From Olives and Grapes

Macaroni and Cheese with Butter Flavored Olive Oil

Ingredients

1 lb med macaroni shells.
3 tablespoons from Olives & Grapes All Natural Butter flavored olive oil
1/2 cup milk
1 lb shredded sharp cheddar
1 lb Colby
1/2 cup from Olives & Grapes Neapolitan Dark balsamic vinegar
Salt
1 tsp Pennsylvania pepper

Directions

Boil 4 quarts of water and cook macaroni for 8 minutes, drain then put the macaroni back into the pot. Add 3 tbsp of Butter flavored olive oil. Add 1/2 cup milk, 1 lb sharp cheddar, 1 lb Colby. Salt and pepper to taste.
Salt and pepper to taste. Mix well until shredded cheese melts then drizzle Neapolitan balsamic.
Enjoy.

From Olives and Grapes We sell premium extra virgin olive oils and balsamic vinegars. We are a tasting room that encourages

Chocolate Avocado Mousse with Raspberry Balsamic

Ingredients
Flesh from 2 large ripe avocados
1/4 cup unsweetened cocoa powder
1/2 cup coconut cream
1/2 cup powdered sweetener
4 tablespoons from Olives & Grapes Raspberry Dark balsamic vinegar

Directions
Add all ingredients with 2 tablespoons of Raspberry Dark Balsamic into a food processor and blend until creamy and smooth.
Divide between small serving bowls and chill until ready to serve. Drizzle the 2 tablespoons of Raspberry Dark balsamic before serving.

From Olives and Grapes We sell premium extra virgin olive oils and balsamic vinegars. We are a tasting room that encourages

We are thrilled to feature “At The Table” next Saturday,Cocoa Village,11-2. Stop in taste a recipe from the book. Picture is Avocado Chocolate Raspberry Moose.

Navel Orange Chocolate Cake

Preheat oven to 325 degrees

Cake - Mix together:
1 box chocolate cake mix
1 small box instant chocolate pudding
4 large eggs
½ cup from Olives and Grapes Whole Fruit Navel Orange olive oil
1 cup orange juice
Pour mixture into a greased Bundt pan.
Bake for 55 minutes.

Glaze
In a small saucepan over medium heat, melt
8 Tbls butter (1 stick)
¾ cup sugar
Stir in ½ cup orange juice
Bring mixture to boil and boil for 3 minutes. Pour over hot cake (while still in pan) and let sit until the liquid is absorbed. Turn cake out of pan, slice and enjoy!

Recipe and Photo by Laurel Casanova

From Olives and Grapes We sell premium extra virgin olive oils and balsamic vinegars. We are a tasting room that encourages

Cocoa store only!!!

Creamy Tuscan Chicken with Sun Dried Tomatoes and Spinach

Ingredients

1/4 cup from Olives & Grapes Tuscan herb infused olive oil, divided
4 cloves garlic, finally diced.
1 pound, boneless skinless chicken breast, halfed length wise.
One small yellow onion, diced
1/2 cup from Olives & Grapes Pomegranate Quince white balsamic
18 ounce jar, sun-dried tomato strips in oil drained
1 pint heavy cream
Sea salt and fresh cracked pepper to taste
3 cups baby spinach leaves , washed

Directions

Heat a large skillet over medium high heat.
Season chicken with salt and pepper and add half the Tuscan herb olive oil and brown chicken in two batches. Transfer to a plate and set aside. Chicken might still be raw in the middle, but will cook in the sauce later.
In the pan sauté the garlic and onion until tender for about 4 to 5 minutes then pour in the Pomegranate Quince white balsamic, bring to a boil, reducing to half, while scraping any bits off the bottom of the pan. Reduce heat to medium low. Return the chicken to the pan, add sun-dried, tomatoes, and cream, then bring to a gentle simmer, stirring occasionally. Season with salt and pepper. Cook for another 15 minutes and add the spinach leaves and allowed to wilt in the sauce.
Serve with pasta

Recipe and photo by Tina Nguyen

From Olives and Grapes We sell premium extra virgin olive oils and balsamic vinegars. We are a tasting room that encourages

Everyone loved the “ color by number” art for Olives.

Artist at work. Thank you Lori Prell for creating our “art”.

It’s the Art and Craft fair weekend in Cocoa Village. Let’s paint!

Balsamic Fudge

Ingredients
3/4 cup sweetened condensed milk
3-1/2 cups dark chocklate chips
1 tsp vanilla extract
1/4 cup your favorite from Olives & Grapes balsamic vinegar (i.e., Raspberry, Espresso, Coconut)

Directions
line an 8" square pan with foil
In a double boiler over medium heat, stir together the condensed milk and chocolate chips. When melted and smooth, remove from heat and stir in vanilla extract and balsamic vinegar until combined
Spread into pan. Let stand at room temperature for a few hours until set.
Carefully remove the fudge from pan by lifting the foil. Cut with a sharp knife. Refrigerate until ready to serve.

Recipe by Laurel Casanova

From Olives and Grapes We sell premium extra virgin olive oils and balsamic vinegars. We are a tasting room that encourages

Lentil Soup with Neapolitan Herb

Ingredients

2 cups of dried lentils
1 small onion, chopped
2 celery ribs, chopped
1 large carrot, chopped (about 1 cup)
3 cloves of garlic, chop fine
3 tablespoons of any from Olives & Grapes 100% pure extra virgin olive oil.
3 tablespoons of from Olives & Grapes Neapolitan Herb Balsamic Vinegar (or Serrano Honey Vinegar, if you want a touch of spicy)
6 cups water or vegetable broth
1 tablespoon from Olives & Grapes Lebanese 7 Spice seasoning, available at either store.
1 tablespoon salt or to taste
A few pinches of ground pepper

Directions

Rinse lentils well. Leave on the side.
Heat oil in a large pot over medium heat. Add garlic and onion, and cook for 2 minutes. Add celery and carrots, cook for 7 - 10 minutes or until softened and the onion is sweet. Don't rush this step. It is key to the flavor base of the soup.
Add lentils, water or vegetable broth, Lebanese 7 spice seasoning, and 2 tablespoons of vinegar. Increase heat and bring to a simmer. Scoop off surface film and discard (do this again during cooking if required). Place the lid on and turn the heat down to medium-low. Simmer for 35 - 40 minutes or until lentils are soft.
Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper.
To serve: Drizzle EVOO and Neapolitan or Serrrano Honey vinegar before serving.

Recipe and photo by Tina Nguyen

From Olives and Grapes We sell premium extra virgin olive oils and balsamic vinegars. We are a tasting room that encourages

Lebanese 7 Spice was the featured spice for Sip n Stroll. It’s back on the shelf in Cocoa.

Chicken Breasts with Dark Chocolate Balsamic

Ingredients
2 boneless, skinless chicken breasts
1 lb cherry tomatoes cut in half
2 tablespoons feta cheese
1 tablespoon from Olives & Grapes Flipping the Bird spice, available at our Downtown Melbourne and Historic Cocoa Village stores.
3 tablespoons from Olives and Grapes Dark Chocolate Dark Balsamic Vinegar
2 tablespoons from Olives & Grapes Whole Fruit Navel Orange Fusion olive oil

Directions
Mix 2 tablespoons of dark chocolate balsamic and 1 teaspoon Naval Orange as a dipping sauce.
Rub 1 tablespoon of Flipping the Bird on both sides of the chicken breast.
Add the remaining olive oil to a large skillet and cook over medium-low heat.
Add the chicken breasts to the skillet and cook for about 8 minutes without flipping (5 minutes for thin-cut breasts).
Brush the remaining dark chocolate balsamic on the chicken as a glaze. Flip the chicken, brush dark chocolate, then cook on the second side until well browned and cooked through (internal temperature of 165ºF).
Serve with dark chocolate dipping sauce and garnish with cherry tomatoes and feta cheese.

From Olives and Grapes We sell premium extra virgin olive oils and balsamic vinegars. We are a tasting room that encourages

Looking for different Super bowl wings, drink? Red Zone, Field Goal and Turn Over, along with Touch Down Punch. Recipes will be available in both stores over the weekend. Thank you 56 and Dirty Oar Beer Company for collaborating.

These are “ game changers” for a win🏈🏈

Hot Harissa and Serrano Honey Vinegar recipe

Ingredients
2 pounds ground turkey
2 tablespoons from Olives & Grapes Traditional-style 18 year dark balsamic vinegar or Serrano Honey Vinegar
2 tablespoons from Olives & Grapes Hot Harissa flavored olive oil
1 cup diced onion
1 can of Hunts brand fire-roasted diced tomatoes
2 tablespoons from Olives & Grapes Flipping the Bird spice (available at our Downtown Melbourne and Historic Cocoa Village stores)
3 ounces tomato paste
1 teaspoon salt or as desired
2 cans of red beans

Directions
Place a large pot on the stove on medium heat. Add olive oil and onion. Cook until soft. Add Turkey then cook until browned. Add tomato and beans. Add seasoning and tomato paste. Add vinegar. Simmer for 1/2 to 1 hour.
Serve with crackers or cornbread.

Recipe and photo by Tina Nguyen

From Olives and Grapes We sell premium extra virgin olive oils and balsamic vinegars. We are a tasting room that encourages

Ingredients
1 lb chicken breast, sliced into 1 inch thickness
1 cup sliced mushrooms
1/2 cup diced onions
3 cloves of garlic, minced
1-2 teaspoons corn starch mixed with 1/2 c. chicken broth
2 cups chicken broth
1 bunch basil, chopped
2 tablespoons any from Olives & Grapes 100% pure extra virgin olive oil
1/2 cup from Olives & Grapes 18 year Traditional-style dark balsamic & Black Cherry dark balsamic vinegars mixed 50/50
2 teaspoons Bruschetta seasoning
1 cup All purpose flour
2 or 3 teaspoons salt
2-3 pinches of pepper

Directions
Heat pan to medium high.
Place 1 tablespoon oil in pan.
Season flour with 1 teaspoon salt & pepper. Dredge chicken in flour and add to heated pan. Cook until golden (4-5 minutes per side). Remove chicken from pan. Keep warm.
Add onions & garlic to the pan. Saute for three minutes. Add mushrooms. Saute for 10 minutes. Return chicken back to the pan. Add balsamic vinegar mixture & broth. Simmer for 10 minutes.
Add Bruschetta Seasoning. Add corn starch. Simmer for five minutes. Remove from heat.
Garnish with chopped basil and serve.

Recipe and photo by Tina Nguyen

From Olives and Grapes We sell premium extra virgin olive oils and balsamic vinegars. We are a tasting room that encourages

We are proud sponsors! Mark your calendars!

Schedule for New Year's Eve weekend:

Saturday, December 30, both stores open 11am - 5pm
Sunday, December 31, stores open noon - 3pm.
Monday, January 1, both stores closed.

Green Olives Focaccia Bread

Ingredients
⁃ 4 cups all-purpose or bread flour
⁃ 2 teaspoons of salt
⁃ 2 teaspoons instant yeast
⁃ 2 cups water
⁃ From Olives & Grapes Tuscan Herb Flavored Olive Oil
⁃ From Olives & Grapes Bruschetta Seasoning (available in our stores)
⁃ Ikram Sliced Green Olives (available in our stores)

Instructions
1. In a large bowl, whisk together flour, salt, and yeast
2. Mix in the water with a spatula
3. Slick the dough with a hefty amount of From Olives & Grapes Tuscan Herb Olive oil
4. Cover with either cling wrap, or a tea towel. If using a tea towel, secure tightly around the bowl with string or a rubber band. If the dough doesn’t have enough olive oil or if the covering is loose, you risk the top of the dough developing a crust.
5. Put in fridge, let rest at least 12-48 hours.
6. After 12-48 hours, remove from fridge and take off the cover
7. Oil an approximately 9 x 13 deep pan, use a good amount of oil to ensure the loaf doesn’t stick to the pan.
8. Deflate the dough and transfer to the deep pan.
9. Leave the dough out for 2-4 hours covered.
10. After 2-4 hours, dimple the dough by drizzling more From Olives & Grapes Tuscan Herb Olive Oil, sprinkling From Olives & Grapes Bruschetta Seasoning, and ikram Sliced Green Olives.
11. Use your fingers to press straight down to create deep dimples. Do so until entire loaf is dimpled.
12. Sprinkle with sea salt
13. Transfer immediately to oven heated at 425 degrees. Bake for around 20-25 minutes or until golden on top.

Due to weather
our stores will close at 5 today.

Stop in the Cocoa store for a taste of the “olive tree”. An easy recipe for those holiday parties or just watching your favorite show.

Annual food drive! Go ! ! Thank you to and our private donors for their contributions!

Garlic confit is basically peeled garlic cloves that are slowly simmered in high-quality extra virgin olive oil. You could use the garlic confit as butter, spread, dips, or sauce.

Ingredients
2 cups of peeled garlic
2 cups of from Olives & Grapes Australian Correggiola Extra Virgin Olive Oil

Directions

Combine all ingredients in a medium saucepan and simmer over low heat until the garlic is tender but not browned about 30 minutes.
Transfer the garlic and oil into the canning jar. Seal and refrigerator up for three months.
Tips to peel garlic from Tina: put hot water (not boiling water) over the garlic. It helps to peel the garlic easier.

Easy appetizer and drink recipes using our products. Stop in for samples and recipes.