Warm Brussel Sprout and Pear Salad
Sauteed Brussels sprouts paired with sliced pears and cranberries, drizzled with a Blood Orange & Cranberry Pear vinaigrette makes for an irresistible salad.
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Spicy Coconut Shrimp
Large shrimp combined with a sweet heat is perfect for serving over rice.
Lemon Balsamic Shrimp
Shrimp in a balsamic vinegar marinade to be grilled and served with your favorite side dish.
Tender Flank Steak
Take your steak to the next level with this delicious The Olive Sprig marinade recipe!
Tropical Granola
Ingredients: 4 cups rolled oats 1 cup mixed nuts of choice 1 cup shredded unsweetened coconut 1/2 cup pumpkin seeds 1/4 cup wheat germ 1/4 cup flax seeds 1/4 cup Olive Sprig Cara Cara Orange Vanilla Balsamic 1/4 cup Olive Sprig Persian Lime Olive Oil 1/4 cup honey 2 egg whites 2 cups cubed mixed dried tropical fruits Directions: Preheat the oven to 325 F. Line a large rimmed baking tray with parchment paper. In a large mixing bowl, toss together the oats, nuts, shredded coconut, pumpkin seeds, wheat germ, and flax seeds to create the base of the granola. In a small saucepan, place the Cara Cara Orange Vanilla Balsamic, Persian Lime Olive Oil, and honey. Heat the mixture...
Cranberry Almond Coleslaw
This light, updated take on traditional coleslaw is the perfect dish to pass at the next summer barbecue.
Cranberry Apple Onion Balsamic Jam
This caramelized, robust jam is wonderful with any chicken or pork dish.
Blueberry Feta Salad
Ingredients:
For the salad:
6 cups mixed greens
1 cup blueberries
4 ounces crumbled feta cheese
1/4 cup almonds
Red onion slivers to taste
For the dressing:
1/4 cup Olive Sprig Herbs de Provence Olive Oil
1/4 cup Olive Sprig Blueberry Olive Oil
1 TBSP lemon juice
1 TBSP honey
1TSP poppy seeds
1/4 TSP pepper
Directions:
Layer the salad ingredients in a large salad bowl or platter. Prepare the dressing by combining all of its ingredients in a container with a lid; shake vigorously to combine. Toss salad with the dressing and serve.
Candied Sweet Potatoes
Ingredients: 2 cups sweet potatoes or yams, peeled and cut into 1" cubes 3 TBS butter 1 TBS Olive Sprig Persian Lime Olive Oil 1 Serrano chili, thinly sliced 1/2 cup brown sugar 3 TBS Olive Sprig Serrano Honey Specialty Vinegar Pistachios, roughly chopped for garnish Directions: Place the sweet potato or yam cubes into a medium stockpot and cover them with cold water. Bring it to a boil, and then simmer until the cubes are fork tender (about 6-8 minutes). Then drain. Melt butter with Persian Lime Olive Oil in the stockpot. Once the butter is melted, add the sliced Serrano chili and sauté for a few seconds. Add Serrano Honey Vinegar and brown sugar to the stockpot and cook over...
Cabernet Balsamic Sauce
Great sauce for steak, burgers, chicken, cheeses, and ice cream.
Spiced Cranberry Sauce
Ingredients:
1 16-ounce bag cranberries
1 small can mandarin oranges
1/2 cup diced apple
1 cup brown sugar
1 TSP fresh grated ginger
2 whole cloves
1/2 cup orange juice
1/2 cup Olive Sprig Cinnamon Pear Balsamic
Directions:
Put all ingredients in a saucepan over medium heat. Stir often until cranberries burst (about 15 minutes). This sauce can be refrigerated up to 3 days. May be served hot or cold.
Peach Balsamic Wine Sauce
Try this glaze/sauce with strawberries, peach cobbler, or ice cream with fresh peaches.
Shaved Fennel Salad
Ingredients: 2 trimmed, thinly sliced fennel bulbs 2 TBSP flat leaf parsley, finely chopped 4 TBSP Olive Sprig Milanese Gremolata Olive Oil 4 TBSP Olive Sprig Sicilian Lemon Balsamic 1 TSP sea salt Fresh ground pepper, to taste 1/3 cup Pecorino Romano cheese, finely shaved Slivered oranges 3 cups mixed baby greens for presentation (optional) Directions: Place the shaved fennel in a resealable Ziploc bag or bowl large enough to hold it. Thoroughly whisk together the Milanese Gremolata Olive Oil, Sicilian Lemon Balsamic, salt, pepper, and chopped flat leaf parsley. Pour the dressing over the fennel and toss to evenly coat. Marinate the fennel in the fridge for 2 hours. In a bowl or on a large platter, arrange a bed...
Denissimo Balsamic Sweet Onion Jam
You won't be able to keep your hands off of this sweet onion jam!
Olive Sprig Cashew Granola
Ingredients: (Makes approximately 9 cups) 6 cups old fashioned rolled oats 1 cup cashews Note: Almonds, pecans, walnuts, or macadamia nuts work too. 1 cup unsweetened, large flake coconut 1 cup dried fruit of choice (cherries, blueberries, dates, raisins, cranberries, etc.) 1/2 cup Olive Sprig Blood Orange Olive Oil 1/2 cup honey 1 TSP Olive Sprig Cinnamon Pear Balsamic Note: Vanilla or Coconut Balsamic would substitute well! Directions: Preheat the oven to 325 F. Line a large baking sheet with parchment paper. Combine rolled oats, cashews, coconut flakes, and dried fruit and spread evenly in the lined baking sheet. In a bowl, gently warm honey in the microwave so it becomes more fluid. Whisk in Blood Orange Olive Oil and Cinnamon...
Quinoa Salad w/ Blood Orange Vinaigrette
Ingredients: 1/2 cup dry quinoa 1 cup vegetable stock Note: Can substitute with broth of your choice, or water 4 cups fresh blueberries 8 cups chopped asparagus spears 8 TBSP Olive Sprig Blood Orange Olive Oil 6 TBSP Olive Sprig Tangerine Balsamic Salt and pepper, to taste Directions: In a sauce pan, bring vegetable stock to a boil and add quinoa. Cover the sauce pan and simmer until the quinoa is tender and the liquid is absorbed. Meanwhile, sauté chopped asparagus over the stove in 2 TBSP of Blood Orange Olive Oil to the desired tenderness. Cool the quinoa and the asparagus to room temperature, toss them together, and add blueberries. Whisk together the remaining Blood Orange Olive Oil and Tangerine...
Raspberry White Balsamic Mojito
Ingredients: (Serves 1)
1 small sprig of mint
2" long zest of a lime peel
4-6 fresh raspberries
1 fluid ounce Olive Sprig Cascadian Wild Raspberry Balsamic
2 fluid ounces Rum of choice
2 fluid ounces Club soda
Ice
Directions:
Muddle the mint leaves, lime peel, raspberries and Cascadian Wild Raspberry Balsamic together in a shaker. Fill the shaker with ice and add Rum, then cover and shake until it's chilled. Pour the entire contents of the shaker into a glass and top with Club soda.
Olive Sprig Classic Hummus
Ingredients:
1 cup canned chickpeas, drained
2 large garlic cloves, chopped
2 TBSP tahini
Juice of 1 lemon
1/2 cup Olive Sprig Extra Virgin Olive Oil of your choice (mild, medium, or robust)
Note: Better yet... use a FLAVOR infused EVOO!
Salt and fresh ground pepper, to taste
Directions:
Purée the chickpeas, garlic, tahini, and lemon juice in a food processor. Gradually add Extra Virgin Olive Oil until it's incorporated. Season with salt and fresh pepper. Refrigerate the hummus until ready to serve.