Recipes

Switch to Alphabetical Recipe View

Posted by in Recipes on Sep 18, 2012 .
Antipasti Goat Cheese
 
For the sauce
  • 1 teaspoons red pepper flakes
  • 1/3 cup Olive Cart California Arbequina Olive Oil
  • 2 cups peeled, seeded, and finely chopped plum tomatoes (fresh or canned)
  • 1/2 cup tomato purée
  • 1/4 cup Olive Cart Lambrusco vinegar
  • Small Pinch Sugar
  • Salt and freshly ground black pepper
For the cheese
  • 8 rounds fresh goat cheese, each 2 or 3 ounces
  • A few handfuls of salad greens dressed with Olive Cart Callifonia Arbequina Olive Oil
  • Toasted or grilled bread slices

To make the sauce, in a small...

Posted by in Recipes on Sep 18, 2012 .
 
  • 1 cup dry white beans, such as cannellini
  • ½ cup Olive Cart Greek extra virgin olive oil
  • 1/8 cup garlic cloves, peeled and sliced thin
  • 1/8 cup lemon juice
  • 1/8 tsp. cayenne pepper
  • ½ tsp. cumin powder
  • 1/8 cup Italian parsley, coarsely chopped
  • ½ Tbsp. salt
  • ¼ Tbsp. white pepper
  • 12-16 slices country baguette
  • 2 Tbsp. Olive Cart Greek extra virgin olive oil
  • 2 Tbsp. Italian parsley, coarsely chopped

Cook the white beans in 4 cups of water until completely soft. Strain the beans and save the bean cooking liquid. Puree half of the beans in a food processor...

Posted by in Recipes on Sep 15, 2012 .

2 boneless pork loin chops
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Olive Cart Tunisan Organic Olive Oil
1 large onion thinly sliced
2 1/2 tablespoons Olive Cart Apple Orchards Balsamic Vinegar
1 1/2 tablespoons brown sugar

Pound pork chops to about 1/2 inch thick: season with salt and pepper. Heat oil in a large skilletwith a lid over medium-high heat. Add chops and cook 2 to 3 minutes on each side. Move to aplate and cover with foil to keep warm. Reduce heat to medium, add onion to pan, cover and cookuntil tender, about 5 minutes, stirring occasionally.  Add vinegar, cook 1 minute, add brown sugar and cook 1...

Posted by in Recipes on Sep 15, 2012 .

8 Thick slices Texas Toast Bread
3/4 teaspoon Vanilla Extract
6-7 eggs
1 Cup milk
Blood Orange EVOO

Mix Vanilla Extract, eggs and milk. Heatgriddle or pan to medium high. Coat bread with egg mixture on both sides and place in pan. Cook until golden on both sides. Drizzle with Blood Orange EVOO. Makes 3 to 4 servings

Posted by in Recipes on Sep 13, 2012 .

Olive Cart Slow Roasted Garlic Olive Oil
2 T. Tomato Sauce
Small Onion (finely chopped)
Vegetable or Fish Stock
2 T. Olive Cart Smoked Paprika
Bay or Sea Scallops
1/2 C. White Wine
Salt and Pepper

Start by heating the stock to a boil. You can continue with the recipe while waiting.

Heat the garlic olive oil in an oven proof skillet then sauté the onions until translucent. Add the paprika and stir being careful not to burn the paprika and making sure it doesn't stick. Cook until the mixture starts to thicken. Add the white wine and reduce until the wine is almost gone or al’sec. Add the tomato sauce and stir.

Posted by in Recipes on Sep 13, 2012 .

Salt

  • 1 pound farfalle pasta (bow ties)
  • 4 tablespoons Olive Cart Slow Roasted Garlic Olive Oil
  • 5 slices center cut bacon or pancetta, chopped
  • 1 medium onion, chopped
  • 2 to 3 grated garlic cloves
  • 1 bay leaf
  • 12 white mushrooms, thinly sliced
  • 1 can San Marzano tomatoes
  • 4 (6 to 8-ounce) tilapia fillets
  • Salt and freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 1/4 cup mascarpone cheese
  • 3 tablespoons butter
  • 1/4 cup Olive Cart Holiday Fig balsamic vinegar
  • 1/2 cup basil leaves, shredded or torn
  • Freshly grated Parmesan Reggiano

Directions:

Vinaigrette:
5 Tbsp Olive Cart  Grapefruit Balsamic Vinegar 
1/3 Cup Olive Cart California Arbequina Olive Oil
1/4 tsp fresh ginger, finely grated, peeled
Salt and Pepper (to taste)

Salad:
1 pink or red grapefruit
1/4 Cup hazelnuts (lightly toasted, loose skins rubbed off)
1 Tbsp unsalted butter
2 firm-ripe California avocados
1 tsp fresh lime juice
1/2 lb. large shrimp (8 to 10), shelled and deveined
1 Tbsp Olive Cart California Arbequina Olive Oil
2 C. baby spinach

Vinaigrette:
In a small bowl, add olive oil. Slowly add balsamic vinegar, whisking constantly. Add ginger, salt and pepper (to taste)...

Posted by in Recipes on Sep 13, 2012 .

4 chicken breasts, boned and skinned
2 Tbsp. Fresh lemon juice
4 Tbsp. Truffeled Herb de Provence Mustard
½ cup Olive Cart Sun-Dried Tomato Olive Tapenade
6 ounces Fromage Blanc or other soft white cheese

Preheat the oven to 375 degrees.
Place the chicken breasts in a shallow baking dish or pan. Mix together the Truffeled Herb de Provence Mustard and lemon juice. Spread over the chicken and marinade for 30 minutes. Mix the Olive Tap Sun-Dried Tomato Olive Tapenade and Fromage Blanc and set aside. Bake the chicken for 20 to 25 minutes or until done. Spoon the Olive Tap Sun-Dried Tomato mixture onto the chicken the last...

Shopping Cart
Your shopping cart is empty!