• thirteenolives


Updated: Nov 6, 2019

Porterhouse Steaks


Coratina EVOO

Garden Sage and Thyme

Himalayan Pink Salt

Fresh Cracked Pepper

Porterhouse Steaks


Prepare steaks with ingredients and cook on grill 3 to 5 minutes per side, or to your desired degree of doneness.

Gemelli Pasta Summer Succotash


1 lb Gemelli Pasta 1 Bell Pepper, Medium Diced (Red or Orange Pepper) 1 Ear of Corn Off The Cob 4-6 Asparagus, Sliced into 1⁄2’’ pieces 1⁄4 lb. Mushrooms Diced 3 Tablespoons of Minced Onions 1⁄2 Teaspoons of Minced Garlic 1⁄4 lb. Snap Peas California Mission EVOO 2 pinches Black Truffle Sea Salt White Truffle Oil (Finishing Oil)


Cook pasta according to directions 7-9 minutes, drain pasta, and toss with 2 tablespoons EVOO. Heat pan with EVOO on medium heat, cook veggies in stages, starting with mushrooms (1-2 min.), followed by peppers, and then add the rest of veggies. Drizzle extra EVOO to coat all veggies evenly.

Add a few pinches of Black Truffle Sea Salt & Fresh Cracked Black Pepper. Sauté veggies until 80% cooked and then add onions and garlic. In large mixing bowl, toss together cooked seasoned veggies with cooked pasta and finish with a light drizzle of White Truffle Oil and shaved manchego cheese.

Balsamic Chicken


1 8oz chicken breast, cleaned and trimmed

3 T Mission EVOO

6 pearl onions

1 C medium diced fresh mushrooms (Baby Bella, White Button, Shitake, or Other)

1 C 13 Olives Traditional Balsamic Vinegar

1⁄2 C chicken stock

1 sprig fresh thyme

2 leaves of fresh sage


Season chicken breast with sea salt and fresh cracked pepper. In a medium sauté pan, over high heat, brown the chicken breast in the EVOO on both sides. Remove from pan, then add pearl onions and reduce the heat to medium. Cook onions until they are well caramelized.

Add the mushrooms and more EVOO if needed, in order to lightly coat the mushrooms. Cook until the mushrooms lightly brown.

Next, add the Balsamic Vinegar, chicken stock, and chicken breast back to the pan and cook until chicken is done (approximately 4-7 minutes). At this point evaluate the consistency of your sauce. If it is too thin, remove chicken breast (to not over cook) and continue to reduce the sauce until the desired thickness is achieved. It should coat the back of a wooden spoon. Finish the sauce with herbs and salt and pepper if needed.

Serve with rice, risotto, mashed potatoes, pasta, greens, or bread.

Tuscan Risotto


3 T Coratina EVOO

1 small white onion

1 C Bario Rice

1⁄2 C dry white wine (Chardonnay, Sauvignon Blanc)

4-5 C Stock (Vegetable, Chicken, Mushroom)

3 Stocks of White Asparagus

3 Stocks of Green Asparagus

1 T of butter

1 T Tuscan Herb Olive Oil

3-5 T Aged Parmesan Cheese


Start with a medium sized sauté pan with high sides, on medium heat, and add oil, onions, and a pinch of salt and pepper. Sauté onions until they are translucent (no color). Add Bario rice and stir, making sure to coat all the grains with a little EVOO and cook until the risotto is toasted, approximately 2-3 minutes. Add the white wine, stirring continuously until almost all of the liquid evaporates.

Next, cover the risotto with the first part of the stock and bring it to a low simmer. Cook until almost all of the liquid is absorbed. Repeat this step 2 more times and test risotto for doneness. The risotto should be fully cooked but slightly al dente in the center. Gradually add more stock until the desired doneness is achieved.

Separately clean and cut the asparagus into bite size pieces and briefly (1-2 minutes) blanch the asparagus. Remove and shock in ice water. Place the par- cooked asparagus into the finished risotto, add 1 T of butter, 1 T Tuscan Herb Olive Oil, 3-5 T Aged Parmesan Cheese, and adjust the consistency with stock. The consistency should be creamy but not runny. Adjust for seasoning.

13 Olives Teriyaki Chicken


3T Baklouti Green Chili Olive Oil

1 6oz Trimmed Chicken Breast

2T Cornstarch

3 mushrooms medium diced

2 Stalks White Asparagus

1 small Garlic Clove sliced thin

1/4 Cup Natural Soy Sauce

1/2 Cup Honey Ginger White Balsamic

Pinch Fresh Ground Black Pepper