Switch to Alphabetical Recipe View

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...

13.8 oz. Refrigerated Pizza Crust
1/2 cup sugar, plus 1 tablespoon
1 pint raspberrys
8 oz. "tiramasu" flavored marscapone cheese (may use plain flavor if unavailable)
Olive Cart Bittersweet Chocolate Orange Balsamic Vinegar

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Adding 1/4 cup of the sugar to the dough and roll out onto surface into a flat disk about 1/2" thick. Sprinkle remaining 1/4 cup of the sugar evenly over the top of the dough and press it a few times to adhere. Roll the dough to a 1/8" thickness, turning and flipping to incorporate sugar and to keep it from sticking to...

Posted by in Recipes on Sep 13, 2012 .

2 1/2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup sour cream
2 eggs
1/4 cup Olive Cart Lakefront Lemon olive oil
1/4 cup Olive Cart Lighthouse lime olive oil
1 teaspoon grated lime zest
1 teaspoon grated lemon zest

1/4 cup lemon juice
1/4 cup lime juice
1 cup sugar

Preheat oven to 400 deg. Line 18 muffin cups with paper liners.
In large bowl whisk together flour, sugar, baking powder and baking soda.
In medium bowl whisk together sour cream, eggs, oil and zests.
Make a well in center of dry ingredients and mix in wet ingredients with a spoon. Batter will...

Posted by in Recipes on Sep 13, 2012 .

2 Cups spinach
1/2 an english cucumber- sliced into half moons
2 cups strawberries, halved
1/4 cup crumbled feta
1/4 Cup Candied Walnuts or Candied Pecans
1/2 Red onion-cut in half and sliced into half moons

2 Tbsp Olive Cart Chocolate Marshmallow Balsamic Vinegar
4 Tbsp Olive Cart Butternut Squash Seed Oil

Combine all salad ingredients in a bowl. Combine balsamic and oil til emulsified. Toss salad with dressing and serve immediately. Also great with a grilled chicken breast added. You can also substitute unflavored olive oil for the butternut squash seed oil.

1 cup Olive Cart Raspberry Balsamic Vinegar
4 med. peaches, peeled, halved and pitted
2 tbsp. brown sugar
1/2 tsp. cinnamon
3 tsp. dark rum
3 tsp. butter

Place Raspberry Balsamic Vinegar in a small pot and reduce by ½ or more until thick and syrupy.

While the Balsamic vinegar is reducing, place butter and rum into a small dish and heat in a microwave until butter is just melted. Place peach halves, cut side up, on a large piece of aluminum foil. (Note, dividing the peaches into two batches will make handling them easier. Use 4 halves per piece of foil) Combine brown sugar and cinnamon and distribute evenly into...

Posted by in Recipes on Sep 13, 2012 .

3/4 cup Olive Carts Toasted Walnut Oil
2 cup Sifted flour
1 cup Brown sugar
1 tsp. Baking soda
1/2 cup Sugar
1 tsp. Salt
2 Eggs
1 1/2 cups Chocolate chips
1 1/2 tsp. Vanilla extract

Cream the oil and sugars in a bowl. Add egg and vanilla, and mix well. Mix dry ingredients in a separate bowl. Slowly add the dry ingredients. Stir in the chips. Roll 1 inch balls and bake at 375 for 13 minutes. Let stand on baking sheet until cool enough to eat.


Posted by in Recipes on Sep 13, 2012 .

1 C. plus ½ tsp Unsweetened Cocoa
2¾ cups flour
1/4 cup Granulated Sugar
1 C. Packed Light Brown Sugar
1 T. Cinnamon
2 t. Baking Soda
½ t.Cayenne Pepper
½ t. Salt
2 C. Lowfat Milk
½ C. Olive Cart South Haven/SJ Blend Olive Oil
½ C. Olive Cart Chipotle Olive Oil OR Olive Cart Chipotle Avocado Oil
2 large eggs
3 T. Olive Chocolate Marhmallow Balsamic Vinegar
Powdered Sugar

1. Preheat oven to 350◦. Butter two 8-in cake pans and dust with ¼ tbsp. cocoa in each. Discard excess cocoa.
2. Whisk remaining 1 cup cocoa, flour, sugars, cinnamon, soda, cayenne and salt in bowl to blend. Add milk, oils,...

Shopping Cart
Your shopping cart is empty!