Category: Recipes

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The Blood Orange Extra Virgin

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The Blood Orange Extra Virgin

Ingredients

  • 2 oz cucumber vodka
  • 3/4 oz lime juice
  • 1/2 oz simple syrup
  • 1/2 oz Olivia's Blood Orange Olive Oil
  • 1/2 celery sprig

Instructions

  • Chop up celery sprig and muddle inside mixing tin; then add in Blood Orange Olive Oil after the celery is muddled.
  • Add syrup to mixing tin.
  • Add 2 oz cucumber vodka.
  • Add ice.
  • Add splash of soda.
  • Finally, use celery sprig for garnish.
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Wintry Tossed Salad with Aged Apple Balsamic

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Wintry Tossed Salad with Aged Apple Balsamic

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

Aged Apple Balsamic Vinaigrette

  • 1 clove garlic finely minced
  • 1/2 teaspoon dijon mustard
  • 1 teaspoon honey
  • 1/4 cup Olivia's Aged Apple Balsamic
  • 1/2 cup Olivia's Novello Olive Oil
  • salt and pepper to taste

Salad

  • 5 ounces Spring Mix or your favorite greens
  • 1 fuji apple cored and diced
  • 1/4 cup dried cranberries
  • 1/3 cup blue cheese crumbles
  • 1/2 cup candied pecans

Instructions

Vinaigrette

  • Add garlic, Aged Apple Balsamic, dijon mustard, honey, and a pinch of salt and pepper to a bowl. Whisk to combine.
  • Slowly drizzle in the Novello Olive Oil while whisking.
  • Store in a mason jar and refrigerate until ready to use.
  • Give the jar a vigorous shake before drizzling over your salad.

Salad

  • Add the salad ingredients to a large bowl and toss to combine.
  • Drizzle with vinaigrette right before serving.

Notes

Refrigerate the vinaigrette up to 7 days.
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Honey Ginger Roasted Squash

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Honey Ginger Roasted Squash

Ingredients

  • 1 carnival squash about 2 pounds, halved, seeded and cut into 1-inch thick wedges
  • 1/4 cup Olivia's Tuscan Olive Oil
  • 2 tablespoons Olivia's Honey Ginger White Balsamic
  • 1 tablespoon pure maple syrup
  • 1 tablespoon Dijon
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper

Instructions

  • Preheat oven to 380°F.
  • Place squash in a large bowl.
  • In a small bowl, whisk together remaining ingredients.
  • Pour over squash and toss well to coat.
  • Pour out onto a rimmed baking sheet and arrange squash in a single layer.
  • Bake for 30 minutes, or until the squash is tender when pierced with a knife.
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Basil Roasted Green Beans

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Basil Roasted Green Beans

Ingredients

  • 1 tablespoon lemon juice
  • 2 teaspoons Olivia's Basil Olive Oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound green beans trimmed
  • 2 tablespoons slivered almonds

Instructions

  • Preheat oven to 450°.
  • Combine lemon juice, Basil Olive Oil, salt, garlic powder, and pepper in a Ziploc bag.
  • Add green beans, close the bag and toss to combine.
  • Spread green beans in a single layer on a jelly-roll pan lined with parchment paper.
  • Add nuts to the Ziploc bag and shake bag.
  • Bake for 5 minutes. Add almonds to the pan and bake 5 minutes more, or until beans are tender and browned, stirring occasionally.
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Basil & Honey Ginger Balsamic Glazed Turkey

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Basil & Honey Ginger Balsamic Glazed Turkey

Prep Time 24 minutes
Cook Time 1 hour 15 minutes

Ingredients

  • 2 1/5 lb. turkey breast bone in, skin on
  • Marinade
  • 1/3 cup Olivia's Basil Olive Oil
  • 1/2 cup Olivia's Honey Ginger Balsamic Vinegar
  • 1 tsp sea salt
  • 1 tsp fresh black or white pepper
  • 1 tsp thyme
  • 1 tsp sage
  • 2 medium cloves garlic minced

Instructions

  • Rinse and pat dry the breast and place it in a gallon zip lock bag.
  • Mix all ingredients for the marinade and pour over the breast.
  • Seal the bag and press the marinade all around the breast.
  • Refrigerate 24 hours, turning the bag every now and then, if and when you open the fridge.
  • Place the breast, skin side up,in a cast iron skillet.
  • Pour the marinade over the breast.
  • 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.
  • Remove from the oven and let rest for at least 15 minutes before slicing.
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Strawberry Salad With Chocolate Balsamic-Cardamom Dressing

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Strawberry Salad With Chocolate Balsamic-Cardamom Dressing

Total Time 10 minutes

Ingredients

  • 3 tablespoons Olivia's Chocolate Balsamic
  • 2 tablespoons agave nectar or honey
  • Miniscule pinch of ground cardamom It's strong stuff!
  • Kosher salt and freshly ground pepper
  • 1 pound strawberries hulled and quartered
  • 1 pint blackberries
  • 1 large sprig mint leaves roughly torn

Instructions

  • Whisk the Chocolate Balsamic, agave nectar, cardamom, a pinch of salt and a few generous grinds of pepper in a medium bowl.
  • Tumble in the strawberries and blackberries, sprinkle the mint over them and gently toss, being careful not to bruise the berries.
  • Taste and adjust the seasonings to your palate.
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Rosemary and Lemon Balsamic Grilled Chicken Thighs

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Rosemary and Lemon Balsamic Grilled Chicken Thighs

Ingredients

  • 3/4 Olivia's Lemon White Balsamic
  • 1/2 cup Olivia's Rosemary Extra Virgin Olive Oil
  • 3 tablespoons thinly sliced garlic
  • 2 tablespoons lemon zest
  • 1 tablespoon crushed red pepper flakes
  • 8 chicken thighs
  • Salt and freshly ground black pepper

Instructions

  • In a medium bowl combine the Lemon White Balsamic, Rosemary Olive Oil, garlic, lemon zest and red pepper flakes.
  • Whisk to combine and pour into a 1-gallon resealable food storage plastic bag.
  • 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.
  • Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth.
  • Remove the chicken from the marinade and pat dry.
  • 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.
  • Remove from the heat and serve while hot.
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Lemon & Blackberry Balsamic Muffins

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Lemon & Blackberry Balsamic Muffins

Ingredients

  • 1 cup Olivia's Lemon Extra Virgin Olive Oil
  • 1 1/2 cup Sugar
  • 4 Large Eggs
  • 1 1/2 teaspoon Olivia's Blackberry Balsamic Vinegar
  • 3 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Buttermilk
  • 1 cup Blackberries Fresh Or Frozen
  • 1 tablespoon Sugar For sprinkling

Instructions

  • Oil 12 muffin cups or line with paper muffin liners.
  • In a large mixing bowl with an electric hand-held mixer on medium setting, blend Olivia's Lemon EVOO and sugar; add in eggs (one at a time) beating after each addition. Blend in Olivia's Blackberry balsamic.
  • In a separate bowl, stir together the flour, baking powder, baking soda, and salt.
  • With a wooden spoon, stir flour mixture into EVOO/sugar mixture. Gradually stir in buttermilk until dry ingredients are just moistened; do not over-mix.
  • Spoon batter into prepared muffin pan, filling each muffin cup about 2/3 full. Evenly spoon sliced blackberries onto the center of each muffin and sprinkle each with a little granulated sugar.
  • Bake blackberry muffins at 350°F for 18 to 20 minutes. Cool in pan on rack for 5 minutes. Gently turn blackberry muffins onto the rack. Serve muffins warm.