Category: Entrees

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NY Strip Steak with Chocolate Balsamic

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NY Strip Steak with Chocolate Balsamic

Ingredients

  • 4 New York Strip steaks
  • Salt and Pepper to taste
  • 8 ounces blue cheese crumbled
  • 1 cup of Olivia's Chocolate Balsamic Vinegar
  • 2 tablespoons European style butter

Instructions

  • Season meat to taste with salt and pepper.
  • Grill steaks 10 – 12 minutes or until desired doneness.
  • During the last 3 minutes of grilling, sprinkle blue cheese over steaks.
  • Remove from grill and allow the meat to rest for 5 minutes before serving.
  • In a small saucepan, combine 1 cup Chocolate Balsamic Vinegar.
  • Bring to boil, reduce heat to low.
  • Simmer uncovered until reduced by half, stirring occasionally.
  • Remove from heat, add 2 tablespoons butter, stir to melt.
  • Once melted, drizzle over steaks and serve.
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Blood Orange EVOO and Dark Chocolate Balsamic Roasted Chicken

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Blood Orange EVOO and Dark Chocolate Balsamic Roasted Chicken

Ingredients

  • 3 tablespoons Olivia's Blood Orange Olive Oil
  • ¼ cup Olivia's Chocolate Balsamic Vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 3 garlic cloves chopped
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 4½ pounds chicken leg quarters cut into pieces
  • ½ cup chicken stock
  • 1-2 teaspoons orange zest for garnish)
  • 1-2 tablespoons chopped fresh parsley leaves for garnish

Instructions

  • Rinse chicken and dry with paper towels.
  • Trim any excess skin and visible fat from chicken pieces. Cut each leg quarter with a sharp knife separating into thigh and drumstick pieces.
  • 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.
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Pistachio Pork Loin

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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!

Ingredients

  • Crushed Pistachios
  • 2 lb Pork Loin depending on the servings needed
  • 2 Tbsp Olivia's Herbes de Provence Olive Oil
  • 1 Tbsp Melted Butter
  • Dijon Mustard

Instructions

  • Slather the pork loin with Dijon Mustard.
  • Pour 1/2 the mixture on the bottom of the roasting pan.
  • Place the pork loin in the pan.
  • Pour remaining mixture over the top.
  • Cook for 1 hour at 350 degrees
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Ginger Glazed Mahi Mahi

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Ginger Glazed Mahi Mahi

Ingredients

  • 3 tablespoons honey
  • 3 tablespoons soy sauce
  • 3 tablespoons Olivia's Honey Ginger Balsamic
  • 1 clove garlic crushed or to taste
  • 3 teaspoons Olivia's Garlic Olive Oil divided
  • 4 6 ounce mahi mahi fillets
  • salt and pepper to taste

Instructions

  • In a shallow glass dish, stir together the garlic, honey, soy sauce, Honey Ginger Balsamic Vinegar, and Garlic Olive Oil.
  • 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.
  • Cover, and refrigerate for 20 minutes to marinate.
  • Heat the remaining Garlic Olive Oil in a large skillet over medium-high heat.
  • Remove fish from the dish, and reserve marinade.
  • 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.
  • Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently.
  • Spoon glaze over fish, and serve immediately.
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Barbecue Pork Ribs w/Balsamic Marinade

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Barbecue Pork Ribs w/Balsamic Marinade

Ingredients

  • 1 cup tomato sauce
  • ¼ cup aged Olivia's Espresso Balsamic Vinegar
  • ¼ cup Olivia's Garlic Olive Oil
  • ¼ cup honey
  • ½ tsp. paprika
  • 1 tsp. onion powder
  • Salt & pepper to taste
  • 4 lbs. pork ribs

Instructions

  • 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.
  • 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)
  • 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.
  • When fully cooked, remove the ribs from the grill and place on a platter.
  • Pour the second half of the sauce over the ribs and allow them to sit for about 10 minutes before cutting.
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Summer Peach Balsamic Pizza

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Summer Peach Balsamic Pizza

Ingredients

  • 1 batch pizza dough use your favorite recipe, or use mine here
  • 1 cup Olivia's Peach White Balsamic
  • 2 tablespoons Olivia's Bacon Olive Oil Use Habanero Olive Oil to spice it up! Or non-flavored olive oil as well
  • 8 ounces fresh mozzarella sliced or grated
  • 2 ounces soft goat cheese crumbled
  • 4 peaches pitted and thinly sliced
  • 1/2 cup coarsely chopped basil

Instructions

  • 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.
  • Divide dough into tennis-ball sized pieces.
  • Take one piece of dough and punch it down on a lightly floured surface.
  • Roll the dough out into a circle approximately 1/4-inch thin.
  • Place the pizza on a pizza peel or pan that has been generously coated with corn meal.
  • Lightly brush with 1 tablespoon of Bacon Olive Oil.
  • Top with mozzarella, goat cheese, and peach slices.
  • Drizzle the pizza with Peach White Balsamic.
  • Repeat for remaining pizzas.
  • Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack.
  • Bake for 8 to 10 minutes or until pizza crust is golden and cheese is melted.
  • Remove from oven and top with basil and drizzle with peach white balsamic.
  • Cut into slices and serve.
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Spicy Grilled Pork Chops with Balsamic Peaches

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Spicy Grilled Pork Chops with Balsamic Peaches

Ingredients

  • 2 thick cut bone-in pork chops
  • 2 cups apple cider
  • 2 cups water
  • ½ cup granulated sugar
  • ⅓ cup kosher salt
  • 2 sprigs rosemary
  • 2 cloves garlic peeled and smashed
  • 1 teaspoon black peppercorns
  • Olivia's Habanero Olive Oil
  • kosher salt and freshly cracked black pepper

For the grilled peach salsa

  • 2 peaches pitted and halved
  • 2 tablespoons Habanero Olive Oil divided
  • 3 teaspoons granulated sugar divided
  • ½ cup slivered red onion
  • 3 teaspoons Olivia's Peach White Balsamic
  • 1½ teaspoons Vietnamese chili garlic sauce
  • Kosher salt
  • fresh basil leaves

Instructions

  • Rinse the pork chops, pat dry and place in a freezer bag.
  • 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.
  • Remove from heat and add a few ice cubes to cool the brine.
  • Allow to cool completely then add to the freezer bags with the pork chops along with the rosemary sprigs, garlic cloves and black peppercorns.
  • Refrigerate for at least 4 hours up to overnight.
  • Remove the pork chops from the brine and discard the brine.
  • Pat the pork dry with a paper towel and lightly brush with olive oil and season with kosher salt and freshly ground black pepper.
  • Preheat one side of the grill to high and one side to low.
  • 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.
  • Cook for another 10-12 minutes or until the pork reaches an internal temperature of 155 degrees in the thickest part of the chop.
  • Transfer to a platter and tent with aluminum foil for about 5 minutes and chops reach 160 degrees.
  • 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.
  • 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.
  • 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.
  • Top the pork chops with the peaches and onion mix and garnish with torn basil leaves.
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Bacon Pasta Shells with Bolognese Sauce

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Bacon Pasta Shells with Bolognese Sauce

Ingredients

  • 12-15 Large Pasta Shells

Filling

  • 2 tbsp. chopped onion
  • 1 clove minced garlic
  • 2 tbsp. Olivia's Bacon Olive Oil
  • 1 tbsp. butter
  • 1 pkg. frozen chopped spinach, drained well
  • 1/2 tsp. tsp. grated nutmeg
  • 1/3 c. Parmesan
  • 1 whole egg
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 3 tbsp. Ricotta cheese

Sauce

  • 1 small carrot diced
  • 1 rib celery diced
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 med. onion minced
  • 1/4 c. red wine
  • 1 garlic clove minced
  • 2 8 oz. cans tomato sauce
  • 2 to 3 tbsp. Olivia's Bacon Olive Oil
  • 1/3 c. beef broth
  • 3/4 lb. ground chuck
  • 1/2 tsp. thyme
  • Additional Parmesan
  • 1/2 tsp. basil
  • 1/4 tsp. sugar

Instructions

  • Cook shells according to package directions. Drain, rinse in cold water. Dry on paper towels.

Filling

  • Saute onion in Bacon Olive Oil over medium heat and add butter and add garlic. Cook until onion is limp.
  • Add spinach and seasonings. Cook briefly.
  • Put in food processor with steel blade (puree slightly) or mix by hand.
  • Add Ricotta, Parmesan and egg.
  • Combine again in processor or by hand.
  • Either spoon mixture into pasta shells or fill, using a pastry bag.

Sauce

  • Saute carrot, celery, onion and garlic in Bacon Olive Oil until limp
  • Add beef; cook until no longer pink.
  • Stir in seasonings beef broth, tomato sauce and wine.
  • Cook 20 to 30 minutes until thickened.

To serve

  • Spoon most of the sauce into large au gratin dish, top with shells, spoon a little sauce over each shell.
  • Sprinkle with Parmesan.
  • Cover loosely with foil and bake at 350 degrees for 30 to 40 minutes.
  • Sauce is nice on its own over any type of pasta. Freezes well.
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Pineapple Apricot Chicken Skewers

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Pineapple Apricot Chicken Skewers

Ingredients

  • 32 oz jar of pineapple apricot preserves
  • 1 tablespoon yellow mustard
  • 3 tablespoons Olivia's Pineapple White Balsamic Vinegar
  • 2 tablespoons honey
  • 1 teaspoon garlic powder
  • salt and pepper
  • 4 chicken breasts cubed (You could ad as many as 6 breasts)
  • 8-10 bamboo skewers

Instructions

  • Combine the ingredients in a gallon zip lock bag except chicken. Mix well.
  • Add chicken, mix in and marinate from 2 hours to all day. The longer the better.
  • Soak the skewers for 10 minutes or more before grilling.
  • Add the chicken to the skewers, grill over medium and enjoy!
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Pineapple Glazed Salmon w/Persian Lime EVOO

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Pineapple Glazed Salmon w/Persian Lime EVOO

Ingredients

  • 2 4-6oz salmon fillets
  • 1-2 Tbsp honey
  • 1-2 Tbsp Olivia's Pineapple White Balsamic
  • 2 Tbsp Olivia's Persian Lime Olive Oil
  • salt and pepper

Instructions

  • In a small bowl, whisk together honey, Pineapple Balsamic, and Persian Lime Olive Oil together. Taste and add more honey or balsamic if needed. (Depending on how sweet your vinegar is, you may want more honey).
  • Pour half of the glaze into a zip-top bag or airtight container. Add salmon to the bag or container.
  • Marinate 10-45 minutes. Reserve remaining glaze.
  • Place salmon skin side down on a baking sheet lined with foil.
  • Set an oven rack 5-6 inches from the heat.
  • Broil salmon for 3 minutes.
  • Brush the second half of the glaze over the salmon.
  • Broil another 3-4 minutes. Check for doneness.
  • Broil an additional 1-3 minutes as needed