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Habanero Pineapple BBQ Sauce

Habanero Pineapple BBQ Sauce
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Ingredients
  1. 3 Tbsp Olivia's Habanero Olive Oil
  2. ½ cup Olivia's Pineapple Balsamic Vinegar
  3. 1/8 cup molasses
  4. 1 tsp garlic powder
  5. 1 tsp onion powder
  6. 1 tsp Worcestershire sauce
  7. 1 tsp hickory Liquid Smoke
Instructions
  1. Mix all of your ingredients together, including the liquified mix, in a pot.
  2. Simmer until it reaches the desired consistancy, which takes about 20 minutes.
  3. Stir occasionally to keep the pineapple balsamic from separating.
  4. Bottle it up and enjoy! This keeps very well in the refrigerator.
Notes
  1. This keeps very well in the refrigerator!
Olivia Olive Oil https://oliviaevoo.com/
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Habanero Jerk Chicken

Habanero Jerk Chicken
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Ingredients
  1. 4 Garlic cloves
  2. 1 piece Ginger, fresh
  3. 3 Green onions
  4. 1 Lime, wedge
  5. 1/4 cup Lime juice
  6. 2 tbsp Allspice, ground
  7. 1/2 tsp Cinnamon, ground
  8. 1/2 tsp Cloves, ground
  9. 1/2 tsp Nutmeg, ground
  10. 1 tsp Salt
  11. 2 tbsp Olivia's Habanero Olive Oil
  12. 1 tsp Cumin
Instructions
  1. Place all ingredients except for the chicken and lime wedges in a food processor and blend until smooth.
  2. Pat the chicken dry and place in a single layer in a large baking dish.
  3. Spread the spice mixture evenly over the chicken.
  4. Refrigerate at least 30 minutes but up to overnight.
  5. When ready to cook remove the chicken from the refrigerator and either preheat the oven to 350 °F or preheat your grill or grill pan to medium-high.
  6. If baking bake for 1 hour, and then broil for 5-10 minutes to char. If grilling, grill for 45-50 minutes or until the chicken is cooked through (165 °F) and charred in multiple places. You’ll want to flip occasionally.
  7. Let rest 10 minutes after cooking. Serve with lime wedges and cauli-rice.
Olivia Olive Oil https://oliviaevoo.com/
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Spicy Grilled Pork Chops with Balsamic Peaches

Spicy Grilled Pork Chops with Balsamic Peaches
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Ingredients
  1. 2 thick cut, bone-in pork chops
  2. 2 cups apple cider
  3. 2 cups water
  4. ½ cup granulated sugar
  5. ⅓ cup kosher salt
  6. 2 sprigs rosemary
  7. 2 cloves garlic, peeled and smashed
  8. 1 teaspoon black peppercorns
  9. Olivia's Habanero Olive Oil
  10. kosher salt and freshly cracked black pepper
For the grilled peach salsa
  1. 2 peaches, pitted and halved
  2. 2 tablespoons Habanero Olive Oil, divided
  3. 3 teaspoons granulated sugar, divided
  4. ½ cup slivered red onion
  5. 3 teaspoons Olivia's Peach White Balsamic
  6. 1½ teaspoons Vietnamese chili garlic sauce
  7. Kosher salt
  8. fresh basil leaves
Instructions
  1. Rinse the pork chops, pat dry and place in a freezer bag.
  2. Bring the apple cider, water, ½ cup sugar and ⅓ cup kosher salt to a boil in a small saucepan. Stir until sugar and salt dissolves.
  3. Remove from heat and add a few ice cubes to cool the brine.
  4. Allow to cool completely then add to the freezer bags with the pork chops along with the rosemary sprigs, garlic cloves and black peppercorns.
  5. Refrigerate for at least 4 hours up to overnight.
  6. Remove the pork chops from the brine and discard the brine.
  7. Pat the pork dry with a paper towel and lightly brush with olive oil and season with kosher salt and freshly ground black pepper.
  8. Preheat one side of the grill to high and one side to low.
  9. Brown the chops for about 5 minutes or until nice grill marks develop and then turn to the other side and cook for another 5 minutes. Turn the chops over and move them to the low-heat part of the grill.
  10. Cook for another 10-12 minutes or until the pork reaches an internal temperature of 155 degrees in the thickest part of the chop.
  11. Transfer to a platter and tent with aluminum foil for about 5 minutes and chops reach 160 degrees.
  12. While pork chops are cooking on the low temperature side of the grill, lightly coat the peach halves on the fleshy side of the fruit with 1 tablespoon of Habanero Olive Oil and sprinkle with 2 teaspoons of the sugar.
  13. Grill the peaches flesh side down on the high temperature side of the grill for about 4-5 minutes on each side. Transfer to a cutting board and cut into slices.
  14. Mix the red onions with the remaining tablespoon of habanero olive oil, peach white balsamic, chili garlic sauce, 1 teaspoon sugar and a pinch of kosher salt. Add the sliced peaches to the red onions and gently mix.
  15. Top the pork chops with the peaches and onion mix and garnish with torn basil leaves.
Olivia Olive Oil https://oliviaevoo.com/
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Habanero Hot Sauce

Habanero Hot Sauce
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Ingredients
  1. 1 tbsp Olivia's Habanero Olive Oil
  2. 1 cup chopped carrots
  3. 1/2 cup chopped onions
  4. 5 cloves garlic, minced
  5. 1/4 cup water
  6. 1/4 cup lime juice
  7. 1 tbsp lime zest
  8. 1/4 cup white vinegar
  9. 1 tomato
  10. sea salt and pepper to taste
Instructions
  1. Heat the Habanero Olive Oil in a sauce pan over medium heat.
  2. Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 10 minutes.
  3. Transfer the mixture to a blender or food processor.
  4. Add water, lime juice, vinegar, tomato and lime zest to the blender/processor and blend until smooth.
  5. Season with salt and pepper to taste, transfer the mixture to a saucepan and simmer for 3-5 minutes.
  6. Simmering at the end gives the sauce a more liquid consistency.
Notes
  1. Not hot enough?? Throw in a couple of habanero peppers! (stems removed)
Olivia Olive Oil https://oliviaevoo.com/
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Sweet & Spicy Chicken

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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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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Spicy Pineapple Pulled Pork Tacos

Spicy Pineapple Pulled Pork Tacos
Serves 8
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Cook Time
6 hr
Cook Time
6 hr
Ingredients
  1. 2-3 lbs. pork tenderloin
  2. 1-28oz. can pineapple chunks with juice
  3. ¼ c. soy sauce, gluten free
  4. 2 Tbs apricot preserves
  5. 2 Tbs Olivia's Habanero Olive Oil
  6. ½ t. garlic powder
  7. ½ t. pepper
Pineapple BBQ Sauce
  1. ¾ c. ketchup
  2. ¾ c. reserved pineapple chunks
  3. 3 T. apricot preserves
  4. 3 T. brown sugar
  5. 1 T. Olivia's Pineapple Balsamic vinegar
  6. 1 lime, juice
Extras
  1. Corn Tortillas
  2. Cilantro
  3. Goat Cheese
  4. Green Onions
Instructions
  1. In a large crockpot place pork tenderloins.
  2. Combine pineapple juice from can, soy sauce, preserves, Olivia's Habanero Olive Oil, garlic powder and pepper in a medium-sized bowl and whisk to combine. Pour over pork tenderloins and add all but ¾ c. pineapple chunks. You will reserve these pineapples for the pineapple sauce.
  3. Set slow cooker to Low for 6-8 hours.
  4. During the last 30 minutes shred pork and let cook for the remaining time.
For the Pineapple BBQ Sauce
  1. Combine all ingredients in a food processor or blender and puree until smooth.
  2. Drain excess liquid from the shredded pork in the slow cooker.
  3. Serve pork in corn tortillas with cilantro, goat cheese, green onions and pineapple sauce. Enjoy!
Notes
  1. Drizzle with our spicy avocado sauce recipe for some added heat!!!
Olivia Olive Oil https://oliviaevoo.com/