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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/
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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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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/