Olive~Me & Co.’s Chili Balsamic Chicken and Peppers

Olive~Me & Co.’s Chili Balsamic Chicken and Peppers

Ingredients:

  • 1/4 cup Olive~Me & Co.’s House Blend olive oil, divided
  • 4 skinless, boneless chicken breast halves – cut into strips
  • salt and pepper to taste
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 orange bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 4 large cloves garlic, finely chopped
  • 1 tablespoon dried basil
  • 1/4 cup Olive~Me & Co.’s Chili balsamic vinegar, divided

Directions:

  1.  Heat 2 tablespoons Olive~Me & Co.’s House Blend olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
  2. Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons of Olive~Me & Co.’s Chili balsamic vinegar.
  3. Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar. Serve over bed of rice, quinoa or greens.

Olive~Me & Co.’s Hawaiian Salad with White Pineapple Balsamic Vinegar

Olive~Me & Co.’s Hawaiian Salad with White Pineapple Balsamic Vinegar

 

Salad:

  • 2 cups baby spinach leaves or lettuce of your choice
  • 1 ounce slice of black forest ham, chopped into bite size pieces
  • 1 ounce fresh mozzarella, thinly sliced or diced
  • 1/8 – 1/4 cup fresh pineapple, sliced thinly and cut into bite size pieces

Pineapple Balsamic Salad Dressing:

  • ½ cup puree from fresh pineapple
  • 3 tablespoons Olive~Me & Co.’s White Golden Pineapple balsamic vinegar
  • 2-3 tablespoons honey
  • 1/4 cup Olive~Me &Co.’s House Blend olive oil
  • pinch of salt
  • 2 generous dashes of cayenne pepper, adjust to taste.

Place the chunks of pineapple in the bottom of the blender. Puree until completely smooth. Add the vinegar, honey and oil. Blend until smooth. Add salt and pepper to taste. Pulse to combine. Pour into a glass jar and refrigerate. Shake well before serving. Enjoy!

Olive~Me & Co Olive Biscotti

Ingredients:

  • 1 1/2 cup all-purpose flour
  • 2/3 cup semolina flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons fresh rosemary, finely chopped
  • 1/3 cup black olives
  • 2/3 cup sugar
  • 1/3 cup and Olive~Me & Co. extra virgin olive oil (try our Blood Orange Olive Oil for an even more intense orange flavour)
  • 1 tablespoon freshly grated blood orange zest (or regular orange zest)
  • 2 eggs

Directions:

  1. In a medium mixing bowl, combine flour, semolina, baking powder, salt, and rosemary. Set aside. If your olives are packed in oil or brine, drain. Finely chop olives and add to dry mixture.
  2. In a small mixing bowl, whisk together the sugar, oil, zest and eggs. Scrape into dry mixture and fold together until dough is fully mixed. Pat into a log about 12 inches long and nearly 3 inches wide, wrap in plastic and chill at least half an hour.
  3. Meanwhile, place a rack in the center of the oven. Preheat oven to 350°F. When ready to bake, place dough on a cookie sheet lined with parchment paper or a silicone mat, patting into an even rectangle. Place in center of oven and bake for 20 minutes, then rotate and bake another 10 minutes. To test , press lightly in center of biscotti loaf. The loaf is done when center is firm and springs back to the touch. Remove from oven and allow to cool fully.
  4. Turn oven down to 300°F. Using a serrated bread knife, gently slice cooled biscotti into 1/2 inch slices. Lay slices out on parchment or silicone-lined baking sheet and bake for 7 minutes. Touch tops of slices; if they’re still soft on the surface, bake another 2-4 minutes. Once the tops are crisp, remove baking sheet from oven, flip slices and bake until biscotti is crisp throughout, another 3 to 5 minutes. Allow to cool completely before storing in airtight containers.

Olive~Me & Co Olive Bread

Ingredients:

  • 3 cups bread flour
  • 2 teaspoons active dry yeast
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • 1/2 cup chopped black olives
  • 3 tablespoons any Olive~Me & Co EVOO 
  • 1 1/4 cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon cornmeal

Directions:

  1. In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.
  2. Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
  3. Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.
  4. While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).
  5. Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
  6. Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.

Olive~Me & Co. Hazelnut and Olive Oil Shortbread Cookies

Makes 18 to 24 small cookies

Ingredients:

  • 1 1/4 cup hazelnut meal
  • 3/4 cup flour
  • 1/4 cup brown sugar
  • 1/4 cup powdered sugar, plus 1/4 cup for your glaze
  • 1 teaspoon kosher salt
  • 1 lemon, zested and juiced
  • 1 teaspoon vanilla
  • 1/2 cup Olive~Me & Co Extra-Virgin Olive Oil or our Butter Flavoured Extra Virgin Olive Oil

Directions:

  1. Heat the oven to 375 F. Whisk together the hazelnut meal, flour, brown sugar, 1/4 cup powdered sugar, salt and lemon zest. Whisk in the vanilla and you r choice of olive oil. The dough will be sandy and quite crumbly.
  2. Press the dough firmly into a 8- by 8-inch (or 9- by 9-inch) dish. Bake for 20 minutes or until just lightly browned around the edges. Immediately cut the shortbread into squares or fingers. Let cool completely before lifting them out of the pan.
  3. Meanwhile, whisk together 1 tablespoon of the lemon juice and the remaining 1/4 cup powdered sugar and drizzle over the warm cookies. Alternatively drizzle Olive~Me & Co Chocolate Balsamic over.

Olive~Me & Co’s Chocolate Peanut Butter Cookies

Ingredients:

  • 1 cup Peanut Butter
  • 6 tablespoons Olive~Me & Co’s House Blend
  • 1 cup Sugar
  • 1 cup packed Brown Sugar
  • 2 Eggs
  • 1 tablespoon Vanilla Extract
  • 2/3 cup Cocoa Powder
  • 1 cup Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt

Directions:

  1. Preheat oven to 350 degrees. Line a baking pan with parchment paper.
  2. Cream peanut butter, olive oil and both sugars.
  3. Add eggs and vanilla. Mix it well.
  4. In a separate bowl, combine cocoa, flour, baking soda and salt. Stir together. Then add to the cream mixture.
  5. Kneading the dough with the back of the spoon to moisten the dry ingredients. Your dough should be soft and crumbly.
  6. Form the dough into balls and place onto your cookie sheet.
  7. Bake 8 to 9 minutes or until cookie is set.