Recipes

Switch to Alphabetical Recipe View

Posted by in Recipes on Oct 08, 2017 .

Ingredients:

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

 

Directions:

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 Sep 29, 2017 .

1 C White Chocolate Melting Chips

8 oz Cream cheese Softened

1/2 C Graham cracker crumbs

1/3 C Olive Cart Dark Pumpkin Spice Balsamic

Pinch Olive Cart Fleur De Sel Sea Salt

½ c Pumpkin puree (not pie filling)

 

Microwave White chocolate (or use double boiler if you prefer) Mix in softened cream cheese until smooth. Add remaining ingredients. Serve immediately or it will set up slightly when refrigerated and can be used for actual truffles.

 

Great with Teddy Grahams, Ginger Snaps, fresh fruit, or as a cheesecake filling.    

Posted by in Recipes on Sep 29, 2017 .

8 oz Philadelphia Cream Cheese room temperature

8 oz Extra Creamy Cool Whip thawed

1 9” Graham Cracker Crust

1/3 cup Olive Cart Lemon Avocado Oil

1/3 cup Olive Cart Grapefruit White Balsamic

Dusting of Olive Cart Baharat Spice

Cream Philadelphia Cream Cheese until smooth. Slowly add in the Olive Cart Lemon Avocado Oil and the Olive Cart Grapefruit White Balsamic until blended.

Fold in the Cool Whip gently until incorporated. (will look some what rough in texture.)

Spread in graham cracker crust and place in freezer until about approximately 20 minutes prior to serving.  Bring to room temperature. ...

Posted by in Recipes on Sep 29, 2017 .

3 Cups Frozen Pineapple

1/4 c plus 1 TBS (5 TBS) Olive Cart Grapefruit white balsamic

1.5 TBS Olive Cart Key Lime Avocado Oil

Throw it all in a food processor and puree. Instant yuminess. Or you can put in bowl and use an immersion blender.  For  Granita, pour in pan and every once in a while, scrape with fork.

 

Posted by in Recipes on Sep 29, 2017 .

¼ Cup Olive Cart White Truffle Oil

¼ Cup Olive Cart Dark Apple Balsamic

Blend together.

Use as a salad dressing or a marinade for Salmon, Pork, Steak or your favorite protein.

Combine for Risotto.

Possibilities are endless.

Posted by in Recipes on Sep 29, 2017 .

1 lb Ground Beef (or protein of your choice)

2 TBS Olive Cart Lemon Avocado Oil

½ cup diced purple onions

½ cup Olive Cart Cincinnati Style Chili Seasoning

2 TBS Olive Cart Toasted Onion Avocado Oil

2 15oz Cans of Tomato Sauce

1 6oz can Tomato Paste

1 cup Beef Bouillon

1 15 oz can Diced Tomatoes

1 lb diced Butternut Squash

2 TBS Better Than Bouillon Beef Base

 

Brown Ground beef in lemon avocado oil. Drain and set aside.

 

Caramelize onions in the Onion Oil. Stir in the Cincinnati Style Chili Seasoning and Tomato paste. Let flavors bloom.  Slowly stir in the Bouillon to deglaze...

Posted by in Recipes on Sep 29, 2017 .
4 C of riced cauliflower 4 eggs 2 cups of shredded mozzarella cheese 1/3 C Olive Cart Tuscan Herb Olive Oil 2 TBLS Olive Cart Rosemary Garlic Explosion salt and pepper to taste 1-2 cups mozzarella cheese for topping. -Preheat oven to 425 degrees F. Prepare 2 pizza pans or a large baking sheet with parchment paper. -Make sure your cauliflower is roughly chopped into florets. Add florets to your food processor and pulse until it resembles rice or cous cous. -Place the cauliflower in a microwavable container and cover with lid. Microwave 10 minutes. Place the cauliflower in a large bowl. Add 4 eggs, 2 cups mozzarella, Olive...

Posted by in Recipes on Sep 29, 2017 .
3 to 5 lb roast of your choice. I use Round. ½ cup Olive Cart Garlic Mushroom Oil 1/3 C Olive Cart Black Walnut Balsamic Sea Salt Pepper. Mix together Oil & Balsamic set aside. Perforate Roast with carving fork. Place in large ziplock bag, or airtight container of choice. Add Oil and balsamic mixture. Knead slightly. Refrigerate over night turning occasionally. Preheat oven to 500 degrees. In Stove/Oven proof pan (I prefer cast iron) Sear roast with sea salt and (I use )Olive Cart Gourmet pepper or seasoning of your choice. You will see the beginnings of a nice rich bark. Cover pan and place in oven. Reduce heat and...
Shopping Cart
Your shopping cart is empty!