Smoked Bacon Jalapeno Deviled Eggs April 02 2015, 0 Comments
1 Cup Mayonnaise
1 ½ tsp. Oliv’s Smoked Balsamic Vinegar
¾ tsp. Ground Mustard
½ tsp. Sugar
2 Jalapenos, seeded and chopped
6 Pieces of bacon, cooked crisp and crumbled
Paprika (sprinkle at the end)
1. Slice the hard boiled eggs in half
2. Remove yolks and put them in a separate bowl
3. Mash yolks and add above ingredients
4. Fill the mixed ingredients into the egg white halves
5. Drizzle with OLiV’s Smoked Balsamic and sprinkle with paprika
Balsamic Hot Chocolate January 09 2015, 0 Comments
We especially love adding our Caramel, Chocolate Raspberry and
White Coconut balsamics into hot chocolate!
Here's a simple recipe to get you started:
1 C. cream, milk or alternative
1.5 T. unsweetened cocoa powder (or use 2-5 squares of a dark chocolate bar)
1 T. OLiV's balsamic vinegar (add more or less to taste)
Combine with whisk, heat on stove top then enjoy!
Spinach and Goat Cheese Stuffed Bacon Wrapped Pork Tenderloin with Cranberry Balsamic Glaze December 04 2014, 0 Comments
Citrus Cilantro Chicken Pasta November 04 2014, 0 Comments
Green Apple Balsamic Glazed Pork Chops September 03 2014, 0 Comments
Coconut-Lime & Shallot Rice Salad August 01 2014, 0 Comments
1 cup jasmine rice, uncooked
1/2 cup unsweetened shredded coconut, toasted
1/4 cup sliced almonds, toasted
3 limes, zested and juiced
2 tablespoons Oliv White Coconut Balsamic Vinegar
3-4 tablespoons Oliv Shallot Extra Virgin Olive Oil
Large pinch of coarse sea salt
Quickly rinse rice in strainer to remove excess starch. On the stove top, pour the rice into a medium saucepan and add 2 cups water (or your favourite method of cooking stove top rice). Bring the pot to a boil, reduce heat and simmer, covered, for 15-20 minutes, or until the liquid is absorbed. Allow rice to rest, covered, for at least 5 minutes. Scoop rice into a large mixing bowl and fluff with a fork. Set aside and let cool slightly.
To toast the coconut and almonds, preheat the oven to 350˚F and spread the coconut and almonds on a single layer on a baking sheet. Toast for about 4 minutes, stirring after the first 2 minutes. Watch the coconut and nuts carefully, as they can go from perfectly toasted to burned in a matter of seconds. Set aside to cool. Once they are cooled, toss with the lime zest and set to the side.
In a jar (or small mixing bowl) combine the lime juice, Oliv White Coconut Balsamic Vinegar, Oliv Shallot Extra Virgin Olive Oil, and a big pinch of sea salt. Fasten the lid on the jar and shake to combine (or whisk in mixing bowl). Pour the vinaigrette over the rice and fold gently with a rice paddle or rubber spatula. Add the toasted coconut, almonds and lime zest mixture and fold in gently to combine.
This dish can be served warm, at room temperature, or chilled.
This dish was inspired by a recipe on: http://www.hungrygirlporvida.com
Cranberry-Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette July 30 2014, 0 Comments
Ingredients for the dressing:
⅓ cup sugar
1 ½ tablespoons poppy seeds
1 ½ tablespoons sesame seeds
½ teaspoon paprika
2 teaspoons dried mustard
1 tablespoon minced sweet onion
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ cup Oliv’s White Balsamic Vinegar
⅓ cup vegetable oii
⅓ cup Oliv’s Mission Olive Oil
Ingredients for the salad:
12 ounces baby spinach, arugula, field greens
1 small bunch cilantro, washed and dried, leaves removed whole from stems
2 medium avocados, peeled and halved
¾ cup dried cranberries
¾ cup candied spiced almonds
- For the dressing, combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.
- For the salad, place greens and cilantro leaves in a large bowl. Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing at the table.
Makes 6 dinner size salads, 8 side salads
Strawberry Balsamic Pizza with Chicken, Sweet Onion and Applewood Bacon June 04 2014, 0 Comments
1/2 cup strawberry jam or preserves
1/4 cup OLiV's White Balsamic Vinegar
1 teaspoon Sriracha Chili Sauce
1 ball pizza dough
1 cup diced or shredded chicken breast
1/2 cup applewood smoked bacon, cut in 1 inch pieces, cooked and drained
1/2 cup thin sliced sweet onion
12 ounces shredded Italian blend cheese
1/4 cup fresh cilantro, finely chopped
1/4 cup fresh strawberries, diced small
1. Place pizza stone or sheet pan on middle rack of oven. Preheat oven to 450 degrees
2. Place OLiV's White Balsamic Vinegar in a small saucepan. Bring to a boil, then reduce heat and simmer 4 to 5 minutes or until reduced to half of the original volume and mixture is thick and syrupy. Add strawberry preserves and Sriracha and mix well. Set aside to cool.
3. Pat or roll out pizza dough on a lightly floured surface to approximately a 14 inch circle. Shape does not have to be perfect, this is a rustic pizza. Place a piece of parchment paper, slightly larger than your dough on a pizza peel or an upside down sheet pan. (The parchment paper will make your transfer of the pizza to the open infinitely easier!) Sprinkle parchment paper lightly with cornmeal. Fold dough in quarters and place on parchment paper, then unfold.
4. Combine chicken with 2 tablespoons of the balsamic strawberry mixture and mix to coat all chicken with sauce. Pour rest of sauce onto pizza dough and spread to cover. Leave a 1 inch border all around the edge. Scatter chicken evenly over the sauce.
5. Place about 3/4 of the cheese on top of dough and spread to cover sauce evenly. Scatter bacon and sweet onion over cheese to distribute evenly. Scatter remaining cheese over this layer.
6. Slide parchment paper with pizza on top onto stone or cookie sheet. Bake for approximately 8-10 minutes or until cheese is bubbly and crust is golden brown. Watch carefully, at this temperature it is easy to burn the pizza.
7. Remove from oven and let cool slightly, 1-2 minutes. Sprinkle with chopped cilantro and freshly diced strawberries. Serve and enjoy!
Grilled Boneless Pork Chops with Balsamic Molasses Glaze June 04 2014, 1 Comment
2 quarts of cold water
5 tablespoons Kosher salt
1 tablespoon brown sugar
1 cup OLiV's Cask 18 Balsamic Vinegar
1/2 small onion, coarsely chopped
2 thyme sprigs and 2 sprigs rosemary
2 cloves garlic, peel and smashed with the back of a knife
2 cups chicken stock (low sodium)
1/2 cup molasses
1 tablespoon Dijon mustard
1/4 teaspoon crushed red pepper
6 boneless pork chops, about 1-1 and a 1/2 inches think
1. About 4-6 hours before you plan to grill, place the 2 quarts water, kosher salt, and brown sugar in a large bowl. Stir until all salt and sugar is incorporated. Submerge pork chops in the brine and refrigerate for 4-6 hours.
2. In a medium saucepan, combine OLiV's Cask 18 Balsamic Vinegar with the onion, thyme and rosemary sprigs, and garlic. Boil over moderately high heat until reduced to 1/3 cup, about 10 minutes. Add the stock to the saucepan and boil over moderately high heat until reduced to about 2/3 cups, about 20 minutes. You want this to become syrupy.
3. Strain the balsamic sauce. Transfer 1/3 cup of the sauce to a small bowl and reserve (this will be your sauce to either drizzle over the finished meat or to serve as a dipping sauce). Return the rest to the saucepan and stir in the molasses, mustard and crushed red pepper; let the glaze cool*
4. About 1 hour before you plan to grill, remove pork from refrigerator. Remove pork chops from brine and rinse well with tap water. Dry with paper towels and place in a large zip lock bag. Pour approximately one half of the glaze mixture into bag with the pork (reserve the other half to use for brushing the pork while grilling). Let bagged pork remain at room temperature for one hour.
5. Heat grill to medium high. Remove chops from marinade. Grill chops 5 inches from heat source 12 to 15 minutes, turning once, to an internal temperature of 145 to 150 degrees. Baste occasionally with reserved marinade. If the meat is nicely browned but still not done, turn off one of the burners and move pork to this side of the grill. The meat will continue to cook but won't continue to brown (burn!). (145-150 degrees is the recommended temperature for pork but we recommend to remove the pork from the grill at around 140 as it will continue to cook for a bit while resting).
6. Transfer the pork chops to a cutting board and cover loosely with foil. Let rest for about 5-10 minutes. Slice, if desired and arrange on a plate or platter. Drizzle with the reserved balsamic sauce or serve sauce on the side in a small bowl for dipping.
*The balsamic glaze and sauce can be made ahead and refrigerated separately overnight.
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