Ingredients:
Chicken cut of your choice.  legs, Thighs, Breast or Wings
Mt. Of Olives Garlic Infused Olive Oil
Salt (Preferably Sea Salt)
Fresh Cracked Pepper
Charcoal of your choice (I prefer hardwood lump)
Preparation:
Prepare grill for indirect grilling as we do not want to cook the chicken over direct flame and cook it to fast.
Brush light coating of olive oil (not flavored) onto clean grill grates.
Grilling Process:
Coat chicken lightly in olive oil, this is so the salt and pepper will stick.  Lightly salt and pepper chicken.  Arrange chicken on grill grates not over direct flame and begin cooking process, this is a low and slow method.  After ten minutes check the chicken to make sure it is not being burning.  Now every 10 minutes lightly coat chicken in Mt. Of Olives Garlic infused Olive Oil.  Cook till done.  I often take two hours of grilling when I grill, however you can shorten the grilling time by the amount of heat you chose to grill over.  Keep in mind larger pieces like breasts may take more time than wings.  Happy Grilling!  James

Ingredients:
 
4 medium sweet potatoes, peeled and each cut
lengthwise into 8 wedges
1/3 cup Delizia Cinnamon-Pear Balsamic 
2 tablespoons Delizia All Natural Organic Butter Extra Virgin Olive Oil
3/4 teaspoon kosher salt or sea salt
 
 
Products You Will Need:
Butter Flavored Olive Oil
Cinnamon Pear Balsamic

Cooking Instructions:  
Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan. 

Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Extra Virgin Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture. 

Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized. 
  
Cooking Time : 45 min 
Servings : 4-6