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Posted by in Recipes on May 26, 2017 .

6 large eggs

¼ Cup Half & Half-n-half

½ Cup Olive Cart Artichoke Merlot Tapenade (Drained and chopped)

1/4 Cup Olive Cart Asiago Parmesan Tapenade

Olive Cart Basil Oil for pan (Optional)

 

Directions:

 

Makes 24

Preheat Oven to 375

 

Generously oil mini cups with Olive Cart Basil Oil

Beat eggs and half and half until frothy.  Mix in remaining ingredients. Pour approximately 1/8c into each cup.  Bake 12-18 minutes. Can be made ahead and warmed in microwave for 45 seconds.

Posted by in Recipes on May 26, 2017 .

6 large eggs

¼ Cup Half & Half-n-half

1/3 cup diced zucchini

1/3 diced carrots

1 rounded tsp Olive Cart Baharat seasoning

1/4 tsp Olive Cart Himalayan Sea Salt

Olive Cart Tandori Oil for pan (Optional)

 

Directions:

Makes 24

Preheat Oven to 375

Generously oil mini cups with Olive Cart Tandori Oil

Beat eggs and half and half until frothy.  Mix in remaining ingredients. Pour approximately 1/8c into each cup.  Bake 12-18 minutes. Can be made ahead and warmed in microwave for 45 seconds.

Posted by in Recipes on May 26, 2017 .

3 Cups shredded coleslaw mix

½ Cup small bite size pieces of corn beef

½ Cup shredded swiss cheese

¼ Cup sliced green onions

12 grape tomatoes, quartered

3 Tablespoons  Olive Cart St. Joe Blend EVO

½ Tablespoon Olive Cart Lambrusco

1 Tablespoon Olive Cart Creole Mustard

 

Directions:

Mix Olive Oil, Lambrusco, and mustard together to make a dressing. Toss all vegetables, corn beef, and cheese in bowl. Drizzle dressing over salad and toss until all is evenly coated. Serve in a purple cabbage leaf.

Posted by in Recipes on May 26, 2017 .

Ingredients:                        

1 can corned beef hash

1 egg

1 ½ cups breadcrumbs

1 ½ cups sauerkraut

2 tablespoons Olive Cart Sundried Tomato Mustard

3 tablespoons mayonnaise

¼ teaspoon Olive Cart Country Dill Oil

Combine all ingredients and form into 1 inch balls. Place meatballs on cookie sheet and bake in 350* oven for 35-40 minutes. Sprinkle shredded Swiss cheese on meatballs and return to oven for 1-2 minutes. Combine Olive Cart Sundried Tomato Mustard, mayonnaise, and Olive Cart Country Dill Oil. Serve as dip for the...

Posted by in Recipes on May 26, 2017 .

Leftover corned beef and cabbage

2 large flour tortillas

2 T. Olive Cart Scallion Olive Oil

½ c. shredded Swiss cheese

1 T. Olive Cart Creole Cognac Mustard

1 T. sour cream

 

Chop and mix together corned beef and cabbage.  Heat large skillet over medium heat.  Brush one side of each tortilla with Olive Cart Scallion Olive Oil.  Place one tortilla oil side down in skillet.  Layer ¼ c. cheese, ¾ c. corned beef and cabbage mixture and remaining ¼ c. cheese.  Place remaining tortilla on top oil side up.  Cook on both sides until...

Posted by in Recipes on May 26, 2017 .

1 8 pound cooked ham (shank portion)
1/2 cup packed brown sugar
1/4 cup Olive Cart Fig Almond Balsamic Chutney
1/4 cup plum jam
1 tablespoon Olive Cart Green Olive Honey Mustard
1 clove garlic, minced
1 teaspoon rice vinegar
1/8 teaspoon bottled hot pepper sauce

Directions:

Score ham by making shallow diagonal cuts in a diamond pattern. Stud with cloves. Place on a rack in a shallow roasting pan. Insert an oven-going meat thermometer in meat, making sure it does not touch bone. Bake in a 325 degree F oven about 1 1/2 hours. For glaze, in medium saucepan combine brown sugar, chutney, jam, mustard, garlic, vinegar,...

Posted by in Recipes on May 26, 2017 .

Place corned beef brisket fat side down and rub with Olive Cart Baharat Spice. Cover with aluminum foil and bake at 325* for 2 1/2 hours. Remove foil and bake another 30 to 45 min until corned beef is fork tender. Cover with foil and let rest. Cut cabbage into  8 wedges, remove core, and sear  in frying pan using Olive Cart Toasted Garlic Avocado oil, 1 min per side until golden brown. Put cabbage on baking sheet, sprinkle with salt and pepper. Pour ½ inch water into bottom of pan. Bake cabbage for 20 min. Thinly slice corned beef and put on platter along side cabbage wedges. Drizzle cabbage and corned beef with warmed Olive Cart...

Posted by in Recipes on May 26, 2017 .

1 whole rabbit, cut up
1/3 c. Olive Cart Honey Ginger White Balsamic
1/3 c. Olive Cart Churned Butter Olive Oil
2 T. Olive Cart Creole Cognac Mustard
1 t. Olive Cart Curry Powder
1 t. salt
1 t. pepper

Arrange meat in a shallow baking dish. Mix all other ingredients. Baste frequently while cooking. Bake at 350 degree oven for an hour to and hour and fifteen minutes

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