Recipes

4 med. size boneless, skinless chicken breasts pounded to 1/2" thick
1 good sized bunch asparagus
approx. 1/4 cup Olive Cart Rosemary olive oil
1 jar Olive Cart Blueberry Salsa 
Seasoning: 
1 1/2 tbsp brown sugar
1 tsp paprika
1 tsp each dried oregano and thyme
1/2 tsp garlic powder
1/2 tsp each salt and pepper

Note before beginning - Don't be afraid of using a little more brown sugar; it makes the chicken sweat while roasting, making a semi-'sauce'. Experiment with it! However, be sure to cover whatever baking sheet you use with tin foil or parchment paper; sugar will caramelize, and that's a bear to clean off.

One of the simplest recipes you will make yet so luxurious and extraordinary.  Take our word on it, after your first batch you will find the need to double the recipe as it goes quickly.

Ingredients:

One 15 oz can small white beans drained and rinsed
1/4 cup freshly shaved parmesan cheese
Juice of one medium lemon (roughly 2 TBSP)
1 1/2 TBSP Olive Cart White Truffle Oil
Salt and Pepper to Taste

Instructions:

Combine the beans, parmesan, lemon juice and truffle oil in a food processor.  Puree until smooth.  Add a drizzle or two more of the truffle oil if you desire a thinner consistency as well as salt and pepper...

2 (2 inch) slices watermelon

2 TBSP Olive Cart Lighthouse Lime Olive Oil

2 limes, juiced

½ cup fresh cilantro, minced

Salt, to taste

Olive Cart Crème Brulee White Balsamic Vinegar

1. Cut each watermelon round into 4 pieces, for a total of 8 pieces. Brush each side of the pieces with lime oil and a little of the lime juice, reserving at least half of the lime juice for the end.  Season with a little bit of salt (about ½ tsp for all eight pieces).  Don’t forget this step as the salt brings out the flavors. 

2. Heat an outdoor grill to high heat. Grill watermelon 3 to 5 minutes each side, allowing...

• 2 3⁄4 cups lukewarm water
• 1 1⁄2 Tbs granulated yeast (2 packets)
• 1 1⁄2 Tbs Kosher salt
• 1 Tbs sugar
• 1⁄4 cup Any of Olive Carts Origin Oils, (ex. Arbequina, Organic, Picual, Kalamata,Blend, etc.)
• 6 1⁄2 cups unbleached all-purpose flour

Mix yeast, salt, sugar, and the Olive Cart Olive Oil with water in a 5-quart bowl, or a lidded (not airtight) food container.

Mix in flour without kneading, using a spoon, or a heavy-duty stand mixer (with dough hook). If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour.

Cover (not airtight), and allow...

We use just a 1 Tablespoon of our Cincinnati Chili Seasoning to 8 oz. cream cheese then top it with Any of our Balsamic Glazes, Drained Pepper Spreads or Balsamic Jams.

Great dip for crackers , veggies, or chips.

Today Features:

 Hot Pepper Spread

• 4 large Banana’s sliced in coins
• 4 Tbsp Olive Cart Crème Brulee White Balsamic
• 2 Tbsp Olive Cart Pecan Oil
• ¼ tsp fine sea salt
• ½ tsp vanilla
• ¼ tsp cinnamon

Heat a skillet over medium heat.   When pan is hot, add the bananas, oil and balsamic.  Stir to coat the bananas.  Add remaining ingredients and simmer for approximately 5-10 minutes stirring occasionally until sauce thickens.

Serve over Vanilla Bean Icecream or enjoy alone.  For a crunch factor sprinkle Crème Brulee Granola over the top.