The House Of Olives
The House Of Olives
The House Of Olives
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Welcome to The House of Olives Recipe page! We feature a variety of recipes that range anywhere from a simplistic apetizer to a well thought out delicious entree. Below are all the recipes we have, but we will be adding more as the days go by. Hope you enjoy! 

Marinades & Sauces

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 :)

Teriyaki 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! 

 

 

Appetizers

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.

Irish Nachos

 

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.
-Wash and dry potatoes, leaving skin on.
-Slice potatoes into 1/4 inch rounds and place in a large bowl.

-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.


Caprese Salad

 

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!

Hummus 

 

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.

Dill Dip

 

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 

 

 

 

 

 

Salads

Spinach Orzo Salad

  • 1 (16 ounce) Package Uncooked Orzo
  • Pasta
  • 1 (10 ounce) Package Baby Spinach
  • Leaves, finely chopped
  • 1/2 Lb Crumbled Feta Cheese
  • 1/2 Red Onion, finely chopped
  • 3/4 Cup Pine Nuts
  • 1 Teaspoon of Basil
  • 1/2 Teaspoon of Cilantro 
  • 1/4 Teaspoon Ground White Pepper
  • 1/2 Cup The House of Olives Garlic EVOO
  • 1/2 Cup The House of Olives 25 Star Balsamic Vinegar
 
Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts and white pepper. Toss with garlic EVOO and 25 star balsamic vinegar. Refrigerate and serve cold.


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.

Tomato Basil & Feta Salad
  • 1 Small Cucumber - peed, quartered lengthwise and chopped
  • 6 Roma Tomatoes, diced
  • 3 Green Onions, chopped
  • 3 Tablespoons The House of Olives Basil EVOO
  • 2 Tablespoons The House of Olives 25 Star Balsamic Vinegar
  • 3 Tablespoons Crumbled Feta Cheese
  • Sea Salt and freshly Ground Pepper to taste

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

  • 4 Slices Bacon
  • 2 Lbs Red New Potatoes
  • 1/2 Cup The House of Olives Sevillano EVOO
  • 3 Tablespoons White Balsamic Vinegar
  • 1 Bunch Green Onions, chopped
  • 1/2 Teaspoon Sea Salt
  • 1 Teaspoon Ground Black Pepper
  • 1 1/2 Oz Blue Cheese, crumbled

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.

 

Avacado & Mango Salad
  • 1/2 Cup V8 V-Fusion® Acai Mixed Berry Juice
  • 1/4 Cup The House of Olives Koroneiki EVOO
  • 1/4 Cup The House of Olives 25 Star Balsamic Vinegar
  • 2 Tablespoons Water
  • 1 Tablespoon Dijon-style mustard
  • 1 Clove Garlic, minced
  • 1/8 Teaspoon Ground Black Pepper
  • 6 Cups Chopped Romaine Lettuce or Baby Spinach
  • 1 Medium Mango, peeled, pitted and sliced
  • 1/2 Medium Avocado, seeded, pitted and sliced

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

  • 3 (6 ounce) Skinless, Boneless Chicken Breast Halves
  • 1 Cup The House of Olives Garlic EVOO
  • 1 Granny Smith Apple, cored and diced
  • 2 Tablespoons Lemon Juice
  • 1 Head Romaine Lettuce or 1 Bag of Baby Organic Baby Spinach
  • 1 Avocado, diced 
  • 4 ounces Feta Cheese, crumbled
  • 1 1/2 Cups Diced Fresh Strawberries
  • 1 Cup Dried Cranberries
  • 1/4 Cup The House of Olives Fig Balsamic Vinegar
  • 1/2 Cup The House of Olives Basil EVOO

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.

 

 


Entrees

Vegetables With a Kick

  • 2 Zucchinis, cut into 1/2 inch slices
  • 2 Green Bell Peppers, cut into chunks
  • 1/2 Pound Whole Button Mushrooms
  • 1/2 Pound Cherry Tomatoes
  • 1 Red Onion, cut into 1/2 inch slices
  • 1/2 Cup The House of Olives Koroneiki EVOO
  • Sea Salt to taste
  • Freshly Ground Pepper to taste

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!

  • 6 Fresh Rolls from local deli or supermarket
  • 1 pound of Roast Beef
  • 1/2 pound of Swiss Cheese
  • 6 Tablespoons of Horseradish (optional) 
  • 6 Tablespoons of Habanero Ketchup *distributed @ The House of Olives*

 

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!

Serves 4-6





Garlic Basil Pasta

  • 10 ounces Dry Fusilli/Spiral Pasta
  • 6 Tablespoons The House of Olives Garlic EVOO
  • 1 Small Onion, finely chopped
  • 2 Cups Diced Tomatoes
  • 2 Tablespoons Fresh Basil
  • 3 Tablespoons Grated Parmesan Cheese
  • 1 1/2 Cups Crumbled Feta Cheese
  • Salt and Pepper to taste

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

  • 2 Tablespoons Chef Troys Spice Mix
  • 1/2 Cup The House of Olives 25 Star Balsamic
  • 1/4 Cup The House of Olives Sevillano EVOO
  • 2 lbs Boneless Pork Loin Roast

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

  • 3 Cups Diced Cold, Cooked Chicken
  • 1 Cup Diced Apple
  • 1/2 Cup Diced Celery
  • 2 Green Onions, Chopped
  • 1/2 Cup Chopped Walnuts
  • 3 Tablespoons The House of Olives Cranberry Walnut Balsamic Vinegar
  • 5 Tablespoons Sevillano Olive Oil
  • Salt and Pepper to taste

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

  • Chicken Wings
  • The House of Olives Scallion EVOO
  • The House of Olives Garlic Mushroom EVOO
  • The House of Olives Habernero EVOO

Combine equal amounts of EVOO and toss with chicken wings. Bake at 350 degrees for 60 minutes.



Sauteed Garlic Green Beans

  • 2 1/4 teaspoon The House of Olives Butter EVOO
  • 3 Tablespoons The House of Olives Garlic Mushroom EVOO
  • 2 (14.5oz) Cans of Green Beans, drained
  • 1/4 Cup Fresh Parmesan Cheese
  • Salt & Pepper to Taste
  • 2 Teaspoons Red Pepper Flakes (optional)

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.

 



Pasta Primavera

  • 1 (12 ounce) Package Penne Pasta
  • 1 Yellow Squash, chopped
  • 1 Zucchini, chopped
  • 1 Carrot, julienned
  • 1/2 Red Bell Pepper, julienned
  • 1/2 Pint Grape Tomatoes
  • 1 cup Fresh Green Beans, trimmed and
  • cut into 1 inch pieces
  • 5 Spears Asparagus, trimmed and cut into
  • 1 inch pieces
  • 1/4 cup Basil EVOO, divided
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Coarsely Ground Black
  • Pepper
  • 1/2 Tablespoon Lemon Juice
  • 1 Tablespoon The House of Olives Butter EVOO
  • 1/4 Large Yellow Onion, thinly sliced
  • 2 Cloves Garlic, thinly sliced
  • 2 Teaspoons Lemon Zest
  • 3 Tablespoons The House of Olives 25 Star Balsamic Vinegar
  • 1/2 Cup Grated Romano Cheese
 
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
 
Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 10 to 12 minutes or until al dente; drain.
 
In a bowl, toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus with 2 tablespoons Basil EVOO, salt, pepper and lemon juice. Arrange vegetables on the baking sheet, and roast 15 minutes in the preheated oven, until tender.
 
Heat remaining EVOO and butter EVOO in a large skillet. Stir in the onion and garlic, and cook until tender. Mix in cooked pasta, lemon zest and balsamic vinegar. Gently toss and cook until heated through. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese to serve.

Sirloin Steak & Baby Spinach 

  • 2 Tablespoons The House of Olives Scallion EVOO
  • 1 (1 pound) Boneless Beef Sirloin Steak, 3/4-inch thick, cut into 4 pieces
  • 1 Large Onion, sliced
  • 1 Small Red Pepper, chopped
  • 3 Cloves Garlic, minced
  • 1 (10.75 ounce) Can Campbell's®Condensed Cream of Mushroom Soup
  • 1/2 Cup Water
  • 2 Tablespoons The House of Olives Chocolate Balsamic Vinegar
  • 1 tablespoon Chopped Fresh Rosemary leaves
  • 1 (7 ounce) Bag Fresh Baby Spinach
  • Hot Mashed Potatoes

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

  • 1 (5 pound) ready-to-eat ham
  • 1/4 Cup Whole Cloves
  • 1/4 Cup The House of Olives 25 Star Balsamic Vinegar
  • 2 Cups Honey
  • 1/2 Cup The House of Olives Butter EVOO

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

  • 6 Italian Sausages
  • 1 box of pasta *your choice*
  • 1 Tbsp of THOO Fresh Basil
  • 1 cup of THOO Chipotle EVOO
  • 1 jar of THOO Romano & Olive oil pasta sauce 
  • 1 spanish onion (for flavor) *optional*
  •  Shredded Romano Cheese

 

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.

Serves 4-6

 

 

Zucchini & Eggs

  • 4 Eggs, lightly beaten
  • 2 Tablespoons The House of Olives Garlic EVOO
  • 2 Tablespoons Grated Parmesan Cheese
  • 1 Zucchini, sliced 1/8 to 1/4 inch thick
  • Sea Salt and Ground Black Pepper to taste

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

  • 1/2 Cup Orange Juice
  • 1/2 Cup The House of Olives Basil EVOO
  • 1 Tablespoon of Italian herb spice
  • 1 Teaspoon Finely Chopped Fresh Parsley
  • Salt and Ground Black Pepper to taste
  • 2 (6 ounce) Fresh 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

  • 2 1/2 Lbs Boneless, Skinless Chicken Breasts
  • 6 Tablespoons The House of Olives Garlic EVOO
  • 1 Tablespoon Basiks Original Seasoning Blend
  • 1 Tablespoon of THOO fresh Rosemary
  • 3 Tablespoons Lemon Juice
  • 1/2 Cup Chicken Broth

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

  • 2 Cups Swanson® Beef Broth orSwanson® 50% Less Sodium Beef Broth
  • 1/4 Cup The House of Olives Garlic Mushroom EVOO
  • 3 Tablespoons Jamaican Jerk Seasoning
  • 2 Tablespoons The House of Olives 25 Star Balsamic Vinegar
  • 3 Lb Boneless Beef Top Loin or Beef Sirloin Steak
  • 1 tablespoon lemon juice

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

  • 1 Bunch Fresh Asparagus
  • 2 Tablespoons The House of Olives Koroneiki EVOO
  • Kosher Salt to taste
  • 1/2 cup Coarsely Chopped Walnuts
  • 1/2 cup Crumbled Blue Cheese

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.

 

 

 

Deserts & Snacks

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

4 eggs

1 cup of sour cream

1 tablespoon of vanilla extract

1/4 cup of all-purpose flour

Drizzle of Raspberry balsamic vinegar (THOO)

 

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
  2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
  3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
  4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
  5. Drizzle over a little bit of The House of Olives Raspberry vinegar (or your preferred choice of balsamic vinegar) 

Tooty Fruity 

 

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) 

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