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Meat Lover’s Meatloaf

Meat Lover’s Meatloaf

Meatloaf on Pan

Even the kids will love this meatloaf!  Filled with tasty ingredients then topped with sauce and bacon. The oven will warm up the kitchen which makes this a perfect entrée for a cold, rainy night.

Ingredients:

  • 2 Tablespoons More Than Olives Garlic Olive Oil
  • 1 Yellow Onion, grated
  • 2 Stacks Fresh Celery, small chopped
  • 4 Garlic Cloves, finely chopped
  • 1 Cup Ketchup
  • ½ Cup Apple Cider Vinegar
  • 6 Tablespoons Dark Brown Sugar
  • ½ Teaspoon Cayenne Pepper
  • 6 Tablespoons More Than Olives Aged Balsamic Vinegar
  • ¾ Cups Chicken Stock or Bone Broth
  • ½ Cup Fresh Parsley, chopped
  • 2 Large Eggs
  • 2/3 Cup Breadcrumbs, Plain or Italian
  • ½ Cup Parmesan Cheese, finely grated
  • 1 Tablespoon Sea Salt or Kosher Salt
  • ½ Teaspoon Black Pepper, freshly ground
  • 2 Pounds Ground Beef, 15% fat or 7% fat
  • 10-12 Strips of Bacon, uncooked

Directions:
Preheat your oven to 350 degrees.  Line a rimmed baking pan with foil and then parchment paper.

Using the side of your grater with the large holes, grate the yellow onion.   Chop the celery and garlic cloves. Add them into a small skillet, with the More Than Olives Garlic Olive Oil, and cook over medium heat until very soft about 5 minutes, stirring them occasionally. Transfer them to a large bowl when done. 

In a small non-stick saucepan place the ketchup, apple cider vinegar, More Than Olives Aged Balsamic Vinegar, brown sugar, and cayenne.  Stir to combine and bring to a boil. Reduce the heat so the sauce can simmer. Continue stirring until the sauce slightly reduces and is a bit syrupy. About 5 minutes. 

When the sauce is done, take 2 tablespoons of the sauce and add to a blender along with chicken broth and fresh parsley. Blend until smooth.  Let the rest of the ketchup sauce sit in the pan.

Add to the large bowl the cooked veggies, the broth mixture, eggs, breadcrumbs, parmesan cheese, salt, and pepper.  Mix with a large spoon to combine. Add your beef and mix well. Using your hands works best!  Transfer the meatloaf mixture to the prepared pan and form into a long log (about 12” x 5”), smoothing the surface of the loaf. Brush the loaf with the remaining sauce, saving just a little to brush over the bacon. Drape the bacon strips in a crisscross pattern over the loaf, tucking the ends underneath the meatloaf. Brush the last little bit of sauce over the bacon.

Bake until an instant-read thermometer inserted into the center registers 165 degrees and the bacon is crisp about 70-80 minutes. Let the meatloaf rest on the counter for 10 minutes before slicing. 

If you want some sauce to drizzle on each slice of meatloaf when serving, you can double the batch of the sauce.  If you end up with leftover sauce it would be great drizzled on a pulled pork sandwich or used as a dip for chicken strips.

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French Toast Casserole with Cream Cheese Surprise

French Toast Casserole with Cream Cheese Surprise

French Toast Casserole

Serves 12

A wonderful addition to a brunch or holiday breakfast gathering. Prep the casserole the night before and bake in the morning.

Ingredients:

  • 1 Loaf French Bread or Challah Bread
  • 8 Ounces Cream Cheese, block style & full fat, softened to room temperature
  • 2 Tablespoons Confectioners’ Sugar
  • 1 ½ Tablespoon More Than Olives Blood Orange Olive Oil
  • 3 Teaspoons Pure Vanilla Extract, divided
  • 8 Large Eggs
  • 2 ¼ Cups Whole Milk
  • 1 Teaspoon Ground Cinnamon
  • ⅔ Cup Packed Light Brown Sugar

Crumb Topping:

  • ⅓ Cup Packed Light Brown Sugar
  • ⅓ Cup All-Purpose Flour
  • ½ Teaspoon Ground Cinnamon
  • 6 Tablespoons Unsalted butter, cold and cubed

Optional: Maple Syrup or Confectioners’ Sugar for dusting

Directions:
Brush a 9×13” oven-safe pan with More Than Olives Blood Orange Olive Oil. 

Slice the bread and then cut the bread into cubes, about 1 inch in size. It’s okay if your bread is a bit stale and firm. Spread half of the cubes into the prepared baking pan.

Using a mixer fitted with a whisk attachment beat the room temperature cream cheese on medium-high speed until completely smooth. Add the confectioners’ sugar, More Than Olives Blood Orange Olive Oil, and 1 teaspoon vanilla extract. Beat again until combined. 

Drop spoonfuls of cream cheese mixture randomly on top of the bread layer. Spread out the remaining bread cubes on top of cream cheese. Set pan aside.

Whisk the eggs, milk, cinnamon, brown sugar, and 2 teaspoons vanilla together until no sugar lumps remain. Pour the mixture evenly over the bread. Cover the pan tightly with plastic wrap and refrigerate for at least 3-4 hours and up to 24 hours. Overnight is best.

Remove pan from the refrigerator. Preheat oven to 350°F.

To create the crumb topping, whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cold cubed butter with a pastry blender or two forks. Sprinkle the topping evenly over the soaked bread in the pan. 

Bake uncovered for 45-55 minutes or until golden brown on top. 

When ready to serve, place the optional maple syrup or a bowl of confectioners’ sugar next to the French toast. Serve warm.

Any leftovers can be stored in a container in the refrigerator for 2-3 days.

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Pear Balsamic Salad with Dried Cherries

Pear Balsamic Salad with Dried Cherries

Pear Salad Close Up

A healthy salad for the colder months. Flavorful, sweet, and savory.

Servings: 3

Ingredients:

  • 1 heaping cup candied walnuts
  • 1 6-ounce bag mixed greens
  • 1 ripe Bosc or Bartlett Pear
  • ¼ cup dried cherries

Dressing:

Directions:

Start by creating the dressing. Clean the shallot and mince. Add this to a jar or into a small mixing bowl. Add all the remaining dressing ingredients and shake or whisk to combine. Taste and adjust flavor as needed. Set aside.

Slice your pear in about ¼” slices, removing stem and seeds. To prevent browning, do this right before serving the salad. If you need to prepare the pear a bit in advance, toss the sliced pears with a little of the More Than Olives D’Anjou Pear Balsamic to prevent browning. 

In a large bowl, add the mixed greens, half of the sliced pear, dried cherries, and half of the roasted walnuts. Drizzle with a bit of the dressing and toss to combine.

Plate the salad and garnish with remaining pears and walnuts, and another drizzle of the dressing. 

Serve immediately with any leftover dressing on the side. 

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Cherry & Pistachio Chocolate Bark

Blood Orange Chocolate Bark with Almonds & Sea Salt


Blood Orange Chocolate Bark In A Pan

Grab this bark to satisfy your sweet tooth or place in a bag with a bow for a tasty homemade hostess gift!

Ingredients:

  • 6 oz Quality White Chocolate Chips
  • 12 oz quality Dark Chocolate
  • 1 Tablespoon Blood Orange Olive Oil
  • ½ Cup Pistachio’s, Roasted & Salted, Rough Chopped
  • ½ Cup Dried Cherries

(Optional – Sea Salt or Flavored Salt)

Directions:

Prepare 1 baking sheet by lining it with a piece of parchment paper.

Melt the 2 chocolates separately in heatproof bowls set over a pan of simmering water.

When the dark chocolate is melted add the More Than Olives Blood Orange Olive Oil and stir until blended into the chocolate. 

Pour the melted dark chocolate onto the center of the parchment paper and spread to form somewhat of a rectangle, trying to keep an even depth. Roughly ¼” thick. Sprinkle 2/3’s of the chopped pistachios and cherries evenly across the dark chocolate. 

Using a spoon, drizzle the melted white chocolate atop the dark chocolate in a decorative pattern. Sprinkle the remaining nuts and cherries. If desired, finish with a light sprinkling of sea salt or flavored salt.

Let the bark set to cool and harden, or if you need some quickly set, place in the refrigerator, When bark has harden, break the bark into roughly 1 by 3-inch pieces. Store in a container with a lid. 

Serve at room temperature and enjoy!

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Roasted Turkey with Olive Oil Rub

Roasted Turkey with Olive Oil Rub

Roasted Whole Turkey With Olive Oil Rub

The smell of this turkey roasting will have everyone asking, “When’s Dinner?”

Servings: 12- 14

Ingredients:

Rub:

  • 2 Teaspoons Ground Thyme
  • 2 Teaspoons Dried Rosemary
  • 1 Teaspoon Dried Sage
  • 1/2 Teaspoon Garlic Powder
  • 1 Teaspoon Smoked Paprika
  • 1 Teaspoon Onion Powder
  • 2 Teaspoons Sea Salt
  • 1 Teaspoon Freshly Ground Black Pepper

Turkey:

Directions:

Heat the oven to 325 degrees F. Prepare the turkey and place it on a rack in a roasting pan. 

Season the turkey cavity with salt and pepper, to taste. Mix all of the dry rub ingredients in a small bowl.

Place the More Than Olives Olio Nuovo in a bowl. Using a pastry brush, brush the turkey with olive oil. Generously sprinkle all sides of the turkey with the seasoning run mixture. 

Using cooking string, tie the legs together loosely and tuck the wing tips inside the wing. 

Roast the turkey until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 3 hours. If it begins to get too dark on top before the turkey is done, tent some foil over the roasting turkey.

When the turkey is done, transfer it to a grooved cutting board or platter. Tent it loosely with foil, and let it rest for about 30 minutes

Once the turkey has rested, carve the turkey and arrange the turkey meat on your serving platter. 

*Olio Nuovo is freshly pressed Olive Oil. Available during harvest season in November and December. During the year, you can make this recipe using a medium-intensity Extra Virgin Olive Oil like our More Than Olives Arbequina.  

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Roasted Carrots

Roasted Carrots

Multicolored Roasted Carrots

A little Aged Balsamic adds an extra level of sweetness on these fresh carrots. 

Servings: 3-4

Ingredients:

Directions:

Preheat the oven to 400 degrees F.  Line a roasting pan or rimmed baking sheet with parchment paper or foil. 

Wash the carrots and trim the tops. Peel the carrots to remove the skin, leaving them whole. 

In a small bowl, whisk together the honey, More Than Olives Arbequina Olive Oil, and More Than Olives Aged Balsamic.  Place the carrots in your pan and brush with this mixture. Season to taste the carrots with salt and pepper.

Place the carrots in the oven and roast, stirring and re-brushing the carrots occasionally. Roast until the carrots are tender and just starting to brown, approximately 30 to 35 minutes. 

Transfer the carrots to a serving dish, and garnish with the thyme.

 

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Ricotta Crostini

Ricotta Crostini

Ricotta Cheese In A Bowl

The mildly tangy nature of the cheese blended with herbs and the fresh creamy taste of Olio Nuovo Olive Oil creates an amazing appetizer.

Ingredients:

Directions:
Blend the Ricotta Cheese with the Basil and ground pepper. Add in the More Than Olives Olio Nuovo Olive Oil and stir until well blended. 

If serving the spread in a bowl, use a shallow serving bowl. Drizzle the spread with More Than Olives Olio Nuovo Olive Oil. Lightly dust with fresh ground pepper and flake salt or Sea Salt. You can add a sprig of Basil to decorate the appetizer. Serve with toasted baguette slices.  

If you want to serve as a ready-to-eat appetizer, spread each toasted baguette slice with the cheese mixture. Drizzle each slice with More Than Olives Olio Nuovo Olive Oil, ground pepper, and flake salt or Sea Salt. Place them on a platter and serve immediately. 

Olio Nuovo is a Seasonal Olive Oil, only available right after harvest in November & December. During the rest of the year, this appetizer can be made with a medium-intensity Extra Virgin Olive Oil such as Arbequina or Picual. More Than Olives will have a perfect substitute for you to use.

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Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins

Chocolate Chips Banan Muffins on Decorative Plate

Great for a quick on-the-go breakfast or packed in a lunch. A sweet treat for an afternoon snack. 

Makes 12 muffins

Ingredients:

  • ⅓ Cup More Than Olives Arbequina Organic Extra Virgin Olive Oil (delicate)
  • ½ Cup Sugar
  • 2 Eggs
  • 1 Teaspoon Vanilla Extract
  • ⅓ Cup Almond Milk or Milk
  • 1 ¾ Cup All-Purpose Flour, sifted
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • ½ Teaspoon Cinnamon
  • ¼ Cup Chocolate Chips + some to top the muffins
  • 1 Cup Ripe Banana, mashed
  • Optional- ½ Cup Walnuts or Pecans, chopped

Directions:

Preheat the oven to 350 degrees F. Place paper muffin liners into a muffin pan.

In a medium bowl, add the flour, baking powder, baking soda, salt, and cinnamon.  Whisk to combine the dry ingredients. 

In the bowl of a standing mixer, blend the More Than Olives Arbequina Organic Olive Oil with the sugar.  Add to the mixture the eggs, vanilla extract, and milk. Blend again until well incorporated. 

Add the flour into the wet ingredients in 2-3 batches while the mixer is on low.  Add in the mashed banana and continue to blend in just until all is mixed. Don’t over blend the batter. Remove the bowl and fold the chocolate chips into the batter. (use fewer chocolate chips if you want more banana flavor).  If you want nuts in the muffins, fold them in also. 

Fill each muffin liner about 2/3 full and add a few chocolate chips to the top of each muffin. 

Bake the muffins for 20-25 minutes. Muffins are done when a toothpick inserted in the middle comes out clean. Let them cool for 8-10 minutes in the pan and then move them to a rack to cool completely.

Store leftover muffins in a container with a lid for a few days or place them in a plastic bag and put in the freezer to enjoy later.

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Chocolatey Zucchini Muffins

Chocolatey Zucchini Muffins

Chocolate Zucchini Muffins on Plate

Shhhh, don’t tell them it’s a healthier muffin. Zucchini, wheat flour, almond milk, and honey make them a better choice, while the More Than Olives Blood Orange Olive Oil is heart-healthy and compliments the chocolaty richness.

Makes 12 muffins

Ingredients:

  • 1 ¼ Cup Whole Pastry or Regular Wheat Flour, sifted
  • ⅓ Cup Unsweetened Cocoa Powder
  • 1 Teaspoon Baking Soda
  • ¼ Teaspoon Salt
  • 3 Tablespoons More Than Olives Blood Orange Olive Oil
  • ⅓ Cup Honey
  • 1 Egg
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Shredded Zucchini
  • 1 Ripe Banana, mashed
  • ½ Cup Vanilla Almond Milk
  • ½ Cup Chocolate Chips + more to top the muffins

Directions:

Heat the oven to 350 degrees F. Place paper muffin liners into a muffin baking pan. Spray the inside of the liners with nonstick cooking spray or brush them with a little More Than Olives Blood Orange Olive Oil.  

Shred the zucchini into a colander set in a bowl and let it sit for 10-15 minutes.  Move the zucchini into a dish towel and squeeze it over the sink to get all the water out of the zucchini. 

Add the flour, cocoa powder, baking soda, and salt into a bowl. Whisk them together to combine the dry ingredients. 

In the bowl of a standing mixer, blend the More Than Olives Blood Orange Olive Oil, honey, vanilla, and egg. Mix on low until evenly combined. Then add in the zucchini, mashed banana, and vanilla almond milk. Blend again until well incorporated.  Remove the bowl from the stand and fold in the chocolate chips. 

Divide the batter into the paper muffin liners and top each muffin with a few chocolate chips. 

Bake the muffins for 20-25 minutes. Muffins are done when a toothpick inserted in the middle, comes out clean. Let them cool 5 minutes in the pan and then move the muffins to a rack to cool completely. 

Store leftover muffins in a container with a lid for a few days or place them in a plastic bag and put in the freezer to enjoy another day. 

 

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Tomato Basil Soup

Tomato Basil Soup

Tomato Basil Soup In Bowl with Basil Leaf in The mIddle

A great compliment of flavors; tomato and basil. A perfect soup for cold weather, or enjoy it with a grilled cheese sandwich.

8 Servings

Ingredients:

  • 2 Tablespoons More Than Olives Basil Olive Oil
  • 3 Cloves Fresh Garlic, minced
  • 1 Yellow Onion, chopped
  • 2 Celery Stacks, chopped
  • 1 Teaspoon Sea Salt
  • ½ Teaspoon Ground Pepper
  • ½ Cup Fresh Basil Leaves, chopped + extra for topping the soup
  • 2 Tablespoons Tomato Paste
  • 2 Cans Crushed Tomato, 28 oz each
  • 2 Tablespoon More Than Olives Traditional Aged Balsamic
  • 6 Cups Vegetable Broth
  • 2 Sprigs Fresh Thyme
  • ½ Teaspoon Baking Soda

Directions:

Use a heavy bottom stock pan or Dutch Oven to cook the soup. Heat the pot to medium heat and add More Than Olives Basil Olive Oil. Add the chopped onion and celery to the pan. Sauté for 3-5 minutes and then add the garlic. Continue to sauté until the onions are translucent. 

Add to the pot the salt, pepper, tomato paste, fresh basil, both cans of crushed tomatoes, More Than Olives Aged Balsamic, vegetable broth, baking soda, and fresh thyme sprigs. 

Bring the soup to a boil, then lower heat and cover the pan. Continue to simmer for 45 minutes.

Remove the thyme sprigs from the soup. Using an immersion blender, carefully blend the soup until smooth. Taste the soup and adjust the seasoning to your liking. 

Spoon the soup into individual bowls. Top each bowl with a few basil leaves and a drizzle of More Than Olives Basil Olive Oil. 

This soup is great with toasted crusty bread rounds. Enjoy!

 

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