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Recipes

Balsamic Poached Chicken (Download PDF of Recipes)

  • 1 lb. new potatoes, halved or quartered
  • 3 T. OLIVE OIL PLACE extra virgin olive oil
  • 1 t. salt
  • 1/4 t. black pepper
  • 1 lb. asparagus, trimmed
  • 1 14.5 oz can chicken broth
  • 1 C. OLIVE OIL PLACE Traditional Balsamic
  • 1 1/2 1b. boneless skinless chicken breasts

Heat oven to 400. Place potatoes in a roasting pan. Add the oil, salt, and pepper and toss. Roast for 30 minutes, shaking the pan once. Add the asparagus to the pan and toss. Roast until asparagus is tender, 12-15 min. Meanwhile, in a saucepan, bring the broth and balsamic to a boil. Add the chicken and if necessary enough water to cover it. Simmer for 1 minute. Cover, remove from heat and set aside until cooked through, about 15 minutes. Transfer the chicken to a cutting board. Return the liquid to medium-high heat and simmer until reduced to 1/3 cup, about 10 minutes. Slice the chicken. Divide the ingredients among individual plates. Drizzle the balsamic mixture.

Tattooed Potatoes with Rosemary

  • 1/2 C. OLIVE OIL PLACE extra virgin olive oil
  • 1 t. salt
  • 1/2 t. pepper
  • 6 small, fresh rosemary sprigs
  • 3 russet potatoes, unpeeled, cut in half lengthwise

Preheat oven to 400 degrees F. Pour olive oil into a medium sized glass baking dish and add salt and pepper. Stir to combine. Press a rosemary sprig on the cut side of each potato half and place cut side down in the oil. Bake until the potatoes are nicely browned, 40-45 minutes. While the potatoes are cooking, using a spatula, gently move them every now and then to keep them from sticking. When they are ready, remove them from the pan, turning them flat side up and carefully leaving the pressed herb in place. Arrange on a platter and serve immediately.


Basil Olive Oil Recipes (Download PDF of Recipes)

Easy Pasta with Tomato and Garlic

  • 16 oz. package farfalle pasta
  • 2 plum tomatoes, seeded and diced
  • 1/2 C. OLIVE OIL PLACE basil olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Cook pasta, drain and toss in remaining ingredients.
  • Feel free to add grilled chicken or shrimp.
  • Garnish with fresh basil.

Salad Dressing

  • 1/4 C. OLIVE OIL PLACE basil olive oil
  • 1 clove garlic, diced
  • 1/4 tsp. superfine ground mustard
  • 1/4 tsp. oregano
  • Fresh squeezed lemon juice (1/4 small lemon)
  • Salt and pepper to taste
  • Shake well.
  • Slice fresh tomatoes, cube fresh mozzarella cheese and drizzle with OLIVE OIL PLACE basil olive oil.
  • Add to your favorite marinara sauce.
  • Drizzle on pizza or bruschetta

Blood Orange Oil Recipes (Download PDF of Recipes)
Grilled Scallops

  • 2 T. minced scallions
  • 1 clove garlic
  • 1/4 C. OLIVE OIL PLACE Blood Orange Olive Oil
  • 1/4 t. pepper
  • 1 lb. scallops
  • Combine scallions, garlic, Blood Orange Olive
  • Oil and black pepper in a large glass bowl.

Add scallops to bowl and marinade for 30 minutes. Thread scallops on four skewers and grill over medium heat for 8 minutes. Turn several times during cooking and baste with remaining marinade.

Warm New Potato Salad with Chives

  • 1 lb. small red potatoes
  • 1 T. OLIVE OIL PLACE White Balsamic
  • 1/4 C. OLIVE OIL PLACE Blood Orange Olive Oil
  • 4 shallots, thinly sliced
  • 2 T. chives, finely chopped salt and pepper

In a large saucepan, cover potatoes with cold, salted water and bring to a boil. Lower heat and simmer about 15 minutes. In a small bowl, mix remaining ingredients. When potatoes are cool, slice 1/4″ thick and toss with dressing.

Toss with roasted gold potatoes and yams, sageand salt and pepper. Combine soy sauce, Blood Orange Olive Oil and pour over grilled pork. Add rosemary and pepper. Toss on steamed broccoli with salt and pepper.

Delicious with turkey and bay leaves, game birds, stuffing or wild rice and cranberries.

Add Blood Orange Olive Oil to risotto.


Easy Chicken Vesuvio (Download PDF of Recipes)

  • 3 medium/large Idaho potatoes
  • 1 whole chicken, 4-5 lbs.
  • 1/2 C. dry white wine
  • 5-6 cloves garlic
  • 2-3 T. oregano
  • 1/4 C. OLIVE OIL PLACE extra virgin olive oil
  • Salt to taste
  • 1/2 C. chicken stock

Cut backbone out of chicken, flatten out so that chicken lays flat in baking pan. Drizzle olive oil in pan to coat, lay chicken in pan. Preheat oven to 375 degrees F. Scrub potatoes clean and slice into 1/2 slices with skin on. Place in pan with chicken. Cover chicken and potatoes with garlic and herbs, and sprinkle with olive oil. Place in oven for approx. 1-1.5 hrs. Remove chicken and potatoes to platter when done. Deglaze pan with wine and stock and reduce by one third. Pour over chicken and potatoes. Enjoy!

Greek Salad – 8 servings

  • 2 T. oregano
  • 2 T. fresh lemon juice
  • 2 T. OLIVE OIL PLACE white balsamic vinegar
  • 1/2 C. OLIVE OIL PLACE extra virgin olive oil
  • 1/4 C. crumbled feta cheese
  • 1 head romaine lettuce, chopped
  • 1 med. Cucumber, peeled, seeded and sliced
  • 1/2 C. OLIVE OIL PLACE kalamata olives, sliced
  • 1 C. cherry tomatoes, cut in half
  • 1/2 med. red onion, cut into rings

Blend oregano, lemon juice, vinegar and oil in a small bowl. Gently stir in cheese. Refrigerate 15 minutes or longer. Meanwhile, wash, dry and tear lettuce into bite-size pieces. Place lettuce and vegetables in a large bowl. Just before serving, stir dressing and pour over salad. Toss to coat. Garnish with onion slices and extra feta cheese if desired.


Fish Recipes Using Extra Virgin Olive Oil (Download PDF of Recipes)

Pan-seared Swordfish with Tomatoes, Olives and capers

  • 3 T. OLIVE OIL PLACE extra virgin olive oil
  • 2 swordfish steaks 1 1/2″ thick
  • 1/2 t. each salt and pepper
  • 1 T. minced garlic
  • 2 T. drained capers
  • pinch of red pepper flakes
  • 1/4 c. small pitted black or green olives
  • 1 can (28 oz.) diced tomatoes
  • chopped fresh parsley, for garnish

Heat oil in deep skillet over medium high heat. When oil is hot, add swordfish. Brown it well on all cut sides, about 2 minutes per side, sprinkling steaks with salt and pepper (it should take no longer than 8 minutes). Remove swordfish to a plate. Turn heat down to medium; add garlic, capers, pepper flakes and olives. Cook, stirring constantly, 1 minute. Add tomatoes with their juice and bring mixture to a boil. Gently slide swordfish back into sauce; cook turning once, until tender and just opaque in the thickest part when cut with a knife, about 5 minutes. Garnish with parsley.

Shrimp in Olive Oil, Lemon and Rosemary

  • Salt
  • 1 lb. large shrimp
  • 1/2 c. OLIVE OIL PLACE extra virgin olive oil
  • Juice of 1 lemon (about 3 T)
  • 1/2 t. finely chopped fresh rosemary
  • Fresh ground pepper

Boil shrimp in boiling water 2-3 minutes. Drain and rinse under cold water. Peel and de-vein shrimp. Dry well and place in bowl. Combine oil, juice, chopped rosemary and salt and pepper. Mix well and pour over shrimp. Marinate 20-30 minutes and serve. Garnish with rosemary sprigs, if desired.


Garlic Extra Virgin Olive Oil, Sauteed Spinach (Download PDF of Recipes)

  • 4 slices bacon, diced
  • 1/4 C. OLIVE OIL PLACE Garlic Olive Oil
  • 2 bunches fresh spinach, washed and dried
  • Salt and pepper

In a large saute pan, slowly cook bacon until crisp. Remove bacon and drain on paper towel. Pour off fat from the pan and add garlic oil, heat over medium-high heat. Add spinach and saute quickly until wilted and dry. Season with salt and pepper and serve.

Garlic Chicken Bites

  • 2 boneless chicken breasts, cut into bite size strips
  • 1/4 c. OLIVE OIL PLACE Garlic Olive Oil
  • 1/2 t. black pepper
  • 1/2 c. bread crumbs
  • 1/4 t. cayenne pepper

Marinade chicken strips in garlic olive oil and pepper for 30 min. Drain off excess marinade. Preheat oven to 475. Mix bread crumbs cayenne. Dip both sides of chicken strips in mixture. Arrange strips in one layer on a baking sheet. Bake for 15 minutes, turn and bake 5 more minutes. Serve warm and dip in honey mustard sauce.

Bruschetta

  • 8, 1/2″ thick slices French or Italian bread
  • 1/4 c. OLIVE OIL PLACE Garlic Olive Oil
  • 2 medium ripe tomatoes, thinly sliced
  • 1/2 t. pepper

Toast bread under broiler until lightly browned on both sides. Rub top of bread with garlic oil. Top with tomato slices and pepper. Broil close to flame for 1 minute and serve immediately. Can be served on platter with slices of mozzarella cheese and green Italian olives.


Grilled Fruits with Macadamia Nut Oil (Download PDF of Recipe)

Slice fruit in half and remove pits and cores, if any. Brush with OLIVE OIL PLACE macadamia nut oil. Grill with pulp side down to start, then turn over. Sprinkle a small amount of brown sugar after grilling if you want a little extra sweetness.

Fruits generally take five minutes to cook over low heat. Thinly sliced fruits may take less time. Thicker pieces of fruit, such as halved peaches or pears, may require a little more time. Fruit will burn easily because of sugar content, so watch it closely.

  • Cut fruit such as apples, pears and peaches into chunks, brush lightly with macadamia nut oil and place on skewers. A sprinkle of cinnamon before grilling adds a nice touch.
  • Slice bananas with their peels on lengthwise and brush the cut side with macadamia nut oil. Place cut side down on the grill and cook until lightly browned, about two minutes. Turn and grill until bananas begin to pull away from the peel, about 2-4 minutes.
  • Brush 1/2″ thick pineapple slices with Macadamia nut oil and sprinkle with brown sugar. Grill the slices, turning a few times until browned, about 5 minutes.

Fruit recipes courtesy of MayoClinic.com


Meyer Lemon Olive Oil, Chopped Salad (Download PDF of Recipes)

  • 3 T. OLIVE OIL PLACE White Balsamic
  • 1/4 c. OLIVE OIL PLACE Meyer Lemon Oil
  • 1 small shallot, chopped
  • 1/2 t. grated lemon zest
  • Salt and pepper
  • 1 small head radicchio, diced
  • 1 small carrot, shredded
  • 1 small head escarole, chopped
  • 1 small head Belgian endive, chopped
  • 3/4 c. blue cheese, crumbled

In a small bowl, whisk together vinegar, Meyer Lemon olive oil, shallots, lemon zest, salt and pepper. In a large bowl, combine the radicchio, carrots, escarole and endive. Toss with the dressing. Sprinkle with the blue cheese and serve immediately.

Grilled Lemon Chicken

  • 1/3 c. lemon juice
  • 1/4 c. OLIVE OIL PLACE Meyer Lemon oil
  • 1 T. Dijon mustard
  • 2 large cloves garlic
  • 2 T. chopped red bell pepper
  • 1/2 t. salt
  • 1/4 t. pepper
  • 4 boneless, skinless chicken breast halves

In a bowl, mix the lemon juice, olive oil, mustard, garlic, red bell pepper, salt and pepper. Set aside 1/4 c. of mixture to use for basting. Place chicken in a bowl and marinate at least 20 minutes in the refrigerator. Preheat grill for high heat. Drain and discard marinade from the bowl and place chicken on grill. Cook 6-8 minutes on each side, basting with Reserved marinade.

  • Grill or steam fresh asparagus or green beans, Drizzle lemon oil, add a pinch of salt.
  • Chop romaine lettuce and fresh avocado. Mix white balsamic vinegar, Meyer Lemon oil and salt together. Drizzle and toss, add shaved parmesan and pepper.
  • Lemon Icing, 11 oz. cream cheese, softened 3/4 c. lemon olive oil, 3 T. fresh lemon juice, 3 t. lemon zest, 1 t. vanilla, 5 c. powered sugar. Mix and frost cooled cake.

Porcini Olive Oil, Oven Roasted Vegetables (Download PDF of Recipes)

Vary quantities and vegetables according to your own taste, feel free to be creative!

  • 1 c. cut broccoli
  • 1 c. cut cauliflower
  • 1 c. chopped onion
  • 1 c. chopped zucchini
  • 1 c. sliced mushrooms
  • 1 c. julienne red pepper
  • 1 c. green beans

Put vegetables in a bowl and drizzle with Plenty of OLIVE OIL PLACE porcini oil. Pour onto baking sheet and roast at 450 degrees for 15 minutes.

Pork Tenderloin with Molasses, Bacon and Porcini Vinaigrette

  • 6 T. OLIVE OIL PLACE porcini oil
  • 2 lbs. pork tenderloin
  • Salt and pepper
  • 1/2 lb. bacon cooked and crumbled for garnish
  • 1 T. garlic, finely chopped
  • 1 t. rosemary, finely chopped
  • 1/3 c. OLIVE OIL PLACE traditional or fig balsamic vinegar
  • 2 T. dark molasses
  • 1 T. fresh parsley

Preheat oven to 350. Brown pork in 3T. porcini oil after seasoning with salt and pepper. Brown for 3-5 minutes. Put in oven and roast until internal temp is 165 degrees. Then transfer to a platter and keep warm. Pour cooking juices from pan over meat. Cook bacon in pan until crisp. Drain all but 2T bacon grease. Add garlic and saute until light brown, add rosemary. Remove from heat and add balsamic, stir while adding molasses. To finish sauce, return pan to heat and stir in remaining juices from meat, stir in parsley and remaining 3T. porcini oil. When ready to serve, slice meat 1/4″ thick and arrange on heated plates. Spoon sauce over meat.


Recipes for Walnut or Macadamia Nut Oil

Nut Oil Chocolate Chip Cookies (Download PDF of Recipe)

  • 3/4 c. OLIVE OIL PLACE macadamia nut oil or roasted walnut oil
  • 2 eggs
  • 1 t. vanilla
  • 3/4 c. brown sugar
  • 3/4 c. sugar
  • 2 1/4 c. flour
  • 1 t. baking soda
  • 1 t. salt
  • 12 oz. chocolate chips
  • 3/4 c. chopped nuts (optional)

Cream first five ingredients, add remaining ingredients. Drop on cookie sheet and bake at 350 degrees for 12 minutes.

Nut Oil Cake

Using any box cake mix, follow the recipe on the back of the box except substitute OLIVE OIL PLACE nut oil for the butter or vegetable oil according to our conversion chart. Bake as instructed.

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