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Posted by in Recipes on Aug 15, 2018 .

4 med. size boneless, skinless chicken breasts pounded to 1/2" thick
1 good sized bunch asparagus
approx. 1/4 cup Olive Cart Rosemary Lavender olive oil
1 jar Olive Cart Blueberry Salsa 
1 1/2 tbsp brown sugar
1 tsp paprika
1 tsp each dried oregano and thyme
1/2 tsp garlic powder
1/2 tsp each salt and pepper

Note before beginning - Don't be afraid of using a little more brown sugar; it makes the chicken sweat while roasting, making a semi-'sauce'. Experiment with it! However, be sure to cover whatever baking sheet you use with tin foil or parchment paper; sugar will caramelize, and that's a bear to...

Posted by in Recipes on Jul 31, 2018 .

One of the simplest recipes you will make yet so luxurious and extraordinary.  Take our word on it, after your first batch you will find the need to double the recipe as it goes quickly.


One 15 oz can small white beans drained and rinsed
1/4 cup freshly shave parmesan cheese
Juice of one medium lemon (roughly 2 TBSP)
1 1/2 TBSP Olive Cart White Truffle Oil
Salt and Pepper to Taste


Combine the beans, parmesan, lemon juice and truffle oil in a food processor.  Puree until smooth.  Add a drizzle or two more of the truffle oil if you desire a thinner consistency as well as salt and pepper...

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

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