Olive~Me & Co. White Cranberry Pear Balsamic Jello

fruit jello

photo from http://www.recipe4living.com/


  • 2 cups Olive~Me & Co White Cranberry Pear Balsamic
  • 2 tablespoons unflavored gelatin
  • 1 cup fresh fruit* (chopped into small pieces) or small berries
  • 1 teaspoon Olive~Me & Co Blood Orange Olive Oil


  1. Using the blood orange extra virgin olive oil, grease one large 2 quart, heat resistant dish (or split it into small molds)
  2. Arrange the cut up fruit in the dish(es).
  3. In a small bowl, sprinkle the gelatin over 1/4 cup of White Cranberry Pear Balsamic and allow to sit.
  4. In a two quart sauce pan over medium heat, bring the remaining balsamic to a simmer. Remove from heat and add in the “bloomed” gelatin.
  5. Stir constantly until there is no sign of the gelatin remaining, and the mixture is completely clear.
  6. Pour the mixture into the oiled molds and refrigerate until set (at least 4 hours).

* try cranberries, pears, bananas, blueberries, strawberries, raspberries, oranges, blueberries, cherries

Olive~Me & Co’s Blood Orange/Cranberry Pear Chicken

chicken rice broccoli

Recipe submitted by Jennifer Brooks


  • 4 boneless, skinless chicken breasts
  • 2 tablespoons Olive-Me & Co. Blood Orange Olive Oil
  • 2 tablespoons Olive-Me & Co. Cranberry Pear Balsamic Vinegar
  • dash cayenne
  • dash cardamom
  • salt and pepper to taste


  1. Pre-heat oven to 350 degrees.
  2. Thoroughly mix all ingredients (but the chicken) in a large freezer bag. Once mixed well, add the chicken pieces and seal the bag.
  3. Marinate in the fridge (overnight is best).
  4. Empty chicken mixture into a rectangular glass baking dish and cover with foil.
  5. Bake until thoroughly cooked (about 50-60 minutes).

Serving Suggestion:

  • Serve over rice and beside garlic broccoli


Olive~Me & Co’s Cranberry Balsamic Sauce

Makes about 1 1/2 cups cranberry sauce.


  • 1 12-oz. bag frozen whole cranberries
  • 1 cup sugar
  • 1/4 cup Olive~Me & Co Cranberry Balsamic Vinegar
  • pinch salt
  • 3/4 cup water


  1. Cranberry Balsamic SauceCombine all ingredients in a medium pot over medium-high heat. Cover and bring to a light boil. Tilt lid so a bit of air can escape and reduce heat to medium-low and cook for 20-22 minutes, or until cranberries break down and a thick sauce forms.
  2. Allow to cool slightly before serving (or chill if you prefer cold cranberry sauce).

Olive~Me & Co’s White Cranberry Pear Custard w/ Berry Topping

white cranberry pear balsamic custar  tart with fresh berry topping



  • 1 1/4 cups all purpose flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 1 large egg yolk
  • 1 tablespoon whipping cream


  • 1/2 cup whipping cream
  • 2 tablespoons cornstarch
  • 2 large eggs
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup Olive~Me & Co. White Cranberry Pear balsamic
  • 3/4 cup water
  • 3/4 cup sugar
  • 1/4 cup (1/2 stick) unsalted butter


  • 2 large strawberries, hulled, sliced
  • 2 1/2-pint containers blueberries
  • 1 1/2-pint container raspberries



  • Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and blend, using on/off turns, until coarse meal forms. Add egg yolk and cream. Using on/off turns, blend until moist clumps form. Gather dough into ball. Press dough evenly into 9-inch-diameter tart pan with removable bottom. Pierce dough all over with fork. Chill 1 hour.
  • Preheat oven to 375°F. Bake crust until golden, pressing with back of fork if crust bubbles, about 22 minutes. Cool.


  • Stir cream and cornstarch in medium bowl until cornstarch dissolves. Add eggs, egg yolks, and vanilla; whisk to blend.
  • Boil vinegar in heavy medium saucepan until reduced to 1/4 cup, about 3 minutes. Add 3/4 cup water, sugar, and butter. Stir until butter melts; return to boil. Gradually whisk vinegar mixture into egg mixture; return to pan. Whisk until custard thickens and boils, about 1 minute. Strain into bowl; cool. Spread custard in prepared crust. Cover and chill tart at least 3 hours and up to 1 day.


  • Arrange strawberry slices, raspberries and blueberries in desired pattern on top. Cover loosely and chill until ready to serve. Can be made up to 6 hours ahead.

Olive~Me & Co’s Insalata Rustica w/ White Cranberry Pear Drizzle


  • 1/2 cup plus 2 tablespoons any Olive~Me & Co EVOO, divided
  • 3 tablespoons fresh lemon juice
  • 4 ounces 1/8-inch-thick slices prosciutto, chopped
  • 1 1/2 cups stemmed seedless red grapes
  • 1/2 cup dried tart cherries
  • 10 cups loosely packed greens
  • 2 Bosc pears, cored; 1 cut into matchstick-size pieces, 1 thinly sliced
  • Olive~Me & Co’s White Cranberry Pear balsamic (for drizzling)
  • 1/2 cup toasted pine nuts
  • 4 ounces 1/8-inch-thick rectangular slices Pecorino Romano cheese each slice cut on diagonal into triangles



  1. Preheat oven to 350°F.
  2. Whisk 1/2 cup oil and lemon juice in small bowl. Season dressing with salt and pepper.
  3. Heat 1 tablespoon oil in large skillet over medium heat. Add prosciutto to skillet and sauté until crisp. Using slotted spoon, transfer crisp prosciutto to paper towels to drain.
  4. Toss grapes with 1 tablespoon oil on rimmed baking sheet. Roast until grapes begin to shrivel, about 15 minutes. Cool grapes on baking sheet.
  5. Place cherries in small bowl. Add enough hot water to cover cherries by 1 inch. Let cherries soak in bowl 15 minutes to soften. Drain. MAKE AHEAD: Dressing, prosciutto, grapes, and cherries can be made 2 hours ahead. Let stand at room temperature.
  6. Mix greens, matchstick-size pear pieces, dressing, 2/3 of prosciutto, grapes, and cherries in large bowl. Season with salt and pepper. Divide among plates. Garnish with pear slices, drizzle with vinegar, and sprinkle with pine nuts and remaining prosciutto. Garnish with cheese.

Olive~Me & Co’s Turkey Cutlets With Balsamic Pears


  • 4 turkey cutlets (about 1 pound total), patted dry
  • Coarse salt and ground pepper
  • 3 tablespoons unsalted butter
  • 3 large shallots, thinly sliced (about 1 cup)
  • 3 garlic cloves, minced
  • 2 teaspoons chopped fresh thyme leaves, plus more for serving
  • 3/4 cup low-sodium chicken broth
  • 2 tablespoons Olive-Me &Co White Cranberry Pear balsamic or Dark Cranberry Balsamic
  • 2 teaspoons grainy mustard
  • 2 pears, cored and sliced into thin wedges


  1. Season turkey with salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high. Add turkey and cook until cooked through, about 2 minutes per side, flipping once. Transfer to a plate and tent loosely with foil.
  2. Add 2 tablespoons butter to skillet and reduce heat to medium. Add shallots, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until shallots begin to soften, 6 minutes.
  3. Meanwhile, in a small bowl, whisk together broth, vinegar, and mustard. Add pears to skillet and cook, stirring occasionally, until beginning to soften, 4 minutes.
  4. Add broth mixture; cover and cook 5 minutes. Uncover, increase heat to high, and cook, stirring occasionally, until pears are tender and liquid is almost evaporated, 3 to 5 minutes.
  5.  Return turkey to skillet, along with any juices. Add thyme, toss to combine, and serve.

Olive~Me & Co’s Pear, Walnut and Gorgonzola Salad With White Cranberry Pear Balsamic and Blood Orange EVOO


  • 1 tablespoon butter
  • 2 tablespoons sucanat (whole cane sugar)
  • ½ cup walnut pieces
  • 1 medium ripe pear
  • ⅓ cup Gorgonzola cheese
  • Lettuce
  • 1 tablespoon Olive-Me & Co Blood Orange EVOO
  • 1 tablespoon Olive-Me & Co White Cranberry Pear Balsamic Vinegar
  • salt and pepper to taste



  1. In a medium skillet, melt butter and whisk in sugar. Add walnuts and let cook, stir often, until sugar has caramelized on the walnuts (about 3-4 minutes.)
  2. Remove from skillet and set aside. In same skillet, add pear slices and cook on one side for 2 minutes, flip, and cook until pears are warmed through.
  3. To assemble salad, whisk olive oil, vinegar, salt, and pepper together and toss with lettuce. Place lettuce in a bowl and top with walnuts, pears, and Gorgonzola cheese. Serve while warm.