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Lemon & Blackberry Balsamic Muffins

Lemon & Blackberry Balsamic Muffins
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Ingredients
  1. 1 cup Olivia's Lemon Extra Virgin Olive Oil
  2. 1 1/2 cup Sugar
  3. 4 Large Eggs
  4. 1 1/2 teaspoon Olivia's Blackberry Balsamic Vinegar
  5. 3 cups All-Purpose Flour
  6. 1 teaspoon Baking Powder
  7. 1/2 teaspoon Baking Soda
  8. 1/2 teaspoon Salt
  9. 1 cup Buttermilk
  10. 1 cup Blackberries (Fresh Or Frozen)
  11. 1 tablespoon Sugar (For sprinkling)
Instructions
  1. Oil 12 muffin cups or line with paper muffin liners.
  2. In a large mixing bowl with an electric hand-held mixer on medium setting, blend Olivia's Lemon EVOO and sugar; add in eggs (one at a time) beating after each addition. Blend in Olivia's Blackberry balsamic.
  3. In a separate bowl, stir together the flour, baking powder, baking soda, and salt.
  4. With a wooden spoon, stir flour mixture into EVOO/sugar mixture. Gradually stir in buttermilk until dry ingredients are just moistened; do not over-mix.
  5. Spoon batter into prepared muffin pan, filling each muffin cup about 2/3 full. Evenly spoon sliced blackberries onto the center of each muffin and sprinkle each with a little granulated sugar.
  6. Bake blackberry muffins at 350°F for 18 to 20 minutes. Cool in pan on rack for 5 minutes. Gently turn blackberry muffins onto the rack. Serve muffins warm.
Olivia Olive Oil https://oliviaevoo.com/
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Red, White, & Blue Kebabs

Red, White, & Blue Kebabs
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Ingredients
  1. angel food cake
  2. strawberries
  3. blueberries
  4. Olivia's Pineapple Balsamic Vinegar
  5. cool whip or whipped cream
Instructions
  1. Cut up the angel food cake
  2. Arrange the fruit and angel food cake bites in any order you want on the sticks, blueberries, strawberries then angel food cake, repeat.
  3. Drizzle with Olivia's Pineapple Balsamic Vinegar
  4. Use Cool Whip as a fun dip!
Adapted from Like Mother Like Daughter
Adapted from Like Mother Like Daughter
Olivia Olive Oil https://oliviaevoo.com/
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Habanero BBQ Grilled Corn

Habanero BBQ Grilled Corn
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Ingredients
  1. Ears of sweet corn, shucked and cleaned
  2. Olivia's Habanero Extra virgin olive oil (EVOO)
  3. J.M. Thomason's Bourbon BBQ Seasoning Blend
Instructions
  1. Prepare the grill for a medium heat.
  2. Shuck and clean the corn. Place on a large plate with a little space between each ear of corn.
  3. Drizzle with Habanero Olive Oil and sprinkle with Bourbon BBQ Seasoning Blend. (I was quite generous on the seasoning.)
  4. Roll each ear of corn on the plate, coating with oil and spice blend. Add a little more of olive oil or spice if you need it.
  5. Place the corn directly on the grill. Cook for 10 – 12 minutes, turning every 2 to 3 minutes to cook on all sides until done.
  6. Remove from grill and enjoy!
Olivia Olive Oil https://oliviaevoo.com/
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Spicy BBQ Kale Chips

Spicy BBQ Kale Chips
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Ingredients
  1. 2 Bunches of Kale
  2. ½ tablespoon Olivia's Habanero Olive Oil
  3. ½ tablespoon Olivia's Arbequina Olive Oil
  4. 3 Tbs. J.M. Thomason's Bourbon BBQ Rub
Instructions
  1. Preheat an oven to 350 degrees F.
  2. Line a non insulated cookie sheet with parchment paper.
  3. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner or paper towels. Drizzle kale with Habanero & Arbequina Olive Oil and sprinkle with Bourbon BBQ rub.
  4. Bake until the edges brown but are not burnt, 10 to 15 minutes.
Olivia Olive Oil https://oliviaevoo.com/
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Garlic Cilantro-Lime Cucumber Salad

Garlic Cilantro-Lime Cucumber Salad
Serves 5
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Ingredients
  1. 1 jalapeno, seeded and finely diced
  2. 3 tablespoons fresh lime juice
  3. 1/4 teaspoon crushed red pepper
  4. ½ teaspoon salt, or to taste
  5. black pepper to taste
  6. 3 tablespoons Olivia's Garlic Olive Oil
  7. 2 cucumbers, very finely sliced
  8. 4 tablespoons minced cilantro, to taste
Instructions
  1. Dice the jalapeno and add to a medium-sized bowl.
  2. Add 3 tablespoons of fresh lime juice, crushed red pepper, salt, and pepper. Use a whisk to incorporate the 3 tablespoons olive oil. Set aside.
  3. Finely slice the cucumbers. Use a mandolin if you have it, but a very sharp knife will do the trick. Add the cucumbers to the dressing and stir together.
  4. Finely mince the cilantro and add it to the bowl. Stir to combine. You can either let it sit in the fridge to marinate for a couple hours, or serve immediately.
Notes
  1. Make sure that you let the salad sit on the counter for a little while before serving if it's been in the fridge; the olive oil solidifies slightly when it's cold.
Adapted from The Food Charlatan
Adapted from The Food Charlatan
Olivia Olive Oil https://oliviaevoo.com/