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Bruschetta Topped Balsamic Chicken

Bruschetta Topped Balsamic Chicken

Serves 4


Bruschetta Topping:

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


  • 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

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 aside in a large bowl. Add the MTO 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


  • 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 Arbequina Extra Virgin 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

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 Arbequina 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 Arbequina Olive Oil to the pan along with the butter. Add in the onions and mushrooms. Sauté 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


  • ¼ – ½ pounds of linguine
  • 10-20 fresh basil leaves, finely slivered
  • 5-6 garlic cloves, chopped finely
  • 2-4 Roma tomatoes, chopped (4 small or 2 large)
  • ¼ cup of freshly grated Parmigiano Reggiano
  • Sea salt and fresh ground pepper to taste
  • Red pepper flakes (optional)
  • More Than Olives Olio Nuovo Olive Oil (Can substitute with Picual Olive Oil or Arbequina Blend EVOO)


Bring a large pot of freshwater 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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