Category: Entrees

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Basil & Honey Ginger Balsamic Glazed Turkey

Basil & Honey Ginger Balsamic Glazed Turkey
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Prep Time
24 min
Cook Time
1 hr 15 min
Prep Time
24 min
Cook Time
1 hr 15 min
Ingredients
  1. 2 1/5 lb. turkey breast, bone in, skin on
  2. Marinade
  3. 1/3 cup Olivia's Basil Olive Oil
  4. 1/2 cup Olivia's Honey Ginger Balsamic Vinegar
  5. 1 tsp sea salt
  6. 1 tsp fresh black or white pepper
  7. 1 tsp thyme
  8. 1 tsp sage
  9. 2 medium cloves garlic, minced
Instructions
  1. Rinse and pat dry the breast and place it in a gallon zip lock bag.
  2. Mix all ingredients for the marinade and pour over the breast.
  3. Seal the bag and press the marinade all around the breast.
  4. Refrigerate 24 hours, turning the bag every now and then, if and when you open the fridge.
  5. Place the breast, skin side up,in a cast iron skillet.
  6. Pour the marinade over the breast.
  7. Insert the meat thermometer into the thickest part of the breast, not touching the bone or cartilage. Roast, uncovered, until the temperature reaches 165 degrees.
  8. Remove from the oven and let rest for at least 15 minutes before slicing.
Olivia Olive Oil https://oliviaevoo.com/
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Rosemary and Lemon Balsamic Grilled Chicken Thighs

Rosemary and Lemon Balsamic Grilled Chicken Thighs
Yields 4
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Ingredients
  1. 3/4 Olivia's Lemon White Balsamic
  2. 1/2 cup Olivia's Rosemary Extra Virgin Olive Oil
  3. 3 tablespoons thinly sliced garlic
  4. 2 tablespoons lemon zest
  5. 1 tablespoon crushed red pepper flakes
  6. 8 chicken thighs
  7. Salt and freshly ground black pepper
Instructions
  1. In a medium bowl combine the Lemon White Balsamic, Rosemary Olive Oil, garlic, lemon zest and red pepper flakes.
  2. Whisk to combine and pour into a 1-gallon resealable food storage plastic bag.
  3. Put the chicken thighs in the bag and seal it.
  4. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.
  5. Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth.
  6. Remove the chicken from the marinade and pat dry.
  7. Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down. Cook the chicken about 8 to 10 minutes, turn and continue to cook an additional 8 to 10 minutes, or until the chicken is cooked through.
  8. Remove from the heat and serve while hot.
Olivia Olive Oil https://oliviaevoo.com/
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Caprese Grilled Chicken

Caprese Grilled Chicken
Serves 6
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Ingredients
  1. 6 grilled boneless, skinless chicken breasts
  2. 2 Tbs Olivia's Basil Olive Oil
  3. ¼ cup Olivia's Fig Balsamic Vinegar
  4. 1 tablespoon butter
  5. 6 slices mozzarella cheese
  6. 6 slices tomato
  7. 6 large basil leaves
Instructions
  1. Prepare chicken on the grill. As chicken is cooking, pour balsamic vinegar into sauce pan or skillet and cook until reduced by half. Add in butter and stir with a flat whisk until completely combined. Set aside.
  2. Top chicken with mozzarella cheese, basil leaf, and then tomato slice.
  3. Drizzle with balsamic reduction and Olivia's Basil olive oil and serve warm.
Adapted from Add a Pinch
Adapted from Add a Pinch
Olivia Olive Oil https://oliviaevoo.com/
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Sweet & Spicy Chicken

Spicy BBQ Kale Chips
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Ingredients
  1. 2 Bunches of Kale
  2. ½ tablespoon Olivia's Habanero Olive Oil
  3. ½ tablespoon Olivia's Arbequina Olive Oil
  4. 3 Tbs. J.M. Thomason's Bourbon BBQ Rub
Instructions
  1. Preheat an oven to 350 degrees F.
  2. Line a non insulated cookie sheet with parchment paper.
  3. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner or paper towels. Drizzle kale with Habanero & Arbequina Olive Oil and sprinkle with Bourbon BBQ rub.
  4. Bake until the edges brown but are not burnt, 10 to 15 minutes.
Olivia Olive Oil https://oliviaevoo.com/
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Spicy Pineapple Pulled Pork Tacos

Spicy Pineapple Pulled Pork Tacos
Serves 8
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Cook Time
6 hr
Cook Time
6 hr
Ingredients
  1. 2-3 lbs. pork tenderloin
  2. 1-28oz. can pineapple chunks with juice
  3. ¼ c. soy sauce, gluten free
  4. 2 Tbs apricot preserves
  5. 2 Tbs Olivia's Habanero Olive Oil
  6. ½ t. garlic powder
  7. ½ t. pepper
Pineapple BBQ Sauce
  1. ¾ c. ketchup
  2. ¾ c. reserved pineapple chunks
  3. 3 T. apricot preserves
  4. 3 T. brown sugar
  5. 1 T. Olivia's Pineapple Balsamic vinegar
  6. 1 lime, juice
Extras
  1. Corn Tortillas
  2. Cilantro
  3. Goat Cheese
  4. Green Onions
Instructions
  1. In a large crockpot place pork tenderloins.
  2. Combine pineapple juice from can, soy sauce, preserves, Olivia's Habanero Olive Oil, garlic powder and pepper in a medium-sized bowl and whisk to combine. Pour over pork tenderloins and add all but ¾ c. pineapple chunks. You will reserve these pineapples for the pineapple sauce.
  3. Set slow cooker to Low for 6-8 hours.
  4. During the last 30 minutes shred pork and let cook for the remaining time.
For the Pineapple BBQ Sauce
  1. Combine all ingredients in a food processor or blender and puree until smooth.
  2. Drain excess liquid from the shredded pork in the slow cooker.
  3. Serve pork in corn tortillas with cilantro, goat cheese, green onions and pineapple sauce. Enjoy!
Notes
  1. Drizzle with our spicy avocado sauce recipe for some added heat!!!
Olivia Olive Oil https://oliviaevoo.com/
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Goat Cheese Steak with Balsamic Glaze

Goat Cheese Steak with Balsamic Glaze
Serves 4
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Prep Time
4 min
Cook Time
26 min
Total Time
30 min
Prep Time
4 min
Cook Time
26 min
Total Time
30 min
Ingredients
  1. 1 and 1/2 cups Olivia's Dark Raspberry balsamic vinegar
  2. 4 (5-7 ounce) steaks, such as filet mignon, rib eye, etc.
  3. salt and pepper
  4. 4 ounces goat cheese
  5. 1 pound cherry tomatoes
  6. chopped parsley, to garnish (optional)
Instructions
  1. Turn your grill on to high heat.
  2. Generously salt and pepper both sides of each steak.
  3. Add the steaks to the grill and cook for 2-3 minutes. Flip and cook for another 2-3 minutes. Add the goat cheese for the last minute of grill time, so that it melts slightly. (The times will depend on the size of your steaks and how well done you like them.)
  4. Remove from the grill and let rest for about 3 minutes before serving.
  5. Drizzle each steak with balsamic reduction. Sprinkle with chopped parsley, if desired.
Notes
  1. Serve with fresh cherry tomatoes and corn on the cob!
Adapted from The Food Charlatan
Adapted from The Food Charlatan
Olivia Olive Oil https://oliviaevoo.com/
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Lemon, Rosemary & Blackberry Balsamic Grilled Chicken Thighs

Lemon, Rosemary & Blackberry Balsamic Grilled Chicken Thighs
Serves 8
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 3/4 cup Olivia's Blackberry Balsamic
  2. 1/2 cup Olivia's Lemon Olive Oil
  3. 1/4 cup rosemary leaves
  4. 3 tablespoons thinly sliced garlic
  5. 1 tablespoon crushed red pepper flakes
  6. 8 chicken thighs
  7. Salt and freshly ground black pepper
Instructions
  1. In a medium bowl combine the blackberry balsamic vinegar, lemon olive oil, rosemary, garlic and red pepper flakes. Whisk to combine and pour into a 1-gallon resealable food storage plastic bag. (Saving a small amount to drizzle on chicken after cooking.) Put the chicken thighs in the bag and seal it. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.
  2. Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth.
  3. Remove the chicken from the marinade and pat dry.
  4. Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down. Cook the chicken about 8 to 10 minutes, turn and continue to cook an additional 8 to 10 minutes, or until the chicken is cooked through.
  5. Remove from the heat and serve while hot.
Adapted from Emeril Lagasse
Adapted from Emeril Lagasse
Olivia Olive Oil https://oliviaevoo.com/