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Rosemary Pork Tenderloin w/ Fig Balsamic Sauce

Rosemary Pork Tenderloin w/ Fig Balsamic Sauce
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For the Pork
  1. 2 pork tenderloins (about 3 lbs)
  2. 3 cloves garlic, minced
  3. 3 tablespoons Olivia's Rosemary Olive Oil
  4. salt & pepper to taste
For the sauce
  1. 1/2 cup Olivia's Fig Balsamic
  2. 1/4 cup chicken stock
  3. salt & pepper to taste
Instructions
  1. Preheat oven to 400 degrees F.
  2. Season the pork tenderloins with salt and pepper to taste.
  3. Combine the garlic and Rosemary Olive Oil in a small dish. Spread the mixture evenly over the tenderloins.
  4. Place in a roasting pan and roast for 35-45 minutes, until a thermometer in the center of the tenderloin registers 155 degrees F.
  5. Transfer the pork to a cutting board, reserving any drippings from the pan. Tent with foil and rest for 10 minutes.
  6. Meanwhile, prepare the sauce. Transfer any drippings from the roasting pan to a medium saucepan.
  7. Add the Fig Balsamic and chicken stock, and bring to a boil.
  8. Stir often until the liquid is reduced in half, about 8-10 minutes.
  9. Season to taste with salt and pepper.
  10. Carve the tenderloins into 1/4 inch slices and serve with the fig sauce.
Olivia Olive Oil https://oliviaevoo.com/
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Raspberry Blood Orange Chicken with Champagne Au Jus

Raspberry Blood Orange Chicken with Champagne Au Jus
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Ingredients
  1. 4 boneless, skinless chicken breasts, butterflied
  2. 1/2 cup all purpose flour
  3. 1/2 tsp salt
  4. 1/2 tsp pepper
  5. 2 Tbsp Olivia's Blood Orange Olive Oil
  6. 1 leek white parts only, thinly sliced
  7. 1/2 cup mushrooms, sliced
  8. 1 tsp garlic, minced
  9. 1 cup fresh raspberries
  10. 1/4 cup champagne
  11. 1/2 cup chicken stock
  12. 1 tbsp unsalted butter
  13. 1 Tbsp fresh parsley, chopped
  14. Olivia's Aged Raspberry Balsamic
Instructions
  1. Using a meat mallet, pound butterflied chicken breasts to 1/4 inch width.
  2. In a flat plate, add flour, salt and pepper and stir to combine. Dredge chick breasts in flour mixture and set aside.
  3. In a large skillet, heat olive oil to medium heat.
  4. Add chicken breasts cooking each side till golden, about 2 to 4 minutes each side. Remove chicken from pan.
  5. Using the same pan, add leeks, garlic and mushrooms and cook until tender. Remove from pan.
  6. Deglaze pan with champagne and chicken stock.
  7. Add butter and bring to a boil then reduce to a simmer. Check to see if salt or pepper is needed. Add chicken and mushroom mixture back to pan and cook uncovered for approximately 5 more minutes or until chicken is completely cooked.
  8. Gently add raspberries to dish. Remove from heat.
  9. Garnish with fresh parsley. Drizzle with Raspberry Balsamic.
Olivia Olive Oil https://oliviaevoo.com/
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Winter Slaw

Winter Slaw
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For the winter slaw
  1. ¼ head red cabbage
  2. ¼ head white cabbage
  3. 1 red bell pepper
  4. 2 scallions/spring onions
  5. 2 carrots
  6. 1/3 cup pecans
For the dressing
  1. 2 tbsp Olivia's Winter Ambrosia Vinegar
  2. 3 tbsp Olivia's Blood Orange Olive Oil
  3. 1 tbsp maple syrup
  4. 1 tsp Dijon mustard
  5. pinch of salt and pepper
Instructions
  1. Thinly slice the red and white cabbage.
  2. Remove the core of the bell pepper and thinly slice.
  3. Cut the stalks from the scallions and then cut them into thin slices.
  4. Peel the carrot and use a potato peeler to cut thin strips.
  5. Cut these strips into matchstick sized pieces.
  6. Combine all the ingredients into a large bowl and set aside in the fridge until you want to serve.
  7. To make the dressing, combine all the ingredients together in a small jar and shake well to combine.
  8. To serve, dress the winter slaw and sprinkle over the pecans.
Olivia Olive Oil https://oliviaevoo.com/
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Winter Ambrosia Mashed Potatoes

Winter Ambrosia Mashed Potatoes
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Ingredients
  1. 3 tbsp Olivia's Winter Ambrosia Vinegar
  2. 4-5 tbsp Olivia's Basil Olive Oil
  3. 5-6 baking potatoes
  4. 2 cloves garlic, minced
  5. 1/4 cup sour cream
  6. Italian seasoning
Instructions
  1. Preheat oven to 375*
  2. In large stock pot, boil water and cook potatoes until softened, usually about 1/2 hour.
  3. Drain potatoes and place in large bowl.
  4. Mash potatoes and add garlic and about 1-2 tablespoons Italian seasonings.
  5. Add salt and pepper to taste.
  6. Mix 1/4 cup sour cream, 3 tablespoons Winter Ambrosia Vinegar, and 4-5 tablespoons Basil Olive Oil.
  7. Place mashed potatoes in oven safe casserole dish.
  8. Bake for 20-30 minutes until mashed potatoes have browned on top. Enjoy!
Olivia Olive Oil https://oliviaevoo.com/
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Garlic Basil Chicken with Tomato Butter Sauce

Garlic Basil Chicken with Tomato Butter Sauce
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Ingredients
  1. 1 lb. boneless skinless chicken breasts
  2. Salt and pepper
  3. 1/4 cup Olivia's Basil Olive Oil
  4. 5-6 roma tomatoes, diced
  5. 3 cloves garlic, minced
  6. One handful fresh basil, loosely packed, cut into ribbons
  7. 1/4 cup butter
  8. 8 ounces pasta, like spaghetti, linguine, or bucatini
Instructions
  1. Cover the chicken with plastic wrap and pound each piece to an even thickness, about one inch or so in the thickest parts (this just helps it cook faster and more evenly).
  2. Remove the plastic and sprinkle each piece of chicken generously with sea salt and freshly ground pepper.
  3. Prep the tomatoes, garlic, and basil and set aside.
  4. Make the pasta according to package directions.
  5. Heat the Basil Olive Oil on medium high in a large heavy skillet
  6. Add the chicken and cook for several minutes on each side – the goal here is to get the chicken cooked AND get a nice browning on the outside.
  7. When the chicken is done, set aside.
  8. Give the Basil Olive Oil a few minutes to cool, add the tomatoes, and return to heat.
  9. Simmer to cook the tomatoes down into a chunky-sauce-like-mixture.
  10. Add the garlic and butter and stir to combine until the butter is melted.
  11. Add the chicken back in to soak in the sauce for a few minutes.
  12. Just before serving, stir in the basil.
  13. Top servings of pasta with the chicken and the sauce.
Olivia Olive Oil https://oliviaevoo.com/
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Cranberry Pear Stuffed Baked Pork Chops

Cranberry Pear Stuffed Baked Pork Chops
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Ingredients
  1. 4 2” thick boneless pork chops
Stuffing
  1. 1 tsp. Kosher salt
  2. 1 tsp. black pepper
  3. 1/4 cup panko or dry breadcrumbs
  4. 1/4 cup apple juice or white wine
  5. 2 Tbsp dried cranberries
  6. 2-3 fresh pears, diced
  7. 1 Tbsp pure maple syrup
  8. 2 Tbsp white or yellow onion, diced
  9. 1 tsp. fresh rosemary, minced
  10. ​2 tsp. Olivia's Cranberry Pear Balsamic Vinegar
Seasoning
  1. 1 Tbsp Olivia's Basil Olive Oil
  2. 2 tsp. fresh rosemary, minced
  3. 1/2 tsp. garlic powder
  4. 1 tsp. Kosher salt
  5. 1/2 tsp. black pepper
  6. 1-2 tsp. Olivia's Cranberry Pear Balsamic Vinegar
Instructions
  1. Preheat oven to 375.
  2. Line a baking dish with foil and spritz with non-stick cooking spray. Set aside.
Make the filling
  1. Put the panko, Cranberry Pear Balsamic and apple juice in a small bowl and stir to combine.
  2. Stir in the rest of the stuffing ingredients and set aside.
  3. Cut a pocket in each pork chop by making a horizontal slice almost to the bone; fill with stuffing. (Pack it in there as tightly as you can.) Secure with toothpicks if necessary.
  4. Drizzle or brush with the Basil Olive Oil and Cranberry Balsamic; then sprinkle the rest of the seasoning ingredients on top of the pork chops.
  5. Put the pork chops into the prepared dish (uncovered) and bake for 35-40 minutes (or until the meat juices run clear). (If you have extra stuffing, you can mound it next to the pork chops in the pan.) If they're not as brown as you'd like, you can stick them under the broiler for a couple of minutes right before serving.
Olivia Olive Oil https://oliviaevoo.com/
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Cranberry Pear Balsamic Butternut Squash

Cranberry Pear Balsamic Butternut Squash
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Ingredients
  1. 1 - 2 pounds butternut squash peeled, seeded and diced in to 1" pieces (about 3 cups)
  2. 1/3 cup Olivia's Cranberry Pear White Balsamic Vinegar
  3. 1 Tablespoon Olivia's Basil Olive Oil
  4. 3" sprig fresh rosemary, leaves stripped from stem and roughly chopped
  5. sea salt & freshly ground black pepper to taste
Instructions
  1. Preheat oven to 375 degrees.
  2. In a large bowl, whisk the Basil Olive Oil and Cranberry Pear Balsamic Vinegar until thoroughly combined.
  3. Add the rosemary and squash and toss to coat and combine evenly.
  4. In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade.
  5. Sprinkle liberally with sea salt and freshly ground black pepper.
  6. Roast the squash for 30-35 minutes, stirring a few times until golden brown.
Olivia Olive Oil https://oliviaevoo.com/
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Portobello & Garlic Cilantro Chicken Thighs

Portobello & Garlic Cilantro Chicken Thighs
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Ingredients
  1. 4 chicken thighs, skin on and bone in
  2. 2 tbsp. Olivia's Portobello & Garlic Olive Oil
  3. 2 tbsp. Olivia's Aged Garlic Cilantro Balsamic
  4. salt and pepper to taste
Instructions
  1. In a Ziploc bag or dish, cover the thighs with the Garlic Cilantro Balsamic and Portobello & Garlic Olive Oil.
  2. Allow to marinade in the refrigerator for at least 30 min and up to a day.
  3. Preheat oven to 425 degrees.
  4. Put chicken on a sheet pan, skin side up.
  5. Sprinkle with salt and pepper.
  6. Put in the oven and bake until the chicken is done and skin is brown and crispy.
Olivia Olive Oil https://oliviaevoo.com/
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Portobello & Garlic Easy Peasy Pasta

Portobello & Garlic Easy Peasy Pasta
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Ingredients
  1. 1 Box of your favorite pasta
  2. 1/4 cup Olivia's Portobello & Garlic Olive Oil
  3. 1 tablespoon chopped fresh parsley
  4. salt and ground black pepper to taste
  5. 2 tablespoons grated Parmesan cheese
Instructions
  1. Cook pasta as directed.
  2. Toss hot cooked pasta with Portobello and Garlic Olive Oil.
  3. Add the parsley, salt, and ground black pepper to taste.
  4. Serve with fresh-grated Parmesan cheese.
Olivia Olive Oil https://oliviaevoo.com/
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Persian Lime Truffles

Persian Lime Truffles
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Ingredients
  1. 8 1/2 oz. Dark Chocolate (semi-sweet, bittersweet or combo)
  2. 1/4 cup heavy cream
  3. 2 tablespoons Olivia’s Persian Lime Olive Oil
  4. 2 teaspoons Olivia’s Chocolate Balsamic Vinegar
  5. Cocoa powder, as needed
  6. Limes, finely zested
  7. Shredded coconut, as needed
Instructions
  1. Pour heavy cream in bowl over simmering water (double boiler).
  2. Turn off heat and stir in chocolate and persian lime olive oil.
  3. Once chocolate has melted remove bowl from double boiler and stir in chocolate balsamic vinegar.
  4. Refrigerate chocolate for 1 hour and return to room temperature for 1-2 hours.
  5. Put cocoa powder in a bowl and mix lime zest and coconut in another bowl.
  6. Scoop 1 teaspoon of chocolate and form into a ball.
  7. Roll balls into the different coatings.
  8. Store in refrigerator.
  9. Makes about 45 truffles.
Olivia Olive Oil https://oliviaevoo.com/