Recipes

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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Thanksgiving Roast Turkey

Thanksgiving Roast Turkey

1 Turkey 1 Stick unsalted butter 1/2 cup J. Olive Co. Wild Mushroom & Sage Olive oil 2 Chopped shallots 2 Heads of garlic chopped 1/4 cup Parsley chopped 1 Tablespoon

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Chicken Wing Tailgate Marinade

Ingredients 3/4 cup J. Olive Co. Chipotle Olive Oil 1/2 cup J. Olive Co. Serrano Honey Vinegar 4 Tbsp Dijon Mustard Juice of 1 lemon

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Grilled Zucchini Squash & Portabella Mushrooms

Grilled Zucchini Squash & Portabella Mushrooms

Mildly season with salt & pepper and marinate in equal parts J. Olive Co.’s Garlic infused olive oil and Neapolitan Herb balsamic. Cook on preheated

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Versatile Grilled Chicken

Season both sides with Salt Sisters Blend Seasoning available at J. Olive Co. Marinate in equal parts J. Olive Co.’s Garlic olive oil and Neapolitan

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Grilled Beef Tenderloin

Rub both sides of the tenderloin with J. Olive Co.’s Steakhouse Seasoning by Salt Sisters. Marinate in equal parts J. Olive Co.’s Garlic infused olive

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Ice Cream with Balsamic

Top your favorite ice cream with your favorite J. Olive Co. Balsamic Vinegar. The combinations are endless!

Pan-Seared Tilapia

Pan-Seared Tilapia

Ingredients 4 (4 ounce) fillets tilapia salt and pepper to taste 1/2 cup all-purpose flour 1 tablespoon J. Olive Co. Baklouti olive oil J. Olive

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