Category: Recipes

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Habanero Hot Sauce

Habanero Hot Sauce
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Ingredients
  1. 1 tbsp Olivia's Habanero Olive Oil
  2. 1 cup chopped carrots
  3. 1/2 cup chopped onions
  4. 5 cloves garlic, minced
  5. 1/4 cup water
  6. 1/4 cup lime juice
  7. 1 tbsp lime zest
  8. 1/4 cup white vinegar
  9. 1 tomato
  10. sea salt and pepper to taste
Instructions
  1. Heat the Habanero Olive Oil in a sauce pan over medium heat.
  2. Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 10 minutes.
  3. Transfer the mixture to a blender or food processor.
  4. Add water, lime juice, vinegar, tomato and lime zest to the blender/processor and blend until smooth.
  5. Season with salt and pepper to taste, transfer the mixture to a saucepan and simmer for 3-5 minutes.
  6. Simmering at the end gives the sauce a more liquid consistency.
Notes
  1. Not hot enough?? Throw in a couple of habanero peppers! (stems removed)
Olivia Olive Oil https://oliviaevoo.com/
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Black Cherry Balsamic BBQ Sauce

Black Cherry Balsamic BBQ Sauce
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Ingredients
  1. 2 tablespoons Olivia's Bacon Olive Oil
  2. 1 sweet onion, diced
  3. 2 garlic cloves, minced
  4. 2 cups dark sweet cherries, pitted and stems removed
  5. 1 cup ketchup
  6. 2/3 cup brown sugar
  7. 1/3 cup Olivia's Black Cherry Balsamic Vinegar
  8. 1 tablespoons Worcestershire sauce
  9. 2 tsp ground mustard
  10. 1/2 tsp black pepper
Instructions
  1. Heat the Bacon Olive Oil in a large saucepan over medium-high heat.
  2. Add in the onion and saute for about 5 minutes.
  3. Add in the garlic and saute for another minute or two.
  4. Stir in the cherries, ketchup, brown sugar, Black Cherry Balsamic, worcestershire sauce, ground mustard, and black pepper.
  5. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.
  6. Transfer to a blender or food processor (or keep it in the pan and use an immersion blender). Blend until smooth.
  7. Return to pan. Bring it back to a simmer and continue simmering for another 10 minutes.
Notes
  1. Using fresh cherries and wonder how you should pit them? Slice off the stem and then just use your fingers to pinch the pit out. It’s actually super easy and makes it go a lot faster than trying to slice off all the flesh of the cherry around the pit.
  2. You can also use frozen cherries as well.
Olivia Olive Oil https://oliviaevoo.com/
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Bacon Pasta Shells with Bolognese Sauce

Bacon Pasta Shells with Bolognese Sauce
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Ingredients
  1. 12-15 Large Pasta Shells
Filling
  1. 2 tbsp. chopped onion
  2. 1 clove minced garlic
  3. 2 tbsp. Olivia's Bacon Olive Oil
  4. 1 tbsp. butter
  5. 1 pkg. frozen, chopped spinach, drained well
  6. 1/2 tsp. tsp. grated nutmeg
  7. 1/3 c. Parmesan
  8. 1 whole egg
  9. 1/4 tsp. salt
  10. 1/4 tsp. pepper
  11. 3 tbsp. Ricotta cheese
Sauce
  1. 1 small carrot, diced
  2. 1 rib celery, diced
  3. 1/4 tsp. salt
  4. 1/4 tsp. pepper
  5. 1 med. onion, minced
  6. 1/4 c. red wine
  7. 1 garlic clove, minced
  8. 2 (8 oz.) cans tomato sauce
  9. 2 to 3 tbsp. Olivia's Bacon Olive Oil
  10. 1/3 c. beef broth
  11. 3/4 lb. ground chuck
  12. 1/2 tsp. thyme
  13. Additional Parmesan
  14. 1/2 tsp. basil
  15. 1/4 tsp. sugar
Instructions
  1. Cook shells according to package directions. Drain, rinse in cold water. Dry on paper towels.
Filling
  1. Saute onion in Bacon Olive Oil over medium heat and add butter and add garlic. Cook until onion is limp.
  2. Add spinach and seasonings. Cook briefly.
  3. Put in food processor with steel blade (puree slightly) or mix by hand.
  4. Add Ricotta, Parmesan and egg.
  5. Combine again in processor or by hand.
  6. Either spoon mixture into pasta shells or fill, using a pastry bag.
Sauce
  1. Saute carrot, celery, onion and garlic in Bacon Olive Oil until limp
  2. Add beef; cook until no longer pink.
  3. Stir in seasonings beef broth, tomato sauce and wine.
  4. Cook 20 to 30 minutes until thickened.
To serve
  1. Spoon most of the sauce into large au gratin dish, top with shells, spoon a little sauce over each shell.
  2. Sprinkle with Parmesan.
  3. Cover loosely with foil and bake at 350 degrees for 30 to 40 minutes.
  4. Sauce is nice on its own over any type of pasta. Freezes well.
Olivia Olive Oil https://oliviaevoo.com/
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Butter Olive Oil Herb Roasted Potatoes

Butter Olive Oil Herb Roasted Potatoes
Serves 2
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 1 1/2 pounds baby (small) or fingerling potatoes
  2. 1/4 cup Olivia's Butter Olive Oil
  3. 2 heads garlic, top trimmed
  4. 1/2 tablespoon chopped parsley leaves
  5. 1/2 lemon, cut into wedges
  6. 5-6 sprigs thymes
  7. Scant 1/4 teaspoon salt
  8. 1/2 teaspoon cracked black pepper
Instructions
  1. Preheat oven to 350F.
  2. Cut slits on the potatoes, do not cut through.
  3. Place the potatoes in a roasting pan and brush with the Butter Olive Oil.
  4. Add the garlic, parsley, lemon and thyme in the pan, in between the potatoes.
  5. Sprinkle with salt and black pepper.
Olivia Olive Oil https://oliviaevoo.com/
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Pineapple Balsamic Lemonade Cocktail

Pineapple Balsamic Lemonade Cocktail
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Ingredients
  1. 10 lemons, juiced, approx 1 cup of lemon juice
  2. 3/4 cup super fine sugar
  3. 4 cups water
  4. 1 – 2 tsp Olivia Pineapple Balsamic Vinegar
  5. 1 cup vodka (optional)
Instructions
  1. Combine the lemon juice, sugar and water in a large pitcher and mix to combine.
  2. Add the Pineapple Balsamic Vinegar and taste.
  3. Adjust amount of balsamic if needed.
  4. If you wish, add vodka and stir.
Olivia Olive Oil https://oliviaevoo.com/
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Pineapple Apricot Chicken Skewers

Pineapple Apricot Chicken Skewers
Serves 4
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Ingredients
  1. 32 oz jar of pineapple apricot preserves
  2. 1 tablespoon yellow mustard
  3. 3 tablespoons Olivia's Pineapple White Balsamic Vinegar
  4. 2 tablespoons honey
  5. 1 teaspoon garlic powder
  6. salt and pepper
  7. 4 chicken breasts, cubed (You could ad as many as 6 breasts)
  8. 8-10 bamboo skewers
Instructions
  1. Combine the ingredients in a gallon zip lock bag except chicken. Mix well.
  2. Add chicken, mix in and marinate from 2 hours to all day. The longer the better.
  3. Soak the skewers for 10 minutes or more before grilling.
  4. Add the chicken to the skewers, grill over medium and enjoy!
Olivia Olive Oil https://oliviaevoo.com/
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Pineapple Glazed Salmon w/Persian Lime EVOO

Pineapple Glazed Salmon w/Persian Lime EVOO
Serves 2
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Ingredients
  1. 2 (4-6oz) salmon fillets
  2. 1-2 Tbsp honey
  3. 1-2 Tbsp Olivia's Pineapple White Balsamic
  4. 2 Tbsp Olivia's Persian Lime Olive Oil
  5. salt and pepper
Instructions
  1. In a small bowl, whisk together honey, Pineapple Balsamic, and Persian Lime Olive Oil together. Taste and add more honey or balsamic if needed. (Depending on how sweet your vinegar is, you may want more honey).
  2. Pour half of the glaze into a zip-top bag or airtight container. Add salmon to the bag or container.
  3. Marinate 10-45 minutes. Reserve remaining glaze.
  4. Place salmon skin side down on a baking sheet lined with foil.
  5. Set an oven rack 5-6 inches from the heat.
  6. Broil salmon for 3 minutes.
  7. Brush the second half of the glaze over the salmon.
  8. Broil another 3-4 minutes. Check for doneness.
  9. Broil an additional 1-3 minutes as needed
Olivia Olive Oil https://oliviaevoo.com/
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Persian Lime Cucumber and Herb Salad

Persian Lime Cucumber and Herb Salad
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 cucumber, spiralized or julienned
  2. 1 large tomato, diced
  3. ½ onion, diced
  4. ¼ cup red cabbage, sliced finely
  5. 2 tablespoons mint, diced finely
  6. 2 tablespoons parsley, diced finely
  7. 2 tablespoons Olivia's Persian Lime Olive Oil
  8. salt/pepper to taste
Instructions
  1. In a medium bowl add cucumber, tomato, onion, red cabbage mint and parsely.
  2. Mix to combine.
  3. Add Persian Lime Olive Oil, salt and pepper.
  4. Mix to combine.
Olivia Olive Oil https://oliviaevoo.com/
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Marinated Lamb Chops With Aged Pomegranate Balsamic Glaze

Marinated Lamb Chops With Aged Pomegranate Balsamic Glaze
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Ingredients
  1. Marinade
  2. 1 Rack of Lamb- Trimmed and cut into small chops
  3. 2 cups Olivia's Lemon Olive Oil
  4. 1/2 cup Olivia's Aged Pomegranate Balsamic Vinegar
  5. 1 Red Onion chopped
  6. 1/4 cup Fresh Garlic chopped
  7. 2 tbl Fresh Italian Parsley Chopped
  8. 1 tbl Fresh Thyme chopped
  9. 2 tsp Kosher Salt
  10. 1/2 tsp Black Pepper
  11. Pomegranate Balsamic Glaze
  12. 1 cup Pomegranate Balsamic Vinegar
  13. 1/2 cup Sugar
  14. 1 tsp Kosher salt
  15. 2 tbl Cornstarch mixed with 2 tbl of water
Marinade
  1. Combine Lemon Olive Oil, Pomegranate Balsamic Vinegar, onion, garlic, parsley, thyme, kosher salt and pepper in a large bowl. Mix thoroughly.
  2. Lightly Season cut lamb with kosher salt and black pepper, place in marinade, mix until meat is coated on all sides.
  3. Cover with plastic wrap and refrigerate for minimum of 1 hour. Can do a day ahead.
Pomegranate Balsamic Glaze
  1. Combine cornstarch and water in a small cup until diluted, set aside.
  2. Place Pomegranate Balsamic Vinegar, sugar and salt in a small sauce pan. Bring to a boil, reduce heat to a simmer. Simmer until volume is reduced by 1/2.
  3. Stir in cornstarch mixture to pan with a wire whip.
  4. Heat until thickened. Remove and hold warm until service.
To Serve
  1. Remove lamb from marinade, discard marinade
  2. Grill or pan sear lamb until desired doneness (Medium rare is best, it doesn't take long)
  3. Remove lamb from heat and plate.
  4. Drizzle warm glaze over plated lamb
  5. Garnish with Italian Parsley
  6. Serve with your favorite starch and vegetable or serve as a passed appetizer.
Olivia Olive Oil https://oliviaevoo.com/
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Lemon Roasted Asparagus

Lemon Roasted Asparagus
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Ingredients
  1. 1 1/2 pounds medium asparagus, peeled
  2. 3 tablespoons Olivia's Lemon Olive Oil
  3. Salt and freshly ground pepper
Instructions
  1. Preheat the oven to 450.
  2. In a baking dish, drizzle the asparagus with half of the lemon olive oil and season with salt and pepper.
  3. Roast for about 15 minutes, or until tender when pierced with a knife.
  4. Drizzle the asparagus with the remaining lemon olive oil and the lemon zest.
  5. Serve hot
Olivia Olive Oil https://oliviaevoo.com/