Category: Recipes

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Spinach Salad w/Raspberry Balsamic and Blood Orange Dressing

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Spinach Salad w/Raspberry Balsamic and Blood Orange Dressing

Ingredients

  • 12 ounces cleaned and dried baby spinach
  • 1/2 small head of Boston or Bibb lettuce leaves cleaned and dried
  • 3 ounces fresh raspberries rinsed and dried
  • 3 ounces blackberries rinsed and dried
  • 5-6 ounces canned drained mandarin oranges or fresh Cara Cara segments
  • 1 1/2 ounces honey roasted almonds or nuts of your choice
  • 1-2 ounces crumbled Gorgonzola cheese
  • 1 tablespoon Olivia's Blood Orange Olive Oil
  • 2 tablespoon Olivia's Raspberry Balsamic Vinegar
  • 2 teaspoons honey
  • 2-3 teaspoons sugar
  • Salt and pepper

Instructions

  • Whisk Blood Orange Olive Oil, Raspberry Balsamic, sugar, honey, and salt and pepper, taste for sweetness.
  • Make your salad either on individual chilled salad plates or in a big salad bowl.
  • Dress and toss just before serving.
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Raspberry Balsamic with Mascarpone Cream

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Raspberry Balsamic with Mascarpone Cream

Ingredients

  • 1/3 cup Olivia's Raspberry Balsamic
  • 1 cup mascarpone cheese
  • 1/2 cup whipping cream
  • 1/2 teaspoon vanilla
  • 2 tablespoons sugar
  • 2 cups fresh raspberries

Instructions

  • Combine Mascarpone, cream, vanilla and 2 tablespoons sugar.
  • Beat till soft peaks form.
  • Refrigerate up to 4 hours.
  • Put a scoop of Mascarpone cream into a flat bottom spoon (like a Chinese soup spoon) or shot glass.
  • Top with 1-3 raspberries and drizzle with Raspberry Balsamic.

Notes

Olivia's Raspberry Balsamic is an aged balsamic that has undergone a natural reduction through the aging process so does not need to be reduced for this recipe!
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Lemon Balsamic Sparkling Shrub

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Lemon Balsamic Sparkling Shrub

Ingredients

  • 2 cups Olivia's Lemon White Balsamic
  • 1 cup fresh blueberries crushed
  • 2 ” sprig fresh thyme optional
  • 8 cups chilled sparkling water​

Instructions

  • In a one liter mason jar or container add the fresh botanical ingredients.
  • Pour the balsamic over the fruit and allow to "infuse" for at least one hour or up to four hours under refrigeration. The longer it sits, the more pronounced the flavor of the fruit infusion.
  • Strain and keep refrigerated and tightly covered for up to one month.
  • To serve, add 1-2 tablespoons of infused drinking vinegar (shrub) depending on your preference for sweetness to 8 oz. of chilled sparkling water.
  • Serve over ice if desired.

Notes

Makes between 16-32 servings depending on amount added to water or cocktails.
Enjoy!!
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Avocado Shrimp Boats

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Avocado Shrimp Boats

Ingredients

  • 1 tablespoon Olivia's Cilantro and Roasted Onion Olive Oil
  • 6 medium uncooked shrimp shelled and deveined
  • 1 avocado
  • 1/2 lime juiced
  • 8 cherry tomatoes halved
  • 2 tablespoons crumbled Mexican cheese such as queso fresca or cotija
  • Salt and pepper to taste
  • Optional: 1/2 teaspoon minced jalapeno pepper
  • Optional garnish: 1 tablespoon chopped fresh cilantro

Instructions

  • Heat ½ tablespoon Cilantro and Roasted Onion Olive Oil in a medium pan over medium-high heat. Season the shrimp with salt and pepper and add it to the pan, cooking for 1 minute on the first side.
  • Use tongs to flip them over and cook for another 1-2 minutes, until opaque.
  • Remove from the pan and cut into ½ inch pieces.
  • Cut the avocado in half lengthwise and remove the pit. You now have a small well in each half of the avocado. Create a bigger well by scooping out some flesh with a melon baller or spoon. Reserve what you scooped out and set it aside in a medium bowl.
  • Rub the exposed avocado flesh with lime juice or the spent lime half to prevent browning.
  • Mash the reserved avocado flesh with remaining ½ tablespoon of Cilantro and Roasted Onion Olive oil, ½ teaspoon lime juice and ½ teaspoon minced jalapeno.
  • Add the shrimp and mix to combine.
  • Add the cherry tomato halves and gently mix. Taste and adjust seasonings, adding more salt, pepper or lime if necessary.
  • Spoon the mixture into the wells in each avocado half.
  • Top each with 1 tablespoon of Mexican cheese and a sprinkle of cilantro, if using.
  • Serve the avocado shrimp boats with a spoon, scraping the avocado flesh out of the skin to enjoy with the shrimp mixture.
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Cilantro & Roasted Onion Stuffed Mushrooms

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Cilantro & Roasted Onion Stuffed Mushrooms

Ingredients

  • 1 10 oz. pack crimini mushroom caps
  • 1 1/2 cups fresh organic spinach
  • 1-3 minced or pressed cloves of garlic
  • 1/2 cup pecans
  • Olivia's Traditional Balsamic Vinegar
  • Olivia's Cilantro & Roasted Onion Olive Oil
  • Salt pepper and curry powder to taste

Instructions

  • Take out stems of mushrooms and turn the caps over.
  • Baste both sides with the Cilantro & Roasted Onion Olive Oil.
  • Place on a lined baking sheet and cook at 400 degrees for 5 minutes.
  • In food processor, combine spinach, garlic, pecans and spices until a green paste forms.
  • Remove mushrooms from the oven and stuff with spinach mixture and bake again for 15 minutes.
  • Remove mushrooms and drizzle with the Traditional Balsamic Vinegar.
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Persian Lime Black Bean and Asparagus Salad

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Spicy Lime Black Bean and Asparagus Salad

Ingredients

  • 1/2 lb. asparagus 7 spears
  • 3/4 cup canned black beans drained and rinsed
  • 2 Tbsp Olivia's Sriracha Mango Balsamic Vinegar
  • 1 Tbsp Olivia's Persian Lime Olive Oil
  • 2 Tbsp red onion finely diced
  • 1 garlic clove minced
  • 1 Tbsp fresh parsley minced
  • 1 tomato seeded and diced
  • 1/4 tsp ground cumin
  • 1/2 tsp salt

Instructions

  • Blanch asparagus for 2 minutes in boiling water.
  • Immediately drain and rinse with cold water.
  • Dice asparagus into 1/4-inch rounds.
  • Combine with remaining ingredients.
  • Chill before serving.
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Sriracha Mango Chicken Bowl

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Sriracha Mango Chicken Bowl

Ingredients

  • 2 Fillets Organic Chicken Breasts
  • 1 almost ripe Mango
  • 1 Lime
  • 1/2 cup Olivia's Sriracha Mango Balsamic
  • 1 cup Puréed Mango
  • 1 Chopped Shallot
  • Cilantro for garnish
  • 1 Garlic Clove

Instructions

  • Season Chicken with sea salt, juice of 1 lime, fresh black cracked pepper and garlic. Set to side. Pour 1/2 cup Sriracha Mango Balsamic, puréed mango and shallot into bowl and mix until it becomes a thick and chunky dressing. Set to side.
  • Throw chicken on the grill, once it’s done, plate it and slice it.
  • Pour dressing overtop, plate with white jasmine rice and chopped mango, garnish with cilantro and enjoy!
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Savory Grilled Peaches w/ Basil Olive Oil Drizzle

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Savory Grilled Peaches w/ Basil Olive Oil Drizzle

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

  • 2 tablespoons Olivia's Basil Olive Oil
  • 1/4 teaspoon chopped fresh thyme
  • Salt and ground black pepper to taste
  • 6 fresh Fresh Peach Truck peaches halved and pitted

Instructions

  • Preheat grill for medium heat and lightly oil the grate.
  • Whisk Basil Olive Oil, thyme, salt, and pepper together in a bowl. Allow flavors to combine for 5 minutes.
  • Drizzle mixture on inside flesh of peach halves.
  • Grill peaches, flesh sides down until softened and grill marks appear, about 4 minutes
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Perfect Summer Watermelon Shrub

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Perfect Summer Watermelon Shrub

Ingredients

  • 5 cups ripe watermelon
  • ⅓ cup of light honey
  • ½ cup of Olivia's Watermelon Rose Vinegar

Instructions

  • Put the watermelon in the blender and puree until liquified.
  • Strain the puree through a fine mesh strainer.
  • Add the honey and Watermelon Rose Vinegar to the watermelon juice and stir until the honey is dissolved.
  • Place in a glass container and store in the refrigerator for 1-2 days before using. The vinegar taste will disappear over time.
  • Add the shrub to bubbly water for a refreshing, hydrating drink like the one pictured here.

Notes

The Perfect Summer Watermelon Shrub will last in the refrigerator for up to a month.