Entrees

The Olive Crush Garlic Chicken Breast Recipe

Easy Sweet Garlic Chicken

by The Olive Crush

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
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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
Adapted from ww.food.com from ElleFireBrand
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Baked Tilapia in Garlic and Olive Oil Recipe | The Olive Crush

Baked Tilapia in Garlic and Olive Oil

by The Olive Crush

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
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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

Mediterranean Taco Recipe | The Olive Crush

Mediterranean Tacos

by The Olive Crush

Mediterranean Taco Recipe | The Olive Crush
 
In honor of Mediterranean Diet Month and Cinco de Mayo, here is a recipe for Mediterranean Tacos! This easy recipe is great for lunch or dinner, and is packed with healthy vegetables and tasty ingredients.

Mediterranean Tacos
Serves 4
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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. 2 tomatoes, diced
  2. 1 large cucumber, peeled and diced
  3. 1 small red onion, diced
  4. 2 tablespoons red wine vinegar
  5. 1 tablespoon The Olive Crush Greek Koroneiki Extra Virgin Olive Oil
  6. 1/2 teaspoon Whole Spice Himalayan Pink Sea Salt
  7. 1/2 teaspoon pepper
  8. 1 container hummus
  9. 2 chicken breasts, cooked and sliced (or store bought rotisserie chicken)
  10. 1 1/2 cups shredded lettuce
  11. 1 can artichoke hearts, drained sliced black olives
  12. 1/2 cup feta cheese, crumbled
  13. 4 pita breads
Instructions
  1. In a large bowl combine the tomatoes, cucumber, red onion, red wine vinegar, Greek Koroneiki Extra Virgin Olive Oil, Himalayan Pink Sea Salt and pepper. Toss to evenly combine and set to the side.
  2. Warm the pita bread in the oven or on the stove top.
  3. Spread a good amount of hummus on the bottom of each pita bread.
  4. Top with the chicken, lettuce, artichoke hearts, tomato/cucumber salad, olives and feta cheese. Fold up like a taco and enjoy!
Adapted from The Chic Site
Adapted from The Chic Site
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Baked Srirach Lime Chicken Wings Recipe from The Olive Crush

Baked Sriracha Lime Chicken Wings

by The Olive Crush

Baked Srirach Lime Chicken Wings Recipe from The Olive Crush
 
These baked Sriracha Lime Chicken Wings use some healthy ingredient substitutes and of course, the delicious zingy rooster sauce and citrus zest of our Persian Lime Olive Oil.

Baked Sriracha Lime Chicken Wings
Yields 1
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Total Time
35 min
Total Time
35 min
Ingredients
  1. 1 lb chicken wings (12-13 wings)
  2. 1 1/2 Tablespoon Persian Lime Olive Oil
  3. 1 teaspoon garlic powder
  4. Salt and pepper, to taste
  5. 1/2 cup lite coconut milk
  6. Zest from 2 limes
  7. 1 Tablespoon honey
  8. 2 Tablespoon Sriracha sauce
  9. 1 1/2 Tablespoon tapioca flour (or Cornstarch)
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a large bowl combine wings, Persian Lime Olive Oil, garlic powder, salt and pepper.
  3. Line a baking sheet with parchment and place wings on sheet.
  4. Bake for 30 minutes.
  5. Meanwhile, combine coconut milk, lime zest, honey and Sriracha in a small pot over medium heat until it begins to simmer.
  6. Slowly add tapioca flour while whisking mixture. Do not add too quickly or mixture with develop clumps.
  7. Lower heat to med-low and continue whisking until mixture has thickened and creates a thick glaze (about 2 minutes).
  8. Remove wings from oven and coat with glaze.
  9. Increase oven temperature to broil and place wings back into the oven on the top rack for 2-3 minutes or until level of crispiness has been reached.
  10. Watch carefully as oven temperatures vary and you don't want to burn your wings.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Vegan Sweet Potato and Spinach Burrito Recipe | The Olive Crush

Vegan Sweet Potato and Spinach Burrito

by The Olive Crush

Vegan Sweet Potato and Spinach Burrito Recipe | The Olive Crush
 
This vegan recipe is full of healthy ingredients and spicy burrito flavor! Sweet potatoes are high in beta-carotene, and have a superior ability to raise our blood levels of Vitamin A which provide antioxidant and anti-inflammatory benefits.

Vegan Sweet Potato and Spinach Burrito
Serves 2
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 2 whole wheat tortillas
  2. 1-1½ cup sweet potato puree
  3. ½-1 teaspoon Olive Crush Chipotle Olive Oil
  4. 1 tablespoon Olive Crush California Arbequina Olive Oil
  5. 1 small onion, diced
  6. ¼ cup green pepper, diced
  7. ½ cup black beans (if using canned, drain)
  8. 1 large handful of spinach
  9. ¼ cup fresh cilantro
  10. 2 tablespoons fresh squeezed lime juice
Instructions
  1. Make sweet potato puree and mix in 1/2 teaspoon of Olive Crush Chipotle Olive Oil.
  2. Taste and adjust the chipotle olive oil- use cautiously, it can be hot! Set aside.
  3. In a skillet, heat Olive Crush California Arbequina Olive Oil over medium heat.
  4. Add in onions and peppers and cook for 3-4 minutes or until onions become translucent.
  5. Stir in black beans and continue to cook for 2-3 more minutes.
  6. Finally, add in spinach, cilantro, and lime juice cooking until spinach becomes slightly wilted.
  7. To finish the burrito use a panini press pan.
  8. Place ½ the sweet potato mixture in the center of the tortilla and add a few spoonfuls of the spinach/black mixture on top. Roll and place the seam side down on the heated-up press.
  9. Heat for 1-2 minutes, flip, and heat until both sides have slightly browned.
Notes
  1. Image credit Naturally Ella
Adapted from Naturally Ella
Adapted from Naturally Ella
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Pomegranate Wild Mushroom Chicken Recipe | The Olive Crush

Pomegranate Wild Mushroom Chicken

by The Olive Crush

Pomegranate Wild Mushroom Chicken Recipe | The Olive Crush
 
Try a combination of flavors of our Wild Mushroom & Sage Olive Oil and sweet-tart Pomegranate Balsamic Vinegar to add some variety to your chicken breast dinner.

Pomegranate Wild Mushroom Chicken
Serves 4
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 2 tbsp Wild Mushroom & Sage Olive Oil
  2. 4 Chicken breast tenders (or large breasts sliced horizontally to no thicker than 1/2 inch)
  3. About 1/2 cup flour
  4. Salt & Pepper to taste
  5. 1/2 cup low-sodium organic chicken broth, or white wine
  6. 2 cups sliced mushrooms
  7. 2 tbsp Pomegranate Balsamic Vinegar
  8. 1 tbsp plain Greek yogurt (or sour cream)
Instructions
  1. Flour the chicken on both sides.
  2. Heat the Wild Mushroom & Sage Olive Oil to medium in a large skillet. Place chicken in the skillet, add salt and pepper, cook thoroughly, turning once – about 6-8 minutes total. (If the chicken starts to burn, add the broth (or wine) early.
  3. Remove chicken and place on a warm serving plate.
  4. Add the broth, mushrooms, and Pomegranate Balsamic Vinegar to the skillet. Scrape up the bits of chicken from the bottom of the skillet.
  5. Continue to cook the sauce until the liquid is reduced by half, about 5 minutes.
  6. Add the Greek yogurt and stir; remove from the heat and pour over the chicken.
  7. Serve warm!
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Beanless Slowcooker Chili Recipe | The Olive Crush

Beanless Slowcooker Chili

by The Olive Crush

Beanless Slowcooker Chili Recipe | The Olive Crush
 
Slowcooker chili is great to warm you up during the chilly weather. This recipe is perfect for those days, and also for chili cook-offs and the Super Bowl!

Slowcooker Chili
Serves 6
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Prep Time
30 min
Cook Time
6 hr
Prep Time
30 min
Cook Time
6 hr
Ingredients
  1. 1/4 cup chili powder
  2. 3/4 teaspoon ground cinnamon
  3. 2 teaspoons dried oregano, crumbled between your fingers
  4. 3 bay leaves
  5. 2 teaspoons brown sugar (light or dark)
  6. 4 pounds boneless beef chuck, trimmed and cut into 1 1/2- to 2-inch cubes
  7. 1 teaspoon freshly ground black pepper
  8. 2 1/2 tablespoons kosher salt
  9. 3 tablespoons Cilantro and Roasted Onion Olive Oil
  10. 3 medium onions, coarsely chopped (about 4 cups)
  11. 1 1/2 cups chopped celery, including leaves
  12. 6 cloves garlic, roughly chopped
  13. 2 jalapeño chiles, roughly chopped (optional)
  14. One 12-ounce bottle dark beer
  15. 2 tablespoons tomato paste
  16. One 28-ounce can crushed tomatoes
  17. 1 ounce semisweet chocolate, coarsely chopped
  18. 3 tablespoons masa harina (corn flour, not cornstarch)
  19. 1/2 cup chopped fresh cilantro leaves
  20. 1/2 cup chopped fresh parley leaves
For Garnish
  1. Grated cheddar cheese
  2. Chopped green onion
  3. Greek yogurt (or sour cream)
Instructions
  1. Combine the chili powder, cinnamon, oregano, bay leaves, and brown sugar in a small bowl, then set the spice mixture aside.
  2. Add the beef to a medium bowl and season with the pepper and 1 tablespoon of the kosher salt.
  3. Heat 2 tablespoons of Cilantro and Roasted Onion Olive Oil in a 12-inch or larger skillet over high heat. Add enough beef to fill the pan and cook until nicely browned on one side, about 2 minutes. Turn the pieces over and cook for another 2 minutes. Transfer the browned beef to the crock of a 6-quart slow cooker.
  4. Repeat with the remaining beef, adding the remaining Cilantro and Roasted Onion Olive Oil between batches as necessary.
  5. Add the onions, celery, and 1 tablespoon of the remaining salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes.
  6. Add the garlic, jalapeños, and spice mixture and cook for 1 minute longer.
  7. Pour in the beer, tomato paste, and crushed tomatoes and simmer for 3 minutes.
  8. Stir in the chocolate, masa harina, and remaining 1 1/2 teaspoons salt and cook for 1 minute longer. Transfer this mixture to the slow cooker.
  9. Cover and cook the chili on high, undisturbed or stirring only once during cooking, for 6 hours, or until the beef is very tender.
  10. Remove the bay leaves and stir in the cilantro and parsley.
  11. Serve the chili hot in bowls, topped with grated cheddar, chopped green onion, and Greek yogurt.
Notes
  1. Leftover chili may thicken up and need to be reheated with a little low-sodium broth.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Balsamic Burger Recipe | The Olive Crush

Balsamic Burgers

by The Olive Crush

Balsamic Burger Recipe | The Olive Crush
 
Try a different flavor of hamburger with this recipe using our 18 Year Old Traditional Balsamic Vinegar and Whole Spice steak seasoning!

Balsamic Burgers
Serves 4
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Ingredients
  1. 1 lb lean ground beef (or ground turkey)
  2. 2 tablespoons 18 Year Old Traditional Balsamic Vinegar
  3. 1 tablespoon Whole Spice Steak Seasoning
  4. 1/2 cup Panko bread crumbs
  5. 1 egg
  6. Garlic Olive Oil
  7. 4 slices of cheese
  8. 4 hamburger buns
  9. 2 cups greens
Instructions
  1. Combine meat, seasoning, 18 Year Old Traditional Balsamic Vinegar, Panko bread crumbs and egg. Once mixed, form into patties.
  2. Place patties on the grill or in a pan on the stove and cook thoroughly.
  3. Brush Garlic Olive Oil on the the inside of the buns and set on grill/pan until warm or slightly toasted.
  4. Add cheese and greens to each burger and serve.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

One Pot Parmesan Pasta Recipe | The Olive Crush

One Pot Garlic Parmesan Pasta

by The Olive Crush

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
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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

  •
    Select options
    Extra Virgin Olive Oils Arbequina Extra Virgin Olive Oil $11.99 – $15.99
    Add to Wishlist

    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.

  • Natural Butter Flavored Olive Oil | The Olive Crush
    Natural Butter Flavored Olive Oil | The Olive Crush
    Select options
    Extra Virgin Olive Oils Natural Butter Flavored Olive Oil $11.99 – $15.99
    Add to Wishlist

    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.

Brined Turkey with Greek Yogurt and Dill Recipe | The Olive Crush

Brined Turkey with Greek Yogurt and Dill

by The Olive Crush

Brined Turkey with Greek Yogurt and Dill

This Greek inspired brined turkey with greek yogurt and dill is drizzled with our California Mission Olive Oil and roasted to perfection. Sure to be a delicious addition to your Thanksgiving!

Brined Turkey with Greek Yogurt and Dill
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For the Turkey
  1. 1 gallon Water
  2. 1 cup Sea Salt
  3. 1 bunch fresh Mint
  4. 1/4 cup toasted Coriander Seeds
  5. 1 tablespoon Dried Thyme
  6. 1 bunch of Dill
  7. 2 cups Honey
  8. 10 Garlic Cloves
  9. 1 gallon Ice Water
  10. 2 cups Ouzo
  11. 1 12- to 15- pound Turkey
  12. 3 bulbs of roasted Garlic
  13. 1 Lemon (quartered)
  14. 2 cups Greek Yogurt
  15. 1/2 cup chopped Dill
  16. 1 tablespoon Coriander Seeds (toasted and then ground)
  17. Salt and Pepper to taste
  18. California Mission Extra Virgin Olive Oil
FOR THE GRAVY
  1. 2 cups Chicken Stock
  2. 1/4 cup Dill
  3. 1/2 cup Turkey Drippings
  4. 2 Lemons (zested; one juiced)
  5. 8 Egg Yolks
  6. Salt and Pepper to taste
For the Turkey
  1. In a large stock pot, combine the water, sea salt, mint, coriander seeds, thyme, dill, honey and garlic cloves.
  2. Bring to a boil, and stir frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
  3. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water and Ouzo.
  4. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight but no longer than 12 hours.
  5. Remove the turkey and carefully drain off the excess brine and pat dry. Discard excess brine.
  6. Preheat the oven to 425. Arrange an oven rack on the lower third of the oven. Place the turkey in a roasting pan on a rack. Tuck the roasted garlic cloves in the cavity of the bird along with the lemon.
  7. Mix the yogurt with the chopped dill and coriander. Season with salt and black pepper. Take your hand and loosen the skin from the breast. With a piping bag, gently distribute the yogurt mixture under the skin of the turkey, in the cavity, and on the turkey skin.
  8. Drizzle California Mission Extra Virgin Olive Oil over the turkey and place in the oven. Cook for about 30 minutes, and then reduce the oven temperature to 325. Continue cooking until a thermometer reads 160 degrees F when inserted into the thickest part of the thigh.
  9. Let the turkey rest for 20-30 minutes before carving.
For the Gravy
  1. In a small sauce pan, add the stock, dill, turkey drippings, and lemons. Bring to a simmer and slowly whisk in the eggs. Do not boil or the eggs will scramble. Adjust the seasoning with salt and pepper.
Adapted from The Chew
Adapted from The Chew
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  •
    Select options
    Extra Virgin Olive Oils California Mission Olive Oil $9.99 – $13.99
    Add to Wishlist

    Bred by early California missionaries, this first cold pressed Manzanillo is a limited production. This sweet and buttery late harvest mission oil comes to us from an award winning artisan producer in California. Mission is California’s most popular olive, producing light tasting oil known for delivering a mere hint of fruit and no spiciness.
     
    Tip: This easy to use oil will fit in almost anywhere and will be perfect with all of our balsamic or regular vinegars. If you are using dipping spices, this EVOO will let the flavors of your special blend stand out. Use Mission EVOO any time you want a light flavor. It can be used in baking as a substitute for butter or canola oil and can easily be used on toast with jams, tapenades and all bread toppers.