Roasted Garlic Olive Oil Recipes

Baked chicken with Avocado - Mango salsa

1 Whole chicken, cut into pieces
1/4 cup Tomato paste
1 teaspoon Chili powder
1 Tablespoon Roasted Garlic Olive Oil from Olive Oil Etcetera
Salsa ingredients:
2 cups Mango, diced (fresh or frozen)
1 Avocado, diced
2 Bell pepper, diced
Salt and pepper to taste
Preheat oven to 375F. In a medium bowl, combine tomato paste, chili powder and roasted garlic olive oil. Add chicken and stir to coat, letting mixture marinate for at least 10 minutes. Put chicken in a shallow baking pan, making sure not to crowd chicken. Top chicken with 1 diced bell pepper and 1 cup mango, the rest is for the salsa. Bake chicken until done, using thermometer to check if the chicken is thoroughly cooked. 
Meanwhile, in another bowl combine salsa ingredients and season with salt and pepper, set aside.
When chicken is done, put salsa on top and enjoy.
*Recipe made with love and creativity by Joan and Chris

 Crispy Kale chips


  • 1 head kale, washed and thoroughly dried
  • 2 Tablespoons Roasted Garlic Olive Oil from Olive Oil Etcetera
  • Sea salt, for sprinkling


Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss/drizzle with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

*Recipe adapted from

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Roasted garlic pork tenderloin

1 pound pork tenderloin
2 tsp garlic powder
1 TBSP Roasted Garlic Olive Oil
2 TBSP of your favorite sweet mustard
Salt and fresh parsley to taste

Preheat oven to 350F.  Sprinkle salt and garlic powder over loin. Drizzle garlic olive oil on top and sprinkle parsley down the middle. Spread mustard on the top. Place on ungreased cooking sheet and cook for 25 minutes. Turn heat down to 300F and cook another 20 minutes or until done.  Enjoy with Parmesan asiago tossed broccoli recipe.

*Recipe from

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Garlic Curry shrimp and rice

1 Tbsp Roasted Garlic Olive Oil from Olive Oil Etcetera
1 large onion
2 medium carrots, chopped
Kosher salt and pepper (to taste)
2 cloves fresh garlic – chopped
2 tsp curry powder
1 cup long grain white rice (preferably basmati)
1 ½ lb large peeled and deveined shrimp, 1 cup frozen peas
½ cup fresh cilantro

Heat oil in large skillet over medium heat. Add onion, carrots, ½ tsp salt and ¼ tsp pepper and cover; cook 6 – 8 minutes or until tender (stir occasionally). Add garlic and curry powder, cook while stirring for 1 minute. Add rice and 2 ½ cups water and bring to a boil. Reduce heat and simmer, cover for 15 minutes. Season shrimp with ½ tsp salt and ¼ tsp pepper and nestle them in partially cooked rice. Scatter peas over top and cook until shrimp is opaque and rice is tender (about 5 minutes). Fold in cilantro.

*Recipe adapted from Woman’s Day October 2011 issue

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