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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/
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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/