Chipotle Grill Marinade

0 comments | Posted by Olive U Naturally on
For Beef, Pork, Chicken or Vegetables Ingredients: 1/2 Cup Chipotle Extra Virgin Olive Oil 1/4 Cup fresh squeezed lime juice 2 cloves minced garlic 2 tsp. salt 1 tsp. pepper Directions: Place all ingredients in zip lock bag or plastic container with up to two pounds of your favorite meat, poultry and/or veggies.  Refrigerate and marinate for 1-2 hours.  Grill and enjoy!
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Pork Tenderloin with Molasses, Bacon and Porcini Vinaigrette

0 comments | Posted by Olive U Naturally on
Ingredients 6 T. Porcini Extra Virgin Olive Oil 2 lbs. pork tenderloin Salt and pepper 1/2 lb. bacon, cooked and crumbled for garnish 1 T finely chopped garlic 1 tsp. finely chopped fresh rosemary 1/3 C. 18-Year Traditional or Fig Balsamic Vinegar 2 T. dark molasses 1 T. fresh flat-leaf parsley, chopped Directions: Preheat oven to 350°.  Season pork with salt and pepper.  Brown pork in 3 T. Porcini EVOO for 3-5 minutes until brown.  Roast in oven until internal temperature reaches 165°.  Transfer to a serving platter and keep warm.  Pour cooking juices from the pan over sliced meat....
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Salmon with Tangerine Balsamic Glaze

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Ingredients: 2 lbs. fresh salmon filet, skin removed 2 ½ T. Blood Orange Extra Virgin Olive Oil 3 T. Tangerine Balsamic Vinegar 2 T freshly grated ginger root 1 T minced garlic Freshly ground black pepper Sea salt Directions: Preheat oven to 400°.  Coat bottom of a 9×13 glass or ceramic baking dish with 1 T. Blood Orange EVOO. Place salmon in baking dish and rub the remaining Blood Orange EVOO into the salmon to coat.  Rub the Tangerine Balsamic Vinegar into the salmon. Sprinkle with grated ginger, garlic and crushed black pepper. Bake approximately 20 minutes until just flaky. ...
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Olive Tapenade/Italian Sandwich Spread

3 comments | Posted by Olive U Naturally on
Serve this make-ahead appetizer spread in a colorful bowl and let guests spoon over Italian baguette bread, thinly sliced and toasted. Ingredients: 1 7 oz. jar Kalamata olives, pitted 1 7 oz. jar green olives stuffed with pimiento 1 16 oz. jar giardiniera (pickled vegetables found in grocery section near the olives) 3 large cloves garlic 1½ tablespoons fresh oregano 2 tablespoons fresh flat-leaf parsley 2 tablespoons fresh basil ¼ cup 18-Year Balsamic Vinegar ¾ cup Koroneiki or Leccino Extra Virgin Olive Oil Directions: Buzz garlic in food processor.  Add herbs and buzz a few more times.  Drain olives and...
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Cinnamon Pear Pork Chop Marinade

0 comments | Posted by Olive U Naturally on
Ingredients: 3 tablespoons Cinnamon Pear Balsamic3 tablespoons Lime Olive Oil2 tablespoons brown sugar1 teaspoon allspice1 minced shallot1 teaspoon crushed red pepper1 teaspoon crushed fennel seedSalt & Pepper to taste Instructions: Combine ingredients and use to marinate pork chops or tenderloin for about 3 hours in the refrigerator.
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