Recipes

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Posted by in Recipes on May 20, 2017 .

8 oz cream cheese
1 cup marshmallow creme
1/2 cup powdered sugar
1 tablespoon sweetened condensed milk
1 tablespoon Olive Cart Creamy Caramel Balsamic
2 tablespoons Olive Cart Pecan Praline Balsamic
Olive Cart Fleur De Sel

Soften cream cheese, add marshmallow creme and stir until fluffy. Add pwd sugar, milk and caramel balsamic, stir until well blended. Warm in microwave one minute. Put in crock pot set on "warm". Drizzle pecan praline balsamic over top and sprinkle with fleur de sel. Serve with pretzels, cookies, angel food cake, and fruit

Posted by in Recipes on May 20, 2017 .

2 tablespoons Olive Cart Chipotle Avocado Oil
4 tablespoons Olive Cart Smokehouse Balsamic
1/2 teaspoon Olive Cart Hickory Smoked Salt
1 can(15.5 oz) kidney beans, drained and rinsed

Combine oil,balsamic and salt in glass jar, cover and shake well until emulsified, pour over beans and mix well. Put mixture in crock pot and heat thoroughly, stirring occasionally. BBQ sauce is great with meatballs or cocktail weiners as well. 

Posted by in Recipes on May 20, 2017 .

1/3 cup Avocado Blood Orange Oil
1/3 cup sugar
1 egg, separated, plus 1 egg white
1 tablespoon Pistachio Balsamic
1/3 cup flour

Grease tartlet tin. In a large bowl combine oil, 1 yolk, balsamic and sugar, mix well. Add flour and mix until incorporated. Beat egg whites in separate bowl until stiff. Fold egg whites into mixture. Fill tartlet tin and bake 10-15 minutes. 

Posted by in Recipes on May 20, 2017 .

1 can 15 oz pinto beans
1 can 15 oz black beans
1 can 15 oz dark red navy beans
1 can 24 oz stewed tomatoes
1/2 jar roasted red peppers, chopped
1 jar beet and kale salsa(or salsa of your choice)
2 tablespoons Olive Cart Harissa Chili Seasoning
1 tablespoon cumin
1 tablespoon Olive Cart Pepper Blend
3 tablespoons Olive Cart Black Truffle Balsamic
2 tablespoons Olive Cart Toasted Garlic Avocado Oil
salt to taste
Dump all ingredients in large pot on top of stove. Bring to boil, turn down heat and simmer on stove for 1 hour, stirring occasionally

Posted by in Recipes on May 20, 2017 .

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

Instructions:
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 the oven.
Arrange eggplant rounds on a...

Posted by in Recipes on May 20, 2017 .

1/4 cup sparkling water
1 pint lemon sorbet (slightly softened)
1/3 cup Olive Cart Strawberry Zinfandel Balsamic Glaze

Chill 4 small glasses in freezer
Add all ingredients in large bowl and combine using a hand held mixer.
Spoon into chilled glasses and serve immediately. 

Posted by in Recipes on May 20, 2017 .

1 slice whole grain bread (or bread of choice)
1 tablespoon peanut butter
1 small banana (sliced)
1 tablespoon Olive Cart Peach White Balsamic

Spread peanut butter on bread. Layer sliced banana on top, drizzle with balsamic. Cut into 1/4's 

Posted by in Recipes on May 20, 2017 .


1/2 cup sliced frozen peaches (Preferably with sugar if not add about 1/2 teas sugar)
4 frozen french toast sticks cut into crouton size pieces
2 TBS Pecan Oil
3 TBS Peach White Balsamic

Microwave peaches and french toast sticks 45 seconds.

Add Pecan Oil and Peach White Balsamic stir and Microwave 1 minute.

Stir and microwave 1.15 minutes.

Dust with Cinnamon if you would like.

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