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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/
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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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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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Spinach Salad with Fruit & Raspberry Lime Dressing

Spinach Salad with Fruit & Raspberry Lime Dressing
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Salad
  1. 6 oz fresh baby spinach, chopped
  2. 2 red apples, cored and diced
  3. 2 pears, cored and diced
  4. 4 clementine oranges, peeled and separated into segments
  5. 3 kiwi fruit, peeled and sliced into thin rounds and then slice rounds into quarters
  6. 1/2 cup dried cranberries
  7. 1 cup pomegranate seeds
Dressing
  1. 1 to 2 Tbsps Olivia's Aged Dark Raspberry Balsamic
  2. 3 Tbsps Olivia's Persian Lime Olive Oil
Instructions
  1. Combine all salad ingredients (except the dressing ingredients) in a large bowl.
  2. In a separate small bowl, whisk together the Persian Lime Olive Oil and Dark Raspberry Balsamic.
  3. Pour the dressing over the salad and gently toss to coat.
  4. Serve immediately.
Olivia Olive Oil https://oliviaevoo.com/
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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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Sweet Potato Rounds with Goat Cheese

Sweet Potato Rounds with Goat Cheese
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Ingredients
  1. 2 sweet potatoes large
  2. 5 oz goat cheese
  3. 1/3 c candied walnuts or pecans
  4. 1/3 c cranberries dried
  5. 2 tbsp Olivia's Cinnamon Pear Balsamic (reduce if a thicker consistency is preferred)
  6. 1 tsp sea salt + more to taste
  7. 1/2 tsp paprika sweet
  8. 3 tbsp Olivia's Blood Orange Olive Oil
  9. 3 tbsp wild honey
  10. Zest from 1 lemon
  11. 15 leaves basil small, for garnish
Instructions
  1. Preheat your oven to 500”F
  2. In a small bowl combine the Blood Orange Olive Oil, sea salt and paprika.
  3. Peel and cut the sweet potatoes into 1 inch thick rounds.
  4. Take each sweet potato round and coat it in the olive oil mixture all over.
  5. Place them on a large baking tray without touching each other.
  6. Bake the sweet potato rounds for 8 to 10 minutes on each side until golden.
  7. Transfer to a serving tray and top with the goat cheese, candied walnuts, and cranberries.
  8. Spoon a little bit of wild honey on top of each potato round and sprinkle with the lemon zest.
  9. Just before serving finish with a light drizzle of Blood Orange Olive Oil, the Cinnamon Pear Balsamic and garnish with the fresh basil leaves.
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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Sweet Potato Casserole with Maple-Glazed Pecans

Sweet Potato Casserole with Maple-Glazed Pecans
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Ingredients
  1. 3¼ pounds sweet potatoes, scrubbed well and cut into 1-inch chunks
  2. 2 tablespoons Olivia's Blood Orange Olive Oil
  3. 1/2 teaspoon salt
  4. 1/4 teaspoon freshly ground black pepper
  5. 3 tablespoons pure maple syrup
Pecans
  1. 2 cups pecans
  2. 2 tablespoon Olivia's Maple Balsamic
  3. 1 teaspoon finely minced rosemary leaves
  4. 1/4 teaspoon each salt and freshly ground black pepper
Prepare the sweet potatoes
  1. Preheat oven to 375°F. In a 3-quart shallow casserole dish, toss the sweet potatoes with Blood Orange Olive Oil, salt, and pepper.
  2. Spread evenly and roast until almost tender, about 30 minutes.
  3. Stir into the sweet potatoes.
  4. Return to the oven and roast until the sweet potatoes are tender and the liquid thickened, about 25 minutes.
Meanwhile, prepare the pecans
  1. On a parchment paper-lined rimmed baking sheet, toss the pecans, Maple Balsamic, rosemary, salt and pepper until evenly coated.
  2. Spread in a single layer on the prepared pan.
  3. Bake, stirring once, until toasted and glazed, 15 to 18 minutes. Let cool on the pan on a wire rack, stirring occasionally, until completely cool and crisp.
  4. Mash the hot sweet potatoes with the pan juices to your desired consistency. Spread evenly in the pan.
  5. Coarsely chop the pecans and sprinkle on top just before serving the dish hot or warm.
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/