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2 (2 inch) slices watermelon

2 TBSP Olive Cart Lighthouse Lime Olive Oil

2 limes, juiced

½ cup fresh cilantro, minced

Salt, to taste

Olive Cart Crème Brulee White Balsamic Vinegar

1. Cut each watermelon round into 4 pieces, for a total of 8 pieces. Brush each side of the pieces with lime oil and a little of the lime juice, reserving at least half of the lime juice for the end.  Season with a little bit of salt (about ½ tsp for all eight pieces).  Don’t forget this step as the salt brings out the flavors. 

2. Heat an outdoor grill to high heat. Grill watermelon 3 to 5 minutes each side, allowing...

We have lots of new incredibly delicious products this year.  From Mango Fiesta Olive Oil to Cranberry Pear White Balsamic Vinegar to our new line of gourmet pastas, we're sure you will find lots of reasons to come back this summer.

• 2 3⁄4 cups lukewarm water
• 1 1⁄2 Tbs granulated yeast (2 packets)
• 1 1⁄2 Tbs Kosher salt
• 1 Tbs sugar
• 1⁄4 cup Any of Olive Carts Origin Oils, (ex. australian, organic, south haven blend, etc.)
• 6 1⁄2 cups unbleached all-purpose flour

Mix yeast, salt, sugar, and the Olive Cart Olive Oil with water in a 5-quart bowl, or a lidded (not airtight) food container.

Mix in flour without kneading, using a spoon, or a heavy-duty stand mixer (with dough hook). If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour.

Cover (not airtight), and allow to...

½ cup  Olive Cart Sweet Onion Balsamic Chutney

8 oz cream cheese (softened and fluffed w/whisk)

1 cup mayonnaise

½ cup sour cream

1 ½ TBL Olive Cart Country Herb Garden

Worcestershire sauce to taste

Whisk cream cheese, mayonnaise, and sour cream until combined and fluffy. Stir in Olive Cart Sweet Onion Chutney, Olive Cart Country Herb Garden, & Worcestershire sauce until well combined. Best if made up a day ahead of time to let flavors marry.

Serve with potato chips, add a dollop on your burger, or use as a sandwich spread.

1 16 oz can chick peas (garbanzo) drained and rinsed well

1 14.5 oz can fire roasted garlic tomatoes

1 cup baby spinach, collard greens, and spinach blend

1/2 cup chopped red, yellow, and green peppers

1 cup water

4 tsp Better Than Bullion Vegetable Base

2 TBLS Olive Cart Hatch Chili Sauce (more if desired) 

1/2 cup Olive Cart Mild Pepper Spread (use Olive Cart Hot Pepper Spread for more heat)

Place all the ingredients in a blender and puree.

Adding onions, celery, cucumbers, carrots...etc before or after puree optional.

Squeeze of fresh lemon adds extra brightness.

Makes 5 cups

We use just a 1 Tablespoon of our Cincinnati Chili Seasoning to 8 oz. cream cheese then top it with Any of our Balsamic Glazes, Drained Pepper Spreads or Balsamic Jams.

Great dip for crackers , veggies, or chips.

Today Features:

 Hot Pepper Spread