Recipes

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Posted by in Recipes on Sep 11, 2012 .

1 baguette, sliced into rounds
2 Tablespoons Olive Cart Butternut Squash Seed Oil
4 oz goat cheese (chevre)
1/4 Cup roasted pumpkin seeds

Preheat oven to 375 degrees. brush bread slices with Olive Cart Butternut Squash Seed OIl and place on baking pan. Bakin in the oven for 6 minutes or until lightly toasted. Remove from oven and allow to cool.

In a small mixing bowl stir goat cheese with a spoon to make spreadable. Immediately before serving, spread bread slices with generous amount of goat cheese. Sprinkle with toasted pumpkin seeds and drizzle with additional squash seed oil.

Segments from 1 Blood Orange, excess juice reserved
3 Tbls Olive Cart Butternut Squash Seed OIl
1/2 tsp grain mustard
1 Tbsp Olive Cart Blood Orange Oil
Salt and Pepper, to taste
6-8 Ounces fresh spring greens
1/2 Pound Fresh Sea (or bay) Scallops
Olive Cart California Arbequina Olive Oil

Prepare the vinaigrette, using a wire wisk and combing 1 Tablespoons of Olive Cart Blood Orange Oil 3 Tablespoons Olive Cart Butternut Squash Seed Oil, reserved blood orange juice, the mustartd, salt & pepper in a small bowl.

Season scallops with salt & Pepper. Heat skillet on medium high and add about 1 Tablespoon Olive Cart...

Posted by in Recipes on Sep 04, 2012 .

1 1/2 cups fresh orange juice
1 bay leaf 8 whole black peppercorns
1/4 cup Olive Cart Basil Leaf Olive Oil
1/4 cup Olive Cart Blood Orange Olive Oil
2 pounds halibut fillets, cut into four equal pieces
salt and fresh ground pepper

Strain orange juice through a fine sieve into a nonaluminum saucepan. Add bay leaf and peppercorns and bring to a boil. Simmer until reduced to 1/2 cup and let cool. Remove and discard bay leaf and peppercorns. Slowly whisk in Olive Cart Basil Leaf olive oil and Blood orange olive oil to form an emulsion. Preheat grill or broiler. Put fish in a flat glass or enamel dish and pour 1/2 the marinade...

Posted by in Recipes on Sep 04, 2012 .

1/2 Cup Olive Cart California Arbequina Olive Oil
1 Cup brown sugar, packed
1 large egg
2 large egg whites
1 1/2 Cups Applesauce
1 1/2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
2 Cups flour
2 tsp baking soda
1 tsp salt
1 Cup pecans, finely chopped

Glaze
1 1/2 Cups powdered Sugar
1 tsp Pure vanilla extract
5 Tbsp Olive Cart Apple Orchards Balsamic

1. Preheat oven to 350 degrees F. Coat one 9 x 13 inch baking pan or one bundt pan with Olive Cart California Olive Oil.
2. Cream together olive oil, brown sugar, egg, and egg whites
3. Add applesauce, cinnamon, ginger, nutmeg and cloves....

Posted by in Recipes on Aug 31, 2012 .

 

An easy way to make knock-out orange brownies that your friends and family will rave about without spending hours in the kitchen.
 
Simply substitute the oil in any boxed brownie mix with the same amount of our Olive Cart Blood Orange Olive Oil.
Everyone will love these brownies and you don’t even have to tell them that they are much healthier for them too!

Posted by in Recipes on Aug 31, 2012 .

 

¼ cup Olive Cart Orchard Peach Balsamic
2 T. Honey
1 t. Soy Sauce
¼ t. Ginger
¼ cup Olive Cart Slow Roasted Garlic Olive Oil
6 large chicken thighs
 
Combine all ingredients, pour over chicken (shrimp or pork work well, too), and allow marinating for 4 - 12 hours. This marinade is great on the grill or as an oven roasted dish. We roasted the chicken in the oven at 350 degrees for 45 minutes.

Posted by in Recipes on Aug 31, 2012 .

2 T. Olive Cart Australian olive oil
2 chicken breasts, cut into bite sized pieces
1 red bell pepper, thinly sliced
2 cups snow peas
4 T. soy sauce
2 T. tomato juice
2 T. water
2 T. Olive Cart Tangerine balsamic
1 ½ t. cornstarch
2 large tangerines
3 cups bean sprouts

Heat oil in a wok. Saute chicken until almost cooked through. Add pepper and snow peas, stir fry until chicken is cooked through and veggies are tender. Mix together soy sauce, juice, water, balsamic and cornstarch. Then add to the pan and stir until thickened. Peel and cut tangerines into segments, add to pan with bean sprouts. Simmer until...

Posted by in Recipes on Aug 31, 2012 .

 

1 ½ cup Olive Cart South Haven 25 Year Aged Balsamic
1 T. soy sauce
1 cup Olive Cart California extra virgin oliveoil
1 tablespoon + 1 teaspoon brown sugar
½ cup finely minced sweet onion
Cracked black pepper
 
In a small bowl, whisk together the vinegar, oil brown sugar, onion and pepper. Pour over desired meat and marinate in the refrigerator for 1-4 hours, turning meat occasionally.
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