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Balsamic Braised Beef Short Ribs


Balsamic Braised Beef Short Ribs

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


  • 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


  • 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.


~Adapted from The Olive Oil & Vinegar Lover’s Cookbook! Buy it here for more great recipes.~
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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  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
  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
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Black Currant Roasted Butternut Squash Risotto

Black Currant Roasted Butternut Squash Risotto
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  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
  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.
  1. Optional: Substitute vegetable stock for chicken stock and it becomes a delicious vegetarian main course!
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Herbes de Provence Turkey w/ Black Currant Sauce

Herbes de Provence Turkey w/ Black Currant Sauce
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  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
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Aged Apple Balsamic Chicken

Aged Apple Balsamic Chicken
Serves 4
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Prep Time
15 min
Cook Time
4 hr
Total Time
19 hr
Prep Time
15 min
Cook Time
4 hr
Total Time
19 hr
  1. 4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
  2. 1/2 cup chicken broth
  3. 1/4 cup Olivia's Aged Apple Balsamic Vinegar
  4. 2 tablespoons lemon juice
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon garlic powder
  7. 1/2 teaspoon dried thyme
  8. 1/2 teaspoon paprika
  9. 1/2 teaspoon pepper
  10. 2 tablespoons butter
  11. 2 tablespoons all-purpose flour
  1. Place chicken in a 1-1/2-qt. slow cooker.
  2. In a small bowl, combine the broth, Aged Apple Balsamic vinegar, lemon juice and seasonings; Pour over meat.
  3. Cover and cook on low for 4-5 hours or until chicken is tender.
  4. Remove chicken; keep warm.
  5. Skim fat from cooking liquid. In a small saucepan, melt butter; stir in flour until smooth.
  6. Gradually add cooking liquid.
  7. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with chicken.
Olivia Olive Oil
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Sriracha Mango Chicken Bowl

Sriracha Mango Chicken Bowl
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  1. 2 Fillets Organic Chicken Breasts
  2. 1 (almost ripe) Mango
  3. 1 Lime
  4. 1/2 cup Olivia's Sriracha Mango Balsamic
  5. 1 cup Puréed Mango
  6. 1 Chopped Shallot
  7. Cilantro for garnish
  8. 1 Garlic Clove
  1. Season Chicken with sea salt, juice of 1 lime, fresh black cracked pepper and garlic. Set to side. Pour 1/2 cup Sriracha Mango Balsamic, puréed mango and shallot into bowl and mix until it becomes a thick and chunky dressing. Set to side.
  2. Throw chicken on the grill, once it’s done, plate it and slice it.
  3. Pour dressing overtop, plate with white jasmine rice and chopped mango, garnish with cilantro and enjoy!
Olivia Olive Oil
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Rosemary Ham w/ Garlic and Lemon

Rosemary Ham w/ Garlic and Lemon
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  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
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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
  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
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Raspberry Blood Orange Chicken with Champagne Au Jus

Raspberry Blood Orange Chicken with Champagne Au Jus
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  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
  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
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Garlic Basil Chicken with Tomato Butter Sauce

Garlic Basil Chicken with Tomato Butter Sauce
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  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
  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.
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