• Prep 4 Chicken Breasts (thin cut)
Chicken Marinade Steps
Dressing Steps Salad Steps
  • 3-4 Heads Romaine Lettuce
  • 1 Large Tomato, chopped
  • ¼ Cup chopped Red Onion
  • 4 Avocado’s, sliced 
  • Add 4 Chicken Breasts to Marinade in a bag or bowl (marinate anywhere from 30mins to 12 hours)
  • Bake chicken @ 375 degrees
  • Prepare salad, top with Chicken and dressing and serve!
Grilled Mandarin Orange Shrimp
Ingredients: Directions:
  • Combine shrimp, garlic, EVOO, Mandarin Orange Balsamic Vinegar and black pepper in a bowl. 
  • Marinate for 30 minutes. 
  • Thread onto skewers and grill over medium heat for 8 minutes. 
  • Turn several times during cooking and baste with remaining marinade.
 Olive oil and Balsamic Pizza!
Ingredients: Directions:
  • Top pizza crust with Amazing Olives Bacon flavored olive oil to taste, add remaining toppings.
  • Bake at 375-400 for 8-10 minutes, depending on desired crispness.
  • Remove from oven and drizzle with Amazing Olives Barrel Aged balsamic vinegar.
  • Cut, serve and enjoy!
    Mango Tease Balsamic and Olive Oil Salmon Recipe
    Ingredients: Directions:
    • Preheat oven to 350 degrees. 
    • Rinse salmon fillets and pat dry. 
    • Place salmon fillets in a Ziploc baggie.
    • Whisk 1/3 Cup of Mango Balsamic Vinegar with 1/3 cup Premium EVOO. 
    • Add ginger, salt, and pepper, and whisk again. 
    • Pour marinade in Ziploc with salmon fillets and refrigerate for at least 30 minutes. 
    • Brush shallow pan with 1 tlbs of Premium. 
    • When ready to cook, place the salmon fillets on the prepared pan. 
    • Drizzle the fillets with remaining marinade. 
    • Bake 15—20 minutes / until flaky. Do not overcook!
    • Upon serving drizzle each filet with reserved Mango Balsamic Vinegar and an add extra drizzle of Premium EVOO.
    • Serve immediately and enjoy!
    Turkey, Basil and Mozzarella Panini
    Ingredients: Directions:
    • Brush cut side of top half of bread with Tuscan Infused olive oil.
    • Top evenly with turkey, basil, cheese, and tomatoes.
    • Sprinkle evenly with salt and pepper.
    • Drizzle cut side of bottom half of bread with 25 Star balsamic vinegar; place on top of sandwich.
    • Invert sandwich.
    • Heat a large grill pan over medium-high heat.
    • Coat the pan with olive oil. 
    • Add sandwich to pan.
    • Place a cast-iron or heavy skillet on top of sandwich, and gently press to flatten.
    • Leave skillet on; cook 3 minutes on each side or until cheese melts and bread is toasted.
    • Cut sandwich into 4 equal pieces. 
    Tangy Braised Cabbage
    Ingredients: Steps:
    • In a saucepan, heat 2 tablespoons Amazing Olive Shallot olive oil over medium heat.
    • Add 1 head of shredded cabbage, 1 teaspoon horseradish, dash of garlic salt and sauté for 5 to 8 minutes, or until the cabbage starts to wilt
    • Stir in 1-tablespoon sugar and cook to caramelize the cabbage lightly.*Add 2 ½ tablespoons Amazing Olive Honey Ginger balsamic vinegar and 1-tablespoon lemon juice and stir to scrape up browned bits from the bottom of the pan.
    • Season with salt and pepper to taste and serve immediately.
    Grilled Prosciutto Wrapped Chipotle Shrimp
    Ingredients: Steps:
    •  Combine shrimp and Chipotle oil in a zip lock bag and marinate for 2-3 hours.
    • Preheat grill to 350 degrees.
    •  Wrap each shrimp with one basil leaf, then a strip of prosciutto ( if not secure use atoothpick or skewer.
    • Grill wrapped shrimp until opaque (1 to 2 minutes per side).
    • Serve and enjoy! 
    Grilled Eggplant and Mozzarella Sandwich
       *Recipe makes 4 sandwiches   
    Ingredients and Prep:  Directions: 
    • Pre-heat oven to 500 or set outside grill to high.
    • In a bowl, combine the tomatoes with the onion and lightly coat with Amazing Olive Tuscan Season Blend EVOO. Mix together and set aside. 
    • Brush the eggplant on both sides with Amazing Olive Tuscan Season Blend EVOO, then place in a baking pan and cover with tin foil.
    • Roast covered eggplant in the oven or on grill, turning occasionally until tender and brown (about 10 minutes).
    • Toast the rolls in the oven or on the grill until crisp. 
    • Drizzle Amazing Olive Garlic Infused Oil on the cut sides of the rolls.
    • Stack the eggplant, mozzarella on the roll bottoms and top with the cherry tomatoes and onion mixture and cover with top of rolls.  
    Grilled Vegetables in Foil Packets with Tuscan Season Infused EVOO
    • 1 lb fresh green beans, ends trimmed, cut into thirds
    • 8 oz red potatoes, quartered, sliced
    • 1 yellow summer squash, cut into 1/4-inch-thick slices
    • 1 shallot, sliced
    • 2 tablespoons Amazing Olive Tuscan Season Infused Olive Oil
    • Heat gas or charcoal grill.
    • In large bowl, stir together all ingredients.
    • Cut 24-inch-long sheet of heavy-duty foil. 
    • Onto center of foil, pour vegetable mixture.
    • Bring up 2 sides of foil so edges meet. 
    • Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion.
    • Fold other sides to seal.
    • Place foil packet on grill over medium heat.
    • Cook about 25 minutes, turning once, until potatoes are tender.
    • Enjoy!
    Roasted Chicken with Balsamic Vinaigrette
    • 1/4 cup Amazing Olive White Lemon balsamic vinegar
    • 2 tablespoons Dijon mustard
    • 2 tablespoons Amazing Olive Garlic flavored olive oil
    • Salt and freshly ground black pepper
    • 1 (4-pound) whole chicken, cut into pieces 
    • 1/2 cup low-salt chicken broth
    • 1 teaspoon lemon zest
    • 1 tablespoon chopped fresh parsley leaves
    • Directions:
    • Whisk the vinegar, mustard, garlic olive oil, salt, and pepper in small bowl to blend.
    • Combine the whisked mixture and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat.
    • Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
    • Preheat the oven to 400 degrees.
    • Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish.
    •  Roast until the chicken is just cooked through, about 1 hour. (If your chicken browns too quickly, cover it with foil for the remaining cooking time.)
    • Transfer the chicken onto a serving platter.
    • Place the baking dish on a burner over medium-low heat.
    • Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings.
    • Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.
    Roasted Balsamic Vinegar Salmon 
    Ingredients:  Directions:
    • Whisk together the brown sugar, Barrel aged balsamic vinegar, Rosemary olive oil, garlic, and pepper in a large bowl.
    • Reserve 1 tablespoon of marinade in a small bowl, and set aside.
    • Add the salmon and toss to evenly coat.
    • Cover the bowl with plastic wrap, and marinate in the refrigerator for 30 minutes.
    • Remove the salmon from the marinade, and shake off excess.
    • Place salmon in an aluminum foil-lined baking dish, and sprinkle with salt.
    • Preheat an oven to 450. 
    • Roast in the preheated oven until the fish is easily flaked with a fork, about 10 minutes.
    • Brush salmon with the reserved marinade, and return to the oven.
    • Roast until glazed, about 1 minute.
    Amazing Olive White Balsamic Chicken Salad
    • In a large bowl, toss together the chicken, apple, celery, onion and walnuts.
    • In a small bowl, whisk together the vinegar and oil and pour over the salad.
    • Season with salt and pepper to taste and mix well.
    • Serve Chilled and enjoy.
    Lemon Infused EVOO  and Coconut Mango Balsamic Vinegar Fish
    Ingredients: Preparation:
    • Preheat oven to 450. 
    • lightly coat shallow glass baking dish with a non-stick  spray.
    • Place the fish in baking dish.
    • In a small bowl, mix together the Lemon Infused olive oil, garlic salt and pepper. Rub oil mixture onto the fish.
    • Place fish in oven and bake, uncovered for 15 minutes. 
    • Sprinkle the chopped parsley on top of the fish and bake for another Five minutes 
    • (fish is done when it breaks apart easily when a fork is inserted into the thickest part of the fish).
    • Take fish out of the oven and drizzle the Coconut Mango Balsamic Vinegar on top.
    • Serve hot – makes about 4 servings