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Posted by in Recipes on Apr 25, 2018 .
¼ C raw pine nuts 
2 cups basil leaves, washed dried and packed
2 cloves of garlic peeled
1/3 cup grated Parmesan Cheese
1/3 cup Olive Cart Lemon Herb EVO
¼ tsp Olive Cart Michigan Sea Salt Flakes
 
1. Heat a skillet on medium high heat.  Toast pine nuts until golden, tossing occasionally in pan. 
Add pine nuts to bowl of your food processor along with basil, garlic, parmesan cheese, Olive Cart Michigan Sea Salt Flakes and Olive Cart Lemon Herb EVO pulse until finely chopped; scraping down sides of processor bowl as needed.
 
 
Left over pesto can be stored in air tight container for up to 3...
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Posted by in Recipes on Apr 21, 2018 .

Ingredients:

1/2" Watermelon slices cut in squares (Qty depends on amout of servings you need)  2 squares per person.
 
Baby Arugala 3/4 cups per serving rinsed and dried,
 
2 TBS of goat cheese per serving 
 
1/4 Cup Olive Cart Bittersweet Chocolate Orange Balsamic. (or balsamic of your choice)
 
Olive Cart Mango Fiesta E.V.O. (or oil of your choice)
 
Fresh Ground Black Pepper & Sea Salt to taste.
 
In a small saucepan over medium heat, reduce the Olive Cart Bittersweet Chocolate Orange Dark Balsamic for about 5 minutes.  (You can probably skip this step, as the balsamic is probally...
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Posted by in Recipes on Apr 21, 2018 .

Preheat oven to 275

4 Cups Rolled Oats
1/2 C Olive Cart Creme Brulee White Balsamic
1/4 C Olive Cart Toasted Pecan Oil
1 tsp Cinnamon
1/4 tsp  Olive Cart MI Sea Salt Flakes or salt of your choice.

Lightly oil a large cookie sheet, or jelly roll pan with pecan oil.

Mix Oats, Cinnamon, and salt in a bowl. Combine Olive Cart Creme Brulee White Balsamic, and Olive Cart Toasted Pecan Oil in a cup.  Add to bowl and stir until coated.

 Press down in prepped pan  for in an even layer.

Bake for 1hr, stirring every 20 minutes. It will still feel somewhat soft when you remove from oven but will crisp up some as it...
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Posted by in Recipes on Mar 24, 2018 .

½ cup Sour Cream

1/2 cup mayonnaise

2 TBLS Olive Cart Hot Pepper Spread. (slightly drained) More or less to taste.

3 TBLS Olive Cart Cheese & Bacon Sensation

 

Stir the Sour Cream and Mayonnaise together until smooth and blended.  Mix in the Olive Cart Hot Pepper Spread and Olive Cart Cheese & Bacon Sensation.

 

Enjoy with Chips, crackers, or veggies.  Great in baked potatoes or tossed with pasta.  Use as a burger or sandwich spread. 
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Posted by in Recipes on Mar 17, 2018 .

12 oz bag oyster crackers

 4 TBLS Olive Cart Butternut Squash Seed Oil

3 TBLS fine sugar (More or less to your taste)

Salt to taste

Directions:

Place oyster crackers in a bowl.

Mix Olive Cart Butternut Squash Seed Oil with sugar. Microwave (or use heat method of your choice) approximately 3 minutes or until sugar is slightly melted.  Pour over crackers and stir until coated.
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Posted by in Recipes on Feb 18, 2018 .
Ingredients:
 
8oz cream cheese softened
3/4 cup Olive Cart Spicy Orange Salsa drained slightly
1/3 cup Olive Cart Orange White Balsamic
 
Directions:
 
Soften cream cheese. Whisk until smooth.
 
Slowly add Olive Cart Orange White Balsamic until it has a frosting consistency.
 
Stir in Olive Cart Spicy Orange Salsa.
 
Great on fish tacos, shrimp po' boys, grilled salmon or tilapia, or as a veggie dip.
 
Enjoy!!
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Posted by in Recipes on Feb 16, 2018 .

Ingredients:

2 Honeycrisp Apples

3 TBLS Dark Brown Sugar, Packed

4 TBLS Olive Cart Butternut Squash Seed Oil

1 tsp  Olive Cart Baharat Seasoning

1 TBLS Flour

4 caramels, unwrapped

Directions:

Preheat oven to 375

Cut top ¼” off apples. With a spoon (or corer) scoop out core, being careful to leave bottom in tact. Then use a small knife to cut two deep circular cuts around core opening (again be careful not to cut through bottom. Flip apples over and make narrow cuts all the way around. Flip back over and you can see cuts. If inner ring didn’t get cut do so now.

Place apples in oven safe...
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Posted by in Recipes on Feb 16, 2018 .

Ingredients:

1 cup frozen carrot slices thawed

7 Jalapenos sliced

1 Cup Olive Cart Garlic Cilantro White Balsamic Vinegar

1 Cup Water

1 TBS Salt

Directions:

Combine: Olive Cart Garlic Cilantro White Balsamic Vinegar, Water, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir and remove from heat. Let sit 4 minutes, then add carrots.  Sit 4 more minutes. Using a tong, move carrots and jalapenos to a pint jar. Cover with brining liquid to fill jar.  Ready to eat in 10 minutes, note the heat of the jalapeno’s and carrots mellows more each day. Store in fridge up to 2 months. (I used left...
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