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Spinach Salad w/Raspberry Balsamic and Blood Orange Dressing

Spinach Salad w/Raspberry Balsamic and Blood Orange Dressing
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Ingredients
  1. 12 ounces cleaned and dried baby spinach
  2. 1/2 small head of Boston or Bibb lettuce leaves, cleaned and dried
  3. 3 ounces fresh raspberries, rinsed and dried
  4. 3 ounces blackberries, rinsed and dried
  5. 5-6 ounces canned drained mandarin oranges or fresh Cara Cara segments
  6. 1 1/2 ounces honey roasted almonds or nuts of your choice
  7. 1-2 ounces crumbled Gorgonzola cheese
  8. 1 tablespoon Olivia's Blood Orange Olive Oil
  9. 2 tablespoon Olivia's Raspberry Balsamic Vinegar
  10. 2 teaspoons honey
  11. 2-3 teaspoons sugar
  12. Salt and pepper
Instructions
  1. Whisk Blood Orange Olive Oil, Raspberry Balsamic, sugar, honey, and salt and pepper, taste for sweetness.
  2. Make your salad either on individual chilled salad plates or in a big salad bowl.
  3. Dress and toss just before serving.
Olivia Olive Oil https://oliviaevoo.com/
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Lemon Balsamic Sparkling Shrub

Lemon Balsamic Sparkling Shrub
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Ingredients
  1. 2 cups Olivia's Lemon White Balsamic
  2. 1 cup fresh blueberries crushed
  3. 2” sprig fresh thyme (optional)
  4. 8 cups chilled sparkling water​
Instructions
  1. In a one liter mason jar or container add the fresh botanical ingredients.
  2. Pour the balsamic over the fruit and allow to "infuse" for at least one hour or up to four hours under refrigeration. The longer it sits, the more pronounced the flavor of the fruit infusion.
  3. Strain and keep refrigerated and tightly covered for up to one month.
  4. To serve, add 1-2 tablespoons of infused drinking vinegar (shrub) depending on your preference for sweetness to 8 oz. of chilled sparkling water.
  5. Serve over ice if desired.
Notes
  1. Makes between 16-32 servings depending on amount added to water or cocktails.
  2. Enjoy!!
Olivia Olive Oil https://oliviaevoo.com/
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Avocado Shrimp Boats

Avocado Shrimp Boats
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Ingredients
  1. 1 tablespoon Olivia's Cilantro and Roasted Onion Olive Oil
  2. 6 medium uncooked shrimp, shelled and deveined
  3. 1 avocado
  4. 1/2 lime, juiced
  5. 8 cherry tomatoes, halved
  6. 2 tablespoons crumbled Mexican cheese such as queso fresca or cotija
  7. Salt and pepper, to taste
  8. Optional: 1/2 teaspoon minced jalapeno pepper
  9. Optional garnish: 1 tablespoon chopped fresh cilantro
Instructions
  1. Heat ½ tablespoon Cilantro and Roasted Onion Olive Oil in a medium pan over medium-high heat. Season the shrimp with salt and pepper and add it to the pan, cooking for 1 minute on the first side.
  2. Use tongs to flip them over and cook for another 1-2 minutes, until opaque.
  3. Remove from the pan and cut into ½ inch pieces.
  4. Cut the avocado in half lengthwise and remove the pit. You now have a small well in each half of the avocado. Create a bigger well by scooping out some flesh with a melon baller or spoon. Reserve what you scooped out and set it aside in a medium bowl.
  5. Rub the exposed avocado flesh with lime juice or the spent lime half to prevent browning.
  6. Mash the reserved avocado flesh with remaining ½ tablespoon of Cilantro and Roasted Onion Olive oil, ½ teaspoon lime juice and ½ teaspoon minced jalapeno.
  7. Add the shrimp and mix to combine.
  8. Add the cherry tomato halves and gently mix. Taste and adjust seasonings, adding more salt, pepper or lime if necessary.
  9. Spoon the mixture into the wells in each avocado half.
  10. Top each with 1 tablespoon of Mexican cheese and a sprinkle of cilantro, if using.
  11. Serve the avocado shrimp boats with a spoon, scraping the avocado flesh out of the skin to enjoy with the shrimp mixture.
Olivia Olive Oil https://oliviaevoo.com/
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Cilantro & Roasted Onion Stuffed Mushrooms

Cilantro & Roasted Onion Stuffed Mushrooms
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Ingredients
  1. 1 (10 oz.) pack crimini mushroom caps
  2. 1 1/2 cups fresh organic spinach
  3. 1-3 minced or pressed cloves of garlic
  4. 1/2 cup pecans
  5. Olivia's Traditional Balsamic Vinegar
  6. Olivia's Cilantro & Roasted Onion Olive Oil
  7. Salt, pepper and curry powder to taste
Instructions
  1. Take out stems of mushrooms and turn the caps over.
  2. Baste both sides with the Cilantro & Roasted Onion Olive Oil.
  3. Place on a lined baking sheet and cook at 400 degrees for 5 minutes.
  4. In food processor, combine spinach, garlic, pecans and spices until a green paste forms.
  5. Remove mushrooms from the oven and stuff with spinach mixture and bake again for 15 minutes.
  6. Remove mushrooms and drizzle with the Traditional Balsamic Vinegar.
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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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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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/