Tag: Basil Olive Oil

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Savory Grilled Peaches w/ Basil Olive Oil Drizzle

Savory Grilled Peaches w/ Basil Olive Oil Drizzle
Serves 12
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 2 tablespoons Olivia's Basil Olive Oil
  2. 1/4 teaspoon chopped fresh thyme
  3. Salt and ground black pepper to taste
  4. 6 fresh Fresh Peach Truck peaches, halved and pitted
Instructions
  1. Preheat grill for medium heat and lightly oil the grate.
  2. Whisk Basil Olive Oil, thyme, salt, and pepper together in a bowl. Allow flavors to combine for 5 minutes.
  3. Drizzle mixture on inside flesh of peach halves.
  4. Grill peaches, flesh sides down until softened and grill marks appear, about 4 minutes
Olivia Olive Oil https://oliviaevoo.com/
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Watermelon Salad with Watermelon Vinaigrette

Watermelon Salad with Watermelon Vinaigrette
Serves 6
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
For the Watermelon Salad
  1. 2 cups watermelon cubed
  2. 2 cups spring mix salad greens
  3. 1 (10-ounce) package Feta cheese, cubed
  4. 1/2 medium red onion sliced
For the Watermelon Vinaigrette
  1. 1/2 cup watermelon
  2. ¼ cup honey
  3. 1 tablespoon Olivia's Watermelon Rose Vinegar
  4. 1 tablespoon Dijon mustard
  5. ½ cup Olivia's Basil Olive Oil
For the Watermelon Salad
  1. Add watermelon, salad greens, cheese, and red onion to a large bowl and toss to combine. Alternately, layer on a large platter for serving.
  2. Serve with Watermelon Vinaigrette
For the Watermelon Vinaigrette
  1. Add watermelon pieces to the container of a blender. Blend until pureed.
  2. Add honey, Watermelon Rose Vinegar, and mustard to container. Blend on low speed until well-combined.
  3. With the lid of the blender container removed, slowly add the Basil Olive Oil while the blender is on low speed.
  4. Return the lid to the blender and increase the speed to medium to completely blend.
  5. Remove from blender and pour into a container for serving.
Olivia Olive Oil https://oliviaevoo.com/
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Garlic Basil Chicken with Tomato Butter Sauce

Garlic Basil Chicken with Tomato Butter Sauce
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Ingredients
  1. 1 lb. boneless skinless chicken breasts
  2. Salt and pepper
  3. 1/4 cup Olivia's Basil Olive Oil
  4. 5-6 roma tomatoes, diced
  5. 3 cloves garlic, minced
  6. One handful fresh basil, loosely packed, cut into ribbons
  7. 1/4 cup butter
  8. 8 ounces pasta, like spaghetti, linguine, or bucatini
Instructions
  1. Cover the chicken with plastic wrap and pound each piece to an even thickness, about one inch or so in the thickest parts (this just helps it cook faster and more evenly).
  2. Remove the plastic and sprinkle each piece of chicken generously with sea salt and freshly ground pepper.
  3. Prep the tomatoes, garlic, and basil and set aside.
  4. Make the pasta according to package directions.
  5. Heat the Basil Olive Oil on medium high in a large heavy skillet
  6. Add the chicken and cook for several minutes on each side – the goal here is to get the chicken cooked AND get a nice browning on the outside.
  7. When the chicken is done, set aside.
  8. Give the Basil Olive Oil a few minutes to cool, add the tomatoes, and return to heat.
  9. Simmer to cook the tomatoes down into a chunky-sauce-like-mixture.
  10. Add the garlic and butter and stir to combine until the butter is melted.
  11. Add the chicken back in to soak in the sauce for a few minutes.
  12. Just before serving, stir in the basil.
  13. Top servings of pasta with the chicken and the sauce.
Olivia Olive Oil https://oliviaevoo.com/
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Cranberry Pear Stuffed Baked Pork Chops

Cranberry Pear Stuffed Baked Pork Chops
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Ingredients
  1. 4 2” thick boneless pork chops
Stuffing
  1. 1 tsp. Kosher salt
  2. 1 tsp. black pepper
  3. 1/4 cup panko or dry breadcrumbs
  4. 1/4 cup apple juice or white wine
  5. 2 Tbsp dried cranberries
  6. 2-3 fresh pears, diced
  7. 1 Tbsp pure maple syrup
  8. 2 Tbsp white or yellow onion, diced
  9. 1 tsp. fresh rosemary, minced
  10. ​2 tsp. Olivia's Cranberry Pear Balsamic Vinegar
Seasoning
  1. 1 Tbsp Olivia's Basil Olive Oil
  2. 2 tsp. fresh rosemary, minced
  3. 1/2 tsp. garlic powder
  4. 1 tsp. Kosher salt
  5. 1/2 tsp. black pepper
  6. 1-2 tsp. Olivia's Cranberry Pear Balsamic Vinegar
Instructions
  1. Preheat oven to 375.
  2. Line a baking dish with foil and spritz with non-stick cooking spray. Set aside.
Make the filling
  1. Put the panko, Cranberry Pear Balsamic and apple juice in a small bowl and stir to combine.
  2. Stir in the rest of the stuffing ingredients and set aside.
  3. Cut a pocket in each pork chop by making a horizontal slice almost to the bone; fill with stuffing. (Pack it in there as tightly as you can.) Secure with toothpicks if necessary.
  4. Drizzle or brush with the Basil Olive Oil and Cranberry Balsamic; then sprinkle the rest of the seasoning ingredients on top of the pork chops.
  5. Put the pork chops into the prepared dish (uncovered) and bake for 35-40 minutes (or until the meat juices run clear). (If you have extra stuffing, you can mound it next to the pork chops in the pan.) If they're not as brown as you'd like, you can stick them under the broiler for a couple of minutes right before serving.
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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Basil Marinated Grilled Pork Chops

Basil Marinated Grilled Pork Chops
Yields 8
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Ingredients
  1. 1/3 cup soy sauce
  2. 1/2 cup Olivia's Basil Olive Oil
  3. 1/3 cup fresh lemon juice
  4. 1/4 cup Worcestershire sauce
  5. 1 1/2 tablespoons garlic powder
  6. 1 teaspoon ground pepper
  7. 8-10 Pork chops
Instructions
  1. Mix all the ingredients together
  2. Place chops in a ziplock bag or casserole dish
  3. Pour mixture in, covering all the chops
  4. Marinate for 1-4 hours (the longer the better)
  5. Flip pork chops after half the time (message pork chops if in ziplock bag)
  6. Grill till desired finish.
Notes
  1. This can also be used for pork tenderloin, chicken or steak.
Olivia Olive Oil https://oliviaevoo.com/
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Peach Bruschetta with Basil Olive Oil

Peach Bruschetta with Basil Olive Oil
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Ingredients
  1. 6 or 7 ripe tomatoes (about 1 1/2 lbs)
  2. 2 cloves garlic, minced (about 2 teaspoons)
  3. 1 Tbsp Olivia's Basil Olive Oil
  4. 1 teaspoon Olivia's Peach White Balsamic
  5. 1 teaspoon kosher salt, more or less to taste
  6. 1/2 teaspoon freshly ground black pepper, more or less to taste
  7. 1 baguette French bread or similar Italian bread
  8. 1/4 cup (60 ml) Olivia's Basil Olive Oil
Instructions
  1. Bring 2 quarts of water to a boil.
  2. As the water is heating make shallow cuts in a cross pattern at the tip ends of the tomatoes (this will make the tomatoes easier to peel).
  3. Once the water is boiling, remove the pot from the heat.
  4. Put the tomatoes in the hot water and blanch for 1 minute.
  5. Remove with a slotted spoon and let sit until cool enough to handle.
  6. Then gently peel off the tomato skins. Cut out the stem base with a paring knife.
  7. Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds.
  8. Preheat oven to 450°F (230°C) with a rack in the top slot of the oven.
  9. Finely chop tomatoes, toss them with garlic, Basil Olive Oil, Peach Balsamic and salt and pepper.
Baguette
  1. Use a bread knife to slice the baguette on the diagonal making half-inch thick slices.
  2. Brush one side of each slice with Basil Olive Oil (a pastry brush helps here) and place olive oil-side down on a baking sheet or roasting pan.
  3. The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all.
  4. When the oven has reached 450°F (230°C) place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges.
  5. Serve toasted bread with tomato mixture: Arrange the toasted bread on a platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the chopped tomatoes).
  6. Use a spoon to gently top each toasted bread slice with some of the tomato mixture. If you top each slice individually, do it right before serving.
  7. Drizzle with Peach White Balsamic before serving.
Olivia Olive Oil https://oliviaevoo.com/
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Basil Caprese Salad Skewers w/ Fig Balsamic

Basil Caprese Salad Skewers w/ Fig Balsamic
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Ingredients
  1. 2 C grape tomatoes
  2. 16 oz mozzarella cheese (in light salt water), drained
  3. ¼ C Olivia's Basil Olive Oil
  4. 1 tsp (scant) red pepper flakes, add more or less to suit your taste
  5. ½ tsp sea salt
  6. fresh ground black pepper, to taste (about 12-15 grinds)
  7. ½ C Olivia's Fig Balsamic
  8. 2 tbs butter
  9. basil leaves
  10. Skewers
Instructions
  1. Place tomatoes and drained mozzarella into a bowl or Tupperware container.
  2. Whisk together Basil Olive Oil, Fig Balsamic, red pepper flakes (gently crush in your hands to release flavors), salt and pepper.
  3. Pour mixture over tomatoes and mozzarella, gently combine and place in refrigerator to marinade for 1 hour.
  4. Skewer the tomatoes and mozzarella. There’s no particular way or right or wrong way to do this: I did tomato, cheese, basil, tomato, cheese. How much basil you use is up to you.
  5. Place skewers on plate and drizzle the remaining mixture over the skewers, using as little or much as you want.
  6. Take out of fridge at least 30 mins before serving
Olivia Olive Oil https://oliviaevoo.com/
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Basil Roasted Green Beans

Basil Roasted Green Beans
Yields 4
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Ingredients
  1. 1 tablespoon lemon juice
  2. 2 teaspoons Olivia's Basil Olive Oil
  3. 1/2 teaspoon salt
  4. 1/4 teaspoon garlic powder
  5. 1/4 teaspoon freshly ground black pepper
  6. 1 pound green beans, trimmed
  7. 2 tablespoons slivered almonds
Instructions
  1. Preheat oven to 450°.
  2. Combine lemon juice, Basil Olive Oil, salt, garlic powder, and pepper in a Ziploc bag.
  3. Add green beans, close the bag and toss to combine.
  4. Spread green beans in a single layer on a jelly-roll pan lined with parchment paper.
  5. Add nuts to the Ziploc bag and shake bag.
  6. Bake for 5 minutes. Add almonds to the pan and bake 5 minutes more, or until beans are tender and browned, stirring occasionally.
Olivia Olive Oil https://oliviaevoo.com/
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Basil & Honey Ginger Balsamic Glazed Turkey

Basil & Honey Ginger Balsamic Glazed Turkey
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Prep Time
24 min
Cook Time
1 hr 15 min
Prep Time
24 min
Cook Time
1 hr 15 min
Ingredients
  1. 2 1/5 lb. turkey breast, bone in, skin on
  2. Marinade
  3. 1/3 cup Olivia's Basil Olive Oil
  4. 1/2 cup Olivia's Honey Ginger Balsamic Vinegar
  5. 1 tsp sea salt
  6. 1 tsp fresh black or white pepper
  7. 1 tsp thyme
  8. 1 tsp sage
  9. 2 medium cloves garlic, minced
Instructions
  1. Rinse and pat dry the breast and place it in a gallon zip lock bag.
  2. Mix all ingredients for the marinade and pour over the breast.
  3. Seal the bag and press the marinade all around the breast.
  4. Refrigerate 24 hours, turning the bag every now and then, if and when you open the fridge.
  5. Place the breast, skin side up,in a cast iron skillet.
  6. Pour the marinade over the breast.
  7. Insert the meat thermometer into the thickest part of the breast, not touching the bone or cartilage. Roast, uncovered, until the temperature reaches 165 degrees.
  8. Remove from the oven and let rest for at least 15 minutes before slicing.
Olivia Olive Oil https://oliviaevoo.com/