Balsamic Vinegar Glaze

Balsamic Vinegar Glaze
Balsamic Vinegar Glaze
1 Cup ♥Olive My Heart♥ Balsamic Vinegar

Pour the balsamic vinegar into a small saucepan. Place the saucepan on the stove over MEDIUM heat.  Bring the balsamic vinegar to a boil WITHOUT increasing the heat on the stove.  REDUCE the heat until the balsamic vinegar mellows to a gentle simmer. Simmer the balsamic vinegar, stirring regularly, until it reaches your desired consistency. For a fairly thin balsamic glaze, simmer it until it is reduced by about half. For a thicker glaze, continue simmering until only about 1/4 cup of balsamic glaze remains in the pan.

Use on grilled meats, salads, roasted vegetables, berries or ice cream.  Or jar it and give it away as a gift!
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Chicken Polpettine in Spicy-Garlic Tomato Sugo over Smoky Cannellini Beans with Escarole

Chicken Polpettine in Spicy-Garlic Tomato Sugo over Smoky Cannellini Beans with Escarole

Chicken Polpettine in Spicy-Garlic Tomato Sugo over Smoky Cannellini Beans with Escarole
Serves 6-8

Smoky Cannellini Beans with Escarole

• 1 pound dried Cannellini or Great Northern beans, soaked overnight
• 5 quarts chicken or vegetable stock, preferably homemade
• 1/4 cup ♥Olive My Heart♥ Organic Mission Extra Virgin Olive Oil
• 1 small onion diced
4 cloves garlic minced
• 1 bay leaf torn
• 2 heads of escarole, torn
• 2 smoked turkey wings or 1 tablespoon sweet or hot Spanish smoked paprika
• sea salt and fresh ground pepper to taste

In a heavy 8+ quart stock pot over medium heat saute the onions in the olive oil until translucent. Add the garlic and paprika (if using) saute for another minute. Add the stock, turkey wings (if using), beans, and bay leaf. Simmer for about 1 1/2 hours or until the beans are tender, add the escarole during the last 10 minutes of cooking.

Meanwhile, make the polpettine…

Chicken Polpettine

• 2 pounds lean ground chicken or turkey
• 2 sliced of white or french bread
• 1/2 cup milk
• 2 eggs
• 1 small yellow onion, minced
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 2 tablespoons minced flat leaf parsley
• 1 tablespoon kosher salt
• fresh ground pepper to taste
• 1/3 cup ♥Olive My Heart♥ Organic Mission Extra Virgin Olive Oil

Soak the bread in the milk. In a large mixing bowl combine the ground poultry, onion, garlic, cumin, parsley, salt and pepper. Squeeze the soaked bread of excess milk and add to the bowl. Mix the contents thoroughly and portion out 1″ diameter meatballs. (I like to use a small cookie dough scoop here) 

Heat a large skillet over medium -high heat. Brown the meatballs in batches until golden, and set aside.

• 1 28 oz. can of crushed tomatoes
• 3 tablespoons ♥Olive My Heart♥ Organic Mission Extra Virgin Olive Oil
• 5 cloves garlic minced
• 1/2 teaspoon red chili flakes (optional)
• 1/2 cup white wine
• 1 teaspoon dried oregano
• sea salt & fresh ground pepper to taste

Drain all but a small amount of the oil from the skillet used to brown the meatballs. Place over medium heat and add fresh olive oil. Add the garlic and chili flakes. Saute for a minute being careful not to burn the garlic. Add the white wine and scrape up any browned bits adhering to the bottom of the pan from the meatballs. Reduce the liquid by half and then add the tomatoes, oregano, salt, pepper and reserved meat balls. Simmer for approximately 20 minutes. Taste and adjust seasoning.

To serve this dish as pictured above, ladle the beans on to a plate and top with a scoop of meatballs and sauce.

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Creamy Sesame Wasabi Spread

Creamy Sesame Wasabi Spread

Creamy Sesame Wasabi Spread
Serves 8

• 1 package (8 ounces) cream cheese
1/4 cup prepared wasabi
2 tablespoons sesame seeds, toasted or untoasted
2 tablespoons soy sauce
• 1 Tbsp. ♥Olive My Heart♥ Toasted Sesame oil
• Rice crackers


1. Place cream cheese on a cutting board; split into two layers. Spread wasabi over bottom half; replace top layer.

2. Press top side into sesame seeds. Place on a shallow serving plate; pour soy sauce around cheese.  Drizzle sesame oil over cheese.  Serve with crackers.

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CALL FOR ORDERS 330-655-0022

CALL FOR ORDERS 330-655-0022
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Waldorf Salad

Waldorf Salad

Waldorf Salad
adapted from:

This light Waldorf Salad contains zippo mayo. The flavors of the apples, walnuts and raisins are so clean and fresh, it never fails to please.

• 2 Red Delicious apples, cored and diced
• 2 Granny Smith apples, cored and diced
• 4 stalks celery, diced
• 1/2 cup raisins
• 1 cup toasted walnuts
• 2 tablespoons ♥Olive My Heart♥ Walnut oil
• 1 tablespoon ♥Olive My Heart♥ Red Apple Balsamic Vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Toss together the Red Delicious apples, Granny Smith apples, celery, raisins, and walnuts in a large bowl; set aside. In a small bowl, whisk together the walnut oil, cider vinegar, salt, and pepper. Toss the apples with the dressing to serve.


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Asian Spicy Tangerine Chicken

Asian Spicy Tangerine Chicken

Asian Spicy Tangerine Chicken
from: Saratoga Olive Oil Co.

1.5 lb(s) Boneless, skinless chicken breasts, cubed or sliced thin
1 tsp(s) Cornstarch
2-3 cup(s) Chopped onion
4 Green onions, , cut into 1-inch lenghts
5 Dried chili pepper, minced
2 tsp(s) Szechwan peppercorns, roasted and ground*
2 tsp(s) Minced fresh ginger
2 Tbsp(s) Fresh tangerine juice or orange juice
2 Tbsp(s) dark soy sauce*
1 Tbsp(s) Hoisin sauce*
3-4 tsp(s) Granulated sugar
3-4 tsp(s) Szechwan chili paste with garlic*
2 Tbsp(s) Tangerine peel or orange peel cut into strips
2 cup(s) Italian Grape Seed Oil
1 tsp(s) Tangerine Balsamic Vinegar
1 tsp(s) Japanese Roasted Sesame Oil


Combine chicken and cornstarch. Set aside. Combine onions in small bowl. Combine chili peppers, peppercorns and ginger in another bowl. Combine juice, soy sauce, hoisin, sugar and chili paste and mix well. Set all 3 bowls aside. Heat oil in wok to 225°F. Add chicken and cook until it loses pink color. Remove chicken and drain. Pour out all but 1 tablespoon of oil. Heat remaining oil until very hot. Add chili pepper mixture and stir-fry 15 seconds. Add peel. Add combined onions and stir-fry 20 seconds. Mix in chicken. Add juice mixture and stir-fry 30 seconds. Add vinegar and stir-fry 15 seconds. Mix in sesame oil and serve.

*Available in Asian Specialty Markets.

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Blackcurrant Couscous

Blackcurrant Couscous

Blackcurrant Couscous
adapted from: Chef Amber Balshaw of Sonoma Catering
Serves 4-6

Dressing Ingredients:
• 1 cup ♥Olive My Heart♥ Blackcurrant Balsamic Vinegar
• 3 cups ♥Olive My Heart♥ Olive Oil
• 2 Tbsp. Honey
• Salt & Pepper to taste

Salad ingredients:
• 3 cups Israeli or Pearl Couscous
• 3 cups boiling water
• 2 Tbsp. ♥Olive My Heart♥ Olive Oil

• 1 lbs Butternut squash
• 2 Tbsp. ♥Olive My Heart♥ Olive Oil
•  ½ cup Red Bell Pepper – diced
• ¼ cup Currants
• ¼ cup Craisins
• ¼ cup Flat Leaf Parsley – chopped
• ¼ cup Pumpkin Seeds – toasted

Combine first 4 ingredients – mix well. This is a great dressing for any salad.

Bring water to a boil and stir in couscous and olive oil. Remove from heat and allow to bloom – approx 30 minutes. Allow to cool.

Dice butternut squash, then toss in olive oil and salt and pepper. Place on baking sheet and bake till tender – approx 15-30 minutes. Allow to cool.

Combine all of salad ingredients. Dress to taste with Blackcurrant Vinaigrette.

Serve with a selection of cheese or grilled meats.

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White Cranberry-Pear Balsamic Vinegar Gelee with Fruit

White Cranberry-Pear Balsamic Vinegar Gelee with Fruit

In the ’50s your cocktail party wouldn’t have been complete without one of these quivering concoctions!  No sugar added.  No artificial flavor. No additives, preservatives, chemicals or synthetic anything.  Clean, naturally sweet-tart, aged, pro-biotic, balsamic vinegar gets to strut its stuff in this application.  The fruit is merely the supporting cast!

Aged White Cranberry-Pear Balsamic Condimento Gelee with Fruit

•2 Cups ♥ Olive My Heart ♥ White Cranberry-Pear Balsamic Vinegar + 1/4 cup reserved
•2 Tbsp. unflavored gelatin
•1 Cup cut up fresh fruit or small berries such blueberries, lychee, strawberries, raspberries, oranges, etc.
•1 tsp. ♥ Olive My Heart ♥ Blood Orange olive oil, for greasing the molds

Using the blood orange olive oil, grease one large 2 quart, heat resistant casserole/bowl/mold or up to six smaller 6 oz. ramekins, bowls or molds.  Arrange the cut up fruit in the mold/s.  In a small bowl, sprinkle the gelatin over 1/4 cup of balsamic vinegar and allow to sit undisturbed.  In a two quart sauce pan over medium heat, bring the remaining balsamic to a simmer.  Remove from heat and add the bloomed gelatin.  Stir constantly until no granules or sign of gelatin can be seen, and the mixture is completely clear.  Pour the warm  mixture in to the prepared molds and refrigerate for at least 4 hours or until set.

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Fig Balsamic Vinaigrette

Fig Balsamic Vinaigrette

Fig Balsamic Vinaigrette
Adapted from:

Use this on salads featuring fruit and nuts, or marinate some salmon in it!


•1/4 Cup ♥ Olive My Heart ♥ Black Mission Fig Balsamic Vinegar

•1 Tbsp. Dijon mustard

•1/2 tsp. sea salt

•1 1/4 Cup ♥ Olive My Heart ♥ Garlic Fused Olive Oil

•freshly ground pepper (to taste)

In a medium bowl, whisk together all ingredients except olive oil. Then slowly drizzle olive oil while whisking until fully incorporated. Serve on a salad or refrigerate up to a week.
This is a perfect dressing to add to mixed greens with fruit and nuts. It is great to add to a week night meal or for a casual dinner party with friends.


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Turkey Mole Recipe

Turkey Mole Recipe
  • 2 pound boneless skinless turkey breast cut into “turkey tenders”
  • 1 medium yellow onion, peeled and quartered
  • 6 cloves garlic, peeled and smashed
  • 1 sprig fresh oregano
  • ¼ cup packed chopped cilantro
  • Mexican rice, accompaniment
  • Chopped cilantro leaves, for garnish
  • corn tortillas on the side
Mole Sauce:
  • 8 dried rancho chilies, stemmed and seeded
  • 4 pasilla chilies
  • 1 quart chicken stock
  • 5 Tbsp. ♥ Olive My Heart ♥ Chipotle Extra Virgin Olive Oil
  • 4 Tbsp. pumpkin seeds
  • 1 medium yellow onion, diced
  • 3 cloves garlic, crushed
  • 1/2 cinnamon stick, broken into pieces
  • 3 black peppercorns
  • 1/2 tsp. coriander seeds
  • 1/2 corn tortilla, torn into small pieces
  • 1/3 cup ♥ Olive My Heart ♥ Dark Chocolate Balsamic Vinegar
  • 3/4 tsp. salt
In a large pot, place the turkey, quartered onion, garlic, oregano, and cilantro. Cover with water by 2 inches and bring to a boil. Lower the heat and simmer until the turkey is just cooked through, 20 to 30 minutes.  Reserve the poaching liquid.In a large heavy dry skillet, toast the chilies to a deep brown color over medium-high heat, turning, 1 to 2 minutes. Place in a bowl, cover with hot stock, and soak for 20 to 30 minutes.Drain and transfer to a blender. Puree the mixture, adding poaching liquid as necessary, to consistently blend.

In a large skillet or sauté pan, heat 1 tablespoon of Chipotle Olive Oil over medium-high heat. Add the toasted pumpkin seeds.   Stir until golden brown, 2 to 3 minutes. Drain on paper towels and add to the blender with the chilies.Heat 1 tablespoon of the oil in the pan over medium heat. Add the onions and garlic and cook, stirring, until soft and starting to color, 6 to 7 minutes. Add the cinnamon and coriander seeds and cook, stirring, until golden brown, about 2 minutes. Add to the blender.Increase the heat to medium-high, add the tortilla pieces, and cook until golden brown, 1 to 2 minutes. Add to the blender with enough of the chili soaking liquid (or chicken stock) to puree to a paste.

To the skillet, heat the remaining 3 tablespoons oil over medium heat. Add the paste and simmer, stirring constantly, for 5 minutes. Add 2 cups of chicken stock, the Dark Chocolate Balsamic Vinegar, salt, and bring to a boil. Reduce the heat, and cook, stirring, to incorporate. Add the cooked Turkey and simmer, stirring occasionally, for 20 minutes, adding more stock, as needed, if the sauce becomes too thick, while basting the turkey occasionally as it cooks. Remove from the heat and adjust the seasoning, to taste.

To serve, spoon the rice into the center of a large platter. Arrange the turkey and sauce over the top, garnish with chopped cilantro, and serve with hot corn tortillas.
Serves 6
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