Friday, November 9, 2012

No "Grate" Olive Oil Carrot Cake

Love to eat carrot cake, but don't like to grate those carrots? Here's a simple recipe for a no grate carrot snack cake.  It's moist and rich due to the addition of olive oil in the recipe. And, you can add your favorite cream cheese frosting recipe or use mine below!

Cream Cheese Frosting
Beat together 4 oz. cream cheese (room temperature), 4 tablespoons butter, 2 cups confectioner's sugar and 1/2 teaspoon vanilla until smooth.  Spread on carrot cake.

Sunday, November 4, 2012

Cinnamon Pear Balsamic Apple Crisp

Do you love apple pie? It's the time of the year for those great apple desserts, and this is a great one to try.  The Cinnamon Pear Balsamic carmelizes under the topping to create a gooey, delicious glaze over the apples.

Cinnamon Pear Balsamic Apple Crisp

8 cups peeled and sliced apples
1 cup flour
½  cup brown sugar
½ cup white sugar
2 sticks butter, cubed
4 tablespoons Delizia Cinnamon Pear Balsamic (or a little more to cover)
2 tablespoons Delizia Butter Olive Oil
1 teaspoon cinnamon

Peel and slice apples.  Pour the Butter Olive Oil into the bottom of a 9x13 pan to coat bottom and sides.  Arrange apples in pan to cover bottom evenly.  Sprinkle cinnamon over apples.  Drizzle the Cinnamon Pear Balsamic over all. 

In a separate bowl, mix in the cubed butter with the sugars and flour until topping resembles coarse mixture with small lumps.  Sprinkle topping mix evenly over the apples.  Bake at 375 degrees for 45 minutes until brown and bubbly.  Serve warm with vanilla icecream.

Thursday, October 18, 2012

Divine Pumpkin Olive Oil Bars with Rum Frosting

Fall is my absolute favorite time of the year, and one of the things I love about it is the Fall pumpkin harvest!  Love making pumpkin bars, cookies, soups, and pancakes.  Here are a couple of recipes that I really enjoy.......

Divine Pumpkin Olive Oil Bars with Rum Frosting



1 tsp salt
2 teaspoons cinnamon
1 ½ teaspoons ground ginger
½ teaspoon ground cloves
1 teaspoon Delizia Cinnamon Pear Balsamic
1 teaspoon baking soda
1 teaspoon baking powder
2 cups white whole wheat flour ( I like King Arthur)
1 cup Brown Sugar (I use Splenda Brown Sugar Blend) If using regular brown sugar, use 1 2/3  cup.
2/3  cup Delizia Roasted Walnut Oil
1/3 cup Delizia Chemlali or Sweet Barnea olive oil
16oz  fresh or canned pumpkin
4 eggs


Large bar of cream cheese, softened at room temperature
1 teaspoon real vanilla extract
½ cup butter
4 tablespoons dark spiced rum or bourbon whiskey (I use Capt. Morgan’s)
2 ½ cups powdered sugar
Chocolate Shavings
Chopped Pecans

Grease and flour a 10 x 13 jelly roll pan. Preheat oven to 350 degrees.  Mix flour, baking soda, salt, and baking powder in bowl.  Set aside. Mix the brown sugar, pumpkin, walnut oil and olive oil until well blended.  Add eggs one at a time, then ground ginger, cinnamon, and cloves.  Add the Cinnamon Pear Balsamic and mix for 3 minutes at medium speed.  Scrape sides of bowl and begin to add the flour mixture in small amounts at low speed, until all has been well incorporated into the batter.  Bake for 30 minutes at 350 or until a toothpick comes out clean.  Try not to over bake.  Cool bars completely before frosting.

Mix the cream cheese, vanilla extract, butter and rum on high speed until creamy and light.  Add powdered sugar in small amounts until the frosting has the desired consistency.  Frost the cooled bars and sprinkle chocolate shavings and pecans over all.  Enjoy these amazing bars for dessert, breakfast, or just because....

Pumpkin Pancakes

Hearty Breakfast for a crisp, Fall Morning

2 ½  cups of your favorite pancake mix (I love Sturdiwheat, and you can order it online)
1 egg
½ cup milk
1 cup fresh or canned pumpkin
2 tablespoons Delizia Chemlali extra virgin olive oil

Mix liquid ingredients into the pancake mix and blend well.  Add the pumpkin and stir. Heat the oil on the griddle. Drop by ¼ cupfuls onto a hot griddle.  Serve with Maple syrup, honey, or your favorite jam! 

Wednesday, October 17, 2012

Are you ready for two totally exciting, new events from Oh Olive? On October 20, we kick off our innovative and exceptionally fun Rev-OIL-utionary Recipe Challenge in conjunction with the debut of the newest cocktail in Chicago: the "Tangier Toddy", created by mixologist Dante Lopresti, (made with our world famous Tiesta Tea). Dante's original recipe for this cocktail will be available for customers to take home and make for their own holiday gatherings! Here's the best part; these events are absolutely free to our customers! Come on down to our Lincoln Park location and celebrate with us on Saturday, October 20, from 11:00- 4:00 PM. Meet Dante and our tea boys; sample the new cocktail and also our Peach Bellini, as in the photo below. In addition, you will taste appetizers and desserts made with our oils & vinegars, and get the recipes! You can also submit your own recipe, and receive a free 60 ml. bottle of olive oil. So what are you waiting for?

Tuesday, October 16, 2012

Oh, my! Thanksgiving is just around the corner.  It is my favorite holiday with all of those delicious, holiday aromas in the kitchen.  I have a killer recipe for a different stuffing for your Thanksgiving turkey.  It always gets rave reviews, and there's never any leftovers.  Here it is, but prepare yourself to make a double batch, if you want some for the next day.

Oh Olive Rye Bread Stuffing


1 lb. loaf of rye bread with seeds, cut into 1 inch chunks
2 cups chicken or turkey stock (can be made with vegetable stock)
11/2 teaspoons of caraway seeds
6 garlic cloves, minced
3 cups celery chopped
2 Golden delicious (or other) apples, peeled and chopped
1 large sweet onion, chopped
¼ cup Delizia Wild Mushroom & Sage Olive Oil
¼ cup Delizia Butter Olive Oil
1 teaspoon Galena Garlic Stuffing & Dressing Seasoning
½ teaspoon Sonoma Gourmet Sea Salt
Pepper to taste


Preheat oven to 350 degrees.  Place bread chunks on cookie sheet and drizzle with the Wild Mushroom & Sage oil.  Toast until lightly browned and crispy.

Cook caraway seeds in Butter olive oil in sauté pan over medium heat for about two minutes.  Next, add celery, chopped apples, garlic and onions.  Stir veggies and sauté until veggies are softened slightly.  Add seasoning, salt and pepper.  When all are browned (10 minutes or so), add the chicken stock and scrape up any of the browned bits to add to the stuffing mix.  Pour mixture over the toasted bread cubes, and toss until coated well.

Transfer mixture to a 3 quart casserole dish.  Drizzle top with Mushroom & Sage oil. 

Bake uncovered for 45 minutes or until stuffing is crisp on top.

Note: You can make this a day ahead and refrigerate.  Reheat at 300 degrees for about 15-20 minutes. You can also do individual stuffing servings in a muffin pan!

Sunday, October 7, 2012

Crockpot Stuffed Peppers......Amazing Fall Dish!

Want to fire up that crockpot with an amazingly delicious recipe for stuffed peppers?  Here it is.....

Crockpot Stuffed Peppers


6-8 multi-colored Bell peppers
2 lbs. ground round (ground turkey will also work)
4 tablespoons Delizia Chipotle olive oil
4 cans tomato soup
1 can diced tomatoes with green chiles
1 teaspoon Oh Olive Garlic Blend Gourmet seasoning
¾ cup Minute rice
½ cup diced onions
1 cup water


Wash peppers and slice off the top so that it will provide a nice cover for the pepper when stuffed. Mix the tomato soup, diced tomatoes, Oh Olive Garlic seasoning, and one cup of water in the Crockpot.  Add one tablespoon of the Chipotle oil (I usually do a little more for flavor) to the tomato sauce mixture. Brown the ground round in three tablespoons of Chipotle oil, and set aside in a bowl.  Cook the diced onions for a few minutes and add to the meat mixture. Make the rice according to directions on package. Mix with the ground round and stuff the peppers. Once stuffed, put the lid on the peppers and place in the Crockpot. Spoon some of the tomato sauce over each pepper.  Cover and cook on low for 6 hours.

Monday, October 1, 2012

Want a bit of "South of the Border" flair in your breakfast? Try Oh Olive's "Ole Omelet"!

Ole Omelet


3 eggs beaten (or egg substitute)
2 tablespoons green, red, or yellow pepper (chopped)
2 tablespoons sweet onion (chopped)
3 tablespoons Delizia Chipotle Olive Oil (more for drizzle)
3 tablespoons chopped ham, bacon, or crumbled sausage (optional)
1/2 cup homemade salsa
sliced tomatoes
sliced lemon or lime (optional)
Habanero Jack Cheese (you can also use Cheddar or American)


Chop veggies.
Scramble eggs in small bowl.
Pour Chipotle oil in skillet and heat.  Add veggies and ham, etc.  Saute for a minute or two until slightly crisp.  Pour eggs over all and cook until edges start to brown in skillet.  Add cheese.  Flip half of omelet to one side in pan. Cook until slightly firm.  Flip again.  Add salsa and spread over omelet. Plate with a garnish of basil and lemon and a slice of tomato on top.  Drizzle a few drops of Chipotle olive oil over all, and you are ready to eat!

Note: You can also use a slice of lime instead of the lemon.  Either way, it gives a great flavor when squeezed over the omelet.

Friday, September 28, 2012

Garden Dominated by Squash? Make it Work for You with Delicious Squash Recipe

With all of the great Fall squash that is locally grown, here is a favorite recipe of ours for you to try.

Spaghetti Squash with Fresh Tomato & Zucchini Garni


1 medium Spaghetti Squash
¼ cup Delizia Butter Olive Oil
2 teaspoons Oh Olive Garlic Gourmet Blend Spice
1 tablespoon brown sugar or brown sugar substitute
1 small zucchini sliced
2 fresh tomatoes sliced
1 jar Rossi all-natural Sundried Tomato Sauce
Salt & Pepper to taste

Slice the squash lengthwise, and clean out seeds. Place the squash skin side down in 9x12 baking pan. Sprinkle Butter Olive Oil, Garlic Blend, and brown sugar in center of squash and tops of the squash. Cover with aluminum foil and bake at 350 degrees for one hour. Remove foil and bake 15 minutes more to brown. Allow to cool for ten minutes. With a fork, start at one end of the squash and pull the strands down to the other end and into a medium sized bowl. When all of the squash has been removed from the skin, toss lightly to combine the flavors of the oil and spices. Place on plates.

Slice tomatoes and zucchini into small pieces, and plate next to the squash. Spoon 2-3 tablespoons of the Sundried Tomato Sauce over the cooked squash and serve with the fresh tomatoes and sliced zucchini. Salt and pepper to taste. Delicious!

Note: If you prefer slightly cooked veggies to the raw zucchini, you may sauté lightly before adding to the tomatoes on the plate. You have your salad and main dish on the same plate!

Cocktails and Tiesta Tea? Really?

How about a "Tangier Toddy"?  Check it out!

Free Cocktail Tasting Event!

~Saturday, October 20 -11AM to 4PM~At Oh, Olive!’s 904 W Armitage Lincoln Park Location 

Master Mixologist Dante LoPresti* Tea-ses with Tasting of His Original Moroccan-Inspired Cocktail Made with Tiesta Tea…
…The Tangier Toddy

• Free Sampling of Original “Tangier Toddy” (Served: Hot & Iced) cocktail made with Tiesta Tea – FROM OH, OLIVE! PURCHASE 3 OF OUR TEAS, GET ONE FREE, A SAVINGS OF 7.95!
• Saturday, October 20 from 11AM to 4PM
• Oh, Olive! Lincoln Park 904 W Armitage, Chicago
CTA Access:
• #73 Bus (Armitage & Fremont Stop) Armitage Brownline Stop


Participants Must Be 21 Years of Age

*About Bar Consultant & Master Mixologist Dante LoPresti
Winner: National Restaurant Association's International Spirits Wine & Beer Event - “Star of the Bar” Competition

Dante learned his mixology craft at the Academy of Spirits under the mentorship of Master Mixologist Bridget Albert. His first significant Chicago bar assignment was working at Mercadito and Double A under the tutelage of New York City's Tippling Brothers, Paul Tanguay and Tad Carducci. After competing in various competitions, continuing education at the Advanced Culinary Mixology Academy and designing specialty cocktails for various Chicago restaurant bar menus, in May 2011, Dante won the National Restaurant Association's International Spirits Wine and Beer Event, Star of the Bar Competition. This past year, he provided cocktail consultation to acclaimed Barrelhouse Flat (with over 60+ classics as well as a rotating list of original cocktail creations). This past April, Dante was featured on The Sundance Channel's “Iconoclast: Beyond the Bar”. Currently, Dante is “behind the stick” at the popular West Randolph St restaurant Nellcôte. He also providing bar consulting services under the company name, Drinks by Dante.

Oh Olive's Rev-OIL-utionary Recipe Challenge! Are you Up for It?

     Oh Olive's Rev-OIL-utionary Recipe Challenge

October 20 - November 20

(Chicago) For Immediate News Release...Chicago Chef/Owners Matt Eversman, Randy Zweiban, “Extra Virginity” Author Tom Mueller, and James Beard Nominated Chicago Food Journalist Janet Fuller to Judge Contest for Creative Savory & Sweet Original Recipes Using Oh Olive’s Delizia Olive Oil!

As a thank-you for participating, each registrant will receive a 60 ml. bottle of olive oil "Free" after the recipe is submitted to the Glenview, Libertyville, Lincoln Park, or Chicago French Market Locations or by email to Registration forms are available in stores or by email by request.

Oh, Olive! owners invite you to submit an original recipe that you create - using Delizia olive oil as a key ingredient - If your recipe is selected as the winner, it will be featured in the next Oh Olive Favorites cookbook; be recognized by well-known Chicago and National food professionals; have your winning recipe served at a notable Chicago restaurant and take home a $150.00 gift basket chocked full of delicious Oh, Olive! products.

Contest registrants are invited to create their own savory or sweet recipes using our Delizia olive oil and two other products from participating Oh, Olive! stores: Glenview (1971 Tower Road), Libertyville (606 N Milwaukee Ave), Lincoln Park (904 W Armitage), and the Chicago French Market (131 North Clinton)

Judging for a winner and a runner-up will be food notables Chef/Owners Matt Eversman OON Chicago ( 802 W Randolph), Randy Zweiban, Province ( 161 N Jefferson St) Extra Virginity: The Sublime and Scandalous World of Olive Oil Author Tom Mueller and James Beard Nominated Chicago Food Journalist and Former Food Editor of the Chicago Sun-Times Janet Fuller.

Recipe Contest Dates: Entries received Saturday, October 20, through Tuesday, November 20
Recipe Categories: Original sweet and/or savory recipes to serve 4-6
How To Sign Up: Stop by participating Oh, Olive! stores; pick up your free olive oil with your recipe submission!
How to Send In: Email recipes to or bring recipe card to any Oh, Olive! location