Recipes

2 cups flour

4 t. baking powder

½ t. salt

1 ½ c. sugar

¾ c. Olive Cart Blood Orange oil

6 large eggs, separated

2 T. orange zest

¼ t. cream of tartar

 

Preheat oven to 325. In a large bowl, whisk together flour, baking powder, salt and 1 cup sugar. Make a well in center of flour mixture. Add oil, egg yolks zest and ¼ c. cold water; whisk batter until smooth. Using an electric mixer, beat egg-whites and cream of tartar until soft peaks form. Gradually add remaining ½ cup sugar; continue to beat until peaks form. Using a rubber spatula, gently fold half of egg-white mixture into batter....

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.

 

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...

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.