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Spicy Orange Couscous Salad

 

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Spicy Orange Couscous Salad

This hearty salad is a simple weekday lunch, side dish, or potluck staple. Friends invited you for dinner Saturday, this is the salad you take! Need a dish that will hold in the heat, to enjoy on a sunny patio on a Sunday afternoon? This is it! Packed with flavour, and easily tossed together, this salad is sure to please for all occasions.

Ingredients

  • 2 cup pearl couscous
  • 4 tbsp Spicy Orange Pressato Olive Oil
  • 1 tsp mild curry powder
  • 3 cups boiling water
  • 1/2 cup torn cilantro
  • 2 cups sliced grape tomatoes
  • 1 cup chopped papaya
  • 1/2 cup dried blueberries
  • 2 tbsp Pineapple White Balsamic
  • 1/2 tsp fresh ground black pepper

Instructions

  • Add the couscous, Spicy Orange Pressato Olive Oil and curry powder to a medium saucepan. Mix with a wooden spoon to coat the couscous evenly in the oil and seasoning. Place pan over medium heat and toast the couscous 2 to 3 minutes, stirring constantly until golden and the mixture is very fragrant. Pour in the boiling water and simmer for 7 to 10minutes. Remove from heat, cover and let sit 5 minutes for the water to absorb. The couscous will be tender. Add the pineapple white balsamic and mix to combine, then spread on a cookie sheet and allow the couscous to cool completely.
  • Toss the remaining ingredients into a large mixing or serving bowl and then mix in thecouscous. To garnish, drizzle lightly with Pineapple White Balsamic, Spicy Orange Pressato Olive Oil, salt and pepper.

Notes

This salad will keep in the fridge for up to 3 days, but is best enjoyed the day it’s made.
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Sweet & Spicy Grilled Chicken Wings

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Sweet & Spicy Grilled Chicken Wings

Ingredients

Wings

  • 3 tbsp Spicy Orange Pressato Olive Oil
  • 1 tbsp cornstarch
  • 2 tsp sea salt
  • 1 tsp fresh ground black pepper
  • 1 tsp garlic powder
  • 4 lbs split chicken wings

Sweet & Spicy Sauce

  • 2 tbsp Spicy Orange Pressato Olive Oil
  • 1/4 cup Pineapple White balsamic vinegar
  • 2 tbsp crushed pineapple
  • 2 tbsp diced red pepper
  • 1 tsp smoked paprika
  • 1 tbsp minced fresh parsley

Instructions

  • In a large mixing bowl whisk together the Spicy Orange Pressato Olive Oil, cornstarch, sea salt, ground black pepper and garlic powder. Mix to combine. Pat the split chicken wings dry with a paper towel and add to the mixing bowl. Toss to coat well.
  • Pre-heat the grill to 500°F and brush with a little olive oil. Place the wings on the grill andreduce the heat to medium-high, the goal is to hold the grill temperature to between 400°F425°F while cooking. Cook the wings for 20 to 25 minutes, turning every 2 to 3 minutes, so the skin doesn’t stick, and the wings cook evenly. When done the internal temperature will be 170°F.
  • To make the sauce, add the sauce ingredients except the parsley into a small saucepan and whisk to combine. Bring to a rolling boil, boil for one minute and remove from heat. When the wings are done, add to a large serving bowl, pour the sauce over the wings and toss to combine. Serve immediate with a sprinkle of parsley for garnish.

Notes

The sauce will store in the fridge, in an aright container for up to 1 week and can be made
ahead, warm in a saucepan before serving. The chicken wings will keep for up to 3 days in
an airtight container in the fridge.
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Black Garlic Grilled Steak

 

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Black Garlic Grilled Steak

Incorporating the black garlic balsamic into a steak marinade, not only creates a beautiful,caramelized crust over the meat, and seals the juices in the meat, making an incrediblysucculent steak! The complexity of the black garlic infused balsamic seeps into the meatwhile marinating, guests will be asking what is your secret sauce?

Ingredients

  • 4 top sirloin steaks
  • 2 tsp sea salt
  • 2 tbsp whole black peppercorns
  • 1/2 cup black garlic balsamic vinegar
  • 2 tbsp creamy Dijon mustard
  • 2 tbsp Robust EVOO
  • 2 tsp Worcestershire sauce

Instructions

  • Pat the steaks dry with a paper towel and sprinkle each side with ½ tsp of sea salt. Rub the salt into the meat and set aside.
  • Using the back of a chef’s knife or a mortar and pestle, lightly crush the peppercorns. Add peppercorns to a small bowl or liquid measuring cup. Add remaining ingredients to the bowl and whisk to combine.
  • Pour marinade into a Ziplock bag, and then add the steaks. Seal the bag, removing any excess air and rub the marinade into the steaks, ensuring they are evenly coated. Place steaks in the fridge to marinade for 2 hours, or up to 24 hours.
  • When ready to serve, remove the steaks from the fridge 20 minutes prior to cooking. Preheat the grill to high heat and brush with a little olive oil.
  • Place the steaks on the grill and cook to desired doneness (see note below).Remove the steaks from grill and rest, covered, for 5 minutes to allow the juices absorb and the meat to finish cooking.

Notes

Steak will keep in the fridge for up to 3 days in an airtight container. Alternatively, the
marinade can be added to the steaks and frozen for up to 3 months, remove from the
freezer and thaw in the fridge. Cook as directed above.
 
A note on cooking steak;
The following guide is for a typical ¾-inch steak. If needed, increase the cook time by 30
seconds per side, for every ¼ inch of added thickness. Remember as the steak rests after
cooking, the temperature will increase slightly.
For a rare steak: sear 2 minutes per side, or an internal temperature of 120°F.
For a medium rare steak: sear 2 minutes and 30 seconds per side, or an internal
temperature of 130°F.
For a medium steak: sear 3 minutes per side, or an internal temperature of 140°F.
For a medium well steak: sear 3 minutes and 30 seconds per side, or an internal
temperature of 150°F.
For a well-done steak: sear 4 minutes per side, or an internal temperature of 160°F.
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Arrabbiata Shakshuka

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Arrabbiata Shakshuka

The simplest brunch recipes are low-effort, high-reward. Using the slow cooked SavoriArrabbiata tomato sauce adds a next level element to this shakshuka recipe. The flexibilityof this recipe is endless; looking for something hearty, sauté some ground sausage meatand mix into the sauce, craving extra veggies, fold in a few handfuls of spinach, feelingcheesy? Top with crumbled feta or grated aged cheddar. Always serve with lots of crustybread, hungry bellies will be satisfied in no time.

Ingredients

  • 1 Onion
  • 1 Bell Pepper
  • 1/4 cup Extra Virgin Olive Oil
  • 1/2 tsp Sea Salt
  • 2 tbsp Black Garlic Dark Balsamic
  • 1 jar Savori Arrabbiata Sauce
  • 4 Eggs
  • Salt & Pepper, to taste
  • Parsley, for garnish

Instructions

  • Thinly slice the onions and bell pepper.
  • Place a large heavy bottomed, oven proof sauce pan (a cast iron frying pan is perfect) overmedium heat. Add in the EVOO, onion and bell pepper. Stir to coat in the oil and sauté untiljust starting to sweat, about 2 minutes. Sprinkle with sea salt and continue to cook untilwell caramelized, about 4 more minutes. Pour in the balsamic vinegar to deglaze the pan,scraping up any bits that may have stuck. Continue to cook 1 more minute, until the vinegarhas absorbed. Pour in the Arrabbiata sauce and stir to combine.
  • Place the oven rack in the center of the oven and preheat the to 400°F
  • When the sauce begins to bubble, remove from heat. Make four wells in the tomato saucewith the back of a spoon. Carefully crack the egg into the well and sprinkle with salt and pepper to taste
  • Bake in pre-heated oven for 15 minutes, or until the egg whites are set, and the yolks are atyour preferred doneness. Remember the yolks will continue to cook after removed from theoven, as the sauce is still hot.

Notes

Leftovers, if you have any, will keep in the fridge for up to 2 days, but this dish is best
enjoyed as soon as it’s made.
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Balsamic Braised Beef Short Ribs

 

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Balsamic Braised Beef Short Ribs

w/ Italian Herb Olive Oil & Mission Fig Balsamic Vinegar
Prep Time 30 minutes
Cook Time 3 hours

Ingredients

  • 2-3 lb Trimmed Beef Short Ribs
  • 2 tbsp Italian Herb Olive Oil (or a robust olive oil)
  • 1 large Onion
  • 4 cloves Garlic
  • 1/3 cup Mission Fig Balsamic Vinegar
  • 2 tbsp Tomato Paste
  • 2 cups Merlot Wine
  • 4-6 cups Beef Stock

Instructions

  • In a frying pan, brown the short ribs on all sides in the olive oil, searing well. Don’t rush this step; it should take about 10 minutes per batch. Remove from the frying pan and place in a small roasting pan, just big enough to hold everything comfortably, bone side up, or stack them in a slow cooker.
    Chop the onion and garlic, add to the frying pan, and sauté until soft and golden, 5-7 minutes. Add the balsamic and tomato paste to deglaze the pan, scraping any bits from the bottom. Pour this mixture over the short ribs. Add the beer and enough beef stock to completely cover the meat.
  • OVEN METHOD Preheat the oven to 325 degrees F. Cover the ribs tightly with two layers of foil to prevent any steam from escaping, and place in the oven for 3 hours.
  • SLOW COOKER METHOD Place the lid on the slow cooker and cook the ribs on low for 6-8 hours.
  • TO FINISH Remove from the oven or slow cooker and let rest in the cooking vessel for 15 minutes. Pile high on a serving platter, reserving the drippings. Remove 2 cups of the drippings from the roasting pan or slow cooker and place in a small saucepan. Bring to a boil then simmer for about 5 minutes to reduce and use as a gravy if desired.

Notes

~Adapted from The Olive Oil & Vinegar Lover’s Cookbook! Buy it here for more great recipes.~
VARIATIONS
Also try this recipe with:
  • Espresso Balsamic & Stout-Style Dark Beer
  • Blackberry Balsamic & Lager
  • Chocolate Balsamic & Porter
  • Bourbon Maple Balsamic & Milk Stout
  • Pomegranate Balsamic & Shiraz
  • Traditional Aged Balsamic & Cabernet
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Herbes de Provence Hearty Chicken Soup

Herbes de Provence Hearty Chicken Soup
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Ingredients
  1. 2 medium carrots, peeled
  2. 2 cloves garlic, chopped
  3. 2 tablespoons Olivia's Herbes de Provence Olive Oil
  4. 2 turns of the pan
  5. 1 medium zucchini
  6. 1 small to medium red bell pepper, seeded
  7. 1 medium yellow skinned onion, peeled and halved
  8. Salt and pepper
  9. 1 teaspoon each dried sage, rosemary and thyme
  10. 1 1/2 pounds small red skinned potatoes
  11. 1 cup dry white wine
  12. 1 (14-ounce) can diced tomatoes or coarsely ground tomatoes
  13. 1 quart plus 1 cup chicken stock
  14. 1 pound chicken tenders, diced
  15. 1 small jar black olive tapenade, 4 ounces
  16. 2 tablespoons chopped flat-leaf parsley
  17. Artisan loaf of bread, to pass at table
Instructions
  1. One medium soup pot preheated over medium high heat.
  2. While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in Herbes de Provence Olive Oil.
  3. Chop and drop in the zucchini, pepper and onion next, 1/2 inch dice.
  4. Season all the veggies with salt and pepper.
  5. Cook the veggies together 5 minutes.
  6. While they cook, cut potatoes into thin wedges.
  7. Add wine to vegetables and reduce a minute or so.
  8. Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high.
  9. Bring the stoup to a boil, then add cut chicken and simmer 8 to10 minutes until potatoes are just tender and chicken is cooked through.
  10. Serve soup in shallow bowls and stir in a rounded spoonful of black olive tapenade at the table. Top soup with chopped parsley and pass the bread at the table for dipping.
Olivia Olive Oil https://oliviaevoo.com/
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Black Currant Roasted Butternut Squash Risotto

Black Currant Roasted Butternut Squash Risotto
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Ingredients
  1. 3-4 c vegetable stock
  2. 1/4 c minced chives
  3. 1 shallot, minced
  4. 2 T Olivia's Herbes de Provence Olive Oil
  5. 2 c diced mushrooms
  6. 2 c cubed butternut squash
  7. 1 c Arborio or Carnaroli Rice
  8. 1/2 c white wine
  9. 1/2 t Hawaiian Black Lava Sea Salt
  10. 1/2 t fresh grated pepper
  11. 2 T unsalted butter
  12. 1/3 c grated parmesan cheese
  13. Olivia's Black Currant Balsamic
Instructions
  1. Simmer stock in pot.
  2. In large saucepan, sauté chives, mushrooms, shallots in Herbes de Provence Olive Oil for 5 mins. Add squash, 2 mins.
  3. Add rice and coat 1 min.
  4. Add wine, stir until evaporated.
  5. Add stock, ladle at a time, stirring until each has evaporated.
  6. Add salt and pepper.
  7. Cooking total should be about 20 min until rice is done.
  8. Add 2T butter, stir in parmesan.
  9. Serve immediately. Drizzle with Black Currant Balsamic.
Notes
  1. Optional: Substitute vegetable stock for chicken stock and it becomes a delicious vegetarian main course!
Olivia Olive Oil https://oliviaevoo.com/
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Herbes de Provence Turkey w/ Black Currant Sauce

Herbes de Provence Turkey w/ Black Currant Sauce
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Ingredients
  1. 1 (14 to 15-pound) turkey, neck and giblets reserved
  2. 1 orange, cut into wedges
  3. 1 lemon, cut into wedges
  4. 1 onion, cut into wedges
  5. 6 fresh rosemary sprigs
  6. 6 fresh sage sprigs
  7. 6 fresh oregano sprigs
  8. 2 tablespoons unsalted butter
  9. 2 tablespoons Olivia's Herbes de Provence Olive Oil
  10. 1 1/2 teaspoons salt
  11. 1 1/2 teaspoons freshly ground black pepper
  12. 4 cups canned low-salt chicken broth (approximate amount)
Black Currant Sauce
  1. 3 Tbsp mint jelly
  2. 1 Tbsp Olivia's Herbes de Provence Olive Oil
  3. ¼ cup Olivia's Black Currant Balsamic Vinegar
  4. 1 tsp honey or agave nectar
  5. ¼ tsp kosher salt (optional)
Make the Turkey
  1. Position the rack in the lowest third of the oven and preheat to 400 degrees F.
  2. Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan.
  3. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity.
  4. Tie the legs together to hold the shape of the turkey.
  5. Stir 2 tablespoons of butter, the Herbes de Provence Olive Oil and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts.
  6. Rub the olive oil mixture all over the turkey and between the turkey breast meat and skin.
  7. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)
  8. Cover the turkey breast with foil. Roast for 20 minutes.
  9. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan.
  10. Roast the turkey for 40 minutes.
  11. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan.
  12. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer.
  13. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the Black Currant Sauce.
Black Currant Sauce
  1. Mix together ingredients for the sauce in a small saucepan.
  2. Simmer for about 10-20 minutes or until the sauce coats the back of a spoon. It will thicken a bit as it cools so be careful not to overcook it.
  3. Serve the sauce on the side or drizzled over the turkey when plated.
Olivia Olive Oil https://oliviaevoo.com/
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Vegetarian Spaghetti w/Olive Oil and Garlic

Vegetarian Spaghetti w/Olive Oil and Garlic
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Ingredients
  1. Kosher salt, to taste, plus 1 teaspoon
  2. 1 pound spaghetti
  3. 3 cloves garlic, minced
  4. 1/2 cup Olivia's Tuscan Extra Virgin Olive Oil
  5. Pinch red pepper flakes
  6. 2 tablespoons chopped flat-leaf parsley
  7. 1/2 lemon, zested, optional
  8. Freshly grated Parmigiano-Reggiano, optional
Instructions
  1. Bring a large pot of cold water to a boil over high heat, then salt it generously.
  2. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
  3. While the pasta cooks, combine the garlic, olive oil, the 1 teaspoon salt, and red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
  4. Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water.
  5. Add the pasta and the reserved water to the garlic mixture. Mix well.
  6. Add the parsley and lemon zest (if using). Adjust seasoning, to taste.
  7. Transfer to a large serving bowl or divide amongst 4 to 6 dishes.
  8. Serve topped with grated cheese, if desired.
Olivia Olive Oil https://oliviaevoo.com/
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Apple Balsamic Bundt Cake

Apple Balsamic Bundt Cake
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Ingredients
  1. 4 cups chopped apples
  2. 2 T. butter
  3. ½ t. cinnamon
  4. ¼ t. ground ginger
  5. ¼ t. ground nutmeg
  6. pinch of ground cloves
  7. 3 T. Olivia's Aged Apple Balsamic Vinegar
  8. 3 eggs
  9. 1 ½ c. sugar
  10. 1 c. Olivia's Tuscan Extra Virgin Olive Oil
  11. 1 T. vanilla extract
  12. 3 c. flour
  13. 1 T. cinnamon
  14. ½ t. ginger
  15. ½ t. ground nutmeg
  16. ¼ t. ground cloves
  17. 1 t. salt
  18. 1 t. baking soda
  19. ½ t. baking powder
  20. 1 cup chopped walnuts or pecans
  21. Glaze
  22. 2 T. butter
  23. ¼ cup brown sugar
  24. 1 T. Olivia's Aged Apple Balsamic Vinegar
Instructions
  1. Sauté apples (medium heat) in a large saucepan with 2 T. butter until apples begin to soften.
  2. Add cinnamon, ginger, nutmeg, and cloves. Stir in Aged Apple Balsamic Vinegar and reduce heat to low.
  3. Cook for 8-10 minutes or until the vinegar begins to thicken and then remove from heat.
  4. Preheat oven to 325 degrees.
  5. Generously oil a Bundt cake pan and sprinkle with sugar and cinnamon to completely cover the bottom and sides of the pan. Set aside.
  6. Combine eggs, sugar, Tuscan EVOO, and vanilla in a large mixing bowl. Beat for 2-3 minutes. Slowly add flour, remaining spices, salt, baking soda, and baking powder.
  7. Stir in chopped nuts and cooked apples. Mix until combined.
  8. Pour into prepared Bundt cake pan. Place in preheated oven and bake for 50-55 minutes (or until cake tested inserted into the center comes out clean).
  9. Transfer the pan to a wire rack and let the cake cool upright for 15 minutes. Then tap the pan firmly a few times and shake it gently to help loosen the cake. Place a serving platter on top of the cake pan and carefully flip over (inverting cake onto platter).
  10. Drizzle with glaze. Let cake cool before slicing.
  11. Glaze
  12. Combine butter, brown sugar, and Aged Apple Balsamic Vinegar in a small saucepan.
  13. Cook over medium-low heat until sugar is dissolved (stirring constantly).
  14. Drizzle over warm cake.
Olivia Olive Oil https://oliviaevoo.com/