Category: Side Dishes

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Espresso Balsamic Roasted Pears

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Espresso Balsamic Roasted Pears

Ingredients

  • 1 teaspoon Olivia's Arbequina Olive Oil
  • 1 teaspoon lemon juice
  • 2 Anjou pears
  • 1 teaspoon reduced Olivia's Espresso Balsamic Vinegar
  • 1 teaspoon dark brown sugar
  • 1/2 teaspoon cinnamon
  • Salad Greens of Your Choosing
  • Walnuts

Instructions

  • Preheat the oven to 375°F.
  • Brush a baking dish with the Arbequina Olive Oil and set aside.
  • Add the lemon juice to a mixing bowl of water.
  • Peel and halve the pears, scoop out the core, and dip in the lemon juice water to keep them from browning.
  • Place the pears in the baking dish, cut side up.
  • Drizzle the pears with the Espresso Balsamic, and sprinkle with the brown sugar and cinnamon.
  • Bake for 30 minutes, and then serve immediately over a bed of greens sprinkled with walnuts.

Notes

Serve as a dessert or on a bed of greens with walnuts!
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Fruity Pecan Salad With Blood Orange Vinaigrette

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Fruity Pecan Salad With Blood Orange Vinaigrette

Ingredients

For the Salad

  • 2 medium pears or apples sliced
  • 2 pkg total 10 oz mixed greens
  • 1 small red onion diced
  • 6 slices bacon crumbled
  • 1/2 C feta cheese crumbled
  • 1/2 C pecans toasted

For the Vinaigrette

  • 1/2 C of one of Olivia's Blood Orange Olive Oil
  • 1/4 C of Olivia's Maple Balsamic
  • 2 tsp dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper

Instructions

  • In large bowl, lightly toss all salad ingredients to combine.
  • 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

Any remaining vinaigrette can be stored in air-tight container in refrigerator up to one week.
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Butter Olive Oil Herb Roasted Potatoes

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Butter Olive Oil Herb Roasted Potatoes

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 1 1/2 pounds baby small or fingerling potatoes
  • 1/4 cup Olivia's Butter Olive Oil
  • 2 heads garlic top trimmed
  • 1/2 tablespoon chopped parsley leaves
  • 1/2 lemon cut into wedges
  • 5-6 sprigs thymes
  • Scant 1/4 teaspoon salt
  • 1/2 teaspoon cracked black pepper

Instructions

  • Preheat oven to 350F.
  • Cut slits on the potatoes, do not cut through.
  • Place the potatoes in a roasting pan and brush with the Butter Olive Oil.
  • Add the garlic, parsley, lemon and thyme in the pan, in between the potatoes.
  • Sprinkle with salt and black pepper.
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Persian Lime Cucumber and Herb Salad

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Persian Lime Cucumber and Herb Salad

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 cucumber spiralized or julienned
  • 1 large tomato diced
  • ½ onion diced
  • ¼ cup red cabbage sliced finely
  • 2 tablespoons mint diced finely
  • 2 tablespoons parsley diced finely
  • 2 tablespoons Olivia's Persian Lime Olive Oil
  • salt/pepper to taste

Instructions

  • In a medium bowl add cucumber, tomato, onion, red cabbage mint and parsely.
  • Mix to combine.
  • Add Persian Lime Olive Oil, salt and pepper.
  • Mix to combine.
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Lemon Roasted Asparagus

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Lemon Roasted Asparagus

Ingredients

  • 1 1/2 pounds medium asparagus peeled
  • 3 tablespoons Olivia's Lemon Olive Oil
  • Salt and freshly ground pepper

Instructions

  • Preheat the oven to 450.
  • In a baking dish, drizzle the asparagus with half of the lemon olive oil and season with salt and pepper.
  • Roast for about 15 minutes, or until tender when pierced with a knife.
  • Drizzle the asparagus with the remaining lemon olive oil and the lemon zest.
  • Serve hot
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Balsamic Roasted Brussels with Cranberries and Parmesan

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Balsamic Roasted Brussels with Cranberries and Parmesan

Ingredients

  • Brussel Sprouts
  • Olivia Olive Oil suggested: Tuscan or Italian Spice
  • Small crumbled pieces of bacon
  • Salt and Pepper
  • Olivia's Balsamic Vinegar suggested: Aged Traditional or Aged Garlic Cilantro
  • Dried cranberries
  • Parmesan cheese

Instructions

  • Cut stems off Brussel sprouts and slice in half.
  • Drizzle in Olivia Olive Oil (suggested: Tuscan or Italian Spice),
  • Salt and pepper.
  • Add small crumbled pieces of bacon and roast on 450 until browning occurs (about 20 min). Remove and drizzle with Olivia's Balsamic Vinegar (suggested: Aged Traditional or Aged Garlic Cilantro).
  • Sprinkle with dried cranberries and Parmesan cheese to taste.
  • Return to oven for 5-10 minutes.
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Wintry Tossed Salad with Aged Apple Balsamic

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Wintry Tossed Salad with Aged Apple Balsamic

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

Aged Apple Balsamic Vinaigrette

  • 1 clove garlic finely minced
  • 1/2 teaspoon dijon mustard
  • 1 teaspoon honey
  • 1/4 cup Olivia's Aged Apple Balsamic
  • 1/2 cup Olivia's Novello Olive Oil
  • salt and pepper to taste

Salad

  • 5 ounces Spring Mix or your favorite greens
  • 1 fuji apple cored and diced
  • 1/4 cup dried cranberries
  • 1/3 cup blue cheese crumbles
  • 1/2 cup candied pecans

Instructions

Vinaigrette

  • Add garlic, Aged Apple Balsamic, dijon mustard, honey, and a pinch of salt and pepper to a bowl. Whisk to combine.
  • Slowly drizzle in the Novello Olive Oil while whisking.
  • Store in a mason jar and refrigerate until ready to use.
  • Give the jar a vigorous shake before drizzling over your salad.

Salad

  • Add the salad ingredients to a large bowl and toss to combine.
  • Drizzle with vinaigrette right before serving.

Notes

Refrigerate the vinaigrette up to 7 days.
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Honey Ginger Roasted Squash

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Honey Ginger Roasted Squash

Ingredients

  • 1 carnival squash about 2 pounds, halved, seeded and cut into 1-inch thick wedges
  • 1/4 cup Olivia's Tuscan Olive Oil
  • 2 tablespoons Olivia's Honey Ginger White Balsamic
  • 1 tablespoon pure maple syrup
  • 1 tablespoon Dijon
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper

Instructions

  • Preheat oven to 380°F.
  • Place squash in a large bowl.
  • In a small bowl, whisk together remaining ingredients.
  • Pour over squash and toss well to coat.
  • Pour out onto a rimmed baking sheet and arrange squash in a single layer.
  • Bake for 30 minutes, or until the squash is tender when pierced with a knife.
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Basil Roasted Green Beans

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Basil Roasted Green Beans

Ingredients

  • 1 tablespoon lemon juice
  • 2 teaspoons Olivia's Basil Olive Oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound green beans trimmed
  • 2 tablespoons slivered almonds

Instructions

  • Preheat oven to 450°.
  • Combine lemon juice, Basil Olive Oil, salt, garlic powder, and pepper in a Ziploc bag.
  • Add green beans, close the bag and toss to combine.
  • Spread green beans in a single layer on a jelly-roll pan lined with parchment paper.
  • Add nuts to the Ziploc bag and shake bag.
  • Bake for 5 minutes. Add almonds to the pan and bake 5 minutes more, or until beans are tender and browned, stirring occasionally.
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Strawberry Salad With Chocolate Balsamic-Cardamom Dressing

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Strawberry Salad With Chocolate Balsamic-Cardamom Dressing

Total Time 10 minutes

Ingredients

  • 3 tablespoons Olivia's Chocolate Balsamic
  • 2 tablespoons agave nectar or honey
  • Miniscule pinch of ground cardamom It's strong stuff!
  • Kosher salt and freshly ground pepper
  • 1 pound strawberries hulled and quartered
  • 1 pint blackberries
  • 1 large sprig mint leaves roughly torn

Instructions

  • Whisk the Chocolate Balsamic, agave nectar, cardamom, a pinch of salt and a few generous grinds of pepper in a medium bowl.
  • Tumble in the strawberries and blackberries, sprinkle the mint over them and gently toss, being careful not to bruise the berries.
  • Taste and adjust the seasonings to your palate.