4 tsp black pepper ground
  • 7-9 pound smoked ham
  • 1/2 cup water
  • Fresh Pineapple Rings

Instructions

  • Preheat oven to 325°F.
  • Line a large roasting pan with foil.
  • Making 1/2-inch-deep slits, score ham with a diamond pattern.
  • Place ham in the pan and add 1/2 cup of water.
  • Cover the ham with pineapple rings, securing each ring with a toothpick.
  • Cover with foil and roast for 45-60 minutes to heat thoroughly.
  • Combine brown sugar, Pineapple Balsamic Vinegar, and mustard in a small saucepan.
  • Bring to a low simmer, stirring until the sugar melts.
  • Add butter and whisk until smooth and uniform.
  • Season with salt and pepper to taste.
  • Remove from heat, but keep warm.
  • Uncover ham and baste ham with glaze.
  • Continue to roast ham and pineapple until deep brown and glazed, brushing ham with glaze every 10 minutes for an additional 30 minutes.
  • Transfer ham to large platter.
  • Remove Pineapple rings and serve with ham.
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Balsamic Roasted Brussels with Cranberries and Parmesan

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Balsamic Roasted Brussels with Cranberries and Parmesan

Ingredients

  • Brussel Sprouts
  • Olivia Olive Oil suggested: Tuscan or Italian Spice
  • Small crumbled pieces of bacon
  • Salt and Pepper
  • Olivia's Balsamic Vinegar suggested: Aged Traditional or Aged Garlic Cilantro
  • Dried cranberries
  • Parmesan cheese

Instructions

  • Cut stems off Brussel sprouts and slice in half.
  • Drizzle in Olivia Olive Oil (suggested: Tuscan or Italian Spice),
  • Salt and pepper.
  • 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).
  • Sprinkle with dried cranberries and Parmesan cheese to taste.
  • Return to oven for 5-10 minutes.
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Caprese Chicken Lasagna

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Caprese Chicken Lasagna

Prep Time 25 minutes
Total Time 50 minutes

Ingredients

  • 1 box lasagna noodles
  • 1 tbsp. Olivia's Italian Spice Olive Oil
  • 1 lb. boneless skinless chicken breasts cut into pieces
  • 2 tsp. dried oregano
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. Olivia's Garlic Cilantro Balsamic Vinegar
  • 3 cloves garlic minced, divided
  • 3 tbsp. butter
  • 3 tbsp. all-purpose flour
  • 2 1/2 c. milk
  • 5 c. shredded mozzarella divided
  • 3/4 c. freshly grated Parmesan
  • 1 15- ounce container ricotta
  • 1 large egg
  • 4 roma tomatoes thinly sliced
  • 1/2 c. thinly sliced basil leaves
  • Garlic Cilantro Balsamic glaze for drizzling

Instructions

  • Preheat oven to 375º.
  • In a large pot of salted boiling water, cook lasagna noodles until very al dente. Drain.
  • Meanwhile, in a large skillet over medium heat, heat Italian Spice Olive Oil.
  • Season chicken with dried oregano and salt and pepper.
  • Cook until golden and no longer pink, 8 minutes.
  • Add Garlic Cilantro Balsamic Vinegar and half the garlic to pan and stir until combined. Transfer to a plate.

Make sauce

  • To skillet over medium heat, add butter. Let melt, then add remaining half garlic and cook 1 minute. Add flour and cook until golden, 1 minute more.
  • Add milk and simmer until thick and creamy, 3 minutes, then add 1 cup mozzarella and Parmesan. Season with salt and pepper.

Assemble lasagna

  • In a small bowl, stir together ricotta and egg and season with salt and pepper.
  • In a large baking dish, spread a thin layer of sauce.
  • Add a layer of lasagna noodles, slightly overlapping, and top with about a third of ricotta mixture, a third of tomatoes, a third of the basil, a third of the cooked chicken, another layer of sauce, and a third of mozzarella.
  • Repeat with three layers, ending with mozzarella.
  • Bake until bubbly and golden, 35 minutes.
  • Garnish with more basil and a drizzle of balsamic glaze and serve.
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Chocolate Balsamic Bread Pudding & Red Wine Sauce

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Chocolate Balsamic Bread Pudding & Red Wine Sauce

Ingredients

  • 1 lb. loaf cinnamon bread
  • 2 cups half and half
  • 2 eggs
  • 1/2 cup sugar
  • 1 cup dark chocolate chips
  • 2 tbsp. Olivia's Chocolate Balsamic Vinegar
  • 1 tbsp. Olivia's Arbequina Olive Oil/Butter

For Sauce

  • 1/3 cup heavy cream
  • 2/3 cup Tytanium
  • 2/3 cup dark chocolate chips
  • 2 tbsp. Brown Sugar
  • 1 tbsp. Olivia's Chocolate Balsamic Vinegar

Instructions

  • Begin by greasing 8 ramekins or an 8×8 dish.
  • Take the cinnamon bread and chop or tear the loaf into pieces dividing the loaf equally into the container(s).
  • Heat the half & half, chocolate and Arbequina Olive Oil over a medium high heat, stirring continually until chocolate is melted.
  • In a separate bowl whisk the eggs, sugar and Chocolate Balsamic. Once mixed, blend with the chocolate mixture.
  • Push the bread down with a spoon as you pour the mixture over the bread.
  • Preheat the oven to 350 degrees and allow the mixture to soak into the bread as the oven preheats.
  • Bake for 20-22 minutes.
  • Allow around 10 minutes to cool, during which time, you can prepare the sauce.
  • Heat all of the sauce ingredients together over a medium high heat, stirring until chocolate is melted.
  • Allow to cool and thicken slightly and serve over bread pudding with a delicious glass of Tytanium.
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Raspberry Balsamic Swirl Lime Cheesecake

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Raspberry Balsamic Swirl Lime Cheesecake

Ingredients

  • 8.4 oz Olivia's Aged Raspberry Balsamic no need to reduce because this is a thick aged balsamic

Cheesecake Crust

  • 24 Oreo cookies
  • 2 - 3 oz melted butter just enough to help the oreos bind together
  • pinch of salt

Balsamic Swirl Lime Cheesecake

  • 24 oz cream cheese softened
  • ¼ cup heavy cream
  • 7 oz white sugar
  • 4 tbsp lime juice
  • zest of 2 limes
  • 2 tsp vanilla extract
  • 1 tsp corn flour
  • 4 egg yolks
  • 1 egg
  • 3 tbsp Raspberry Balsamic Syrup
  • ⅓ cup sour cream
  • 2 tbsp confectioner's sugar / icing sugar

Instructions

Cheesecake Crust

  • Butter and line an 8 inch Springform round cake pan. Wrap the outside with foil. Preheat oven to 350°F/ 180°C.
  • Pulse the Oreos in a food processor till they turn into crumbs.
  • Add the melted butter, a tablespoon at a time until the oreos start binding together when you squeeze them between your fingers (I added about 2.5 oz of melted butter).
  • Press the oreo cookie crumbs into the base of a prepared Springform cake pan.
  • Use the back of a spoon or a flat base of a glass to press down.
  • Bake in preheated oven for 10 minutes.
  • Remove from oven and set aside to cool completely.

Balsamic Swirl Lime Cheesecake

  • NOTE - Do not over beat the cheesecake batter, which can lead to cracks (if you do get small cracks on the top of the cheesecake however you can use the sour cream topping to cover them).
  • Preheat oven to 275°F
  • Place the cream cheese, cornflour, sugar, cream, vanilla, lime juice and lime zest in a bowl. Using a hand mixer, mix all the ingredients until everything is just smooth.
  • Add the whole egg, and then the egg yolks one at a time, mixing between each addition (but not too much!)
  • Once the eggs have been incorporated, separate 1 cup of the batter into a bowl. Add the Raspberry Balsamic to this and mix.
  • Pour the plain batter into the prepared springform pan (with the baked crust).
  • Drizzle the balsamic cheesecake batter all over the top and using a spatula or butter knife, create a swirl/pattern.
  • Place the cheesecake in the preheated oven and bake for 1 hour.
  • Lower the heat to 250°F and bake for a further 15-20 minutes or until the surface has just started to brown and the center is just set (with a slight wobble).
  • Turn off the oven and while keeping the oven door ajar, let the cheesecake cool completely.
  • Once the cheesecake is at room temperature, run a sharp knife around the edges and carefully release the cheesecake from the springform pan (if you used parchment paper this will be very easy).
  • Mix the sour cream and icing sugar together and spread this evenly on top of the cheesecake.
  • Let the cheesecake chill in the fridge overnight before eating (this is the hardest part!)
  • Cut with a warm knife, and serve with a drizzle of Raspberry Balsamic. (optional - serve with some strawberries on the side).
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Orange Chicken with Raspberry Balsamic Vinegar Glaze

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Orange Chicken with Raspberry Balsamic Vinegar Glaze

Ingredients

  • 4 boneless skinless chicken breast
  • Olivia's Blood Orange Olive Oil
  • butter
  • 2-3 med onions sliced length wise
  • 1/2 tsp fresh thyme
  • mushrooms an added option
  • 1/3 cup Olivia's Raspberry Balsamic Vinegar

Instructions

  • Season breasts with a mixture of 1/4 tsp thyme, salt and pepper.
  • Heat skillet over med heat.
  • Add 1Tbsp of olive oil and 1Tbsp butter; saute onions until soft or caramelized (sauté mushrooms as desired). You may need to turn the heat down so the onions do not brown too quickly.
  • Add Raspberry Balsamic and 1/4 tsp of thyme, salt and pepper.
  • Raise heat and reduce until slighty thickened.
  • Saute Chicken breasts in equal amounts of 1 Tbsp Blood Orange Olive Oil and 2 Tbsp butter until brown about 4 to 5 minutes per side.
  • Divide onions on plates, slice breasts and fan over onions.
  • Sprinkle a little parsley over the chicken if you like.
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The Blood Orange Extra Virgin

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The Blood Orange Extra Virgin

Ingredients

  • 2 oz cucumber vodka
  • 3/4 oz lime juice
  • 1/2 oz simple syrup
  • 1/2 oz Olivia's Blood Orange Olive Oil
  • 1/2 celery sprig

Instructions

  • Chop up celery sprig and muddle inside mixing tin; then add in Blood Orange Olive Oil after the celery is muddled.
  • Add syrup to mixing tin.
  • Add 2 oz cucumber vodka.
  • Add ice.
  • Add splash of soda.
  • Finally, use celery sprig for garnish.
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Wintry Tossed Salad with Aged Apple Balsamic

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Wintry Tossed Salad with Aged Apple Balsamic

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

Aged Apple Balsamic Vinaigrette

  • 1 clove garlic finely minced
  • 1/2 teaspoon dijon mustard
  • 1 teaspoon honey
  • 1/4 cup Olivia's Aged Apple Balsamic
  • 1/2 cup Olivia's Novello Olive Oil
  • salt and pepper to taste

Salad

  • 5 ounces Spring Mix or your favorite greens
  • 1 fuji apple cored and diced
  • 1/4 cup dried cranberries
  • 1/3 cup blue cheese crumbles
  • 1/2 cup candied pecans

Instructions

Vinaigrette

  • Add garlic, Aged Apple Balsamic, dijon mustard, honey, and a pinch of salt and pepper to a bowl. Whisk to combine.
  • Slowly drizzle in the Novello Olive Oil while whisking.
  • Store in a mason jar and refrigerate until ready to use.
  • Give the jar a vigorous shake before drizzling over your salad.

Salad

  • Add the salad ingredients to a large bowl and toss to combine.
  • Drizzle with vinaigrette right before serving.

Notes

Refrigerate the vinaigrette up to 7 days.
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Honey Ginger Roasted Squash

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Honey Ginger Roasted Squash

Ingredients

  • 1 carnival squash about 2 pounds, halved, seeded and cut into 1-inch thick wedges
  • 1/4 cup Olivia's Tuscan Olive Oil
  • 2 tablespoons Olivia's Honey Ginger White Balsamic
  • 1 tablespoon pure maple syrup
  • 1 tablespoon Dijon
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper

Instructions

  • Preheat oven to 380°F.
  • Place squash in a large bowl.
  • In a small bowl, whisk together remaining ingredients.
  • Pour over squash and toss well to coat.
  • Pour out onto a rimmed baking sheet and arrange squash in a single layer.
  • Bake for 30 minutes, or until the squash is tender when pierced with a knife.