Entree Recipes

Grilled Vegetable Wrap

Sesame Ginger Shrimp Stir Fry

Pineapple Balsamic Glazed Ham

BBQ Bacon Burger

Guilt Free Vegan Pizza

Butternut Squash Soup

Rosemary Roasted Turkey

Sweet Potato Coconut & Curry Soup

BBQ Roast Beef

Mango Avocado Salad

Cheddar Ale Mac & Cheese

One-Pan Lemon Chicken

Smoked Chili

Roasted Beet Alfredo

Grilled Vegetable Wrap

1/4 Cup OLiV Italian Herb and Garlic EVOO
1.4 Cup OLiV Cucumber Melon Balsamic
3 Tbsp OLiV Roasted Garlic EVOO
1/2 Red Bell Pepper, cored, seeded, cut in quarters
1/2 Yellow Pepper, cored, seeded, cut in quarters
1/2 green Zucchini, 1/4 inch slices, cut lengthwise
1/4 Eggplant, 1/4 inch slices
Sea Salt and Pepper to taste

DIRECTIONS:

Place Red Peppers, Yellow Peppers, Eggplant, and Zucchini in a bowl and add a quarter cup of OLiV Italian Herb and Garlic EVO Oil and OLiV Cucumber Melon Balsamic with a pinch of salt and pepper. Coat well and transfer to open flamed grill or BBQ and grill until soft but not mushy. (Subsequently, you can bake vegetables in a 400 F oven for about 15 minutes if a grill is unavailable)

Sesame Ginger Shrimp Stir Fry

12 jumbo Black Tiger Shrimp
1/2 sweet Red Pepper
1/2 sweet Yellow Pepper
1/2 sweet Green Pepper
6 White Mushrooms
2 Celery Stalks
1 large Carrot
20 Sugar Snap or Snow Peas
1/2 head Broccoli
1/3 Cup OLiV Sesame Ginger Balsamic
1/2 Cup OLiV Blood Orange EVOO
2 tbsp Sesame Seeds
1 tsp Sea Salt
1 tsp Black Pepper
2 Cups Uncooked Sticky Rice
1 1/4 Cups Cold Water
1/3 Cup OLiV Blood Orange EVOO
Juice of 1 Orange
1 tsp Sea Salt
1 tsp Black Pepper

DIRECTIONS:

Rice Method Soak Rice in a container that can hold twice its volume for 2 to 4 hours and then strain into a colander discarding the water. Place all ingredients into a large covered pot and cook over medium-low heat for 20 minutes or until all liquid is absorbed. Remove from heat and allow to sit covered for 5 to 10 minutes before serving. Stir-fry Method Heat OLiV Blood Orange EVO Oil in a wok or large skillet over medium-high heat for 60 seconds. Add carrots and cook for 2 minutes tossing or stirring often. Add Broccoli and Shrimp and cook for an additional 2 minutes. Add all remaining vegetables and continue cooking for 3 to 5 minutes. Vegetables should remain crisp. Add OLiV Sesame Ginger Balsamic, Salt, Pepper, and Sesame Seeds. Cook for an additional 30 seconds and remove from heat. Serve over Blood Orange-Scented Rice.

Pineapple Balsamic Glazed Ham

1/2 cup brown sugar
1 1/2 tablespoon Dijon mustard
2 1/2 tablespoons OLiV Pineapple White Balsamic Vinegar
1 8-10 lb Ham shank, fully cooked

DIRECTIONS:

Remove ham from the refrigerator 1 hour before cooking so the meat is at room temperature. Place ham on the cutting board, fat side up, and score your ham by making diagonal cuts in a diamond pattern. Preheat oven to 325 F. Line a large roasting pan with foil. Place ham in your pan fat side up. Cook uncovered ham in oven 15 minutes per pound (around 1 1/2 – 2 hours). About 20 minutes before the ham is done, combine sugar, OLiV Pineapple White Balsamic Vinegar, and mustard in a bowl. Brush onto ham. Bake uncovered for another 20 minutes, or until it is deep brown and glazed. Cover ham and let stand about 10 minutes or until thermometer reads 140 F. Serve and enjoy!

BBQ Bacon Burger

1 lb Medium Ground Beef
1 lb Ground Pork
2 Eggs
2 tsp Dijon Mustard
3 tbsp OLiV Garlic Cilantro Balsamic Vinegar
1/2 cup Bread Crumbs
1 medium Onion, finely grated
2 cloves Garlic, minced
2 tsp Salt
1 tsp Pepper
1 small Red Onion, cut into thin strips
1/2 Red Pepper, cut into thin strips
8 Button Mushrooms, sliced
4 tbsp OLiV Chipotle EVOO
1 lb cooked Bacon
8 slices Applewood Smoked Cheddar
2 tsp Salt
1 tsp Pepper

DIRECTIONS:

Add all burger ingredients to a large mixing bowl and combine thoroughly. Create 5 oz balls rolling with your hands and press balls flat with the palm of your hands until they are about a half-inch thick. Layout completed patties on a tray, cover and refrigerate for at least an hour. While the burgers are in the fridge, prepare your burger toppings. Cook the bacon to your liking and set it aside. In the same pan, heat OLiV Chipotle Extra Virgin Olive Oil for 1 minute on high heat. Add peppers, onions, mushrooms, and salt and pepper. Cook stirring constantly for 2-3 minutes. Fire up the Barbecue on medium heat and cook your burgers to the desired temperature. Place cooked burger on bottom of bun and top with a slice of cheese, 2 slices of bacon, and a generous portion of your sauteed vegetables.

Guilt-Free Vegan Pizza

Pizza Dough
Tomato Paste
Nutritional Yeast
Blue Cheese Stuffed Olives
OLiV Roasted Garlic EVOO
OLiV Sesame Ginger White Balsamic
Zucchini Noodles
Mushrooms
Spinach
Green Onion
Red Onion
Jalapeno
Pepper

DIRECTIONS:

Drizzle the shaped dough with OLiV’s Roasted Garlic EVOO and pre-bake the crust for a couple of minutes. While that’s baking, sautee fresh spinach, onions, garlic, mushrooms, and zucchini noodles to put as a topping on the pizza. The sauce is tomato paste and blue cheese olive tapenade (OLiV’s Roasted Garlic EVOO). Place nutritional yeast on top of the sauce, and sauteed veggies were layered over it. Fresh cut jalapeno, green onion, and hemp seeds were then sprinkled followed by a heavy drizzle of OLiV’s Sesame Ginger Balsamic Vinegar. Fresh cracked black pepper and into the oven to bake for 40 minutes on 350 F. Pre-heat your pizza stone if you’re using one.

Butternut Squash Soup

1/4 cup OLiV Butter EVOO
8 cups Cubed Butternut Squash
1 Red Bell Pepper, seeded & roughly chopped
1 medium Sweet Onion, skinned & roughly chopped
3 cloves Garlic, smashed & peeled
2 L Chicken or Vegetable Stock
500 ml Heavy Cream
Creme Fraiche Ingredients
1/4 cup OLiV Honey Ginger White Balsamic Vinegar
1 cup Plain Greek Yogurt
2 sprigs of Fresh Basil, chopped

DIRECTIONS:

Add OLiV Butter Extra Virgin Olive Oil, squash, red pepper, garlic, onion to a medium-large stock pot and saute over medium-high heat stirring constantly for 5 – 7 minutes. Add stock and raise heat to high. Cook for 45 minutes to 1 hour until all vegetables are soft. Remove from heat and puree until smooth and silky in texture. An immersion blender is an ideal tool, however, if you do not have one handy then a standard blender will work just fine. Please Note: If using a blender please puree in small batches on low power to avoid burns from splash over. Return to low heat and slowly whisk in heavy cream. Salt and Pepper to taste. Pour into bowl and top with Crème Fraiche.

Rosemary Roasted Turkey

3/4 cup OLiV Roasted Garlic Extra Virgin Olive Oil (EVOO)
3 cup OLiV Rosemary Extra Virgin Olive Oil
2 tbsp. OLiV White Cranberry Pear Balsamic Vinegar
1 tbsp. fresh Rosemary, chopped
1 tbsp. fresh Basil, chopped
1 tbsp. Italian seasoning
1 tsp. ground Black Pepper
Salt to taste
1 (12 pound) Whole Turkey

DIRECTIONS:

Preheat oven to 325 F (165 C). In a small bowl, combine EVOO’s, Balsamic, rosemary, basil, Italian seasoning, black pepper, and salt. Set aside. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven for 3 to 4 hours, or until the internal temperature of the bird reaches 180 F (80 C).

Sweet Potato, Coconut & Curry Soup

1 medium White Onion, diced
4 cloves Garlic, minced
1 large Sweet Potato, peeled and cubed
2 tbsp. Yellow Curry Powder
3 cups Coconut Milk
1 cup Chicken or Vegetable Stock
3 tbsp. OLiV Curry Extra Virgin Olive Oil (EVOO)
Salt and Pepper to taste

DIRECTIONS:

Sweat the onions in a large pot over medium heat in 1 tbsp. of OLiV Curry EVOO. Cook for a few minutes and add garlic and 1/4 tsp. of sea salt & pepper. Add sweet potatoes and curry powder. Cook for 5 minutes, stirring frequently. Add 1/4 tsp. more of sea salt and pepper, along with coconut milk, (chicken or vegetable) stock, and cover. Bring to a simmer and reduce heat to low. Simmer for 25 minutes. In a separate bowl, prepare the yogurt topping. After 25 minutes, taste and adjust seasonings as needed. Puree soup ingredients using an immersion blender, food processor, or blender. Transfer back to the pot if needed and keep the heat on low until ready to serve. Serve with a tbsp. of curry yogurt in the centre of bowl and a drizzle of OLiV Curry EVOO to finish. Serve the curried yogurt with a tablespoon in the center of the bowl and add extra virgin olive oil to the curry to finish.

BBQ Roast Beef

4lb Roast Beef, sirloin cut
6 – 8 whole cloves of Garlic, peeled
1 tbsp OLiV Rosemary EVOO
Kosher Salt and Black Pepper, freshly ground
BBQ Sauce of choice

DIRECTIONS:

Heat barbecue to 400 F with the heat on high on both sides. Using a sharp paring knife, poke holes into the roast and stuff each hole with a clove of garlic. Make the cuts about an inch deep so the clove really gets in there. Rub the roast with OLiV Rosemary EVOO, then salt and pepper the roast, rubbing the seasoning into the meat. Turn off one side of the barbecue and place the roast on that side. Close the lid and let cook for two hours. Check the roast and turn it over periodically. After the two-hour mark, lightly brush the roast with the BBQ sauce and keep basting for another 10 minutes. Remove from the barbecue, let sit for five minutes, then slice and serve.

Mango Avocado Salad

Spinach or Mixed Greens
Sliced Mango
Sliced Orange
Sliced Cucumbers
Sliced Red Onion
Raw Cashews
Sliced Avocado
Crumbled Goats Cheese
Drizzle of OLiV Blood Orange Extra Virgin Olive Oil (EVOO)
Drizzle of OLiV White Banana Balsamic Vinegar
Salt and Pepper to taste

DIRECTIONS:

Add all ingredients to a salad bowl and combine.

Cheddar Ale Mac & Cheese

2 cups dry elbow macaroni
3/4 cup 35% cream
2/3 cup beer
1 tbsp. cornstarch
4 tbsp. OLiV Butter Extra Virgin Olive Oil (EVOO)
2 tbsp. OLiV White Balsamic Vinegar
2 tbsp. flour
8 oz cheddar cheese, grated
1/2 tsp. black pepper
1/2 tsp. smoked paprika
1/4 tsp. kosher or sea salt

DIRECTIONS:

Cook macaroni in a pot of lightly salted water until al dente. Drain and set aside. In a bowl, whisk together cream, beer, and cornstarch until well combined. Set aside. In a large pot, heat OLiV Butter EVOO over low heat. Add flour and whisk. Add beer mixture and bring to a mild simmer (do not boil). Gradually mixing in cheddar cheese, until the sauce is smooth. Add OLiV White Balsamic and mix well. Add noodles into the sauce and simmer until sauce thickens and the noodles are cooked through (about 5 minutes). Stir in black pepper, smoked paprika and salt. Serve with a finishing drizzle of OLiV Butter EVOO.

One-Pan Lemon Chicken

4 chicken breasts
4 new potatoes, cubed
2 cups green beans
4 slices of lemon
3 tbsp. OLiV Rosemary Extra Virgin Olive Oil (EVOO)
MARINADE:
1/2 cup OLiV Rosemary Extra Virgin Olive Oil (EVOO)
2 tbsp. OLiV White Lemon Balsamic Vinegar
2 cloves minced garlic
2 sprigs rosemary
1 tbsp. lemon zest
Salt and pepper to taste

DIRECTIONS:

Combine marinade ingredients in a bowl and mix well. Cover chicken breasts with marinade and place in the fridge for 2-3 hours, turning every 30 minutes. Preheat oven to 400 F. Drizzle 2 tbsp. OLiV Rosemary EVOO over potatoes, making sure they are well coated. Salt and pepper to taste. Place chicken breasts, potatoes, and rosemary sprigs on a well-greased sheet pan. Place one lemon slice on each piece of chicken. Cover with aluminum foil and bake for 30 minutes. Meanwhile, clean green beans, pat dry with paper towels, and drizzle with OLiV Rosemary EVOO. Season with salt and pepper. Remove sheet pan from the oven and spread beans out evenly so they don’t overlap. Bake for an additional 20 minutes.

Smoked Chili

2 tbsp OLiV Garlic or Jalapeño Extra Virgin Olive Oil (EVOO)
1 pound of ground beef
1 cup of white onions, chopped
2 ( 15 oz) cans of kidney beans
1 cup of corn kernels
3 large carrots, chopped
1 ( 28 oz) crushed tomatoes
2 tbsp of chili powder
1 tbsp of smoked paprika
2 tbsp of cumin powder
3 tbsp of OLiV Smoked Balsamic Vinegar
Salt and pepper to taste
Jalapeno Lime Sour Cream:

1 cup of sour cream
1 tbsp of chopped fresh cilantro
1 tbsp of OLiV Jalapeno Lime White Balsamic Vinegar

DIRECTIONS:

In a large pot on medium-high heat, use OLiV Garlic EVOO to brown the ground beef. Once browned, add chopped onions and cook until onions are soft. Pour out any excess fat. Stir in beans, carrots, corn, tomatoes, and OLiV Smoked Balsamic Vinegar. Add in all spices and let simmer for 1 hour. When ready to serve, top with Jalapeno Lime Sour Cream and Cornbread.

Roasted Beet Alfredo

1 large roasted beet
2 cloves garlic, minced
1 tsp. OLiV Rosemary Extra Virgin Olive Oil (EVOO)
1 cup yellow onion, chopped
2/3 cup soaked raw cashews
1 cup almond milk
Juice of 1 lemon
salt and pepper
fresh basil
Pasta of choice

DIRECTIONS:

Soak cashews for at least an hour, until soft. Preheat oven to 375 F. Drizzle the beet with Rosemary EVOO and wrap in aluminum foil. Roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool, and then peel. Meanwhile, cook pasta according to package instructions. Add oil and onions to a pan on medium heat and saute until soft. Stir in garlic for 30 seconds or so. Remove from heat. In a blender or food processor add the roasted beet, soaked cashews, almond milk, lemon juice, salt, pepper, and the onion and garlic mixture. Blend on high until smooth and creamy. Pour the sauce over cooked pasta and gently toss to coat. Garnish and serve.

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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