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Apple Balsamic Bundt Cake

Apple Balsamic Bundt Cake
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Ingredients
  1. 4 cups chopped apples
  2. 2 T. butter
  3. ½ t. cinnamon
  4. ¼ t. ground ginger
  5. ¼ t. ground nutmeg
  6. pinch of ground cloves
  7. 3 T. Olivia's Aged Apple Balsamic Vinegar
  8. 3 eggs
  9. 1 ½ c. sugar
  10. 1 c. Olivia's Tuscan Extra Virgin Olive Oil
  11. 1 T. vanilla extract
  12. 3 c. flour
  13. 1 T. cinnamon
  14. ½ t. ginger
  15. ½ t. ground nutmeg
  16. ¼ t. ground cloves
  17. 1 t. salt
  18. 1 t. baking soda
  19. ½ t. baking powder
  20. 1 cup chopped walnuts or pecans
  21. Glaze
  22. 2 T. butter
  23. ¼ cup brown sugar
  24. 1 T. Olivia's Aged Apple Balsamic Vinegar
Instructions
  1. Sauté apples (medium heat) in a large saucepan with 2 T. butter until apples begin to soften.
  2. Add cinnamon, ginger, nutmeg, and cloves. Stir in Aged Apple Balsamic Vinegar and reduce heat to low.
  3. Cook for 8-10 minutes or until the vinegar begins to thicken and then remove from heat.
  4. Preheat oven to 325 degrees.
  5. Generously oil a Bundt cake pan and sprinkle with sugar and cinnamon to completely cover the bottom and sides of the pan. Set aside.
  6. Combine eggs, sugar, Tuscan EVOO, and vanilla in a large mixing bowl. Beat for 2-3 minutes. Slowly add flour, remaining spices, salt, baking soda, and baking powder.
  7. Stir in chopped nuts and cooked apples. Mix until combined.
  8. Pour into prepared Bundt cake pan. Place in preheated oven and bake for 50-55 minutes (or until cake tested inserted into the center comes out clean).
  9. Transfer the pan to a wire rack and let the cake cool upright for 15 minutes. Then tap the pan firmly a few times and shake it gently to help loosen the cake. Place a serving platter on top of the cake pan and carefully flip over (inverting cake onto platter).
  10. Drizzle with glaze. Let cake cool before slicing.
  11. Glaze
  12. Combine butter, brown sugar, and Aged Apple Balsamic Vinegar in a small saucepan.
  13. Cook over medium-low heat until sugar is dissolved (stirring constantly).
  14. Drizzle over warm cake.
Olivia Olive Oil https://oliviaevoo.com/
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Aged Apple Balsamic Chicken

Aged Apple Balsamic Chicken
Serves 4
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Prep Time
15 min
Cook Time
4 hr
Total Time
19 hr
Prep Time
15 min
Cook Time
4 hr
Total Time
19 hr
Ingredients
  1. 4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
  2. 1/2 cup chicken broth
  3. 1/4 cup Olivia's Aged Apple Balsamic Vinegar
  4. 2 tablespoons lemon juice
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon garlic powder
  7. 1/2 teaspoon dried thyme
  8. 1/2 teaspoon paprika
  9. 1/2 teaspoon pepper
  10. 2 tablespoons butter
  11. 2 tablespoons all-purpose flour
Instructions
  1. Place chicken in a 1-1/2-qt. slow cooker.
  2. In a small bowl, combine the broth, Aged Apple Balsamic vinegar, lemon juice and seasonings; Pour over meat.
  3. Cover and cook on low for 4-5 hours or until chicken is tender.
  4. Remove chicken; keep warm.
  5. Skim fat from cooking liquid. In a small saucepan, melt butter; stir in flour until smooth.
  6. Gradually add cooking liquid.
  7. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with chicken.
Olivia Olive Oil https://oliviaevoo.com/
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Wintry Tossed Salad with Aged Apple Balsamic

Wintry Tossed Salad with Aged Apple Balsamic
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Aged Apple Balsamic Vinaigrette
  1. 1 clove garlic, finely minced
  2. 1/2 teaspoon dijon mustard
  3. 1 teaspoon honey
  4. 1/4 cup Olivia's Aged Apple Balsamic
  5. 1/2 cup Olivia's Novello Olive Oil
  6. salt and pepper to taste
Salad
  1. 5 ounces Spring Mix (or your favorite greens)
  2. 1 fuji apple, cored and diced
  3. 1/4 cup dried cranberries
  4. 1/3 cup blue cheese crumbles
  5. 1/2 cup candied pecans
Vinaigrette
  1. Add garlic, Aged Apple Balsamic, dijon mustard, honey, and a pinch of salt and pepper to a bowl. Whisk to combine.
  2. Slowly drizzle in the Novello Olive Oil while whisking.
  3. Store in a mason jar and refrigerate until ready to use.
  4. Give the jar a vigorous shake before drizzling over your salad.
Salad
  1. Add the salad ingredients to a large bowl and toss to combine.
  2. Drizzle with vinaigrette right before serving.
Notes
  1. Refrigerate the vinaigrette up to 7 days.
Olivia Olive Oil https://oliviaevoo.com/
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Garden Greens with Peach-Basil Vinaigrette

Garden Greens with Peach-Basil Vinaigrette
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Ingredients
  1. 8 oz peaches, cut into cubes, separated
  2. 2 Tbs Olivia's Peach Balsamic Vinegar
  3. 1/2 clove garlic, minced
  4. 2 Tbs coconut sugar
  5. 1/4 tsp black pepper
  6. 1/8 tsp salt
  7. 1/4 cup Olivia's Ascolano Olive Oil
  8. 2 Tbs fresh basil, chiffonade plus more for garnish
  9. Variety of greens (kale, red leaf lettuce, spinach) as much as desired
Instructions
  1. Place the peaches in a high-speed blender. Add the Peach Balsamic Vinegar, garlic, coconut sugar, pepper and salt and pulse to combine. Add the Ascolano Olive Oil and blend. Transfer to a glass mason jar and stir in the chiffonade of fresh basil.
  2. Add mixed greens to large salad bowl. Shake dressing well and drizzle on salad. Using tongs, gently squeeze greens to incorporate the dressing. Serve immediately.
Adapted from Pammylou's Healing Foods
Adapted from Pammylou's Healing Foods
Olivia Olive Oil https://oliviaevoo.com/