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Posted by in Recipes on Feb 16, 2018 .


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


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...

Posted by in Recipes on Feb 16, 2018 .


1 cup frozen carrot slices thawed

7 Jalapenos sliced

1 Cup Olive Cart Garlic Cilantro White Balsamic Vinegar

1 Cup Water

1 TBS Salt


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...

Posted by in Recipes on Feb 16, 2018 .


1 16 oz can of diced peaches in heavy syrup.

½ tsp vanilla

3 TBLS Olive Cart Pumpkin Spice Balsamic


Mix all ingredients in a storage bowl/jar.  Refrigerate over night. 

Enjoy in oatmeal, over pork or poultry, or just straight out of the jar.

Posted by in Recipes on Feb 16, 2018 .


1 package frozen butternut squash cubes, thawed

4 green onions sliced

1 rib of celery diced

5 strips of crisp bacon crumbled

4 TBLS Olive Cart Green Apple White Balsamic

2 TBLS Olive Cart Roasted Chili Oil

1 tsp Fine sea salt



Put 1st 4 ingredients in a bowl.  In a second bowl whisk the Olive Cart Green Apple White Balsamic & Olive Cart Roasted Chili Oil with the fine sea salt.  Pour over the first bowl and toss gently. 

Posted by in Recipes on Feb 15, 2018 .


   1 bag of French Toast Sticks

   1 jar of Olive Cart Michigan Fiery Raspberry Sauce



Preheat oven to 400 degrees. Spread the French Toast Sticks on a baking sheet and bake in the oven for 5 minutes. Pull them out and cut the sticks lengthwise into narrow strips. Place them back in the oven and bake until crisp and golden brown. Serve with Michigan Fiery Raspberry Sauce for dipping.


Posted by in Recipes on Feb 11, 2018 .
1 can black beans drained (i do not rinse, but you can if you want)
1 1/2 cup old fashioned oats, split in half. 
5 or 6 TBLS Olive Cart Hatch Chili Sauce  
1/2 tsp Olive Cart Michigan Sea Salt Flakes
Put the drained black beans, Olive Cart Hatch Chili Sauce, Olive Cart Michigan Sea Salt, and 3/4 C of oats in the food process and blend until oats are chopped but still visible.  I made first 5 patties using only 5 TBLS of Hatch.  Nice texture, somewhat resembled a burger, but wanted to try for more Hatch taste, so the last 4 patties I added more hatch, you tasted it more, but burger was a bit mushy for my likes.

Posted by in Recipes on Feb 11, 2018 .


12 oz bag oyster crackers

4 TBLS Olive Cart Cilantro Oil

1 TBLS Olive Cart Baharat Spice

Salt to taste


Place oyster crackers in a bowl.  Mix Olive Cart Cilantro Oil with Olive Cart Baharat Spice.  Pour over crackers and stir until coated.

Great snack food, crouton substitute, or float in your favorite soup.

Use this spice/oil combo for marinades, roasting vegetables, salad dressing.

Posted by in Recipes on Feb 11, 2018 .

8 oz cream cheese softened

2 teaspoons Olive Cart Baharat Spice              

Olive Cart Roasted Garlic Balsamic Jam


Whisk cream cheese until fluffy, add Baharat Spice and mix well. Spread on plate and top with Roasted Garlic Balsamic Jam.

 Enjoy this wonderful dip with crackers or use cream cheese mixture to stuff chicken breast and then top with jam.

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