Your cart

Recipes RSS

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.  

Continue reading →

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....

Continue reading →

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.  

Continue reading →

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...

Continue reading →

Porchetta

Ingredients: 3 TBSP sage, roughly chopped 2 TBSP rosemary, roughly chopped 1 heads garlic, halved horizontally 3 TBSP Olive Sprig Wild Mushroom & Sage Olive Oil (plus more to drizzle) 1 TBSP salt 2 TSP black pepper 6.5 lbs boneless pork butt or pork shoulder 1 cup dry white wine Small potatoes, cubed or halved Directions: Preheat the oven to 325 F. In a food processor, combine the sage, rosemary, salt, pepper, and Mushroom & Sage Olive Oil and blend until a paste forms. Using a sharp knife, butterfly the pork or do several slices depending on the roast size. Place the blended paste in these openings. Use kitchen twine and tie the pork together for compacting. Place the garlic halves...

Continue reading →

Spicy/Savory Sweet Potatoes

Ingredients: 4 sweet potatoes 2 TBSP Olive Sprig Harissa Olive Oil Olive Sprig Serrano Honey Specialty Vinegar Directions: Poke holes in the sweet potatoes with a fork and microwave just until they begin to soften (about 4 minutes). Slice the potatoes into 1/4" thick slices. Sauté the slices in Harissa Olive Oil until they are crisp and cooked through. Drizzle them with a little Serrano Honey Vinegar and serve.   Note: Try these spicy/savory sweet potatoes with a dollop of guacamole on top!  

Continue reading →

Balsamic Onions

Ingredients: 1 Vidalia onion, sliced 3/4 cup Olive Sprig Red Apple Dark Balsamic 2 TBSP Olive Sprig Garlic Olive Oil  Directions: Sauté the sliced onions in Garlic Olive Oil. Pour Red Apple Balsamic over the sautéd onions and simmer. Reduce for approximately 30 minutes.   Note: Try these onions over grilled turkey burgers!  

Continue reading →

German Spaetzle w/ Caramelized Apples & Cranberrie

Ingredients: 2 cups of prepared Spaetzle 2 TBSP Olive Sprig Blood Orange Olive Oil 2 large tart apples, peeled and chopped 2 TBSP Olive Sprig Butter Olive Oil 1/2 cup dried cranberries 1/4 cup Olive Sprig Cinnamon Pear Balsamic 1/4 cup Olive Sprig Maple Balsamic Pecans, toasted and chopped Directions: Prepare spaetzle according to directions. After the spaetzle is drained, toss it with Blood Orange Olive Oil. While the spaetzle is cooking, peel and chop the apples. Sauté them in Butter Olive Oil until they are tender and starting to turn brown (about 5 minutes). Add the dried cranberries and both balsamics to the pan and simmer until the mixture reduces and thickens. Serve with chopped pecans sprinkled on top.  

Continue reading →

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...

Continue reading →

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.

Continue reading →

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.

Continue reading →

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.

Continue reading →

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.

Continue reading →

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...

Continue reading →