Easy Sweet Garlic Chicken

The Olive Crush Garlic Chicken Breast Recipe
 
This recipe is perfect for the family with the pickiest of eaters! It only takes half an hour so it’s perfect for a last minute meal. This recipe is perfect to serve with traditional potatoes or rice.

Easy Sweet Garlic Chicken
Serves 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. 4 boneless skinless chicken breasts
  2. 4 garlic cloves, minced
  3. 4 tablespoons brown sugar
  4. 1 tablespoon The Olive Crush Chemlali Tunisian Organic Extra Virgin Olive Oil
  5. Salt and pepper
  6. Additional herbs and spices as desired, we recommend Whole Spice Napa Valley Rub
Instructions
  1. Preheat oven to 450°F.
  2. Line a baking dish or cookie sheet with aluminum foil and lightly coat with The Olive Crush Garlic Olive Oil.
  3. In small sauté pan, sauté garlic with the Chemlali Tunisian oil until tender.
  4. Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
  5. Season chicken with salt and pepper.
  6. Place breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
  7. Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.
Notes
  1. As it bakes, the garlic and sugar will melt into a sweet glaze. Feel free to customize with your favorite herbs or spices!
Adapted from ww.food.com from ElleFireBrand
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • The traditional blend of rich roasted garlic and exquisite olive oil brought to a new level. This EVOO has the essence of fresh garlic added. It is so rich; it tastes like slow roasted garlic and is sure to please all Garlic Lovers! Garlic flavored extra virgin olive oil is an excellent all around choice for cooking.
     
    Tip: Especially flavorful with salad, vegetables, bread, pasta, seafood, chicken, and red meat. Mix with fresh herbs for dipping and wherever a clean light garlic flavor accompanying mild oil is desired.

  • This unique blend creates a rub for pork, steak, chicken, or lamb. It is an ideal flavoring and is sure to accent your favorite cut of meat.
     
    Ingredients: Sun Dried Tomatoes , Rosemary, Lemon Peel, Fennel , Black Pepper, chili, Garlic, Citric Acid, Sea Salt.

Hearty Vegetable Soup

Hearty Vegetable Soup Recipe | The Olive Crush
 
The leaves are beginning to turn, the nights are getting colder. This soup will warm your belly and is good to take to gatherings and events; everyone will thank you!

Hearty Vegetable Soup
Serves 14
Write a review
Print
Prep Time
25 min
Cook Time
1 hr
Total Time
1 hr 25 min
Prep Time
25 min
Cook Time
1 hr
Total Time
1 hr 25 min
Ingredients
  1. 8 medium carrots, sliced
  2. 2 large onions, chopped
  3. 4 celery ribs, chopped
  4. 1 large green pepper, seeded and chopped
  5. 1 tablespoon The Olive Crush Herbs De Provence Extra-Virgin Olive Oil
  6. 1 garlic clove, minced
  7. 4 cups water
  8. 1 can (28 ounces) diced tomatoes, undrained
  9. 2 cups V8 juice
  10. 2 cups chopped cabbage
  11. 2 cups frozen cut green beans
  12. 2 cups frozen peas
  13. 1 cup frozen corn
  14. 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  15. 2 teaspoons chicken bouillon granules
  16. 1-1/2 teaspoons dried parsley flakes
  17. 1 teaspoon salt
  18. 1 teaspoon dried marjoram
  19. 1 teaspoon dried thyme
  20. 1 bay leaf
  21. 1/2 teaspoon dried basil
  22. 1/4 teaspoon pepper
Instructions
  1. In a Dutch oven, saute the carrots, onions, celery and green pepper in Herbs de Provence Olive Oil until crisp-tender.
  2. Add garlic; cook 1 minute longer.
  3. Stir in the remaining ingredients and bring to a boil.
  4. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until vegetables are tender.
  5. Discard bay leaf.
Adapted from www.tasteofhome.com
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • With top notes of savory, thyme and bay leaf, our all natural Herbs de Provence EVOO is a show stopper.
     
    Tip: Herbs de Provence is a good addition to any dish from the Mediterranean region and is especially good mixed with olive oil to coat chicken, fish, tomatoes or chunks of potato for roasting, adding to a pizza sauce or drizzling over game or kabobs before roasting. It's also used for seasoning salads, sauces and cheeses, as well as soups and stews

Olive Oil Fried Eggs with Asparagus

Olive Oil Fried Eggs with Asparagus Recipe | The Olive Crush

If you like delicious eggs, you’ll love these easy, creamy eggs with asparagus. Start your day off with right with healthy protein, vitamins, and minerals from the eggs and asparagus.

Olive Oil Fried Eggs with Asparagus
Serves 4
Write a review
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 pound asparagus, tough ends trimmed
  2. 1/2 cup divided Olive Crush Natural Butter Flavored Olive Oil
  3. Kosher salt and freshly ground black pepper
  4. 4 eggs
Instructions
  1. Adjust oven rack to middle position and preheat to 500°. Alternatively, preheat a toaster oven to high.
  2. Line a sheet try with tin foil and toss asparagus with 2 tablespoons olive oil. Season to taste with salt and pepper then place in the oven.
  3. Roast until asparagus is tender and beginning to brown in places, about 15 minutes. Remove from oven and tent with foil.
  4. Break each egg into a small saucer, then heat oil over medium high heat until shimmering. Carefully add one egg to the skillet. The egg will begin to puff immediately. Cook until egg whites are set, spooning hot fat over the top, about 1 minute. Use a slotted spoon to transfer to a paper towel-lined plate. Repeat with remaining eggs.
  5. Divide asparagus between four plates and top each with 1 egg. Season with salt and pepper and serve immediately.
Adapted from SeriousSeats.com
Adapted from SeriousSeats.com
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • 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.

Paprika Chicken Thighs with Brussels Sprouts

Paprika Chicken Thighs with Brussels Sprouts Recipe | The Olive Crush
This meal is not only delicious, but very heart healthy and high in fiber! Using delicious paprika-rubbed chicken on a bed of Brussels sprouts and shallots, this dinner is as easy as it is delicious. Try smoked paprika for an extra touch of smoky flavor!

Paprika Chicken Thighs with Brussel Sprouts
Serves 4
Write a review
Print
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1 pound Brussels sprouts, trimmed and halved (or quartered if large)
  2. 4 small shallots, quartered
  3. 1 lemon, sliced
  4. 3 tablespoons divided The Olive Crush Hojiblanca Extra-Virgin Olive Oil
  5. 3/4 teaspoon Whole Spice Alaea Hawaiian Sea Salt, divided
  6. 1/2 teaspoon ground pepper, divided
  7. 2 cloves garlic, minced
  8. 1 tablespoon smoked paprika, sweet or hot
  9. 1 teaspoon dried thyme
  10. 4 large or 8 small bone-in chicken thighs (about 2 1/2 pounds), skin removed
Instructions
  1. Position rack in lower third of oven; preheat to 450°F.
  2. Combine Brussels sprouts, shallots and lemon with 2 tablespoons The Olive Crush Hojiblanca Extra-Virgin Olive Oil and 1/4 teaspoon each Whole Spice Alaea Hawaiian Sea Salt and pepper on a large rimmed baking sheet.
  3. Mash garlic and the remaining 1/2 teaspoon salt with the side of a chef’s knife to form a paste. Combine the garlic paste with paprika, thyme and the remaining 1 tablespoon oil and 1/4 teaspoon pepper in a small bowl. Rub the paste all over chicken. Nestle the chicken into the Brussels sprouts.
  4. Roast on the lower rack until the Brussels sprouts are tender and an instant-read thermometer inserted into the thickest part of the chicken without touching bone registers 165°F, 20 to 25 minutes.
Adapted from EatingWell.com
Adapted from EatingWell.com
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • Alaea Hawaiian Sea Salt is rich in trace minerals. Considered a traditional Hawaiian table salt and used in dishes like kahlua pork and ahi tuna poki, this salt contains a small amount of red Hawaiian clay – enriching it with iron oxide. Use this salt for cooking, grilling, roasting, and as a finishing salt.

    Ingredients: Alaea Hawaiian Sea Salt

  • This award winning extra virgin Hojiblanca from Andalusia, Spain has been a solid favorite at The Olive Crush since we first opened our store. A combination of bold, rich, fruity flavored oil which has sweet tones as well as a slight pepper finish. Hojiblanca olive oils are constant top place finishers in international competitions.
     
    Tip: Hojiblanca is an all-purpose salad and cooking oil with a special emphasis on topping cooked meats, fish, and vegetables.

Baked Tilapia in Garlic and Olive Oil

Baked Tilapia in Garlic and Olive Oil Recipe | The Olive Crush
 
If you are looking for a simple and easy dish to impress, look no further! This delicious baked tilapia will be the perfect dinner for your family, co-workers, or friends.

Baked Tilapia in Garlic and Olive Oil
Serves 4
Write a review
Print
Prep Time
5 min
Cook Time
30 min
Total Time
24 hr 35 min
Prep Time
5 min
Cook Time
30 min
Total Time
24 hr 35 min
Ingredients
  1. 4 (4 Ounce) fillets Tilapia
  2. 4 cloves crushed garlic
  3. 3 tablespoons Olive Crush Chemlali Tunisian Organic Extra Virgin Olive Oil
  4. 1 onion, chopped
  5. 1/4 teaspoon cayenne pepper
Instructions
  1. Rub the fish fillets with the crushed garlic, then place them in a shallow, non-reactive dish.
  2. Spoon the olive oil over the fish until they are coated. Place the onion on top of the fish.
  3. Cover the fish and refrigerate overnight to allow the fish to soak in the marinade.
  4. Preheat the oven to 350 degrees F.
  5. Transfer fish to a 9x13 inch baking dish along with the olive oil, garlic, and onion.
  6. Sprinkle the fish with the cayenne or white pepper.
  7. Bake at 350 degrees F for 30 minutes.
Notes
  1. This recipe is also great on the grill! If you are grilling the fish, wrap the fish and oil, garlic, onion, and pepper in aluminum foil after marinating.
Adapted from AllRecipes.com
Adapted from AllRecipes.com
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • Our finest balsamic vinegar from Modena, Italy. Produced in the traditional Modena style and aged at least 18 years in Oak barrels.
     
    Tip: Very diverse; thick and potent enough to be dripped onto a dish as a condiment and also balanced enough so it will pair well with one of our olive oils in a salad dressing. The acidity of our Traditional Balsamic vinegar makes it pair extremely well with our sweeter oils and with sweet foods, such as fresh fruit or even ice cream.

Chopped Greek Salad with Chicken

Chopped Greek Salad with Chicken Recipe | The Olive Crush
This quick and easy salad is great for people who have gluten allergies or diabetes. It’s low calorie, and just all around tastes great!

Chopped Greek Salad with Chicken
Serves 4
Write a review
Print
Prep Time
25 min
Total Time
25 min
Prep Time
25 min
Total Time
25 min
Ingredients
  1. 1/3 cup red-wine vinegar
  2. 2 tablespoons Olive Crush Coratina Extra-Virgin Olive Oil
  3. 1 tablespoon chopped fresh dill, or oregano or 1 teaspoon dried
  4. 1 teaspoon garlic powder
  5. 1/4 teaspoon salt
  6. 1/4 teaspoon freshly ground pepper
  7. 6 cups chopped romaine lettuce
  8. 2 1/2 cups chopped cooked chicken, (about 12 ounces; see Tip)
  9. 2 medium tomatoes, chopped
  10. 1 medium cucumber, peeled, seeded and chopped
  11. 1/2 cup finely chopped red onion
  12. 1/2 cup sliced ripe black olives
  13. 1/2 cup crumbled feta cheese
Instructions
  1. Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl.
  2. Add lettuce, chicken, tomatoes, cucumber, onion, olives and feta.
  3. Toss to coat.
Notes
  1. If you don't have cooked chicken, poach 1 pound chicken breasts for this recipe. Place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.
Adapted from EatingWell.com
Adapted from EatingWell.com
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • Crafted by Boundary Bend/Cobram Estate, this highly awarded Coratina has won Best In Class and Gold medals in International & Domestic Olive Oil Competitions. The incredible Coratina nose packs a wallop & displays notes of green apple peel & grass. Herbaceous and peppery with the perfect amount of bitterness!
     
    Tip: Great on salads and as dipping oil.

Pineapple Coconut Bites

These small, fruity bites will become a favorite in your home. At only 100 calories, go ahead, have two!

Pineapple Coconut Bites
Serves 20
Write a review
Print
Prep Time
30 min
Cook Time
25 min
Prep Time
30 min
Cook Time
25 min
Ingredients
  1. FILLING
  2. 1 1/4 cups canned crushed pineapple, slightly drained
  3. 1 tablespoon honey
  4. 1 tablespoon cornstarch
  5. DOUGH
  6. 1/2 cup almonds
  7. 6 tablespoons confectioners' sugar
  8. 1/2 cup whole-wheat pastry flour
  9. 1/4 cup all-purpose flour
  10. 1/4 cup unsalted cold butter
  11. 3 tablespoons Olive Crush Aceite Nueve (California Unfiltered Arbequina) Extra Virgin Olive Oil
  12. 2 tablespoons unsweetened shredded coconut
  13. 1 tablespoon cornstarch
  14. 1/2 teaspoon salt
  15. 1/2 teaspoon vanilla extract
To prepare filling
  1. Spoon pineapple into a small saucepan with honey and cornstarch. Cook over medium heat, stirring frequently, until thickened, about 3 minutes. Let cool.
To prepare dough
  1. Meanwhile, process almonds in a food processor until finely ground. Add confectioners’ sugar; process to combine.
  2. Add whole-wheat pastry flour and all-purpose flour; process to combine.
  3. Drop butter by the tablespoon through the feed tube, processing briefly after each addition.
  4. Add oil and pulse once or twice. Add coconut, cornstarch, salt and vanilla and process just until the mixture resembles crumbly, fine meal, but will hold together if pressed.
  5. Reserve a scant 1/2 cup of tart dough to use as crumbled topping.
  6. Preheat oven to 350°F. Line mini muffin pans with 20 paper cups.
  7. Drop a scant tablespoon of dough into each paper cup. Press the dough into the bottom and up the sides of the cup, making a well in the center, to form a miniature crust. Spoon 1 1/2 to 2 teaspoons of the pineapple filling into each crust and top each with some of the reserved crumbs.
  8. Bake until the topping is golden brown and the crust is cooked through (watch carefully toward the end and move the pan to the bottom rack if the top begins to brown before the bottom crust is done), 20 to 25 minutes. Let cool in the pans.
Notes
  1. Equipment: Two 12-cup mini muffin pans and mini muffin paper cups
Adapted from EatingWell.com
Adapted from EatingWell.com
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Butternut Squash Pilaf

Butternut Squash Pilaf Recipe | The Olive Crush
This recipe is a Americanized version of a Greek favorite full of color, nutrients, and of course, flavor!

Butternut Squash Pilaf
Serves 8
Write a review
Print
Prep Time
35 min
Total Time
1 hr
Prep Time
35 min
Total Time
1 hr
Ingredients
  1. 2 pounds butternut squash, peeled, halved and seeded
  2. 3 tablespoons Olive Crush Arbequina Extra Virgin Olive Oil
  3. 1 large red onion, finely chopped
  4. 1 clove garlic, minced
  5. 2 tablespoons water
  6. 1 tablespoon tomato paste
  7. 1 cup instant or parboiled brown rice
  8. 1 3/4 cups water, or 1 14-ounce can vegetable broth
  9. 1/2 cup white wine
  10. 1/2 cup chopped fennel fronds, (see Ingredient Note)
  11. 2 tablespoons chopped fresh oregano
  12. 1 teaspoon salt
  13. Pinch of cinnamon
  14. Freshly ground pepper, to taste
Instructions
  1. Grate the squash through the large holes of a box grater.
  2. Heat oil in a large cast-iron or nonstick skillet over medium-low heat. Add onion and garlic and cook, stirring, until soft and lightly colored, 10 to 12 minutes. Combine 2 tablespoons water and tomato paste in a small bowl and stir it into the pan. Add rice and stir to coat. Add the squash, in batches if necessary, and stir until it has reduced in volume enough so that you can cover the pan.
  3. Increase the heat to medium-high, pour in 1 3/4 cups water (or broth) and wine, cover and bring to a boil. Reduce the heat to medium-low and cook, covered, stirring once or twice, until the rice has absorbed most of the liquid and the squash is tender, 25 to 30 minutes.
  4. Add fennel fronds, oregano, salt, cinnamon and pepper; gently stir to combine. Remove from the heat and let stand, covered, for 5 minutes. Serve hot or at room temperature.
Notes
  1. Ingredient note: Fennel “fronds” are the feathery tops on fennel bulbs. Look for fresh fennel bulbs—with their fronds still attached—in the produce section. The fronds look similar to fresh dill and have a mild licorice flavor. You'll need to buy one large or two smaller bulbs of fennel to have enough fronds to make 1/2 cup chopped.
Adapted from EatingWell
Adapted from EatingWell
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Chicken Souvlaki

Chicken Souvlaki Recipe | The Olive Crush
Souvlaki in Greece is typically skewers of lamb, but in America chicken is more common and served on pita bread. This recipe is not only quick and easy to prepare, it’s loaded with flavor.

Chicken Souvlaki
Yields 4
Write a review
Print
Ingredients
  1. 1/2 cup (2 ounces) crumbled feta cheese
  2. 1/2 cup plain Greek yogurt
  3. 1 tablespoon chopped fresh dill
  4. 1 tablespoon Italian Cortina Marcianise Extra Virgin Olive Oil, divided
  5. 1 1/4 teaspoons bottled minced garlic, divided
  6. 1/2 teaspoon dried oregano
  7. 2 cups sliced roasted skinless, boneless chicken breast
  8. 4 (6-inch) pitas, cut in half
  9. 1 cup shredded romaine lettuce
  10. 1/2 cup chopped peeled cucumber
  11. 1/2 cup chopped plum tomato
  12. 1/4 cup thinly sliced red onion
Instructions
  1. Combine feta cheese, yogurt, dill, 1 teaspoon oil, and 1/4 teaspoon garlic in a small bowl, stirring well.
  2. Heat remaining 2 teaspoons olive oil in a large skillet over medium-high heat. Add remaining 1 teaspoon garlic and oregano to pan, and sauté for 20 seconds. Add chicken, and cook for 2 minutes or until thoroughly heated.
  3. Place 1/4 cup chicken mixture in each pita half, and top with 2 tablespoons yogurt mixture, 2 tablespoons shredded lettuce, 1 tablespoon cucumber, and 1 tablespoon tomato. Divide onion evenly among pitas.
Adapted from David Bonom
Adapted from David Bonom
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.

Roasted Eggplant & Feta Dip

Roasted Eggplant & Feta Dip Recipe | The Olive Crush
Try this Greece-based roasted eggplant & feta dip recipe with toasted pita crisps or as a sandwich spread! This recipe makes 12 servings (1/2 cup each) so is great to share with your friends and family.

Roasted Eggplant & Feta Dip
Serves 12
Write a review
Print
Total Time
40 min
Total Time
40 min
Ingredients
  1. 1 medium eggplant (about 1 pound)
  2. 2 tablespoons lemon juice
  3. 1/4 cup Italian Pendolino Casaliva Reserve Extra Virgin Olive Oil
  4. 1/2 cup crumbled feta cheese, preferably Greek
  5. 1/2 cup finely chopped red onion
  6. 1 small red bell pepper, finely chopped
  7. 1 small chile pepper, such as jalapeño, seeded and minced (optional)
  8. 2 tablespoons chopped fresh basil
  9. 1 tablespoon finely chopped flat-leaf parsley
  10. 1/4 teaspoon cayenne pepper, or to taste
  11. 1/4 teaspoon Whole Spice Himalayan Pink Sea Salt
  12. Pinch of sugar (optional)
Instructions
  1. Position oven rack about 6 inches from the heat source; preheat broiler.
  2. Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam. Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes. Transfer to a cutting board until cool enough to handle.
  3. Put lemon juice in a medium bowl.
  4. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Add oil and stir with a fork until the oil is absorbed. (It should be a little chunky.)
  5. Stir in feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt.
  6. Taste and add sugar if needed (see note).
  7. Service with pita crisps or use as a sandwich spread.
Notes
  1. Make Ahead Tip: Cover and refrigerate for up to 2 days
  2. Note: Out-of-season eggplant or eggplant that has been heavily watered often has an abundance of seeds, which make the vegetable bitter. Be sure to taste the dip before you serve it; if it's a touch bitter, you can remedy that with a little sugar.
Adapted from Eating Well
Adapted from Eating Well
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe