No one does BBQ quite like Texas but this July 4th, meat is going to have to share the spotlight with these patriotic sides. Join Texas Olive Ranch in celebrating the birth of our nation with bold flavors and an adventurous spirit― both figuratively and literally.
Blueberry Caprese Salad with Red Balsamic Vinegar
- 12 ounces cherry tomatoes, halved or quartered if large
- 6 ounces (1 cup) fresh blueberries
- 8 ounces mozzarella balls (ciliegine or bocconcini), halved or cut into bite-sized pieces
- 1/4 cup fresh basil leaves, torn if large
- 2 tablespoons Texas Olive Ranch Arbequina Extra Virgin Olive Oil
- 1 tablespoon Texas Olive Ranch Red Balsamic Vinegar
- sea salt and freshly ground black pepper, to taste
- Combine tomatoes, blueberries, and mozzarella in a bowl. Toss with basil leaves,Texas Olive Ranch Arbequina Extra Virgin Olive Oil, and Texas Olive Ranch Red Balsamic Vinegar. Season to taste with salt and pepper. (Can be made a few hours ahead of time, just cover and refrigerate until ready to serve.)
Veggie Kabobs with Texas Olive Ranch Extra Virgin Olive Oil
- 12-16 purple (re: blue) potatoes
- 2 white onions
- 4 red peppers
- Texas Olive Ranch Koroneiki Extra Virgin Olive Oil
- Soak bamboo skewers in water for at least 30 minutes prior to assembling your kabobs.
- Boil purple potatoes in salted water for about 10 minutes, or until slightly tender; drain and let cool.
- Cut each onion into 12 wedges, and cut the red peppers into rectangular pieces similar in size to the onion wedges.
- Cut the rounded portions off of the potatoes so you end up with a cubed shape; depending on the size of the potato you may be able to get 2-3 cubes per potato. Try to keep the cubes close to the same size as the onions and red peppers.
- Slide three red pepper slices up to about 2 inches from the top of the skewer; follow with an onion wedge and a potato piece, then repeat the process one more time.
- Fill all your skewers with the veggies, then brush with Texas Olive Ranch Koroneiki Extra Virgin Olive Oil, sprinkle with salt & grind black pepper over the tops of each one.
- Place on a hot, oiled grill for about 10 minutes, making sure to flip the kabob over to the other side about halfway through.
- Serve immediately or place on a plate covered with foil to retain heat for a bit until the other elements of your meal are ready to serve.
Potato Salad with Texas Olive Ranch White Balsamic Vinegar
- 3 lb. mixed baby red
- 1 tsp. salt
- ¾ c. Sliced Celery
- ⅓ c. sliced scallions
- 1½ tbsp. chopped fresh tarragon
- 6 slice thick-sliced bacon
- 1½ tsp. all-purpose flour
- 1 tbsp. sugar
- ½ tsp. each salt and freshly ground pepper
- 2 tsp. mustard
- ⅓ cup Texas Olive Ranch White Balsamic Vinegar
- ¼ c. water
- 3 large hard-boiled eggs
- Put potatoes and salt in a large pot; add cold water to cover. Bring to a boil, cover and simmer 15 to 20 minutes until tender. Drain in colander. Let stand until cool enough to handle, but still warm. Quarter potatoes and place in large serving bowl with celery, scallions and tarragon; toss.
- Meanwhile, cook bacon in large skillet over medium heat until crisp. Remove with slotted spoon to a paper-towel–lined plate. Pour off all but 3 Tbsp drippings. Whisk flour, sugar, salt and pepper in same pan until smooth. Add mustard, Texas Olive Ranch White Balsamic Vinegar and water; bring to a boil over medium heat, whisking until slightly thickened. Pour over potato mixture; toss with bacon pieces and chopped hard-cooked eggs. Serve warm.
Lemon Olive Oil Cake with Texas Olive Ranch Meyer Lemon Olive Oil
- Cooking spray
- One 15-ounce box yellow cake mix
- 3 Large eggs
- 1/3 cup Texas Olive Ranch Meyer Lemon Olive Oil
- Zest of 2 lemons (about 2 tablespoons), plus 1 tablespoon fresh lemon juice
- 1 cup confectioners’ sugar
- 1/2 cup raspberries
- 1/2 cup blueberries
- Preheat the oven to 325 degrees F. Spray a 9-inch cake pan with cooking spray and line the bottom with a parchment circle.
- Mix the cake batter per package instructions, substituting Texas Olive Ranch Meyer Lemon Olive Oil for the called-for vegetable oil. Stir in the lemon zest.
- Pour the batter into the prepared cake pan. Bake until the cake is light golden and a tester inserted in the center comes out clean, about 40 minutes. Let cool completely in the pan, about 20 minutes. Invert the cake onto a stand or plate and remove the parchment.
- Stir together the confectioners’ sugar and lemon juice to make a smooth, pourable glaze. Pour the glaze over the center of the cake and spread to the edges so some drips down the sides. Arrange or the raspberries and blueberries in the center of the cake and serve.
The Red Steel Cocktail with Texas Olive Ranch Rattlesnake-Infused Chili Olive Oil
- 1 1/2 ounces The Botanist Gin
- 1 1/2 ounces Bell Pepper Juice (muddled bell peppers, basil, and lime juice)
- 1/2 ounce lemon juice
- 1/2 ounce simple syrup
- 2 dashes black pepper tincture
- Drizzle with Texas Olive Ranch Rattlesnake-Infused Chili Oil
- In cocktail shaker, add gin, bell pepper juice, lemon juice, simple syrup, and black pepper tincture. Shake well
- Strain and pour into cocktail glass and garnish with Texas Olive Ranch Rattlesnake-Infused Chili Oil
Declare Your Independence from Foreign Olive Oil
What better way to celebrate July 4th than with Olive Oil grown and crafted with American pride. There’s no need to go overseas. The best Olive Oil is right in your own backyard.