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Persian Lime Black Bean and Asparagus Salad

Spicy Lime Black Bean and Asparagus Salad
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Ingredients
  1. 1/2 lb. asparagus (7 spears)
  2. 3/4 cup canned black beans, drained and rinsed
  3. 2 Tbsp Olivia's Sriracha Mango Balsamic Vinegar
  4. 1 Tbsp Olivia's Persian Lime Olive Oil
  5. 2 Tbsp red onion, finely diced
  6. 1 garlic clove, minced
  7. 1 Tbsp fresh parsley, minced
  8. 1 tomato, seeded and diced
  9. 1/4 tsp ground cumin
  10. 1/2 tsp salt
Instructions
  1. Blanch asparagus for 2 minutes in boiling water.
  2. Immediately drain and rinse with cold water.
  3. Dice asparagus into 1/4-inch rounds.
  4. Combine with remaining ingredients.
  5. Chill before serving.
Olivia Olive Oil https://oliviaevoo.com/
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Sriracha Mango Chicken Bowl

Sriracha Mango Chicken Bowl
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Ingredients
  1. 2 Fillets Organic Chicken Breasts
  2. 1 (almost ripe) Mango
  3. 1 Lime
  4. 1/2 cup Olivia's Sriracha Mango Balsamic
  5. 1 cup Puréed Mango
  6. 1 Chopped Shallot
  7. Cilantro for garnish
  8. 1 Garlic Clove
Instructions
  1. Season Chicken with sea salt, juice of 1 lime, fresh black cracked pepper and garlic. Set to side. Pour 1/2 cup Sriracha Mango Balsamic, puréed mango and shallot into bowl and mix until it becomes a thick and chunky dressing. Set to side.
  2. Throw chicken on the grill, once it’s done, plate it and slice it.
  3. Pour dressing overtop, plate with white jasmine rice and chopped mango, garnish with cilantro and enjoy!
Olivia Olive Oil https://oliviaevoo.com/
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Savory Grilled Peaches w/ Basil Olive Oil Drizzle

Savory Grilled Peaches w/ Basil Olive Oil Drizzle
Serves 12
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 2 tablespoons Olivia's Basil Olive Oil
  2. 1/4 teaspoon chopped fresh thyme
  3. Salt and ground black pepper to taste
  4. 6 fresh Fresh Peach Truck peaches, halved and pitted
Instructions
  1. Preheat grill for medium heat and lightly oil the grate.
  2. Whisk Basil Olive Oil, thyme, salt, and pepper together in a bowl. Allow flavors to combine for 5 minutes.
  3. Drizzle mixture on inside flesh of peach halves.
  4. Grill peaches, flesh sides down until softened and grill marks appear, about 4 minutes
Olivia Olive Oil https://oliviaevoo.com/
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Perfect Summer Watermelon Shrub

Perfect Summer Watermelon Shrub
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Ingredients
  1. 5 cups ripe watermelon
  2. ⅓ cup of light honey
  3. ½ cup of Olivia's Watermelon Rose Vinegar
Instructions
  1. Put the watermelon in the blender and puree until liquified.
  2. Strain the puree through a fine mesh strainer.
  3. Add the honey and Watermelon Rose Vinegar to the watermelon juice and stir until the honey is dissolved.
  4. Place in a glass container and store in the refrigerator for 1-2 days before using. The vinegar taste will disappear over time.
  5. Add the shrub to bubbly water for a refreshing, hydrating drink like the one pictured here.
Notes
  1. The Perfect Summer Watermelon Shrub will last in the refrigerator for up to a month.
Olivia Olive Oil https://oliviaevoo.com/
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Watermelon Salad with Watermelon Vinaigrette

Watermelon Salad with Watermelon Vinaigrette
Serves 6
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
For the Watermelon Salad
  1. 2 cups watermelon cubed
  2. 2 cups spring mix salad greens
  3. 1 (10-ounce) package Feta cheese, cubed
  4. 1/2 medium red onion sliced
For the Watermelon Vinaigrette
  1. 1/2 cup watermelon
  2. ¼ cup honey
  3. 1 tablespoon Olivia's Watermelon Rose Vinegar
  4. 1 tablespoon Dijon mustard
  5. ½ cup Olivia's Basil Olive Oil
For the Watermelon Salad
  1. Add watermelon, salad greens, cheese, and red onion to a large bowl and toss to combine. Alternately, layer on a large platter for serving.
  2. Serve with Watermelon Vinaigrette
For the Watermelon Vinaigrette
  1. Add watermelon pieces to the container of a blender. Blend until pureed.
  2. Add honey, Watermelon Rose Vinegar, and mustard to container. Blend on low speed until well-combined.
  3. With the lid of the blender container removed, slowly add the Basil Olive Oil while the blender is on low speed.
  4. Return the lid to the blender and increase the speed to medium to completely blend.
  5. Remove from blender and pour into a container for serving.
Olivia Olive Oil https://oliviaevoo.com/
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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/