Olive Oasis Recipes
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Downtown Troy, Ohio ∙ 7 East Main Street ∙ Phone: 937∙552∙7322

The Olive Oasis Recipes

Rachel’s Garlic “Smashed Potatoes”

  • 2 pounds baby Yukon Gold potatoes
  • 1 tablespoon + 1 teaspoon sea salt
  • Fresh cracked pepper to taste
  • 1/3 cup Garlic Extra Virgin Olive Oil

  • Preheat the oven to 400. Cover the potatoes with water and add one tablespoon of sea salt. Bring to a full boil and cook for approximately 7 minutes or until the potatoes are tender but not mushy when pierced with the tip of a knife. Drain the potatoes thoroughly. Rub a sheet pan liberally with garlic olive oil. Place the potatoes on the sheet pan and gently crush each potato in to a disk using the bottom of heavy glass that has been greased with garlic olive oil. Sprinkle the smashed potatoes with the remaining sea salt and and fresh cracked pepper to taste. Drizzle liberally with the remaining garlic olive oil and bake until golden brown and crisp, about 15-20 minutes. Serves 4-6
    Caprese Salad Appetizer

  • Grape or cherry tomatoes, halved
  • Fresh basil leaves
  • Mozzarella cheese, cubed
  • Traditional balsamic vinegar

  • Slice tomatoes in half. On a frilly toothpick, place a half tomato, basil leaf, and a cube of mozzarella cheese. Drizzle balsamic vinegar on serving dish and place the tomato/basil leaf/mozzarella toothpicks on top of the balsamic. Garnish with a sprig of basil leaves.
    Roasted Red Pepper Spread

  • 2 jars roasted red peppers, drained
  • 2 whole garlic cloves
  • 1/4 cup Tuscan Herb Extra Virgin Olive Oil
  • 8 oz. crumbled feta cheese
  • 1/2 teaspoon fresh thyme leaves
  • Sea salt and fresh ground pepper to taste

  • Put all of the ingredients into the bowl of a food processor and pulse until smooth. Serve as a spread over crackers, over pasta or with bread.
    Lemon Sugar Cookies

  • 2/3 cup lemon olive oil
  • 1 cup granulated sugar
  • 1 large egg
  • 2 ½ teaspoons vanilla extract
  • 2 tablespoons lemon zest (one large lemon)
  • 2 tablespoons fresh lemon juice
  • 2 ¼ flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup additional sugar for rolling
  • ½ cup powdered sugar

  • Preheat oven to 375 degrees F. Lightly coat cookie sheets with cooking spray. In mixer bowl add lemon olive oil, sugar, egg, vanilla, lemon zest and lemon juice. Blend until smooth. Add flour, baking powder, baking soda and salt. Mix until well blended. Drop by teaspoonfuls into sugar and roll until well coated. Place on prepared cookie sheets. Bake 8 minutes, cool on wire racks, dust with powdered sugar.
    Chocolate Chip Cookies

  • 2/3 cup and one teaspoon butter flavored olive oil
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon milk
  • 2 ½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup semi sweet chocolate chips
  • 1 cup chopped pecans (optional)

  • Preheat oven to 375 degrees F. Lightly coat large cookie sheets with cooking spray. In a mixer bowl add olive oil, sugar, and brown sugar. Blend until smooth and creamy. Beat in eggs, vanilla and milk. Add flour, baking soda and salt. Blend well. Fold in chocolate chips and pecans. Drop by tablespoons onto prepared cookie sheet. Bake 9-11 minutes. Cool on wire racks.
    Balsamic Vinaigrette

  • ½ cup balsamic vinegar (any flavor)
  • 3 Tbsp Dijon mustard
  • 3 Tbsp honey
  • 2 small shallots, minced
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 cup garlic extra virgin olive oil

  • Whisk together first 7 ingredients until blended. Gradually whisk in olive oil, blending well. May substitute 1 cup extra virgin olive oil and add 2 cloves garlic, minced, instead of garlic extra virgin olive oil. Store leftover vinaigrette in the refrigerator for up to two weeks. Makes two cups.
    Honey Ginger Dijon Vinaigrette

  • 1 tablespoon finely minced shallot
  • 1 tablespoon Dijon mustard
  • 1/3 cup Honey Ginger White Balsamic
  • 2/3 cup California Fresh Arbequina extra virgin olive oil
  • Salt and pepper to taste

  • Add the vinegar, salt, pepper, mustard and shallot to the blender. Pulse a few times to mix. Slowly pour in the olive oil while the blender is running to emulsify the mixture.
    Chipotle Grill Marinade

  • ½ cup Chipotle Extra Virgin Olive Oil
  • ¼ cup freshly squeezed lime juice
  • 1 tablespoon minced garlic
  • 1 tsp. pepper

  • Mix all ingredients well and place in a zip lock bag or plastic container with up to three pounds of your favorite type of meat, poultry or vegetables. Refrigerate and marinate for 1 – 2 hours. Grill and enjoy!
    Teriyaki Grill Marinade

  • ½ cup Traditional Style Balsamic Vinegar
  • ½ cup soy sauce
  • ½ cup Garlic Extra Virgin Olive Oil
  • 2 tablespoons freshly grated ginger

  • Mix all ingredients well and place in a zip lock bag or plastic container with up to three pounds of your favorite type of meat, poultry or vegetables. Refrigerate and marinate for 1 – 2 hours. Grill and enjoy!
    Natural High-Oleic EVOO Peanut Butter

  • 2 Cups roasted, unsalted peanuts
  • 1/2 tsp. salt (optional)
  • 1 Tbs. granulated sugar(optional)
  • 2 tablespoons freshly grated ginger
  • Frantoio or Leccino EVOOs

  • Place the peanuts in the jar of your blender. Add the salt and sugar if using. Pour the olive oil over the peanuts and wait 30 seconds until the oil flows to the bottom of the jar. Turn the blender on high. Process until the desired level of creaminess or up to two minutes for super creamy peanut butter. It may be necessary to turn off the blender a few times and scrape down the sides of the blender jar. Store tightly covered in the refrigerator for up to 6 weeks. Makes 1 1/2 cups natural peanut butter
    Chipotle Hummus

  • 3 15.5oz. cans garbanzo beans, drained
  • 1/3 cup Hot Chipotle Extra Virgin Olive Oil
  • 1/3 cup lemon juice
  • 1/4 cup Toasted Sesame Seed Oil
  • 2 large cloves garlic
  • 1 tablespoon ground cumin
  • 1 teaspoon salt or to taste

  • Put all of the ingredients into the bowl of a food processor and pulse until smooth. Serve with pita. Variation: Substitute Tuscan Herb or Harissa olive oil for the Chipotle!
    Tuscan Herb Roasted Vegetables

    Ingredients: (Add Your Favorite Vegetables)
  • 2 New Potatoes
  • 2 Sweet Potatoes
  • 1 Sweet Onion
  • 2 Carrots
  • 1 Red or Green bell pepper
  • 1 clove of chopped garlic
  • Tuscan Herb extra virgin olive oil
  • Sea salt
  • Pepper

  • Cut vegetables into pieces and place in shallow baking dish.Drizzle with extra virgin olive oil, add garlic, sea salt, and fresh pepper.Mix to coat vegetables. ?Roast for about 1 hour at 350 degrees, stirring occasionally. You can add any vegetables you like, just remember to roast the roots vegetables for about 30 minutes before adding the fast cooking vegetables.
    Grilled Lemon Chicken

  • 1/3 cup lemon juice
  • ¼. cup Meyer Lemon olive oil
  • 2 large cloves garlic
  • 2 Tbs. chopped red bell pepper
  • ½ t. salt
  • ¼ t. pepper
  • 4 skinless, boneless chicken breast halves

  • In a bowl, mix the lemon juice, olive oil, mustard, garlic pepper, salt and pepper. Set aside ¼ c. of the mixture to use for basting. Place chicken in a bowl and marinate at least 20 minutes in the refrigerator. Preheat grill for high heat. Drain and discard marinade from the bowl and place chicken on grill. Cook 6-8 minutes on each side, basting with reserved marinade.
    Asparagus With Truffle Oil Vinaigrette

  • 2 lbs. asparagus, washed and trimmed
  • 3 1/2 Tbs. Truffle Olive Oil
  • 1 Tbs. White Balsamic
  • ¼ tsp. lemon juice
  • ½ tsp. salt and pepper

  • In a small bowl, whisk together above, set in refrigerator until ready to use. Blanch asparagus in lightly salted water about 3 minutes until tender crisp. Remove from heat and refresh under cold water; drain well. Toss asparagus with enough vinaigrette to lightly coat. Arrange on serving platter.
    Asiago & White Truffle Mashed Potatoes

  • 6 pounds Yukon Gold potatoes, unpeeled
  • 1 stick (8oz.) unsalted butter
  • 2 medium cloves garlic
  • 1 cup half & half
  • 1 tablespoon White Truffle Oil
  • 1 cup grated Asiago Cheese
  • Sea salt & fresh cracked black pepper to taste
  • Optional: Finely minced, fresh chopped flat leaf parsley for garnish

  • Dice potatoes, making sure all are relatively the same size. Place in a large saucepan add the salt, and cover with hot water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes are tender throughout when poked with a fork. Heat the half-and-half, butter and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream-butter mixture, grated Asiago and truffle oil. Stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
    Lemon Olive Oil Pound Cake w/Lemon Glaze

  • 3 Cups all-purpose flour
  • 3 tbsp. Grated lemon zest
  • 2 tsp. Baking Powder
  • 2 tsp. Vanilla
  • 1tsp. Kosher Salt
  • 4 Large cold eggs plus 1 cold egg yolk
  • 2 Cups Sugar
  • 1/2 Cup Vanilla Soy Milk
  • 1 Cup Lemon Olive Oil
  • 1/2 Cup Sour Cream

  • Preheat oven to 350 degrees. Grease and flour 2 loaf pans or line with parchment. Mix the flour, baking powder and salt thoroughly in a large bowl and sift together. Set aside. In the bowl of a stand mixer, using the whisk attachment, beat the sugar, lemon olive oil, lemon zest and vanilla on high speed until well blended. Add the eggs one at a time, beating well after each addition. Beat for 3-5 minutes until mixture is thick and pale yellow. In a small bowl, combine the soy milk and sour cream. Stop the mixer and pour in half of the soy milk mixture. Beat until blended. Repeat with half of the flour, followed by the remaining soy milk mixture and then the remaining flour. Scrape the batter into the two loaf pans. Bake for 50 to 60 minutes or until a skewer comes out clean. Cool the pans on a rack.

    Icing Ingredients:
  • 1 1/2 C powdered sugar
  • 2 Tbs lemon juice, freshly squeezed
  • 1 Tbs Lemon Balsamic Vinegar
  • Zest of 1 lemon
  • Chocolate & Aged Espresso Balsamic Fudge

  • 10 oz. Heavy Cream
  • 4 oz. Espresso Balsamic
  • 2 cups semi-sweet chocolate chips
  • 3 Tbs. unsalted butter cut into small pieces
  • 1/4 tsp. sea salt
  • 1/2 tsp. vanilla extract

  • Butter a 9×13" baking pan and line with parchment that overhangs the sides. In a metal bowl or double boiler, add all the ingredients except the salt. Set over a pot of gently simmering water, stirring constantly until the chocolate has completely melted. The mixture will be very thick. Pour into the prepared pan. Allow to cool to room temperature and cut into squares. Sprinkle a few grains of sea salt on each square.
    Cranberry, Coconut, Cashew Granola

  • 4 cups old fashioned oats
  • 1 cup dried cranberries
  • 1 cup cashews
  • 1 unsweetened flaked coconut
  • 1/2 cup Persian Lime Olive Oil
  • 1/3 cup honey or Coconut White Balsamic Condimento, gently reduced by half and cooled.

  • Preheat the oven to 250 degrees. In a small bowl whisk together the olive oil and balsamic reduction or honey until thoroughly combined. In a large bowl, mix all of the dry ingredients except the cranberries. Pour the olive oil balsamic mixture over the oats and mix very well until all the oats and dry ingredients are completely coated with the mixture. Spread the granola out on to a baking sheet covered in parchment and bake for approximately 1 hour until golden brown and fragrant. Cool completely and then mix in the dried cranberries. Store in a sealed container for up to one month.Makes approximately 8 cups of granola
    Bacon Cheddar Spinach Quiche

    Crust Ingredients:
  • 2 cups white whole wheat or all purpose flour
  • 1 teaspoon salt
  • 1/2 cup fruity, very fresh extra virgin olive oil such as picholine, ascalano or hojiblanca
  • 1/2 cup ice cold water

  • Preheat the oven to 375. Combine the flour and the salt in the bowl of a food processor. Pulse to combine. Blend the ice water and the extra virgin olive oil together well. Pour in to the food processor and pulse a few more times until the mixture comes together. On a floured surface roll out the dough and fit in to a 9? diameter pie or quiche pan.
    Quiche Filling Ingredients:
  • 8 large eggs
  • 1 1/2 cups heavy cream
  • 1 teaspoon kosher salt
  • 2 packed cups washed, dried and roughly chopped fresh spinach
  • 1/2 pound of bacon pre-cook weight, that has been diced and browned
  • 1 1/2 cups finely grated guyere cheese

  • In a large bowl, thoroughly wisk together the eggs, reserving and setting aside one tablespoon of beaten egg, the cream and salt. Layer the quiche with first with chopped spinach, then the crisp bacon and finally the cheese. Pour the egg mixture over the top. Brush the reserved tablespoon of beaten egg over the crust. Bake the quiche in the oven for 35-40 minutes or until the crust is browned and the egg is set in the center and doesn’t jiggle. Allow to cool slightly or to room temperature and serve.