About Olive Garden

Olive Garden is the leading restaurant in the Italian dining segment with more than 800 restaurants, more than 96,000 employees and more than $3.6 billion in annual sales. Olive Garden is a division of Darden Restaurants, Inc., (NYSE: DRI), which owns and operates more than 2,100 restaurants that generate over $8.5 billion in annual sales. Headquartered in Orlando, Fla., and employing more than 200,000 people, Darden is recognized for a culture that rewards caring for and responding to people. In 2014, Darden was named to the FORTUNE “100 Best Companies to Work For” list for the fourth year in a row. Olive Garden is committed to making a difference in the lives of others in the local community. As part of this commitment, Olive Garden restaurants have donated nearly 30 million pounds of food to local community food banks across the country.



Cheese Ravioli with Vegetables

CHEESE RAVIOLI with Fresh Vegetables
Olive Garden Recipe

Serves 4

1 lb mini round cheese ravioli, cooked according to package directions
1/4 cup extra virgin olive oil
1 clove fresh garlic, chopped
2 (7 oz.) jars roasted red peppers, sliced in strips
1 whole, medium fresh zucchini, sliced in half moons
1/2 cup black olives, sliced
1 cup chicken broth
grated Parmesan to taste
fresh chopped parsley for garnish
salt and freshly ground black pepper

Heat olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons, garlic and black olives. Cook while stirring for 2 minutes or until the zucchini reaches desired texture. Add chicken broth and let sauce simmer for 2 minutes. Season with salt and cracked black pepper to taste.

Drain cooked ravioli well. Toss ravioli in a small amount of olive oil to prevent sticking. Add cooked ravioli to sauce. Blend well, allowing sauce to cover ravioli. Place sauced ravioli on serving plate. Top with grated Parmesan cheese and parsley.

Venetian Sunset Cocktail

Olive Garden Copycat Recipe

6 ounces Martini & Rossi Asti sparkling wine
3 ounces pineapple juice
splash grenadine
pineapple slice, for garnish
maraschino cherry, for garnish

Fill a 14 ounce glass with ice. Add sparkling wine until the glass is about full. Fill to the top with pineapple juice. Add a splash of grenadine, then garnish with a pineapple slice on the rim and drop in a cherry.

Strawberry Siciliano Cocktail

Olive Garden Copycat Recipe

1 1/2 ounces Captain Morgan spiced rum
1 ounce banana liqueur
1/4 cup frozen sweetened sliced strawberries, thawed
1 scoop vanilla ice cream
6 to 7 ice cubes
whole strawberry, for garnish
pineapple slice, for garnish

Combine all ingredients in a blender and blend until ice is crushed and drink is smooth. Pour into a 14 ounce glass and garnish with a whole strawberry and pineapple slice on the rim of the glass.

Chocolate Almond Amore

Olive Garden Copycat Recipe

3/4 ounce KahlĂșa liqueur
3/4 ounce Bailey’s Irish Cream
3/4 ounce amaretto liqueur
1/4 teaspoon almond extract
1 scoop vanilla ice cream
6 or 7 ice cubes
Hershey’s chocolate syrup, for garnish
whipped cream, for garnish

Combine all ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Drizzle chocolate syrup around the inside of a 14 ounce glass. Pour drink.

Pasta Salad Supremo

Olive Garden Copycat Recipe

6 ounces tricolor rotini pasta, cooked according to package directions
1/2 cup diced green bell peppers
1/2 cup diced rec bell pepper
1 beefsteak tomato, diced
1 1/2 teaspoons chopped garlic
3 tablespoons oil packed sun dried tomatoes, diced
1/4 cup chopped fresh basil
4 ounces Genoa salami, julienne cut
4 ounces capocolla ham, julienne cut
4 ounces pepperoni, sliced
1/4 cup sliced roasted red peppers
4 ounces Provolone cheese, diced

3 tablespoons grated Parmesan cheese
3 tablespoons grated Romano cheese
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
salt and pepper

Primavera Toast
1/2 loaf Italian or French bread, sliced diagonally
1 cup mayonnaise
1/2 green onion, minced
1 1/2 teaspoons chopped garlic
1/4 cup grated Parmesan and Romano cheese

lettuce leaves
basil leaves
grated Parmesan and Romano cheeses
grape tomatoes

In a large mixing bowl, toss all the pasta salad ingredients together and refrigerate, covered until ready to use. In a small bowl, combine all the vinaigrette ingredients and set aside.

Preheat the oven to 350 degrees. Prepare the toast by toasting the slices of bread on only one side.

Combine the mayonnaise, green onion, and garlic, mixing well. Spread on the untoasted side of the bread and sprinkle with 1/4 cup grated cheese and paprika. Put the slices on a baking sheet and return to the oven for 6 to 8 minutes, until the cheese is melted and the topping is light brown

To serve, lay a lettuce leaf down on a chilled salad plate and mound 1 cup of the salad in the center. Drizzle with vinaigrette. Garnish with the paprika, basil leaves, grated cheese, and grape tomatoes. Put the toast on the side of the plate.

Parmesan Crusted Tilapia

Olive Garden Copycat Recipe

Serves 6

Main Dish
Tilapia crusting mixture (recipe below)
Fresh Italian vegetables (recipe below)
6 fillets of tilapia (about 6 ounces each)
11/4 cup Alfredo sauce (favorite homemade recipe or store bought)
8 ounces cooked angel hair pasta
fresh parsley sprigs
6 lemon wedges

Tilapia Crusting Mixture
3/4 cup Italian breadcrumbs
3/4 cup grated Parmesan cheese
3 tablespoons vegetable oil

Using a spoon, thoroughly mix all ingredients in a large bowl. Cover, set aside and refrigerate until ready to use.

Italian Vegetables
4 cups zucchini, cut into 1/4 inch slices, then halved
4 cups yellow squash, cut into 1/4 inch slices, then halved
2 cups red bell peppers, cut into strips
2 cups red onions, cut into strips
1 tablespoon Italian seasoning
1 tablespoon kosher salt
1 tablespoon chopped garlic
1/4 cup extra virgin olive oil

In a large bowl, combine all ingredients and mix thoroughly. Place onto a baking sheet, forming a single layer. Set aside until ready for baking with tilapia.

Assembling Parmesan Crusted Tilapia: 
Preheat oven to 450 degrees.  Place tilapia fillets in a nonstick, shallow, baking pan.
Pour 3 tablespoons of Alfredo sauce onto each tilapia fillet. Use bottom of spoon to evenly coat top of fish.  Sprinkle 1/3 cup of prepared tilapia crusting mixture onto each piece and firmly pat breading evenly over Alfredo sauce.  Place pan of tilapia on top rack and at the same time, place baking sheet with vegetables on the center rack, in the oven.

After approximately 10 minutes, or when the internal temperature of fish reaches 150 degrees, remove fish from oven and transfer onto a large platter.  The vegetables should bake for an additional five minutes, or until tender, and then remove from the oven.  Toss the vegetables with angel hair pasta and place around fish. Sprinkle dish with parsley, garnish with lemon wedges and serve immediately.

Chicken Caprese

Olive Garden Copycat Recipe

Serves 6

Tomatoes and Basil
2 pounds (about 8-10) Roma (plum) tomatoes, cored and cut into 1 inch pieces
30 medium fresh basil leaves (no stems), cut into 1-inch pieces
4 tablespoons of extra virgin olive oil, divided use
3 tablespoons minced garlic, divided use
3 1/2 teaspoons Italian seasoning, divided use
1 1/2 teaspoons and 1 tablespoon salt, divided use

1 1/2 cups and 1 tablespoon flour, divided use
2 teaspoons black pepper
6 boneless, skinless chicken breasts or breast fillets
vegetable oil

1 pound angel hair pasta

1/2 cup white wine
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese (for top)

TOMATOES AND BASIL PREPARATION: Combine Roma tomatoes, basil, 2 tablespoons of extra virgin olive oil, 2 tablespoons of minced garlic, 1 1/2 teaspoons of Italian seasoning and 1 1/2 teaspoons of salt in a large bowl and blend thoroughly. Cover, set aside and refrigerate for at least 1 hour.

CHICKEN PREPARATION: Preheat oven to 350 degrees.  Combine 1 1/2 cups of flour, 1 tablespoon of salt, black pepper and the remaining 2 teaspoons of Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.  Coat a large, nonstick skillet with vegetable oil and heat over medium-high heat.

Place chicken in skillet and saute for about two minutes on each side, or until just golden brown. If skillet is not large enough, saute the chicken in batches.  When finished, transfer chicken to a large baking dish and place in oven to cook for approximately 10 minutes or until chicken is cooked through and the internal temperature reaches 165 degrees.

PASTA PREPARATION: Cook pasta according to package directions. Drain and set aside until needed.

SAUCE PREPARATION: While pasta is cooking, heat the remaining 2 tablespoons of extra-virgin olive oil in a medium sauce pan over medium heat. Add the remaining 1 tablespoon of minced garlic and saute for approximately 1 minute. Do not brown.

Slowly add the remaining 1 tablespoon of flour and stir to combine.  Add white wine and bring to a boil. Boil for approximately 1 minute. Remove marinated tomato and basil mixture from refrigerator. Drain tomatoes and basil from liquid and set aside until needed. Add 1/2 cup of the marinade liquid and saute for approximately 1 minute.  Add heavy cream. Lower heat and bring to a simmer. Add grated Parmesan cheese.

ASSEMBLING CHICKEN CAPRESE: Preheat broiler.  Remove chicken from baking dish and set aside until needed. Transfer the pasta to baking dish and partly coat with sauce.  Pour the desired amount of the remaining sauce on pasta and evenly distribute tomatoes and basil over pasta. Place chicken on top of pasta. Sprinkle shredded mozzarella cheese evenly over chicken.  Place baking dish into broiler for approximately 2-3 minutes or until mozzarella cheese has melted.