Appetizer Recipes

Roasted Garlic & Black Walnut Bruschetta

Sesame Ginger Baba Ganoush

Lemon Pepper Black Truffle Hummus

Caprese Bites

Guacamole

Garlic Potato Skins

Chipotle Smoked Scallops

Avocado Hummus

Watermelon Feta Bites

Peach Salsa

Ginger Lime Shrimp Skewers

Buffalo Cauliflower Wings

Grilled Peach Caprese

Roasted Garlic & Black Walnut Bruschetta

Thick Cut Crusty or Italian Bread
2 tbsp. Roasted Garlic
4 large Beefsteak Tomatoes
1/4 cup OLiV Black Walnut Balsamic Vinegar
1/3 OLiV Roasted Garlic Extra Virgin Olive Oil (EVOO)
1/2 large Red Onion
Bunch of fresh Basil Leaves
1/3 cup Parmesan, grated
Salt & Pepper to taste

DIRECTIONS:

Preheat oven to 375 F. Brush one side of bread with OLiV Roasted Garlic EVOO. Arrange on baking sheet & bake for 8-10 minutes or until bread begins to brown. Cut tomatoes, onions & basil leaves into small dice and add to mixing bowl. Add OLiV Roasted Garlic EVOO and toss until nicely coated. Add salt & pepper to taste. Spread a small amount of roasted garlic on each slice of bread. Top with bruschetta mixture and grated parmesan. Bake for 5 minutes and finish with a drizzle of OLiV Black Walnut Balsamic.

Sesame Ginger Baba Ganoush

¼ Cup OLiV Roasted Garlic EVO Oil
3 Tbsp OLiV White Sesame Ginger Balsamic
3 Tbsp OLiV Lemon Balsamic
1 Medium Eggplant
¼ Cup Lemon Juice
¼ Cup Tahini (Sauce made from hulled Sesame Seeds)
2 Tbsp White or Black Sesame Seeds
Salt & Pepper to Taste

DIRECTIONS:

Preheat oven to 400 degrees F. Place eggplant on a lightly greased baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel the skin off. Place eggplant, OLiV White Sesame Ginger Balsamic, OLiV Lemon Balsamic, lemon juice, tahini, sesame seeds in an electric blender, and puree, seasoning with salt and pepper to taste. Transfer eggplant mixture to a medium-size mixing bowl, and slowly mix in OLiV Roasted Garlic EVO Oil. Refrigerate for 3 hours before serving.

Lemon Pepper Black Truffle Hummus

¼ cup OLiV Garlic EVOO
3 tbsp OLiV Black Truffle EVOO
3 tbsp OLiV Lemon Pepper EVOO
1 16 oz can Chickpeas
¼ cup liquid from Chickpea can
3 tbsp Lemon Juice
1/2 tsp salt

DIRECTIONS:

Drain chickpeas and set aside liquid from can. Combine remaining ingredients except OLiV Black Truffle EVO Oil in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Place in serving bowl, and create a shallow well in the centre of the hummus. Add OLiV Black Truffle EVO Oil in the well and serve.

Caprese Bites

Cherry Tomatoes
Fresh Basil
Buffalo Mozzarella
OLiV Mango Dark Balsamic Vinegar
OLiV Director’s Reserve EVOO
Salt & Pepper to taste

DIRECTIONS:

Drain the mozzarella and cut it roughly to the same size as the cherry tomatoes. Pick larger basil leaves, that can wrap around the cherry tomato & cheese on a toothpick. Assemble cheese, cherry tomatoes and basil leaves on the toothpicks. Lay them on a plate and drizzle with OLiV’s Director’s Reserve EVOO & OLiV’s Mango Dark Balsamic Vinegar. Sprinkle with salt and pepper and it’s ready to be served!

Guacamole

4 large, ripe Avocados, pitted & scooped out
3 cloves Garlic, minced
Juice of 1 lime
1/4 cup diced Onion
Drizzle of OLiV Jalapeño EVOO
Drizzle of OLiV Garlic Cilantro Balsamic
1/2 cup of diced Tomato
Salt & Pepper to taste
Tortilla Chips

DIRECTIONS:

Place avocados, garlic, lime juice, tomatoes and onion in a medium bowl. Mash thoroughly until guacamole is the consistency you desire. Season with salt & pepper and drizzle with OLiV Garlic Cilantro Balsamic & OLiV Jalapeño EVOO. Stir again. Serve with your favourite tortilla chips and get dipping!

Garlic Potato Skins

4 Large Russet Potatoes (baked and cooled)
3 tbsp OLIV Roasted Garlic EVOO
1 tsp Seasoning Salt
1 clove of Garlic, minced
1/2 package of Bacon, cooked & chopped
1 cup Cheddar Cheese, grated
3 Green Onions, chopped

DIRECTIONS:

Preheat oven to 475 F. Cut each potato lengthwise into quarters. Scoop out cooked potato leaving just a thin layer of potato with the skin. Stir together OLiV Roasted Garlic EVOO, seasoning salt, and garlic. Brush oil on both sides of each potato skin, and place each (skin down) on a non-stick baking pan. Place in oven and cook for 18 minutes, turning over half way through cooking time. After potato skins have been cooked, flip them back over and add a sprinkling of bacon bits and cheddar on each. Place back in oven for 5 minutes or until cheese has melted. Place on serving dish and sprinkle with green onions and garnish with sour cream.

Chipotle Smoked Scallops

3 large Scallops
3 tbsp. OLiV Chipotle EVOO
3 tbsp. OLiV Bacon EVOO
¼ cup Pancetta
3 tbsp. OLiV Smoked Balsamic
1 cob Peaches & Cream Corn
1 Red Bell Pepper or 200g Roasted Red Peppers
1 tbsp. OLiV Butter EVOO
1 clove Garlic, minced
1 small Onion, diced
Fresh Oregano

DIRECTIONS:

For Scallops: Heat OLiV Chipotle EVOO in a non-stick skillet on medium heat for 1 minute. Season scallops with salt & pepper. Sear scallop for 90 seconds a side or until desired doneness is achieved. Scallops should be golden brown and slightly opaque in centre. For Roasted Corn Succotash: Roast corn at 350 F for 30-45 minutes until the kernels start to brown. Cool and then cut the corn off the cob. Rub peppers with EVOO of your choice and roast at 400 F for 30-45 minutes until blackened. Cool peppers, remove skin, and dice. In a sauté pan, heat OLiV Butter EVOO, add garlic and onions, and cook until wilted – about 3 minutes. Stir in corn, peppers, and oregano. Season to taste. Can be served hot or cold. For Pancetta: Heat OLiV Bacon EVOO in a non-stick skillet on medium heat for 1 minute. Dice pancetta and add to skillet. Cook until crispy then transfer to a paper towel to remove excess fat. Place 3/4 cup of succotash in centre of the plate – top with scallops. Top scallops with pancetta and drizzle OLiV Smoked Balsamic over top. Enjoy!

Avocado Hummus

1 medium Avocado, ripe
1 can Chickpeas
2 cloves of Garlic
3 tbsp. Lemon Juice
2 tbsp. Tahini
2 tbsp. Roasted Garlic Extra Virgin Olive Oil (EVOO)
Salt & Pepper to taste

DIRECTIONS:

Combine all ingredients in a blender or food processor & blend until smooth. May need to add a few tablespoons of water for a creamy consistency. Add an extra drizzle of OLiV EVOO when ready to serve.

Watermelon Feta Bites

1/2 Seedless Watermelon, cubed
1 block Feta, cubed
1/2 Cucumber, cubed
1 bunch Fresh Mint
Drizzle OLiV Fig Balsamic Vinegar
Drizzle OLiV Basil Extra Virgin Olive Oil (EVOO)
Salt & Pepper

DIRECTIONS:

On a skewer, layer feta, watermelon, cucumber, and mint leaves. Plate & drizzle with OLiV Fig Balsamic and Basil EVOO. Seasonto taste.

Peach Salsa

1/2 cup Tomatoes, diced
1 1/2 cups Peaches, diced
1/2 cup Red Onion, diced
2 tbsp. Fresh Cilantro, chopped
2 tbsp. Fresh Basil, chopped
1 tbsp. OLiV White Peach Balsamic Vinegar
1 tbsp. OLiV Jalapeño ExtraVirgin Olive Oil (EVOO)
1 bag Tortilla Chips

DIRECTIONS:

Combine all ingredients in a bowl and serve with a garnish of fresh basil leaves and a side of tortilla chips.

Ginger Lime Shrimp Skewers

16 Raw Shrimp
1 large Garlic Clove, minced
1 pinch Red Pepper Flakes
1 piece of ginger, minced (approx. 3/4 inch piece)
1/2 Pineapple, cut into 1-inch pieces
2 tbsp. of OLiV Persian Lime Extra Virgin Olive Oil (EVOO)
1 tbsp. OLiV White Lime Balsamic Vinegar
1 pinch of Salt

DIRECTIONS:

Combine all ingredients in a bag/container and refrigerate for at least 1 hour. Preheat the BBQ to medium heat. Skewer shrimp and pineapple alternately. Grill until shrimp turns pink (approx. 3 minutes each side). Serve with lime.

Buffalo Cauliflower Wings

1 head of cauliflower (approx. 4 cups of florets)
1/2 cup milk (regular or dairy-free)
1/2 cup water
3/4 cup all-purpose flour
2 tsp. garlic powder
1 tsp. cumin
1 tsp. of paprika
1/4 tsp. salt
1/4 tsp. ground pepper
OLiV BBQ Sauce:
1 cup Ketchup
2 tbsp. Molasses
1 tbsp. Soy Sauce
1 tbsp. Apple Cider Vinegar
1 tbsp. #OLiV Chili Balsamic
1 tbsp. Hot Sauce
1 tsp. Dried Mustard
1 tsp. Garlic Powder
1/2 tsp. Thyme
1/4 tsp. Liquid Smoke

DIRECTIONS:

Preheat your oven to 425 F. Line baking sheet(s) with parchment paper. Wash and cut cauliflower head into bite-sized pieces. Combine the milk/water/flour and spices in a medium mixing bowl. Dip the cauliflower in the batter. Shake off excess batter before placing cauliflower on the baking sheet. Lay the cauliflower single layer on the baking sheet. Bake for 20 minutes until golden brown, flipping the florets over halfway through to get all sides golden brown and crispy. While the cauliflower is baking, get your BBQ sauce ready, combining all ingredients in a bowl. Once the cauliflower is done its first bake, remove from the oven and put all the baked florets into a mixing bowl with the BBQ sauce and toss to coat evenly. Return cauliflower to the baking sheet and bake in the oven for another 10-15 minutes or until reached desired crispness. Serve with ranch or OLiV Aioli.

Grilled Peach Caprese

2-3 Peaches, sliced
Bunch of fresh Basil leaves
1 ball of fresh Mozzarella
OLiV White Lemon Balsamic
OLiV Basil Extra Virgin Olive Oil (EVOO)
OLiV Cask 18 Balsamic
Salt & Pepper to taste

DIRECTIONS:

Heat grill to medium-low. Sliced your peaches and toss with a drizzle of OLiV White Lemon Balsamic, Basil EVOO and salt, and pepper. Place peaches on grill and cover. Cook until charred, around 5 minutes on each side. Then set aside. Slice the fresh mozzarella and place it on a plate. Layer with fresh basil leaves, and grilled peach. Finish off with a drizzle of OLiV Basil EVOO & Cask 18 Balsamic.

Contact OLiV!

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OLiV International Inc.
8699 Stanley Avenue
Niagara Falls, ON L2E 6X8 Canada

Telephone: 1-905-682-6548

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