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Peach Bruschetta with Basil Olive Oil

Peach Bruschetta with Basil Olive Oil
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Ingredients
  1. 6 or 7 ripe tomatoes (about 1 1/2 lbs)
  2. 2 cloves garlic, minced (about 2 teaspoons)
  3. 1 Tbsp Olivia's Basil Olive Oil
  4. 1 teaspoon Olivia's Peach White Balsamic
  5. 1 teaspoon kosher salt, more or less to taste
  6. 1/2 teaspoon freshly ground black pepper, more or less to taste
  7. 1 baguette French bread or similar Italian bread
  8. 1/4 cup (60 ml) Olivia's Basil Olive Oil
Instructions
  1. Bring 2 quarts of water to a boil.
  2. As the water is heating make shallow cuts in a cross pattern at the tip ends of the tomatoes (this will make the tomatoes easier to peel).
  3. Once the water is boiling, remove the pot from the heat.
  4. Put the tomatoes in the hot water and blanch for 1 minute.
  5. Remove with a slotted spoon and let sit until cool enough to handle.
  6. Then gently peel off the tomato skins. Cut out the stem base with a paring knife.
  7. Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds.
  8. Preheat oven to 450°F (230°C) with a rack in the top slot of the oven.
  9. Finely chop tomatoes, toss them with garlic, Basil Olive Oil, Peach Balsamic and salt and pepper.
Baguette
  1. Use a bread knife to slice the baguette on the diagonal making half-inch thick slices.
  2. Brush one side of each slice with Basil Olive Oil (a pastry brush helps here) and place olive oil-side down on a baking sheet or roasting pan.
  3. The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all.
  4. When the oven has reached 450°F (230°C) place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges.
  5. Serve toasted bread with tomato mixture: Arrange the toasted bread on a platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the chopped tomatoes).
  6. Use a spoon to gently top each toasted bread slice with some of the tomato mixture. If you top each slice individually, do it right before serving.
  7. Drizzle with Peach White Balsamic before serving.
Olivia Olive Oil https://oliviaevoo.com/
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Basil Caprese Salad Skewers w/ Fig Balsamic

Basil Caprese Salad Skewers w/ Fig Balsamic
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Ingredients
  1. 2 C grape tomatoes
  2. 16 oz mozzarella cheese (in light salt water), drained
  3. ¼ C Olivia's Basil Olive Oil
  4. 1 tsp (scant) red pepper flakes, add more or less to suit your taste
  5. ½ tsp sea salt
  6. fresh ground black pepper, to taste (about 12-15 grinds)
  7. ½ C Olivia's Fig Balsamic
  8. 2 tbs butter
  9. basil leaves
  10. Skewers
Instructions
  1. Place tomatoes and drained mozzarella into a bowl or Tupperware container.
  2. Whisk together Basil Olive Oil, Fig Balsamic, red pepper flakes (gently crush in your hands to release flavors), salt and pepper.
  3. Pour mixture over tomatoes and mozzarella, gently combine and place in refrigerator to marinade for 1 hour.
  4. Skewer the tomatoes and mozzarella. There’s no particular way or right or wrong way to do this: I did tomato, cheese, basil, tomato, cheese. How much basil you use is up to you.
  5. Place skewers on plate and drizzle the remaining mixture over the skewers, using as little or much as you want.
  6. Take out of fridge at least 30 mins before serving
Olivia Olive Oil https://oliviaevoo.com/
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Fig Balsamic Shredded Beef

Fig Balsamic Shredded Beef
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Prep Time
5 min
Cook Time
4 hr
Total Time
4 hr 5 min
Prep Time
5 min
Cook Time
4 hr
Total Time
4 hr 5 min
Ingredients
  1. 3 lbs chuck or round roast beef (or any similar beef cut suitable for slow roasting)
For the Sauce
  1. ½ cup Olivia's Fig Balsamic
  2. 1 cup water
  3. 3 tbsp. Worcestershire sauce
  4. 2 tbsp. soy sauce
  5. 4 cloves garlic, minced
  6. 1 tbsp. honey
  7. ½ tsp. ground black pepper (optional)
  8. 1 tsp. chilli flakes (optional)
Instructions
  1. Preheat oven to 160 degrees C (320 F)
  2. Place the beef in a large roasting dish, preferably one that has a lid. (you can use foil if it doesn’t have a lid).
  3. Mix all the ingredients for the sauce well in a bowl, then pour over the beef. Cover the dish and cook in the oven for 3-3½ hours, covered.
  4. After 3 hours, remove the dish from the oven. The meat will have shrunk a bit and there will probably be a good amount of fat on the surface of the sauce. Skim off as much fat as you can off the liquid.
  5. Using two forks, shred the beef as finely as you like, removing any excess fatty bits and spread out onto the bottom of the dish to soak up all the sauce.
  6. Return the dish to the oven, and roast for a further 30-40 minutes, this time uncovered, until darkened and the sauce is reduced slightly.
  7. Serve on rolls as an appetizer or an entree.
Notes
  1. Serve with potatoes, rice or in sandwiches. Leftovers can be stored in an airtight container in the fridge up to 5 days, or in the freezer for 3 months.
Olivia Olive Oil https://oliviaevoo.com/
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Blood Orange Hot Wings

Blood Orange Hot Wings
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Ingredients
  1. 2 1/2 lbs. small chicken wings
  2. 3 tablespoons Olivia's Blood Orange Olive Oil (to cook chicken in)
  3. 1/2 cup tequila
  4. 8 tablespoons Olivia's Blood Orange Olive Oil
  5. 1/2 cup fresh lime juice
  6. 6 tablespoons Soy Sauce
  7. 3 tablespoons honey
  8. 2 teaspoons chili powder
  9. 1/2 teaspoon ground cumin
  10. Assorted vegetables (optional)
  11. Ranch or blue cheese dressing for dipping
Instructions
  1. Heat the Blood Orange Olive Oil in large skillet over medium heat.
  2. Brown chicken wings in batches for 5 to 7 minutes on each side or until golden brown.
  3. Remove from skillet and set aside. Drain the skillet.
  4. Place the tequila, Blood Orange Olive Oil, lime juice, Soy Sauce, honey, chili powder and cumin in same skillet. Cook over medium heat until boiling.
  5. Add chicken wings and return to a boil.
  6. Reduce heat to medium-low, cook stirring occasionally, for 25 minutes or until sauce is thickened and chicken wings are fully cooked.
  7. Serve with assorted vegetables and ranch or blue cheese dressing.
Olivia Olive Oil https://oliviaevoo.com/
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Sweet Potato Rounds with Goat Cheese

Sweet Potato Rounds with Goat Cheese
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Ingredients
  1. 2 sweet potatoes large
  2. 5 oz goat cheese
  3. 1/3 c candied walnuts or pecans
  4. 1/3 c cranberries dried
  5. 2 tbsp Olivia's Cinnamon Pear Balsamic (reduce if a thicker consistency is preferred)
  6. 1 tsp sea salt + more to taste
  7. 1/2 tsp paprika sweet
  8. 3 tbsp Olivia's Blood Orange Olive Oil
  9. 3 tbsp wild honey
  10. Zest from 1 lemon
  11. 15 leaves basil small, for garnish
Instructions
  1. Preheat your oven to 500”F
  2. In a small bowl combine the Blood Orange Olive Oil, sea salt and paprika.
  3. Peel and cut the sweet potatoes into 1 inch thick rounds.
  4. Take each sweet potato round and coat it in the olive oil mixture all over.
  5. Place them on a large baking tray without touching each other.
  6. Bake the sweet potato rounds for 8 to 10 minutes on each side until golden.
  7. Transfer to a serving tray and top with the goat cheese, candied walnuts, and cranberries.
  8. Spoon a little bit of wild honey on top of each potato round and sprinkle with the lemon zest.
  9. Just before serving finish with a light drizzle of Blood Orange Olive Oil, the Cinnamon Pear Balsamic and garnish with the fresh basil leaves.
Olivia Olive Oil https://oliviaevoo.com/
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Cilantro Lettuce Wraps with Turkey & Ginger-Honey Rice

Cilantro Lettuce Wraps with Turkey & Ginger-Honey Rice
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Ingredients
  1. 1-2 heads Bibb lettuce
  2. 3/4 cup onion, chopped
  3. 1 pound ground turkey
  4. 2 Tbsp. Olivia's Cilantro Olive Oil
  5. 1/4 cup Olivia's Honey Ginger Balsamic
  6. 3 Tbsp. fresh mint
  7. 4 tsp. fish sauce
  8. 1/2 tsp. red pepper flakes
  9. 2 Tbsp. Olivia's Blood Orange Olive Oil
  10. Ginger-Honey Rice
  11. 2 cups Basmati rice
  12. 3 cups water
  13. 2 Tbsp. Olivia's Honey Ginger Balsamic, or more to taste
Instructions
  1. Separate 12 small inner lettuce leaves, wash and dry thoroughly. Set aside.
  2. Heat 2 Tbsp. Cilantro Olive Oil in a skillet, add onion and sweat until translucent.
  3. Add ground turkey and cook until no longer pink.
  4. Drain fat and return meat to pan.
  5. Add remaining ingredients and mix well.
  6. To serve, place turkey and rice in lettuce leaf; wrap and eat by hand.
  7. Ginger-Honey Rice
  8. Cook rice according to directions, adding the Honey Ginger Balsamic just before end of cooking. Mix well.
Adapted from In the Kitchen with Fustini's
Adapted from In the Kitchen with Fustini's
Olivia Olive Oil https://oliviaevoo.com/
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Summer Peach Balsamic Pizza

Summer Peach Balsamic Pizza
Serves 2
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Ingredients
  1. 1 batch pizza dough (use your favorite recipe, or use mine here)
  2. 1 cup Olivia's Peach White Balsamic
  3. 2 tablespoons Olivia's Bacon Olive Oil (Use Habanero Olive Oil to spice it up! Or non-flavored olive oil as well)
  4. 8 ounces fresh mozzarella, sliced or grated
  5. 2 ounces soft goat cheese, crumbled
  6. 4 peaches, pitted and thinly sliced
  7. 1/2 cup coarsely chopped basil
Instructions
  1. Preheat the oven to 500 degrees F or as high as your oven will go. If you have a pizza stone, preheat the stone in the oven for at least 30 minutes to allow it to get thoroughly hot.
  2. Divide dough into tennis-ball sized pieces.
  3. Take one piece of dough and punch it down on a lightly floured surface.
  4. Roll the dough out into a circle approximately 1/4-inch thin.
  5. Place the pizza on a pizza peel or pan that has been generously coated with corn meal.
  6. Lightly brush with 1 tablespoon of Bacon Olive Oil.
  7. Top with mozzarella, goat cheese, and peach slices.
  8. Drizzle the pizza with Peach White Balsamic.
  9. Repeat for remaining pizzas.
  10. Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack.
  11. Bake for 8 to 10 minutes or until pizza crust is golden and cheese is melted.
  12. Remove from oven and top with basil and drizzle with peach white balsamic.
  13. Cut into slices and serve.
Olivia Olive Oil https://oliviaevoo.com/
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Pineapple Balsamic Lemonade Cocktail

Pineapple Balsamic Lemonade Cocktail
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Ingredients
  1. 10 lemons, juiced, approx 1 cup of lemon juice
  2. 3/4 cup super fine sugar
  3. 4 cups water
  4. 1 – 2 tsp Olivia Pineapple Balsamic Vinegar
  5. 1 cup vodka (optional)
Instructions
  1. Combine the lemon juice, sugar and water in a large pitcher and mix to combine.
  2. Add the Pineapple Balsamic Vinegar and taste.
  3. Adjust amount of balsamic if needed.
  4. If you wish, add vodka and stir.
Olivia Olive Oil https://oliviaevoo.com/
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The Blood Orange Extra Virgin

The Blood Orange Extra Virgin
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Ingredients
  1. 2 oz cucumber vodka
  2. 3/4 oz lime juice
  3. 1/2 oz simple syrup
  4. 1/2 oz Olivia's Blood Orange Olive Oil
  5. 1/2 celery sprig
Instructions
  1. Chop up celery sprig and muddle inside mixing tin; then add in Blood Orange Olive Oil after the celery is muddled.
  2. Add syrup to mixing tin.
  3. Add 2 oz cucumber vodka.
  4. Add ice.
  5. Add splash of soda.
  6. Finally, use celery sprig for garnish.
Olivia Olive Oil https://oliviaevoo.com/