Enjoy this chewy, sweet treat with a healthy twist, extra virgin olive oil in place of butter! Dress these up with special toppings such as sprinkles or frosting. Adding chocolate chips, toffee bits
or toasted nuts further makes them hard to resist. 

Ingredients:

• 6 Tablespoons More Than Olives Extra Virgin Olive Oil, delicate intensity; such as our Arbequina “Organic” or Arbosana “Organic”
• 2 Bags Marshmallows, 10 oz bags, any size marshmallows
• 10 Cups Puffed Rice Cereal, or a small cereal of your choice
• Flake Salt

Directions:

Line a cookie sheet with parchment paper or lightly grease it with the delicate olive oil and set aside until later.

In a large bowl, add the puffed rice cereal and set aside while you melt the marshmallows. Add any mix-ins like sprinkles or mini chocolate chips to the bowl of cereal.

In a large saucepan, add the More Than Olives Extra Virgin Olive Oil along with the marshmallows. Stir to coat the marshmallows. Heat on low, stirring continuously until they are melted. If you overcook the marshmallows, they will get hard.

Add the melted mixture to the puffed rice cereal or other small cereal of your choice. Gently fold together. Don’t over mix as this will break down the light puffy nature of the cereal.

Turn the combined mixture onto the greased or parchment paper lined cookie sheet. Don’t be shy, using your hands with some olive rubbed on them is easiest. Gently press out the mixture to create a rectangle at the height you desire.

Give the Krispies a very light sprinkle of flake salt. If you are adding toppings, now is the time to sprinkle them on, while the mixture is a bit sticky.

Store in refrigerator until it is cooled and hardened. Once cooled, cut into individual servings with an oiled cookie cutter or sharp knife. Store them in an airtight container. Enjoy!

Classic Olive Oil and Balsamic Vinaigrette meet fresh crumbled blue cheese. Try this dressing on your next steak or wedge salad.  Delicious dressing and easy to prepare. 

Servings: 8

Ingredients:

• ⅔ Cup More Than Olives Picual Extra Virgin Olive Oil
• ⅓ Cup More Than Olives Traditional Aged Balsamic
  or More Than Olives White Balsamic
• 1 Clove Fresh Garlic, crushed
• ¼ Teaspoon Sea Salt
• ⅛ Teaspoon Black Pepper
• ¼ Teaspoon Dried Oregano
• ¼ Teaspoon Dried Basil
• 1/16 Teaspoon Dried Thyme
• 4 Ounces Fresh Blue Cheese, crumbled

Directions:
Have a jar with a tight-fitting lid ready to fill with the ingredients for the dressing.

Peel the garlic clove and smash it by placing it between the blade of a knife and a cutting board and giving it a whack. Add a little salt to the garlic and mince, then mash into a paste by dragging the blade over the garlic and continuing to smash it. Scoop up the paste and add to the dressing jar. 

Add to the jar the More Than Olives Picual Extra Virgin Olive Oil, Traditional Aged Balsamic Vinegar or More Than Olives White Balsamic, sea salt, black pepper, and dried herbs. Place the lid on the jar and shake vigorously for a few minutes to emulsify the ingredients. 

Lastly, add the crumbled blue cheese and gently give a few shakes to incorporate. Do not shake too much or the blue cheese will liquefy into the dressing. You want chunks of blue cheese.  Spoon the dressing over the salad and serve.

If you are making the dressing in advance, keep the dressing in the refrigerator. Take out 10-15 minutes before dressing the salad. Give a quick shake before dressing the salad. 

If you have dressing left over, it can be kept in the refrigerator for 2-3 days.

Beef & Veggie Kabobs are loaded with tender beef and crunchy veggies. If these veggies aren’t your favorite, customize them with the vegetables of your choice.  Your protein and vegetables are all in one tasty skewer!

Serves: 4

Ingredients:

• 2 Large Sirloin Steaks, cut into 1 ½” cubes
• 1 Red Bell Pepper, cut into large cubes
• 1 Green Bell Pepper, cut into large cubes
• 2 Zucchini, about 1” in diameter, cut into 1” rounds
• 8 Ounces Whole Cremini Mushrooms, cleaned and stem trimmed
• Wooden Skewers

Beef Marinade:

• ½ Cup More Than Olives Garlic Olive Oil
• ¼ Cup More Than Olives Traditional Aged Balsamic Vinegar
• ⅓ Cup Soy Sauce
• ¼ Cup Worcestershire Sauce
• 2 Tablespoon Italian Seasoning
• 1 Teaspoon Black Pepper

Veggie Marinade:

• ¼ Cup More Than Olives Garlic Olive Oil
• ¼ Cup More Than Olives Traditional Aged Balsamic Vinegar
• 2 Tablespoon Italian Seasoning
• 1 Teaspoon Black Pepper
• 1 Teaspoon Sea Salt

Directions:
Trim the fat and any visible gristle from the steak. Cube the steak into 1 ½” cubes and place them in a gallon sized sealable bag. Add the ingredients for the beef marinade into a bowl and stir to combine. Add the marinade to the plastic bag of beef. Seal up the bag removing as much air as possible. Move around the chunks of beef to coat them with the marinade. Marinate for about an hour.

Clean and cut the vegetables and add them to a large bowl. Do not remove the whole stem of the mushroom, just trim ¾ of the stem. This will help the mushroom stay tight on the skewer. Add the Veggie Marinade ingredients to a bowl and stir to combine. Pour the marinade over the vegetables and gently stir to combine. Stir the vegetables a few times while the beef marinates. Thread the beef and vegetables onto the skewers. Each skewer should have at least 4 pieces of beef and alternating vegetables. 

Heat up the grill or your stove cast iron grill pan to medium-high heat. Place the skewers on the grill. Do not crowd them. Cook them for 8-10 minutes total, turning every 3-4 minutes. If you need the beef closer to medium/well done, cook them a little longer. Use an instant-read temperature in the meat to determine doneness. 

Remove the kabobs from the grill and let them rest on a platter for 3-5 minutes. This will allow the juices in the beef to re-distribute. Serve with a side of rice, potatoes, or a hearty spinach salad.

Parmesan cheese acts like breading on these chicken thighs. A great alternative to traditional breading. The melted cheese, spices, and juicy nature of chicken thighs make these delicious! 

Servings:8

Ingredients:

• ½ Cup More Than Olives Arbequina “Estate” Extra Virgin Olive Oil
• 8 Boneless Skinless Chicken Thighs, 5-6 ounces each
• 1 Teaspoon Celery Salt
• Picual Extra Virgin Olive Oil
• 1 Teaspoon Granulated Garlic
• ½ Teaspoon Paprika
• 1 Cup Grated Parmesan Cheese

Directions:
Preheat the oven to 375 degrees and line a jelly roll pan or rimmed cookie sheet with foil.

Add the More Than Olives Arbequina “Estate” Olive Oil into a shallow bowl. In a separate shallow bowl, add the Parmesan cheese, celery salt, cayenne pepper, paprika, and garlic. Stir the Parmesan mixture until well blended. 

Wash and pat dry each chicken thigh and cut each thigh in half. Dip each piece in the olive oil to cover both sides, then press only one side of the thigh in the Parmesan mixture until coated. Place the thigh on the prepared baking sheet with the coating facing up. Don’t crowd the chicken. 

Bake the thighs in the preheated oven until the chicken is no longer pink in the center and the juices run clear. Approximately 20 minutes. An instant-read thermometer inserted into the center of the thigh should read at least 165 degrees F. Remove the chicken thighs as soon as they are done. You want them to remain moist and juicy. If overcooked they will be dry.  

Serve immediately with your favorite side dishes. Enjoy!

Alternative: If you enjoy zesty chicken, try using our More Than Olives Jalapeno Olive Oil in this recipe. 

This easy summer salad highlights fresh sweet peaches, crisp crunchy cucumbers, and cherry tomatoes. More Than Olives Basil Olive Oil, fresh chives, and basil bring a wonderful herb element to the salad.  

Serves 4

Ingredients:

• 4 Tablespoons More Than Olives Basil Olive Oil
• 2 Tablespoons More Than Olives White Balsamic Vinegar
• ½ Teaspoon Kosher or Sea Salt
• ½ Teaspoon Fresh Ground Black Pepper
• 4 Fresh Ripe Peaches, sliced, large diced
• 1 English Cucumber, sliced
• 1 Pint Cherry Tomatoes, halved
• 2 Tablespoon Fresh Chives, chopped
• 1 Tablespoon Fresh Basil, slivered

Directions:
Gently wash and dry the peaches. Cut each peach in half and remove the pit, then cut the halves into slices. Cut each slice into large cubes. 

Cut the tips off each end of the cucumber and cut it in half lengthwise. Slice each half into ¼” slices, roughly. You can leave them like this or cut each slice in half again. The diameter of this kind of cucumber often varies and will determine how you want to cut them. 

Wash the tomatoes and cut each cherry tomato in half. 

To create the salad, begin with a large bowl. Add the More Than Olives Basil Olive Oil and More Than Olives White Balsamic Vinegar along with the salt and pepper.  Give the ingredients a brisk whisk. Taste and adjust seasonings to your taste. 

Add into the dressing the peaches, cucumbers, and tomatoes. Gently stir to coat. Let them marinate for 30 minutes at room temperature. Place in the refrigerator if you are serving later. 

When you are ready to serve, give the salad another gentle stir. Using a slotted spoon, transfer the salad to a serving dish or individual bowls. Top with chives and basil and a light drizzle of the remaining dressing from the bowl.  Serve immediately & Enjoy! 

Additions: 
If you want to further enhance this salad, try adding 1 cup of baby arugula or baby spinach. 

Or add a sprinkle of cheese on top, such as cubed fresh mozzarella, crumbled goat, feta or gorgonzola cheese, or torn pieces of burrata.