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Chickpeas With Garlic & Baby Spinach

Chickpeas With Garlic & Baby Spinach

Chickpeas With Garlic & Baby Spinach

So much flavor and is so simple to prepare! Great for lunch or a dinner side dish. You can serve it on its own or with couscous, or orzo pasta, top it with a poached egg or add your favorite cooked sausage. Serve with a thick slice of toasted bread brushed with olive oil and rubbed with fresh garlic. If you are a cheese lover, add some fresh feta.

Serves: 3

Ingredients:

  • 1 Tablespoon More Than Olives Garlic Olive Oil
  • 1 Medium Yellow Onion, chopped
  • 2 Fresh Garlic Cloves, minced
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Smoked Paprika
  • 1 Tablespoon Tomato Paste
  • 1 Can Chickpeas (garbanzo beans), 15 oz, drained, rinsed
  • 1 1/2 Cup Chicken or Vegetable Stock
  • 1/2 Teaspoon Kosher Salt
  • Freshly Ground Black Pepper, to taste
  • Cayenne or your favorite if you want it spicy, add to desired taste 1 Bag Fresh Baby Spinach, 6 oz
  • Fresh Lemon Juice, to drizzle

Directions:

Heat the More Than Olives Garlic Olive Oil in a large, heavy saucepan over medium heat. Add the chopped onion and cook for about three minutes, stirring often. Add the minced garlic, cumin, smoked paprika, tomato paste, and 1⁄2 teaspoon salt. Continue stirring and cooking for another two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock, and the cayenne, if wanting it spicy to the pot. Bring to a simmer and cover. Reduce the heat, and simmer for 15 minutes.

Stir in the spinach, a handful at a time, just until the spinach wilts. Taste the broth and adjust the seasonings to your liking. Simmer for another few minutes.

Serve with a topping of freshly ground black pepper and a light drizzle of fresh lemon juice.

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Pan Grilled Steak with Smokey Maple Bacon Mustard Compound Butter

Pan Grilled Steak with Smokey Maple Bacon Mustard Compound Butter

Steak w Comp Butter-Mustard
Comp Butter-Smokey Maple Bacon Mustard
Comp Butter-Smokey Maple Bacon Mustard bowl

What makes a well-grilled steak even better? A pad of sweet, tangy, savory compound butter!

The French term “Beurre Composé” is simply butter mixed with other ingredients to make a more complex flavored butter. Adding honey, herbs, shallots, or garlic are most common. Compound butter is a delicious and easy way to take your cooking up a notch.

For this recipe, we like to use a rich, beefy cut like flap, skirt, or flank steak as they cook quickly, and stay tender and juicy after a quick grill in the pan. A side of crispy fries or sautéed vegetables or a hearty salad complete the meal!

Serves 2

Ingredients:
Compound Butter-
1 Stick Unsalted Butter, at room temperature
3 Tablespoons More Than Olives Smokey Maple Bacon Mustard
Steak-
Two 8-ounce Pieces of Flap, Skirt, or Flank Steak
Sea Salt and Fresh Ground Pepper
3 Tablespoons More Than Olives Extra Virgin Olive Oil, your choice

Directions:

Let the butter sit out of the refrigerator until soft. In a small bowl, add the butter and More Than Olives Smokey Maple Bacon Mustard. Stir to blend them together. Using a piece of parchment paper, scrape the compound butter mixture onto it. Roll the parchment paper into a cylinder, shaping the butter into a log. Twist the ends to secure and transfer to the refrigerator or freezer until solid. The compound butter can be made in advance, so this easy weeknight dinner comes together in less than 20 minutes.

Drizzle both sides of the steaks with More Than Olives extra virgin olive oil and then season all over with salt and pepper. In a large cast iron skillet, cook the steaks over moderately high heat until well browned on one side, about 2 minutes. Flip each steak and top with a slice of mustard compound butter. Cook until medium-rare within, roughly 2 to 4 minutes, possibly more depending on the thickness of your meat. The butter will melt over the steak. Spoon excess butter onto the steaks while they finish cooking. When the steaks are done, transfer them to a cutting board and let them rest for 10 minutes.

Slice the steaks against the grain and transfer them to the dinner plates. Top the steak slices with a slice of mustard compound butter and sprinkle with flaky sea salt. Serve right away with your side dishes.

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Bruschetta Topped Balsamic Chicken

Bruschetta Topped Balsamic Chicken

Serves 4

Ingredients:

Bruschetta Topping:

Directions:
Trim excess fat from the chicken breasts and cut each piece lengthwise into two pieces. Cover the chicken with plastic wrap and pound the pieces down to ¾ inch in thickness. Place the chicken pieces in a container along with balsamic, olive oil, garlic, herb blend & salt/pepper. Mix everything up so the chicken is coated with the marinade. Refrigerate for at least 1 hour. 

Prepare the bruschetta topping in a bowl. Finely dice the tomatoes & onion. Combine them with minced garlic, balsamic, olive oil, and salt/pepper.  Stir well to combine the ingredients and seasoning.

Grill or pan-fry the chicken until just cooked through.  Don’t overcook them because they are going into the oven to complete the dish. 

Turn the oven on broil and adjust the rack to be about 6 inches below the heating element. Place the chicken pieces on a baking sheet covered with foil and top each piece with about ¼ cup of the shredded mozzarella cheese or a slice of cheese and about ¼ cup of the tomato bruschetta. Place your pan under the broiler & cook until the cheese is fully melted about 5-10 min.  

Move chicken to a platter or to individual plates. Drizzle with Traditional Aged Balsamic. Serve immediately.

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Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

Ingredients:

  • 1 lb ground beef
  • 1 lb ground Italian Sausage, mild or hot
  • 1 large head of cabbage, cored
  • 3-4 tablespoons More Than Olives Garlic Olive Oil
  • 1 yellow onion, finely diced
  • ½ green bell pepper, finely diced
  • ¼ cup carrot, grated
  • 2 tablespoons dried parsley
  • Salt and pepper
  • Your favorite Marinara sauce
  • Shredded Parmesan cheese

Directions:
Remove the core from the cabbage. After removing any damaged outer leaves, gently peel away the leaves. Get water boiling in a stockpot with a sprinkle of salt. Drop a few leaves in and let them soften. Pull out and lay on a plate. Continue until all leaves are softened. While meat cooks, cut out the large tough veins in each leaf.

In a large sauté pan, cook the ground beef, and ground sausage, breaking into small pieces. Drain off the grease and set it aside in a large bowl. Add the More Than Olives Garlic Olive Oil to the pan, add the onion, green bell pepper, carrot, parsley, salt, pepper and cook until just beginning to soften. Add this mixture to the cooked meat, sprinkle in the breadcrumbs, and stir to mix the ingredients.

Place to ½ cup of meat mixture in the center of each steamed cabbage leaf. Fold the sides of the leaf over the meat mixture and roll the cabbage leaf. Place the roll seam side down in your casserole dish. Continue until all the meat mixture is gone. Spoon marinara sauce over the rolls and sprinkle with Parmesan Cheese. Cover with the dish with foil.

Preheat your oven to 350. Place your dish into the oven and cook until warmed through and cheese has melted. 20-30 minutes

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Chicken Marsala

Chicken Marsala

Serves 4-6

Ingredients:

  • cup all-purpose flour
  • 1 teaspoon garlic salt
  • 1 teaspoon onion powder
  • ½ teaspoon ground black pepper
  • 1 ½ teaspoon dried oregano
  • 4 boneless, skinless chicken breasts
  • 6 tablespoons More Than Olives Arbosana “Organic” Olive Oil
  • 2 tablespoon butter
  • 1 ½ cup fresh mushrooms, sliced
  • ½ yellow onion, chopped
  • ½ – 1 cup Marsala Wine
  • ½ – 1 cup chicken broth

Directions:
Cut each chicken breast into long thin slices at least ” in thickness. In a shallow bowl, stir together the flour, garlic salt, onion powder, pepper, and oregano. Dredge each piece of chicken in the mixture to lightly coat each side. Set aside.

You will cook the chicken slices in batches, making sure not to crowd the pan. Drizzle some Arbosana Olive Oil into a large skillet over medium heat. Add some of the chicken and cook until lightly browned on both sides. Move the chicken to a large side plate. Repeat this process until all the chicken is browned.

Add more Arbosana Olive Oil to the pan along with the butter. Add in the onions and mushrooms. Sauté for about 2 minutes, stirring often. Add the browned chicken back into the pan.

Add in the Marsala wine and chicken broth, starting with just ½ cup of each. Add more as needed, enough to cover the chicken. Cover the skillet and reduce the heat to low; simmer for 5-10 minutes to create a rich sauce for the chicken and mushrooms. If sauce should become too thick from the flour, add a bit more chicken broth to thin it.

Spoon your Chicken Marsala onto a serving platter, topping it with the mushroom sauce or individually plate. Serve while hot.

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Pasta with Olio Nuovo

Pasta with Olio Nuovo Olive Oil

Serves 3-4

Ingredients:

Directions:

Bring a large pot of fresh water to boil and drop the pasta into the pot.  Add a bit of salt and stir to ensure the pasta doesn’t stick together. (linguine usually takes between 7-10 minutes, depending on the brand).

While the pasta cooks, add a few tablespoons of Olio Nuovo olive oil to a medium-sized pan along with the garlic and saute slowly. Add Sea salt, pepper, and red pepper flakes (slowly cook for another 2-5 minutes).  Add in the chopped tomatoes and let them warm. You don’t want to cook them down. 

Drain the pasta and save a bit of the starchy water. Add the pasta to the pan along with the basil and mix well. Add more Olio Nuovo olive oil to coat the pasta. If you need to loosen it up a bit, add a little reserved pasta water.

Add the Parmigiano Reggiano cheese and mix one more time. Plate the pasta and add a little bit more cheese. 

Simple, classic, and packed with flavor! Serve with some crusty bread.

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