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Posted by in Recipes on Jun 14, 2018 .

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...

Posted by in Recipes on Jun 10, 2018 .
  • 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...

Posted by in Recipes on May 24, 2018 .

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.

Posted by in Recipes on May 20, 2018 .
2 cups club soda
2 Tbls Olive Cart Bittersweet Chocolate Orange 25 yr balsamic
2 Tbls frozen Orange Juice concentrate
Stir and pour over ice and garnish with an orange slice.
For an extra special treat skip the ice and add a scoop of vanilla bean icecream or orange sherbet. 
Smiles will be your reward.

Posted by in Recipes on May 18, 2018 .
1 large eggplant, cut into 1/4 inch rounds (skin on)
2 cups onion, diced (any kind – I used yellow)
3 cloves garlic, minced
2-3 Tablespoons Olive Cart Scallion Greens Oil
Sea salt + ground pepper
1/4 cup Plain Greek yogurt or sour cream (optional)
Pita or Toasted Bread for serving
Sprinkle your eggplant with salt on both sides and place in a colander in the sink to drain excess water. After 10 minutes, lightly rinse with water and then press dry between two towels.
Preheat oven to high broil (or medium if you have the option) and position a rack at the top of...

Posted by in Recipes on May 18, 2018 .

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

Posted by in Recipes on May 11, 2018 .

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

Posted by in Recipes on May 03, 2018 .
  • 4 large Banana’s sliced in coins
  • 4 Tbsp Olive Cart Crème Brulee White Balsamic
  • 2 Tbsp Olive Cart Pecan Oil
  • ¼ tsp fine sea salt
  • ½ tsp vanilla
  • ¼ tsp cinnamon

Heat a skillet over medium heat.   When pan is hot, add the bananas, oil and balsamic.  Stir to coat the bananas.  Add remaining ingredients and simmer for approximately 5-10 minutes stirring occasionally until sauce thickens.

Serve over Vanilla Bean Icecream or enjoy alone.  For a crunch factor sprinkle Crème Brulee Granola over the top.

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