Posted on

The Blood Orange Extra Virgin

The Blood Orange Extra Virgin
Write a review
Print
Ingredients
  1. 2 oz cucumber vodka
  2. 3/4 oz lime juice
  3. 1/2 oz simple syrup
  4. 1/2 oz Olivia's Blood Orange Olive Oil
  5. 1/2 celery sprig
Instructions
  1. Chop up celery sprig and muddle inside mixing tin; then add in Blood Orange Olive Oil after the celery is muddled.
  2. Add syrup to mixing tin.
  3. Add 2 oz cucumber vodka.
  4. Add ice.
  5. Add splash of soda.
  6. Finally, use celery sprig for garnish.
Olivia Olive Oil https://oliviaevoo.com/
Posted on

Wintry Tossed Salad with Aged Apple Balsamic

Wintry Tossed Salad with Aged Apple Balsamic
Write a review
Print
Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Aged Apple Balsamic Vinaigrette
  1. 1 clove garlic, finely minced
  2. 1/2 teaspoon dijon mustard
  3. 1 teaspoon honey
  4. 1/4 cup Olivia's Aged Apple Balsamic
  5. 1/2 cup Olivia's Novello Olive Oil
  6. salt and pepper to taste
Salad
  1. 5 ounces Spring Mix (or your favorite greens)
  2. 1 fuji apple, cored and diced
  3. 1/4 cup dried cranberries
  4. 1/3 cup blue cheese crumbles
  5. 1/2 cup candied pecans
Vinaigrette
  1. Add garlic, Aged Apple Balsamic, dijon mustard, honey, and a pinch of salt and pepper to a bowl. Whisk to combine.
  2. Slowly drizzle in the Novello Olive Oil while whisking.
  3. Store in a mason jar and refrigerate until ready to use.
  4. Give the jar a vigorous shake before drizzling over your salad.
Salad
  1. Add the salad ingredients to a large bowl and toss to combine.
  2. Drizzle with vinaigrette right before serving.
Notes
  1. Refrigerate the vinaigrette up to 7 days.
Olivia Olive Oil https://oliviaevoo.com/
Posted on

Linguine con Vongole

Linguine con Vongole
Serves 4
Write a review
Print
Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
Ingredients
  1. 2 tablespoons Olivia's Novello Olive Oil
  2. 4 cloves garlic, thinly sliced
  3. 3 pounds cockles, soaked in salt water and scrubbed
  4. 1 cup dry white wine
  5. 1 teaspoon red pepper flakes
  6. 1/4 cup unsalted butter
  7. 2 tablespoons chopped parsley
  8. 1 pound linguini
  9. kosher salt
Instructions
  1. Bring one gallon of water to boil.
  2. Add 2 tablespoons salt.
  3. Add pasta and cook 10 to 12 minutes.
  4. Meanwhile heat Novello Olive Oil in a large sauté pan over medium heat.
  5. Add garlic and cook one minute.
  6. Add cockles and white wine.
  7. Cook covered until cockles open, about 5 minutes. Discard any cockles that do not open.
  8. Remove cover, Add red pepper flakes, butter and parsley.
  9. Drain pasta and toss with cockles.
  10. Season to taste with salt and pepper and serve.
Olivia Olive Oil https://oliviaevoo.com/
Posted on

Honey Ginger Roasted Squash

Honey Ginger Roasted Squash
Write a review
Print
Ingredients
  1. 1 carnival squash (about 2 pounds), halved, seeded and cut into 1-inch thick wedges
  2. 1/4 cup Olivia's Tuscan Olive Oil
  3. 2 tablespoons Olivia's Honey Ginger White Balsamic
  4. 1 tablespoon pure maple syrup
  5. 1 tablespoon Dijon
  6. 1 teaspoon fresh thyme leaves
  7. 1/2 teaspoon kosher salt
  8. 1/4 teaspoon freshly cracked black pepper
Instructions
  1. Preheat oven to 380°F.
  2. Place squash in a large bowl.
  3. In a small bowl, whisk together remaining ingredients.
  4. Pour over squash and toss well to coat.
  5. Pour out onto a rimmed baking sheet and arrange squash in a single layer.
  6. Bake for 30 minutes, or until the squash is tender when pierced with a knife.
Olivia Olive Oil https://oliviaevoo.com/
Posted on

Basil Roasted Green Beans

Basil Roasted Green Beans
Yields 4
Write a review
Print
Ingredients
  1. 1 tablespoon lemon juice
  2. 2 teaspoons Olivia's Basil Olive Oil
  3. 1/2 teaspoon salt
  4. 1/4 teaspoon garlic powder
  5. 1/4 teaspoon freshly ground black pepper
  6. 1 pound green beans, trimmed
  7. 2 tablespoons slivered almonds
Instructions
  1. Preheat oven to 450°.
  2. Combine lemon juice, Basil Olive Oil, salt, garlic powder, and pepper in a Ziploc bag.
  3. Add green beans, close the bag and toss to combine.
  4. Spread green beans in a single layer on a jelly-roll pan lined with parchment paper.
  5. Add nuts to the Ziploc bag and shake bag.
  6. Bake for 5 minutes. Add almonds to the pan and bake 5 minutes more, or until beans are tender and browned, stirring occasionally.
Olivia Olive Oil https://oliviaevoo.com/
Posted on

Basil & Honey Ginger Balsamic Glazed Turkey

Basil & Honey Ginger Balsamic Glazed Turkey
Write a review
Print
Prep Time
24 min
Cook Time
1 hr 15 min
Prep Time
24 min
Cook Time
1 hr 15 min
Ingredients
  1. 2 1/5 lb. turkey breast, bone in, skin on
  2. Marinade
  3. 1/3 cup Olivia's Basil Olive Oil
  4. 1/2 cup Olivia's Honey Ginger Balsamic Vinegar
  5. 1 tsp sea salt
  6. 1 tsp fresh black or white pepper
  7. 1 tsp thyme
  8. 1 tsp sage
  9. 2 medium cloves garlic, minced
Instructions
  1. Rinse and pat dry the breast and place it in a gallon zip lock bag.
  2. Mix all ingredients for the marinade and pour over the breast.
  3. Seal the bag and press the marinade all around the breast.
  4. Refrigerate 24 hours, turning the bag every now and then, if and when you open the fridge.
  5. Place the breast, skin side up,in a cast iron skillet.
  6. Pour the marinade over the breast.
  7. Insert the meat thermometer into the thickest part of the breast, not touching the bone or cartilage. Roast, uncovered, until the temperature reaches 165 degrees.
  8. Remove from the oven and let rest for at least 15 minutes before slicing.
Olivia Olive Oil https://oliviaevoo.com/
Posted on

Sweet and Smokey BBQ Chicken

Sweet and Smokey BBQ Chicken
Write a review
Print
Ingredients
  1. 1/2 cup ketchup
  2. 1/4 cup Whiskey Smoked Brown Sugar
  3. 1/4 cup water
  4. 2 Tbsp. Olivia's Smoked Olive Oil
  5. 2 Tbsp. Olivia's Peach White Balsamic
  6. 1 tsp. spicy brown mustard
  7. 1 garlic clove, crushed to release flavor
  8. Salt and pepper to taste
BBQ Sauce
  1. Place all ingredients in a small saucepan and bring to a boil.
  2. Turn down heat and allow to simmer for about 15 - 20 minutes or until sauce thickens and turns a deep red color.
  3. Once sauce is thick enough, remove from heat and allow to cool completely.
  4. Remove garlic clove.
Chicken
  1. Rinse chicken and pat dry.
  2. Glaze chicken with a thick layer of BBQ sauce and place on grill at 375 degrees.
  3. Continue to grill chicken until done.
Notes
  1. Olivia carries the Whiskey Smoked Brown Sugar
Olivia Olive Oil https://oliviaevoo.com/
Posted on

Strawberry Salad With Chocolate Balsamic-Cardamom Dressing

Strawberry Salad With Chocolate Balsamic-Cardamom Dressing
Write a review
Print
Total Time
10 min
Total Time
10 min
Ingredients
  1. 3 tablespoons Olivia's Chocolate Balsamic
  2. 2 tablespoons agave nectar or honey
  3. Miniscule pinch of ground cardamom (It's strong stuff!)
  4. Kosher salt and freshly ground pepper
  5. 1 pound strawberries, hulled and quartered
  6. 1 pint blackberries
  7. 1 large sprig mint, leaves roughly torn
Instructions
  1. Whisk the Chocolate Balsamic, agave nectar, cardamom, a pinch of salt and a few generous grinds of pepper in a medium bowl.
  2. Tumble in the strawberries and blackberries, sprinkle the mint over them and gently toss, being careful not to bruise the berries.
  3. Taste and adjust the seasonings to your palate.
Olivia Olive Oil https://oliviaevoo.com/
Posted on

Grilled Peaches Drizzled with Peach White Balsamic

Grilled Peaches Drizzled with Peach White Balsamic
Serves 4
Write a review
Print
Prep Time
20 min
Cook Time
18 min
Total Time
38 min
Prep Time
20 min
Cook Time
18 min
Total Time
38 min
Ingredients
  1. 3/4 cup Olivia's Peach White Balsamic
  2. 2 teaspoons freshly ground black peppercorns
  3. 2 large fresh peaches with peel, halved and pitted
  4. 2 1/2 ounces blue cheese, crumbled
Instructions
  1. Preheat grill for medium-high heat.
  2. Lightly oil the grill grate.
  3. Place peaches on the prepared grill, cut side down.
  4. Cook for about 5 minutes, or until the flesh is caramelized.
  5. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2 to 3 minutes.
  6. Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze.
  7. Sprinkle with crumbled blue cheese.
Adapted from Karen at Yummly.com
Adapted from Karen at Yummly.com
Olivia Olive Oil https://oliviaevoo.com/
Posted on

Rosemary and Lemon Balsamic Grilled Chicken Thighs

Rosemary and Lemon Balsamic Grilled Chicken Thighs
Yields 4
Write a review
Print
Ingredients
  1. 3/4 Olivia's Lemon White Balsamic
  2. 1/2 cup Olivia's Rosemary Extra Virgin Olive Oil
  3. 3 tablespoons thinly sliced garlic
  4. 2 tablespoons lemon zest
  5. 1 tablespoon crushed red pepper flakes
  6. 8 chicken thighs
  7. Salt and freshly ground black pepper
Instructions
  1. In a medium bowl combine the Lemon White Balsamic, Rosemary Olive Oil, garlic, lemon zest and red pepper flakes.
  2. Whisk to combine and pour into a 1-gallon resealable food storage plastic bag.
  3. Put the chicken thighs in the bag and seal it.
  4. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.
  5. Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth.
  6. Remove the chicken from the marinade and pat dry.
  7. Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down. Cook the chicken about 8 to 10 minutes, turn and continue to cook an additional 8 to 10 minutes, or until the chicken is cooked through.
  8. Remove from the heat and serve while hot.
Olivia Olive Oil https://oliviaevoo.com/