Olive That and More Recipes

Olive That! Balsamic Crock Pot Chicken

Ingredients:

                6-8 boneless, skinless chicken breasts (approx. 3 pounds)

1/4 cup 25 Star White balsamic vinegar

28 ounce can of crushed or diced tomatoes

2 tbs of your favorite infused EVOO (we used Tuscan Herb)

1 tsp of dried oregano or basil

½ teaspoon of sea salt

Ground black pepper, to taste

Directions:

1. Pour olive oil on bottom of slow cooker, add chicken breasts.
2. Sprinkle chicken with salt and pepper. Add remaining ingredients: tomatoes, balsamic vinegar, and spices.
3. Cook on low for 5-6 hours.
4. At the end of cooking, shred chicken with fork in pot to combine with tomatoes.
5. Serve over bread or with pasta.

 

Olive That! Hummus

Ingredients:

2 cans of chickpeas (drained, reserving the liquid for use )

4 teaspoons of tahini

2 garlic cloves, crushed

1 medium lemon (approx., 3 tablespoons of juice)

1 teaspoon flaked sea salt

6 tablespoons OT&M Extra Virgin Olive Oil (plus extra for drizzling)

Infused Oil (optional)

Parprika (optional)

Parsley, chopped (Optional

Directions:

1. Rinse the chickpeas in cold water, place in food processor. (Optional to remove the skins of the chickpeas
2. Add tahini, crushed garlic, salt, lemon juice and 6 tablespoons of reserved liquid. 
3. Turn the food processor on low and drizzle olive oil while it runs.
4. When mixture is fully combined and smooth, place in serving dish.
5. Finish by topping with favorite infused oil.
6. Sprinkle with parsley and paprika for added color and flavor.

Balsamic Roasted Brussels Sprouts

~Inpspired by Ina Garten

Ingredients

1 ½ pounds Brussels Sprouts, cut in half

6 slices pancetta, diced

½ cup OT&M extra virgin olive oil (we used Spanish Hojiblanca)

2 tablespoons OT&M Balsamic Vinegar (we used Fig Infused)

1 ½ tsp Kosher Flake Salt

½ tsp Freshly Ground Pepper

 

Directions

1. Preheat oven to 400 degrees. 
2. Place the Brussels sprouts on a sheet pan.
3. Add pancetta, olive oil, salt and pepper. Toss to coat.
4. Spread Brussels sprouts to one layer, with cut side down.
5. Roast sprouts for 20-30 minutes, turning once during cooking, until pancetta is cooked and Brussels sprouts are browned.
6. Remove from oven, drizzle immediately with balsamic vinegar and toss again.
7. Serve hot.

Tuscan Herb Roasted Green Beans

~Inpspired by Ina Garten

Ingredients

2 pounds Green Beans, trimmed

4 Tsp OT&M Tuscan Herb olive oil  

1 tsp Kosher Flake Salt

½ tsp Freshly Ground Pepper

 

Directions

1. Preheat oven to 425 degrees. 
2. Place baking sheet in oven for 10 minutes.
3. In a bowl, combine beans, oil, salt and pepper.
4. Toss to coat bean.
5. Arrange beans in a single layer on preheated baking sheet.
6. Bake for 8-10 minutes, until crisp and tender.
7. Serve hot.

 

Pumpkin Chocolate Chip Muffins

Ingredients:

1 ½ cups sugar

½ teaspoon salt

½ cup extra virgin olive oil (we used Spanish Arbequina)

2 eggs

1/3 cup water

½ teaspoon nutmeg

½ teaspoon cinnamon

1 ½ teaspoon baking soda

1 ¼ cup whole wheat flour

1 cup canned pumpkin

¾ cup chocolate chips

 

Directions

1. Preheat oven to 400 degrees. 
2. Mix sugar, salt, olive oil, eggs, and water all together in a bowl.
3. Add spices, baking soda, flour, pumpkin and chocolate chips.
4. Fill lined muffin pan with batter.
5. Bake for 15 minutes.
6. Let cool for 10 minutes.

 

Note:  These can be made ahead of time and kept frozen until ready to serve.

Potato Frittata

Ingredients:

          3 Yukon Gold potatoes, cut into 1/2 inch pieces

          3 tablespoons  Extra Virgin Olive Oil (We used Spanish Hojiblanco)

          6 eggs

          ½ cup chopped onion

          2 tablespoons grated parmesan cheese

          2 tablespoons chopped fresh parsley

          2 teaspoons salt

          ¾ teaspoon ground black pepper

 

Directions:

1. Prepare oven to broil.
2. Using a large oven-safe nonstick skillet, heat olive oil over medium heat.  Add potatoes, sprinkle with salt and pepper, cook approximately 5 minutes. Add onions to skillet, continue to cook and stir an additional 4-5 minutes until potatoes brown and onions are translucent.
3. In a bowl, slightly scramble eggs, mix in parmesan cheese and a pinch of salt and pepper.
4. Add egg mixture to skillet, stir under low-medium heat, for 4-5 minutes, allowing eggs to set.
5. Place skillet in oven under broiler 3-4 minutes until browned on top.
6. Remove skillet, invert frittata on to plate, sprinkle with parsley.
7. Slice with pizza cutter, serve with salad.

 

NOTE:  We use an extra virgin varietal for this recipe, but imagine how terrific with our savory infused oils!

Strawberry Balsamic Smash

 

~inspired by bon appetit

Ingredients:

          1 cup strawberry, hulled and sliced

          ¼ cup 25 Star White Balsamic Vinegar

          ¼ cup Gin (we used Tanqueray)

          4 leaves of basil, finely chopped

          1 slice of lemon (for garnish)

 

Directions:

1. Combine Strawberries and balsamic vinegar in a bowl, let rest at room temperature for approx. half an hour.
2. In old fashioned rocks glasses, muddle chopped basil leaves to release flavor. Add ice.
3. Place Strawberries and Balsamic Vinegar combination in a blender, pulse to desired consistency.
4. In a shaker, combine gin with strawberry balsamic mixture.  Shake.
5. Pour over ice. Garnish with lemon.

 

Note:  Some prefer to strain the strawberry mixture to remove seeds.  We felt satisfied with the cocktail strainer.

Pineapple Mango (Tropical) Sangria

Ingredients:

          1 pineapple (cut in chunks)

          2 ripe mangos (cut in chunks)

          1/3 cup Pineapple Juice

          1/3 cup 25 Star Balsamic Vinegar

          1 bottle chilled white wine (we used Pinot Grigio)

          1 sprig of mint (for garnish)

 

Directions:

1. Place the cut fruit in a pitcher.
2. Pour Pineapple Juice and Balsamic Vinegar in pitcher.
3. Add white wine. 
4. Allow to sit, refrigerated for at least ½ hour, preferably overnight.
5. Place Ice in Glasses . Pour Sangria over Ice. Garnish with mint.

 

Tip: We topped ours with a little bit of chilled Prosecco to add some “sparkle” to our Sangria!   

Peach Balsamic Bellini

Ingredients:

          1 cup OT&M Peach White Balsamic Vinegar

          1 lb peeled, sliced ripe peaches

          1 bottle chilled Prosecco

          1 sprig of mint (for garnish)

 

Directions:

1. Place half of the peaches and half of the balsamic vinegar in the blender. Blend until smooth.
2. Add remaining peaches and balsamic vinegar. Continue to blend.
3. Combine smooth peach puree with Prosecco.
4. Serve in glasses. Garnish with mint.

 

Note: 1 16 oz. bag of frozen peaches (defrosted) can replace fresh peaches.

Healthy Three Cheese and Trees Mac and Cheese

Ingredients:

          1 lb elbow macaroni

          ¼ cup and 2 tablespoons  OT&M EVOO (Cobrancosa-Portugal )

          4 tablespoon flour

          4 cups organic low fat milk

          2 cups shredded mild cheddar cheese

          1 cup shredded Gruyere cheese

          ½ cup of grated Parmesan cheese

          2 cups of fresh broccoli florets

          ¼ cup of bread crumbs

          (optional: extra shredded cheese for topping)

 

Directions:

1. In a large pot, cook macaroni according to instructions (al dente). Drain.
2. In a small saucepan, bring water to boil, add broccoli, and cook until al dente. Drain and set aside.
3. Preheat oven to 375 degrees. Use olive oil to coat 9X13 glass baking dish.
4. In a large saucepan, heat olive oil over medium heat.  Add flour, stirring until smooth (about 1 minute). Gradually wisk in milk, stirring continuously for about 3 minutes.
5. With heat on low, add cheeses to sauce until cheeses melt.
6. Remove sauce from heat, add macaroni & broccoli to pot. Mixing to combine. 
7. Pour into baking dish. Bake uncovered for 15 minutes.  Sprinkle with bread crumbs and extra cheese reserved for topping. Bake an additional 10-15 minutes, until bubbly.