Strawberry Balsamic Martini

Strawberry Balsamic Martini Recipe |The Olive Crush
 
Add a splash of fruity flavor to your vodka using our Strawberry Balsamic Vinegar and some fresh lime juice. Perfect for holiday parties and New Year’s celebrations!

Strawberry Balsamic Martini
Serves 1
Write a review
Print
Ingredients
  1. 2 1/2 oz. (5 tbsp) plain or strawberry-flavored vodka
  2. 1 tbsp Strawberry Balsamic Vinegar
  3. Fresh strawberries
  4. 1 tbsp simple syrup (directions for making simple syrup below)
  5. 1/2 fresh lime, juiced
  6. 1 strawberry for garnish
Instructions
  1. In a martini shaker, muddle the strawberry with the simple syrup. Add the vodka, High Country Balsamic, and lime juice and shake well. Pour into a chilled martini glass and garnish with a fresh strawberry.
Simple Syrup Directions
  1. Mix equal parts water and sugar in small saucepan. Stir to mix.
  2. Bring to a boil and simmer until sugar is dissolved, about 3 minutes.
  3. Remove from heat and let cool completely.
  4. Refrigerate for up to 1 month.
Notes
  1. If you don't have any fresh limes you can use our Persian Lime Olive Oil for flavor.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • Imported from Modena, Italy, both sweet and tart, our Strawberry Balsamic vinegar is the result of adding pure and natural strawberry essence to our 12 year-old balsamic. A wonderful sweet-tart summer vinegar that is sure to tantalize your taste buds, and delight your family and friends. This is one of our customer favorites!
     
    Tip: Wonderful drizzled over panna cotta. It can be used both as a vinegar and condiment on dessert dishes such as fruit medleys and ice cream. To create an exceptional Italian treat, just drizzle a few drops of this sweet-tart balsamic onto chocolate ice cream or chocolate gelato topped with fresh strawberries.

  • This fun pairing packs a sweet and tart punch; truly reminiscent of an actual Strawberry Daiquiri!

Spinach Souffle

Spinach Souffle Recipe | The Olive Crush
 
If you’re looking for a way to use up your fresh spinach, look no further than this souffle! Using our Basil Olive Oil and Sicilian Lemon Balsamic, this recipe is great for your breakfast or brunch.

Spinach Souffle
Serves 6
Write a review
Print
Ingredients
  1. 1 package chopped fresh spinach
  2. 1 tablespoon butter
  3. 1 tablespoon parmesan cheese
  4. 3 tablespoons Basil Olive Oil
  5. 2 tablespoons minced shallots
  6. 3 tablespoons all purpose flour
  7. 1 teaspoon salt
  8. 1/8 teaspoon ground nutmeg
  9. 1/8 teaspoon freshly ground black pepper
  10. 1 1/2 cups whole milk
  11. 2 tablespoons Sicilian Lemon White Balsamic Vinegar
  12. 6 eggs, separated and room temperature
Instructions
  1. Preheat oven to 400 degrees F.
  2. Grease a 1 1/2 to 2 quart souffle dish with butter and sprinkle with parmesan cheese.
  3. Bring a saucepan of lightly salted water to a boil and add spinach. Cook 2-3 minutes.
  4. Drain spinach, pushing down with a spatula to remove juice and let cool.
  5. Heat olive oil in a large saucepan and add shallots. Cook about 3-4 minutes over medium low heat, being careful not to burn it.
  6. Stir in flour, salt, nutmeg, and pepper, whisking constantly.
  7. Gradually add in milk, whisking until mixture thickens.
  8. Remove from heat.
  9. Stir in balsamic vinegar, then stir egg yolks one at a time into milk mixture until blended.
  10. Add cooled spinach, and mix to incorporate.
  11. In a bowl with an electric mixer, beat egg whites until they hold stiff peaks.
  12. Fold approximately 1/4 egg whites into spinach mixture to make it easier to manage, and then gently fold in the remainder.
  13. Pour into prepared dish and bake for approximately 30 minutes, or until top of souffle is well puffed and lightly browned
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • This oil has a beautiful, fresh, green herb taste. Basil and olive oil are two important ingredients in Mediterranean cooking and it was obvious to us that the two fused would be wonderful! This delicious oil has the sweet flavor of fresh basil with a mild buttery olive oil in the background.
     
    Tip: Drizzling onto your favorite pasta dishes will add a wonderful flavor component and enhance the taste of your sauces. To make a quick and easy Italian dressing, pair it with Oregano White Balsamic. This is also a fine combination when poured over fresh ripe tomatoes.

  • Playfully tart and pleasantly sweet, our Sicilian Lemon White Balsamic has a perfectly balanced acidity and a crisp, lemon flavor and aroma. This unique balsamic can also be used in replacement of lemon juice on salads or in Greek recipes.
     
    Tip: The dazzling flavor of Sicilian Lemon is a terrific addition to any marinade, dressings, or seafood dish. In addition, add just a touch to pound cake, fruit platters, or as a sneaky surprise in lemonade, cocktails, and mixed drinks! There are plenty of tasty mixes.

Candy Bar Cookies

Candy Bar Cookies Recipe | The Olive Crush
 
Use your favorite candy bar to flavor these easy-to-make and sure-to-please cookies.

Candy Bar Cookies
Write a review
Print
Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 2/3 cup Arbosana Extra Virgin Olive Oil
  2. 2 cups brown sugar, packed
  3. 2 large eggs
  4. 1/2 cup milk
  5. 2 teaspoons pure vanilla extract
  6. 1/2 teaspoon butter extract
  7. 2 1/2 cups flour
  8. 1 teaspoon baking powder
  9. 1/2 teaspoon baking soda
  10. 1/2 teaspoon salt
  11. 3 1/2 cups quick oats
  12. 1, 8-ounce chocolate candy bar (pick your favorite & chop it up!)
Instructions
  1. Preheat oven to 375 degrees F.
  2. Lightly coat large cookie sheets with cooking spray.
  3. In large mixing bowl, blend Arbosana Extra Virgin Olive Oil, brown sugar, eggs, milk, and vanilla & butter extracts. Mix until smooth and creamy.
  4. Add flour, baking powder, baking soda, salt, and oats. Blend until well mixed.
  5. Fold in chopped candy bar. Drop by heaping teaspoonfuls or small size cookie scoop.
  6. Bake 8-10 minutes. Cool and enjoy!
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Cinnamon Pear Roasted Sweet Potatoes

Cinnamon Pear Roasted Sweet Potatoes Recipe | The Olive Crush
 
Sweeten up your holiday sweet potatoes this year with this Cinnamon Pear Roasted Sweet Potatoes recipe using our Cinnamon Pear Balsamic Vinegar and Natural Butter Flavored Olive Oil.

Cinnamon Pear Roasted Sweet Potatoes
Serves 8
Write a review
Print
Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 4 tablespoons Natural Butter Flavored Olive Oil
  2. 2/3 cup Cinnamon Pear Balsamic Vinegar
  3. 8 medium sweet potatoes, peeled and cut lengthwise into wedges
  4. 2 teaspoons sea salt
Instructions
  1. Preheat oven to 400 degrees F.
  2. Whisk together Natural Butter Flavored Olive Oil and Cinnamon Pear Balsamic Vinegar.
  3. In a large bowl, toss the sweet potatoes with the olive oil & balsamic mixture to coat.
  4. Place on parchment lined baking sheet in a single layer and sprinkle with sea salt.
  5. Bake until browned and crispy for about 30 minutes, flipping once.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • Our cinnamon pear balsamic is warm, sweet, and spicy with hints of ripe D’Janjou pear and cinnamon spice. The pear flavor sits quietly in the background while the cinnamon flavor dominates this delicious balsamic.
     
    Tip: Wonderful as a glaze for ham, with seared duck breast, in dressings or as a dessert sauce for ice cream. Consider topping off poached pears with this unique vinegar!

  • This is a sweet, buttery, late harvest Barnea. This oil brings together the best of both worlds with all the health benefits of extra virgin olive oil and the rich 100% natural flavor of butter. You can refrigerate some in a bowl and then spread it over toast or rolls. Anyone looking to eat healthier and reduce their saturated fat intake is going to love it!
     
    Tip: Use as a butter substitute or anywhere you might use melted butter; over hot popcorn, with seafood or with eggs, spinach, feta cheese and cherry tomatoes to start your day off right. Dip your warm bread or splash it over pasta, mashed potatoes, or rice. You won’t believe it’s not butter, because health-wise it's better.
     
    Note: We use this one quite a bit for cooking, putting a bit in rice while it's cooking gives you a great butter flavor.

Smoked Salmon Tartare with Avocado

Smoked Salmon Tartare with Avocado Recipe | The Olive Crush
 
Hosting a holiday party? Or attending one? Try this Smoked Salmon Tartare recipe using whole wheat crackers, avocado, and our organic Barnea Olive Oil.

Smoked Salmon Tartare with Avocado
Write a review
Print
Ingredients
  1. 2 cups diced smoked salmon
  2. 1/4 cup diced red onions
  3. 1/4 cup capers
  4. 1/4 cup Organic Barnea Olive Oil
  5. 1/8 cup juice from fresh lemon
  6. Fresh ground pepper
  7. 1/2 cup plain Greek Yogurt
  8. 8 tsp chopped dill
  9. 1/4 avocado, sliced
  10. Whole wheat wafer crackers
Instructions
  1. In a medium bowl combine salmon, onion, capers, olive oil and lemon juice & mix.
  2. Season with pepper.
  3. Combine Greek yogurt & dill in a small bowl & mix.
  4. Top each cracker with avocado slices, tartare mix & top with a small dollop of dill Greek yogurt mix.
Notes
  1. You can use a ring mold or a lined mason jar (work backwards if using the jar) to form the tartare. Refrigerate for about 15 minutes to help hold its shape.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Chocolate Balsamic Pancakes with Peanut Butter Sauce

Chocolate Pancakes With Peanut Butter Sauce Recipe | The Olive Crush

Surprise your family with these scrumptious chocolate pancakes with a peanut butter topping! The perfect breakfast start to your weekend.

Chocolate Balsamic Pancakes with Peanut Butter Sauce
Write a review
Print
Ingredients
  1. 1 cup fat-free milk
  2. 2 large egg whites
  3. 2 tablespoons dark brown sugar
  4. 2 tablespoons Castile Extra Virgin Olive Oil
  5. 3 tablespoons Dark Chocolate Balsamic vinegar
  6. 1 cup whole wheat flour
  7. 1 tablespoon baking powder
  8. 1/4 teaspoon table salt
  9. 1/2 cup creamy peanut butter
Instructions
  1. Mix together milk, egg whites, brown sugar, Castile Extra Virgin Olive Oil, and Dark Chocolate Balsamic vinegar in a medium bowl.
  2. Stir in whole wheat flour, baking powder, and salt until just combined.
  3. Pour about 2 tablespoons of batter for each pancake onto a hot, lightly greased griddle or large skillet.
  4. Cook pancakes over medium-high heat 3 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side.
  5. Microwave peanut butter in a microwave-safe bowl 45 seconds; drizzle over pancakes, and serve immediately.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • Castile Olive Oil is primarily a blend of Arbequina, Picudo and Hojiblanco olive oils. This classic combination is appreciated for its unique balance and well-rounded flavor. Castile is a general purpose oil that will serve you well everywhere in the kitchen.

  • This is a velvety-sweet, and very flavorful balsamic resounds with the complexity of three different chocolates. The chocolate aroma and flavor are unmistakable, and you will savor the depth of flavors that will certainly have you craving for more.
     
    Tip: This balsamic is best paired with desserts and drizzled over fruits including bananas, berries, and pineapple. It adds an elegant touch to cheese trays, especially those that include hard, intense cheeses such as Parmesan, asiago, and sharp provolone. We also like it as an exceptional “secret ingredient” in chili, darker moles, and in Central and South American dishes where a rich chocolate flavor is desired.

Asian Quinoa Meatballs

Asian Quinoa Meatball Recipe | The Olive Crush

 
Looking for a new appetizer or light meal to add to your cooking mix? Try these Asian Quinoa Meatballs using healthy, low-fat ground turkey, iron-rich quinoa, and your favorite Asian food flavors! These meatballs clock in at around 60 calories each for a guilt free-dinner or snack.

Asian Quinoa Meatballs
Yields 20
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1 pound ground turkey
  2. 3/4 cup cooked quinoa
  3. 3 cloves garlic, minced
  4. 2 green onions, thinly sliced, plus more for garnish
  5. 1 large egg
  6. 1 tablespoon soy sauce
  7. 2 teaspoons Japanese Toasted Sesame Oil
  8. 1 teaspoon Sriracha, or more, to taste
  9. Kosher salt and freshly ground black pepper, to taste
  10. Sesame seeds, for garnish
For the Sauce
  1. 1/4 cup soy sauce
  2. 2 tablespoons rice vinegar
  3. 1 tablespoon freshly grated ginger
  4. 1 tablespoon brown sugar, packed
  5. 1 teaspoon Japanese Toasted Sesame Oil
  6. 1 teaspoon Sriracha, or more, to taste
  7. 2 teaspoons cornstarch
Instructions
  1. Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
  2. In a large bowl, combine ground turkey, quinoa, garlic, onions, egg, soy sauce, Japanese Toasted Sesame Oil, Sriracha, salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
  3. Place meatballs onto the prepared baking dish and bake for 18-20 minutes, or until all sides are browned and meatballs are cooked through.
  4. To make the sauce, whisk together soy sauce, rice vinegar, ginger, sugar, Japanese Toasted Sesame Oil Sriracha and 1/2 cup water in a small saucepan over medium high heat.
  5. In a small bowl, whisk together cornstarch and 1 tablespoon water. Stir into soy sauce mixture until thickened, about 2 minutes.
  6. Serve meatballs immediately with sauce, garnished with green onion and sesame seeds.
Notes
  1. Image from original recipe.
Adapted from Chungah
Adapted from Chungah
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Chicken Pesto Sandwich

Chicken Pesto Sandwich Recipe |The Olive Crush
Looking for a hearty chicken sandwich? Try this Chicken Pesto Sandwich on a fresh baguette with some arugula, sliced tomatoes, and mozzarella cheese.

Chicken Pesto Sandwich
Yields 4
Write a review
Print
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
For the Sandwich
  1. 2 cups shredded chicken breast
  2. 1/4 cup plain Greek yogurt
  3. Kosher salt and freshly ground black pepper, to taste
  4. 1 baguette, cut into 3-4 equal pieces, toasted, for serving
  5. 2 cups arugula, for serving
  6. 2 Roma tomatoes, thinly sliced, for serving
  7. 8 ounces mozzarella, sliced
For the Basil Pesto
  1. 1 cup fresh basil leaves
  2. 3 cloves garlic, peeled
  3. 3 tablespoons pine nuts
  4. 1/3 cup grated Parmesan
  5. Kosher salt and freshly ground black pepper, to taste
  6. 1/3 cup Italian Cortina Marcianise olive oil
Instructions
  1. To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
  2. In a large bowl, combine chicken, 1/2 cup pesto, Greek yogurt, salt and pepper, to taste.
  3. Serve sandwiches on baguette with arugula, tomatoes, mozzarella and chicken pesto mixture.
Notes
  1. If you're missing ingredients for the basil pesto, try seasoning the chicken with Whole Spice Pesto Seasoning. Add Italian Cortina Marcianise olive oil to the chicken until desired consistency is reached and add enough Pesto seasoning for flavor.
  2. Image from original recipe.
Adapted from Chungah
Adapted from Chungah
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • When most people think of a green Italian olive oil they think of the flavor profile of the Cortina. From the Cortina olive, this EVOO has an intensely fruity aroma with some spiciness that is appreciated by olive oil aficionados. An early-harvest olive oil that has that amazing green olive aroma and peppery finish.
     
    Tips: Really puts an exclamation mark on recipes, especially simple ones like tomato and mozzarella, Bruschetta or grilled vegetables. A delicious accompaniment to roasted chicken and fish.

  • Ingredients: Basil, Garlic, Sun Dried Tomatoes, Pine Nuts, Sea Salt, Black Pepper.

One Pot Garlic Parmesan Pasta

One Pot Parmesan Pasta Recipe | The Olive Crush

Easy, creamy, and delicious pasta? It’s possible with this one pot garlic parmesan pasta recipe! This recipe uses fettuccine pasta, and our Arbequina and natural butter flavored olive oils. Plus, make some easy ingredient substitutes to turn this into a vegan recipe.

One Pot Garlic Parmesan Pasta
Yields 4
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 tablespoon Arbequina Olive Oil
  2. 4 cloves garlic, minced
  3. 2 cups low-sodium organic chicken broth
  4. 1 cup milk, or more, as needed
  5. 4 1/2 teaspoons Natural Butter Flavored Olive Oil
  6. 8 ounces uncooked fettuccine (we recommend Pappardelle's Roasted Garlic Herb Fettuccine)
  7. Kosher salt and freshly ground black pepper, to taste
  8. 1/4 cup freshly grated Parmesan cheese
  9. 2 tablespoons chopped fresh parsley leaves
Instructions
  1. Heat Arbequina Olive Oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
  2. Stir in chicken broth, milk, Natural Butter Flavored Olive Oil and fettuccine; season with salt and pepper, to taste.
  3. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
  4. Serve immediately, garnished with parsley, if desired.
Notes
  1. Substitute almond milk and vegetable broth and remove the cheese to make this a vegan recipe!
Adapted from Chungah
Adapted from Chungah
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • The initial flavor of this precious olive oil is buttery and a bit sweet, reminiscent of melon and apples. The aftertaste is warm and grassy. The color of the olive oil itself varies from emerald green to golden yellow, which mostly depends on the moment of harvesting.

  • This is a sweet, buttery, late harvest Barnea. This oil brings together the best of both worlds with all the health benefits of extra virgin olive oil and the rich 100% natural flavor of butter. You can refrigerate some in a bowl and then spread it over toast or rolls. Anyone looking to eat healthier and reduce their saturated fat intake is going to love it!
     
    Tip: Use as a butter substitute or anywhere you might use melted butter; over hot popcorn, with seafood or with eggs, spinach, feta cheese and cherry tomatoes to start your day off right. Dip your warm bread or splash it over pasta, mashed potatoes, or rice. You won’t believe it’s not butter, because health-wise it's better.
     
    Note: We use this one quite a bit for cooking, putting a bit in rice while it's cooking gives you a great butter flavor.