Espresso Short Ribs

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This recipe prepares beef short ribs in a pressure cooker or instant pot which delivers delicious tender ribs in half the time. We use our espresso balsamic to add a tangy depth to the ribs. This recipe was adapted from Cassy Joy Garcia from Fed & Fit who always has fantastic recipes. This short rib […]

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Mexican Beef Skillet with Apricot Persian Lime Salsa & Turmeric Spiced Rice

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This meal takes cues from both Middle East and Latin flavors which are bold and memorable. Persian Lime Oil is earthy but has bright notes of lime, making it a great accompaniment to the quick addition of a Taco Seasoning mix. Substitute peaches, or nectarines for the apricot if you wish, and play with the […]

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Khal Bi Korean Barbecue Short Ribs

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If you’ve never tried Khal Bi before, you’re in for a treat. The marinade is a Korean staple and very simple to whip together. After a few hours you can throw these ribs on the grill or under a broiler and achieve great flavor and caramelization. Your guests will be asking for seconds – the […]

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Chimichurri Sauce with Olive Oil and Oregano Balsamic Vinegar

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Chimichurri sauce is an essential Argentinean condiment (typically made with parsley, oregano, vinegar, and garlic) and always accompanies any type of grilled meat. This fool-proof recipe can’t get any easier: throw all ingredients into a food processor and give it a whirl. Typical recipes have you make the chimichurri a day before serving in order […]

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Asian Short Ribs with Toasted Sesame Oil

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This Kobe-style short ribs marinade comes to us from Sherry Holbrook, wife of Costco meat buyer Doug Holbrook. We bought boneless beef short ribs from Costco and began our search for something with an Asian flair. This recipe gives the meat a great deal of flavor and whipping up the marinade is quite simple. The […]

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Balsamic Braised Beef Brisket with 40 Cloves of Garlic

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Brisket is the cut of meat from the lower chest or breast area. Being one of the tougher cuts of beef, it is ideal for braising. Braising usually consists of searing meat at a high temperature first followed by simmering at lower temperatures in a covered pot with some liquids for flavor and moisture. This […]

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Grilled Teriyaki Steak with Honey Ginger Balsamic and Blood Orange Olive Oil

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For great tasting teriyaki beef, we wanted something more than throwing steaks on the grill and lathering overly sweet, factory-bottled teriyaki sauce during the last few minutes of grilling. Inspired by something we saw in Cooks Illustrated, we created a recipe for a quick marinade and a teriyaki glaze that worked perfectly to deliver tender […]

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Turkey Enchilada Pie with Cilantro and Roasted Onion Olive Oil

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This enchilada pie reminds us of lasagna but with half the amount of work – plus the kids love it (pie for dinner anyone?). You can substitute or supplement this dish with whatever you have leftover in the fridge (mushrooms, zucchini, red peppers, etc). We use a round spring-form pan to hold all the layers […]

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Pan-Seared Filet Mignon with Fig Balsamic and Gorgonzola Cheese

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Feel like preparing something special for the holidays but don’t want to spend hours in the kitchen? With our fig balsamic, you don’t need to create a complicated, multi-ingredient sauce to achieve a deep, rich flavor. Plus, what if we told you that you could prepare this main course all in one skillet, sauce included?  […]

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