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Olive Oil Waffles with Balsamic Berries

Olive Oil Waffles with Balsamic Berries

More Than Olives Olive Oil Waffles with Balsamic Berries

A fresh, buttery California Olive Oil is perfect for this batter. 

Ingredients:

Topping:

Directions:

Start your waffle topping by cleaning the strawberries and cutting them into large slices. Place them in a bowl with the raspberries and blackberries. Sprinkle with sugar and drizzle with the More Than Olives Aged Balsamic. Gently stir and let sit.

In a large mixing bowl combine the dry ingredients for the waffle batter. Flour, sugar, baking powder, cinnamon, salt, and baking soda. Mix well with a whisk.

In a separate bowl, whisk together the egg, vanilla, milk, and More Than Olives Arbequina (delicate) Olive Oil.

Pour wet ingredients into the dry ingredients and mix until blended. Add additional milk if the batter is too thick.

Heat the waffle iron and spray with Oil Spray.

Ladle a spoonful of the batter onto the greased waffle iron. Cook until both sides of the waffle are golden brown.

Place your cooked waffle on a plate and top with a spoonful of the berry mixture. Serve immediately.

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Classic Olive Oil Cake

Classic Olive Oil Cake

More Than Olives Classic Olive Oil Cake

Using Olive Oil in your baking creates a very moist baked good. In most recipes, a delicate, buttery Olive Oil is best. 

This recipe makes an 8” round cake. A moist and not overly sweet cake that can be used for breakfast or dessert. 

Ingredients:

Directions:

Preheat the oven to 350°F. Brush the 8-inch round cake pan with Olive Oil and dust with flour; line the bottom of the pan with parchment paper.

In a medium-sized bowl, whisk together flour, baking powder, and salt. 

Using a stand mixer fitted with the whisk attachment, beat the eggs and sugar on high speed until combined. Add the More Than Olives Arbequina Olive Oil in a slow, steady stream, beating until combined. Add the milk, continue beating until fully blended. 

Change the mixer speed to low and add the vanilla and almond extracts. 

Gradually add flour mixture to egg mixture, beating until combined, stopping occasionally to scrape the sides of the bowl. Pour the batter into your prepared pan.

Place the cake on the center rack in your oven and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool in pan for 5 minutes. 

Remove from the pan, and cool completely on a wire rack. Sprinkle with powdered sugar just before serving. Store at room temperature wrapped loosely in foil or plastic wrap. 

*A little extra is needed for preparing the baking pan. 

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One Pan Fried Rice

One Pan Chicken Fried Rice

One Pan Chicken Fried Rice

Great tasting and made in just one pan! 

Ingredients:

  • 2 boneless, skinless chicken breasts*
  • 4 tbsp More Than Olives Garlic Olive Oil
  • 3 cups Jasmine or white long grain rice**
  • 2 tablespoons sesame seed oil
  • 1 small yellow onion, small diced
  • 1 cup frozen peas and carrots, thawed
  • 1 tablespoon butter
  • 2-3 tablespoons soy sauce, to taste
  • 3 eggs
  • Salt and Pepper, to taste

Directions:

Cook the rice as per the package instructions.** 

Wash and dry the chicken breasts. Dice the chicken into bite-sized pieces. 

Preheat a large skillet or wok to medium heat. Add ½ of the More Than Olives Garlic Olive Oil and chicken to the pan. Sprinkle on some salt and pepper and cook until the chicken is no longer pink inside. Push the chicken to one side of the pan. 

Pour the sesame seed oil into the open side of the pan. Add the onions, peas, and carrots, and sauté until tender. Move them into the chicken, again leaving one side of the pan open. 

Add the butter and let melt in the pan on the open side of the pan. Break the eggs into the butter and using a spatula, scramble the eggs until firm. Add them to the cooked chicken and vegetable mixture.

Spread the cooked mixture across the bottom of the pan and spoon the rice on top.  Drizzle with the remaining More Than Olives Garlic Olive Oil and soy sauce. Get the pan up to medium-high heat, constantly stirring the mixture. When heated through the fried rice is done. Taste to adjust seasoning. 

Serve warm and enjoy!

*Pork can be used in place of Chicken

**Cold rice or day-old rice is a must for perfect fried rice. Cold rice helps to prevent and keep rice from sticking together or getting mushy during cooking.

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Zesty Curried Cashew, Pear, & Grape Salad

Zesty Curried Cashew, Pear, & Grape Salad

A bit of spice with juicy fruit makes for a great combination.  If you like a salad with a little zip, this is the salad for you!  

Servings: 6

Ingredients:

  • ¾ cup cashew halves
  • 4 slices bacon
  • 1 teaspoon fresh rosemary, minced
  • 2 teaspoons curry powder
  • 4 tablespoons More Than Olives Pineapple White Balsamic
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 4 tablespoons More Than Olives Jalapeno Olive Oil*
  • salt and black pepper to taste
  • 1 (10 oz) package mixed salad greens
  • ½ medium Bosc pear, thinly sliced
  • ½ cup seedless red grapes, halved

Directions:

In a small frying pan, toast the cashews in a little Olive Oil until golden brown. Set aside and let them cool. 

Use the same frying pan to cook the bacon until crisp. Set on a paper towel to drain off the excess grease. Coarsely chop the bacon, and set aside. 

In a small bowl, stir together the rosemary, curry powder, salt, and toasted cashews. 

To make the dressing, get another small bowl and whisk together the More Than Olives Pineapple Balsamic, mustard, and honey. Slowly whisk in the More Than Olives Jalapeno Olive Oil, and a sprinkle of salt and pepper, to your taste. 

In a large salad bowl, add the mixed salad greens, pear slices, grapes, and bacon. Drizzle on the dressing and sprinkle with nut mixture. Toss to distribute everything evenly.

Serve immediately, before greens begin to wilt. 

*If you like the taste of curry, but don’t enjoy the spice in Jalapeno, you can substitute with our More Than Olives Picual Extra Virgin Olive Oil or More Than Olives Arbequina Olive Oil. 

 

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Sautéed Asparagus

Sautéed Asparagus

A quick saute in Olive Oil makes fresh asparagus an amazing side dish. 

Ingredients:

Directions:

Hold each stock of asparagus under running water until all signs of sand and dirt are gone. Set aside on a towel to dry. 

The bottom end of the asparagus is very tough and needs to be removed. Take each asparagus stalk and hold the middle of it with one hand. Use your other hand and hold the tough end of the stalk. Gently bend the asparagus stalk down, so the tough end snaps off. Repeat until all the asparagus are done.

Heat the More Than Olives Meyer Lemon Olive Oil in a large sauté pan over medium heat. Add the asparagus and season with a sprinkle of salt and pepper. Cook the asparagus, stirring occasionally until cooked through but still bright green, and firm. Probably about 4-10 minutes, depending on the thickness of the stocks.  

Transfer the asparagus to a platter and garnish it with lemon zest.*For other flavors, use More Than Olives Garlic Olive Oil
, More Than Olives Jalapeno Olive Oil
, More Than Olives Basil Olive Oil
or More Than Olives Blood Orange Olive Oil
.

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Multi-Colored Coleslaw

Multi-Colored Coleslaw

This coleslaw is packed with flavor and will have your family going back for seconds! 

Ingredients:

  • 6 tablespoons More Than Olives White Balsamic Vinegar
  • 6 tablespoons More Than Olives Arbequina Blend Extra Virgin Olive Oil
  • 5 tablespoons Creamy Peanut Butter
  • 3 tablespoons Soy Sauce
  • 3 tablespoons Brown Sugar
  • 2 tablespoons fresh Ginger Root, peeled, finely minced
  • 1 ½ tablespoon Garlic, minced
  • 5 cups Green Cabbage, thinly sliced
  • 2 cups Red Cabbage, thinly sliced
  • 2 cups Napa Cabbage, thinly sliced
  • 2 Red Bell Peppers, thinly sliced
  • 2 Carrots, julienned
  • 6 Green Scallion Onions, chopped
  • ½ cup fresh Cilantro, chopped

Directions:

In a small bowl, whisk together the More Than Olives White Balsamic Vinegar and More Than Olives Arbequina Olive Oil until well blended. Add to the mixture the peanut butter, soy sauce, brown sugar, ginger, and garlic. Continue to whisk together until all ingredients are incorporated.

Prepare all your salad items. In your large salad bowl, add the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Just before serving drizzle the salad with your dressing and toss. 

Serve and enjoy!

Want to make this Coleslaw recipe into more of a meal? Add in pre-cooked and cubed chicken, pork, tofu, or shrimp.

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Grilled Corn with Chipotle & Lime

Grilled Corn with Chipotle & Lime

Grilled corn always brings smiles. This recipe will really impress them and have them licking their fingers!

Ingredients:

Directions:

Remove the outer husks from the ears of corn. Wash the corn to remove the silk strands and pat dry with a towel.  

Place the corn in a shallow pan. Brush each ear of corn with More Than Olives Arbequina Extra Virgin Olive Oil on all sides. Sprinkle each ear with chipotle chili powder, salt and lime juice. Continue to brush the corn with the mixture that settles in the bottom of the pan until the ears are well coated. 

Heat the grill to medium high heat. Place the ears of corn on the grill, continuing to turn them as they cook. You want them to char a bit, but not too much, so it is important to watch them closely. Cook them until the kernels begin to soften, about 10-15 minutes. 

Feeling adventurous? Try using other More than Olives flavored Olive Oils in this recipe, such as Garlic
, Jalapeno, Basil
or Meyer Lemon

 

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Basil & Balsamic Marinated Grilled Pork Chops

Basil & Balsamic Marinated Grilled Pork Chops

Fresh basil and rich Traditional Aged Balsamic Vinegar add tremendous flavor to your grilled pork chops.

Ingredients:

Directions:

In a shallow glass casserole dish, whisk together the More Than Olives Aged Balsamic Vinegar, Dijon, basil, salt, and pepper. Continue to whisk and add the More Than Olives Garlic Olive Oil in a thin stream.

Place the pork chops in the marinade in the dish. Turn each chop to coat both sides. Cover and refrigerate for at least 1 hour. You can leave them in the marinade for up to 3 hours. 

The flavors absorb into the meat the longer it marinates. If you marinate them longer, the meat may become mushy. 

Heat the grill. For pork chops, the rule is to cook them to an internal temperature of 145 degrees F. How long you cook them on the grill will depend on the thickness of the chops and the temperature of your grill. 

If the grill is on the hot side, it may take about 10-15 minutes. Using an instant thermometer is the best way to ensure the meat is cooked to the perfect temperature. 

Rest them for a few minutes before serving.

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