Make these once and they’ll become a staple in your fridge. Made with our Apple Cider Vinegar, they’re a delicious topper for salads, sandwiches, burgers, and grilled sausages. Use any type of onion you like! Makes 2 cups 2 cups of water 1 medium onion, about 5 ounces, peeled and thinly sliced 1/2 teaspoon salt… read more
This simple combination of jalapenos pickled in Pineapple White Balsamic Vinegar is a winner. Try these in stir-fry’s and on fish tacos, hot dogs, and pizza. 1/2 lb jalapeno peppers, thinly sliced 1 cup Pineapple White Balsamic Vinegar 1 cup water 2 tablespoons salt Place your sliced jalapenos in a container or jar. Heat the… read more
This sweet and tart Italian condiment is made with fresh peaches and our popular Peach White Balsamic Vinegar and is the perfect accompaniment to an artisan cheese and charcuterie plate or grilled or roasted meats. Makes 2 cups 2 lbs peaches, peel and pits removed and chopped in a 1/2 inch dice 2/3 cup We… read more
We are addicted to this recipe for Basil Puree from Deborah Madison. It’s the perfect way to use an abundance of basil and it keeps in the fridge for weeks. Toss it with pasta or cooked veggies, drizzle it on soups, pizzas or grilled meats, and add a tablespoon to your vinaigrette. We used We… read more
This is not your every day Bloody Mary. This is what you make when you have an abundance of summer tomatoes and want to treat yourself. It’s bright and fresh and tastes of the garden with a bright burst of Jalapeno Olive Oil. Makes 4 servings Ingredients 3 lbs beefsteak or heirloom tomatoes, coarsely chopped… read more
This is the perfect summer side. Minimal cooking time. Bright, fresh flavors. And it’s versatile. We made a big batch of this and served it with fried chicken. The next day we tossed with pasta and sautéed shrimp. And on the third day we used to garnish a chilled tomato soup…with a big drizzle of… read more
This lemon herb marinade is our go-to for summer grilling. It’s fantastic on chicken, seafood and especially vegetables. We used fresh oregano and parsley in this version, but you can swap out any fresh herbs you have on hand. If you don’t have Meyer Lemon Olive Oil, use regular extra virgin olive oil and the… read more
We love a good smash and this one features fresh strawberries, basil and our Strawberry White Balsamic Vinegar. We use gin in this recipe, but vodka works nicely here as well. If you like this recipe try our Peach Balsamic Smash and our Pineapple Balsamic Smash! Serves 1 1 teaspoon Strawberry White Balsamic Vinegar 3… read more
This simple zucchini recipe is an easy summer side dish and can be made with any fresh herbs that you have on hand. If you don’t have Lemon Olive Oil, substitute regular EVOO and a teaspoon of lemon zest if you have it. If you have leftovers, add them to this Bulgur & Toasted Corn… read more
We like to make a double batch of this blender vinaigrette and use it throughout the week on salads, grilled or roasted veggies and even seafood or poultry. We use a combination of Arbequina Extra Virgin Olive Oil and Meyer Lemon Olive Oil, but you can use just one olive oil in the combined quantity… read more
