Enhance your dish with Love that Olive

Fathers day food

Fathers day food

Terri Chafer from Love that Olive shares how some dishes are enhanced using products from her store. 

The TCL Viewer Special – Seven different products all highlighted in the selected recipes. Regularly $52, on sale to TCL viewers for $45 through Father’s Day.

  • Hot Pepper Bacon Grill & Wing Squeeze – 16 ½ oz.
  • Maruso Soy Sauce – 10 oz.
  • Bacon EVOO – 3 oz. mini
  • Pomegranite Balsamic – 3 oz. mini
  • Hot Chili EVOO – 3 oz. mini
  • Sample of Love That Olive’s new Orange Ginger Garlic Seasoning in the store’s popular, reuseable Dressing-to-go-Cup.

Recipes shown:

Grilled Potatoes

  • 3 pounds of baby potatoes
  • 8-10, 12” skewers
  • ¼ cup Bacon EVOO
  • 1 TBSP Orange, Ginger and Garlic Sea Salt
  • Black pepper to taste
  • 2 TBSP grated parmesan Cheese
  • 2 TBSP Chopped, fresh parsley or chives
  • Pomegranate Balsamic (can also use Fig or Cherry)


  • Place potatoes in a large pot or Dutch Oven and cover by 1 inch with cold water. Bring to a boil over high heat, then reduce to a simmer.  Cook just until fork tender, 15-20 minutes. Drain and transfer to a plate to cool to room temperature.
  • Mix EVOO, sea salt and pepper.  Set aside
  • Preheat a grill to medium high heat (400-450).  Soak skewers in water.
  • Place 3-4 potatoes on each skewer.  Brush all over with the EVOO mixture.   Place the skewers over direct heat on the grill and cook until golden and a little charred, about 6-8 minutes per side.
  • Transfer to a serving platter. Brush with any remaining EVOO mixture, then sprinkle with parmesan cheese and fresh herbs. 
  • Drizzle with balsamic

Honey BBQ Chicken Wings


  • 3 pounds Chicken Wings, drumettes and flats, tips removed
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • ½ tsp black pepper


  •  1 Cup Hot Pepper Bacon Grill Wing Sauce
  • ¼ cup honey
  • 3 TBSP Maruso Soy Sauce


  • For the wings:  Preheat oven to 425.  Line a rimmed sheet pan with foil.  Spray a wire cooling rack with non-stick spray and place over the lined sheet pan.
  • Pat the wings dry with a paper towel and place in a large bowl.  In a small bowl, combine the garlic powder, smoked paprika, slate and pepper.  Sprinkle over the wings and toss to coat.
  • Place the wings on a cooling rack, leaving space between each wing.  Bake for 15 minutes, flip the wings, and return to the oven for 20 minutes more. 
  • For the sauce:  Meanwhile, in a small saucepan, combine the barbecue sauce, honey, garlic powder, and cayenne.  Heat over low eat until the honey has melted and the sauce begins to bubble slightly, stirring occasionally until fully combined.
  • Heat the broiler to high.  Cook until the wings start to get crispy and browned, 2-3 minutes
  • Using tongs, remove the wings from the rack and place in a large heatproof bowl. Pour the hot sauce over the wings to toss and coat.  Place the wings back on to the rack and return to the oven under broiler until sauce is bubbly and wings are slightly charred, 2-3 minutes

Upside-Down Tomato Cornbread

  • 3 medium heirloom tomatoes, about 1 ½ pounds total
  • 2 tsp sea salt, divided 
  • 8 TBSP Hot Chili or Bacon EVOO
  • 2 ½ cup fine yellow cornmeal
  • 1 ¼ cup all purpose flour
  • 2 TBSP granulated sugar
  • 5 green onions, thinly sliced and divided
  • 1 jalepeno, seed and chopped (optional)
  • 1 TBSP baking powder
  • ½ tsp ground black pepper, plus more for serving
  • 2 ¾ cup whole buttermilk
  • 1/3 cup mayonnaise
  • 1 large egg
  • 2 cup shredded Monterey jack cheese


  • Cut the tomatoes into ¼ inch thick slices.  Line two large sheet trays with 2 layers of paper towels and lay the slices on top in a single layer.  Sprinkle 1 teaspoon of salt all over both sides of the tomatoes.  Set aside for 30 minutes, then pat each slice dry with a paper towel. 
  • Preheat oven to 400.
  • In a 12” cast iron skillet, place 3 TBSP of Hot Chili or Bacon EVOO until skillet is hot, about 10 minutes.  In a small, microwave-safe bowl, microwave the remaining 5 TBSP of EVOO for about 30 seconds. 
  • In a large bowl, whisk together the cornmeal, flour, sugar, 4 sliced green onions, jalepeno, baking powder, ½ tsp black pepper and the remaining 1 tsp of salt.  In a medium bowl, whisk the buttermilk, mayonnaise and egg until combined.  Stir the buttermilk mixture and the 5 TBSP of EVOO into the cornmeal mixture until just combined.  Fold in the cheese. 
  • Remove the skillet from the oven, swilling the EVOO to coat the bottom of the sides of the pan. Arrange the salted tomato slices in the bottom of the skillet, overlapping the slices as needed.  Spoon the cornmeal batter over the tomatoes, smoothing the surface.
  • Bake until the cornbread is golden brown and wooden pick inserted in the center comes out clean, 40-45 minutes.  Let cool in pan on a wire rack for 5 minutes. Use a small knife to loosen the sides of the cornbread. Invert the cornbread onto a serving platter. Serve hot, or room temperature with a sprinkle of the remaining 1 green onion and black pepper.