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Posted by in Recipes on Sep 12, 2012 .

1/2 Cup Olive Cart Original or Hot Muffuletta
1/2 lb sliced mozzerella
1/2 lb sliced pepperjack cheese
1 Medium tomato, sliced
1 Medium cucumber, sliced
1 loaf Italian or Portuguese loaf

Slice bread lengthwise, spread half of the Olive Cart Muffuletta on bread. Layer on sliced mozzerella, sliced pepperjack, sliced tomatoes and sliced cucumbers. Spread remaining Olive Cart Muffuletta over cucumbers. Wrap tightly in plastic wrap and weigh down with a heavy pot filled with canned goods for at least 1 hour. To serve, remove from plastic wrap and cut into 8 wedges.

Posted by in Recipes on Sep 12, 2012 .

1/2 Cup Olive Cart Muffuletta or Olive Cart Hot Muffuletta
1 loaf Italian or Portuguese Loaf in half crosswise
1/2 lb sliced mozzarella
1/2 lb sliced roast beef
1/2 lb provolone cheese

Spread bottom of cut side of bread with half of the Olive Cart Muffuletta. Layer on sliced mozzarella, sliced roast beef, and sliced provolone cheese. Spread remaining Olive Cart Muffuletta over provolone and tip with other half of the bread. Wrap tightly in plastic wrap and weigh down with a heavy pot filled with canned goods for at least 1 hour. To serve, remove plastic wrap and cut into 8 wedges

Posted by in Recipes on Sep 11, 2012 .

2 lbs Yukon Gold Potatoes, diced and cooked
3 Tablespoons Olive Cart California Arbequina Olive Oil
2 Tablespoons Olive Cart Lambrusco Vinegar
1 tsp mustard
1/8 tsp Olive Cart Michigan Flaked Sea Salt
1/8 tsp black pepper
1/3 Cup Kalamata Olives, Pitted and chopped
 

In a small bowl combine olive oil, vinegar, mustard, salt and pepper. Add Yukon gold potatoes and kalamata olives, Toss to coat evenly. Serve Hot or chilled.

1/4 Cup Olive Cart South Haven 25 Year Aged Balsamic
2 Tbsp Olive Cart  Blend Olive Oil
1 Tbsp brown sugar
1 tsp fresh thyme, chopped
1 tsp fresh oregano, chopped
1/8 tsp + 1/2 tsp Olive Cart Michigan Flake Sea Salt
1 lb beef tenderloin
4 Large sweet potatoes (about 2 lbs) peeled, and cut into 1/2 inch slices
1/4 tsp black pepper

Heat a gas grill to Med-hi or the coals to Med-hot. In a small bowl, whisk together balsamic, olive oil, brown sugar, thyme, oregano and 1/8 tsp sea salt. Cut beef in a circular motion so it becomes a long flat strip of steak 1/2 - 3/4 inch thick. Pound slightly. Lightly coat grill rack...

Posted by in Recipes on Sep 11, 2012 .

2- 1lb bunches asparagus spears ( about 40)
1 Tbsp Olive Cart Slow Roasted Garlic Olive Oil
1 clove garlic, minced
salt and black pepper to taste
2 tsp Olive Cart Basil Leaf Olive Oil
8 eggs
Coarsely grated fresh Parmesan cheese

Snap off and discard woody bases form asparagus spears. In a large bowl toss asparagus with Slow Roasted Garlic Olive Oil, minced garlic, salt, and pepper. Massage oil onto asparagus to evenly coat. Grill asparagus, covered, direclty over med-hot coals for 5 minutes, turning once. Meanwhile, heat a 12 inch skillett oer medium heat. Add Basil leaf olive oil, add eggs, sprinkle with salt and...

Posted by in Recipes on Sep 11, 2012 .

2 Bunches dinasour Kale
3 Cups red or yellow cherry tomatoes, halved
1 Cup Homemade Croutons(recipe to follow)
1/2 Cup chopped walnuts
1/3 Cup grated parmesan cheese
3-4 Lemons
1/2 Cup Olive Cart Extra Virgin Olive Oil
salt and pepper to taste
1/2 cup shaved Parmesan

Rinse and dry kale. Trim and discard tough stems. Stack leaves, then cut 1/4 inch strips across the leaves. In extra large salad bowl combine kale, tomatoes, croutons, nuts and the 1/3 cup grated parmesan cheese. Juice lemons over salad ingredients. Drizzle olive oil, sprinkle salt and pepper, then toss. To serve, sprinkle salad with shaved...

Posted by in Recipes on Sep 11, 2012 .

4-5 garlic cloves, chopped
1/2 tsp dried crushed red pepper
2 Tbsp Olive Cart Blend Olive Oil
1-28 oz Can crushed tomatoes
1/2 tsp Olive Cart Michigan Flake Sea Salt

In large sucepan cook garlic and crushed pepper in hot oil over medium heat for 1 minute. ( Do not let garlic brown, this causes bitterness) Stir in tomatoes and sea salt. Bring sauce to a boil, reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally

Posted by in Recipes on Sep 11, 2012 .

1/2 Cup Pine nuts, toasted
9 large cloves garlic, peeled
4 1/2 Cups fresh flat-leaf parsley
3 Cups mixed fresh herbs( mint, basil, dill, oregano, and/or thyme)
3/4 Cup freshly grated Parmesan Cheese
1 1/2 tsp Michigan Flake Sea Salt
1 1/2 Cups Olive Cart California Picual Olive Oil

In food processor combine pine nuts, garlic, parsley, herbs, cheese and sea salt. Pulse a few times to chop and combine. With processor running, slowly pour oil through opening. Process until well blended. Spoon pesto into airtight container. Regrigerate up to 1 week or freeze up to 6 months.

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