Tag: Blood Orange Olive Oil

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Spinach Salad w/Raspberry Balsamic and Blood Orange Dressing

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Spinach Salad w/Raspberry Balsamic and Blood Orange Dressing

Ingredients

  • 12 ounces cleaned and dried baby spinach
  • 1/2 small head of Boston or Bibb lettuce leaves cleaned and dried
  • 3 ounces fresh raspberries rinsed and dried
  • 3 ounces blackberries rinsed and dried
  • 5-6 ounces canned drained mandarin oranges or fresh Cara Cara segments
  • 1 1/2 ounces honey roasted almonds or nuts of your choice
  • 1-2 ounces crumbled Gorgonzola cheese
  • 1 tablespoon Olivia's Blood Orange Olive Oil
  • 2 tablespoon Olivia's Raspberry Balsamic Vinegar
  • 2 teaspoons honey
  • 2-3 teaspoons sugar
  • Salt and pepper

Instructions

  • Whisk Blood Orange Olive Oil, Raspberry Balsamic, sugar, honey, and salt and pepper, taste for sweetness.
  • Make your salad either on individual chilled salad plates or in a big salad bowl.
  • Dress and toss just before serving.
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Raspberry Blood Orange Chicken with Champagne Au Jus

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Raspberry Blood Orange Chicken with Champagne Au Jus

Ingredients

  • 4 boneless skinless chicken breasts, butterflied
  • 1/2 cup all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp Olivia's Blood Orange Olive Oil
  • 1 leek white parts only thinly sliced
  • 1/2 cup mushrooms sliced
  • 1 tsp garlic minced
  • 1 cup fresh raspberries
  • 1/4 cup champagne
  • 1/2 cup chicken stock
  • 1 tbsp unsalted butter
  • 1 Tbsp fresh parsley chopped
  • Olivia's Aged Raspberry Balsamic

Instructions

  • Using a meat mallet, pound butterflied chicken breasts to 1/4 inch width.
  • In a flat plate, add flour, salt and pepper and stir to combine. Dredge chick breasts in flour mixture and set aside.
  • In a large skillet, heat olive oil to medium heat.
  • Add chicken breasts cooking each side till golden, about 2 to 4 minutes each side. Remove chicken from pan.
  • Using the same pan, add leeks, garlic and mushrooms and cook until tender. Remove from pan.
  • Deglaze pan with champagne and chicken stock.
  • Add butter and bring to a boil then reduce to a simmer. Check to see if salt or pepper is needed. Add chicken and mushroom mixture back to pan and cook uncovered for approximately 5 more minutes or until chicken is completely cooked.
  • Gently add raspberries to dish. Remove from heat.
  • Garnish with fresh parsley. Drizzle with Raspberry Balsamic.
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Halibut with Smoky Orange Vinaigrette

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Halibut with Smoky Orange Vinaigrette

Prep Time 3 minutes
Cook Time 8 minutes

Ingredients

  • 2 tablespoons Olivia's Blood Orange Olive Oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon orange juice
  • 1 tablespoon minced fresh flat-leaf parsley
  • 1/2 teaspoon salt divided
  • 1/2 teaspoon smoked paprika divided
  • 4 6-ounce firm fish fillets such as halibut, snapper, or salmon
  • 2 teaspoons Olivia's Blood Orange Olive Oil
  • 1/4 teaspoon pepper

Instructions

  • Combine first 5 ingredients, 1/8 teaspoon salt, and 1/4 teaspoon paprika in a medium bowl. Set aside.
  • Brush fish on both sides with Blood Orange Olive Oil, and sprinkle with pepper and remaining salt and paprika.
  • 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.
  • Drizzle reserved vinaigrette over cooked fish.

Notes

The sweet-and-smoky citrus sauce is great with chicken or shrimp, too.
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Blood Orange BBQ Bourbon Chicken w/Pineapple Balsamic

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Blood Orange BBQ Bourbon Chicken w/Pineapple Balsamic

Ingredients

  • 1 Chicken Breast per serving
  • 2 Tbsp Olivia's Blood Orange Olive Oil
  • 1 Tsp of Olivia's Pineapple White Balsamic
  • 1/2 Tsp JM Thomason's BBQ Bourbon Rub

Instructions

  • Combine the Blood Orange Olive Oil, Pineapple Balsamic and BBQ Bourbon Rub.
  • Pour over chicken and grill until chicken is fully cooked

Notes

You can also use this rub on fish or pork!
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Blood Orange EVOO and Dark Chocolate Balsamic Roasted Chicken

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Blood Orange EVOO and Dark Chocolate Balsamic Roasted Chicken

Ingredients

  • 3 tablespoons Olivia's Blood Orange Olive Oil
  • ¼ cup Olivia's Chocolate Balsamic Vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 3 garlic cloves chopped
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 4½ pounds chicken leg quarters cut into pieces
  • ½ cup chicken stock
  • 1-2 teaspoons orange zest for garnish)
  • 1-2 tablespoons chopped fresh parsley leaves for garnish

Instructions

  • Rinse chicken and dry with paper towels.
  • Trim any excess skin and visible fat from chicken pieces. Cut each leg quarter with a sharp knife separating into thigh and drumstick pieces.
  • 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.
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Blood Orange Scones with Cacao

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Blood Orange Scones with Cacao

Ingredients

For the scones

  • 2 cups all purpose gluten free flour
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup almond milk
  • 2 teaspoons apple cider vinegar
  • ¼ cup maple syrup
  • ½ cup Olivia's Blood Orange Olive Oil
  • ¼ cup cacao nibs

For the glaze

  • â…” cup powdered sugar
  • 1 Tablespoon blood orange juice freshly squeezed

Instructions

  • Preheat oven to 400 degrees F.
  • In a large bowl, whisk together flour, baking powder and salt.
  • In a small bowl, combine almond milk and apple cider vinegar. Stir to combine.
  • 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.
  • On a lined cookie sheet, roll or press mixture until it is ¾ inch thick.
  • 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.
  • Place scones in the freezer for 15 minutes.
  • Bake scones, straight from the freezer, for 13 minutes.
  • Remove from oven and place on a cooling rack.
  • Once cooled, make glaze.
  • Start with powdered sugar and add blood orange juice one teaspoon at a time until it reaches your desired consistency.
  • Dip scones and allow glaze to set.
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Blood Orange Hot Wings

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Blood Orange Hot Wings

Ingredients

  • 2 1/2 lbs. small chicken wings
  • 3 tablespoons Olivia's Blood Orange Olive Oil to cook chicken in
  • 1/2 cup tequila
  • 8 tablespoons Olivia's Blood Orange Olive Oil
  • 1/2 cup fresh lime juice
  • 6 tablespoons Soy Sauce
  • 3 tablespoons honey
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • Assorted vegetables optional
  • Ranch or blue cheese dressing for dipping

Instructions

  • Heat the Blood Orange Olive Oil in large skillet over medium heat.
  • Brown chicken wings in batches for 5 to 7 minutes on each side or until golden brown.
  • Remove from skillet and set aside. Drain the skillet.
  • 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.
  • Add chicken wings and return to a boil.
  • Reduce heat to medium-low, cook stirring occasionally, for 25 minutes or until sauce is thickened and chicken wings are fully cooked.
  • Serve with assorted vegetables and ranch or blue cheese dressing.
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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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Orange Chicken with Raspberry Balsamic Vinegar Glaze

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Orange Chicken with Raspberry Balsamic Vinegar Glaze

Ingredients

  • 4 boneless skinless chicken breast
  • Olivia's Blood Orange Olive Oil
  • butter
  • 2-3 med onions sliced length wise
  • 1/2 tsp fresh thyme
  • mushrooms an added option
  • 1/3 cup Olivia's Raspberry Balsamic Vinegar

Instructions

  • Season breasts with a mixture of 1/4 tsp thyme, salt and pepper.
  • Heat skillet over med heat.
  • 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.
  • Add Raspberry Balsamic and 1/4 tsp of thyme, salt and pepper.
  • Raise heat and reduce until slighty thickened.
  • 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.
  • Divide onions on plates, slice breasts and fan over onions.
  • Sprinkle a little parsley over the chicken if you like.
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The Blood Orange Extra Virgin

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The Blood Orange Extra Virgin

Ingredients

  • 2 oz cucumber vodka
  • 3/4 oz lime juice
  • 1/2 oz simple syrup
  • 1/2 oz Olivia's Blood Orange Olive Oil
  • 1/2 celery sprig

Instructions

  • Chop up celery sprig and muddle inside mixing tin; then add in Blood Orange Olive Oil after the celery is muddled.
  • Add syrup to mixing tin.
  • Add 2 oz cucumber vodka.
  • Add ice.
  • Add splash of soda.
  • Finally, use celery sprig for garnish.