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Posted by in Recipes on Aug 31, 2012 .

 

3-4 lb. chuck roast
1 bottle red wine
Juice from 4 lemons
¼ c. fresh oregano
¾ c. Olive Cart Slow Roasted Garlic olive oil
¼ c. fresh parsley
½  c. Olive Cart Rosemary olive oil
Salt and pepper to taste
 
Marinate meat overnight in container. Remove meat from marinade. Grill to preference basting with reserved marinade.
 

Posted by in Recipes on Aug 31, 2012 .

 

2 boneless chicken breasts, cut into bite sized strips
¼ c. Olive Cart Slow Roasted  Garlic Olive Oil
½ t. black pepper
½ c. bread crumbs
1 T Olive Cart Jalapeno Olive Oil
 
Marinade chicken strips in garlic olive oil and pepper for 30 minutes. Drain off excess marinade. Preheat oven to 475. Mix bread crumbs with cayenne. Dip both sides of chicken strips in mixture. Arrange strips in one layer on a baking sheet. Bake for 15 minutes, turn and bake 5 more minutes. Serve warm and dip in honey mustard sauce.

Posted by in Recipes on Aug 31, 2012 .

 

2 c. flour
4 T. Olive Cart Slow Roasted Garlic olive oil
7/8 c. hot water
1 t. yeast
1 t. salt
2 T. sugar
 
Let above sit in bowl while prepping your ingredients for toppings, about 15 minutes. Spread crust out on pizza stone and continue with favorite sauce and toppings. Bake pizza at 450 degrees on lower rack about 18-20 minutes

Posted by in Recipes on Aug 31, 2012 .

 

4 cups broccoli florets
4 cups cauliflower florets
¼ c. Olive Cart garlic olive oil
1 T Olive Cart hot pepper olive oil
½ lb. sharp Cheddar cheese, coarsely shredded
¼ c. Olive Cart Black Greek olives
1/cup coarse plain dry bread crumbs
 
Preheat oven to 400 degrees. Butter a 2" deep 2 quart baking dish. Bring a large saucepan of salted water to a boil, add the broccoli and cauliflower and cook until crisp-tender, 3 minutes. Drain thoroughly. In a large skillet, heat 2 T. of the oil over moderate heat. Add red pepper. Turn off the heat and add broccoli and cauliflower and toss. Add half the...

Posted by in Recipes on Aug 31, 2012 .

 

8 - ½" thick slices French or Italian bread
¼ c. Olive Cart Slow Roasted Garlic Olive Oil
1 T Olive Cart Sundried Tomato Parmesan Garlic Olive Oil
1 T Olive Cart Basil Olive Oil
2 medium ripe tomatoes, thinly sliced
½ t. pepper
 
Toast bread until lightly browned on both sides under a broiler. Rub top of bread with garlic oil and drizzle with sundried tomato and basil oils. Top with tomato slices and pepper. Broil close to flame for 1 minute and serve at once. Can be serve on a platter with slices of mozzarella cheese and any of our stuffed gourmet Olive Cart olives.

Posted by in Recipes on Aug 31, 2012 .

 

6 5 oz. salmon fillets
4 cloves garlic, minced
Olive Cart Organic extra virgin olive oil
1 T. white wine
1 T. honey
1/3 cup Olive Cart South Haven 25 Year Aged Balsamic
4 t. Dijon mustard
Salt and pepper
1 T. fresh oregano
 
Preheat oven to 400. Line a baking sheet with foil and spray or brush with olive oil. In a small saucepan, over medium heat 1 t.oil and cook garlic until soft. Mix in wine, honey, balsamic, mustard and salt and pepper. Simmer about 3 minutes until slightly thickened. Arrange salmon on baking sheet. Brush fillets with balsamic glaze and sprinkle with oregano. Bake in...

Posted by in Recipes on Aug 31, 2012 .

 

2 6 oz. cans albacore tuna
¼ cup finely diced red onion
¼ cup Olive Cart California extra virgin olive oil
1 T. Olive Cart South Haven 25 Year Aged Balsamic
1 T. minced basil
½ t. salt, pepper and crushed red pepper
4 ciabatta rolls, split
Dijon mustard and mayonnaise for spreading
8 slices Swiss of cheddar cheese
In small bowl, mix tuna, onion, oil, vinegar, basil, salt and peppers. Heat griddle. Spread inside with mustard and mayo and top with cheese. Spread tuna salad. Close and spread oil on outside of bread. Cook on griddle until cheese is melted.
 

Posted by in Recipes on Aug 31, 2012 .

 

1 lb. large shrimp
½ c. Olive Cart Chilean extra virgin olive oil
Juice of 1 lemon (about 3 T)
1 T Olive Cart Rosemary Olive Oil
½ t. finely chopped fresh rosemary
Fresh ground pepper
 
Boil shrimp in boiling water 2-3 minutes. Drain and rinse under cold water. Peel and devein shrimp. Dry well and place in bowl. Combine oils, juice, chopped rosemary and salt and pepper. Mix well and pour over shrimp. Marinate 20-30 minutes and serve. Garnish with rosemary sprigs, if desired
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