Recipes

Crispy Baklouti Potato Croquettes

Crispy Baklouti Potato Croquettes

Ingredients 3 pounds russet potatoes, peeled and cut in to 2″ chunks 2 tablespoons J. Olive Co. Baklouti Olive Oil 1 tablespoon J. Olive Co.

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Roasted Pepper Potato Frittata with Harissa Aioli

Frittata 2 pounds small yellow potatoes cut into 1″ pieces 2 shallots, thinly sliced 1 jar roasted red peppers, drained 2 green onions thinly sliced

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Serrano Honey Chicken Stir Fry

Ingredients: 1 cup uncooked white rice 1 tablespoon J. Olive Co. Garlic Olive Oil 1 ¾ cups liquid, water or chicken stock Preparation: Heat J. Olive

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Roasted Asparagus with Bacon, Feta and Blood Orange Olive Oil Recipe

Roasted Asparagus with Bacon, Feta and Blood Orange Olive Oil Recipe

Ingredients: -1 pound Asparagus, washed and dried -3 tablespoons J. Olive Co. Blood Orange Olive Oil -salt and pepper to taste -8 slices of bacon, cooked

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RED APPLE BALSAMIC GLAZED PORK CHOPS

Ingredients Glaze 1/2 cup J. Olive Co. Red Apple Infused Balsamic Vinegar 1/3 cup Brown Sugar (Packed) 1/3 cup Apple Cider or Apple Juice 2

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Fantastic Fish Tacos

Ingredients: ¼ cup + 3 Tablespoons J. Olive Co.’s Blood Orange Olive Oil 4 Tilapia Fillets cut into 1 inch pieces (Or any other firm

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J. Olive Co. Salad

Ingredients: Mixed Baby Greens Apples, your choice, chopped Mandarin Oranges Candied Walnuts Parmesan, freshly shaved Mix equal amounts of any J. Olive Co. EVOO and Grapefruit Balsamic Vinegar.

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CHOCOLATE-RASPBERRY BALSAMIC GLAZED OLIVE OIL BUNDT CAKE

Cake: 3 cups + 1 Tablespoon all-purpose flour 1 Tablespoon baking powder 1/2 tsp. salt 4 large eggs 2 cups sugar 1 cup sour cream

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Wild Rice with Feta and Pecans

2- 6oz. boxes of long grain and wild rice mix 1/2 red onion, chopped 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1/2

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Best Ever Wild Mushroom Risotto

3 tablespoons J. Olive Co. Wild Mushroom and Sage Olive Oil, divided 1 cup Arborio rice 1 large onion, chopped 1 clove garlic, minced ½ cup

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