Category: Entrees

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Sriracha Mango Fish Tacos with Lime Olive Oil

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Sriracha Mango Fish Tacos with Lime Olive Oil

Ingredients

  • 1/2 cup of Olivia's Persian Lime Olive Oil split
  • 1 Tablespoon butter
  • 4 Tilapia Fillets cut into 1 inch pieces (you may substitute any other firm, white fish)
  • 1/4 teaspoon Kosher salt
  • 1/2 head red cabbage coarsely chopped
  • 3 green onions diced
  • 3 Tbsp Olivia's Sriracha Mango White Balsamic
  • 1 large tomato seeded and diced
  • 2 cups shredded Monterrey Jack cheese
  • 6 small tortillas warmed

Instructions

  • In a large skillet, heat 2 Tbsp Persian Lime Olive Oil and butter over medium heat, until butter is melted.
  • Add tilapia pieces to the skillet and cook over medium heat for 5 minutes, stirring occasionally. Sprinkle with salt.
  • Whisk 1/4 cup of Persian Lime Olive Oil and 3 Tbsp of Sriracha Mango Balsamic.
  • 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).
  • Remove from heat.
  • Assemble the tortillas with shredded cheese, fish and cabbage mixture, and topped with diced tomatoes. Drizzle with Persian Lime EVOO & Sriracha Mango Balsamic Dressing.
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Seared Steak with Blackberry Balsamic

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Seared Steak with Blackberry Balsamic

Ingredients

  • 1/2 cup Olivia's Blackberry Balsamic Vinegar
  • 2 tablespoons brown sugar
  • 1/2 cup fresh blackberries
  • 1 lb of flap meat steak
  • 1/4 cup blue cheese crumbles
  • 1 tablespoons fresh rosemary chopped
  • Coarse sea salt and cracked black pepper

Instructions

  • 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.
  • Strain the vinegar mixture into a small bowl pushing the blackberries with the spoon to retrieve as much liquid as possible.
  • Heat your grill to a high heat. Season the meat with salt and pepper.
  • When the grill is really hot, cook the steak for about 3 minutes each side, not moving it at all while it's cooking.
  • Take the steak from the grill and let it rest on a wooden board for 3-4 minutes.
  • Slice the steak with a sharp knife across the grain into thin strips.
  • Sprinkle the blue cheese crumbles over the steak followed by the chopped rosemary.
  • Finally drizzle some of the balsamic glaze over the steak.
  • Serve at once on the board and eat as is or add it to some warm mini tortillas.
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Habanero Jerk Chicken

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Habanero Jerk Chicken

Ingredients

  • 4 Garlic cloves
  • 1 piece Ginger fresh
  • 3 Green onions
  • 1 Lime wedge
  • 1/4 cup Lime juice
  • 2 tbsp Allspice ground
  • 1/2 tsp Cinnamon ground
  • 1/2 tsp Cloves ground
  • 1/2 tsp Nutmeg ground
  • 1 tsp Salt
  • 2 tbsp Olivia's Habanero Olive Oil
  • 1 tsp Cumin

Instructions

  • Place all ingredients except for the chicken and lime wedges in a food processor and blend until smooth.
  • Pat the chicken dry and place in a single layer in a large baking dish.
  • Spread the spice mixture evenly over the chicken.
  • Refrigerate at least 30 minutes but up to overnight.
  • 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.
  • 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.
  • Let rest 10 minutes after cooking. Serve with lime wedges and cauli-rice.
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Basil Marinated Grilled Pork Chops

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Basil Marinated Grilled Pork Chops

Ingredients

  • 1/3 cup soy sauce
  • 1/2 cup Olivia's Basil Olive Oil
  • 1/3 cup fresh lemon juice
  • 1/4 cup Worcestershire sauce
  • 1 1/2 tablespoons garlic powder
  • 1 teaspoon ground pepper
  • 8-10 Pork chops

Instructions

  • Mix all the ingredients together
  • Place chops in a ziplock bag or casserole dish
  • Pour mixture in, covering all the chops
  • Marinate for 1-4 hours (the longer the better)
  • Flip pork chops after half the time (message pork chops if in ziplock bag)
  • Grill till desired finish.

Notes

This can also be used for pork tenderloin, chicken or steak.
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Fig Balsamic Shredded Beef

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Fig Balsamic Shredded Beef

Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes

Ingredients

  • 3 lbs chuck or round roast beef or any similar beef cut suitable for slow roasting

For the Sauce

  • ½ cup Olivia's Fig Balsamic
  • 1 cup water
  • 3 tbsp. Worcestershire sauce
  • 2 tbsp. soy sauce
  • 4 cloves garlic minced
  • 1 tbsp. honey
  • ½ tsp. ground black pepper optional
  • 1 tsp. chilli flakes optional

Instructions

  • Preheat oven to 160 degrees C (320 F)
  • 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).
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve on rolls as an appetizer or an entree.

Notes

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.
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Halibut with Smoky Orange Vinaigrette

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Halibut with Smoky Orange Vinaigrette

Prep Time 3 minutes
Cook Time 8 minutes

Ingredients

  • 2 tablespoons Olivia's Blood Orange Olive Oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon orange juice
  • 1 tablespoon minced fresh flat-leaf parsley
  • 1/2 teaspoon salt divided
  • 1/2 teaspoon smoked paprika divided
  • 4 6-ounce firm fish fillets such as halibut, snapper, or salmon
  • 2 teaspoons Olivia's Blood Orange Olive Oil
  • 1/4 teaspoon pepper

Instructions

  • Combine first 5 ingredients, 1/8 teaspoon salt, and 1/4 teaspoon paprika in a medium bowl. Set aside.
  • Brush fish on both sides with Blood Orange Olive Oil, and sprinkle with pepper and remaining salt and paprika.
  • 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.
  • Drizzle reserved vinaigrette over cooked fish.

Notes

The sweet-and-smoky citrus sauce is great with chicken or shrimp, too.
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Blood Orange BBQ Bourbon Chicken w/Pineapple Balsamic

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Blood Orange BBQ Bourbon Chicken w/Pineapple Balsamic

Ingredients

  • 1 Chicken Breast per serving
  • 2 Tbsp Olivia's Blood Orange Olive Oil
  • 1 Tsp of Olivia's Pineapple White Balsamic
  • 1/2 Tsp JM Thomason's BBQ Bourbon Rub

Instructions

  • Combine the Blood Orange Olive Oil, Pineapple Balsamic and BBQ Bourbon Rub.
  • Pour over chicken and grill until chicken is fully cooked

Notes

You can also use this rub on fish or pork!
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Raspberry Balsamic Garlic Chicken

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Raspberry Balsamic Garlic Chicken

Ingredients

  • 4 Chicken breast skinless boneless
  • 1 tsp Sage dried
  • 1/4 cup Shallots or red onion
  • 2 Tbsp. garlic
  • 1 tsp Thyme dried
  • 1/4 cup Olivia's Aged Dark Raspberry Balsamic
  • 3 Tbsp. dijon or yellow mustard
  • 1/2 tsp Pepper
  • 1/2 tsp Salt
  • 2 Tbsp. orange juice

Instructions

  • Preheat oven to 350 degrees.
  • Prepare a 13x9 pan with tinfoil lightly coated with cooking spray.
  • In a small bowl, Dark Raspberry Balsamic, orange juice, Dijon mustard, salt, pepper, sage, thyme, minced shallots and garlic. Set aside.
  • Place chicken in your prepared baking dish and pour jam mixture evenly over chicken.
  • Cover with tinfoil and bake for 25 minutes.
  • Remove pan from oven. Discard tinfoil.
  • Spoon or baste mixture over chicken to coat again as evenly as possible.
  • Bake uncovered for another 20-25 minutes, depending on the size of your chicken breasts.
  • Baste one last time and broil for a minute or two for a beautiful finish on top. Enjoy!
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Spinach Salad with Fruit & Raspberry Lime Dressing

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Spinach Salad with Fruit & Raspberry Lime Dressing

Ingredients

Salad

  • 6 oz fresh baby spinach chopped
  • 2 red apples cored and diced
  • 2 pears cored and diced
  • 4 clementine oranges peeled and separated into segments
  • 3 kiwi fruit peeled and sliced into thin rounds and then slice rounds into quarters
  • 1/2 cup dried cranberries
  • 1 cup pomegranate seeds

Dressing

  • 1 to 2 Tbsps Olivia's Aged Dark Raspberry Balsamic
  • 3 Tbsps Olivia's Persian Lime Olive Oil

Instructions

  • Combine all salad ingredients (except the dressing ingredients) in a large bowl.
  • In a separate small bowl, whisk together the Persian Lime Olive Oil and Dark Raspberry Balsamic.
  • Pour the dressing over the salad and gently toss to coat.
  • Serve immediately.
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Chili-Lime Chicken Kabobs

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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.

Ingredients

  • 3 Tbsp Olivia's Persian Lime Olive Oil
  • 1 1/2 Tbsp red wine vinegar
  • 2 Tbsp JM Thomason Chili Lime Seasoning Blend
  • Salt and Pepper to taste
  • 1 pound skinless boneless chicken breast halves - cut into 1 1/2 inch
  • Skewers

Instructions

  • In a small bowl, whisk together Persian Lime Olive Oil and vinegar.
  • Season with Chili Lime Seasoning Blend
  • Place the chicken in a shallow baking dish with the sauce, and stir to coat.
  • Cover, and marinate in the refrigerator at least 1 hour.
  • Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
  • Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.