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Mango, Balsamic & Persian lime Olive Oil Frozen Yogurt

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Mango, Balsamic & Persian lime Olive Oil Frozen Yogurt
 
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Mango, Balsamic & Persian Lime Olive Oil Frozen Yogurt
Ingredients
  • ** Special equipment needed: ice cream maker**
  • 2 cups full fat, thick yogurt
  • 1½ cups thawed mango puree (or fruit puree of choice)
  • 1 cup heavy cream
  • 2 tablespoons powdered milk
  • 1 cup sugar
  • ½ teaspoon salt
  • ¼ cup Olive and Then Some Persian Lime Olive Oil
  • 2 Tablespoons Olive and Then Some Key Lime White Balsamic
Instructions
  1. In a large mixing bowl, whisk all ingredients together until sugar completely dissolves. Churn mixture according to manufacturer's instructions. Serve right away as soft serve or transfer to an airtight container and harden in freezer for 4 to 5 hours. (Freezing in several smaller containers will greatly reduce hardening time.)

 

Best Balsamic BBQ Sauce…..EVER!

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Serves: 3 cups
Ingredients
  • ½ cup brown sugar
  • 1½ cups ketchup
  • ¼ cup molasses
  • 1 cup Olive and Then Some Traditional Dark Balsamic or your choice. (Olive and Then Some Espresso Dark Balsamic or Serrano Honey Vinegar would be delicious too)
  • 2 tablespoon Worcestershire sauce
  • 2 tablespoons dry mustard
  • 2 tablespoons Olive and Then Some Baklouti Olive Oil.
  • 1 small white or yellow onion, minced
  • 2 teaspoons granulated garlic
  • 2 teaspoons smoked paprika (mild or spicy)
  • 2 teaspoons cayenne (optional for lover's of heat)
  • 2 teaspoons kosher salt
  • Fresh ground pepper to taste
Instructions
  1. Heat the olive oil of your choice in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add ketchup, Worcestershire, molasses, brown sugar, balsamic vinegar, mustard, granulated garlic, smoked paprika, black pepper, cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.
  2. Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month. This is great on everything - chicken, ribs, burgers....You can literally put it on anything!

 

Roasted Cherry Tomato Bruschetta with Basil and Ricotta

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Roasted Cherry Tomato Bruschetta with Basil and Ricotta
 
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Ingredients
  • 1 loaf of good quality crusty Italian or French Bread
  • 2 cups fresh, good quality ricotta cheese
  • ½ cup Olive and Then Some Extra Virgin Olive Oil (EVOO) - Picual, Hojiblanca, or Koroneiki would go well here
  • ¼ cup Olive and Then Some Tuscan Herb Olive Oil or Olive and Then SomeGarlic Olive Oil
  • 3 cups super sweet cherry tomatoes
  • 1 cup packed fresh basil leaves
  • 3 large garlic cloves
  • 1 cup good quality sun dried tomatoes in oil, drained well
  • 2 teaspoons sea salt
  • fresh cracked pepper to taste
Instructions
  1. Preheat a grill, BBQ or oven to 425 F.
  2. In a medium bowl, whisk the ricotta with 1 teaspoon salt and set aside.
  3. Toss the cherry tomatoes with ¼ cup Olive and Then Some EVOO, a teaspoon of salt, and pepper to taste. Roast the cherry tomatoes in a cast iron skillet for 15 minutes until blistered and fragrant. Set aside to cool.
  4. Slice the bread into 1" thick slices, drizzle the slices with ¼ cup Olive and Then Some EVOO, and grill over high heat, on the BBQ or an indoor cast iron grill until golden, about 5 minutes per side. Using two of the garlic cloves, rub each side of the still warm grilled bread. Set aside.
  5. Sundried tomato and basil pesto
  6. In the bowl of a food processor or blender, add the sundried tomatoes, ½ cup basil, 1 garlic clove, ¼ cup Tuscan Herb Olive Oil and process to a paste consistency.
  7. For assembly
  8. Spread 1 tablespoon sundried tomato pesto over over one side of the each slice of grilled bread. Top by spreading 1 tablespoon of ricotta. Then place 2 or 3 cherry roasted cherry tomatoes over the ricotta layer, and then add a basil leaf between each tomato (if you're feeling fancy). Otherwise just sprinkle the bruschetta with torn basil leaves.
  9. Finish each bruschetta with additional sea salt, fresh ground pepper, and a drizzle of Olive and Then Some EVOO or Tuscan Herb olive oil.. Serve immediately!

 

Collegiate Towels

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We have not been able to keep these in Stock!

Our popular flour sack kitchen towels representing local Universities in South Carolina have been big sellers and hard to keep in stock!

We have several different styles in our stores.

Give us a call at the store nearest you to see what we have available.

Simpsonville 864-608-5567

Spartanburg 864-582-4442

 

Salad In A Jar & Salad Dressings Class

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One of our most commonly asked questions is,

“What are some easy salad dressings we can make with your oils and balsamic?”

This class will answer that question, giving you salad dressing suggestions, ideas and a chance for you to create your own. You will also make and take home two salads using the salad dressings made from our oils and balsamic.

NEXT SALAD IN A JAR CLASS is May 1, 2018 at 5pm. $20 per person. Call us at 582-4442 for more details!

 

You can also book a Private Salad in a Jar Party with Olive and Then Some.

Call us the find out how at 582-4442.

Smoky Almonds Roasted with Olive Wood Smoked Olive Oil

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Smoky Almonds Roasted with Olive Wood Smoked Olive Oil
 
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Ingredients
  • 3 cups (1 pound) whole raw almonds
  • 2 tablespoons Olive and Then Some Olive Wood Smoked Olive Oil
  • 1 teaspoon fine sea salt
  • 1 teaspoon fresh or dried rosemary leaves, crushed
Instructions
  1. Preheat oven to 350°F.
  2. In a medium bowl, toss together all ingredients until almonds are well coated. Spread the almonds in a single layer onto a large baking sheet. Roast for 10-15 minutes, stir, and continue roasting for another 10 minutes until fragrant and golden brown. Cool completely before serving.

 

Marinated Steaks with Olive Wood Smoked Olive Oil

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Marinated Steaks with Olive Wood Smoked Olive Oil
 
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Serves: 4
Ingredients
  • 4 - 2" thick steaks: use either strip, porterhouse, t-bone or tenderloin steaks weighing about 8 oz. each
  • Kosher salt and freshly ground black pepper
  • 4 sprigs thyme or rosemary (optional)
  • 2 garlic cloves (optional)
  • 2 shallots, thinly sliced (optional)
  • 3 tablespoons Olive and Then Some Olive Wood Smoked Olive Oil
Instructions
  1. Generously season the steaks with salt and pepper. Place 2 tablespoons smoked olive oil, shallots, rosemary, and garlic into resealable bags along with the steaks. Marinate for 2 hours.
  2. Remove the steaks form marinade and prepare your grill. Grill to desired doneness.

 

The Best Grilled Halibut

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The Best Grilled Halibut
 
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Ingredients
  • ¼ cup Olive and Then Some
  • Olive Wood Smoked Olive Oil
  • 2" Sprig fresh rosemary, coarsely chopped
  • 1 tablespoon medium course sea salt
  • 1 teaspoon fresh ground pepper
  • 2 medium fresh lemons quartered
  • 2 pounds fresh halibut fillets about 8 oz. portions - (or use your favorite fresh fish, poultry or Portabello mushrooms and/or eggplant.)
Instructions
  1. )Put the rosemary sea salt, and pepper into a small zip bag. Close the bag and crush it a few times between your palms. This will season the salt with rosemary.
  2. )In a large zip bag or container with a lid, place the fish fillets. Sprinkle with the rosemary sea salt and gently massage to coat evenly. Add the smoked olive oil and massage again to coat evenly.
  3. )Allow the fillets to marinate for about 30 minutes or up to 1 hour. (My halibut was cooked to perfection indoors on a cast iron stove-top grill. However, you can prepare a charcoal grill, gas grill, or even roast the halibut in the oven.
  4. )Grill the fish, skin side down, over medium, indirect flame, flipping after about 4 minutes. Pull the fish off the heat source just before it's done, allowing it to rest, loosely covered in foil for a two minutes before serving. This will allow your fish to cook through from the residual heat as opposed to becoming overdone on the exterior.
  5. Serve with lemon wedges.
  6. Makes 4 generous portions or 8 average portions

 

Raspberry White Balsamic Mojito

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Raspberry White Balsamic Mojito
 
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Ingredients
  • 1 small sprig mint
  • 2" long zest of of lime peel
  • 4-6 fresh raspberries
  • 1 fluid ounce Olive and Then Some Wild Raspberry White Balsamic
  • 2 fluid ounces rum
  • 2 fluid ounces club soda
Instructions
  1. Muddle mint leaves, lime peel, raspberries, and balsamic together in a shaker. Fill the shaker with ice and add the rum; cover and shake until chilled. Pour entire contents of shaker into a Collins glass and top with club soda.

 

Spartanburg Gift Items

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We have a great selection of Spartanburg gifts. Our Spartanburg plates and  platters are made exclusively for Olive and Then Some! We also have Spartanburg wine glasses, kitchen towels, and tile coasters.

Come see all of those gifts, as well as other locally sourced gifts that we carry!