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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...

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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.   

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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...

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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.  

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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...

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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...

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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...

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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.  

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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.   

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Olive Sprig Olive Tapenade

Ingredients: 2 medium sized cans of black olives, pitted 1 jar Olive Sprig Olives of your choice, pitted 1/2 cup onion, chopped 2 TSP minced garlic 2 TSP Olive Sprig Basil Infused Extra Virgin Olive Oil Note: You can change this up using one of our hot, spicy extra virgin olive oils or our garlic extra virgin olive oil. Directions: Combine the drained olives, onion, and garlic in a food processor and chop fairly fine. Add Basil Olive Oil to the processor and pulse to mix. Add salt and pepper to taste, if needed. Chill the mixture for at least 3 hours. Serve with crackers.   Note: This tapenade also makes a great sandwich topper.  

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Roasted Cinnamon Pear Bruchetta

Ingredients: (Serves 4-6) 1 whole grain baguette, sliced into rounds 2 pears, chopped (Red Bartlett) 1 TBSP Olive Sprig Butter Olive Oil 1/4 TSP salt 1/2 TSP cinnamon Pinch of nutmeg 2 TBSP Olive Sprig Cinnamon Pear Balsamic 1/2 cup mascarpone 1 TSP honey Directions: Preheat the oven to 400 F. Lay the baguette rounds on a baking sheet and bake them for 5-7 minutes, or until they are golden brown and toasted. Set the rounds aside.  Heat a skillet over medium-low heat and add Butter Olive Oil. Add the chopped pears to the skillet and sprinkle them with salt, cinnamon, and nutmeg. Allow them to caramelize slowly for about 10-15 minutes. In a bowl, combine the mascarpone and honey....

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Marinated Cheeses

Ingredients: 8 oz block Monterey Jack Cheese 8 oz block Cheddar Cheese 8 oz block Mozzarella Cheese 1/2 cup Olive Sprig Tuscan Herb Olive Oil 1/4 cup Olive Sprig Oregano Balsamic 1/2 TSP sugar 1 TBSP green onion, minced 4 oz jar Pimentos, drained Directions: Whisk together Tuscan Herb Olive Oil, Oregano Balsamic, sugar, and green onion. Slice the cheeses width-wise and then in half. Arrange the slices in a shallow dish, alternating flavors. Pour the marinade over the top of the slices, cover, and chill for 8 hours. Drain the marinade and arrange the cheese on a serving platter. Top with Pimentos and serve with crackers.  

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Shaved Asparagus Salad

Ingredients: 1/2 cup Olive Sprig Lemon Olive Oil 1/2 cup Olive Sprig Honey Ginger Balsamic 2 lbs asparagus, ends trimmed 2 cups pea shoots 1/2 lbs shredded Morel and Leek Jack Cheese (optional Feta or Goat) 1 cup pistachios, roughly chopped Sea salt and freshly cracked black pepper Directions: Whisk the Lemon Olive Oil and Honey Ginger Balsamic together, season with sea salt and fresh cracked pepper, and set aside. In a large bowl, add 1/4 cup + 2 TBSP of the whisked vinaigrette. Use a vegetable peeler to shave the asparagus into long ribbons. Leave the tips of the asparagus intact, if possible. Add the ribbons to the large bowl with the portioned amount of vinaigrette, toss, and let...

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