Recipes

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.

6 boneless, skinless chicken breast halves

1 ½ t. fresh rosemary

2 cloves garlic

½ t. freshly ground pepper

½ t. salt

1 T. Olive Cart  Blend extra virgin olive oil

1 T. Olive Cart Rosemary extra virgin olive oil

4-6 T. white wine

¼ c. Olive Cart South Haven 25 year aged Balsamic

 

Rinse chicken and pat dry. Combine rosemary, garlic, salt and pepper in a small bowl. Place chicken in a large bowl, drizzle with oil and rub with spice mixture. Cover and refrigerate overnight. Preheat oven to 450. Place chicken in sprayed heavy roasting pan, roast for 10 minutes. Turn chicken over and bake...

8 oz. cream cheese spread

½ c. Miracle whip dressing

½ c. sun dried tomatoes, chopped

2 T. finely chopped fresh chives

1 T Olive Cart Sundried Tomato Garlic Parmesan Olive Oil

1 T Olive Cart Garlic Olive Oil

1 t. fresh ground pepper

Mix all ingredients until well blended. Refrigerate until ready to serve. Serve with crackers and cut up vegetables.

 

 

Season the chicken with salt and pepper. Heat a large sauté pan until very hot. Add oil and when almost smoking, add the chicken and sauté until golden brown on all sides. Add the onion and garlic oil. Cook for 2 minutes. Transfer meat to a plate and keep warm. Deglaze pan with the wine and vinegar. Reduce by half. Add the tomato, butter and chicken. Reduce heat and simmer for...

1 large orange

2 T Olive Cart South Haven 25 Year Aged Balsamic Vinegar

1 T red wine Vinegar

1 T minced shallot

2 T Olive Cart Rosemary Olive Oil

1 t. light brown sugar

½ t. salt

¼ t. fresh ground black pepper

¾ C Olive Cart Blood Orange  extra virgin olive oil

 

Grate the zest off the orange into a small bowl.(You should end up with 2 tsp of zest) Using a serrated knife, cut away the rind and discard. Cut each section of the orange from between the membranes and place in the bowl. Squeeze the remaining membranes to release the juices, then discard. In a blender, process the orange...

½ head romaine lettuce, torn & cut into bite size pieces

3 pears, cut into bite size pieces

1 ½ cup dried cranberries

1 ½ cups feta cheese, crumbled

1 cup walnuts, chopped

½ cup Olive Cart Peach Balsamic (dark or white)

Vinaigrette:

¾ cup Olive Cart California Arbequina olive oil

3 T. Olive Cart Peach Balsamic (dark or white)

1 t. Dijon mustard

1 t. honey

1 t. garlic, minced

Salt and pepper

 

Layer lettuce, pears, cranberries, feta and walnuts. Repeat. Garnish - with a few thin slices of pears on top. Drizzle with the vinaigrette and enjoy!

3 T. Olive Cart Blend olive oil

1 ¼ cups prepared salsa

1/3 c. Olive Cart Peach Balsamic

4 boneless pork chops

2 T. taco seasoning

 

Heat oil in a large skillet over medium heat. Mix salsa and vinegar in a small bowl. Coat each side of pork chops with 1 t. taco seasoning. Add chops to the pan; cook until deep brown and cooked through, about 6 minutes per side. Transfer pork chops to a dinner plate and keep warm. Add salsa mixture to the skillet, stir and simmer and 2-3 minutes to thicken. Spoon a portion of sauce over each chop and serve.

½ c. Olive Cart Red Raspberry balsamic vinegar

2-3 cups strawberries, sliced thick

½ red onion, sliced very thin

1 T. caramel topping or honey (plus more for drizzle as finish)

1 T. Olive Cart California Picual olive oil

Fresh grated nutmeg

Salt and pepper to taste

Garnish: Caramel topping to taste

1-2 T. sliced toasted almonds

 

Cook asparagus in well salted boiling water for 3-5 minutes. Rinse in cold water. Microwave onion in a 1/8 c. of water for 1 minute and rinse well in cold water and drain. Arrange asparagus on a platter. Arrange...