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Rosemary Ham w/ Garlic and Lemon

Rosemary Ham w/ Garlic and Lemon
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  1. One 8½-pound bone-in fresh ham, preferably shank end
  2. 1 medium lemon, finely zested
  3. 1/4 cup Olivia's Rosemary Olive Oil
  4. 6 medium cloves garlic, cut in half
  5. Kosher salt and freshly ground black pepper
  6. 1/2 cup
  7. 1/4 cup water
  8. 1/4 cup white wine vinegar
Pan Sauce
  1. 1/4 cup white wine
  2. 1/2 cup chicken broth
  3. 2 teaspoons unsalted butter, softened
  4. 2 teaspoons all-purpose flour
  5. 2 tablespoons Amarena cherries
For the ham
  1. Set the ham in a large heavy-duty roasting pan, with the bone standing straight up. Use a sharp knife to score the fat in a 1-inch diamond pattern, cutting only about 3/4 of the way through the fat.
  2. Peel the zest from the lemon with a vegetable peeler, avoiding the white pith. In a largebowl, combine the zest, Rosemary Olive Oil, garlic, 1 tablespoon salt, 1 teaspoonpepper and honey. Rub this mixture all over the ham. Cover the pan tightly with foil and refrigerate 12 to 24 hours.
  3. Position a rack in the oven so that the ham will sit as high as possible but still have at least 2 inches space above for air circulation. Preheat the oven to 350°F.
  4. Take ham out of the refrigerator and let come to room temperature, at least 45 minutes. Pour the water and vinegar in the bottom of the roasting pan. Keep the ham covered with the foil and roast for 3 hours. Remove foil and add the honey to the bottom of the pan. Continue roasting, basting every 15 minutes or so, until the ham is well browned and an instant-read thermometer inserted in the center of the meat (without touching bone) registers 170°F (check in several places), 1 to 1½ hours more. If the ham or drippings begin to brown too much, cover loosely with foil to prevent burning.
  5. Transfer the ham to a carving board to rest while you make the sauce.
For the sauce
  1. Pour the pan drippings into a bowl, let sit until the fat rises to the top, and then skim off the fat.
  2. Return the skimmed drippings to the roasting pan and set the pan over medium heat. Whisk in the wine, scraping up any particles stuck to the pan's bottom. Whisk in the broth and 1/2 cup water and continue to boil until the liquid is reduced by one-third, about 2 minutes.
  3. Meanwhile, use a fork to mash the butter with the flour in a small bowl or ramekin to create a thick paste. Whisk the cherries into the sauce, then add the butter paste in parts, whisking until the paste is fully dissolved and the sauce is simmering and thickened.
To serve
  1. Carve the ham and serve with the sauce on the side.
Adapted from The Today Show
Adapted from The Today Show
Olivia Olive Oil
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Rosemary Pork Tenderloin w/ Fig Balsamic Sauce

Rosemary Pork Tenderloin w/ Fig Balsamic Sauce
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For the Pork
  1. 2 pork tenderloins (about 3 lbs)
  2. 3 cloves garlic, minced
  3. 3 tablespoons Olivia's Rosemary Olive Oil
  4. salt & pepper to taste
For the sauce
  1. 1/2 cup Olivia's Fig Balsamic
  2. 1/4 cup chicken stock
  3. salt & pepper to taste
  1. Preheat oven to 400 degrees F.
  2. Season the pork tenderloins with salt and pepper to taste.
  3. Combine the garlic and Rosemary Olive Oil in a small dish. Spread the mixture evenly over the tenderloins.
  4. Place in a roasting pan and roast for 35-45 minutes, until a thermometer in the center of the tenderloin registers 155 degrees F.
  5. Transfer the pork to a cutting board, reserving any drippings from the pan. Tent with foil and rest for 10 minutes.
  6. Meanwhile, prepare the sauce. Transfer any drippings from the roasting pan to a medium saucepan.
  7. Add the Fig Balsamic and chicken stock, and bring to a boil.
  8. Stir often until the liquid is reduced in half, about 8-10 minutes.
  9. Season to taste with salt and pepper.
  10. Carve the tenderloins into 1/4 inch slices and serve with the fig sauce.
Olivia Olive Oil
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Rosemary and Lemon Balsamic Grilled Chicken Thighs

Rosemary and Lemon Balsamic Grilled Chicken Thighs
Yields 4
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  1. 3/4 Olivia's Lemon White Balsamic
  2. 1/2 cup Olivia's Rosemary Extra Virgin Olive Oil
  3. 3 tablespoons thinly sliced garlic
  4. 2 tablespoons lemon zest
  5. 1 tablespoon crushed red pepper flakes
  6. 8 chicken thighs
  7. Salt and freshly ground black pepper
  1. In a medium bowl combine the Lemon White Balsamic, Rosemary Olive Oil, garlic, lemon zest and red pepper flakes.
  2. Whisk to combine and pour into a 1-gallon resealable food storage plastic bag.
  3. Put the chicken thighs in the bag and seal it.
  4. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.
  5. Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth.
  6. Remove the chicken from the marinade and pat dry.
  7. Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down. Cook the chicken about 8 to 10 minutes, turn and continue to cook an additional 8 to 10 minutes, or until the chicken is cooked through.
  8. Remove from the heat and serve while hot.
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Lemon & Blackberry Balsamic Muffins

Lemon & Blackberry Balsamic Muffins
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  1. 1 cup Olivia's Lemon Extra Virgin Olive Oil
  2. 1 1/2 cup Sugar
  3. 4 Large Eggs
  4. 1 1/2 teaspoon Olivia's Blackberry Balsamic Vinegar
  5. 3 cups All-Purpose Flour
  6. 1 teaspoon Baking Powder
  7. 1/2 teaspoon Baking Soda
  8. 1/2 teaspoon Salt
  9. 1 cup Buttermilk
  10. 1 cup Blackberries (Fresh Or Frozen)
  11. 1 tablespoon Sugar (For sprinkling)
  1. Oil 12 muffin cups or line with paper muffin liners.
  2. In a large mixing bowl with an electric hand-held mixer on medium setting, blend Olivia's Lemon EVOO and sugar; add in eggs (one at a time) beating after each addition. Blend in Olivia's Blackberry balsamic.
  3. In a separate bowl, stir together the flour, baking powder, baking soda, and salt.
  4. With a wooden spoon, stir flour mixture into EVOO/sugar mixture. Gradually stir in buttermilk until dry ingredients are just moistened; do not over-mix.
  5. Spoon batter into prepared muffin pan, filling each muffin cup about 2/3 full. Evenly spoon sliced blackberries onto the center of each muffin and sprinkle each with a little granulated sugar.
  6. Bake blackberry muffins at 350°F for 18 to 20 minutes. Cool in pan on rack for 5 minutes. Gently turn blackberry muffins onto the rack. Serve muffins warm.
Olivia Olive Oil