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Halibut with Smoky Orange Vinaigrette

Halibut with Smoky Orange Vinaigrette
Serves 4
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Prep Time
3 min
Cook Time
8 min
Prep Time
3 min
Cook Time
8 min
Ingredients
  1. 2 tablespoons Olivia's Blood Orange Olive Oil
  2. 1 tablespoon white wine vinegar
  3. 1 tablespoon orange juice
  4. 1 tablespoon minced fresh flat-leaf parsley
  5. 1/2 teaspoon salt, divided
  6. 1/2 teaspoon smoked paprika, divided
  7. 4 (6-ounce) firm fish fillets such as halibut, snapper, or salmon
  8. 2 teaspoons Olivia's Blood Orange Olive Oil
  9. 1/4 teaspoon pepper
Instructions
  1. Combine first 5 ingredients, 1/8 teaspoon salt, and 1/4 teaspoon paprika in a medium bowl. Set aside.
  2. Brush fish on both sides with Blood Orange Olive Oil, and sprinkle with pepper and remaining salt and paprika.
  3. Heat nonstick or cast iron skillet over medium-high heat; add fish, and cook 4 minutes on each side or until fish flakes easily with a fork.
  4. Drizzle reserved vinaigrette over cooked fish.
Notes
  1. The sweet-and-smoky citrus sauce is great with chicken or shrimp, too.
Olivia Olive Oil https://oliviaevoo.com/
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Blood Orange BBQ Bourbon Chicken w/Pineapple Balsamic

Blood Orange BBQ Bourbon Chicken w/Pineapple Balsamic
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Ingredients
  1. 1 Chicken Breast (per serving)
  2. 2 Tbsp Olivia's Blood Orange Olive Oil
  3. 1 Tsp of Olivia's Pineapple White Balsamic
  4. 1/2 Tsp JM Thomason's BBQ Bourbon Rub
Instructions
  1. Combine the Blood Orange Olive Oil, Pineapple Balsamic and BBQ Bourbon Rub.
  2. Pour over chicken and grill until chicken is fully cooked
Notes
  1. You can also use this rub on fish or pork!
Olivia Olive Oil https://oliviaevoo.com/
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Blood Orange EVOO and Dark Chocolate Balsamic Roasted Chicken

Blood Orange EVOO and Dark Chocolate Balsamic Roasted Chicken
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Ingredients
  1. 3 tablespoons Olivia's Blood Orange Olive Oil
  2. ¼ cup Olivia's Chocolate Balsamic Vinegar
  3. 2 tablespoons Dijon mustard
  4. 2 tablespoons fresh lemon juice
  5. 3 garlic cloves, chopped
  6. 1 teaspoon salt
  7. ½ teaspoon freshly ground black pepper
  8. 4½ pounds chicken leg quarters, cut into pieces
  9. ½ cup chicken stock
  10. 1-2 teaspoons orange zest for garnish)
  11. 1-2 tablespoons chopped fresh parsley leaves, for garnish
Instructions
  1. Rinse chicken and dry with paper towels.
  2. Trim any excess skin and visible fat from chicken pieces. Cut each leg quarter with a sharp knife separating into thigh and drumstick pieces.
  3. Prepare marinade by whisking the first seven ingredients together (the Blood Orange EVOO, chocolate balsamic vinegar, Dijon mustard, garlic, lemon juice, salt and pepper). Since the mustard is a good emulsifier, you don’t need to stream in the blood orange olive oil; you can mix all the ingredients at once.
Olivia Olive Oil https://oliviaevoo.com/
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Blood Orange Scones with Cacao

Blood Orange Scones with Cacao
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For the scones
  1. 2 cups all purpose gluten free flour
  2. 1 Tablespoon baking powder
  3. ½ teaspoon salt
  4. ½ cup almond milk
  5. 2 teaspoons apple cider vinegar
  6. ¼ cup maple syrup
  7. ½ cup Olivia's Blood Orange Olive Oil
  8. ¼ cup cacao nibs
For the glaze
  1. ⅔ cup powdered sugar
  2. 1 Tablespoon blood orange juice, freshly squeezed
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a large bowl, whisk together flour, baking powder and salt.
  3. In a small bowl, combine almond milk and apple cider vinegar. Stir to combine.
  4. Add almond milk mixture, maple syrup, and blood orange olive oil to dry ingredients, stirring to combine, fold in cacao nibs. The mixture will be oily - much more than traditional scones make with cold butter.
  5. On a lined cookie sheet, roll or press mixture until it is ¾ inch thick.
  6. Use a small cookie cutter to cut out your hearts and place on a separate lined cookie sheet. Continue to do so until you have used the entire dough. Mine yielded 16 miniature scones.
  7. Place scones in the freezer for 15 minutes.
  8. Bake scones, straight from the freezer, for 13 minutes.
  9. Remove from oven and place on a cooling rack.
  10. Once cooled, make glaze.
  11. Start with powdered sugar and add blood orange juice one teaspoon at a time until it reaches your desired consistency.
  12. Dip scones and allow glaze to set.
Olivia Olive Oil https://oliviaevoo.com/
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Blood Orange Hot Wings

Blood Orange Hot Wings
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Ingredients
  1. 2 1/2 lbs. small chicken wings
  2. 3 tablespoons Olivia's Blood Orange Olive Oil (to cook chicken in)
  3. 1/2 cup tequila
  4. 8 tablespoons Olivia's Blood Orange Olive Oil
  5. 1/2 cup fresh lime juice
  6. 6 tablespoons Soy Sauce
  7. 3 tablespoons honey
  8. 2 teaspoons chili powder
  9. 1/2 teaspoon ground cumin
  10. Assorted vegetables (optional)
  11. Ranch or blue cheese dressing for dipping
Instructions
  1. Heat the Blood Orange Olive Oil in large skillet over medium heat.
  2. Brown chicken wings in batches for 5 to 7 minutes on each side or until golden brown.
  3. Remove from skillet and set aside. Drain the skillet.
  4. Place the tequila, Blood Orange Olive Oil, lime juice, Soy Sauce, honey, chili powder and cumin in same skillet. Cook over medium heat until boiling.
  5. Add chicken wings and return to a boil.
  6. Reduce heat to medium-low, cook stirring occasionally, for 25 minutes or until sauce is thickened and chicken wings are fully cooked.
  7. Serve with assorted vegetables and ranch or blue cheese dressing.
Olivia Olive Oil https://oliviaevoo.com/
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Sweet Potato Casserole with Maple-Glazed Pecans

Sweet Potato Casserole with Maple-Glazed Pecans
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Ingredients
  1. 3¼ pounds sweet potatoes, scrubbed well and cut into 1-inch chunks
  2. 2 tablespoons Olivia's Blood Orange Olive Oil
  3. 1/2 teaspoon salt
  4. 1/4 teaspoon freshly ground black pepper
  5. 3 tablespoons pure maple syrup
Pecans
  1. 2 cups pecans
  2. 2 tablespoon Olivia's Maple Balsamic
  3. 1 teaspoon finely minced rosemary leaves
  4. 1/4 teaspoon each salt and freshly ground black pepper
Prepare the sweet potatoes
  1. Preheat oven to 375°F. In a 3-quart shallow casserole dish, toss the sweet potatoes with Blood Orange Olive Oil, salt, and pepper.
  2. Spread evenly and roast until almost tender, about 30 minutes.
  3. Stir into the sweet potatoes.
  4. Return to the oven and roast until the sweet potatoes are tender and the liquid thickened, about 25 minutes.
Meanwhile, prepare the pecans
  1. On a parchment paper-lined rimmed baking sheet, toss the pecans, Maple Balsamic, rosemary, salt and pepper until evenly coated.
  2. Spread in a single layer on the prepared pan.
  3. Bake, stirring once, until toasted and glazed, 15 to 18 minutes. Let cool on the pan on a wire rack, stirring occasionally, until completely cool and crisp.
  4. Mash the hot sweet potatoes with the pan juices to your desired consistency. Spread evenly in the pan.
  5. Coarsely chop the pecans and sprinkle on top just before serving the dish hot or warm.
Olivia Olive Oil https://oliviaevoo.com/
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Cilantro Lettuce Wraps with Turkey & Ginger-Honey Rice

Cilantro Lettuce Wraps with Turkey & Ginger-Honey Rice
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Ingredients
  1. 1-2 heads Bibb lettuce
  2. 3/4 cup onion, chopped
  3. 1 pound ground turkey
  4. 2 Tbsp. Olivia's Cilantro Olive Oil
  5. 1/4 cup Olivia's Honey Ginger Balsamic
  6. 3 Tbsp. fresh mint
  7. 4 tsp. fish sauce
  8. 1/2 tsp. red pepper flakes
  9. 2 Tbsp. Olivia's Blood Orange Olive Oil
  10. Ginger-Honey Rice
  11. 2 cups Basmati rice
  12. 3 cups water
  13. 2 Tbsp. Olivia's Honey Ginger Balsamic, or more to taste
Instructions
  1. Separate 12 small inner lettuce leaves, wash and dry thoroughly. Set aside.
  2. Heat 2 Tbsp. Cilantro Olive Oil in a skillet, add onion and sweat until translucent.
  3. Add ground turkey and cook until no longer pink.
  4. Drain fat and return meat to pan.
  5. Add remaining ingredients and mix well.
  6. To serve, place turkey and rice in lettuce leaf; wrap and eat by hand.
  7. Ginger-Honey Rice
  8. Cook rice according to directions, adding the Honey Ginger Balsamic just before end of cooking. Mix well.
Adapted from In the Kitchen with Fustini's
Adapted from In the Kitchen with Fustini's
Olivia Olive Oil https://oliviaevoo.com/
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Fruity Pecan Salad With Blood Orange Vinaigrette

Fruity Pecan Salad With Blood Orange Vinaigrette
Serves 8
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For the Salad
  1. 2 medium pears or apples, sliced
  2. 2 pkg (total 10 oz) mixed greens
  3. 1 small red onion, diced
  4. 6 slices bacon, crumbled
  5. 1/2 C feta cheese, crumbled
  6. 1/2 C pecans, toasted
For the Vinaigrette
  1. 1/2 C of one of Olivia's Blood Orange Olive Oil
  2. 1/4 C of Olivia's Maple Balsamic
  3. 2 tsp dijon mustard
  4. 1/4 tsp salt
  5. 1/4 tsp freshly ground black pepper
Instructions
  1. In large bowl, lightly toss all salad ingredients to combine.
  2. 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
  1. Any remaining vinaigrette can be stored in air-tight container in refrigerator up to one week.
Olivia Olive Oil https://oliviaevoo.com/
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Orange Chicken with Raspberry Balsamic Vinegar Glaze

Orange Chicken with Raspberry Balsamic Vinegar Glaze
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Ingredients
  1. 4 boneless skinless chicken breast
  2. Olivia's Blood Orange Olive Oil
  3. butter
  4. 2-3 med onions, sliced length wise
  5. 1/2 tsp fresh thyme
  6. mushrooms (an added option)
  7. 1/3 cup Olivia's Raspberry Balsamic Vinegar
Instructions
  1. Season breasts with a mixture of 1/4 tsp thyme, salt and pepper.
  2. Heat skillet over med heat.
  3. Add 1Tbsp of olive oil and 1Tbsp butter; saute onions until soft or caramelized (sauté mushrooms as desired). You may need to turn the heat down so the onions do not brown too quickly.
  4. Add Raspberry Balsamic and 1/4 tsp of thyme, salt and pepper.
  5. Raise heat and reduce until slighty thickened.
  6. Saute Chicken breasts in equal amounts of 1 Tbsp Blood Orange Olive Oil and 2 Tbsp butter until brown about 4 to 5 minutes per side.
  7. Divide onions on plates, slice breasts and fan over onions.
  8. Sprinkle a little parsley over the chicken if you like.
Olivia Olive Oil https://oliviaevoo.com/
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The Blood Orange Extra Virgin

The Blood Orange Extra Virgin
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Ingredients
  1. 2 oz cucumber vodka
  2. 3/4 oz lime juice
  3. 1/2 oz simple syrup
  4. 1/2 oz Olivia's Blood Orange Olive Oil
  5. 1/2 celery sprig
Instructions
  1. Chop up celery sprig and muddle inside mixing tin; then add in Blood Orange Olive Oil after the celery is muddled.
  2. Add syrup to mixing tin.
  3. Add 2 oz cucumber vodka.
  4. Add ice.
  5. Add splash of soda.
  6. Finally, use celery sprig for garnish.
Olivia Olive Oil https://oliviaevoo.com/