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All Recipes

Queen Creek Olive Mill Recipe Originals

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    Cranberry Waldorf Salad

    In a medium bowl, combine cranberries, apple, celery, grapes, raisins, walnuts, Cranberry White Balsamic Reduction, cinnamon, and yogurt. (Chop cranberries in a food processor, it works great). Toss to coat. Cover, and chill 2 hours. Stir just before serving.
    Products Used: Cranberry White Balsamic Reduction

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    Fall Salad with Cranberry Vinaigrette

    In a saucepan, combine Cranberry White Balsamic Reduction and cranberries. Cook over medium heat until cranberries soften. Remove from heat; add Balanced EVOO, salt and pepper. Place in blender and mix until smooth. Refrigerate until chilled.Core and julienne one pear, core and dice the other.In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat. Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well.
    Products Used: Cranberry White Balsamic Reduction, Balanced EVOO

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    Bacon Olive Oil Braised Brussel Sprouts

    Brussel sprouts are high in vitamin C and A. Just saying!

    Preheat oven to 400 degrees F.  In a large bowl, whisk together Bacon Olive Oil, minced garlic, balsamic vinegar and salt & pepper.  Add halved brussel sprouts and toss to coat.  Place brussel sprouts cut side up on a baking sheet lined with parchment paper.  Bake for 20 minutes until sprouts are cooked but still slightly firm to the touch.  Arrange brussel sprouts on a serving platter.  Sprinkle with Parmesan cheese and serve.
    Wine Pairing: Pinot Grigio
    Product Used: Bacon Olive Oil 

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    Phoenician Wedge Salad with Bacon Olive Oil and Feta Cheese Dressing

    Impress your guests with this tasty salad.

    For the dressing:
    Whisk together all ingredients, except feta cheese.  Fold in cheese and chill for at least 8 hours.
    Arrange wedge on bed of arugula.  Spoon 2 ounces of Feta Cheese Dressing over iceberg wedge.  Top with tomatoes and toasted pistachios.
    Wine Pairing: Pinot Noir
    Products Used: Bacon Olive Oil, Pomegranate White Balsamic 

     
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    Green Beans Sautéed with Bacon Olive Oil

    Green beans never tasted so delicious. This recipe uses our Bacon Olive Oil instead of bacon grease for a healthier meal.

    Add beans to a pot of salted boiling water and cook for 4 minutes. Drain and set aside. Cook bacon in a large skillet set over medium-high heat until crisp.  Use a slotted spoon to remove bacon pieces and drain them on a paper towel-lined plate.  Discard bacon grease.  Add Bacon Olive Oil to the pan.  Add the garlic and red pepper flakes to the Bacon Olive Oil and cook over medium-high heat until fragrant, about 1 minute.  Add green beans and season with salt and pepper.  Cook and stir until beans are tender, but still a little crunchy, about 5 min.  Return bacon to the pan and toss with the beans before serving.
    Wine Pairing: Albarino
    Product Used: Bacon Olive Oil

     

Showing 1-5 of 87 results

Queen Creek Olive Mill Recipe Originals

  • No Image
    Cranberry Waldorf Salad

    In a medium bowl, combine cranberries, apple, celery, grapes, raisins, walnuts, Cranberry White Balsamic Reduction, cinnamon, and yogurt. (Chop cranberries in a food processor, it works great). Toss to coat. Cover, and chill 2 hours. Stir just before serving.
    Products Used: Cranberry White Balsamic Reduction

  • No Image
    Fall Salad with Cranberry Vinaigrette

    In a saucepan, combine Cranberry White Balsamic Reduction and cranberries. Cook over medium heat until cranberries soften. Remove from heat; add Balanced EVOO, salt and pepper. Place in blender and mix until smooth. Refrigerate until chilled.Core and julienne one pear, core and dice the other.In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat. Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well.
    Products Used: Cranberry White Balsamic Reduction, Balanced EVOO

  • No Image
    Bacon Olive Oil Braised Brussel Sprouts

    Brussel sprouts are high in vitamin C and A. Just saying!

    Preheat oven to 400 degrees F.  In a large bowl, whisk together Bacon Olive Oil, minced garlic, balsamic vinegar and salt & pepper.  Add halved brussel sprouts and toss to coat.  Place brussel sprouts cut side up on a baking sheet lined with parchment paper.  Bake for 20 minutes until sprouts are cooked but still slightly firm to the touch.  Arrange brussel sprouts on a serving platter.  Sprinkle with Parmesan cheese and serve.
    Wine Pairing: Pinot Grigio
    Product Used: Bacon Olive Oil 

  • No Image
    Phoenician Wedge Salad with Bacon Olive Oil and Feta Cheese Dressing

    Impress your guests with this tasty salad.

    For the dressing:
    Whisk together all ingredients, except feta cheese.  Fold in cheese and chill for at least 8 hours.
    Arrange wedge on bed of arugula.  Spoon 2 ounces of Feta Cheese Dressing over iceberg wedge.  Top with tomatoes and toasted pistachios.
    Wine Pairing: Pinot Noir
    Products Used: Bacon Olive Oil, Pomegranate White Balsamic 

     
  • No Image
    Green Beans Sautéed with Bacon Olive Oil

    Green beans never tasted so delicious. This recipe uses our Bacon Olive Oil instead of bacon grease for a healthier meal.

    Add beans to a pot of salted boiling water and cook for 4 minutes. Drain and set aside. Cook bacon in a large skillet set over medium-high heat until crisp.  Use a slotted spoon to remove bacon pieces and drain them on a paper towel-lined plate.  Discard bacon grease.  Add Bacon Olive Oil to the pan.  Add the garlic and red pepper flakes to the Bacon Olive Oil and cook over medium-high heat until fragrant, about 1 minute.  Add green beans and season with salt and pepper.  Cook and stir until beans are tender, but still a little crunchy, about 5 min.  Return bacon to the pan and toss with the beans before serving.
    Wine Pairing: Albarino
    Product Used: Bacon Olive Oil

     

Showing 1-5 of 87 results