Tag: Habanero Olive Oil

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Habanero Pineapple BBQ Sauce

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Habanero Pineapple BBQ Sauce

Ingredients

  • 3 Tbsp Olivia's Habanero Olive Oil
  • ½ cup Olivia's Pineapple Balsamic Vinegar
  • 1/8 cup molasses
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Worcestershire sauce
  • 1 tsp hickory Liquid Smoke

Instructions

  • Mix all of your ingredients together, including the liquified mix, in a pot.
  • Simmer until it reaches the desired consistancy, which takes about 20 minutes.
  • Stir occasionally to keep the pineapple balsamic from separating.
  • Bottle it up and enjoy! This keeps very well in the refrigerator.

Notes

This keeps very well in the refrigerator!
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Habanero Jerk Chicken

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Habanero Jerk Chicken

Ingredients

  • 4 Garlic cloves
  • 1 piece Ginger fresh
  • 3 Green onions
  • 1 Lime wedge
  • 1/4 cup Lime juice
  • 2 tbsp Allspice ground
  • 1/2 tsp Cinnamon ground
  • 1/2 tsp Cloves ground
  • 1/2 tsp Nutmeg ground
  • 1 tsp Salt
  • 2 tbsp Olivia's Habanero Olive Oil
  • 1 tsp Cumin

Instructions

  • Place all ingredients except for the chicken and lime wedges in a food processor and blend until smooth.
  • Pat the chicken dry and place in a single layer in a large baking dish.
  • Spread the spice mixture evenly over the chicken.
  • Refrigerate at least 30 minutes but up to overnight.
  • 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.
  • 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.
  • Let rest 10 minutes after cooking. Serve with lime wedges and cauli-rice.
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Spicy Grilled Pork Chops with Balsamic Peaches

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Spicy Grilled Pork Chops with Balsamic Peaches

Ingredients

  • 2 thick cut bone-in pork chops
  • 2 cups apple cider
  • 2 cups water
  • ½ cup granulated sugar
  • ⅓ cup kosher salt
  • 2 sprigs rosemary
  • 2 cloves garlic peeled and smashed
  • 1 teaspoon black peppercorns
  • Olivia's Habanero Olive Oil
  • kosher salt and freshly cracked black pepper

For the grilled peach salsa

  • 2 peaches pitted and halved
  • 2 tablespoons Habanero Olive Oil divided
  • 3 teaspoons granulated sugar divided
  • ½ cup slivered red onion
  • 3 teaspoons Olivia's Peach White Balsamic
  • 1½ teaspoons Vietnamese chili garlic sauce
  • Kosher salt
  • fresh basil leaves

Instructions

  • Rinse the pork chops, pat dry and place in a freezer bag.
  • 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.
  • Remove from heat and add a few ice cubes to cool the brine.
  • Allow to cool completely then add to the freezer bags with the pork chops along with the rosemary sprigs, garlic cloves and black peppercorns.
  • Refrigerate for at least 4 hours up to overnight.
  • Remove the pork chops from the brine and discard the brine.
  • Pat the pork dry with a paper towel and lightly brush with olive oil and season with kosher salt and freshly ground black pepper.
  • Preheat one side of the grill to high and one side to low.
  • 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.
  • Cook for another 10-12 minutes or until the pork reaches an internal temperature of 155 degrees in the thickest part of the chop.
  • Transfer to a platter and tent with aluminum foil for about 5 minutes and chops reach 160 degrees.
  • 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.
  • 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.
  • 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.
  • Top the pork chops with the peaches and onion mix and garnish with torn basil leaves.
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Habanero Hot Sauce

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Habanero Hot Sauce

Ingredients

  • 1 tbsp Olivia's Habanero Olive Oil
  • 1 cup chopped carrots
  • 1/2 cup chopped onions
  • 5 cloves garlic minced
  • 1/4 cup water
  • 1/4 cup lime juice
  • 1 tbsp lime zest
  • 1/4 cup white vinegar
  • 1 tomato
  • sea salt and pepper to taste

Instructions

  • Heat the Habanero Olive Oil in a sauce pan over medium heat.
  • Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 10 minutes.
  • Transfer the mixture to a blender or food processor.
  • Add water, lime juice, vinegar, tomato and lime zest to the blender/processor and blend until smooth.
  • Season with salt and pepper to taste, transfer the mixture to a saucepan and simmer for 3-5 minutes.
  • Simmering at the end gives the sauce a more liquid consistency.

Notes

Not hot enough?? Throw in a couple of habanero peppers! (stems removed)
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Habanero BBQ Grilled Corn

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Habanero BBQ Grilled Corn

Ingredients

  • Ears of sweet corn shucked and cleaned
  • Olivia's Habanero Extra virgin olive oil EVOO
  • J.M. Thomason's Bourbon BBQ Seasoning Blend

Instructions

  • Prepare the grill for a medium heat.
  • Shuck and clean the corn. Place on a large plate with a little space between each ear of corn.
  • Drizzle with Habanero Olive Oil and sprinkle with Bourbon BBQ Seasoning Blend. (I was quite generous on the seasoning.)
  • 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.
  • 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.
  • Remove from grill and enjoy!
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Spicy BBQ Kale Chips

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Spicy BBQ Kale Chips

Ingredients

  • 2 Bunches of Kale
  • ½ tablespoon Olivia's Habanero Olive Oil
  • ½ tablespoon Olivia's Arbequina Olive Oil
  • 3 Tbs. J.M. Thomason's Bourbon BBQ Rub

Instructions

  • Preheat an oven to 350 degrees F.
  • Line a non insulated cookie sheet with parchment paper.
  • 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.
  • Bake until the edges brown but are not burnt, 10 to 15 minutes.
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Spicy Pineapple Pulled Pork Tacos

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Spicy Pineapple Pulled Pork Tacos

Cook Time 6 hours

Ingredients

  • 2-3 lbs. pork tenderloin
  • 1-28 oz. can pineapple chunks with juice
  • ¼ c. soy sauce gluten free
  • 2 Tbs apricot preserves
  • 2 Tbs Olivia's Habanero Olive Oil
  • ½ t. garlic powder
  • ½ t. pepper

Pineapple BBQ Sauce

  • ¾ c. ketchup
  • ¾ c. reserved pineapple chunks
  • 3 T. apricot preserves
  • 3 T. brown sugar
  • 1 T. Olivia's Pineapple Balsamic vinegar
  • 1 lime juice

Extras

  • Corn Tortillas
  • Cilantro
  • Goat Cheese
  • Green Onions

Instructions

  • In a large crockpot place pork tenderloins.
  • 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.
  • Set slow cooker to Low for 6-8 hours.
  • During the last 30 minutes shred pork and let cook for the remaining time.

For the Pineapple BBQ Sauce

  • Combine all ingredients in a food processor or blender and puree until smooth.
  • Drain excess liquid from the shredded pork in the slow cooker.
  • Serve pork in corn tortillas with cilantro, goat cheese, green onions and pineapple sauce. Enjoy!

Notes

Drizzle with our spicy avocado sauce recipe for some added heat!!!