purveyors of superb flavored olive oils, balsamic vinegars and olive products
Easy and Delicious Salsa
2 large ripe tomatoes, finely chopped
½ onion finely chopped
1 T Olive Cart Hot Pepper Olive Oil
2 T Olive Cart Tangerine Balsamic
Mix all ingredients, cover and refrigerate at least 8 hours.
Feta Cheese & Basil Salad
1 cup walnut halves
1 pint cherry tomatoes, halved
1 bunch fresh basil leaves, sliced
1 bunch green onions, sliced
1 avocado, peeled and diced
1 6 oz. package crumbled feta cheese
½ cup Olive Cart black olives, chopped
1 red bell pepper, seeded and diced
1 T Olive Cart garlic olive oil
1 T Olive Cart Condimenti Balsamic
2 T. Olive Cart basil olive oil
Place the walnuts in a small skillet over medium heat. Cook, stirring constantly, until golden brown. In a bowl, gently mix the walnuts, tomatoes, basil, green onions, avocado, feta cheese, olives and pepper. Season with garlic oil, balsamic vinegar and basil oil. Allow to sit about 15 mins & retoss.
Orange Chiffon Cake
2 cups flour
4 t. baking powder
½ t. salt
1 ½ c. sugar
¾ c. Olive Cart Blood Orange oil
6 large eggs, separated
2 T. orange zest
¼ t. cream of tartar
Preheat oven to 325. In a large bowl, whisk together flour, baking powder, salt and 1 cup sugar. Make a well in center of flour mixture. Add oil, egg yolks zest and ¼ c. cold water; whisk batter until smooth. Using an electric mixer, beat egg-whites and cream of tartar until soft peaks form. Gradually add remaining ½ cup sugar; continue to beat until peaks form. Using a rubber spatula, gently fold half of egg-white mixture into batter. Fold in remaining egg-white mixture just until combined .Pour batter into a 10" footed angel-food cake pan with a removable bottom; bake until a toothpick inserted comes out clean 55-60 minutes. Remove from oven; invert; still in pan onto a baking sheet. Cool, Run a knife around edge & center to release cake. Serve with whip cream.
Rosemary-Orange Pork Chops
4 6-8 oz. boneless center-cut pork loin chop
¾ t. salt
½ t. pepper
2 T. Olive Cart Blood
2 T. Olive Cart Rosemary olive oil
1 T. fresh rosemary
Sprinkle chops with salt and pepper. In a large skillet, heat oils over medium high heat. Add pork and cook 4 minutes per side. Reduce heat to medium high heat. Add pork and cook 4 minutes per side. Reduce heat to medium; add rosemary. Cook, turning pork occasionally until thermometer reads 155 degrees. Serve on platter with drippings drizzled over pork chops.
Cherry Balsamic Filet Mignon
2 t. Olive Cart olive oil (unflavored)
1/3 c. dry red wine (Shiraz)
2 shallots, chopped finely
1/3 c. Olive Cart Cherry Balsamic
1 large garlic clove, minced
1 cup frozen dark cherries, thawed
1/8 salt and pepper
4 (5 oz.) filet mignon
Heat oil in a small heavy metal pan. Add shallots and cook until they are soft and wilted. Add garlic and stir for 30 seconds. Add the wine, vinegar and cherries. Increase the heat to bring the sauce to a light boil. Let the sauce reduce to half (about 10-12 minutes. It should get thick and syrupy. When the sauce is almost done, preheat broiler. Pat steaks dry and sprinkle salt and pepper on both sides. Broil to desired doneness. To serve, serve steaks on a platter and sauce on the side, or spoon over each filet.
Tasty and Quick Bowtie Pasta
The tang of the tomatoes with the heat of the hot pepper oil combines for a terrific side dish. Toss in cooked chicken or shrimp for a main course meal.
8 oz. bow tie pasta
¼ cup Olive Cart Hot Pepper Extra Virgin Olive Oil
2-3 T. Pesto sauce
2 T. Olive Cart Rosemary Extra Virgin Olive Oil
2 T. Olive Cart Sundried Tomato Extra Virgin Olive Oil
1 cup sun dried tomatoes, chopped
1/3 cup Olive Cart Black Greek olives, coarsely chopped
¼ cup parmesan cheese, grated
Garlic salt
Cook pasta according to directs on package. Be sure to just cook to al dente stage. Drain and return to pot removing from burner. Stir in oil and all remaining ingredients and mix well.
Hot Pepper & Lime Bacon-Wrapped Shrimp
12 large shrimp, shelled and de-veined
5 T. Olive Cart Hot Pepper Olive Oil
Zest and juice from 1 lime
6 strips thin bacon, cut in half
Skewers for grilling
Mix together in a small bowl the lime zest and oil. Put shrimp in mixture. Lay the bacon on paper towels and microware until fat begins to melt but bacon is still pliable (about 1 minute). Prepare grill on high. Working one at a time, wrap half a piece of bacon around each shrimp and thread onto long, flat skewers. Brush remaining mixture on the outside of shrimp. Grill uncovered 5-7 minutes on each side until done.
Baked Salmon With Balsamic Glaze
6 5 oz. salmon fillets
4 cloves garlic, minced
Olive Cart apulia extra virgin olive oil
1 T. white wine
1 T. honey
1/3 cup Olive Cart Condimenti Balsamic
4 t. Dijon mustard
Salt and pepper
1 T. fresh oregano
Preheat oven to 400. Line a baking sheet with foil and spray or brush with olive oil. In a small saucepan, over medium heat 1 t.oil and cook garlic until soft. Mix in wine, honey, balsamic, mustard and salt and pepper. Simmer about 3 minutes until slightly thickened. Arrange salmon on baking sheet. Brush fillets with balsamic glaze and sprinkle with oregano. Bake in oven 10-14 minutes until cooked.
Tangy & Simple Tuna Melt
2 6 oz. cans albacore tuna
¼ cup finely diced red onion
¼ cup Olive Cart Apulia extra virgin olive oil
1 T. Olive Cart Condimenit Balsamic
1 T. minced basil
½ t. salt, pepper and crushed red pepper
4 ciabatta rolls, split
Dijon mustard and mayonnaise for spreading
8 slices Swiss of cheddar cheese
In small bowl, mix tuna, onion, oil, vinegar, basil, salt and peppers. Heat griddle. Spread inside with mustard and mayo and top with cheese. Spread tuna salad. Close and spread oil on outside of bread. Cook on griddle until cheese is melted.
Lemon & Rosemary Marinated Shrimp
1 lb. large shrimp
½ c. Olive Cart Apulia extra virgin olive oil
Juice of 1 lemon (about 3 T)
1 T Olive Cart Rosemary Olive Oil
½ t. finely chopped fresh rosemary
Fresh ground pepper
Boil shrimp in boiling water 2-3 minutes. Drain and rinse under cold water. Peel and devein shrimp. Dry well and place in bowl. Combine oils, juice, chopped rosemary and salt and pepper. Mix well and pour over shrimp. Marinate 20-30 minutes and serve. Garnish with rosemary sprigs, if desired
Broccoli & Cauliflower Cheddar Gratin
4 cups broccoli florets
4 cups cauliflower florets
¼ c. Olive Cart garlic olive oil
1 T Olive Cart hot pepper olive oil
½ lb. sharp Cheddar cheese, coarsely shredded
¼ c. Olive Cart Black Greek olives
1/cup coarse plain dry bread crumbs
Preheat oven to 400 degrees. Butter a 2" deep 2 quart baking dish. Bring a large saucepan of salted water to a boil, add the broccoli and cauliflower and cook until crisp-tender, 3 minutes. Drain thoroughly. In a large skillet, heat 2 T. of the oil over moderate heat. Add red pepper. Turn off the heat and add broccoli and cauliflower and toss. Add half the cheese and the olives to vegetables. Transfer to the baking dish and sprinkle with remaining cheese. In a small bowl, toss the crumbs with the remaining oil, season with salt and pepper. Sprinkle crumbs over cheese, bake 12 minutes until cheese is bubbly.
Easy & Tasty Bruschetta
8 - ½" thick slices French or Italian bread
¼ c. Olive Cart Garlic Olive Oil
1 T Olive Cart Sundried Tomato Olive Oil
1 T Olive Cart Basil Olive Oil
2 medium ripe tomatoes, thinly sliced
½ t. pepper
Toast bread until lightly browned on both sides under a broiler. Rub top of bread with garlic oil and drizzle with sundried tomato and basil oils. Top with tomato slices and pepper. Broil close to flame for 1 minute and serve at once. Can be serve on a platter with slices of mozzarella cheese and any of our stuffed gourmet Olive Cart olives.
Garlic-Lover’s Pizza Crust
2 c. flour
4 T. Olive Cart garlic olive oil
7/8 c. hot water
1 t. yeast
1 t. salt
2 T. sugar
Let above sit in bowl while prepping your ingredients for toppings, about 15 minutes. Spread crust out on pizza stone and continue with favorite sauce and toppings. Bake pizza at 450 degrees on lower rack about 18-20 minutes
Spicy Garlic Healthy Chicken Nuggets
2 boneless chicken breasts, cut into bite sized strips
¼ c. Olive Cart Garlic Olive Oil
½ t. black pepper
½ c. bread crumbs
1 T Olive Cart Hot Pepper Olive Oil
Marinade chicken strips in garlic olive oil and pepper for 30 minutes. Drain off excess marinade. Preheat oven to 475. Mix bread crumbs with cayenne. Dip both sides of chicken strips in mixture. Arrange strips in one layer on a baking sheet. Bake for 15 minutes, turn and bake 5 more minutes. Serve warm and dip in honey mustard sauce.
Warm Green Bean & Potato Salad
1 lb. red new potatoes
Salt and pepper
2 T. Olive Cart Garlic Olive Oil
4 slices bacon, cut crosswise into ½" pieces
½ lb. green beans, trimmed and cut into 1 ½" lengths
1-2 T. Olive Cart Lemon Olive Oil
In a large saucepan, cover potatoes with 2" salt water. Bring to a simmer and cook until tender. Drain. In a large skillet, heat oil, add potatoes and season with salt and pepper. Cook mashing potatoes slightly, until golden brown in spots, about 5 minutes. Transfer to dish and keep warm. Add bacon to skillet. Cook until brown. Add green beans and cook until beans are tender-crisp. Add to potatoes along with lemon oil to taste.
Red Beef Marinade
3-4 lb. chuck roast
1 bottle red wine
Juice from 4 lemons
¼ c. fresh oregano
¾ c. Olive Cart garlic olive oil
¼ c. fresh parsley
½ c. Olive Cart rosemary olive oil
Salt and pepper to taste
Marinate meat overnight in container. Remove meat from marinade. Grill to preference basting with reserved marinade.
Artichoke & Cheese-Stuffed Mushrooms
24 large white mushroom caps
¼ c. Olive Cart Apulia olive oil
2 cans sliced or quartered artichoke hearts
1/8 c. Olive Cart Lemon olive oil
¼ c. Olive Cart Garlic olive oil
¼ t. nutmeg
Dried thyme
Handful grated Parmesan
Handful parsley leaves, finely chopped
1 tub shredded Asiago cheese, 8 oz.
Preheat oven to 400. Place mushrooms in a large plastic food storage bag. Drizzle in olive oil to coat. Marinade 5 minutes.. Scatter on cookie sheet. Roast 10 minutes, round side up. Season with salt and pepper and flip over. Toss drained artichokes with lemon oil, garlic oil, nutmeg, thyme, grated cheese and parsley. Fill the mushroom caps, mounding the filling up. Top the artichokes with shredded Asiago cheese and return to oven for 5 mins.
Lemon Chicken With Capers
4 6 oz. skinless, boneless chicken breasts
¼ t. salt and pepper
3 T. flour
3 T. Olive Cart Lemon oil
½ cup chicken broth
2 T. capers
3 T. flat leaf parsley
Place chicken between 2 sheets of plastic wrap; pound to even thickness using a meat mallet. Sprinkle chicken with salt and pepper. Place flour in shallow dish and dredge chicken in flour. Pour oil in large skillet over medium heat. Add chicken to pan, cook 3 minutes. Turn chicken over. Add broth and capers reducing heat and simmer until thoroughly cooked and basting occasionally with sauce. Sprinkle with parsley. Remove chicken from pan; keep warm. Bring sauce to a boil until thick and drizzle over chicken.
Easy & Tangy Microwave Broccoli
12 oz. broccoli florets
2 t. lemon zest
1 T. Olive Cart Garlic Olive Oil
3 T. Olive Cart Lemon olive oil
Add broccoli, zest, garlic and lemon oil in a microwave safe bowl. Stir to coat completely. Cover bowl with plastic and microwave on high for 4-5 minutes. Sprinkle a little more oil over broccoli before serving with salt and pepper. Serve immediately.
Balsamic-Poached Chicken with Asparagus
1 lb. new potatoes, halved or quartered
3 T. Olive Cart Apulia extra virgin olive oil
1 t. salt
¼ t. black pepper
1 lb. asparagus, trimmed
1 14.5 oz. can chicken broth
1 cup Olive Cart Condimenti Balsamic
1 ½ lb. boneless skinless chicken breasts
Heat oven to 400. Place the potatoes in a roasting pan. Add oils, salt, pepper and toss. Roast for 30 minutes, shaking the pan once. Add the asparagus to the pan and toss. Roast until asparagus is tender, 12-15 min. Meanwhile in a saucepan, bring the broth and balsamic to a boil. Add the chicken and if necessary enough water to cover it. Simmer for 1 minute. Cover, remove from heat and set aside until cooked through, about 15 minutes. Transfer the chicken to a cutting board. Return the liquid to medium-high heat and simmer until reduced to 1/3 cup, about 10 minutes. Slice the chicken. Divide the ingredients among individual plates. Drizzle with the balsamic mixture.
Healthy Oven Fries
For added flavor, substitute one of our flavored oils instead.
3 large baking potatoes
¼ cup kosher salt
3 T. Olive Cart
Extra kosher salt (for sprinkling)
Set the oven for 400 degrees. Cut the potatoes lengthwise into ¼" slices. Cut across the slices to make thin matchsticks. Fill a large bowl with ice-cold water and stir in the salt. Soak the potatoes, rinse and pat dry. Brush 2 rimmed baking sheets with olive oil. Spread the potatoes on the sheets and sprinkle with olive oil. With your hands, toss them so they're covered with oil. Sprinkle lightly with salt. Bake the potatoes for 10 minutes. With a spatula, flip them over. Continue baking for 30-40 minutes, turning often, or until the potatoes are crisp and golden.
Layered Pear, Feta & Cranberry Salad
½ head romaine lettuce, torn & cut into bite size pieces
3 pears, cut into bite size pieces
1 ½ cup dried cranberries
1 ½ cups feta cheese, crumbled
1 cup walnuts, chopped
½ cup Olive Cart Peach Balsamic
Vinaigrette:
¾ cup Olive Cart Apulia olive oil
3 T. Olive Cart Peach Balsamic
1 t. Dijon mustard
1 t. honey
1 t. garlic, minced
Salt and pepper
Layer lettuce, pears, cranberries, feta and walnuts. Repeat. Garnish - with a few thin slices of pears on top. Drizzle with the vinaigrette and enjoy!
Pork Chops with Tangy Peach Salsa
3 T. Olive Cart
1 ¼ cups prepared salsa
1/3 c. Olive Cart Peach Balsamic
4 boneless pork chops
2 T. taco seasoning
Heat oil in a large skillet over medium heat. Mix salsa and vinegar in a small bowl. Coat each side of pork chops with 1 t. taco seasoning. Add chops to the pan; cook until deep brown and cooked through, about 6 minutes per side. Transfer pork chops to a dinner plate and keep warm. Add salsa mixture to the skillet, stir and simmer and 2-3 minutes to thicken. Spoon a portion of sauce over each chop and serve.
Asparagus & Strawberry Salad
1 1/2 lb. asparagus, cut into ½" pieces
½ c. Olive Cart raspberry balsamic vinegar
2-3 cups strawberries, sliced thick
½ red onion, sliced very thin
1 T. caramel topping or honey (plus more for drizzle as finish)
1 T. Olive Cart Apulia olive oil
Fresh grated nutmeg
Salt and pepper to taste
Garnish: Caramel topping to taste
1-2 T. sliced toasted almonds
Cook asparagus in well salted boiling water for 3-5 minutes. Rinse in cold water. Microwave onion in a 1/8 c. of water for 1 minute and rinse well in cold water and drain. Arrange asparagus on a platter. Arrange strawberries over asparagus or toss. Whisk caramel or honey into balsamic, add oil, nutmeg, salt and pepper. Add onions to the vinegar mixture. Pour the mixture over asparagus. Drizzle with caramel topping. Sprinkle almonds over the salad.
Chicken with Tomato & Apple
4 chicken halves
Salt and pepper
3 T. Olive Cart Apulia olive oil
3 T. chopped onion
1 T. Olive Cart Olive Oil
¼ cup white wine
1 cup Olive Cart Red Apple Balsamic
3 cups canned tomato
3 T. butter
Season the chicken with salt and pepper. Heat a large sauté pan until very hot. Add oil and when almost smoking, add the chicken and sauté until golden brown on all sides. Add the onion and garlic oil. Cook for 2 minutes. Transfer meat to a plate and keep warm. Deglaze pan with the wine and vinegar. Reduce by half. Add the tomato, butter and chicken. Reduce heat and simmer for 20 minutes until chicken is cooked.
Orange-Rosemary Vinagarette
1 large orange
2 T Olive Cart Condimenti Balsamic Vinegar
1 T red wine Vinegar
1 T minced shallot
2 T Olive Cart Rosemary Olive Oil
1 t. light brown sugar
½ t. salt
¼ t. fresh ground black pepper
¾ C Olive Cart Blood Orange extra virgin olive oil
Grate the zest off the orange into a small bowl.(You should end up with 2 tsp of zest) Using a serrated knife, cut away the rind and discard. Cut each section of the orange from between the membranes and place in the bowl. Squeeze the remaining membranes to release the juices, then discard. In a blender, process the orange sections with the zest & the juice, balsamic vinegar, red wine vinegar, shallot, rosemary, brwn sugar, salt & pepper. With the machine running, add the oil in a steady stream until smooth & thickened.
Sundried Tomato & Garlic Dip
8 oz. cream cheese spread
½ c. Miracle whip dressing
½ c. sun dried tomatoes, chopped
2 T. finely chopped fresh chives
1 T Olive Cart Sundried Tomato Olive Oil
1 T Olive Cart Garlic Olive Oil
1 t. fresh ground pepper
Mix all ingredients until well blended. Refrigerate until ready to serve. Serve with crackers and cut up vegetables.
Baby Green Salad With Tangy/Sweet Dressing
6 cups baby greens
¼ red onion, sliced thinly
¼ cup blue cheese, crumbled
¼ cup pecans, toasted
Vinaigrette:
¼ cup Olive Cart Tangerine Balsamic
¼ cup
¾ t. pepper
½ cup Olive Cart Blood Orange oil
½ cup water
Vinaigrette: Whisk all ingredients until smooth, add water if needed.
Combine greens, onions and desired amount of vinaigrette in a medium sized bowl. Arrange on serving platter and garnish with blue cheese and pecans. Serve immediately.
Tangerine Chicken Stir Fry
2 T. Olive Cart Apulia olive oil
2 chicken breasts, cut into bite sized pieces
1 red bell pepper, thinly sliced
2 cups snow peas
4 T. soy sauce
2 T. tomato juice
2 T. water
2 T. Olive Cart tangerine balsamic
1 ½ t. cornstarch
2 large tangerines
3 cups bean sprouts
Heat oil in a wok. Saute chicken until almost cooked through. Add pepper and snow peas, stir fry until chicken is cooked through and veggies are tender. Mix together soy sauce, juice, water, balsamic and cornstarch. Then add to the pan and stir until thickened. Peel and cut tangerines into segments, add to pan with bean sprouts. Simmer until warmed through. Serve over rice or noodles.
Fantastic Balsamic Marinade
1 ½ cup Olive Cart Condimenti Balsamic
1 T. soy sauce
1 cup Olive Cart Apulia extra virgin oliveoil
1 tablespoon + 1 teaspoon brown sugar
½ cup finely minced sweet onion
Cracked black pepper
In a small bowl, whisk together the vinegar, oil brown sugar, onion and pepper. Pour over desired meat and marinate in the refrigerator for 1-4 hours, turning meat occasionally.
Rosemary Balsamic Chicken
6 boneless, skinless chicken breast halves
1 ½ t. fresh rosemary
2 cloves garlic
½ t. freshly ground pepper
½ t. salt
1 T. Olive Cart
1 T. Olive Cart Rosemary extra virgin olive oil
4-6 T. white wine
¼ c. Olive Cart Condimenti Balsamic
Rinse chicken and pat dry. Combine rosemary, garlic, salt and pepper in a small bowl. Place chicken in a large bowl, drizzle with oil and rub with spice mixture. Cover and refrigerate overnight. Preheat oven to 450. Place chicken in sprayed heavy roasting pan, roast for 10 minutes. Turn chicken over and bake 10 more minutes. If the pan becomes dry stir in 1-2 T. of white wine at a time. Drizzle the vinegar over the chicken in the pan. Transfer chicken to plate stirring the liquid and drizzle over the chicken.
Garlic-Peach Marinated Chicken
¼ cup Olive Cart Peach Balsamic
2 T. Honey
1 t. Soy Sauce
¼ t. Ginger
¼ cup Olive Cart Garlic Olive Oil
6 large chicken thighs
Combine all ingredients, pour over chicken (shrimp or pork work well, too), and allow marinating for 4 - 12 hours. This marinade is great on the grill or as an oven roasted dish. We roasted the chicken in the oven at 350 degrees for 45 minutes.
Easy Blood
An easy way to make knock-out orange brownies that your friends and family will rave about without spending hours in the kitchen.
Simply substitute the oil in any boxed brownie mix with the same amount of our Olive Cart Blood Orange Olive Oil.
Everyone will love these brownies and you don’t even have to tell them that they are much healthier for them too!