Olive on Tap

04/20/2026

Olive on Tap Sun Dried Tomato and Fresh Basil Hummus
This is the best sun dried tomato hummus! It is creamy, healthy and
bursting with flavor. A perfect snack that everybody will absolutely love!
Hummus
2-3 tablespoons lemon juice, or to taste
2 tablespoons Olive on Tap Basil Extra Virgin Olive Oil
2 cloves peeled garlic, minced
1/2 cup sun dried tomatoes, with some of their oil
1/4 cup fresh basil leaves
3/4 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
2 - 15 oz. can chickpeas, drained (or 1 1/2 cups cooked chickpeas)
1/4 cup tahini
2 tablespoons ice cold water
Garnish
Pinch of smoked paprika,,Basil Extra virgin olive oil to drizzle, Sun
dried tomatoes, Basil leaves, Pine nuts
Serving
Pita bread, Veggies of your choice, Crackers, crusty bread
Instructions
In a food processor, combine lemon juice, basil olive oil, garlic, sun
dried tomatoes, basil leaves, cumin, smoked paprika, pepper and salt.
Pulse until sun dried tomatoes are finely chopped.
Add chickpeas and tahini. Process until smooth, scraping down the sides
with a spatula when needed.
With the food processor running, drizzle in 2 tablespoons of ice cold
water. Process until creamy and smooth.
Taste and adjust seasoning, adding more salt, pepper, cumin or lemon
juice as needed.
Serve, topped with sundered tomatoes, drizzled with some olive oil and
sprinkled with a bit of smoked paprika and some basil leaves.

Rebecca's Notes:
You can peel your chickpeas. This helps to get a nicely smooth, creamy
hummus texture. However, peeling your chickpeas is a little time
consuming and tedious.
We recommend adding ice water to smooth out your hummus. It’s a bit of a
weird tip, but it really helps turn your hummus into a smoother, more
ice cream-like consistency. This is especially important if your hummus
looks grainy.
Always use a strong food processor. You’ll want to process for four to
five minutes. The quality and power of your food processor is really
important. Processing for longer also helps to achieve a smoother, more
restaurant-like consistency.

04/17/2026

Olive on Tap Pesto Pasta
Pesto pasta is easy to make and full of flavor. It tastes good hot or cold!
1 (16 ounce) package pasta or your choice
2 tablespoons Olive on Tap Pesto Olive Oil
1/2 cup chopped onion
2 1/2 tablespoons pesto store or home made
salt to taste
ground black pepper to taste
2 tablespoons grated Parmesan cheese or more
Fill a large pot with lightly salted water and bring to a rolling boil.
Stir in pasta and return to a boil. Cook pasta uncovered, stirring
occasionally, until tender yet firm to the bite, about 8 to 10 minutes.
Drain and transfer into a large bowl.
Meanwhile, heat oil in a frying pan over medium-low heat. Add onion;
cook and stir until softened, about 3 minutes. Stir in pesto, salt, and
pepper until warmed through.
Add pesto mixture to hot pasta; stir in grated cheese and toss well to
coat.

04/17/2026

Olive on Tap Easy Shrimp Scampi
I urge you: don’t skip the marinade step—it really gives the shrimp lots
of garlicky flavor and sets this apart from other scampi recipes.
4 garlic cloves, 2 grated, 2 thinly sliced
1 teaspoon kosher salt
3 tablespoons Olive on Tap Garlic Olive Oil, divided
1 pound large shrimp, peeled, deveined
1/4 teaspoon red pepper flakes
1/4 cup dry white wine
1 tablespoon fresh lemon juice
1/4 cup (1/2 stick) unsalted butter
3 tablespoons chopped parsley
Warm crusty bread (for serving)
Whisk grated garlic, salt, and 1 Tbsp. oil in a medium bowl. Add shrimp,
toss to coat, and chill, uncovered, at least 30 minutes and up to 1 hour.
Heat remaining 2 Tbsp. oil in a large skillet over medium and cook
shrimp mixture, being careful not to let shrimp or garlic brown, until
shrimp is pink but still slightly underdone, about 1 minute per side.
Transfer to a plate with a slotted spoon, leaving as much oil in pan as
possible. Add sliced garlic and red pepper to skillet and cook, tossing,
until fragrant, about 1 minute. Add wine and lemon juice and cook,
stirring occasionally, until reduced by half, about 2 minutes. Add
butter and cook, stirring and swirling pan occasionally, until butter is
melted and sauce is thickened, about 5 minutes more.
Scrape shrimp along with any accumulated juices into skillet. Toss to
coat and cook until shrimp are fully cooked through, about 2 minutes.
Transfer to a platter, top with parsley, and serve with bread for
dipping alongside.

04/16/2026

Cant wait to see you this weekend!!!

04/15/2026

Olive on Tap Citrus-Arugula Salad with Lemon Thyme dressing
This easy salad recipe makes a stunning side dish for anything you've
got cooking for dinner. The bright flavor of the citrus pairs perfectly
with peppery arugula and avocado, plus a bit of jalapeño for a slight
kick if you want to add it...your call.
2 small tangerines, peeled and sliced
1 medium blood orange, peeled and sliced
3 cups packed baby arugula
2 tablespoons Olive on Tap 18yr Aged Golden Lemon Balsamic
2 tablespoons Olive on Tap Thyme Olive Oil
1 tablespoon chopped fresh Thyme
1/4 teaspoon salt
1 chopped avocado
1/2 fine chopped Jalapeno if you want the kick
Combine tangerines, orange, arugula, lemon balsamic, thyme olive oil,
thyme, and salt in a medium bowl. Gently stir in avocado.

04/12/2026

Olive on Tap Crispy Rice With Shrimp, Bacon and Corn
1 tablespoon Olive on Tap House Olive Oil
1 pound peeled and deveined shrimp, patted very dry
Kosher salt and ground black pepper
4 strips bacon
3 ears corn - cleaned and cut off the cob
6 scallions
1 cup grape tomatoes, or 1 large chopped juicy tomato
4 cups cooked rice
Heat oil in large cast-iron skillet or other heavy skillet over high
heat. Season shrimp with salt and pepper. Add to the hot oil in a single
layer and sear until browned, 1 to 2 minutes per side. Transfer to a plate.
Turn heat down to medium-low and add the bacon in a single layer. Cook,
turning to evenly brown, until crisp, about 10 minutes.
While the bacon browns, shuck the corn and cut off cob. You should end
up with about 3 1/2 cups. Thinly slice the scallions and set aside some
greens for garnish. Cut the tomatoes in half. (If the bacon is done
cooking before you're finished slicing, remove the pan from the heat for
a moment.)
Drain the bacon on paper towels, leaving as much liquid as possible in
the skillet. Turn the heat up to medium-high and add the corn,
scallions, and a pinch of salt to the skillet. Cook, stirring, until the
scallions just wilt, about 1 minute.
Add the rice and stir until well-mixed and heated through, about 3
minutes. Press the rice evenly across the bottom and up the sides of the
pan. Let cook, without stirring, as the rice and corn begin to crackle,
until you smell a toasty scent and the rice browns, about 5 minutes. You
can lift up a section of rice to peek and see if a golden brown crust
has developed.
Remove from the heat and divide the rice mixture among four bowls,
scattering the tomatoes, shrimp and accumulated juices on top of each.
(Alternatively, serve rice directly from the pan, with tomatoes and
shrimp on top.) Season to taste with salt and pepper. Crumble the bacon
all over and garnish with the reserved scallions.

04/10/2026

Olive on Tap Grilled Shrimp
This Grilled Shrimp recipe is a back-pocket ace that utilizes pantry
friendly ingredients to create restaurant quality shrimp in minutes.
The shrimp is spice rubbed with smoked paprika, onion powder, garlic
powder, dried oregano, dried basil, cayenne pepper, salt and pepper then
dunked in Lemon Butter Olive Oil with Parsley!
It’s then grilled to golden perfection so it’s crispy on the outside,
juicy on the inside and exploding with flavor all over.
This simple grilled shrimp recipe can also be cooked on the stove or in
the oven (all instructions included) and it can be served with
practically anything!
Serve it plain as an appetizer or with potato, salad, fruit salad and
cornbread for the perfect summer meal.
Shrimp & Marinade
2 pounds large shrimp (21-25 ct) peeled, deveined patted dry
1/4 cup Olive on Tap Lemon Butter Olive Oil
2 tablespoons lemon juice
2 teaspoons smoked paprika
1 1/2 tsp EACH onion powder, garlic powder, dried oregano, dried basil
1 tsp EACH salt, pepper
1/4-1/2 teaspoon cayenne pepper
Whisk the marinade ingredients together in a large bowl. Add the shrimp
and stir until evenly coated. Marinate for 15 - 30 minutes at room
temperature (no more!).
Lemon Parsley Butter (optional)
4 tablespoons melted unsalted butter...yes butter
1 1/2 tablespoons finely chopped parsley
1 1/2 tablespoon lemon juice
Meanwhile, make Lemon Parsley Butter by melting butter in a small bowl.
Mix in lemon juice and parsley. Add additional lemon juice if desired.
Reheat in the microwave 10 seconds or so just prior to serving (watch
closely so the butter doesn’t explode!).
Instructions
Soak wooden skewers for at least 30 minutes if using.
Heat grill over medium-high heat (400 degrees F). Clean grates and
grease with oil. Meanwhile, thread the shrimp onto skewers.
Evenly space skewers on the hot grill and cook for 2 minutes per side or
until shrimp are golden. Remove from grill to a plate.
To serve, dip shrimp in Lemon Parsley Butter or remove shrimp form the
skewers, drizzle on the butter and toss to combine. Serve with
additional fresh lemon wedges.

Rebecca's Notes:
HOW TO COOK SHRIMP IN THE OVEN
Preheat oven to 400 degrees F.
Line a baking sheet with foil and spray with cooking spray.
Line shrimp in a single layer so it isn’t touching.
Roast for 6 to 8 minutes or opaque.
HOW TO COOK SHRIMP ON THE STOVE
Heat one tablespoon olive oil over medium high heat in a large cast iron
skillet.
Working in batches, add shrimp in a single layer and cook approximately
3 minutes per side, or just until opaque and cooked through.
HOW TO STORE AND REHEAT
Storage: Shrimp should be stored in an airtight container in the
refrigerator. When properly stored, it is good for up to three days.
Stove: For larger portions, reheat gently on the stove just until
warmed through. The key is to warm the shrimp and not cook the shrimp
any further.
Rebecca's Shrimp Tips & Tricks:
Shrimp 101. See the post for how to choose shrimp, de-vein shrimp,
shell shrimp, etc.
Purchase prepared shrimp. Use shrimp that is already shelled and
deveined which saves you TONS of prep time.
Use large shrimp. Using large shrimp is an insurance policy for juicy
shrimp. It is slightly more forgiving when overcooked than smaller shrimp.
Pat shrimp dry. Pat the shrimp dry with paper towels before marinating
so the marinade can evenly cling to the shrimp and you can achieve that
coveted char.
Don’t over-marinate shrimp. Don’t marinate the shrimp longer than 30
minutes or it won’t be as juicy.
Don’t over-cook shrimp. Cook shrimp just until opaque for the juiciest
shrimp- don’t be tempted to cook them a second longer!
Scale recipe. If you’re cooking just for two or for small eaters, this
grilled shrimp recipe is easy to cut in half. The grilling instructions
remain the same.

04/08/2026

Olive on Tap Rainbow Beet & Feta Salad
If you haven’t tried my Rainbow Beet & Feta Salad yet then you’re
missing out!
It’s bright, crunchy, flavorful and so delicious.
It’s the perfect appetizer for any spring or summer menu and only
requires a few ingredients.
The EVOO truly makes the dish and is a crowd pleaser every time I make it.
I hope you love it as much as I do!
5 oz. baby arugula or basil....your choice of greens
4-6 rainbow beets, steamed and cut
1/2 red onion, thinly sliced
For the dressing:
1/4 cup Olive on Tap Blood Orange Olive Oil
2 tbsp. Olive on Tap 18yr Aged Balsamic Vinegar
1 small shallot, diced
Salt & pepper to taste
Steam beets for 35-40 minutes in shallow water with lemon juice and salt.
Remove from heat and leave covered until perfectly tender.
Toss everything together and enjoy!
Rebecca's Note:
At this point make it your own...roasted pecan, cheese of your choice,
hint of smoke seasonings etc.

04/06/2026

04/05/2026

🌿✝️ Happy Easter from Olive on Tap ✝️🌿

He is risen!

Today, we celebrate hope, renewal, and the joy of new beginnings. Whether you're gathering around the table with loved ones or enjoying a quiet moment of reflection, we wish you a day filled with peace, love, and meaningful connection.

May your hearts be full and your table be blessed. 💛

— Your Olive on Tap Family