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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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Halibut with Smoky Orange Vinaigrette

Halibut with Smoky Orange Vinaigrette
Serves 4
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Prep Time
3 min
Cook Time
8 min
Prep Time
3 min
Cook Time
8 min
Ingredients
  1. 2 tablespoons Olivia's Blood Orange Olive Oil
  2. 1 tablespoon white wine vinegar
  3. 1 tablespoon orange juice
  4. 1 tablespoon minced fresh flat-leaf parsley
  5. 1/2 teaspoon salt, divided
  6. 1/2 teaspoon smoked paprika, divided
  7. 4 (6-ounce) firm fish fillets such as halibut, snapper, or salmon
  8. 2 teaspoons Olivia's Blood Orange Olive Oil
  9. 1/4 teaspoon pepper
Instructions
  1. Combine first 5 ingredients, 1/8 teaspoon salt, and 1/4 teaspoon paprika in a medium bowl. Set aside.
  2. Brush fish on both sides with Blood Orange Olive Oil, and sprinkle with pepper and remaining salt and paprika.
  3. Heat nonstick or cast iron skillet over medium-high heat; add fish, and cook 4 minutes on each side or until fish flakes easily with a fork.
  4. Drizzle reserved vinaigrette over cooked fish.
Notes
  1. The sweet-and-smoky citrus sauce is great with chicken or shrimp, too.
Olivia Olive Oil https://oliviaevoo.com/
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Blood Orange BBQ Bourbon Chicken w/Pineapple Balsamic

Blood Orange BBQ Bourbon Chicken w/Pineapple Balsamic
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Ingredients
  1. 1 Chicken Breast (per serving)
  2. 2 Tbsp Olivia's Blood Orange Olive Oil
  3. 1 Tsp of Olivia's Pineapple White Balsamic
  4. 1/2 Tsp JM Thomason's BBQ Bourbon Rub
Instructions
  1. Combine the Blood Orange Olive Oil, Pineapple Balsamic and BBQ Bourbon Rub.
  2. Pour over chicken and grill until chicken is fully cooked
Notes
  1. You can also use this rub on fish or pork!
Olivia Olive Oil https://oliviaevoo.com/
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Raspberry Balsamic Garlic Chicken

Raspberry Balsamic Garlic Chicken
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Ingredients
  1. 4 Chicken breast, skinless boneless
  2. 1 tsp Sage, dried
  3. 1/4 cup Shallots or red onion
  4. 2 Tbsp. garlic
  5. 1 tsp Thyme, dried
  6. 1/4 cup Olivia's Aged Dark Raspberry Balsamic
  7. 3 Tbsp. dijon or yellow mustard
  8. 1/2 tsp Pepper
  9. 1/2 tsp Salt
  10. 2 Tbsp. orange juice
Instructions
  1. Preheat oven to 350 degrees.
  2. Prepare a 13x9 pan with tinfoil lightly coated with cooking spray.
  3. In a small bowl, Dark Raspberry Balsamic, orange juice, Dijon mustard, salt, pepper, sage, thyme, minced shallots and garlic. Set aside.
  4. Place chicken in your prepared baking dish and pour jam mixture evenly over chicken.
  5. Cover with tinfoil and bake for 25 minutes.
  6. Remove pan from oven. Discard tinfoil.
  7. Spoon or baste mixture over chicken to coat again as evenly as possible.
  8. Bake uncovered for another 20-25 minutes, depending on the size of your chicken breasts.
  9. Baste one last time and broil for a minute or two for a beautiful finish on top. Enjoy!
Olivia Olive Oil https://oliviaevoo.com/
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Spinach Salad with Fruit & Raspberry Lime Dressing

Spinach Salad with Fruit & Raspberry Lime Dressing
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Salad
  1. 6 oz fresh baby spinach, chopped
  2. 2 red apples, cored and diced
  3. 2 pears, cored and diced
  4. 4 clementine oranges, peeled and separated into segments
  5. 3 kiwi fruit, peeled and sliced into thin rounds and then slice rounds into quarters
  6. 1/2 cup dried cranberries
  7. 1 cup pomegranate seeds
Dressing
  1. 1 to 2 Tbsps Olivia's Aged Dark Raspberry Balsamic
  2. 3 Tbsps Olivia's Persian Lime Olive Oil
Instructions
  1. Combine all salad ingredients (except the dressing ingredients) in a large bowl.
  2. In a separate small bowl, whisk together the Persian Lime Olive Oil and Dark Raspberry Balsamic.
  3. Pour the dressing over the salad and gently toss to coat.
  4. Serve immediately.
Olivia Olive Oil https://oliviaevoo.com/
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Chili-Lime Chicken Kabobs

Chili-Lime Chicken Kabobs
This dish gives chicken a citrus and spicy taste with Olivia's Persian Lime Olive Oil and JM Thomason's Chili Lime Seasoning Blend.
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Ingredients
  1. 3 Tbsp Olivia's Persian Lime Olive Oil
  2. 1 1/2 Tbsp red wine vinegar
  3. 2 Tbsp JM Thomason Chili Lime Seasoning Blend
  4. Salt and Pepper to taste
  5. 1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch
  6. Skewers
Instructions
  1. In a small bowl, whisk together Persian Lime Olive Oil and vinegar.
  2. Season with Chili Lime Seasoning Blend
  3. Place the chicken in a shallow baking dish with the sauce, and stir to coat.
  4. Cover, and marinate in the refrigerator at least 1 hour.
  5. Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
  6. Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.
Olivia Olive Oil https://oliviaevoo.com/
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NY Strip Steak with Chocolate Balsamic

NY Strip Steak with Chocolate Balsamic
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Ingredients
  1. 4 New York Strip steaks
  2. Salt and Pepper, to taste
  3. 8 ounces blue cheese, crumbled
  4. 1 cup of Olivia's Chocolate Balsamic Vinegar
  5. 2 tablespoons European style butter
Instructions
  1. Season meat to taste with salt and pepper.
  2. Grill steaks 10 – 12 minutes or until desired doneness.
  3. During the last 3 minutes of grilling, sprinkle blue cheese over steaks.
  4. Remove from grill and allow the meat to rest for 5 minutes before serving.
  5. In a small saucepan, combine 1 cup Chocolate Balsamic Vinegar.
  6. Bring to boil, reduce heat to low.
  7. Simmer uncovered until reduced by half, stirring occasionally.
  8. Remove from heat, add 2 tablespoons butter, stir to melt.
  9. Once melted, drizzle over steaks and serve.
Olivia Olive Oil https://oliviaevoo.com/
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Blood Orange EVOO and Dark Chocolate Balsamic Roasted Chicken

Blood Orange EVOO and Dark Chocolate Balsamic Roasted Chicken
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Ingredients
  1. 3 tablespoons Olivia's Blood Orange Olive Oil
  2. ¼ cup Olivia's Chocolate Balsamic Vinegar
  3. 2 tablespoons Dijon mustard
  4. 2 tablespoons fresh lemon juice
  5. 3 garlic cloves, chopped
  6. 1 teaspoon salt
  7. ½ teaspoon freshly ground black pepper
  8. 4½ pounds chicken leg quarters, cut into pieces
  9. ½ cup chicken stock
  10. 1-2 teaspoons orange zest for garnish)
  11. 1-2 tablespoons chopped fresh parsley leaves, for garnish
Instructions
  1. Rinse chicken and dry with paper towels.
  2. Trim any excess skin and visible fat from chicken pieces. Cut each leg quarter with a sharp knife separating into thigh and drumstick pieces.
  3. Prepare marinade by whisking the first seven ingredients together (the Blood Orange EVOO, chocolate balsamic vinegar, Dijon mustard, garlic, lemon juice, salt and pepper). Since the mustard is a good emulsifier, you don’t need to stream in the blood orange olive oil; you can mix all the ingredients at once.
Olivia Olive Oil https://oliviaevoo.com/
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Pistachio Pork Loin

Pistachio Pork Loin
Use Olivia's Herbes de Provence Olive Oil for this savory pork loin. Thank you to our loyal customer Amy Brown for this recipe!
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Ingredients
  1. Crushed Pistachios
  2. 2 lb Pork Loin (depending on the servings needed)
  3. 2 Tbsp Olivia's Herbes de Provence Olive Oil
  4. 1 Tbsp Melted Butter
  5. Dijon Mustard
Instructions
  1. Slather the pork loin with Dijon Mustard.
  2. Pour 1/2 the mixture on the bottom of the roasting pan.
  3. Place the pork loin in the pan.
  4. Pour remaining mixture over the top.
  5. Cook for 1 hour at 350 degrees
Olivia Olive Oil https://oliviaevoo.com/
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Roasted Pears Oatmeal w/Cinnamon Pear Balsamic

Roasted Pears Oatmeal w/Cinnamon Pear Balsamic
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Roasted Pears
  1. 2-3 pears, (about 1 pound)
  2. 1 tablespoon lemon juice
  3. 2 tablespoons sugar
Oatmeal
  1. 3 cups water
  2. 1 pinch of salt
  3. 1 cup oats
  4. 1 tsp almond extract
  5. 1/4 cup Cream-Flavored Protein Powder
  6. Olivia's Cinnamon Pear Balsamic
Roasted Pears
  1. Preheat oven to 425°F.
  2. Peel, core and cut pears into ½-inch-thick slices.
  3. Toss the pear slices with lemon juice in a large bowl.
  4. Add sugar and toss once again. Transfer to a baking pan large enough to hold the slices in a single layer.
  5. Roast, stirring occasionally to prevent scorching, until the pears are tender and golden brown, 25 to 30 minutes.
Oatmeal
  1. Heat 3 cups of water and a pinch of salt in a medium pot until boiling.
  2. Add in the oats, turn the heat down to low, cover and cook for 10 minutes.
  3. Stir in the almond extract and protein powder.
  4. Add salt to taste.
  5. Split oatmeal between two bowls.
  6. Top with roasted pears and a drizzle with Cinnamon Pear Balsamic.
Olivia Olive Oil https://oliviaevoo.com/