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Spinach Salad w/Raspberry Balsamic and Blood Orange Dressing

Spinach Salad w/Raspberry Balsamic and Blood Orange Dressing
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Ingredients
  1. 12 ounces cleaned and dried baby spinach
  2. 1/2 small head of Boston or Bibb lettuce leaves, cleaned and dried
  3. 3 ounces fresh raspberries, rinsed and dried
  4. 3 ounces blackberries, rinsed and dried
  5. 5-6 ounces canned drained mandarin oranges or fresh Cara Cara segments
  6. 1 1/2 ounces honey roasted almonds or nuts of your choice
  7. 1-2 ounces crumbled Gorgonzola cheese
  8. 1 tablespoon Olivia's Blood Orange Olive Oil
  9. 2 tablespoon Olivia's Raspberry Balsamic Vinegar
  10. 2 teaspoons honey
  11. 2-3 teaspoons sugar
  12. Salt and pepper
Instructions
  1. Whisk Blood Orange Olive Oil, Raspberry Balsamic, sugar, honey, and salt and pepper, taste for sweetness.
  2. Make your salad either on individual chilled salad plates or in a big salad bowl.
  3. Dress and toss just before serving.
Olivia Olive Oil https://oliviaevoo.com/
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Avocado Shrimp Boats

Avocado Shrimp Boats
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Ingredients
  1. 1 tablespoon Olivia's Cilantro and Roasted Onion Olive Oil
  2. 6 medium uncooked shrimp, shelled and deveined
  3. 1 avocado
  4. 1/2 lime, juiced
  5. 8 cherry tomatoes, halved
  6. 2 tablespoons crumbled Mexican cheese such as queso fresca or cotija
  7. Salt and pepper, to taste
  8. Optional: 1/2 teaspoon minced jalapeno pepper
  9. Optional garnish: 1 tablespoon chopped fresh cilantro
Instructions
  1. Heat ½ tablespoon Cilantro and Roasted Onion Olive Oil in a medium pan over medium-high heat. Season the shrimp with salt and pepper and add it to the pan, cooking for 1 minute on the first side.
  2. Use tongs to flip them over and cook for another 1-2 minutes, until opaque.
  3. Remove from the pan and cut into ½ inch pieces.
  4. Cut the avocado in half lengthwise and remove the pit. You now have a small well in each half of the avocado. Create a bigger well by scooping out some flesh with a melon baller or spoon. Reserve what you scooped out and set it aside in a medium bowl.
  5. Rub the exposed avocado flesh with lime juice or the spent lime half to prevent browning.
  6. Mash the reserved avocado flesh with remaining ½ tablespoon of Cilantro and Roasted Onion Olive oil, ½ teaspoon lime juice and ½ teaspoon minced jalapeno.
  7. Add the shrimp and mix to combine.
  8. Add the cherry tomato halves and gently mix. Taste and adjust seasonings, adding more salt, pepper or lime if necessary.
  9. Spoon the mixture into the wells in each avocado half.
  10. Top each with 1 tablespoon of Mexican cheese and a sprinkle of cilantro, if using.
  11. Serve the avocado shrimp boats with a spoon, scraping the avocado flesh out of the skin to enjoy with the shrimp mixture.
Olivia Olive Oil https://oliviaevoo.com/
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Cilantro & Roasted Onion Stuffed Mushrooms

Cilantro & Roasted Onion Stuffed Mushrooms
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Ingredients
  1. 1 (10 oz.) pack crimini mushroom caps
  2. 1 1/2 cups fresh organic spinach
  3. 1-3 minced or pressed cloves of garlic
  4. 1/2 cup pecans
  5. Olivia's Traditional Balsamic Vinegar
  6. Olivia's Cilantro & Roasted Onion Olive Oil
  7. Salt, pepper and curry powder to taste
Instructions
  1. Take out stems of mushrooms and turn the caps over.
  2. Baste both sides with the Cilantro & Roasted Onion Olive Oil.
  3. Place on a lined baking sheet and cook at 400 degrees for 5 minutes.
  4. In food processor, combine spinach, garlic, pecans and spices until a green paste forms.
  5. Remove mushrooms from the oven and stuff with spinach mixture and bake again for 15 minutes.
  6. Remove mushrooms and drizzle with the Traditional Balsamic Vinegar.
Olivia Olive Oil https://oliviaevoo.com/
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Persian Lime Black Bean and Asparagus Salad

Spicy Lime Black Bean and Asparagus Salad
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Ingredients
  1. 1/2 lb. asparagus (7 spears)
  2. 3/4 cup canned black beans, drained and rinsed
  3. 2 Tbsp Olivia's Sriracha Mango Balsamic Vinegar
  4. 1 Tbsp Olivia's Persian Lime Olive Oil
  5. 2 Tbsp red onion, finely diced
  6. 1 garlic clove, minced
  7. 1 Tbsp fresh parsley, minced
  8. 1 tomato, seeded and diced
  9. 1/4 tsp ground cumin
  10. 1/2 tsp salt
Instructions
  1. Blanch asparagus for 2 minutes in boiling water.
  2. Immediately drain and rinse with cold water.
  3. Dice asparagus into 1/4-inch rounds.
  4. Combine with remaining ingredients.
  5. Chill before serving.
Olivia Olive Oil https://oliviaevoo.com/
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Savory Grilled Peaches w/ Basil Olive Oil Drizzle

Savory Grilled Peaches w/ Basil Olive Oil Drizzle
Serves 12
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 2 tablespoons Olivia's Basil Olive Oil
  2. 1/4 teaspoon chopped fresh thyme
  3. Salt and ground black pepper to taste
  4. 6 fresh Fresh Peach Truck peaches, halved and pitted
Instructions
  1. Preheat grill for medium heat and lightly oil the grate.
  2. Whisk Basil Olive Oil, thyme, salt, and pepper together in a bowl. Allow flavors to combine for 5 minutes.
  3. Drizzle mixture on inside flesh of peach halves.
  4. Grill peaches, flesh sides down until softened and grill marks appear, about 4 minutes
Olivia Olive Oil https://oliviaevoo.com/
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Watermelon Salad with Watermelon Vinaigrette

Watermelon Salad with Watermelon Vinaigrette
Serves 6
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
For the Watermelon Salad
  1. 2 cups watermelon cubed
  2. 2 cups spring mix salad greens
  3. 1 (10-ounce) package Feta cheese, cubed
  4. 1/2 medium red onion sliced
For the Watermelon Vinaigrette
  1. 1/2 cup watermelon
  2. ¼ cup honey
  3. 1 tablespoon Olivia's Watermelon Rose Vinegar
  4. 1 tablespoon Dijon mustard
  5. ½ cup Olivia's Basil Olive Oil
For the Watermelon Salad
  1. Add watermelon, salad greens, cheese, and red onion to a large bowl and toss to combine. Alternately, layer on a large platter for serving.
  2. Serve with Watermelon Vinaigrette
For the Watermelon Vinaigrette
  1. Add watermelon pieces to the container of a blender. Blend until pureed.
  2. Add honey, Watermelon Rose Vinegar, and mustard to container. Blend on low speed until well-combined.
  3. With the lid of the blender container removed, slowly add the Basil Olive Oil while the blender is on low speed.
  4. Return the lid to the blender and increase the speed to medium to completely blend.
  5. Remove from blender and pour into a container for serving.
Olivia Olive Oil https://oliviaevoo.com/
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Persian Lime Grilled Corn Salad

Persian Lime Grilled Corn Salad
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Ingredients
  1. 6 ears fresh sweet corn, with husks on
  2. 1 cup fresh blueberries
  3. 1 cucumber, sliced
  4. 1/4 cup finely chopped red onion
  5. 1/4 cup chopped fresh cilantro
  6. 1 jalapeno pepper, seeded and finely chopped
  7. 4 Tbsp. Olivia's Pineapple White Balsamic Vinegar
  8. 4 Tbsp. Olivia's Persian Lime Olive Oil
  9. 1 Tbsp. honey
  10. 1/2 tsp. ground cumin
  11. 1/2 tsp. salt
  12. 1/4 tsp. black pepper
Instructions
  1. Place corn on the grill on medium heat for 15-20 minutes rotating occasionally. When cool enough to handle, remove husks, cut corn from cobs. Discard cobs.
  2. In a large serving bowl, combine corn, blueberries, cucumber, red onion, cilantro and jalapeno.
  3. To make the dressing, whisk together the Pineapple White Balsamic, Persian Lime Olive Oil, honey, cumin, salt and pepper. Pour dressing over salad and stir until combined. Cover and refrigerate until ready to serve.
Notes
  1. You can make this salad a day in advance - it keeps well!
Olivia Olive Oil https://oliviaevoo.com/
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Winter Slaw

Winter Slaw
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For the winter slaw
  1. ¼ head red cabbage
  2. ¼ head white cabbage
  3. 1 red bell pepper
  4. 2 scallions/spring onions
  5. 2 carrots
  6. 1/3 cup pecans
For the dressing
  1. 2 tbsp Olivia's Winter Ambrosia Vinegar
  2. 3 tbsp Olivia's Blood Orange Olive Oil
  3. 1 tbsp maple syrup
  4. 1 tsp Dijon mustard
  5. pinch of salt and pepper
Instructions
  1. Thinly slice the red and white cabbage.
  2. Remove the core of the bell pepper and thinly slice.
  3. Cut the stalks from the scallions and then cut them into thin slices.
  4. Peel the carrot and use a potato peeler to cut thin strips.
  5. Cut these strips into matchstick sized pieces.
  6. Combine all the ingredients into a large bowl and set aside in the fridge until you want to serve.
  7. To make the dressing, combine all the ingredients together in a small jar and shake well to combine.
  8. To serve, dress the winter slaw and sprinkle over the pecans.
Olivia Olive Oil https://oliviaevoo.com/
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Winter Ambrosia Mashed Potatoes

Winter Ambrosia Mashed Potatoes
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Ingredients
  1. 3 tbsp Olivia's Winter Ambrosia Vinegar
  2. 4-5 tbsp Olivia's Basil Olive Oil
  3. 5-6 baking potatoes
  4. 2 cloves garlic, minced
  5. 1/4 cup sour cream
  6. Italian seasoning
Instructions
  1. Preheat oven to 375*
  2. In large stock pot, boil water and cook potatoes until softened, usually about 1/2 hour.
  3. Drain potatoes and place in large bowl.
  4. Mash potatoes and add garlic and about 1-2 tablespoons Italian seasonings.
  5. Add salt and pepper to taste.
  6. Mix 1/4 cup sour cream, 3 tablespoons Winter Ambrosia Vinegar, and 4-5 tablespoons Basil Olive Oil.
  7. Place mashed potatoes in oven safe casserole dish.
  8. Bake for 20-30 minutes until mashed potatoes have browned on top. Enjoy!
Olivia Olive Oil https://oliviaevoo.com/
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Cranberry Pear Balsamic Butternut Squash

Cranberry Pear Balsamic Butternut Squash
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Ingredients
  1. 1 - 2 pounds butternut squash peeled, seeded and diced in to 1" pieces (about 3 cups)
  2. 1/3 cup Olivia's Cranberry Pear White Balsamic Vinegar
  3. 1 Tablespoon Olivia's Basil Olive Oil
  4. 3" sprig fresh rosemary, leaves stripped from stem and roughly chopped
  5. sea salt & freshly ground black pepper to taste
Instructions
  1. Preheat oven to 375 degrees.
  2. In a large bowl, whisk the Basil Olive Oil and Cranberry Pear Balsamic Vinegar until thoroughly combined.
  3. Add the rosemary and squash and toss to coat and combine evenly.
  4. In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade.
  5. Sprinkle liberally with sea salt and freshly ground black pepper.
  6. Roast the squash for 30-35 minutes, stirring a few times until golden brown.
Olivia Olive Oil https://oliviaevoo.com/