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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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Ginger Glazed Mahi Mahi

Ginger Glazed Mahi Mahi
Serves 4
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Ingredients
  1. 3 tablespoons honey
  2. 3 tablespoons soy sauce
  3. 3 tablespoons Olivia's Honey Ginger Balsamic
  4. 1 clove garlic, crushed or to taste
  5. 3 teaspoons Olivia's Garlic Olive Oil (divided)
  6. 4 (6 ounce) mahi mahi fillets
  7. salt and pepper to taste
Instructions
  1. In a shallow glass dish, stir together the garlic, honey, soy sauce, Honey Ginger Balsamic Vinegar, and Garlic Olive Oil.
  2. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down.
  3. Cover, and refrigerate for 20 minutes to marinate.
  4. Heat the remaining Garlic Olive Oil in a large skillet over medium-high heat.
  5. Remove fish from the dish, and reserve marinade.
  6. Cook fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
  7. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently.
  8. Spoon glaze over fish, and serve immediately.
Olivia Olive Oil https://oliviaevoo.com/
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Barbecue Pork Ribs w/Balsamic Marinade

Barbecue Pork Ribs w/Balsamic Marinade
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Ingredients
  1. 1 cup tomato sauce
  2. ¼ cup aged Olivia's Espresso Balsamic Vinegar
  3. ¼ cup Olivia's Garlic Olive Oil
  4. ¼ cup honey
  5. ½ tsp. paprika
  6. 1 tsp. onion powder
  7. Salt & pepper to taste
  8. 4 lbs. pork ribs
Instructions
  1. Marinate the ribs in half the sauce (or just enough to coat them. You don't want a ton of extra sauce in there). I put mine in a zipper-top plastic bag overnight.
  2. Warm up your barbecue and place the ribs on the grill, being sure that excess sauce has been wiped away. If it drips down into the flames, the ribs will catch on fire. (Yes, I know this from personal experience)
  3. Cook the ribs until a meat thermometer reaches at least 165 F. on all parts of the ribs. Check multiple spots to be sure! You can always cut off the thinner, already done ribs if the rest of the ribs still have a ways to go.
  4. When fully cooked, remove the ribs from the grill and place on a platter.
  5. Pour the second half of the sauce over the ribs and allow them to sit for about 10 minutes before cutting.
Olivia Olive Oil https://oliviaevoo.com/
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Maple Balsamic Grilled Salmon

Maple Balsamic Salmon
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Ingredients
  1. 1⁄4 cup cup orange juice
  2. 1⁄4 cup Olivia’s Maple Balsamic Vinegar
  3. 4 Tbsp Olivia’s Garlic Olive Oil
  4. 4 salmon fillets or 4 salmon steaks
  5. Salt and pepper, to taste
Instructions
  1. Combine orange juice and Maple Balsamic Vinegar in a saucepan over medium high heat.
  2. Bring to a boil and cook 5 - 6 minutes.
  3. Turn off heat and stir in Garlic Olive Oil.
  4. Season salmon with salt and pepper to taste.
  5. Brush generously with glaze and grill or broil 10 minutes, occasionally brushing with glaze.
Olivia Olive Oil https://oliviaevoo.com/