Meyer Lemon Olive Oil Cake June 10 2018, 0 Comments
- 3 large eggs, beaten
- 2 cups granulated sugar
- 1 cup Olive Tree's Meyer Lemon Olive Oil
- 1 tsp. salt
- 10 oz. milk
- 1 T lemon zest
- 2 cups all purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1tsp salt
Preheat oven to 350 degrees (325 if convection oven). Grease a 10 inch pan. Whisk the eggs, sugar, olive oil, and milk. Sift the flour, baking soda, baking powder and salt. Mix the dry ingredients into the wet mixture. Whisk until blended. Add lemon zest. Pour into the prepared pan. Bake for 1 hour.
The Most Delicious Blood Orange Sugar Cookies June 06 2018, 0 Comments
This recipe is from our good friend, Beverly Wellington. This recipe has been shared hundreds of times and continues to be a favorite in the shop. Thank you, Beverly!
Blood Orange Sugar Cookies
- 1 C. butter, softened
- 1 C. Blood Orange Olive Oil
- 1 C. granulated sugar
- 1 C. powdered sugar
- 1 t. salt
- 1 t. vanilla
- 2 eggs
- 1 t. baking soda
- 4 C. all-purpose flour
- 1 t. cream of tartar
Sugar Mixture: In a small bowl, combine 1 T. granulated sugar and 2 T. natural cane flavored sugar. *Use raspberry or dark cocoa when you using the Blood Orange Olive Oil.
Preheat oven to 350 degrees.
Thoroughly cream oil, butter and sugars. Add vanilla and eggs. Sift all dry ingredients together and stir into the mixture. Chill dough at least one hour (or keep refrigerated to use as needed). This is a soft dough. When ready to bake, roll 1 t. of dough into a ball for each cookie. (We used a small sized scoop). Place on a lightly greased cookie sheet (or lined with parchment). Dip the bottom of a small glass into the sugar mixture and gently press it down about halfway onto the ball of dough. Sprinkle generously with more of the flavored cane sugar. Bake for 12 minutes. Makes about 8 dozen. Cookies will be crisp and not chewy.
Tuscan-Style Spareribs with Balsamic Glaze May 30 2018, 0 Comments
- 2 tablespoons Olive Tree's Rosemary Olive Oil
- 1 1/2 tablespoons kosher salt
- 1 1/2 tablespoons fennel seeds
- 2 teaspoons freshly ground black pepper
- 2 teaspoons chopped sage
- 2 teaspoons chopped thyme
- 2 teaspoons sweet paprika
- 1 teaspoon crushed red pepper
- 1 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 6 pounds pork spareribs
- 3 tablespoons Olive Tree's Traditional Balsamic Vinegar
In a small bowl, combine the olive oil, rosemary, kosher salt, fennel, black pepper, sage, thyme, paprika, crushed red pepper, coriander and
allspice. Rub the spice paste all over the spareribs and let stand at room temperature for 2 hours or refrigerate overnight.
Preheat the oven to 325°. Arrange the ribs on a large, rimmed baking sheet or roasting pan, meaty side up. Roast the ribs for 2 hours, or until tender.
Preheat the broiler. Brush the meaty side of the ribs with the balsamic vinegar and broil 6 inches from the heat until browned, about 2 minutes. Let stand for 5 minutes, then cut between the ribs and serve.
Tomato Watermelon Salad May 30 2018, 0 Comments
Time: 5 minutes
This sweet-and-savory summer salad may seem simple, but its flavors are plenty sophisticated. Use the best in-season tomatoes, watermelon, and herbs you can find and then, of course, pick up the premium oil, vinegar, and seasoning at Olive Tree. Serve this as a refreshing first course or with grilled fish or shrimp for a healthy and satisfying meal.
- 6 cups seedless watermelon, cut into 1-inch chunks
- 6 cups ripe tomatoes, cored, and cut into 1-inch chunks
- 2 teaspoons Olive Tree Sea Salt
- 1 teaspoon freshly cracked black pepper
- ¼ cup shelled pistachios
- 3 tablespoons Olive Tree Premium Jalapeno Olive Oil
- 3 tablespoons Olive Tree Premium White Lemon Balsamic Vinegar
- 3 tablespoons torn basil (or chives or mint)
Directions: Arrange watermelon and tomatoes on a large serving platter. Sprinkle with the salt, pepper, and pistachios, then evenly drizzle the olive oil and balsamic vinegar over the watermelon and tomatoes. Garnish with the basil. Serve immediately or refrigerate covered for up to one hour.
Note: This recipe also works with a variety of our other premium oils and vinegars, including:
- Blood Orange Olive Oil
- Basil Olive Oil
- Persian Lime Olive Oil
- Roasted Chili Olive Oil
- Meyer Lemon Olive Oil
- Garlic Cilantro Balsamic Vinegar
- Smoked Balsamic Vinegar
- Serrano Chile Honey Vinegar
- Traditional Balsamic Vinegar
Sweet Onion Hanger Steak with Arugula-White Bean Salad May 30 2018, 0 CommentsServes 4-6
Time: 1 hour
The idea of “sweet onion sugar” might raise a few eyebrows, but it truly is one of the most magical, transformative ingredients we carry. Don’t believe us? Just try this steak.
You can prepare this recipe with pretty much any steak (ribeye, strip, flank), but we’re very fond right now of the humble hanger steak, which cooks like a beef tenderloin, but at about half the price. The rub of sea salt and sweet onion sugar caramelizes and creates a sweet-and-savory crust that is wonderfully addictive.
We’ve paired the steak here with a simple arugula and white bean salad. A splash of Olive Tree Garlic Olive Oil and healthy drizzle of thick, rich Olive Tree Traditional Balsamic Vinegar brings the whole dish together.
- 1.5 pounds hanger steak, or skirt or flank steak
- 2 tablespoons canola or olive oil (no sense in wasting the good stuff on this step)
- 2 tablespoons Olive Tree Pure Ocean Sea Salt
- 2 tablespoons Olive Tree Sweet Onion Sugar
- 1 teaspoon freshly cracked black pepper
- 6 ounces arugula
- 1 can cannellini beans, rinsed and drained
- 1 tablespoon fresh lemon juice
- 1 tablespoon Olive Tree Garlic Olive Oil
- 4 tablespoons Olive Tree Traditional Balsamic Vinegar
- salt and black pepper to taste
Bring the steak to room temperature, which will take about 30 minutes.
Note: You don’t have to worry about food-born illness for this period of time, and by removing the chill on the meat you’ll get a much more even cook throughout.
Preheat your grill, or a cast-iron skillet, to high heat (600-700 degrees). Meanwhile rub the steak with the oil, Olive Tree Sea Salt, Olive Tree Sweet Onion Sugar, and black pepper.
For a perfect medium rare, grill the steak for a total of about 10 minutes, searing on all sides, until the internal temperature reads 130 degrees. Remove from the grill and let rest for 10 minutes.
Peach and Tomato Bruschetta May 30 2018, 0 Comments
This is a perfect recipe for summer. The flavors all work together so nicely and it was a hit with everyone who tried it.
- 2 ripe tomatoes, diced
- 2 ripe peaches, diced
- 5 fresh basil leaves, torn
- ½ red onion, diced
- ¼ c. Olive Tree’s Basil Olive Oil
- ¼ c. Olive Tree’s White Peach Balsamic
Combine all ingredients and serve on your favorite crostini. Best if you let it set for a half hour before serving.
Pork Chops on the Grill May 30 2018, 0 Comments
- 3/4 c Jasper's Blend EVOO
- 1/2 c soy sauce
- 1/4 c Worcestershire sauce
- 1/3 c Olive Tree Pomegranate Balsamic Vinegar (or flavor of choice)
- 2T lemon juice
- 2T Dijon mustard
- 1 1/2 T finely minced garlic
- 1T finely chopped fresh rosemary
Mix above ingredients and place in a gallon size sealed plastic bag. Add pork chops. Refrigerate and marinate for 1 hour (or longer) turning half way through.
- Small container of frozen raspberries in sauce, defrosted
- 1 large peach, finely diced
- 1t Olive Tree Traditional Balsamic Vinegar
Set aside half of the whole raspberries from the container.Purée the remaining raspberries in a blender.
Mix the purée with the finely diced peaches, balsamic and whole raspberries.
Grill pork chops (medium)
Serve plated and topped with the raspberry peach purée mixture
Freshly grilled asparagus makes a great side! (try drizzled with a little olive oil and flavored salt).
Spicy Spinach Linguine May 30 2018, 0 Comments
4-6 Side Dish Servings
- 12 ounces spinach linguine
- 6 tablespoons Olive Tree's Arbequina extra-virgin olive oil
- 1 cup chopped fresh basil, divided
- 4 garlic cloves, minced
- 1/2 teaspoon dried crushed red pepper
- 1/2 cup dry white wine
- 1 1/2 cups grated Pecorino Romano cheese, divided
Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup pasta cooking liquid. Return pasta to same pot.
Meanwhile, heat olive oil in heavy large skillet over medium-high heat. Add 1/2 cup basil, garlic, and crushed red pepper; stir 1 minute. Add wine and boil until slightly reduced, about 3 minutes. Add mixture from skillet, remaining 1/2 cup basil, and 3/4 cup cheese to pasta. Toss over medium heat until sauce coats pasta, adding reserved pasta liquid by 1/4 cupfuls if dry. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 3/4 cup cheese.
Sherried Garlic Mushrooms May 30 2018, 0 Comments
- 5 Tbs. Olive Tree's Koroneiki extra-virgin olive oil
- 8 oz white mushrooms, washed well, trimmed, and cut into quarters (or sixths, if large)
- Kosher salt
- 3 medium cloves garlic, minced (1-1/2 Tbs.)
- 2 1/2 Tbs. Olive Tree's Sherry Vinegar
- 2 Tbs. chopped fresh parsley
Use one tablespoon olive oil to lightly coat the mushroom. Add the mushrooms to a hot 12 inch skillet, season with 3/4 tsp. kosher salt, stir to coat in the oil, then let the mushrooms cook undisturbed until the liquid released by the mushrooms evaporates and they’re deep golden brown, 5 to 7 min. Stir and continue sautéing, stirring occasionally, until most sides are nicely browned, 3 to 5 min. more.
Reduce the heat to medium, add the garlic, and cook just to soften it, 15 to 30 seconds. Add the vinegar and stir, scraping the bottom of the pan, until the vinegar evaporates, about 15 seconds. Remove the pan from the heat and toss in the parsley. Season to taste with more salt, if you like. I let the mushrooms cool to room temperature then finished them with a generous drizzle of olive oil. Transfer to a dish and serve with toothpicks for spearing the mushrooms or a serving spoon for putting on individual plates.
- Recipe courtesy of Denise Lampione
Pomegranate Glazed Chicken May 30 2018, 0 Comments
- 3/4 cup POM Wonderful 100% pomegranate juice or Juice from 2-3 large pomegranates
- 4-6 boneless, skinless chicken breasts
- 1/8 cup chicken broth, as needed
- 1/4 cup Olive Tree Pomegranate Balsamic Vinegar
- 2 teaspoons cornstarch
- 2 teaspoons brown sugar
- 1 teaspoon crushed dried basil
- 1/2 teaspoon crushed dried oregano
- 1/2 teaspoon salt
- Garnish 1/2 cup arils or more from 1 large pomegranate
- Prepare garnish - cut top about 1/2” from the crown. Score (cut) along the white lines of the membrane. Gently pull apart the fresh pomegranate sections and break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the white membrane will float to the top. With a spoon remove the white membrane then sieve and put the arils in a separate bowl. Reverse 1/3 cup of arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
- In a large nonstick skillet; brown chicken pieces in batches for 5-6 minutes or until tender.
- In a measuring cup combine the pomegranate juice, vinegar, cornstarch, brown sugar and seasonings. Pour into pan and bring to a boil; reduce heat. Simmer 2 minutes. Can thin with chicken broth if desired.
- To serve: Drizzle some of the sauce over chicken; garnish with reserved arils.
For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
~Courtesy of Nanci Hirschorn
Rosemary Cherry Pork Tenderloin May 30 2018, 0 Comments
- ½ c dried cherries
- 2 tbsp agave syrup
- ½ cup red or port wine
- ¼ cup Olive Tree Bordeaux cherry balsamic vinegar
- 2 teaspoons chopped rosemary – divided
- 1 tbsp good quality extra virgin olive oil
- ½ tsp ground pepper
- 1 tsp fine sea salt
- 2-3 pound pork loin or tenderloin roast
With mortar and pestle, crush 1 tsp rosemary, salt and pepper and press into pork. Set aside.
Whisk together cherries, agave, wine,1 tsp rosemary and vinegar in small saucepan. Bring to a boil over medium heat. Reduce heat and simmer until reduced by half, approximately 15 minutes, stirring occasionally.
Heat skillet over medium-high heat. Add oil and brown pork, approximately 2 minutes per side. Heat oven to 375. Add 1/4 cup water to skillet, spoon a spoonful of cherry glaze over pork. Cover skillet and braise 10 minutes in oven. Turn pork and spoon glaze over pork. Cover and braise another 10 minutes, or until internal temperature reaches 150°F. Rest pork for 5 minutes, slice and serve, drizzling glaze over slices.
~Courtesy of Duane Daugherty of Mr. Doggity's
Linguine with Proscuitto and Asparagus May 30 2018, 0 Comments
- 12 oz Spinach Basil Garlic linguine
- 1 Tbsp Jasper's olive oil
- 1 garlic clove chopped
- 1 Tbsp fresh sage chopped
- 4 oz aged parmesan or Romano shredded
- 2 Tbsp butter
- 8 oz asparagus tips
- 4 oz prosciutto sliced in strips
- 2/3 cup light cream
- 1/4 cup dry white wine
- Fresh sage leaves to garnish
Cook pasta to al dente. In frying pan, melt butter and oil. Sauté asparagus tips until crisp tender. Remove from pan and set aside. Stir in garlic and prosciutto and cook for about 1 minute. Deglaze pan with white wine. Add sage leaves and cook another minute. Add cream and bring to a boil over medium heat, stirring frequently. Add grated cheese and simmer, stirring occasionally until cheese is melted. Season to taste. Toss together with pasta and asparagus to coat. Garnish with fresh sage leaves and shredded parmesan cheese, if desired.
Jasper's Spring Pea and Limoncello Soup May 30 2018, 0 Comments
1 pound fresh or frozen spring peas1 cup minced spring onion
1/2 cup fine minced carrots
1/4 cup Olive Tree's Meyer Lemon Olive Oil
2 cups chicken broth
2 cups cream
1 cup limoncello
1 teaspoon fresh tarragon
Sea salt & cracked black pepper to taste
Drizzle of Olive Tree's Jalapeno Olive Oil
In a large pot over medium heat sauté onion and carrots in olive oil until onions are translucent. Add spring peas and cook 3 to 4 minutes. Add limoncello and stir. Reduce pan with chicken broth. Season with cracked pepper, sea salt and tarragon. Place soup in the blender, cool and chill.
Serve chilled with fresh chives on top as garnish and a drizzle of Jalapeno Olive Oil. Serve with crostini.
Gouda Gems May 30 2018, 0 Comments
- 24 Ready-made puff pastry shells (found in your grocer’s freezer)
- ¼ cup (1 oz) fresh finely grated parmesan cheese
- ½ cup Pepper Jelly
- 1 T. snipped fresh parsley
- 6 oz. Gouda or Brie cheese, cut into ½ inch cubes
- ¼ cup toasted sliced almonds
- Fresh parsley leaves
- Olive Tree Tuscan Blend Extra Virgin Olive Oil
Preheat oven to 350 degrees. Set out puff pastry shells. Brush lightly with
olive oil. Lightly sprinkle with about 2 teaspoons of parmesan cheese.
Combine pepper jelly and parsley, mix well. Place one cube of Gouda cheese
into each shell, top evenly with jelly mixture. Bake 3-5 minutes or until
jelly is bubbly. Remove from oven; garnish with toasted almonds and parsley
if desired. Serve warm.
~Courtesy of Shannon Kimball
Filets with Blackberry Balsamic Glaze May 30 2018, 0 Comments
- 2 filet mignons
- 1/2 tsp. finely ground black pepper
- Salt to taste
- 1/4 c. Olive Tree Blackberry Balsamic Vinegar
- 1/4 c. dry red wine
Sprinkle salt and pepper over steaks.
Preheat non-stick skillet over medium high heat. Add steaks to hot pan and cook 1 minute on each side (or until browned). Reduce heat to medium low and add Olive Tree Blackberry Balsamic Vinegar and red wine. Cover and cook 4 minutes on each side basting when turning.
Remove steaks from pan and drizzle glaze over steaks.
Goat Cheese With Lemon & Herbs May 30 2018, 0 Comments
This is a beautiful appetizer which tastes as good as it looks!!
- 1 (11-16 oz) log fresh goat cheese, sliced into rounds
- 2 Tbl. freshly grated lemon zest
- ½ c. finely chopped, drained oil-packed sun-dried tomatoes
- 2 tsp. minced capers
- 1 Tbl. coarsely chopped fresh thyme leaves
- Sea salt or kosher salt
- 6 small rosemary sprigs
- 1 Cup Olive Tree Meyer Lemon extra-virgin olive oil
In shallow dish such as a quiche dish, arrange the rounds of goat cheese in one layer. Don’t worry if some of the pieces crumble; just tuck them into the dish. Sprinkle the lemon zest, sun-dried tomatoes, capers, and thyme over the cheese. Sprinkle a little sea salt (Himalayan is great if you have it) or kosher salt over the cheese, and tuck the rosemary sprigs into the dish. Pour the olive oil over the cheese so that if just covers it (use a little more if necessary). Let the cheese marinate in the refrigerator for several hours. Bring the dish to room temperature (about 45 minutes) before serving. Serve with toasted baguette slices or good quality crackers.
Recipe Courtesy of Ann Lund, Dining in Style
Blood Orange Rosemary Chicken May 30 2018, 0 Comments
- 1 blood orange, sweet orange or tangerine, quartered
- 2 sprigs fresh rosemary
- 1 tsp chopped rosemary
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 small onion quartered
- 2 cloves garlic, smashed
- 1/4 cup “Olive Tree” blood orange olive oil
- 1 whole roasting chicken
Preheat oven to 450. Blend salt, pepper and chopped rosemary, and season chicken inside and out. put onion, orange and rosemary sprigs in chicken cavity. In a roaster pan, put a cup of water in the bottom of the pan, and roast. Cook the chicken for 15 minutes, then reduce temp to 375 and the chicken for about an additional 20 minutes per pound to an internal temp of 160 degrees.
~Courtesy of Duane Daugherty of Mr. Doggity's
Blood Orange Waffles May 30 2018, 0 Comments
- 2 cups flour
- 4 tsp. baking powder
- 1 tsp. salt
- 2 tsp. brown sugar
- 2 cups milk
- 2 eggs, separated
- ½ cup Olive Tree Blood Orange Olive Oil
Beat egg whites until soft peaks form. In a separate bowl, mix all dry ingredients. Add milk, olive oil and egg yolks to dry ingredients and mix until smooth. Gently mix in egg whites.
Prepare according to waffle maker suggestions.
Fall Rum Punch May 30 2018, 0 Comments
A centuries-old Caribbean rum punch recipe reads simply, “1 part sour, 2 parts sweet, 3 parts strong, and 4 parts weak.” Though that ratio still holds true, we think a bit more specificity might be helpful. For this comforting, aromatic fall punch, we use quality dark rum, crisp apple cider, and our Olive Tree Cinnamon Pear Premium Balsamic Vinegar. This is the perfect drink for unwinding in front of a roaring fire at the end of a long day, or for mixing up in a large batch for a casual cocktail party.
Fall Rum Punch
- 3 ounces dark spiced rum
- 1 ounce Olive Tree Cinnamon Pear Premium Balsamic Vinegar
- 1 ounce apple cider
- 3 dashes angostura bitters
- 3 ounces club soda
- apple slices, for garnish
Glassware: Rocks or highball glass
Method: Fill the glass with ice, pour all ingredients over the ice, and mix well using a spoon. Garnish with apple and enjoy!
Planning for a party?
Punch is a great party drink, especially because you can prepare it up to one hour ahead and refrigerate. When your guests arrive, serve with a bucket of ice and let your guests help themselves.
Yields 12-14 drinks
750 ml dark spiced rum
200 ml Olive Tree Cinnamon Pear Balsamic Vinegar
16 ounces apple cider
20 dashes angostura bitters
24 ounces club soda
1 apple, peeled, cored, and sliced, for garnish
Asparagus Prosciutto Rolls May 16 2018, 0 Comments
- 3 Tablespoons Basil Olive Oil
- 1 Tablespoon Strawberry Balsamic
- 1/2 Tablespoon Dijon Mustard
- 1 Glove Crushed Garlic
- 1 Tablespoon Minced Fresh Chives
- 3 thin slices Prosciutto
- 3 Tablespoons Cream Cheese or Goat Cheese
- 18 stalks asparagus, blanched
- Salt & Pepper to taste
Combine the Basil Olive Oil, Balsamic, Mustard, and Garlic in a bowl; whisk well. Stir in the Chives and Salt and Pepper. Spread each piece of Prosciutto with 1/2 tablespoon of cheese. Roll 3 stalks of Asparagus in each half of Prosciutto. Top with Vinaigrette. Serve at room temperature.
White Coconut Cooler Cocktail May 16 2018, 0 Comments
If you like shrubs — cocktails made with fruit juice, sugar, and vinegar — you’re going to love the drinks we’re mixing up here at the Olive Tree. We’re starting things off with the White Coconut Cooler, a summery sipper made with one of our favorite flavored premium balsamic vinegars, White Coconut. Almost syrupy in texture, this sweet, tart vinegar is the perfect mixer for rum and club soda. Combined, you get the essence of a piña colada without the calories or the brain freeze! Bonus: leave out the rum, and this is a fantastic mocktail.
White Coconut Cooler
- 2 ounces white rum
- 1 ounce Olive Tree White Coconut Premium Balsamic Vinegar
- Club soda
- Lime wedge, for garnish
Glassware: Rocks glass or stemless wine glass
Method: Add the rum and Olive Tree White Coconut Vinegar to the glass and mix well using a spoon. When the rum and vinegar are fully incorporated, fill the glass with ice, top off with club soda, and give it a quick stir. Then, garnish with the lime and enjoy!