Recipes

Preheat oven to 275

4 Cups Rolled Oats
1/2 C Olive Cart Creme Brulee White Balsamic
1/4 C Olive Cart Toasted Pecan Oil
1 tsp Cinnamon
1/4 tsp  Olive Cart MI Sea Salt Flakes or salt of your choice.

Lightly oil a large cookie sheet, or jelly roll pan with pecan oil.

Mix Oats, Cinnamon, and salt in a bowl. Combine Olive Cart Creme Brulee White Balsamic, and Olive Cart Toasted Pecan Oil in a cup.  Add to bowl and stir until coated.

 Press down in prepped pan  for in an even layer.

Bake for 1hr, stirring every 20 minutes. It will still feel somewhat soft when you remove from oven but will crisp up some as it...

½ cup Sour Cream

1/2 cup mayonnaise

2 TBLS Olive Cart Hot Pepper Spread. (slightly drained) More or less to taste.

3 TBLS Olive Cart Cheese & Bacon Sensation

Stir the Sour Cream and Mayonnaise together until smooth and blended.  Mix in the Olive Cart Hot Pepper Spread and Olive Cart Cheese & Bacon Sensation.

Enjoy with Chips, crackers, or veggies.  Great in baked potatoes or tossed with pasta.  Use as a burger or sandwich spread. 

12 oz bag oyster crackers

 4 TBLS Olive Cart Butternut Squash Seed Oil

3 TBLS fine sugar (More or less to your taste)

Salt to taste

Directions:

Place oyster crackers in a bowl.

Mix Olive Cart Butternut Squash Seed Oil with sugar. Microwave (or use heat method of your choice) approximately 3 minutes or until sugar is slightly melted.  Pour over crackers and stir until coated.

Ingredients:

2 Honeycrisp Apples

3 TBLS Dark Brown Sugar, Packed

4 TBLS Olive Cart Butternut Squash Seed Oil

1 tsp  Olive Cart Baharat Seasoning

1 TBLS Flour

4 caramels, unwrapped

Directions:

Preheat oven to 375

Cut top ¼” off apples. With a spoon (or corer) scoop out core, being careful to leave bottom in tact. Then use a small knife to cut two deep circular cuts around core opening (again be careful not to cut through bottom. Flip apples over and make narrow cuts all the way around. Flip back over and you can see cuts. If inner ring didn’t get cut do so now.

Place apples in oven safe...

Ingredients:

1 cup frozen carrot slices thawed

7 Jalapenos sliced

1 Cup Olive Cart Garlic Cilantro White Balsamic Vinegar

1 Cup Water

1 TBS Salt

Directions:

Combine: Olive Cart Garlic Cilantro White Balsamic Vinegar, Water, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir and remove from heat. Let sit 4 minutes, then add carrots.  Sit 4 more minutes. Using a tong, move carrots and jalapenos to a pint jar. Cover with brining liquid to fill jar.  Ready to eat in 10 minutes, note the heat of the jalapeno’s and carrots mellows more each day. Store in fridge up to 2 months. (I used left...

Ingredients:

1 16 oz can of diced peaches in heavy syrup.

½ tsp vanilla

3 TBLS Olive Cart Pumpkin Spice Balsamic

Directions:

Mix all ingredients in a storage bowl/jar.  Refrigerate over night. 

Enjoy in oatmeal, over pork or poultry, or just straight out of the jar.

Ingredients:

12 oz bag oyster crackers

4 TBLS Olive Cart Cilantro Oil

1 TBLS Olive Cart Baharat Spice

Salt to taste

Directions:

Place oyster crackers in a bowl.  Mix Olive Cart Cilantro Oil with Olive Cart Baharat Spice.  Pour over crackers and stir until coated.

Great snack food, crouton substitute, or float in your favorite soup.

Use this spice/oil combo for marinades, roasting vegetables, salad dressing.