- Soak the chia seeds in ⅓ cup Strawberry or Blueberry Balsamic for at least 20 minutes prior to making the recipe.
- Add the soaked chia seeds, olive oil and banana to the blender jar and blend to a smooth consistency.
- Add the baby kale or spinach and blueberries to the blender and process until completely smooth.
- Makes 2 generous portions or 4 smaller servings.
Chia, Blueberry & Olive Oil Smoothie
Start your day with this power packed smoothie chocked full of great antioxidants and nutrients!
Garlic and Ranch Crackers
- Preheat oven to 250 degrees
- In a large bowl, combine the dressing mix, Garlic Olive Oil.
- Add oyster crackers, and toss to coat.
- Spread evenly on a baking sheet.
- Bake for 15 to 20 minutes in the preheated oven, stirring gently after 10 minutes.
- Remove from oven, and allow to cool before serving
Spicy Grilled Shrimp
- 24 jumbo shrimp, peeled and deveined
- 8 wooden skewers, soaked in water 20 minutes
- 4 cloves garlic, finely chopped
- 3 tablespoons Olive and Then Some Harissa Olive Oil
- 1 tablespoon red pepper flakes
- 1 tablespoon sugar
- Lime Wedges for skewer garnish
- Heat grill on high.
- Thread 3 shrimp on each skewer and lime wedge
- Combine remaining ingredients and brush on shrimp skewers.
- Grill approximately 3 minutes per side
Huli Huli Chicken
Our spin on the classic Hawaiian "Huli-Huli" chicken. And, the best part is that this recipe doesn't require firing up the grill. The results are amazing right out of the oven!
- 4 pounds chicken drumsticks, wings, or cut up whole chicken
- Scallions for garnish
- Marinade Ingredients:
- ⅓ cup soy sauce
- ¼ cup honey
- ⅓ -1/2 cup Olive and Then Some Blackberry Ginger Balsamic
- 1-2 Tbsp. Olive and Then Some Sesame Oil
- 1-2-more pieces ginger root, crushed
- 3 cloves garlic, crushed
- 3 Tablespoons Olive and Then Some Baklouti Olive Oil
- Combine all the marinade ingredients in a blender or food processor and process until smooth. Reserve a few tablespoons of marinade. Pour over the chicken and refrigerate for a minimum of 2 hours or overnight.
- Preheat oven to 400 degrees F. (or prepare a grill for indirect cooking) Line a large sheet pan with foil and top with a wire rack. Bake chicken until cooked through and skin is crispy about 45-50 minutes. About 20 minutes through the process, turn the chicken pieces so that they crisp up evenly. Brush with additional reserved sauce as they come out of the oven and sprinkle with sliced scallions.
- Serve with rice, grain or starch of your choice.
Lavender Balsamic Honey Glazed Chicken
- Preheat oven to 400 degrees.
- Season chicken quarters with salt & drizzle with Rosemary Olive Oil and arrange in one layer onto a baking sheet. Bake in the oven for 20 minutes.
- In the meantime, combine lavender balsamic, thyme & honey in a small bowl.
- Baste the chicken with the lavender honey marinade every 5 minutes for an additional 15-20 minutes or until completely cooked though and a thermometer inserted into the thickest part of the chicken reads 165 degrees F.
- Remove chicken from the oven, loosely cover with aluminum foil and allow to rest for 5 minutes before serving.
Brownies with Dark Espresso Balsamic Truffle Topping
Modified from As Old As Time, by Michele Senac
- 2 Tablespoons Olive and Then Some Dark Espresso Balsamic or Raspberry Dark Balsamic
- 10 oz high quality 60% cocoa bitter sweet chocolate chips
- 1-14oz can sweetened condensed milk
- 1 tsp vanilla
- 3 tablespoons unsalted butter, softened
- Brownie Bites (available in most grocery store bakeries)
- Olive and Then Some Espresso Dark Balsamic or Raspberry Dark Balsamic for drizzling
- Chocolate covered Espresso Beans or Fresh Raspberries for garnish
- In microwave safe bowl, combine first five ingredients and stir. Microwave 1 minute. Stir and microwave an additional 30 seconds. Remove from microwave, stir and set aside.
- Using a wooden skewer, poke holes in the brownie bites. Drizzle brownie bites with the Espresso Dark Balsamic. Spoon on the truffle topping and add a chocolate covered espresso bean for garnish.
- *Raspberry Dark Balsamic and Fresh Raspberries can be substituted for the Espresso Balsamic and Espresso Beans if desired. So many options for substitutions among our dark balsamics.
- Recipe modified from As Old As Time by Michele Senac. We carry Michele's cookbooks in our store.
Classic Italian appetizer
- 6-7 ripe tomatoes
- 2 cloves of garlic, minced
- 1 Tablespoon Olive and Then Some Tuscan Herb Olive Oil
- 1 tsp. Olive and Then Some Traditional Dark Balsamic
- 6-8 fresh basil leaves, thinly sliced
- 1 tsp kosher salt, more or less to taste
- 1 tsp freshly ground pepper, more or less to taste
- Fresh Mozzerella
- Spring Mix
- Remove seeds from tomatoes and chop. (seeding the tomatoes will remove a lot of liquid from the tomatoes, so DO NOT skip this step). Mix in the minced garlic, tuscan herb olive oil, and the traditional balsamic. Stir in the thinly sliced basil leaves, adding salt and pepper( tomatoes love salt so you may need more than you expect).
- Place Fresh Mozzerella on a bed of mixed greens, spoon bruschetta over top and add extra drzzle of the Tuscan Herb olive oil.
- The more traditional way of serving: In place of the fresh mozzerella and spring mix, serve the bruschetta on top of toasted slices of Italian bread.
Balsamic Glazed Caprese Chicken
Our favorite Caprese salad as a delicious main course!
- 6 bone-in chicken thighs*
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- cracked black pepper, to taste
- 1 tablespoon Olive and Then Some Basil Olive Oil or Olive and Then Some Extra Virgin Olive Oil of your choice.
- 2 tablespoons minced garlic
- ⅓ cup Olive and Then Some Raspberry Dark Balsamic, (Traditional Dark Balsamic or Strawberry Dark Balsamicwould be delicious in this recipe too)
- 2 cups grape or cherry tomatoes, divided
- 8 oz. fresh mozzarella cheese, cut into six ½-inch slices
- ¼ cup fresh basil leaves for garnish
- ) Preheat oven to 400°F. Season each chicken thigh with the oregano, basil, salt and pepper. Heat the olive oil in a large oven-proof pan such as a dutch-over or skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes each side. Skin side down first, if not using skinless. Transfer chicken to a plate; drain most of the excess oil, leaving about a tablespoon of the oil.
- ) Return the dutch-oven back to the stove; sauté garlic until fragrant (about 1 minute). Add the balsamic vinegar; stirring to combine. Bring to a simmer, while stirring occasionally, until the glaze has thickened (about 5-6 minutes).
- ) Return the chicken to the pan, turning in the glaze to evenly coat. Add 1 ½ cups of the tomatoes, whole, around the chicken and place the chicken into the oven. Bake until the chicken is completely cooked through (about 30 minutes).
- ) Top each chicken with a slice of mozzarella cheese; return back into the oven for an additional 5 minutes or until the cheese has melted.
- ) Remove the chicken from the pan and turn up the heat to cook the sauce down a little bit, about 3 minutes. Slice the remaining ½ cup tomatoes in half; place them on top of the cheese; pour over some of the balsamic sauce from the pan and garnish with basil. Serve immediately.
- *bone-in, skin on chicken thighs are listed in the recipe, but boneless, skinless or any variation would be just as successful.
Savory Pumpkin Hummus
- 2 T. Olive and Then Some Key Lime White Balsamic, or Olive and Then Some Sicilian Lemon White Balsamic
- 2 T. Tahini, or substitute with Olive and Then SomeSesame Oil
- 3 Cloves Garlic
- ¾ tsp. Salt
- 2-15 oz cans Garbanzo Beans
- 2 T. Olive and Then Some Olive Wood Smoked Olive Oilor Olive and Then Some Harissa Olive Oilor your choice of any Olive and Then Some ultra premium extra virgin olive oil
- 1-15 oz can Pumpkin puree
- 1 tsp Ground Cumin
- ½ tsp Cayenne Pepper or Chipotle Chili Pepper
- ¼ cup Toasted Pumpkin Seeds Kernels
- 1 pinch Paprika or Smoked Paprika
- Pulse balsamic, Tahini or Sesame Oil, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper and process until well blended.Transfer hummus to a container with lid and refrigerate at least 2 hours.
- Adjust seasoning and fold pumpkins seed kernels into the hummus. Garnish with paprika.
- Before serving, drizzle with Olive and Then Some Olive Wood Smoked, Hariisa, Chipotle, Blood Orange, Garlic or olive oil of your choice.
- Cooks Notes: you may need to add a small amount of water during the mixing in the food processor to get desired consistency.
- 2 pounds chicken wings
- 4 slices ginger
- 3 scallions, thinly sliced
- 2 tablespoons Olive and Then Some Garlic Olive Oil
- 1 tablespoon Olive and Then Some Chipotle Olive Oil
- ½ cup Olive and Then Some Tangerine Dark Balsamic
- ¼ cup honey
- ½ tablespoons light soy sauce
- 1 teaspoon Olive and Then Some Roasted Sesame Oil
- Rinse chicken wings and pat dry. In a large shallow bowl or zip lock bag add all the ingredients, reserving 1 tablespoon garlic olive oil and chipotle olive oil. Add the wings and toss to coat. Cover and marinate the wings in the refrigerator for at least 2 hours or up to 8 hours.
- Remove wings from marinade and pat dry. Heat a large (preferably non-stick) sauté pan (12"+) over medium heat. Add one tablespoon Chipotle olive oil and one tablespoon of garlic olive oil to the pan. Add the wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat as the glaze caramelizes. Cook until the wings are nicely browned, sticky, and cooked through. Garnish with additional sliced scallions before serving.