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Pan Roasted Brussel Sprouts with Bacon

Ingredients: 4 strips thick-cut bacon, chopped into bits 2 TBSP Olive Sprig Tuscan Herb Olive Oil 2 TBSP Olive Sprig 18 Year Aged Traditional Balsamic 1 onion chopped fine 3 lbs. brussel Sprouts Directions: In a skillet, cook bacon until crispy, remove from pan and then roughly chop. In a little bacon fat add Tuscan Herb Olive Oil and onion, and Brussel sprouts and on medium-high heat, cook, stirring occasionally until sprouts are golden brown (8 to 10 minutes). Season with Salt & Pepper to taste, toss bacon back in the pan and sprinkle with Asiago cheese. Serve Immediately. Drizzle with Traditional Balsamic if you wish ... or just dip. Note: Can make these in the oven ... put all...

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Olive Sprig Candied Pecans

Ingredients: 1 Egg white 1 TBSP Olive Sprig Cinnamon Pear Aged Balsamic 1 lb. Pecan halves 1/2 Cup Sugar 1/8 TSP Ground cinnamon Directions: Preheat oven to 350. Place egg white in a large bowl and whisk to frothy. Add balsamic and whisk to combine. Add pecans, stir well. Combine sugar and cinnamon in a separate bowl and pour over pecans. Stir well. Pour onto a baking sheet lined with parchment paper. Spread out into a single layer and place in oven. Bake for 5 minutes, stir, bake 2 minutes, stir. Continue doing 2-minute increments until golden brown and pecans appear dry. Cool to room temperature before breaking apart.

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Mango Madness Balsamic Ice-Cream

Serves 6 Ingredients: 3 Peeled and sliced bananas 1 baby yellow mango (pawpaw mango) peeled, sliced, pitted 1/4 Cup Olive Sprig Alfoos Mango White Balsamic 1/4 Cup fine sugar 1 TSP Cinnamon 1/4 TSP Cardamon 1/2 TSP coarse sugar Directions: Freeze the sliced bananas and mango. After they are solid, remove from the freezer and blend in a food processor with The Olive Sprig's Alfoos Mango White Balsamic Vinegar and fine sugar. Blend together the spices and sugar, then sprinkle on top of the ice-cream. Serve and enjoy this fresh, lower in calories dessert.

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Green Beans with Blood Orange Olive Oil Dressing

Ingredients: 1 lb. Fresh green beans; wash and trim any tough ends 1 TBSP light soy sauce 1 TBSP Black Cherry Aged Balsamic 2 TBSP Blood Orange Olive Oil 1/4 TSP Honey 1 TSP Crushed garlic Directions: Steam green beans until tender. In a small bowl, whisk together the remaining ingredients. Toss the green beans in a larger bowl with the dressing. May be served at room temperature.

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Mozzarella Strawberry Salad with Chocolate Vinaigrette

Ingredients: 6 thin slices prosciutto or deli ham, chopped 1 package (5oz) spring mix salad greens 1 1/2 cups watercress 1 carton (8oz) fresh mozzarella cheese pearls 1/4 Cup Olive Sprig Dark Chocolate Aged Balsamic 1/4 Cup Olive Sprig Blood Orange Olive Oil 1/4 TSP Salt 1/8 TSP Pepper Directions: In a small skillet, cook prosciutto over medium heat until crisp. Remove topaper towels with a slotted spoon; drain and set aside. Divide salad greens and watercress among 6 salad plates. Arrange cheese, strawberries, and prosciutto over greens. Whisk the vinegar, salt, and pepper. Drizzle over salads.

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Smoky Chocolate Apricot Chicken with Wild Rice

Ingredients: 4 Boneless Chicken Breasts 2 TBSP Apricot preserves 1 Cup Chicken broth The Olive Sprig Chipotle Olive Oil The Olive Sprig Dark Chocolate Aged Balsamic Salt and Pepper (to taste) Wild Rice (prepared) Directions: Brown chicken in Chipotle Olive Oil over medium-high heat. Removechicken from pan and set aside. Add chicken stock and apricot preserves tothe pan, deglazing the pan. Add the chicken breasts back to the pan. Cover andsimmer until done, approximately 20 minutes. While chicken is simmering, prepare the Wild Rice. When ready to serve, transfer the rice to a large decorative platter. Top the rice with the cooked chicken breasts with a touch of salt and pepper. Ladlethe sauce from the pan over the breasts. Finish...

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Lemon Rosemary Olive Oil Cake

Ingredients: 2/3 Cup Olive Sprig Rosemary Olive Oil 1/4 Cup Sicilian Lemon White Balsamic 2 Eggs 1 TBS lemon zest 2 1/2 TSP fresh chopped rosemary 1/2 TSP vanilla 1 Cup Greek plain yogurt 1 1/2 Cup granulated sugar 3 Cups flour 2 TSP baking powder 1/2 TSP baking soda 1.2 TSP sea salt 1 Cup powdered sugar (for icing) 1-2 TBSP Sicilian Lemon White Balsamic (for icing) Directions: Preheat oven to 350 degrees F. Grease a baking pan of your choice and coatwith a light dusting of flour so the cake can easily be released from the pan. In a large bowl combine Rosemary Olive Oil, eggs, Sicilian Lemon Balsamic,lemon zest, fresh rosemary, vanilla, yogurt, and granulated sugar. Whisk...

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Olive Sprig Lemon Olive Oil Sugar Cookies

Ingredients: 2 1/4 Cups all-purpose flour 1/2 TSP baking soda 1/2 TSP baking powder 1/2 TSP kosher salt 1 1/4 Cups granulated sugar, plus extra for rolling 1/3 Cup Olive Sprig Lemon Olive Oil 2 Large eggs 1/2 TSP vanilla extract Directions: Preheat oven to 350ºF.In a bowl, sift together flour, baking soda, baking powder, and salt. Set aside.In a second large bowl, combine sugar and olive oil and mix with a spatula until itforms a grainy paste. Add eggs and vanilla and stir until smooth. Fold in dryingredients until just incorporated. You should have a fairly soft, oily dough.Fill a small dish with more granulated sugar. Scoop dough by the tablespoonful into balls and roll in sugar to coat....

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Pineapple Cucumber Salad

Ingredients: 1 Pineapple, roughly 2 1/2 Cups, diced 1 Cucumber, chopped 1/4 Cup Persian Lime Olive Oil 1/4 Cup Jalapeno White Balsamic 1 jalapeno, seeds removed, minced (optional for additional heat) 1/4 Cup red onion, finely chopped 1/4 Cup fresh cilantro, finely chopped Salt and Pepper to taste Directions: Combine pineapple, cucumber, jalapeno (optional), cilantro, and red onion in a large bowl. Whisk Persian Lime Olive Oil and Jalapeno Balsamic well, then pour over salad and mix well. Season generously with salt and pepper. Refrigerate for 15-20 minutes, or until flavors have time to blend together. Serve and enjoy!

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Olive Sprig Seafood Marinade

Ingredients: 1/4 Cup fresh lemon juice 1/2 TSP hot pepper flakes 1/2 TSP cracked black pepper 1/2 TSP coarse salt (kosher or sea), or to taste 4 Strips of lemon zest 1/4 Cup coarsely chopped fresh parsley 1/4 Cup coarsely chopped fresh basil, cilantro, dill, oregano, or a mix of all four 1/2 Cup Lemon Olive Oil Directions: Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass, ceramic, stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley, and basil. Stir or whisk in the Lemon Olive Oil. The virtue of this marinade is its freshness. Use it within 1 to 2 hours of making. Stir again...

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Orange Pomegranate Spinach Salad

For the vinaigrette: 1/4 Cup Wild Rosemary Olive Oil 1/4 Cup Cara Cara Orange Vanilla White Balsamic 2 TSP Dijon mustard 1 TSP Shallot minced 1/4 TSP Salt For the Salad: 1 large bunch of Spinach 3 Cara Cara Oranges 1 large Pomegranate 1/2 Shallot sliced paper thin Chopped Walnuts Sea Salt & Fresh cracked pepper Directions: Whisk all vinaigrette ingredients and allow to sit as you prepare the salad. Cut very top and bottom off of the oranges. Carefully slice off the peel, removing white pith while sparing as much flesh as possible. Cut into 1/2 inch slices. Pour most of the dressing over the spinach, turn to coat. Spread spinach on a large platter and tuck oranges throughout....

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Black Mission Fig Aged Balsamic Glazed Salmon

Ingredients: 6 (5oz) Salmon Filets Olive Sprig Lemon Olive Oil 1 TBSP White wine 1 TBSP Honey 1/3 Cup Black Mission Fig Aged Balsamic 4 TSP Dijon mustard Salt & Pepper to taste 1 TBSP Chopped fresh parsley Directions: Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray or coat lightly with The Olive Sprig Lemon Olive Oil. Lightly coat a small saucepan with The Olive Sprig Lemon Olive Oil. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer uncovered, for about 3 minutes, or until slightly thickened.  Arrange salmon fillets on a foil-lined baking...

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Grape Salad

Ingredients: 1 cup seedless grapes, red 1 cup seedless grapes, green 1/2 cup cherry or teardrop shaped tomatoes 1 cup fresh mozzarella balls (if large, cut into 1" cubes) 1 cup pitted good quality black olives 2 TBSP chopped mint (can substitute another fresh herb if not a fan of mint) 1 TSP fresh minced garlic 1 TSP grated lemon zest 4 TBSP Lemon Olive Oil 4 TBSP Traditional 18 Year Aged Balsamic Salt & Pepper to taste Toss all ingredients together except oil and vinegar. Whisk Lemon Olive Oil andTraditional Balsamic together, pour over the salad and toss well. Chill for 1 hourbefore serving to infuse flavors throughout. Can be eaten at room temperature. makes 8 tapas-sized servings

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Dark Chocolate Balsamic Martini

Ingredients: 1 TSP cocoa powder 2 TBSP granulated sugar Dark Chocolate Aged Balsamic 2oz heavy cream 1.5oz vanilla vodka 1oz white chocolate liqueur Place a martini glass into the freezer for at least 10 minutes. Combine the cocoa powder and sugar pour into a dish for rimming the glass. Combine the heavy cream, Vanilla Vodka and Chocolate Liqueur in a shaker. Remove the glass fromthe freezer and drizzle inside with the chocolate balsamic. Add ice to the shaker. Shake and strain into the prepared martini glass. Garnish with a little cocoa powder.

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Cauliflower, Pomegranate and Pistachio Salad

Ingredients: 1 large head cauliflower or 1 3/4 lb florets, plus leaves if any 1 medium onion roughly sliced 1/3 cup plus 2 TBSP Milanese Gremolata Olive Oil 1/2 TSP salt, divided 1 1/4 cup parsley roughly chopped 1/2 cup mint roughly chopped 1/2 cup tarragon roughly chopped 1/2 cup pomegranate seeds 1/3 cup pistachio kernels, lightly toasted and roughly chopped 1 TSP cumin 1/3 cup Sicilian Lemon White Balsamic Preheat oven to 425 F. Coarsely grate a third of the cauliflower and set aside in abowl. Break remaining cauliflower into florets, roughly 1-1/4” wide, put in separatebowl with leaves (if you have any) and onion. Toss everything together with 2 TBSPoil and ¼ tsp salt and spread out on...

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Black Mission Fig Balsamic Glazed Chicken and Brie Sandwich

Prep time: 10 mins.  Cook time: 40 mins.  Serves 4 Ingredients: 1 baguette sliced and divided into 4 servings 1 lb. boneless skinless chicken breast cut into strips 1/2 lb. Brie 1/3 cup Cascine Marchesa balsamic fig jam (optional) 1/2 cup arugula 2 TSP The Olive Sprig Lemon Olive Oil 3 TSP Black Mission Fig Aged Balsamic Salt & Pepper to taste Preheat the oven to 425 degrees F.  Heat olive oil in a skillet.  Add chicken andcook until golden brown, about 12 minutes per side. Add fig balsamic vinegar andcook until the balsamic thickens and coats the chicken, about 12 more minutes. Spread the fig jam (if using) on the baguette. Next, divide the brie among thesandwiches.  Place in the...

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The Olive Sprig's Summer Corn

Serves 4 Ingredients: 4 medium ears of corn 1/4 TSP salt 2 TSP finely chopped fresh cilantro 1 TBSP Olive Sprig Cilantro & Roasted Onion Olive Oil 1/4 TSP ground cumin 1/8 TSP garlic powder 1/8 TSP chili powder 1/8 TSP ground red pepper (red pepper flakes work too) Instructions: Heat grill. Carefully brush grill rack with canola oil. Brush corn with Cilantro Roasted Onion Olive Oil & sprinkle with a pinch of salt and pepper. Place corn directly on the grill over medium-high heat. Cover grill; cook 8-10 minutes, turning occasionally until lightly browned on all sides. While corn is cooking, in a small bowl, mix together salt & cilantro. Put aside for later. In a small, nonstick skillet,...

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Asian Chicken Cranberry Salad

Ingredients: 2 small bags coleslaw mix (about 12 cups) 4 cups rotisserie chicken, finely chopped 1 1/2 cups toasted sliced almonds 1 1/2 cups dried cranberries 3/4 cup red onion, finely diced 1 cup sesame sticks 1 1/2 cups chopped cilantro 1/4 cup black sesame seeds 3/4 cup Persian Lime Olive Oil 3/4 cup Honey Ginger White Balsamic 2 TBSP soy sauce (low sodium if desired) 1-2 garlic cloves 2 TBSP Toasted Sesame Oil Layer cabbage, chicken, almonds, cranberries, red onion, sesame seeds, sesamesticks and fresh cilantro in a bowl. Combine olive oil, vinegar, soy sauce, garlic, and sesame oil in a blender. Pour dressing over salad, toss and serve.

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A Little Bit of Everything Salad

Serves 4 - 5 people For the Salad: 7 cups arugula 1 1/2 cups cooked red quinoa 1/2 English cucumber chopped 1 cup shredded beets 1 cup shredded carrots 2 green onions chopped thin 3/4 cup toasted walnuts 1/3 cup crumbled feta or shaved parmesan cheese For the Dressing: 5 tablespoons The Olive Sprig Lemon Olive Oil 5 tablespoons Black Mission Fig Aged Balsamic salt & pepper to taste (optional) In a large bowl, toss arugula, quinoa, cucumber, beets, carrots, green onions,walnuts & feta together. In a small jar, mix oil and balsamic together with apinch of salt & pepper. Put the lid on the jar and shake a few times to emulsify the dressing. Drizzle dressing on top of...

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