Recipes

All of our products are multi purpose and you can create delicious and easy meals with any of them. These are a few of our favorites, we hope you enjoy them!!!

As a bread dip …Obviously, our dipping oils go great with bread, but you can use any of our products, alone or mixed together. For example, sometimes we use just our balsamic to dip, and sometimes we add our Meyer lemon oil too. The best breads to dip with…we prefer a French baguette, sourdough or focaccia bread but you can really use any bread that you like. Since they are oil and vinegar they have tendency to separate, so we recommend a flatter dish and make sure to really get your bread in there and mix it up.

As a marinade…I like to marinate a steak with our Original Dipping oil, I usually marinate it overnight in a plastic container but you can marinate it for as little as 30 minutes. Our Sesame Ginger Dipping Oil goes great on chicken or fish. I have been told that it tastes great with tofu too.

For salads…You can use any of our products on a salad. Our dipping oils are great on their own or you can make your own dressing with our oils and vinegars. I love to make a spinach salad with green apples, walnuts and goat or crumpled blue cheese with our Fig Balsamic.

Croutons….I love croutons and when I was younger I worked in a bakery where we made them fresh daily. You can use our Original Dipping Oil, or any of our Olive Oils. I prefer our Meyer Lemon Oil and I put the croutons on a Caesar salad. Simply cube French bread into 1 inch cubes. Drizzle the oil on top so they are lightly coated and add crushed garlic (or garlic salt) and salt and pepper. Place on parchment or wax paper on a baking sheet and bake at 350 for about 12-15 minutes until they are lightly golden. For extra crunchy croutons bake them about a minute longer.

For burgers…Try adding our Roasted Tomato Dipping Sauce into ground beef or turkey, it adds a lot of flavor to your burgers.

On fish…Our Meyer lemon olive oil adds a refreshing taste to fish, we like to sauté shrimp and scallops and add them to pasta.

On pizza…There is a restaurant in Manhattan that Peter loves. He likes their White Truffle pizza, so I make a version of it at home. I get a flat pizza crust (I use Boboli), put fresh sliced mozzarella, fresh mushrooms and basil. I bake it until it is golden brown and slightly bubbling. After I take it out I pour our white truffle oil on top.

On veggies…You can use any of our products on vegetables. Our dipping oils add great flavor to grilled or steamed veggies. Try our Sesame Ginger Dipping oil in a stir fry or our Roasted Tomato Balsamic Sauce on top of a baked potato. I pour our balsamic over asparagus and bake it along with fresh Reggiano cheese, you can also use our olive oil for that too. Sliced tomato, fresh mozzarella and basil topped with salt, pepper and our olive oil is delicious!

On fruit…You can use our Balsamic vinegars over fresh fruit or a fruit salad. I also use our Mango Chile vinegar to make a mango salsa. I add fresh mangos, chopped red onion and fresh mint with a squeeze of fresh lime and pour it over fish or chicken.

Desserts …. As mentioned above, our vinegars go great on fresh fruit, and fruit desserts are what we tend to make when we use our balsamic. Fresh strawberries, cracked pepper and ice cream with our Barrel Aged Balsamic is delicious. We also reduce our fig balsamic by boiling it with a little red wine, until it becomes half its size and so it takes on a very intense flavor. Sometimes we will put this on a pound cake with whipped cream or ice cream. You can add pears, apples and berries to this as well.