Recipes

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Posted by in Recipes on Sep 13, 2012 .

2Tbsp Olive Cart Italian Oregano or Tuscan Herb Olive Oil
1 Red Pepper (seeded, diced small)
1 Onion (diced small)
2 tsp Garlic (about 3 cloves)
1 lb Ground Beef
2 Eggs
3/4 C Bread crumbs
1 Cup Grated Parmesan Cheese
2 Tbsp Olive Cart  25 Year Aged Balsamic Vinegar
2 Tbsp Chopped Basil Leaves
1 Tbsp Chopped Parsley Leaves
1 tsp Michigan Flaked Sea Salt
1/2 tsp Black Pepper
1 Cup Olive Cart Puttanesca Sauce (or Olive Cart Vodka Pink Peppercorn sauce, but eliminate black pepper above)

Preheat oven to 350 degrees F.

Heat 1 Tbsp of olive oil in a medium saute pan over medium heat and add the peppers,...

Posted by in Recipes on Sep 13, 2012 .

1 lb. of your favorite Ground Meat
4 oz. Cream Cheese or Spreadable Cheese
1 Tbsp favorite Olive Cart Green Olive Salsa
1 Red Onion, thinly sliced
Thinly Sliced Roma Tomato
Olive Cart Balsamic BBQ Sauce (any of our BBQ sauces work well)

Cream salsa and cheese together, set aside.
Divide meat into 4 equal balls, take each ball and divide in half and flatten.
Take 1 teaspoon of cheese mixture and place in the center of one patty and top with slice of onion. Place another meat patty on top and seal the edges well. Season each filled patty with salt and pepper.
Baste burger with your favorite sauce during grilling....

Posted by in Recipes on Sep 13, 2012 .

A lean cut of steak, or chicken breasts
2 Tbsp Olive Cart Slow Roasted Garlic Olive Oil 
2 Tbsp Olive Cart Lighthouse Lime Olive Oil 
2 Tbsp Olive Cart Steak or chicken Seasoning 
1 onion, halved and sliced
1 bay leaf
Green, red and yellow bell peppers
3 or 4 tomatoes
2 Tbsp Olive Cart Chipotle Avocado Olive Oil 
2 Tbsp Olive Cart Jalapeno Olive OIl

Rub the meat with Garlic Olive Oil, Lime Olive Oil and Olive Cart Steak or Chicken Seasoning; and then grill to your liking.

Heat the Jalapeno Olive Oil in a large skillet. Sauté the onions and bay leaf until the onions begin to soften. Add the peppers and cook...

Posted by in Recipes on Sep 13, 2012 .

1 Center Cut Beef Tenderloin Roast (2 pounds)
1 Tbsp Olive Cart Scallion Extra Virgin Olive Oil
Olive Cart Michigan Flake Salt
Pepper (to taste)
3 Tbsp Butter (divided)
1/3 Cup Minced Shallots
1 Garlic Clove (minced)
1 1/2 Cup Olive Cart Cranberry Walnut Balsamic Vinegar
1 Cup Dry Red Wine
3/4 Cup Beef Broth
1 t. Fresh Thyme (chopped)

Preheat oven to 425 degrees. In a large skillet, brown beef in butter on all side over medium - high heat. Transfer beef to a greased shallow roasting pan; season with salt and pepper. Set aside skillet with drippings. Bake roast for 20- 25 minutes or until meat reaches desired...

Posted by in Recipes on Sep 13, 2012 .

1 lb. of chicken, veal, or a light fish like tilapia
1 Cup Flour
1 Cup Olive Cart California Picual Olive Oil
1/4 cup dry white wine
Juice of 1 lemon
1/4 cup Olive Cart Lemon Drop White Balsamic Vinegar
3 oz. capers
3 tbsp. chopped parsley
Salt and pepper to taste


Lightly dust the meat or fish with flour mixed with a little salt and pepper. Saute the veal in Olive Oil. Remove from pan and set aside.

Deglaze the pan with the dry white wine. Add the lemon juice, the Lemon Drop White Balsamic, and the capers. Sprinkle with parsley when ready to serve.

 

Posted by in Recipes on Sep 13, 2012 .

1/2 Cup Olive Cart Rosemary Olive Oil
1/2 Cup Sweet Onion, finely chopped
3 Garlic Cloves, finely chopped
Olive Cart Michigan Flaked Sea Salt 
South Haven Black Peppercorns,ground
1/2 Cup Fresh Blueberries
1/4 Cup Water
4 Tbsp Olive Cart Blueberry Fest Balsamic Vinegar
4 Loin Lamb chops (at room temperature)

Heat 1 tablespoon of rosemary oil in large skillet over medium heat. Add onions and cook until
reduced by half and beginning to turn golden color, about 5 minutes. Add garlic, a bit of salt and pepper. Stir until fragrant, about 30 seconds. Add blueberries, 1/4 cup water, and balsamic
vinegar. Stir to...

Posted by in Recipes on Sep 13, 2012 .

1 Tbsp Olive Cart Organic Olive Oil
1 Shallot, minced
1 Cup Port Wine
2 1/2 Tbsp Beef Stock
1/2 Cup Olive Cart Chocolate Jalapeno Balsamic Vinegar

Saute the shallot in the olive oil until just translucent. Add the port wine and reduce by half. Add the beef stock and Chocolate Jalapeno Balsamic Vinegar and reduce by 1/4.

 

Posted by in Recipes on Sep 13, 2012 .

3/4 Cup Strawberries (rinsed, stemmed and quartered)
 3/4 Cup Raspberries (rinsed)
 3/4 Cup Blackberries (rinsed)
 6 Tbsp Olive Cart Chocolate Marshmallow Balsamic Vinegar
 6 Large Italian Biscotti, (broken into bite size pieces)
 4 ounces Mascarpone Cheese (stirred for a smooth consistency)

Cooking Directions:
Prepare berries, rinse and layout all berries on a paper towel. Slightly pat dry, but be careful not to crush the berries. Place all of the berries in a medium bowl and gently stir to distributed berries evenly.

Divide the biscotti pieces into 4 bowls. Spoon the berries into the bowls, reserving 4...

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