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6 chicken breasts
Olive Cart Black & Green Olive Tapenade
Salt and pepper
Olive Cart Avocado Toasted Onion Oil for searing

Preheat oven to 375 degrees.
Carefully slice the side of each breast creating a cavity taking care not to cut all the way through the meat. Fill each of the breasts with the Olive Cart Olive Tapenade with a piping bag or plastic bag with a corner cut out. Squeeze until the top of each breast rises slightly. Season the breasts with salt and pepper. In a sauté pan heat the oil over med-high heat, and brown the breasts, skin side down. Turn and lightly brown the other side. Remove to a baking dish and...

Posted by in Recipes on Sep 13, 2012 .

1/2 cup Olive Cart Pineapple White  Balsamic Vinegar
1/3 cup honey
1 tablespoon grated fresh ginger
1/4 cup soy sauce
3 cloves garlic, minced
4 boneless and skinless chicken breast halves
2 tablespoons Olive Cart Jalapeno Olive Oil

1/2 cup Olive Cart Jalapeno Olive Oil
1/4 cup finely chopped pineapple (canned pineapple packed in its own juice is fine)
1/4 cup minced green onion
1/4 cup lightly packed minced fresh parsley leaves
1/2 cup finely chopped roasted salted macadamia nuts
2 tablespoons minced fresh ginger

In a small mixing bowl, whisk together balsamic vinegar, honey, ginger,...

Posted by in Recipes on Sep 13, 2012 .

2 lbs. Chicken Thighs

Dry Rub:
1 T. Granulated Garlic
1 T. Oregano
2 t. Smoked Paprika
1 t. Dried Basil
1 t. Ground Sea Salt
1/2 t. Ground Black Pepper

1/4 C. Olive Cart Lakefront Lemon Olive Oil
2 T. Olive Cart Garlic Mushroom Olive Oil
1/4 C. Olive Orchard Peach Balsamic Vinegar
1 T. Prepared Dijon Mustard
1/4 C. Scallions, Sliced Thin

Prepare rub, then spread evenly over the chicken thighs. Heat pan to medium, and then add 3 T. Lemon Olive Oil. Cook Chicken turning as necessary to fuly cook and brown well. Remove to a serving pan when done.

Combine 1/4 C. Tangerine  Balsamic and 1 T. Dijon...

Posted by in Recipes on Sep 13, 2012 .

4 skinless, boneless chicken breasts
2 tbsp. Olive Cart Jalapeno Cilantro mustard
3 tbsp. soy sauce
3 tbsp. Olive Cart Lakefront Lemon Olive Oil
1 tbsp. Olive Cart Jalapeno Olive Oil
Zest of one lemon
1 bunch green onions, diced

Place all ingredients in a Ziplock bag and shake well to combine. Allow the chicken to marinate for at least 4 hours, or overnight.

Grill the chicken until cooked through. This can be done outside or inside. Mario likes to cook it outside, where he can enjoy a glass of Chiante while the chicken is grilling.


Posted by in Recipes on Sep 13, 2012 .

2 boneless, skinless chicken breasts
Salt and pepper
2 large broccoli crowns, separated into florets
2 Tbsp. Olive Cart Slow Roasted Garlic Olive Oil 
3 Tbsp. Olive Cart Italian Olive Oil
1 large red bell pepper, cut into strips
1 cup pesto sauce
1/8 cup Olive Cart Italian Olive Oil
12 oz. pasta

Cut chicken breasts into bite-size pieces and sprinkle with salt and pepper. Steam broccoli until just tender, then remove from heat. In medium skillet, heat the Garlic Olive Oil and 2 tablespoons of the Italian oil. Add chicken and sauté until chicken is just done. Add bell pepper and broccoli and remove from heat.
In a...

Posted by in Recipes on Sep 13, 2012 .

Chicken breast fillets, sliced into strips
2 Cups Italian bread crumbs
1 egg
4 Tbsp Olive Cart Lakefront Lemon Olive Oil 
4 Tbsp Olive Cart Basil Leaf Olive Oil
4 Tbsp Olive Cart Organic Olive Oil
Olive Cart Vodka Pink Peppercorn Pasta Sauce
Grated Parmigiano Reggiano

Preheat oven to 350º.

Beat the egg with a little water and dip the chicken. Dust with the bread crumbs. In an oven-proof skillet, sauté the chicken in the Italiano, Lemon, and Basil olive oils until browned. Cover with the pasta sauce and sprinkle with the parmesan cheese. Place the pan in the oven and bake for about 1/2 hour.

If you don’t...

Posted by in Recipes on Sep 13, 2012 .

3 boneless, skinless chicken breasts
3 Tbsp Olive Cart California Picual Olive Oil
1 Tbsp Olive Cart Slow Roasted Garlic Olive Oil
1 onion, thinly sliced
1/2 cup Olive Cart South Haven 25 Year Aged Balsamic Vinegar
14.5 oz San Marzano tomatoes
1 tsp. Basil
1 tsp. Oregano
1 tsp. Rosemary
1/2 tsp. Thyme

Preheat oven to 350º. Season the chicken with salt and pepper. Heat the chilean Oil and Garlic Olive Oil in an oven-proof skillet and brown the onion and chicken.

Pour the tomatoes over the chicken, breaking up the whole tomatoes. Add all spices. Place the pan in the oven for 15 to 20 minutes. Check to make...

Posted by in Recipes on Sep 13, 2012 .

1/4 cup Olive Cart Blood Orange Olive Oil
2 boneless chicken breasts
2 pkgs shredded lettuce w/radicchio or 2 heads radicchio shredded
Sea salt w/blood orange & pepper
3 Tbsp Olive Cart Lambrusco vinegar
3 oranges, peeled & sectioned
6 oz goat or feta cheese, crumbled
1 Tbsp tarragon

In large sauté pan, heat Blood Orange EVOO. Cut chicken in pieces, and sauté until done. Remove chicken from pan.
Add lettuce to pan and season with sea salt and pepper. Cook, stirring until warm and just slightly wilted. Add Lambrusco vinegar and orange sections to the pan and warm.
Transfer radicchio mixture to a large bowl. Add...

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