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Grilling Done Right with Texas Olive Ranch

Everyone gathers around the grill. We all love grilled meats and vegetables. The smell of meat on the grill alone produces nostalgia, and when done right the taste is even more remarkable. The char and flavor that comes from cooking on an outdoor grill can’t be matched. Anything you put on the grill with a little bit of care will come out decent, but with some help from Texas Olive Ranch, you can take your grilled meals from pretty good to amazing.

Here is the first edition of grilling recipes. All of these recipes use simple preparation methods, but pack lots of flavor with some help from Texas Olive Ranch. We hope you enjoy these!

Texas Olive Ranch Down-Right Grilled Chicken



  1. In a medium-sized bowl, whisk together balsamic vinegar, lemon juice, olive oil, Dijon, brown sugar, Worcestershire, garlic, Italian seasoning; season with salt and pepper, to taste. Reserve 1/4 cup and set aside.
  2. In a large ziploc bag or covered large bowl, combine the balsamic vinegar mixture and chicken; marinate for at least 1 hour to overnight.  The longer you marinate the deeper the flavors will be.
  3. Preheat grill to medium high heat. Add chicken to grill and cook, flipping once and basting with reserved 1/4 cup marinade until cooked through, about 5-6 minutes on each side.
  4. Garnish with parsley and a squeeze of lemon. Add a drizzle of TOR Hill Country Herb Infused Olive Oil to enhance the flavoring even further.
  5. Serve after it cools for a minute. Sit back and enjoy some of the best grilled you will ever have.

Skirt Steak with Texas Olive Ranch Chimichurri Sauce


For the chimichurri sauce:

For the skirt steak:

  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/4 pounds skirt steak


For the chimichurri:
Combine the parsley, basil, cilantro, olive oil, garlic, vinegar, lime juice, coriander, cumin, salt, and pepper in a blender. Process, shaking the blender if needed, until smooth, 2 to 3 minutes.

For the steak:
Sprinkle skirt steak lightly with kosher salt and let sit at room temperature for 30 minutes. Pat dry with paper towels and season again with salt and freshly ground black pepper, and chilli powder.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Cook 3-4 minutes on each side until meat is nicely charred and medium-rare Transfer steak to a carving board; let rest for 5-10 minutes. Thinly slice. Serve with 1/2 cup of the Chimichurri sauce.

Quick Incredible Grilled Vegetables with Texas Olive Ranch


Use a mix of any of your favorite vegetables, including:

  • Peppers
  • Tomatoes
  • Zucchini
  • Eggplant
  • Mushrooms
  • Onions
  • Asparagus
  • Or any others that you like

Additional ingredients:


Preheat your grill on medium-high heat. Brush the vegetables with 1/4 cup of the Texas Olive Ranch Extra Virgin Olive Oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot grill.

Meanwhile, whisk the remaining 2 tablespoons of Flavor Infused Olive Oil, Texas Olive Ranch Balsamic Vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

Texas Olive Ranch Easy Rosemary Garlic Lamb Chops



Season the lamb chops with salt and pepper. In a large bowl, stir together the olive oil, lemon juice, and fresh rosemary. Add lamb chops, turning to coat. Cover and refrigerate for at least 1 hour.

Preheat your grill to medium heat. Grill for about 3-4 minutes on each side for medium- rare. Turn chops so they brown well on all sides.