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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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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/
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Garlic Basil Chicken with Tomato Butter Sauce

Garlic Basil Chicken with Tomato Butter Sauce
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Ingredients
  1. 1 lb. boneless skinless chicken breasts
  2. Salt and pepper
  3. 1/4 cup Olivia's Basil Olive Oil
  4. 5-6 roma tomatoes, diced
  5. 3 cloves garlic, minced
  6. One handful fresh basil, loosely packed, cut into ribbons
  7. 1/4 cup butter
  8. 8 ounces pasta, like spaghetti, linguine, or bucatini
Instructions
  1. Cover the chicken with plastic wrap and pound each piece to an even thickness, about one inch or so in the thickest parts (this just helps it cook faster and more evenly).
  2. Remove the plastic and sprinkle each piece of chicken generously with sea salt and freshly ground pepper.
  3. Prep the tomatoes, garlic, and basil and set aside.
  4. Make the pasta according to package directions.
  5. Heat the Basil Olive Oil on medium high in a large heavy skillet
  6. Add the chicken and cook for several minutes on each side – the goal here is to get the chicken cooked AND get a nice browning on the outside.
  7. When the chicken is done, set aside.
  8. Give the Basil Olive Oil a few minutes to cool, add the tomatoes, and return to heat.
  9. Simmer to cook the tomatoes down into a chunky-sauce-like-mixture.
  10. Add the garlic and butter and stir to combine until the butter is melted.
  11. Add the chicken back in to soak in the sauce for a few minutes.
  12. Just before serving, stir in the basil.
  13. Top servings of pasta with the chicken and the sauce.
Olivia Olive Oil https://oliviaevoo.com/
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Cranberry Pear Stuffed Baked Pork Chops

Cranberry Pear Stuffed Baked Pork Chops
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Ingredients
  1. 4 2” thick boneless pork chops
Stuffing
  1. 1 tsp. Kosher salt
  2. 1 tsp. black pepper
  3. 1/4 cup panko or dry breadcrumbs
  4. 1/4 cup apple juice or white wine
  5. 2 Tbsp dried cranberries
  6. 2-3 fresh pears, diced
  7. 1 Tbsp pure maple syrup
  8. 2 Tbsp white or yellow onion, diced
  9. 1 tsp. fresh rosemary, minced
  10. ​2 tsp. Olivia's Cranberry Pear Balsamic Vinegar
Seasoning
  1. 1 Tbsp Olivia's Basil Olive Oil
  2. 2 tsp. fresh rosemary, minced
  3. 1/2 tsp. garlic powder
  4. 1 tsp. Kosher salt
  5. 1/2 tsp. black pepper
  6. 1-2 tsp. Olivia's Cranberry Pear Balsamic Vinegar
Instructions
  1. Preheat oven to 375.
  2. Line a baking dish with foil and spritz with non-stick cooking spray. Set aside.
Make the filling
  1. Put the panko, Cranberry Pear Balsamic and apple juice in a small bowl and stir to combine.
  2. Stir in the rest of the stuffing ingredients and set aside.
  3. Cut a pocket in each pork chop by making a horizontal slice almost to the bone; fill with stuffing. (Pack it in there as tightly as you can.) Secure with toothpicks if necessary.
  4. Drizzle or brush with the Basil Olive Oil and Cranberry Balsamic; then sprinkle the rest of the seasoning ingredients on top of the pork chops.
  5. Put the pork chops into the prepared dish (uncovered) and bake for 35-40 minutes (or until the meat juices run clear). (If you have extra stuffing, you can mound it next to the pork chops in the pan.) If they're not as brown as you'd like, you can stick them under the broiler for a couple of minutes right before serving.
Olivia Olive Oil https://oliviaevoo.com/
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Portobello & Garlic Cilantro Chicken Thighs

Portobello & Garlic Cilantro Chicken Thighs
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Ingredients
  1. 4 chicken thighs, skin on and bone in
  2. 2 tbsp. Olivia's Portobello & Garlic Olive Oil
  3. 2 tbsp. Olivia's Aged Garlic Cilantro Balsamic
  4. salt and pepper to taste
Instructions
  1. In a Ziploc bag or dish, cover the thighs with the Garlic Cilantro Balsamic and Portobello & Garlic Olive Oil.
  2. Allow to marinade in the refrigerator for at least 30 min and up to a day.
  3. Preheat oven to 425 degrees.
  4. Put chicken on a sheet pan, skin side up.
  5. Sprinkle with salt and pepper.
  6. Put in the oven and bake until the chicken is done and skin is brown and crispy.
Olivia Olive Oil https://oliviaevoo.com/
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Portobello & Garlic Easy Peasy Pasta

Portobello & Garlic Easy Peasy Pasta
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Ingredients
  1. 1 Box of your favorite pasta
  2. 1/4 cup Olivia's Portobello & Garlic Olive Oil
  3. 1 tablespoon chopped fresh parsley
  4. salt and ground black pepper to taste
  5. 2 tablespoons grated Parmesan cheese
Instructions
  1. Cook pasta as directed.
  2. Toss hot cooked pasta with Portobello and Garlic Olive Oil.
  3. Add the parsley, salt, and ground black pepper to taste.
  4. Serve with fresh-grated Parmesan cheese.
Olivia Olive Oil https://oliviaevoo.com/
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Sriracha Mango Fish Tacos with Lime Olive Oil

Sriracha Mango Fish Tacos with Lime Olive Oil
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Ingredients
  1. 1/2 cup of Olivia's Persian Lime Olive Oil (split)
  2. 1 Tablespoon butter
  3. 4 Tilapia Fillets, cut into 1 inch pieces (you may substitute any other firm, white fish)
  4. 1/4 teaspoon Kosher salt
  5. 1/2 head red cabbage, coarsely chopped
  6. 3 green onions, diced
  7. 3 Tbsp Olivia's Sriracha Mango White Balsamic
  8. 1 large tomato, seeded and diced
  9. 2 cups shredded Monterrey Jack cheese
  10. 6 small tortillas, warmed
Instructions
  1. In a large skillet, heat 2 Tbsp Persian Lime Olive Oil and butter over medium heat, until butter is melted.
  2. Add tilapia pieces to the skillet and cook over medium heat for 5 minutes, stirring occasionally. Sprinkle with salt.
  3. Whisk 1/4 cup of Persian Lime Olive Oil and 3 Tbsp of Sriracha Mango Balsamic.
  4. While fish is cooking, toss chopped cabbage and onion with the Sriracha Mango Balsamic and Persian Lime Olive Oil dressing. Once combined, add to the skillet with the fish and continue stirring over medium heat until cabbage becomes tender and fish is completely cooked through (approximately 5 minutes).
  5. Remove from heat.
  6. Assemble the tortillas with shredded cheese, fish and cabbage mixture, and topped with diced tomatoes. Drizzle with Persian Lime EVOO & Sriracha Mango Balsamic Dressing.
Olivia Olive Oil https://oliviaevoo.com/
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Seared Steak with Blackberry Balsamic

Seared Steak with Blackberry Balsamic
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Ingredients
  1. 1/2 cup Olivia's Blackberry Balsamic Vinegar
  2. 2 tablespoons brown sugar
  3. 1/2 cup fresh blackberries
  4. 1 lb of flap meat steak
  5. 1/4 cup blue cheese crumbles
  6. 1 tablespoons fresh rosemary chopped
  7. Coarse sea salt and cracked black pepper
Instructions
  1. Heat the Blackberry Balsamic, sugar and blackberries in a small pan over a low-medium heat for about 10 minutes and it coats the back of a spoon like syrup.
  2. Strain the vinegar mixture into a small bowl pushing the blackberries with the spoon to retrieve as much liquid as possible.
  3. Heat your grill to a high heat. Season the meat with salt and pepper.
  4. When the grill is really hot, cook the steak for about 3 minutes each side, not moving it at all while it's cooking.
  5. Take the steak from the grill and let it rest on a wooden board for 3-4 minutes.
  6. Slice the steak with a sharp knife across the grain into thin strips.
  7. Sprinkle the blue cheese crumbles over the steak followed by the chopped rosemary.
  8. Finally drizzle some of the balsamic glaze over the steak.
  9. Serve at once on the board and eat as is or add it to some warm mini tortillas.
Olivia Olive Oil https://oliviaevoo.com/
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Habanero Jerk Chicken

Habanero Jerk Chicken
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Ingredients
  1. 4 Garlic cloves
  2. 1 piece Ginger, fresh
  3. 3 Green onions
  4. 1 Lime, wedge
  5. 1/4 cup Lime juice
  6. 2 tbsp Allspice, ground
  7. 1/2 tsp Cinnamon, ground
  8. 1/2 tsp Cloves, ground
  9. 1/2 tsp Nutmeg, ground
  10. 1 tsp Salt
  11. 2 tbsp Olivia's Habanero Olive Oil
  12. 1 tsp Cumin
Instructions
  1. Place all ingredients except for the chicken and lime wedges in a food processor and blend until smooth.
  2. Pat the chicken dry and place in a single layer in a large baking dish.
  3. Spread the spice mixture evenly over the chicken.
  4. Refrigerate at least 30 minutes but up to overnight.
  5. When ready to cook remove the chicken from the refrigerator and either preheat the oven to 350 °F or preheat your grill or grill pan to medium-high.
  6. If baking bake for 1 hour, and then broil for 5-10 minutes to char. If grilling, grill for 45-50 minutes or until the chicken is cooked through (165 °F) and charred in multiple places. You’ll want to flip occasionally.
  7. Let rest 10 minutes after cooking. Serve with lime wedges and cauli-rice.
Olivia Olive Oil https://oliviaevoo.com/