THOO Pasta Red Sauce
Add 1lb of sliced Italian Sausage (optional)
Add 3/4lb of lean ground beed (optional)
Add 1/2 cup of minced onion
Add 1/2 cup of water
Add 1 (28oz) of can crushed tomatoes
Add 1 (12oz) can of tomato paste
Add 2 (6.5oz) cans of tomato sauce
Add 2tbsp of white sugar
Add 1tbsp of basil
Add 1tsp of Italian seasoning
Add 1/2tsp of salt
Add 1/2tsp of Black Pepper
Add 3 cloves of Fresh Garlic
In a large pot over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally. Makes roughly 10-12 servings. You'll want left over sauce :)
Add 1cup of our 25 Star Traditional Balsamic Vinegar
Add 1cup of our Sevillano EVOO
Add 1cup of Soy Sauce
Add 1/4cup of Fresh Diced Ginger
Combine all of the above ingredients, place them into a large bowl, add a few pounds of your choice of meats or poultry. Cover and refrigerate for an hour or so (the longer the stronger). Then you're ready to grill!
BBQ Sauce (House of Olives Style)
Add 1cup of our 25 Star Traditional or Hickory Balsamic Vinegar
Add 1tbsp of Brown Sugar
Add 1tbsp of Sea Salt
Add 1tsp of Chili Flakes
Add 1tsp of Chili Powder
Mix all the ingredients above into a bowl, stir together periodically about once every hour or two for about 8 hours. Upon completion, add desired meat and refrigerate for about an hour. Then you're ready to grill!
Justin's Special Marinade
Add 3/4 cup of Sevillano EVOO
Add 1/4 cup of Soy Sauce
Add 2tbsp of our Honey Ginger Balsamic Vinegar
Add 3tbsp of Honey
Add 2tsp of Garlic Powder (Granules work too)
Add 1tsp of Diced Ginger
Add 1tsp of Black Pepper
Add 2tsp of Onion Powder
In a large bowl, combine all the ingredients above (mix well), add desired meat or poultry, refrigerate for 3-4 hours covered. Then you're ready for the grill!
The Perfect Bread Dipper
Add 2tbsp of your choice of any EVOO
Add 1tbsp of our 25 Star Balsamic Vinegar
Add a sprinkle of Fresh Parmesan Cheese
Add a dash of Chili Flakes
Acquire your favorite loaf of fresh baked bread, and there you have it!
Feeds 2-3. Adjust accordingly.
1 1/2 Lbs russet potatoes (cleaned, and sliced 1/4 inch thick)
2 Tablespoons THOO Jalapeno EVOO
1/2 teaspoon THOO Rosemary (crushed)
1/2 teaspoon dried thyme leaves (crushed)
THOO sea salt & fresh ground pepper (to taste)
1 cup shredded sharp cheese
4-5 slices bacon (cooked & chopped)
Greek yogurt or sour cream
Pico de gallo, salsa, or diced tomatoes (optional)
2 minced green onions
1 Tablespoon chopped cilantro leaves
-Preheat oven to 450 degrees.
-Drizzle olive oil, rosemary, and thyme over potatoes. Stir to combine.
-Place potatoes, in a single layer, on a baking sheet. Bake for 20 minutes, turn over, and continue baking for an additional 20 minutes.
-Remove potatoes from baking sheet and place on a flat-sided cast iron skillet, slightly overlapping the edges.
-Sprinkle with cheese and bacon, and return to the oven for 3 to 4 minutes, or until cheese is completely melted.
-Sprinkle with green onions and cilantro, and serve with Greek yogurt or sour cream.
3 Fresh Ripe Tomatoes
2 Packages of Fresh Mozzarella
Drizzle of The House of Olives 25 star Balsamic Vinegar
Pinch of Basil on top
Slice your tomatoes into medium size slices. Cut up you mozzarella into slices. Place on top of tomatoes, and drizzle your favorite THOO balsamic vinegar over top (25 star recommended), and finish with a pinch of our fresh basil spice!
Add 1lb of Garbanzo Beans (Chickpeas)
Add 3/4 cup of any The House of Olives EVOO
Add 1tsp of Chili Powder
In a magic bullet, or something to puree the Garbanzo Beans, slowly start processing the Beans while adding the EVOO and Chili Powder as you go. Serve with crackers, bread, or pita!
Feeds 4-6. Adjust accordingly.
Add 1cup mayonnaise
Add 1cup sour cream
Add 1tbsp of Fresh Dill Weed
Add 1tsp of Onion Powder
Add 1tbsp of Parsley
Add a dash of Sugar
Mix all the ingredients together and refrigerate for about an hour. Upon completion, serve with chips, or Fresh Vegetables. Makes about 2 cups of dip.
Feeds 3-4. Adjust accordingly
Cheese & Crackers
Layout roughly 15-20 crackers on a large plate
Cut the same amount of fresh cheese slices
Drizzle any one of our Aged 12 year Balsamics over top
Sprinkle a little bit of Fresh Basil on top
Feeds 4-6. Adjust accordingly.
Sun Dried Tomato Asiago Dip
Add 2tbsp of Diced Fresh Sun Dried Tomatos
Add 1tbsp of Fresh Basil
Add 1tbsp of Fresh Red Bell Pepper
Add 1tbsp of Fresh Grated Asiago Cheese
Add 1tsp of Minced Garlic
Add 1tsp of Fresh Black Pepper
Add 1tsp of Fresh Minced Onion
Add a dash of Sea Salt
Add 3tbsp of water, let sit for 10-15 minutes to saturate ingredients. Add a 1/2 cup of any EVOO, mix well and let stand for 45 minutes. Serve with Fresh Bread, or pita.
Feeds 2-3. Adjust accordingly
Spinach Orzo Salad
Fresh Fruit Poppy Seed Salad
Add 2tbsp of poppy seeds
Add 1tbsp of THOO Raspberry Vinegar
Add 1/4 cup of THOO Lime EVOO
Add 1tbsp of white sugar
Add 1/8tsp of salt
Add 1/2 cup of Orange Juice
Add 1/4 cup of raspberries
Add 1 cup of seedless red grapes
Add 1 cup of cubed watermelon
Add 1 cup of blueberries
Add 1 cup of sliced plums
Add 1 cup of halved strawberries
Add 1 cup of cubed cantaloupe
Add 1 banana sliced
In a blender or food processor, combine banana, orange juice, lime EVOO, poppy seeds, raspberry vinegar, raspberries, salt, sugar, and puree until smooth. Cover tightly and refrigerate until ready to use.
Combine grapes, watermelon, strawberries, cantaloupe, blueberries and plums in a large bowl. Pour dressing over fruit and toss to coat.
In a large bowl, toss together the tomatoes, cucumbers, green onions and Basil EVOO. Marinate for about 2 hours in the refrigerator.
After 2 hours, toss in the feta cheese and balsamic vinegar. Season with salt and pepper to taste. Let stand for about 30 minutes and serve.
Blue Cheese Potato Salad
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. leaving skins on.
In a large bowl, whisk together the EVOO, balsamic vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.
Beat the juice, EVOO, vinegar, water, mustard, garlic and black pepper in a medium bowl with a whisk or a fork.
Divide the lettuce among 4 salad bowls. Top with the mango and avocado slices. Spoon 2 tablespoons of the vinaigrette over each salad. Serve immediately.
THOO Summer Salad
Place the chicken breasts and garlic EVOO into a resealable plastic. Mix together to coat the chicken, squeeze out excess air and seal the bag. Marinate in the refrigerator for 1 hour.
Preheat outdoor grill for medium-hig heat and ightly oil grate.
Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken breasts until no longer pink in the center, or to an internal temperature of 165 degrees F, about 3 minutes per side. Set aside to cool while preparing the ingredients for salad, then dice.
Toss the diced apple with the lemon juice in a large mixing bowl until well coated; drain and discard any excess lemon juice. Place the lettuce into the mixing bowl, then sprinkle with the diced chicken, avocado, feta cheese, strawberries, and cranberries. Gently toss the salad with the fig balsamic and basil EVOO. Serve immediately.
Vegetables With a Kick
Preheat an outdoor grill for medium-high heat ad lightly oil the grate.
Combine zucchinis, green bell peppers, mushrooms, tomatoes and onion in a large bowl. Pour EVOO over vegetables and toss to cat evenly. Marinate for about 1 hour.
After 1 hour, grill vegetables on preheated grill until light charred, 3 to 5 minutes per side.
Roast Beef Sandwhiches with a KICK!
Cut six rolls into halves, place desired amount of roast beef on the roll, follow by a piece or two of swiss cheese. Add 1Tbsp of Horseradish (optional) & 1Tbsp of Hananero Ketchup to the top half of the roll for each sandwhich, spread evenly and enjoy!
Garlic Basil Pasta
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain
Combine garlic EVOO, onion, tomatoes and basil; let sit at room temperature.
Balsamic Pork Loin
Dissolve spice mix in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
Preheat oven to 350 degrees
Place pork in a glass baking dish along with marinade. Bake in preheated oven, basting occassionally until pork reached an internal temperature of 145 degrees, about 1 hour. Let the roast rest for 10 minutes before slicing and serving.
Spicy Sweet Potatoes
* 4 large sweet potatoes, peeled and cut into 1 inch cubes (about 6 cups)
* 2 1/2 T. The House Of Olives Chipotle EVOO
* 2 1/2 T. brown sugar
* 1 teaspoon cinnamon
* 1 teaspoon salt
* 1 teaspoon Chili Powder
In a zip-top plastic bag, toss potatoes and Chipotle EVOO.
Combine remaining ingredients; add to bag; toss to coat.
Transfer to a greased 11x7 inch baking dish.
Bake, uncovered, at 375 degrees for 40-45 minutes or until potatoes are tender, stirring every 15 minutes.
Balsamic Chicken Salad
In a large bowl, toss together the chicken, apple, celery, onion and walnuts.
In a small bowl, whisk together the vinegar and oil and pour over the salad. Season with salt and pepper to taste and mix well. Let rest 10 to 15 minutes, mix again and chill.
Spicy Oven Roasted Chicken Wings
Combine equal amounts of EVOO and toss with chicken wings. Bake at 350 degrees for 60 minutes.
Sauteed Garlic Green Beans
In a large skillet over medium heat, melt butter and garlic mushroom EVOO. Stir in green beans, season with salt and pepper and add red pepper flakes. Cook until beans are tender, about 10 minutes. Remove from heat and sprinkle with fresh parmesan cheese.
Sirloin Steak & Baby Spinach
Heat 1 tablespoon scallion EVOO in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet. Pour off any fat.
Heat the remaining scallion EVOO in the skillet. Add the onion and pepper and cook for 1 minute, stirring occasionally. Add the garlic and cook until the vegetables are tender-crisp, stirring often.
Stir the soup, water, chocolate balsamic vinegar and rosemary in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to medium. Stir in the spinach. Cover and cook the beef for 2 minutes for medium or until desired doneness. Serve the beef and vegetable mixture with the potatoes.
Balsamic & Honey Glazed Ham
Preheat oven to 325 degrees
Score ham and stud with the whole cloves. Place ham in foil lined pan.
In the top half of a double broiler, heat the balsamic vinegar, honey and butter EVOO. Keep glaze warm while baking.
Brush glaze over ham and bake for 1 hour 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the glaze. During the last 4 to 5 minutes of baking, turn on broiler to carmelize the glaze. Remove from oven and let sit a few minutes before serving.
Italian Sausage Parmesan
start boiling the water for the pasta (Add pasta once it starts boiling). While the water is boiling, chop up the onion (into decent size pieces). Cover the surface of the fryer pan with a thin layer the Chipotle EVOO. turn the burner on MED heat and bring it to roughly 350 degrees fahrenheit *if EVOO hit smoking point ( it's at 405 deg F) its to hot! lower Temp!* be attentive to sausages, turn them quickly, once browned around the outside, add onions *optional* (should be a couple min into frying process). Once sausages are throughly cooked, remove them from heat, let them sit for a little, and slice into bite size pieces. *heat sauce while cutting sausages* Strain the pasta onced it is cooked, place one or two scoops of pasta on dish, followed by some pieces of sausage, followed by desired amount of sauce. *add onions (optional)* sprinkle fresh basil over top of finished dish along with shredded romano cheese.
Zucchini & Eggs
Stir the eggs and parmesan cheese together in a bowl; set aside.
Heat the garlic EVOO in a large skillet over medium-high heat; cook the zucchini in the hot oil until softened and lightly browned, about 7 minutes. Season the zucchini with salt and pepper. Reduce heat to medium; pour the egg mixture into the skillet. Cook, stirring gently, for about 3 minutes. Remove the skillet from the heat and cover. Keep covered off the heat until the eggs set, about 2 minutes more.
Citrus Grilled Tuna Steaks
In a large bowl, combine orange juice, olive oil, oregano, parsley, salt, and pepper. Mix well. Place the tuna steaks in the bowl, turn to coat both sides with marinade; cover and refrigerate 30 minutes.
Preheat an outdoor grill for medium-high heat.
Remove tuna from the marinade and shake off excess. Place tuna onto preheated grill and cook to desired doneness, about 5 minutes per inch for medium-rare or 10 minutes per inch for medium-well.
Roasted Garlic Chicken
Preheat oven to 400 degrees
Arrange chicken in a baking dish, 9 X 13 inch. Add garlic EVOO and Basiks original seasoning blend to the dish. Toss and coat chicken with ingredients, then place in oven. Roast for 20 minutes. Add chicken broth and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer and remove chicken from oven. Place baking dish on trivet ad serve, spooning pan juices over the chicken pieces.
Jamacian Jerk Beef Top Loin
Stir the broth, garlic mushroom EVOO, jerk seasoning and 25 star balsamic vinegar in a 2-quart shallow, nonmetallic dish or resealable gallon-size plastic bag. Add the steak and turn it over to coat with the marinade. Cover the dish or seal the plastic bag and refrigerate it for 8 hours, turning the steak over a few times while it's marinating.
Lightly oil the grill rack and heat the grill to medium. Remove the steak from the marinade and pour the marinade in a 1-quart saucepan.
Heat the marinade over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes. Stir in the lemon juice. Keep warm.
Grill the steak for 28 minutes for medium-rare or to desired doneness. Let stand for 10 minutes before slicing. Serve the heated marinade with the steak or pour on top.
Asparagus With Blue Cheese & Roasted Walnuts
Preheat oven to 400 degrees F (200 degrees C).
Rinse asparagus and snap off woody stem ends. Dry asparagus and arrange in a single layer in a shallow baking dish (a nonstick jelly-roll pan works well). Drizzle the Koroneiki EVOO over the asparagus and roll the spears to coat well. Sprinkle lightly with kosher salt.
Roast in oven for 7 to 14 minutes depending on the thickness of the spears (thin spears will take much less time than thick ones). When done, asparagus should still be crisp.
About 3 to 5 minutes before the asparagus are done, place chopped walnuts in a small pie tin and put into the oven alongside the asparagus. Watch so they don't burn!
Remove asparagus and walnuts from the oven. Divide asparagus among four luncheon plates. While asparagus are still hot, sprinkle them with the bleu cheese and the roasted walnuts.
Allow to cool slightly. Serve at room temperature for best flavor.
New York Cheesecake
15 Crushed Graham Crackers
2 Tablespoons of Melted Butter
4 (8oz) packages of Cream Cheese
1 1/2 cups of white sugar
3/4 cups of milk
1 cup of sour cream
1 tablespoon of vanilla extract
1/4 cup of all-purpose flour
Drizzle of Raspberry balsamic vinegar (THOO)
Cut 10 strawberries in half
Cut 2 granny smith apples up (sliced or cubed)
Add 1/2 cup of fresh blueberries
Add your favorite House of Olives Balsamic vinegar over top
Mix all of your fruits together in a bowl or aligned across a plate, then finish with a drizzle of your favorite THOO balsamic vinegar. Add a pinch of sugar over top of everything (optional)