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Sriracha Mango Salsa

Sriracha Mango Salsa
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Ingredients
  1. 4 organic roma tomatoes
  2. 1 tablespoon Olivia’s Sriracha Mango Balsamic Vinegar
  3. 1 tablespoon Olivia’s Persian Lime Olive Oil
  4. 1 clove organic garlic (freshly crushed)
  5. 1 tablespoon onions (diced)
  6. 1 tablespoon cilantro (fresh)
  7. 1/2 teaspoon Himalayan pink salt
Instructions
  1. Put all ingredients into a food processor and pulse about 20 - 25 times.
Olivia Olive Oil https://oliviaevoo.com/
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Sriracha Mango Fish Tacos with Lime Olive Oil

Sriracha Mango Fish Tacos with Lime Olive Oil
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Ingredients
  1. 1/2 cup of Olivia's Persian Lime Olive Oil (split)
  2. 1 Tablespoon butter
  3. 4 Tilapia Fillets, cut into 1 inch pieces (you may substitute any other firm, white fish)
  4. 1/4 teaspoon Kosher salt
  5. 1/2 head red cabbage, coarsely chopped
  6. 3 green onions, diced
  7. 3 Tbsp Olivia's Sriracha Mango White Balsamic
  8. 1 large tomato, seeded and diced
  9. 2 cups shredded Monterrey Jack cheese
  10. 6 small tortillas, warmed
Instructions
  1. In a large skillet, heat 2 Tbsp Persian Lime Olive Oil and butter over medium heat, until butter is melted.
  2. Add tilapia pieces to the skillet and cook over medium heat for 5 minutes, stirring occasionally. Sprinkle with salt.
  3. Whisk 1/4 cup of Persian Lime Olive Oil and 3 Tbsp of Sriracha Mango Balsamic.
  4. While fish is cooking, toss chopped cabbage and onion with the Sriracha Mango Balsamic and Persian Lime Olive Oil dressing. Once combined, add to the skillet with the fish and continue stirring over medium heat until cabbage becomes tender and fish is completely cooked through (approximately 5 minutes).
  5. Remove from heat.
  6. Assemble the tortillas with shredded cheese, fish and cabbage mixture, and topped with diced tomatoes. Drizzle with Persian Lime EVOO & Sriracha Mango Balsamic Dressing.
Olivia Olive Oil https://oliviaevoo.com/
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Seared Steak with Blackberry Balsamic

Seared Steak with Blackberry Balsamic
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Ingredients
  1. 1/2 cup Olivia's Blackberry Balsamic Vinegar
  2. 2 tablespoons brown sugar
  3. 1/2 cup fresh blackberries
  4. 1 lb of flap meat steak
  5. 1/4 cup blue cheese crumbles
  6. 1 tablespoons fresh rosemary chopped
  7. Coarse sea salt and cracked black pepper
Instructions
  1. Heat the Blackberry Balsamic, sugar and blackberries in a small pan over a low-medium heat for about 10 minutes and it coats the back of a spoon like syrup.
  2. Strain the vinegar mixture into a small bowl pushing the blackberries with the spoon to retrieve as much liquid as possible.
  3. Heat your grill to a high heat. Season the meat with salt and pepper.
  4. When the grill is really hot, cook the steak for about 3 minutes each side, not moving it at all while it's cooking.
  5. Take the steak from the grill and let it rest on a wooden board for 3-4 minutes.
  6. Slice the steak with a sharp knife across the grain into thin strips.
  7. Sprinkle the blue cheese crumbles over the steak followed by the chopped rosemary.
  8. Finally drizzle some of the balsamic glaze over the steak.
  9. Serve at once on the board and eat as is or add it to some warm mini tortillas.
Olivia Olive Oil https://oliviaevoo.com/
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Lemon Olive Oil & Blacberry Balsamic Vinaigrette

Lemon Olive Oil & Blackberry Balsamic Vinaigrette
Serves 4
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Ingredients
  1. 6 cups (or 4 good handfuls) of mesclun or spring mix salad
  2. 3 tbsp Gorgonzola or blue cheese crumbles
  3. 20 grape tomatoes sliced in half
  4. 1 cup fresh blueberries or raspberries
  5. 1/4 cup toasted sliced almonds
  6. 4 tbsp Olivia's Lemon Olive Oil
  7. 2 to 3 tbsp Olivia's Blackberry Balsamic Vinegar
  8. 1 tsp Dijon mustard
Instructions
  1. In a dry frying pan over medium heat, toast the almonds on the stove – watching closely that they brown but don’t burn. Set them aside to cool off.
  2. In a large salad bowl, toss the mesclun or spring salad mix, the gorgonzola or blue cheese crumbles, the sliced grape tomatoes, the blueberries or raspberries and the cooled toasted almonds.
  3. In a resealable jar, combine the oil, vinegar and Dijon mustard. Close the lid tightly and shake vigorously. Although the usual ratio for vinaigrette is 3 parts oil to 1 part vinegar, a higher ratio of vinegar to oil is recommended for this dressing. Taste test as you add the vinegar to see if you agree! I prefer 3 tbsp. of vinegar to 4 tbsp. of oil.
  4. When you are ready to eat salad, before, during or after your meal, dress the salad with the vinaigrette.
Olivia Olive Oil https://oliviaevoo.com/
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Creamy Pineapple Pasta Salad

Creamy Pineapple Pasta Salad
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Ingredients
  1. 8 oz. uncooked elbow macaroni
  2. 1/2 cup Spicy Brown Mustard
  3. 1/3 cup mayonnaise
  4. 1/3 cup sour cream
  5. 1 Tbsp. Olivia's Pineapple Balsamic Vinegar
  6. 1 tsp. sugar
  7. 1/2 cup frozen peas , thawed
  8. 2 hard cooked eggs , peeled and chopped
  9. 1 cup cherry tomatoes , halved
  10. 1/4 cup finely chopped green onions
Instructions
  1. Cook pasta as directed on package. Rinse under cold water; drain well. Set aside.
  2. Mix Mustard, mayonnaise, sour cream, Pineapple Balsamic and sugar in large bowl until well blended.
  3. Add pasta, peas, eggs, tomatoes and green onions; toss to coat.
  4. Cover and refrigerate at least 30 minutes or until ready to serve.
Olivia Olive Oil https://oliviaevoo.com/
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Habanero Pineapple BBQ Sauce

Habanero Pineapple BBQ Sauce
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Ingredients
  1. 3 Tbsp Olivia's Habanero Olive Oil
  2. ½ cup Olivia's Pineapple Balsamic Vinegar
  3. 1/8 cup molasses
  4. 1 tsp garlic powder
  5. 1 tsp onion powder
  6. 1 tsp Worcestershire sauce
  7. 1 tsp hickory Liquid Smoke
Instructions
  1. Mix all of your ingredients together, including the liquified mix, in a pot.
  2. Simmer until it reaches the desired consistancy, which takes about 20 minutes.
  3. Stir occasionally to keep the pineapple balsamic from separating.
  4. Bottle it up and enjoy! This keeps very well in the refrigerator.
Notes
  1. This keeps very well in the refrigerator!
Olivia Olive Oil https://oliviaevoo.com/
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Habanero Jerk Chicken

Habanero Jerk Chicken
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Ingredients
  1. 4 Garlic cloves
  2. 1 piece Ginger, fresh
  3. 3 Green onions
  4. 1 Lime, wedge
  5. 1/4 cup Lime juice
  6. 2 tbsp Allspice, ground
  7. 1/2 tsp Cinnamon, ground
  8. 1/2 tsp Cloves, ground
  9. 1/2 tsp Nutmeg, ground
  10. 1 tsp Salt
  11. 2 tbsp Olivia's Habanero Olive Oil
  12. 1 tsp Cumin
Instructions
  1. Place all ingredients except for the chicken and lime wedges in a food processor and blend until smooth.
  2. Pat the chicken dry and place in a single layer in a large baking dish.
  3. Spread the spice mixture evenly over the chicken.
  4. Refrigerate at least 30 minutes but up to overnight.
  5. When ready to cook remove the chicken from the refrigerator and either preheat the oven to 350 °F or preheat your grill or grill pan to medium-high.
  6. If baking bake for 1 hour, and then broil for 5-10 minutes to char. If grilling, grill for 45-50 minutes or until the chicken is cooked through (165 °F) and charred in multiple places. You’ll want to flip occasionally.
  7. Let rest 10 minutes after cooking. Serve with lime wedges and cauli-rice.
Olivia Olive Oil https://oliviaevoo.com/
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Basil Marinated Grilled Pork Chops

Basil Marinated Grilled Pork Chops
Yields 8
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Ingredients
  1. 1/3 cup soy sauce
  2. 1/2 cup Olivia's Basil Olive Oil
  3. 1/3 cup fresh lemon juice
  4. 1/4 cup Worcestershire sauce
  5. 1 1/2 tablespoons garlic powder
  6. 1 teaspoon ground pepper
  7. 8-10 Pork chops
Instructions
  1. Mix all the ingredients together
  2. Place chops in a ziplock bag or casserole dish
  3. Pour mixture in, covering all the chops
  4. Marinate for 1-4 hours (the longer the better)
  5. Flip pork chops after half the time (message pork chops if in ziplock bag)
  6. Grill till desired finish.
Notes
  1. This can also be used for pork tenderloin, chicken or steak.
Olivia Olive Oil https://oliviaevoo.com/
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Peach Bruschetta with Basil Olive Oil

Peach Bruschetta with Basil Olive Oil
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Ingredients
  1. 6 or 7 ripe tomatoes (about 1 1/2 lbs)
  2. 2 cloves garlic, minced (about 2 teaspoons)
  3. 1 Tbsp Olivia's Basil Olive Oil
  4. 1 teaspoon Olivia's Peach White Balsamic
  5. 1 teaspoon kosher salt, more or less to taste
  6. 1/2 teaspoon freshly ground black pepper, more or less to taste
  7. 1 baguette French bread or similar Italian bread
  8. 1/4 cup (60 ml) Olivia's Basil Olive Oil
Instructions
  1. Bring 2 quarts of water to a boil.
  2. As the water is heating make shallow cuts in a cross pattern at the tip ends of the tomatoes (this will make the tomatoes easier to peel).
  3. Once the water is boiling, remove the pot from the heat.
  4. Put the tomatoes in the hot water and blanch for 1 minute.
  5. Remove with a slotted spoon and let sit until cool enough to handle.
  6. Then gently peel off the tomato skins. Cut out the stem base with a paring knife.
  7. Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds.
  8. Preheat oven to 450°F (230°C) with a rack in the top slot of the oven.
  9. Finely chop tomatoes, toss them with garlic, Basil Olive Oil, Peach Balsamic and salt and pepper.
Baguette
  1. Use a bread knife to slice the baguette on the diagonal making half-inch thick slices.
  2. Brush one side of each slice with Basil Olive Oil (a pastry brush helps here) and place olive oil-side down on a baking sheet or roasting pan.
  3. The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all.
  4. When the oven has reached 450°F (230°C) place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges.
  5. Serve toasted bread with tomato mixture: Arrange the toasted bread on a platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the chopped tomatoes).
  6. Use a spoon to gently top each toasted bread slice with some of the tomato mixture. If you top each slice individually, do it right before serving.
  7. Drizzle with Peach White Balsamic before serving.
Olivia Olive Oil https://oliviaevoo.com/