- 4 boneless, skinless chicken breasts
For the rub:
- 1 teaspoon cinnamon
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 teaspoon cayenne
- 1 teaspoon Applewood Smoked Sea Salt
- 1 teaspoon Naga Jolokia Ghost Pepper Sea Salt
For the sauce:
- 3 tablespoons tomato paste
- 1 tablespoon honey
- ¼ cup O Live Brooklyn Infused Harissa Olive Oil
- ¼ cup O Live Brooklyn Infused Chipotle Olive Oil
- 7 oz can chipotle peppers in adobo sauce
- 1 cup O Live Brooklyn Dark Chocolate Balsamic Vinegar
Slice chicken into bite-sized pieces. Combine all rub ingredients and rub on chicken slices and allow to marinate in refrigerator overnight. Combine all sauce ingredients in a pot and heat on low to a simmer. Blend with an immersion blender while simmering, until mixture is smooth then remove from heat. Add chicken slices to sauce (sauce may need to be whisked prior to adding chicken if oils have separated) and simmer until chicken is fully cooked. Serve with toothpicks as an appetizer or with rice and beans as an entrée.
- ½ cup whole milk
- ½ cup heavy cream
- 3 eggs
- ¼ cup sugar
- 2 tablespoons O Live Brooklyn Persian Lime Infused Olive Oil
- 2-9 unit packages prebaked tartlet shells
Bring eggs to room temperature. Heat the milk and cream to a boil in a saucepan. Once a hard boil is reached, remove from heat immediately and allow to cool to slightly warmer than room temperature. Crack the eggs into a blender and pulse on lowest blend setting, while slowly adding the cream mixture, oil, and sugar to the blender. Cease blending once all is fully incorporated. Spoon mixture into tartlet shells and bake according to manufacturer’s directions. If manufacturer doesn’t provide directions, bake for 15 minutes (or until set/slightly firm) at 350 degrees F. Remove and allow to cool.
Optional: Sprinkle with lime zest/sea salt. O Live Brooklyn Fused Lemon Olive Oil makes a great substitute.
Makes 18 tartlets
- 8 slices brioche or challah bread
- O Live Brooklyn Infused Garlic Olive Oil, for brushing
- 1 lb favorite white cheese (we like Havarti)
- ½ jar Cascina Marchesa Pesto Alla Genovese
Slice cheese. Brush both sides of bread with garlic oil. Spread one layer pesto on 4 slices bread. Add cheese to remaining 4 slices bread. Put cheese bread with pesto bread and grill in a nonstick or oiled pan on medium heat until bread is lightly browned and cheese is melted. Cut into quarters and serve immediately.
- ½ lb dried white lima beans
- 1 teaspoon O Live Brooklyn Toasted Japanese Sesame Oil
- 1 tablespoon O Live Brooklyn Honey Ginger White Balsamic
- 1 teaspoon Malabar Highland Green Peppercorns
- 1 tablespoon Halen Mon Spicy British Curry Sea Salt
- Water, as needed
- Pita chips, for serving
Cook beans according to manufacturer’s directions. Add remaining ingredients and puree in a conventional or immersion blender until smooth consistency is achieved. Thin with water, as needed. Optionally strain to remove unblended bean skins. Serve chilled with pita bread, chips or crudité.
- 1/3 butternut squash
- 1 tablespoon Extra Virgin Olive Oil
- ¾ cup yellow raisins
- 1 small red onion
- 1 red bell pepper
- 4 cups A-Premium White Balsamic Vinegar, for pickling
- 1 cup uncooked whole wheat cous cous
- 1 cup whole grain quinoa
- Fresh tarragon, washed and chopped
- Fresh dill, washed and chopped
- Salt, to taste
- Pepper, to taste
- 3 ounces Basil Olive Oil
- 1.5 ounces Alfoos Mango Balsamic Vinegar
Preheat oven to 400 degrees F. Peel squash then rub with a low FFA Extra Virgin Olive Oil like our Organic Nocellara. Roast until a knife can be effortlessly passed through the thickest part. Cool then chop into ½ inch cubes and reserve. Peel onion and wash and seed bell pepper. Chop vegetables into ½ inch pieces and place with raisins in our A-Premium White Balsamic or your favorite O Live Brooklyn vinegar for 30 minutes to pickle. Prepare cous cous and quinoa separately according to manufacturer’s directions, then cool. Once cooled, mix cous cous with quinoa, chopped pickled vegetables, raisins, and desired quantity of fresh herbs. In a separate bowl, whisk together your favorite O Live Brooklyn oil and vinegar (the Basil Olive Oil & Alfoos Mango Vinegar is our favorite) to make a vinaigrette. Add salt and pepper to taste and drizzle with vinaigrette. Serve cool. This dish is all about experimenting with proportions: do what tastes good to you!
Recommended Pairing: Basil Olive Oil + Alfoos Mango Vinegar
Alternative Pairing: Chipotle Olive Oil + Jalapeno White Balsamic
- 12 small store bought crepes
- 3 white onions, sliced
- 16 ounces white button mushrooms, sliced
- 4 cloves garlic, minced
- ½ cup Garlic Olive Oil
- 1 cup Pinot Noir Vinegar
- ¾ pound Swiss cheese, shredded
- 2 teaspoons Black Truffle Oil
- Merlot Salt, to finish
Caramelize onions by sautéing in Organic Garlic Olive Oil on high heat, making sure to reserve enough Garlic Olive Oil to also sauté the mushrooms and garlic (in separate skillet). Add ½ of the Pinot Noir Vinegar to deglaze the pan once onions have caramelized and reduce until thick/spreadable. In separate skillet, sauté mushrooms and garlic in remaining Garlic Olive Oil. Deglaze with remaining Pinot Noir Vinegar and reduce until thick. Combine onions and garlic-mushroom mixture in a bowl. Fold in cheese until completely incorporated. Fold in Black Truffle Oil. The mixture should be free of liquid. If necessary, toasted breadcrumbs or crackers can be added to thicken mixture. Fill crepes and roll like a burrito. Finish with Merlot Salt.
Makes 12 mini crepes
Recommended Substitutions: Alternatively, O Live Brooklyn White Truffle Oil may be substituted for the Black Truffle Oil in this recipe.
- 16 ounces fresh baby spinach, washed
- 8 ounces toasted walnuts or other favorite nut
- 8 ounces sliced roasted red bell pepper
- 3 hard-boiled eggs, chopped
- 6 ounces fresh goat cheese, crumbled
Place all ingredients in separate bowls and allow guests to assemble their own custom salads with desired ingredients. Garnish with a vinaigrette made from your favorite O Live Brooklyn Oils and Vinegars. The standard rule of thumb when making a vinaigrette is typically 3 parts of oil to 1 part vinegar, but be creative and formulate to your own tastes! For a heartier salad, add chopped cooked American-style bacon or pancetta.
Recommended Pairing: Chipotle Olive Oil + Vermont Maple Balsamic Vinegar
Alternative Pairing: Eureka Lemon Olive Oil + Strawberry Balsamic
- ¾ cup all- purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, slightly softened
- 2 tablespoons Blood Orange Olive Oil
- 1 cup light brown sugar
- 1 large egg
- 3 cups old-fashioned rolled oats
- Cinnamon Pear Balsamic Vinegar, to garnish
Preheat oven to 350 degrees F. Thoroughly mix together flour, baking soda, salt, and cinnamon in a bowl. In a separate bowl, combine butter, Blood Orange Olive Oil, and brown sugar with an electric mixer until smooth and creamy. Whisk egg into butter mixture until completely incorporated. Whisk flour mixture into butter-egg mixture until fully combined. Fold in oats until fully incorporated. Grease a baking sheet with butter and spoon ¼ cup of batter at a time onto baking sheet to form cookies. Space 2 inches apart between cookies to allow for spreading. Flatten cookies slightly into ½ inch thick, uniformly round pieces. Bake for approximately 15 minutes until slightly crispy. Remove from oven and move cookies from baking sheet to cooling rack. Once cool, garnish with drops of Cinnamon Pear Balsamic Vinegar.
Makes approximately 22 large cookies
Recommended Substitutions: Alternatively, O Live Brooklyn Dark Chocolate or Vanilla Balsamic Vinegars could be substituted for the Cinnamon Pear Balsamic Vinegar as a garnish.
- ½ pound Shishito peppers
- Mild-Medium Extra Virgin Olive Oil, for frying
- Black Lava Salt, for tossing
- 1 ounce Blood Orange Olive Oil
- 1.5 ounces Pomegranate Balsamic Vinegar
Wash and dry peppers. Fill a pot or skillet 1 inch from base with Mild – Medium Intensity Extra Virgin Olive Oil. Heat oil to approximately 350 degrees. Whisk Blood Orange Olive Oil and Pomegranate Balsamic Vinegar together in a bowl until a vinaigrette like consistency is achieved. Shallow fry peppers in hot oil until skin achieves deep golden browning. Remove peppers from oil to drain on paper towel and sprinkle with Black Lava Salt. Transfer to serving dish and drizzle with oil-vinegar emulsion.
- 1 pound raw shrimp
- 4 limes, juiced
- 1 cup A-premium White Balsamic Vinegar
- ½ cup Sicilian Lemon White Balsamic Vinegar
- ½ tablespoon cumin
- 1 tablespoon ground coriander
- 1 tablespoon garlic powder
- ½ large sweet white onion, chopped
- 1 small red bell pepper, chopped
- 1 small green bell pepper, chopped
- ¼ Scotch Bonnet or other hot pepper, minced
- 2 ears corn, husks removed
- ½ cup Lime Olive Oil
- ½ small bunch cilantro, finely chopped
- Pacific Kosher Flake Salt, to taste
Wash all produce. Peel, devein, and remove tails from shrimp. Chop into ½ pieces and place in bowl. Reserve shrimp in refrigerator. Mix lime juice, vinegars, and spices and add mixture to shrimp. Return to refrigerator for 1 hour. After an hour has passed, drain liquid from shrimp into a separate bowl. Add chopped vegetables to vinegar mixture and allow to pickle for 2 hours. Turn oven broiler on “high.” Rub corn with Lime Olive Oil corn then broil until golden brown color is achieved all over. Once cooled, cut corn from cob. Add corn and shrimp to pickled vegetables along with cilantro. Season with Pacific Kosher Flake Salt, as needed. Serve immediately.
- 3 large sweet potatoes
- 2 red apple, finely chopped
- 3 white onion, finely chopped
- 1 ½ cup Mild-Medium Intensity Extra Virgin Olive Oil
- ½ cup Sherry Balsamic Vinegar
- Table salt, to taste
- Ground black pepper, to taste
- 8 flour tortillas
- 1 pound smoked Gouda, shredded
- Black Lava Salt, for garnish
Roast or steam sweet potatoes until fully cooked, then remove from heat and separate from skins. Mash sweet potatoes, season with table salt and pepper to taste and set aside. Sauté onions in ½ cup Extra Virgin Olive Oil. Once caramelized, deglaze pan with Sherry Balsamic Vinegar and reduce until all the vinegar has evaporated. In a separate skillet, sauté apples in remaining oil and reserve. On a flat surface, lay down one tortilla. Spread a thin layer of sweet potatoes onto tortilla, up to a half inch away from the edge. Evenly and lightly sprinkle onions, apples, and cheese on top of tortilla, then top with a second tortilla to form the quesadilla. Brush both top and bottoms of quesadilla lightly with oil and sear in a skillet on high heat until golden brown on one side, then flip and repeat. Repeat the process with remaining ingredients. Cut into wedges with a pizza cutter and garnish with Black Lava salt.
- 1 whole ripe pineapple
- 1 ½ cups Hojiblanca Extra Virgin Olive Oil
- ½ ounce Sesame Oil
- 2 ounces Blenheim Apricot White Balsamic Vinegar
- Pacific Kosher Flake Salt, for garnish
Preheat a grill or cast iron griddle to approximately 500 degrees F. Remove stem, outer skin, eyes, and core of pineapple. Slice pineapple lengthwise into evenly thick pieces. Rub pineapple with Hojiblanca Extra Virgin Olive Oil, making sure to fully coat each piece. Grill on all sides until grill marks are achieved, then remove from grill and cut into bite-sized pieces. Whisk Sesame Oil and Blenheim Apricot White Balsamic Vinegar together in a bowl until an emulsion is formed. Drizzle emulsion over pineapple pieces and garnish with Pacific Kosher Flake Salt.
- 1 butternut squash, peeled and chopped into 1 inch cubes
- 1 can of chick peas, drained
- 1 red onion, minced and mixed with 2 oz pinot noir vinegar
- ¼ c bunch cilantro, chopped
- 1 T coriander
- 3 oz Robust Intensity Extra Virgin Olive Oil
- 4 oz Apricot White Balsamic
Toss the squash with the Apricot White Balsamic and let it sit for 30 minutes. Steam in a rice cooker until tender. If you don’t have a rice cooker, just put a small wire rack in the bottom of a large pot and lay the squash on top. Pour some water and put a lid on top and cook over medium heat until tender. About 20 to 30 minutes. Season with salt. Mix all the remaining ingredients together. Enjoy!
- 2 bunches of kale, stem removed, leaves cut thinly
- ½ c wasabi peas
- ½ c dried kiwi
- 1 red onion, sliced thinly
- 4 oz Honey Ginger White Balsamic
- 4 oz Medium-Robust Intensity Extra Virgin Olive Oil
In a mixing bowl, mix the kale with the honey ginger balsamic and olive oil. Season with salt. Massage the kale with your hands, squeezing firmly to crush and tenderize. Set aside for 20 minutes. Add the rest of the ingredients. Enjoy!
- ½ lb red seedless grapes, cut in half
- ½ lb green seedless grapes, cut in half
- ¼ bunch mint, cut into thin ribbons
- 3 jalepenos, seeds removed, minced
- 6 oz feta cheese
- 3 oz Chocolate Dark Balsamic
- 2 oz Jalepeno White Balsamic
- 6 oz Persian Lime Olive Oil
Toss all ingredients together. Enjoy!
- 2 granny smith apples, diced
- ½ bunch scallions, sliced
- 1 T black sesame seeds
- 1 T white sesame seeds
- 2 T Sicilian Lemon White Balsamic
- 4 T Toasted Japanese Sesame Oil
Heat a small sauté pan over medium heat and add the sesame seeds. Toast for a minute or two or until the white sesame seeds have begun to lightly brown. Set aside. Mix all ingredients together and season with salt.