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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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Balsamic Reduction

Balsamic Reduction
Serves 4
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 Cup Olivia's Balsamic Vinegar
  2. (Olivia's Aged Balsamics are naturally reduced through the aging process so already have this glazed consistency)
Instructions
  1. Add 1 cup balsamic vinegar into a medium-sized non-stick pot/sauce pan. Or use whatever amount you desire, keeping in mind you will reduce the volume by 2/3-3/4.
  2. Bring the vinegar to a simmer/low boil over medium-high heat. Reduce heat to low-medium. I left it on heat setting 3 for most of the time to be careful. Stir. Some people also add a tiny bit of sugar at this stage, but I didn't bother and was still very pleased with the final taste.
  3. Here's the tricky part. You have to keep an eye on it for the entire time, stirring every few minutes or so. Using 1 cup vinegar and cooking it on low, it took me almost 40 minutes to reduce. When it's as thick as you want it, feel free to stop.
  4. Every few minutes, give the mixture a gentle stir. After about 20-25 minutes, I was convinced this vinegar was not going to thicken, but it did, ever so gradually.
  5. After the better part of 40 minutes, my vinegar reduced about 2/3-3/4 in volume! I started with 1 cup and I was left with about 5-6 tablespoons of sweet, thick balsamic reduction goodness. Make sure to keep a very watchful eye on it during the last 10 minutes.
Notes
  1. Once you've made it you can drizzle it on just about anything. Salads, grilled veggies, and seasonal fruit are especially fun this time of year. Or try dipping a fresh baguette into oil and vinegar. Store it in the fridge, keeping in mind that it will harden slightly when chilled. Allow it to come to room temperature before using.
Adapted from Sassy in da South
Adapted from Sassy in da South
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/
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Garlic Cilantro-Lime Cucumber Salad

Garlic Cilantro-Lime Cucumber Salad
Serves 5
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Ingredients
  1. 1 jalapeno, seeded and finely diced
  2. 3 tablespoons fresh lime juice
  3. 1/4 teaspoon crushed red pepper
  4. ½ teaspoon salt, or to taste
  5. black pepper to taste
  6. 3 tablespoons Olivia's Garlic Olive Oil
  7. 2 cucumbers, very finely sliced
  8. 4 tablespoons minced cilantro, to taste
Instructions
  1. Dice the jalapeno and add to a medium-sized bowl.
  2. Add 3 tablespoons of fresh lime juice, crushed red pepper, salt, and pepper. Use a whisk to incorporate the 3 tablespoons olive oil. Set aside.
  3. Finely slice the cucumbers. Use a mandolin if you have it, but a very sharp knife will do the trick. Add the cucumbers to the dressing and stir together.
  4. Finely mince the cilantro and add it to the bowl. Stir to combine. You can either let it sit in the fridge to marinate for a couple hours, or serve immediately.
Notes
  1. Make sure that you let the salad sit on the counter for a little while before serving if it's been in the fridge; the olive oil solidifies slightly when it's cold.
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/