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Posted by in Recipes on Aug 31, 2012 .

 

4 6-8 oz. boneless center-cut pork loin chop
¾ t. salt
½ t. pepper
2 T. Olive Cart Blood Orange olive oil
2 T. Olive Cart Rosemary olive oil
1 T. fresh rosemary
 
Sprinkle chops with salt and pepper. In a large skillet, heat oils over medium high heat. Add pork and cook 4 minutes per side. Reduce heat to medium high heat. Add pork and cook 4 minutes per side. Reduce heat to medium; add rosemary. Cook, turning pork occasionally until thermometer reads 155 degrees. Serve on platter with drippings drizzled over pork chops.
 

Posted by in Recipes on Aug 31, 2012 .

 

1 cup walnut halves 
1 pint cherry tomatoes, halved
1 bunch fresh basil leaves, sliced
1 bunch green onions, sliced
1 avocado, peeled and diced
1 6 oz. package crumbled feta cheese
½ cup Olive Cart Feta Stuffed Green Olives, chopped
1 red bell pepper, seeded and diced
1 T Olive Cart Garlic olive oil
1 T Olive Cart South Haven 25 Year Aged Balsamic
2 T. Olive Cart Basil olive oil 
 
 
Place the walnuts in a small skillet over medium heat. Cook, stirring constantly, until golden brown. In a bowl, gently mix the walnuts, tomatoes, basil, green onions, avocado, feta cheese, olives...

Posted by in Recipes on Aug 31, 2012 .

 

2 large ripe tomatoes, finely chopped
½ onion finely chopped
1 T Olive Cart Jalapeno Olive Oil
2 T Olive Cart Tangerine Balsamic
Mix all ingredients, cover and refrigerate at least 8 hours.
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