Recipes

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.

4 cups broccoli florets

4 cups cauliflower florets

¼ c. Olive Cart garlic olive oil

1 T Olive Cart habanero olive oil

½ lb. sharp Cheddar cheese, coarsely shredded

¼ c. Olive Cart olives (any type)

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 cheese...

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.

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

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 oven...

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.

 

1 lb. large shrimp

½ c. Olive Cart California picual 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

2 t. Olive Cart olive oil (unflavored)

1/3 c. dry red wine (Shiraz)

2 shallots, chopped finely 

1/3 c. Olive Cart Cherry Balsamic

1 large garlic clove, minced 

1 cup frozen dark cherries, thawed

1/8 salt and pepper 

4 (5 oz.) filet mignon

 

Heat oil in a small heavy metal pan. Add shallots and cook until they are soft and wilted. Add garlic and stir for 30 seconds. Add the wine, vinegar and cherries. Increase the heat to bring the sauce to a light boil. Let the sauce reduce to half (about 10-12 minutes. It should get thick and syrupy. When the sauce is almost done, preheat broiler. Pat steaks...