So if you have said Out-Loud or to yourself  "Wow, this is good...but what do I do with it?"  
It's okay, you're NOT the only one.

Please feel free to scroll down this page to read about what other Olive Chattanooga customers have discovered or are suggesting!

These recipes are all submitted by our customers and absolutely AMAZING! 


Crostini with Herbed Cheese and Tenderloin

Purchased Crostini
Herbed Cheese Spread (Such as Rondele or Boursin)
Grilled Tenderloin (Chilled)
Arugula Leaves
Olive Chattanooga Traditional Balsamic Vinegar

Thinly slice the tenderloin.  Spread cheese on crostini, top with arugula leaf, and slice of tenderloin.  Drizzle with traditional balsamic vinegar.  You may also use grilled portobello mushrooms either in place of or in addition to tenderloin.

Grilled Chicken Flatbread

Purchased multigrain flatbread
Rosemary Grilled Chicken thighs, chopped recipe used
artichoke hearts, chopped
roasted red peppers, chopped
Italian blend shredded cheese
Olive Chattanooga Garlic Infused Olive Oil

Brush flatbread with Garlic Olive Oil.  Add Chicken, artichoke hearts and roasted red peppers. Sprinkle with cheese.  Bake at 400 degrees for 10-15 minutes directly on rack.

Tuscan White Bean Spread with Truffle Oil

1 can white cannellini beans
1 T. lemon juice
1/2 t. sea salt
1 T. fresh rosemary
1 garlic clove
2 T. olive oil
1-2 T. water for consistency

Process and season as needed.  Drizzle with Olive Chattanooga Truffle Oil.  Can serve on water crackers with sliced kalamata olive as garnish.

Prosciutto-wrapped Pears with Goat Cheese and Honey Balsamic 

Red Pears
Goat Cheese crumbles
Honey Infused Balsamic

Slice each pear in eighths.  Halve prosciutto lengthwise.  Sprinkle with goat cheese and place pear on top then wrap prosciutto around pear.  Roast in 400 degree oven for 10-15 minutes.  Drizzle with Olive Chattanooga Honey Balsamic.

Cranberry Walnut Roasted Brussels Sprouts

Brussels Sprouts
Olive Oil
Dried Cranberries
Cranberry-Walnut Balsamic

Clean and trim Brussels Sprouts.  Toss with Olive Oil to coat sprouts.  Salt and Pepper to taste.  Put in a roasting pan in 350 degree oven for 30-45 minutes, stirring occasionally.  When fully drizzle with Olive Chattanooga Cranberry-Walnut Balsamic and toss to coat.  Sprinkle dried cranberries and walnuts over the top.

Caprese Salad on a Stick

Red and Yellow grape or cherry tomatoes
Small balls of Mozzarella
Fresh Basil
Basil Infused Olive Oil
10 Year Balsamic 
small wooden skewers

Thread tomato, basil leaf then mozzarella ball, basil leaf then another tomato on to skewer.  Repeat with remaining tomatoes, basil and mozzarella balls.  Drizzle with Olive Chattanooga Basil Oil and Balsamic.

Lemon Balsamic Marinated Shrimp

1c. Olive Oil
Juice from 2 lemons
Zest from 2 lemons
1/4 - 1/2 c. lemon infused white balsamic 
1 T. fresh Thyme, (lemon thyme if you can find it)
3 - 5 cloves of garlic, chopped finely
2 tsp. dijon mustard
Salt and Pepper to taste
Hot pepper sauce (several dashes)
3 lbs. cooked, peeled and deveined shrimp, (thawed if from frozen)

Mix all ingredients from Olive Chattanooga Olive Oil through hot pepper sauce.  Taste and adjust seasonings as needed.  Pour over shrimp and marinate for 24 hours.  

Balsamic Chocolate Truffles

Food Network: Balsamic Chocolate Truffles by Giada de Laurentiis (outside link)

Pound Cake Crostini with Strawberries & Chocolate Infused Balsamic

Purchased frozen pound cake, such as Sara Lee
Strawberries, halved or quartered depending on size
Whipped Cream
Chocolate Balsamic

Slice pound cake into 2 x 2 squares and toast.  (It is easier to slice when cake is still partially frozen)  Whip your cream using a scant amount of sugar.  Pipe whipped cream using a star tip onto cake toasts.  (Or just dollop with a spoon)  Top with strawberries.  Drizzle with Olive Chattanooga's Chocolate Balsamic.