Category: Entrees

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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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Summer Peach Balsamic Pizza

Summer Peach Balsamic Pizza
Serves 2
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Ingredients
  1. 1 batch pizza dough (use your favorite recipe, or use mine here)
  2. 1 cup Olivia's Peach White Balsamic
  3. 2 tablespoons Olivia's Bacon Olive Oil (Use Habanero Olive Oil to spice it up! Or non-flavored olive oil as well)
  4. 8 ounces fresh mozzarella, sliced or grated
  5. 2 ounces soft goat cheese, crumbled
  6. 4 peaches, pitted and thinly sliced
  7. 1/2 cup coarsely chopped basil
Instructions
  1. Preheat the oven to 500 degrees F or as high as your oven will go. If you have a pizza stone, preheat the stone in the oven for at least 30 minutes to allow it to get thoroughly hot.
  2. Divide dough into tennis-ball sized pieces.
  3. Take one piece of dough and punch it down on a lightly floured surface.
  4. Roll the dough out into a circle approximately 1/4-inch thin.
  5. Place the pizza on a pizza peel or pan that has been generously coated with corn meal.
  6. Lightly brush with 1 tablespoon of Bacon Olive Oil.
  7. Top with mozzarella, goat cheese, and peach slices.
  8. Drizzle the pizza with Peach White Balsamic.
  9. Repeat for remaining pizzas.
  10. Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack.
  11. Bake for 8 to 10 minutes or until pizza crust is golden and cheese is melted.
  12. Remove from oven and top with basil and drizzle with peach white balsamic.
  13. Cut into slices and serve.
Olivia Olive Oil https://oliviaevoo.com/
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Spicy Grilled Pork Chops with Balsamic Peaches

Spicy Grilled Pork Chops with Balsamic Peaches
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Ingredients
  1. 2 thick cut, bone-in pork chops
  2. 2 cups apple cider
  3. 2 cups water
  4. ½ cup granulated sugar
  5. ⅓ cup kosher salt
  6. 2 sprigs rosemary
  7. 2 cloves garlic, peeled and smashed
  8. 1 teaspoon black peppercorns
  9. Olivia's Habanero Olive Oil
  10. kosher salt and freshly cracked black pepper
For the grilled peach salsa
  1. 2 peaches, pitted and halved
  2. 2 tablespoons Habanero Olive Oil, divided
  3. 3 teaspoons granulated sugar, divided
  4. ½ cup slivered red onion
  5. 3 teaspoons Olivia's Peach White Balsamic
  6. 1½ teaspoons Vietnamese chili garlic sauce
  7. Kosher salt
  8. fresh basil leaves
Instructions
  1. Rinse the pork chops, pat dry and place in a freezer bag.
  2. Bring the apple cider, water, ½ cup sugar and ⅓ cup kosher salt to a boil in a small saucepan. Stir until sugar and salt dissolves.
  3. Remove from heat and add a few ice cubes to cool the brine.
  4. Allow to cool completely then add to the freezer bags with the pork chops along with the rosemary sprigs, garlic cloves and black peppercorns.
  5. Refrigerate for at least 4 hours up to overnight.
  6. Remove the pork chops from the brine and discard the brine.
  7. Pat the pork dry with a paper towel and lightly brush with olive oil and season with kosher salt and freshly ground black pepper.
  8. Preheat one side of the grill to high and one side to low.
  9. Brown the chops for about 5 minutes or until nice grill marks develop and then turn to the other side and cook for another 5 minutes. Turn the chops over and move them to the low-heat part of the grill.
  10. Cook for another 10-12 minutes or until the pork reaches an internal temperature of 155 degrees in the thickest part of the chop.
  11. Transfer to a platter and tent with aluminum foil for about 5 minutes and chops reach 160 degrees.
  12. While pork chops are cooking on the low temperature side of the grill, lightly coat the peach halves on the fleshy side of the fruit with 1 tablespoon of Habanero Olive Oil and sprinkle with 2 teaspoons of the sugar.
  13. Grill the peaches flesh side down on the high temperature side of the grill for about 4-5 minutes on each side. Transfer to a cutting board and cut into slices.
  14. Mix the red onions with the remaining tablespoon of habanero olive oil, peach white balsamic, chili garlic sauce, 1 teaspoon sugar and a pinch of kosher salt. Add the sliced peaches to the red onions and gently mix.
  15. Top the pork chops with the peaches and onion mix and garnish with torn basil leaves.
Olivia Olive Oil https://oliviaevoo.com/