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Oven Roasted Vegetables

Oven Roasted Vegetables
Serves 2
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 small-medium zucchini
  2. 1 small-medium squash
  3. 1 head of broccoli
  4. 1-2 small red potatoes
  5. 1/8 - 1/4 onion
  6. Olivia's Herbes de Provence Olive Oil
  7. Salt & Pepper to Taste
Instructions
  1. First, wash all of the vegetables.
  2. Next, dice the zucchini, squash, and potatoes.
  3. Make sure the potatoes are cut into pretty small pieces, you want everything to cook evenly so it helps to make everything about the same size.
  4. Then cut the broccoli and slice the onion and place all of the vegetables onto a baking sheet lined with foil and sprayed with oil.
  5. Drizzle Herbes de Provence Olive Oil over the vegetables, then sprinkle some salt and pepper over all of the veggies.
  6. Bake at 400 for 30 minutes, stirring/flipping the vegetables every 10 minutes.
Notes
  1. Add a little dollop of sour cream on top for extra yumminess!
Olivia Olive Oil https://oliviaevoo.com/
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Pistachio Pork Loin

Pistachio Pork Loin
Use Olivia's Herbes de Provence Olive Oil for this savory pork loin. Thank you to our loyal customer Amy Brown for this recipe!
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Ingredients
  1. Crushed Pistachios
  2. 2 lb Pork Loin (depending on the servings needed)
  3. 2 Tbsp Olivia's Herbes de Provence Olive Oil
  4. 1 Tbsp Melted Butter
  5. Dijon Mustard
Instructions
  1. Slather the pork loin with Dijon Mustard.
  2. Pour 1/2 the mixture on the bottom of the roasting pan.
  3. Place the pork loin in the pan.
  4. Pour remaining mixture over the top.
  5. Cook for 1 hour at 350 degrees
Olivia Olive Oil https://oliviaevoo.com/
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Blood Orange Hot Wings

Blood Orange Hot Wings
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Ingredients
  1. 2 1/2 lbs. small chicken wings
  2. 3 tablespoons Olivia's Blood Orange Olive Oil (to cook chicken in)
  3. 1/2 cup tequila
  4. 8 tablespoons Olivia's Blood Orange Olive Oil
  5. 1/2 cup fresh lime juice
  6. 6 tablespoons Soy Sauce
  7. 3 tablespoons honey
  8. 2 teaspoons chili powder
  9. 1/2 teaspoon ground cumin
  10. Assorted vegetables (optional)
  11. Ranch or blue cheese dressing for dipping
Instructions
  1. Heat the Blood Orange Olive Oil in large skillet over medium heat.
  2. Brown chicken wings in batches for 5 to 7 minutes on each side or until golden brown.
  3. Remove from skillet and set aside. Drain the skillet.
  4. Place the tequila, Blood Orange Olive Oil, lime juice, Soy Sauce, honey, chili powder and cumin in same skillet. Cook over medium heat until boiling.
  5. Add chicken wings and return to a boil.
  6. Reduce heat to medium-low, cook stirring occasionally, for 25 minutes or until sauce is thickened and chicken wings are fully cooked.
  7. Serve with assorted vegetables and ranch or blue cheese dressing.
Olivia Olive Oil https://oliviaevoo.com/
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Ginger Glazed Mahi Mahi

Ginger Glazed Mahi Mahi
Serves 4
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Ingredients
  1. 3 tablespoons honey
  2. 3 tablespoons soy sauce
  3. 3 tablespoons Olivia's Honey Ginger Balsamic
  4. 1 clove garlic, crushed or to taste
  5. 3 teaspoons Olivia's Garlic Olive Oil (divided)
  6. 4 (6 ounce) mahi mahi fillets
  7. salt and pepper to taste
Instructions
  1. In a shallow glass dish, stir together the garlic, honey, soy sauce, Honey Ginger Balsamic Vinegar, and Garlic Olive Oil.
  2. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down.
  3. Cover, and refrigerate for 20 minutes to marinate.
  4. Heat the remaining Garlic Olive Oil in a large skillet over medium-high heat.
  5. Remove fish from the dish, and reserve marinade.
  6. Cook fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
  7. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently.
  8. Spoon glaze over fish, and serve immediately.
Olivia Olive Oil https://oliviaevoo.com/
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Barbecue Pork Ribs w/Balsamic Marinade

Barbecue Pork Ribs w/Balsamic Marinade
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Ingredients
  1. 1 cup tomato sauce
  2. ¼ cup aged Olivia's Espresso Balsamic Vinegar
  3. ¼ cup Olivia's Garlic Olive Oil
  4. ¼ cup honey
  5. ½ tsp. paprika
  6. 1 tsp. onion powder
  7. Salt & pepper to taste
  8. 4 lbs. pork ribs
Instructions
  1. Marinate the ribs in half the sauce (or just enough to coat them. You don't want a ton of extra sauce in there). I put mine in a zipper-top plastic bag overnight.
  2. Warm up your barbecue and place the ribs on the grill, being sure that excess sauce has been wiped away. If it drips down into the flames, the ribs will catch on fire. (Yes, I know this from personal experience)
  3. Cook the ribs until a meat thermometer reaches at least 165 F. on all parts of the ribs. Check multiple spots to be sure! You can always cut off the thinner, already done ribs if the rest of the ribs still have a ways to go.
  4. When fully cooked, remove the ribs from the grill and place on a platter.
  5. Pour the second half of the sauce over the ribs and allow them to sit for about 10 minutes before cutting.
Olivia Olive Oil https://oliviaevoo.com/
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Espresso Balsamic Roasted Pears

Espresso Balsamic Roasted Pears
Serves 2
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Ingredients
  1. 1 teaspoon Olivia's Arbequina Olive Oil
  2. 1 teaspoon lemon juice
  3. 2 Anjou pears
  4. 1 teaspoon reduced Olivia's Espresso Balsamic Vinegar
  5. 1 teaspoon dark brown sugar
  6. 1/2 teaspoon cinnamon
  7. Salad Greens of Your Choosing
  8. Walnuts
Instructions
  1. Preheat the oven to 375°F.
  2. Brush a baking dish with the Arbequina Olive Oil and set aside.
  3. Add the lemon juice to a mixing bowl of water.
  4. Peel and halve the pears, scoop out the core, and dip in the lemon juice water to keep them from browning.
  5. Place the pears in the baking dish, cut side up.
  6. Drizzle the pears with the Espresso Balsamic, and sprinkle with the brown sugar and cinnamon.
  7. Bake for 30 minutes, and then serve immediately over a bed of greens sprinkled with walnuts.
Notes
  1. Serve as a dessert or on a bed of greens with walnuts!
Olivia Olive Oil https://oliviaevoo.com/
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Vanilla Pound Cake with Espresso Macerated Strawberries

Vanilla Pound Cake with Espresso Macerated Strawberries
Yields 8
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Total Time
40 min
Total Time
40 min
Ingredients
  1. 1 pound fresh strawberries, sliced
  2. 2 tablespoons Olivia's Espresso Balsamic Vinegar
  3. 2 tablespoons sugar
  4. 3 drops almond extract
  5. Pinch salt
  6. Generous pinch coarsely ground black pepper
  7. 4 tablespoons butter
  8. 4 slices Vanilla Pound Cake, recipe follows, or store-bought
  9. 4 scoops vanilla ice cream
  10. 1/4 cup sliced almonds, toasted, for garnish
Vanilla Pound Cake
  1. 1 cup all-purpose flour
  2. 1 cup cake flour
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon salt
  5. 7 ounces (1 3/4 sticks) butter, softened, plus 1 tablespoon for greasing the loaf pan
  6. 3 ounces cream cheese, softened
  7. 1 1/2 cups sugar
  8. 5 eggs
  9. 1 tablespoon pure vanilla extract
Instructions
  1. In a medium bowl, combine the strawberries, Espresso Balsamic Vinegar, sugar, almond extract, salt and pepper and toss to coat.
  2. Leave to macerate for 15 to 20 minutes in the refrigerator.
  3. Melt 2 tablespoons of the butter in a large skillet or griddle over medium-low heat, swirling to coat the entire pan.
  4. Add the pound cake slices and toast until lightly browned on the bottom, 2 to 3 minutes.
  5. Remove the pound cake from the pan, swirl in the remaining 2 tablespoons butter; and toast the pound cake on the reverse side until lightly browned, another 2 to 3 minutes.
  6. Place the toasted pound cake on plates and add a scoop of vanilla ice cream to the side of each slice.
  7. Top the slices with some of the macerated strawberries and garnish with toasted almonds.
  8. Serve immediately.
Vanilla Pound Cake
  1. Preheat the oven to 350 degrees F.
  2. Butter a 9-by-5-inch loaf pan
  3. In a large bowl, sift together the all-purpose flour, cake flour, baking powder and salt. Set aside.
  4. In a stand mixer or using a hand mixer, cream together the butter and cream cheese on medium speed until light and fluffy.
  5. Add the sugar and mix for 1 minute.
  6. Add the eggs, one at a time, and then the vanilla; mix for 1 minute, until well blended.
  7. With the mixer on low speed, slowly add in the dry ingredients and mix until completely blended.
  8. Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 50 minutes.
  9. Let cool for 10 minutes before turning the cake out onto a wire rack to cool completely.
Olivia Olive Oil https://oliviaevoo.com/
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Fruity Pecan Salad With Blood Orange Vinaigrette

Fruity Pecan Salad With Blood Orange Vinaigrette
Serves 8
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For the Salad
  1. 2 medium pears or apples, sliced
  2. 2 pkg (total 10 oz) mixed greens
  3. 1 small red onion, diced
  4. 6 slices bacon, crumbled
  5. 1/2 C feta cheese, crumbled
  6. 1/2 C pecans, toasted
For the Vinaigrette
  1. 1/2 C of one of Olivia's Blood Orange Olive Oil
  2. 1/4 C of Olivia's Maple Balsamic
  3. 2 tsp dijon mustard
  4. 1/4 tsp salt
  5. 1/4 tsp freshly ground black pepper
Instructions
  1. In large bowl, lightly toss all salad ingredients to combine.
  2. In small bowl, whisk Blood Orange Olive Oil, Maple Balsamic, dijon mustard, salt, and pepper until well-blended. Serve on side of salad or pour over salad (amount to taste) and toss to lightly coat.
Notes
  1. Any remaining vinaigrette can be stored in air-tight container in refrigerator up to one week.
Olivia Olive Oil https://oliviaevoo.com/
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Summer Peach Balsamic Pizza

Summer Peach Balsamic Pizza
Serves 2
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Ingredients
  1. 1 batch pizza dough (use your favorite recipe, or use mine here)
  2. 1 cup Olivia's Peach White Balsamic
  3. 2 tablespoons Olivia's Bacon Olive Oil (Use Habanero Olive Oil to spice it up! Or non-flavored olive oil as well)
  4. 8 ounces fresh mozzarella, sliced or grated
  5. 2 ounces soft goat cheese, crumbled
  6. 4 peaches, pitted and thinly sliced
  7. 1/2 cup coarsely chopped basil
Instructions
  1. Preheat the oven to 500 degrees F or as high as your oven will go. If you have a pizza stone, preheat the stone in the oven for at least 30 minutes to allow it to get thoroughly hot.
  2. Divide dough into tennis-ball sized pieces.
  3. Take one piece of dough and punch it down on a lightly floured surface.
  4. Roll the dough out into a circle approximately 1/4-inch thin.
  5. Place the pizza on a pizza peel or pan that has been generously coated with corn meal.
  6. Lightly brush with 1 tablespoon of Bacon Olive Oil.
  7. Top with mozzarella, goat cheese, and peach slices.
  8. Drizzle the pizza with Peach White Balsamic.
  9. Repeat for remaining pizzas.
  10. Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack.
  11. Bake for 8 to 10 minutes or until pizza crust is golden and cheese is melted.
  12. Remove from oven and top with basil and drizzle with peach white balsamic.
  13. Cut into slices and serve.
Olivia Olive Oil https://oliviaevoo.com/
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Spicy Grilled Pork Chops with Balsamic Peaches

Spicy Grilled Pork Chops with Balsamic Peaches
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Ingredients
  1. 2 thick cut, bone-in pork chops
  2. 2 cups apple cider
  3. 2 cups water
  4. ½ cup granulated sugar
  5. ⅓ cup kosher salt
  6. 2 sprigs rosemary
  7. 2 cloves garlic, peeled and smashed
  8. 1 teaspoon black peppercorns
  9. Olivia's Habanero Olive Oil
  10. kosher salt and freshly cracked black pepper
For the grilled peach salsa
  1. 2 peaches, pitted and halved
  2. 2 tablespoons Habanero Olive Oil, divided
  3. 3 teaspoons granulated sugar, divided
  4. ½ cup slivered red onion
  5. 3 teaspoons Olivia's Peach White Balsamic
  6. 1½ teaspoons Vietnamese chili garlic sauce
  7. Kosher salt
  8. fresh basil leaves
Instructions
  1. Rinse the pork chops, pat dry and place in a freezer bag.
  2. Bring the apple cider, water, ½ cup sugar and ⅓ cup kosher salt to a boil in a small saucepan. Stir until sugar and salt dissolves.
  3. Remove from heat and add a few ice cubes to cool the brine.
  4. Allow to cool completely then add to the freezer bags with the pork chops along with the rosemary sprigs, garlic cloves and black peppercorns.
  5. Refrigerate for at least 4 hours up to overnight.
  6. Remove the pork chops from the brine and discard the brine.
  7. Pat the pork dry with a paper towel and lightly brush with olive oil and season with kosher salt and freshly ground black pepper.
  8. Preheat one side of the grill to high and one side to low.
  9. Brown the chops for about 5 minutes or until nice grill marks develop and then turn to the other side and cook for another 5 minutes. Turn the chops over and move them to the low-heat part of the grill.
  10. Cook for another 10-12 minutes or until the pork reaches an internal temperature of 155 degrees in the thickest part of the chop.
  11. Transfer to a platter and tent with aluminum foil for about 5 minutes and chops reach 160 degrees.
  12. While pork chops are cooking on the low temperature side of the grill, lightly coat the peach halves on the fleshy side of the fruit with 1 tablespoon of Habanero Olive Oil and sprinkle with 2 teaspoons of the sugar.
  13. Grill the peaches flesh side down on the high temperature side of the grill for about 4-5 minutes on each side. Transfer to a cutting board and cut into slices.
  14. Mix the red onions with the remaining tablespoon of habanero olive oil, peach white balsamic, chili garlic sauce, 1 teaspoon sugar and a pinch of kosher salt. Add the sliced peaches to the red onions and gently mix.
  15. Top the pork chops with the peaches and onion mix and garnish with torn basil leaves.
Olivia Olive Oil https://oliviaevoo.com/