Blackberry Ginger Salad

Posted on Jun 27, 2012 in Salads

Blackberry Ginger Salad
Thinking summer already? How about a fruit salad with an actual dressing — one that’s just light enough to let all the fruits’ flavors shine through. Serve this as a delectable dessert or anytime snack!

 

Blackberry Ginger Salad

¼ cup orange juice
3 tablespoons Blackberry Ginger Balsamic Vinegar
2 tablespoons water
1 tablespoon honey
½ teaspoon coarsely ground pepper
¼ teaspoon salt
2 grapefruit, peeled and sectioned
1 medium navel orange, peeled and sectioned
2 medium pears, sliced
1 (11 ounce) can mandarin oranges, drained
1 cup seedless grapes
mint leaf garnish

In a jar with a tight-fitting lid, combine orange juice, water, honey, Blackberry Ginger Balsamic Vinegar, salt and pepper. Shake and mix well. Refrigerate for 1 hour. In separate bowl, combine all fruits. Drizzle with the chilled dressing. Garnish with mint leaves. Serve immediately.

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Southern Hemisphere Varietals are coming

Posted on Jun 23, 2012 in Blog, News

Southern Hemisphere Varietals are coming

NEWS FLASH!! The Southern Hemisphere varietals are arriving soon to OLIVE MY HEART!!! Coratina, Nocellara del Bellice,…

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Ribbon Cutting with Mayor Currin

Posted on Jun 21, 2012 in Blog, News

Ribbon Cutting with Mayor Currin

We were so excited to have Hudson Mayor William Currin, and other guests, to Olive My Heart for a ribbon cutting yesterday! We are so thrilled to be part of this community. See the write-up from Hudson.Ohio.Com.

(photo credit Ashley Wagner/Ohio.com)

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Almost Flourless Dark Chocolate Brownie

Posted on Jun 20, 2012 in Desserts

Almost Flourless Dark Chocolate Brownie

Almost Flourless Dark Chocolate Brownie with Tangerine Balsamic & Blood Orange Agramato

INGREDIENTS:

1 stick unsalted butter
4 Tbsp. plus 1 tsp. ♥Olive My Heart♥ Blood Orange fused olive oil
1 Tbsp. fresh Orange Zest
6 oz. 60% dark Chocolate (you can use liquid packets)
1/2 Cup cocoa powder
2 Cups granulated sugar
2 Tbsp. ♥Olive My Heart♥ Tangerine Balsamic Vinegar
1/2 tsp Kosher salt
5 large eggs
1/2 Cup all-purpose flour

Preheat Oven-325. Use 1 tsp. of Blood Orange fused olive oil to grease 9×13 baking pan. Line pan with a strip of parchment paper cut to over hang the long sides of the pan. In a large bowl, cream the butter and sugar.  Stir in liquid packets of dark chocolate, Blood Orange olive oil, eggs, Tangerine Balsamic Vinegar, and orange zest. Mix well until combined. In another bowl, whisk the flour and cocoa powder then add to the wet ingredients. Fold until there are no visible dry spots. Scrape and pour batter into 9×13 pan. Bake on center rack of oven for approximately 30 minutes or until a tester inserted in the center comes out with very moist crumbs adhering to it. Allow to cool in pan for 15 minutes and lift out using parchment paper then allow to cool completely before cutting. FABULOUS, INCREDIBLE, UNBELIEVABLE!!!!:):):)

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