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Lemon & Blackberry Balsamic Muffins

Lemon & Blackberry Balsamic Muffins
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Ingredients
  1. 1 cup Olivia's Lemon Extra Virgin Olive Oil
  2. 1 1/2 cup Sugar
  3. 4 Large Eggs
  4. 1 1/2 teaspoon Olivia's Blackberry Balsamic Vinegar
  5. 3 cups All-Purpose Flour
  6. 1 teaspoon Baking Powder
  7. 1/2 teaspoon Baking Soda
  8. 1/2 teaspoon Salt
  9. 1 cup Buttermilk
  10. 1 cup Blackberries (Fresh Or Frozen)
  11. 1 tablespoon Sugar (For sprinkling)
Instructions
  1. Oil 12 muffin cups or line with paper muffin liners.
  2. 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.
  3. In a separate bowl, stir together the flour, baking powder, baking soda, and salt.
  4. 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.
  5. 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.
  6. 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.
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 & Smokey BBQ Sauce

Sweet & Smokey BBQ Sauce
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Ingredients
  1. 1/2 cup ketchup
  2. 1/4 cup coconut sugar
  3. 1/4 cup water
  4. 2 Tbs lemon juice
  5. 2 Tbs Olivia's Smoked Olive Oil
  6. 2 Tbs Olivia's Traditional Balsamic
  7. 1 tsp Annie's Dijon mustard
  8. 3 whole garlic cloves or 3 tsp chopped
  9. 1/2 tsp sea salt or more/less to taste
  10. 1/4 tsp ground black pepper or more/less to taste
Instructions
  1. Place all ingredients in high-speed blender and blend until well incorporated.
Adapted from Pammylou's Healing Food's
Adapted from Pammylou's Healing Food's
Olivia Olive Oil https://oliviaevoo.com/
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Garden Greens with Peach-Basil Vinaigrette

Garden Greens with Peach-Basil Vinaigrette
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Ingredients
  1. 8 oz peaches, cut into cubes, separated
  2. 2 Tbs Olivia's Peach Balsamic Vinegar
  3. 1/2 clove garlic, minced
  4. 2 Tbs coconut sugar
  5. 1/4 tsp black pepper
  6. 1/8 tsp salt
  7. 1/4 cup Olivia's Ascolano Olive Oil
  8. 2 Tbs fresh basil, chiffonade plus more for garnish
  9. Variety of greens (kale, red leaf lettuce, spinach) as much as desired
Instructions
  1. Place the peaches in a high-speed blender. Add the Peach Balsamic Vinegar, garlic, coconut sugar, pepper and salt and pulse to combine. Add the Ascolano Olive Oil and blend. Transfer to a glass mason jar and stir in the chiffonade of fresh basil.
  2. Add mixed greens to large salad bowl. Shake dressing well and drizzle on salad. Using tongs, gently squeeze greens to incorporate the dressing. Serve immediately.
Adapted from Pammylou's Healing Foods
Adapted from Pammylou's Healing Foods
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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Habanero BBQ Grilled Corn

Habanero BBQ Grilled Corn
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Ingredients
  1. Ears of sweet corn, shucked and cleaned
  2. Olivia's Habanero Extra virgin olive oil (EVOO)
  3. J.M. Thomason's Bourbon BBQ Seasoning Blend
Instructions
  1. Prepare the grill for a medium heat.
  2. Shuck and clean the corn. Place on a large plate with a little space between each ear of corn.
  3. Drizzle with Habanero Olive Oil and sprinkle with Bourbon BBQ Seasoning Blend. (I was quite generous on the seasoning.)
  4. Roll each ear of corn on the plate, coating with oil and spice blend. Add a little more of olive oil or spice if you need it.
  5. Place the corn directly on the grill. Cook for 10 – 12 minutes, turning every 2 to 3 minutes to cook on all sides until done.
  6. Remove from grill and enjoy!
Olivia Olive Oil https://oliviaevoo.com/
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Spicy BBQ Kale Chips

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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Strawberries, Peaches & “Cream”

Strawberries, Peaches & "Cream"
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Ingredients
  1. Non-dairy ice cream(Vanilla Almond Dream) or greek yogurt
  2. Freshly sliced ripe peaches & strawberries
  3. Chopped pecans or other nuts
  4. Olivia's Peach Balsamic Vinegar
  5. Fresh mint
Instructions
  1. Add a scoop or two of ice cream in a parfait glass, followed by chopped peaches and pecans.
  2. Now drizzle on some Peach Balsamic and freshly chopped mint and enjoy!
Adapted from Pammylou's Healing Foods
Adapted from Pammylou's Healing Foods
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/