Great Recipe Ideas

Recipes that prove how properly using olive oil and balsamic vinegar will make your family ask for seconds

However often we praise our gourmet oils and balsamic vinegars, you probably won't be a true convert until you taste how deliciously they work at your table. You can substitute olive oil for butter, or vinegar for water in any recipe. But why not try some new meals — tested by The Olive Barrel — that use these ingredients well.

Help your budget and the environment too. Clean and sanitize any bottle you bought at The Olive Barrel. When you bring it back, we'll take $1.50 OFF your purchase.



 Chicken Lettuce Wraps

Serves 2 to 4 as a main course, or 6 to 8 as an appetizer or side dish


  • 3 to 5 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon Olive Barrel sesame olive oil
  • 1 teaspoon cornstarch (optional)
  • 1 lb. ground chicken white or dark meat (or ground turkey)
  • 2 teaspoons Olive Barrel garlic olive oil, divided
  • 8 ozs. mushrooms, chopped small
  • 1-8 oz. can of water chestnuts, drained and chopped small
  • 2 cloves minced garlic
  • 2 teaspoons minced ginger (add more if desired)
  • 1/2 cup sliced green onions (from about 6 green onions), divided
  • 2 small heads Bibb or Butter lettuce
  • Red Pepper flakes, to serve

Optional extras: chopped onions, chopped green pepper, chopped or grated carrots


  1. Mix together the sauce: Combine 3 tablespoons of the hoisin sauce, soy sauce, rice wine vinegar, and sesame oil in a small bowl. Whisk to combine with a fork and keep near the stove. If you'd like a more thickened, glossy sauce, whisk in 1 teaspoon of cornstarch.
  2. Cook the ground chicken: Heat a teaspoon of garlic oil in a skillet over medium heat. Add the ground chicken and cook until cooked through and no longer pink, 7 to 8 minutes. Break up the chicken into small crumbles as you cook. Transfer the cooked chicken to a clean bowl.
  3. Cook the vegetables and aromatics: Warm the other teaspoon of garlic oil in the skillet. Add the mushrooms, along with any other optional extra vegetables you want, and cook until tender, 4 to 5 minutes. Stir in the water chestnuts, garlic, and ginger, and cook until aromatic, about 30 seconds.
  4. Combine the vegetables and chicken: Transfer the cooked chicken back to the pan with the vegetables, along with half of the green onions.
  5. Stir in the sauce: Pour the sauce over the top of the chicken mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds. Taste a spoonful of the mixture and add more hoisin sauce if you'd like a stronger flavor.
  6. Serve with the lettuce: Break off all the lettuce leaves and pile them on a plate in the center of the table, along with small dishes with hot sauce, red pepper flakes, and the remaining sliced green onions. Transfer the hot chicken mixture to a serving dish, or serve straight from the skillet. Give everyone a spoon and let them dig in — place a generous spoonful of chicken mixture in the middle of a lettuce leaf, top with green onions and hot sauce or red pepper flakes, and eat right away.

Roasted Red Pepper Hummus


  • 1-2 jars Deliza Roasted Red bell peppers or your favorite Roasted Red Peppers
  • One 15-ounce can (425 grams) chickpeas, also called garbanzo beans
  • 1/4 cup fresh lemon juice, about 1 large lemon
  • 1/4 cup tahini, (homemade Tahini recipe to follow)
  • Half of a large garlic clove, minced2 tablespoons Olive Barrel EVOO or a fused oil of your choice such as Chipotle, Cayenne Chili, Harissa Baklouti Green Chili, plus more for serving
  • 1/2 teaspoon ground cumin
  • Pinch cayenne pepper (optional)
  • 1/2 to 1 teaspoon kosher salt, depending on taste


Preparing the Hummus- make your homemade Tahini

*Tahini is a mixture derived from mixing toasted sesame seeds, making a paste and eventually a thinner, non-gritty and pourable mixture..Please see recipe below. If you don’t want to make your own tahini, it can usually be found in your grocer’s oriental section.

Step 1:In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.

Step 2: Add the your choice of Olive Barrel olive oil, minced garlic, cumin, cayenne pepper and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.

Step 3: Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.

Step 4: Add peppers to hummus: combine 2/3 of jarred roasted red peppers (if you like a stronger roasted red pepper flavor I suggest you buy 2 jars of peppers and add to taste or roast your own peppers), and continue to process for 1 to 2 minutes or until smooth.

If the hummus is too thick or still has tiny bits of chickpea, with the food processor turned on, slowly add 1 to 3 tablespoons of water until the consistency is perfect.

To Serve:

Finely chop reserved pepper from earlier. Then, scrape the hummus into a bowl, make a small well in the middle and add finely chopped peppers. Serve with pita or pretzel chips, toasted bread slices or your choice of vegetables

To Store

Store homemade hummus in an airtight container and refrigerate up to one week.


Making tahini at home is easy and much less expensive than buying from the store. Might we suggest buying sesame seeds in bulk from an Asian or Mediterranean market. Hulled (or natural) sesame seeds are best for tahini. Tahini can be kept in the refrigerator for a month.

Yield: 1/2 cup of tahini

  • 1 cup (5 ounces or 140 grams) sesame seeds, we prefer hulled
  • 3 to 4 tablespoons neutral flavored oil such as Olive Barrel Arbequina or Hojiblanca Olive oil
  • Pinch of salt, optional


Toast Sesame Seeds (optional): Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown), 3 to 5 minutes. Transfer toasted seeds to a baking sheet or large plate and cool completely. (Careful here, sesame seeds can burn quickly).

Make Tahini Paste: Add sesame seeds to the bowl of a food processor then process until a crumbly paste forms, about 1 minute. Add 3 tablespoons of the oil then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple times. Check the tahini's consistency. It should be smooth, not gritty and should be pourable. You may need to process for another minute or add the additional tablespoon of oil.

Taste the tahini for seasoning then add salt to taste. Process 5 to 10 seconds to mix it in.

How to Store Tahini: Store tahini covered in the refrigerator for one month. You may notice it separates over time, like a natural peanut butter would. If this happens, give the tahini a good stir before using.

Tasty Lemon infused Olive oil and Blue Cheese Stuffed Mushroom Caps


  •  24 large mushrooms, cleaned and stems removed (save stems)
  • 2 tablespoons Olive Barrel extra-virgin olive oil (gremolata(infused), Picual (robust) or Arbequina (mild)
  • 1 tablespoon Olive Barrel Eureka Lemon Infused Olive Oil
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1 onion, chopped
  • 1 (8-ounce) package cream cheese, softened and cut into pieces
  • 4 ounces Blue Cheese, softened and cut into pieces
  • Salt and pepper


  1. Preheat the oven to 400°F.  chop the removed stems  fine. Set the caps aside. 
  2. In a large skillet over medium heat, heat the olive oil. 
  3. Add the chopped mushroom stems, onion, and garlic. Cook, stirring, until the onion is translucent about 5 minutes. 
  4. Reduce the heat to low; add the parsley, cream cheese, blue 
  5. cheese, lemon olive oil. Stir until the cheeses are melted and well blended. 
  6. Remove from the heat. Season to taste with salt and pepper.
  7. Spoon the cheese mixture into the mushroom caps, filling generously.
  8. Place the stuffed mushroom caps on a baking sheet. Bake for 8 to 10 minutes, until the mushrooms are cooked and the cheese is lightly browned. Remove from the heat and place the mushrooms on a large serving plate or platter. 
 Serve immediately.

Walnut-Apricot Balsamic Baked Brie


  • 1 medium-large wheel of brie
  • 1/2 cup apricot preserves
  • 1 cup walnut halves
  • 2 Tbsp. Olive Barrel Blenheim Apricot White balsamic vinegar
  • 1 Tbsp. chopped fresh rosemary

Preheat the oven to 350°F.  Toast the walnut halves on a small baking sheet for 5-8 minutes, until golden and fragrant. Remove from the oven and roughly chop them; set aside.


  1. Slice a thin slice of rind off the top of the wheel of brie and discard the rind. 
  2. Set the brie into the pie plate (or similar baking dish). 
  3. In a medium bowl, stir together the chopped walnuts, apricot preserves, apricot balsamic vinegar and rosemary. 
  4. Pile on top of the brie and bake for 8-10 minutes, until bubbly. 
  5. Serve immediately, surrounded with crackers, crusty bread, pear slices and/or sliced baguette. Serves lots.

Garlic Chicken Bites


  • 3 Boneless, skinless chicken breasts, cut into bite size nuggets
  • 1/4 C. The Olive Barrel’s Garlic Olive Oil 1/2 tsp. Black pepper
  • 1/2 C. Bread crumbs
  • 1 tsp.  Olive Barrel Hefferdust Seasoning Blend Olive Barrel Pride of Dakota Sweet Mustard, Pepper Jelly, or Wicked Jezabel sauce


  1. Marinade chicken in garlic olive oil and pepper for 30 minutes. 
  2. Drain off excess marinade.  Preheat oven to 475 degrees. 
  3. Mix bread crumbs and Hefferdust Seasoning Blend in a small bowl. 
  4. Dip both sides of chicken nuggets in mixture.  
  5. Arrange chicken in one layer on a baking sheet and bake for 10 minutes, then turn and bake 5 more minutes. 

Serve warm and dip in the Pride of Dakota sweet mustard, Pepper Jelly, or Wicked Jezabel sauce.  Use your imagination and use your favorite Olive Barrel balsamic vinegar as a dipping sauce too!!  Might we suggest: Raspberry, Jalapeno, Traditional 18 year, Fig balsamic!

Caprese Skewers


  • 1 pint Cherry tomatoes
  • 1 pint Mozzarella balls, pearl sized
  • Basil, fresh, stem removed
  • 2 T The Olive Barrel's Extra Virgin Olive Oil or Basil Olive oil
  • 1 T The Olive Barrel's Traditional 18 Year Aged Balsamic Vinegar
  • Wooden Skewers


Alternate tomato, mozzarella and basil on the skewers and place on a platter. Drizzle the olive oil and balsamic vinegar over the skewers and serve.

Prosciutto Wrapped Shrimp


  • 1 C  Olive Barrel's Traditional 18 Year Aged Balsamic Vinegar
  • 1/2 C. sugar (optional)
  • 25 large, peeled and deveined shrimp with tails on
  • 4 oz. Prosciutto ham
  • 1/3 C. plus 2  Olive Barrel's Garlic Olive Oil
  • 1 loaf French bread
  • 3 T Basil Pesto or Olive Barrel Basil Olive oil 


  1. Make balsamic sauce first. 
  2. Place vinegar in saucepan and bring to boil over medium heat. Add sugar (if desired) and return to a hard simmer for 4 to 5 minutes until mixture coats spoon.  
  3. Note: The Traditional Balsamic will reduce and thicken without the sugar.  The sugar only adds more sweetness if you desire.  Let cool slightly.
  4. Wrap each shrimp in strip of prosciutto. 
  5. Cut ham into strips long enough to wrap around the shrimp twice. Do not wrap more than twice.  
  6. Serve with toasted basil pesto bread  or use Basil olive oil on bread slices and toast in oven at 350° for 15 min.

Traditional Balsamic Soy-Glazed Chicken Wings


  • 4 pounds chicken wings or dummies
  • 2 tablespoons Olive Barrel regular EVOO or try the Japanese Sesame olive oil
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¾ cup Olive Barrel Traditional Balsamic Vinegar (or try a fused vinegar such as Honey-Ginger)
  • ¼ cup soy sauce
  • 3 tablespoons packed brown sugar
  • 1 clove garlic, minced
  • 1 tablespoon unsalted butter
  • Blue cheese dressing (optional)


  1. Put oven racks in upper and lower thirds of oven. 
  2. Line 2 large shallow baking pans (17 by 11 inches) with foil. Put pans in oven and preheat to 500 degrees.
  3. Pat wings dry. In large bowl, toss with oil, salt and pepper. Divide wings between preheated pans, spreading wings in one layer. Roast without turning until golden and tender, about 35 minutes.
  4. While wings are roasting, simmer vinegar, soy sauce, brown sugar and garlic in heavy saucepan, stirring occasionally, until reduced to about 1/3 cup, 25 minutes. Remove from heat and stir in butter until melted.
  5. Remove roasted wings from oven and allow to stand in the pans 1 minute (this will make them easier to remove). Using tongs, transfer wings to a large bowl. 
  6. Pour balsamic mixture over wings and toss to coat well. Let stand 5 minutes, and toss again. Serve with blue cheese dressing, if desired.

Cream cheese dip

Ideal with your favorite cut fruit, graham crackers,or butter cookies.


  • 1 12-oz. container of whipped cream cheese
  • 4-5 tablespoons Olive Barrel Fruit Balsamics (Might we suggest strawberry, raspberry, blueberry or Red apple)


  1. Sweeten to taste with sugar, honey, or your favorite sweetener (such as Stevia). 
  2. Let the cream cheese warm at room temperature until soft.  Stir in the vinegar until smooth and sweeten to taste. Mixing 4 tablespoons of Stevia with 5 tablespoons of vinegar provides very tasty results

Gwen's Wild Raspberry White Balsamic Cream cheese dip


  • 1 brick cream cheese-softened
  • Add 3 tbsp. (or more) Olive Barrel Wild Raspberry White Balsamic vinegar
  • Sugar-to taste
  • To add a little ZiNG...Add a splash of Olive Barrel Jalapeno Balsamic
  • Serve with fruit, pretzels, crackers, animal name it !!

This has been a much requested dip recipe and I finally talked to Gwen and got the recipe..just for you.  As with all good cooks, much of this and many other recipes suggest adding ingredients by taste.  You'll know what you like!!  Again thanks Gwen Corcoran!!

Delicious Bacon-Balsamic Deviled Eggs

Ingredients :
  • 12 hard-boiled large eggs
  • 1/2 cup mayonnaise
  • 4  strips, cooked and crumbled bacon
  • 1/4 cup finely chopped red onion
  • 1 tablespoon Olive Barrel balsamic vinegar; Neopolitan Herb,  Jalapeno, Traditional 18 yr. aged 
  • 2 teaspoons sugar
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon pepper
  • Minced fresh parsley


  1. Cut eggs in half lengthwise. 
  2. Remove yolks; set whites aside. 
  3. In a small bowl, mash yolks. 
  4. Add the mayonnaise, bacon, onion, vinegar, sugar, celery salt and pepper; mix well.
  5. Stuff or pipe into egg whites. Refrigerate until serving. 
  6. Sprinkle with parsley. 

Yield: 2 dozen.

Baklouti Green Chili Pepper and Mango Guacamole


  • 4  ripe avocados
  • ½ cup of red onion (diced )
  • 4-8 dashes of Olive Barrel Baklouti Green Chili Pepper Olive Oil
  • 3 tablespoons Olive Barrel  Mango White Balsamic Vinegar
  • 2 tablespoons minced cilantro 
  • 1 garlic clove-minced 
  • 1 tablespoon kosher salt
  • 1 tablespoon ground black pepper
  • 1 medium tomato, seeded, diced
  • ½ a jalapeno, minced (optional for extra kick!)


  1. Cut avocados in half, take out pit, and place in large bowl.
  2. Immediately add 3 tablespoons Mango White Balsamic, red onion, cilantro and garlic.
  3. With a fork, squeeze juices together, and clump avocado.
  4. Add 4 dashes of Baklouti Green Chili  Olive Oil to start with salt and pepper.
  5. Add diced tomato and Jalapeno (taste before adding Jalapeno)
  6. Use fork to mix ingredients
  7. Add more Baklouti Green Chili Pepper Olive Oil as desired.

Cranberry and Almond Granola with Lime Olive Oil and Coconut Balsamic


  • 4 cups old fashioned oats
  • 1 cup dried cranberries
  • 1 cup cashews
  • 1 unsweetened flaked coconut
  • 1/2 cup Olive Barrel Persian Lime Olive Oil
  • 1/3 cup of Olive Barrel Coconut White Balsamic gently reduced by half and cooled.

 Cooking Instructions :

  1. Preheat the oven to 250 degrees. 
  2. In a small bowl whisk together the olive oil and balsamic reduction or honey until thoroughly combined. 
  3. In a large bowl, mix all of the dry ingredients except the cranberries. Pour the olive oil balsamic mixture over the oats and mix very well until all the oats and dry ingredients are completely coated with the mixture. 
  4. Spread the granola out on to a baking sheet covered in parchment and bake for approximately 1 hour until golden brown and fragrant. 
  5. Cool completely and then mix in the dried cranberries. 
  6. Store in a sealed container for up to one month. Makes approximately 8 cups of granola!

Green Chili Chicken Dip


1 (8oz) package cream cheese (I used 1/3 less fat)

1 (8oz) package cream cheese (I used 1/3 less fat)

1 cup sour cream (I used light)1 can green chili enchilada sauce

 (10 oz)1 can chopped green chiles 

(4 oz)1 tsp cumin

1 tsp chili powder

1/2 tsp salt

2 cups chicken , Cooked with 1 1/2 Tbsp. Olive Barrel Baklouti Green Chili olive oil and shredded

1/2 cup Mozzarella cheese

1 cup Monterey Jack cheese , divided


  1. Preheat oven to 350 degrees.
  2. Cook chicken in Baklouti olive oil until cooked through.
  3. In a large bowl mix together cream cheese, sour cream, enchilada sauce, green chiles, cumin, chili powder and salt until well combined. Add in chicken, Mozzarella cheese and 1/2 cup Monterey Jack cheese.
  4. Pour into an oven safe skillet or baking dish.
  5. Bake for 20-30 minutes until bubbly and hot.
  6. Top with 1/2 cup Monterey Jack cheese. Return tot he oven until melted.
  7. Remove and serve with tortilla chips


Lemongrass-Mint Mojito


  • 6 fresh mint leaves, plus a sprig for garnish
  • 1-1/2 tablespoons simple syrup (see Notes)
  • 1 tablespoon lime juice
  • 1 tablespoon Olive Barrel Lemongrass-Mint White Balsamic Vinegar
  • 2 ounces light Rum
  • club soda


  1. Place mint, simple syrup, lime juice and Lemongrass-Mint White Balsamic Vinegar in a highball glass.
  2. Using the back of a wooden spoon, muddle (incorporate) mint, syrup, juice and vinegar together to form a good syrup.
  3. Fill cup with ice cubes.
  4. Pour in Rum and mix with a spoon.
  5. Top off with club soda and mix one more time.
  6. Garnish with a sprig of mint and lime wedges.


* You can find Lemongrass-Mint White Balsamic Vinegar at The Olive Barrel.

*See recipe for simple syrup above in Blood Orange Vodka Refresher recipe

Balsamic Strawberry Lemonade


  • 1 pint strawberries, hulled and sliced
  • 1 tbs (or more) aged Olive Barrel balsamic vinegar (Strawberry, Cranberry Pear, Lemongrass Mint, Sicilian Lemon..the choice is yours!)
  • 1/3 cup granulated sugar
  • 6 cups water
  • 12 lemons
  • A few sprigs of mint


  1. Place the strawberries and vinegar at the bottom of a glass pitcher. Use a wooden spoon to muddle them together. Let stand while you prepare the rest of the drink.
  2. Heat the sugar and 2/3 cup of the water in a small saucepan over medium heat. Heat until the sugar dissolves. Let cool a bit, then pour over the strawberries.
  3. Juice the lemons into a bowl or measuring cup, then pour into the pitcher through a strainer to catch any seeds. Fill the pitcher with the remaining 5 1/3 cups water and stir. Chill or pour over ice into glasses (or both!) and garnish each glass with mint sprigs.

Raspberry White Balsamic Mojito

Bring out this refreshing show stopper for brunch or anytime you want to "wow" your guests.


  • 1 small sprig mint
  • 2" long zest of of lime peel
  • 4-6 fresh raspberries
  • 1 fluid ounce Olive Barrel Wild Cascadian Raspberry White Balsamic
  • 2 fluid ounces rum
  • 2 fluid ounces club soda


  1. Muddle mint leaves, lime peel, raspberries, and balsamic together in a shaker. 
  2. Fill the shaker with ice and add the rum; cover and shake until chilled. 
  3. Pour entire contents of shaker into a Collins glass and top with club soda.

Balsamic Sparkling Water

The warmer months of late spring and summer are finally upon us. It is extremely important to stay hydrated and we have a tasty way to do just that!!  This is a supremely tasty beverage to enjoy with brunch or anytime actually.


    1 Cup  White Balsamic (or any balsamic vinegar of your choice)
    1 Bottle of Sparkling Water
    Cut/cube or slice desired fruit in pitcher to accent water and add more flavor
    A spring of mint or fresh raspberries or fresh lemon for garnish
    Serves 4-6

Direction: Add cut fruit to bottom of pitcher.  Mix balsamic vinegar, sparkling water and garnish with mint.  

*you can add some Prosecco, vodka or rum to make a cocktail. 

Some of our other favorite balsamic to use: 

Lemongrass Mint

Cara Cara Orange Vanilla & Red Apple

Pomegranate Quince

Cranberry Pear & Strawberry

Sicilian Lemon & Raspberry

Condiments, Sauces and Dressings

Serrano Honey Vinegar Mustard with Garlic oil


4 tablespoons whole brown mustard seed

1 cup ground yellow mustard powder

1/3 cup water

1/2 cup Olive Barrel Serrano Honey Vinegar

2 tablespoons Olive Barrel Garlic Olive Oil (or other olive oil)

2 teaspoons salt


Grind the whole brown mustard seeds in a spice grinder for 15 seconds or with a mortar and pestle. They should be cracked but not fully ground to powder.

 Combine the slightly crushed seeds, mustard powder and salt in a small bowl with the salt. 

Mix in the wet ingredients including olive oil. It may seem runny but will thicken as it sits and once refrigerated. 

Cover and store at room temperature for 2 days to allow the mustard to thicken and become less harsh. Allowing the mustard to sit at room temperature mellows the bite. The longer you allow it to "age" the more mellow it becomes.

Once the mustard is of the desired pungency, transfer to a clean glass and refrigerate covered tightly.Will keep for up to 2 months refrigerated.

Best BBQ Sauce...EVER!


  • 1/2 cup brown sugar
  • 1 1/2 cups ketchup
  • 1/4 cup molasses 
  • 1 cup Balsamic - your choice  (UP dark balsamic works best here)
  • 2 tablespoon Worcestershire sauce
  • 2 tablespoons dry mustard
  • 2 tablespoons Olive Barrel Baklouti Olive Oil, UP EVOO or any fused/infused olive oil of your choice
  • 1 small white or yellow onion, minced
  • 2 teaspoons granulated garlic
  • 2 teaspoons smoked paprika  (mild or spicy)
  • 2 teaspoons cayenne (optional for lover's of heat)
  • 2 teaspoons kosher salt
  • Fresh ground pepper to taste


  1. Heat the olive oil of your choice in a large saucepan over medium heat.
  2. Add the onion and cook until softened, about 5 minutes. 
  3. Add ketchup, Worcestershire, molasses, brown sugar, balsamic vinegar, mustard, granulated garlic, smoked paprika, black pepper, cayenne pepper and stir to combine.
  4.  Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.
  5. Transfer sauce to the jar of a blender and blend until smooth. 
  6. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month. 
  7. This is great on everything - chicken, ribs, burgers, shoes. You can literally put it on anything, and I encourage you to do so.
Makes approximately 3 cups

Easy Balsamic Mustard


  • 1/4 cup Olive Barrel balsamic vinegar (Jalapeño, Neopolitan Herb, or Traditional 18 yr.
  • 1 teaspoon white sugar                                                            1 teaspoon water
  • 2 tablespoons Dijon-style prepared mustard 
  • salt and pepper to taste


  1. In a small mixing bowl, combine balsamic vinegar, sugar, water, mustard, and salt and pepper to taste. 
  2. Mix well. If the consistency is too watery, add more mustard until the desired consistency is reached. 
  3. Cover, and chill before serving.  

NOTE: Mustard coloring may vary depending on type of Dijon mustard and balsamic vinegar selected. 

Neapolitan Herb Balsamic Catsup


  • 12 oz (2 small or 1 big) can tomato paste
  • 1 cup Olive Barrel Neapolitan Herb Balsamic Vinegar, or Olive Barrel Traditional 18 Year Balsamic for less herb flavor
  • 1 tsp each: garlic powder and dried oregano
  • ½ tsp each: dried basil and onion powder
  • Pinch of freshly ground black pepper
  • sea salt, if desired
  • 2-4 tsp honey- Use sparingly as catsup gets sweeter as it sit in the refrigerator


  1. Add all the ingredients to a small saucepan over medium heat. 
  2. Stir to combine, getting out any lumps by whisking, if necessary. 
  3. Cook for 1 hour over simmer to avoid splashing. 
  4. Taste and adjust seasonings. Refrigerate for up to 3 weeks. 
  5. Flavor is much like a BBQ sauce catsup.

GREAT on hamburgers. in meatloaf, Herbed meatballs, or as a dipping sauce.

Blood Orange Olive Oil & Cranberry Pear Balsamic Marinade


Combine equal parts Olive Barrel Blood Orange olive oil with equal parts Olive Barrel Cranberry Pear balsamic vinegar

  1. Mix together enough to cover your meat choice. Place in zip-lock bag and squeeze out air. 
  2. Place in refrigerator for at least six hours.
  3. This marinade can be used for all types of protein, steak, pork, poultry. If the meat is dense, such as a steak, or pork chop, poke holes in the protein to allow the marinade to seep into the meat.

Note: For Fish, Seafood: rub the olive oil into the raw meat in the absence of the balsamic vinegar for approximately 30 minutes. After cooking toss/drizzle meat with combination of Olive Oil and Balsamic.

Heat Applications: Applying heat to any oil or balsamic may slightly reduce the original flavor profile. To bring back any lost flavors prepare a small amount of fresh marinade and drizzle over the finished product.

When refrigerated, let the protein come to room temperature in the marinade just prior to cooking. Room temperature allows the marinade to penetrate the pores of the protein one final time.

This works well with a number of Olive Barrel olive oil and balsamic combinations. As a suggestion you might consider trying:

BEEF AND GAME- Chocolate Balsamic + Chipotle Olive Oil, Fig Balsamic + Wild Mushroom & Sage Olive Oil, 18 Year Traditional Balsamic + Garlic Olive Oil,Espresso Balsamic + Chipotle Olive Oil.

POULTRY AND PORK-, 18 Year Traditional Balsamic + Tuscan Herb Olive Oil, Sicilian Lemon Balsamic + Tuscan Herb Olive Oil, Raspberry Balsamic + Garlic Olive Oil, Coconut Balsamic + Persian Lime Olive Oil, Black Cherry Balsamic + Basil Olive OilCranberry Pear Balsamic + Blood Orange Olive Oil, Honey Ginger Balsamic + Toasted Sesame Oil, Jalapeño Balsamic + Arbequina EVOO


Soups, Salads, Sandwiches Etc.


Tuscan Herb Grilled Sandwiches with White Balsamic Spread


  • 2 boneless, skinless turkey breasts
  • 1/4 cup Olive Barrel Tuscan Herb Olive Oil (or similar.. Maybe our  Herbs de Provence)
  • 1/3 cup mayonnaise or greek yogurt
  • 1 Tbsp Olive Barrel Oregano White Balsamic Vinegar (or try Neapolitan Herb)
  • 1 tsp minced garlic
  • 2 sprigs of fresh basil
  • dash of oregano
  • dash of garlic salt
  • 1 large tomato
  • Romaine lettuce
  • Sliced bread (your preference)


  1. Slice turkey breast into smaller portions that will fit better on sandwich.
  2. Marinate the turkey in 1/4 cup of the Tuscan Herb Olive Oil, along with a dash of oregano and garlic salt. Place in refrigerator for 2 hours or longer.
  3. To create the spread: Mix 1/3 cup of mayo (or greek yogurt) with 1 tablespoon of the Oregano White Balsamic Vinegar, 1 tsp minced garlic and 1 sprig of fresh basil(chopped). Stir well until all the ingredients are mixed completely. Set aside, until you are ready to build your sandwich.
  4. Grill the turkey breast for approximately 5-10 minutes or until it is completely cooked through.
  5. To build the panini: choose your preferred bread and slather the aioli to one side of each piece. Place grilled turkey breast along with fresh cut tomatoes, romaine lettuce, and a leaf or two of fresh basil.
  6. Once your sandwich press is hot and ready, place your sandwich inside and cook for about 2 minutes.
  7. As soon as your sandwich is done to your preference, carefully remove from the griddle.

Mixed Green Salad with Cranberry Pear Balsamic and Blood Orange Olive Oil


  • 1 head romaine lettuce
  • 1 cucumber, peeled and sliced
  • 2 to 3 plum tomatoes, cored and cut into small wedges
  • 1 small red onion, sliced thin
  • Olive Barrel Blood Orange Olive oil and Cranberry Pear vinegar(recipe for vinaigrette below)
  • Salt and pepper
  • Can add dried cranberries, nuts, and cheeses such as feta or blue cheese


  1. Tear the lettuce leaves into bite-sized pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes, and onion. Add optional ingredients if desired.
  2. Mix together vinaigrette and pour over salad
  3. For the Vinaigrette:
  4. One part Cranberry Pear balsamic with two parts Blood Orange olive oil. Wisk together and toss with salad.

Crispy Green Summer Salad with Roasted Walnut and Cinnamon Pear Balsamic dressing


  • 1 head romaine lettuce, chopped
  • 5-7 pepperoncini peppers, chopped (optional)
  • 1 small can black olives, chopped or thinly sliced
  • 1 cucumber, diced cherry tomatoes cut in half
  • 3/4 cup feta, mozzarella or parmesan cheese-finely shaved
  • salt and pepper


  • 4 tablespoons Olive Barrel Cinnamon Pear Balsamic Vinegar
  • 3/4 cup Olive Barrel Roasted Walnut Oil
  • 1 tablespoon dry white wine
  • 1 small shallot, chopped


  1. In a small bowl, whisk together the vinegar, shallots, and wine. Slowly add the walnut oil.
  2. Combine the rest of the ingredients in a large bowl and toss with dressing. Salt and pepper to taste.


Strawberry Chicken Salad Plates


  • 4 grilled or broiled chicken breasts
  • Fruit vinegar dressing (see below)
  • Butter lettuce leaves, washed and crisped
  • 2 cups strawberries, halved
  • 2 kiwi fruit, peeled and sliced

To prepare fruit vinegar dressing: 

  • Combine 1/2 cup Olive Barrel EVOO
  • 1/4 cup Olive Barrel Strawberry or Raspberry Balsamic Vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon each of salt, paprika, and dry mustard
  • 1 finely chopped green onion.


  1. Mix until well blended. Set aside for the moment.
  2. Line individual plates with lettuce leaves. 
  3. Cut each chicken breast crosswise into 1/2-inch thick slices.
  4. Reassemble each chicken breast in center of a plate, separating slices slightly. 
  5. Arrange strawberries and kiwi slices beside chicken. 
  6. Drizzle with some of the dressing you prepared, and place the remaining dressing at the table. 

Light, healthy, and perfect for lunch.

Delicious Beef Pho

  • 3 teaspoons Olive Barrel Sesame or EVOO olive oil
  • 1 cup onions chopped
  • 1 pound lean sirloin, thinly sliced
  • 4 cups beef broth
  • 1 cup water
  • 2 tbsp soy sauce
  • 1/2 tsp. fish sauce
  • 1 inch piece of ginger, minced
  • 4-5 black peppercorns
  • 1/2 teaspoon sea salt
  • 8-ounce packaged rice noodles
  • green onions, chopped
  • 3 cloves of garlic, minced
  • 1 lime, quartered
  • optional: 1 tsp chili sauce (for spicier pho)
  • Garnishes:1 cup bean sprouts, chopped fresh cilantro, lemon/lime wedges 
  1. Start by marinating steak with with olive oil, salt and pepper. Set aside.
  2. Heat 1 1/2 tbsp of olive oil in a large pot with fitted lid on med-high heat.
  3. Saute onion, garlic and ginger for 5 min, until fragrant and softened.
  4. Add broth and water, bringing to a boil. 
  5. Add lime juices, soy sauce, chili paste, and fish sauce. Simmer for 15 minutes with lid on. 
  6. During this time, garnishes can be chopped and prepared.
  7. After preparing garnishes and placing in small bowls so guests can self-serve, heat remaining oil over high heat until oil starts to smoke.
  8. Cook steak for 1-2 minutes on each side, or until cooked rare to medium-rare (it will cook more in the hot soup).
  9. Bring soup back to a boil, and add rice noodles, cooking for 3-5 min. If possible, remove noodles from the broth to prevent them from soaking it all up.

Serve pho in large bowls with noodles and broth, garnishing with chopped vegetables as desired. Add extra hot sauce if you're brave!

Grilled Reuben or Rachel

This is a classic and just right for a St. Patrick's Day meal


4 slices of rye or pumpernickel bread, thickly sliced
Thousand Island salad dressing
Swiss cheese, very thinly sliced
Deli-style corned beef, thinly sliced
Olive Barrel Butter olive oil 


Spread one side of each slice of bread with the Thousand Island dressing.  Place a layer of cheese on one slice of bread over the dressing, then corned beef, then sauerkraut, and then another layer of cheese.  Top with another slice of bread.  Brush the outside of the sandwich with olive oil.

Cook on the heated grill pan or griddle, cheese side down and topped with a panini press until crisp and golden.  If you are not using a panini press, turn the sandwich after one side is cooked.

You can make this with turkey instead of corned beef..then it's a GRILLED RACHEL!

Mayo-Free Tuna Salad


  • Prep time: 2 minutes

    Needed for this recipe:

    Olive Barrel Sicilian Lemon Balsamic vinegar
    Olive Barrel Milanese Gremolata olive oil

    1 part Sicilian Lemon White Balsamic
    1 par Milanese Gremolata Olive Oil
    Canned white flaked albacore tuna packed in water, drained
    Lettuce, cleaned, dried and ripped into bite-sized pieces
    A green onion, sliced fine

    Mix tuna, balsamic and olive oil. Layer over lettuce. Garnish with green onions


Cheesy Strawberry Salad


  • 8 ounces block (Bulgarian) feta or fresh  mozzerella, cut into triangles
  • 1/2 cup hazelnuts, toasted and chopped
  • 3 large or 6 small scallions, white parts only, sliced
  • 4 tablespoons Olive Barrel White balsamic vinegar, divided
  • 1/4 cup basil leaves, loosely packed, thinly sliced
  • 2 pounds large strawberries, quartered
  • 2 cups arugula or leafy green lettuce 
  • Zest of 1 lemon
  • 1/4 cup Olive Barrel Extra Virgin olive oil or infused/fused olive oil of your choice
  • Salt and pepper


  1. Remove the block of feta or mozerrella from its packaging and set aside to drain. Toast the hazelnuts and set aside to cool. Wash and slice the scallions and combine with 2 tablespoons of white balsamic vinegar and a pinch of salt. Set aside.
  2. When cheese is drained, cut block in half and slice into small squares. Cut each square into two triangles. Slice the basil in a chiffonade.
  3. Wash, core and quarter the strawberries and place in a large bowl. Add arugula, feta, hazelnuts and basil. Zest the lemon over the salad and drizzle olive oil.
  4. Add the scallions with the marinade and a pinch of salt and pepper. Drizzle with remaining balsamic and toss to serve.

Sweet and Spicy Pasta Salad

With the combination of Baklouti Green Chili Fused Olive Oil and Pineapple White Balsamic, this salad packs a punch of flavor!


 1 lb pasta, cooked & cooled

1 can corn, rinsed

1 can black beans, rinsed

Cherry tomatoes-diced

1 sm. Red onion- diced

4 Tbsp. Olive Barrel Baklouti Green Chili olive oil

2 Tbsp. Olive Barrel White Pineapple balsamic

Sea salt to taste

Freshly ground pepper to taste


  • 1. Mix cooled pasta, corn and black beans in a large bowl.
  • 2. Whisk olive oil and balsamic vinegar, then combine with pasta mixture. Add salt and pepper to taste.

Breads and Quick Breads

Tuscan Herb Bread


  • 2 tsp. dry yeast
  • 2 Tbsp. sugar
  • 1 1/4 cups warm water
  • 1 tsp. or more Italian seasoning
  • 2 Tbsp. OLIVE BARREL Tuscan Herb Olive Oil, plus more for brushing
  • 4-5 cups flour (use more if dough is sticky and does no release from side of bowl.)
  • 1/4 cup Asiago or Parmigiano Reggiano, grated (optional)


  1. Preheat oven to 375 degrees.
  2.  Combine warm water, yeast and sugar in a large mixing bowl. Let rest until foamy (about 10 minutes).
  3. Add Italian seasoning and Tuscan Herb Olive Oil to yeast mixture and stir until salt is dissolved. Mix in flour 1 cup at a time until a sticky dough forms.
  4. Turn dough out onto a well-floured surface and knead until smooth and elastic (add more flour as needed). Dough should not stick to kneading surface. 
  5. Form dough into a ball and brush the surface with Tuscan Herb Olive Oil. 
  6. Return to mixing bowl, cover bowl with plastic wrap and a kitchen towel and let rest in a warm, draft-free area until double in size.
  7. Punch dough down, knead a few more times, and form into either 1 large loaf or 2 smaller loaves (baguette style). 
  8. Place loaves on a lightly oiled baking sheet, score tops, and cover loosely with plastic wrap. 
  9. Let rest until almost double in size (about 20 minutes). Top loaves with grated Asiago or Parmigiano Reggiano if using. 
  10. Bake 25-30 minutes or until top is golden brown. Brush top of bread lightly with Tuscan Herb Olive Oil and cool on rack.


* Can also be made in a bread machine using dough cycle.

* If you want a great dipping oil and balsamic mixture for your bread use equal amounts of Tuscan Herb Olive Oil and Traditional 18 yr., Neapolitan Herb or Raspberry Balsamic vinegar.

Zesty Chipotle Corn Bread


  • 1 c. corn meal
  • 1 tsp. salt
  • 1 c. sifted flour
  • ¼ c. Olive Barrel Chipotle Olive Oil
  • ¼ c. sugar
  • 1 c. milk
  • 3 tsp. baking powder
  • 1 egg, beaten


  1. Preheat oven to 425°F. 
  2. Combine dry ingredients; corn meal, flour, baking powder and salt in a bowl. 
  3. Mix Chipotle Olive Oil, egg, & milk together and add to dry ingredients, until just moistened. 
  4. Bake in greased 8 X 8 inch pan for 20-30 minutes. 
Serve warm with honey or with a Tex-Mex entree!

Rosemary Olive Oil Bread


  • 1 cup warm water (100-110 F)
  • 1 Tbsp. white sugar
  • 2 tsp. active dry yeast1 tsp. salt
  • 2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
  • 1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
  • 1/4 tsp. freshly ground black pepper
  • 2 Tbsp. Olive Barrel Rosemary olive oil
  • 1 1/2 cups white whole wheat flour
  • 1/2 cup bread flour + extra for kneading
  • 1 egg, whisked + 1 Tbsp. water, for egg wash
  • dried rosemary, for sprinkling


  1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.
  2. Stir in the salt, rosemary, seasonings, Rosemary olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.
  3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.
  4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted stone pizza pan or parchment paper; cover; and let rise until doubled in size, about 45 minutes.
  5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.
  6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Makes 1 round loaf.

Herbes de Provence Olive Oil Bread


  • 1 tsp sugar
  • 1 envelope active dry yeast
  • 1 cup warm water
  • ¼ cup Olive Barrel Herbs de Provence olive oil
  • 1 tsp salt
  • 2-1/2 cups flour, more if needed (dough should pull away from mixing bowl, but retain sticky quality)
  • 1 Tbsp herbes de provence seasoning


  1. Stir the sugar and yeast into the water, and set aside for 10 minutes to dissolve. 
  2. Put the Herbs de Provence olive oil and salt in a large mixing bowl, and add the yeast mixture. 
  3. Beat in 1-1/2 cups of the flour, until smooth, along with the herbs. Now work in the remaining cup flour, turning it onto the countertop to knead, until you have smooth, springy dough, 10 to 15 minutes. 
  4. Cover with a tea towel and set in a warm place to rise to double, about 45 minutes.
  5. Punch the dough down and shape into a loaf. For a rounded loaf, shape and place on a pizza stone or round pan.  For long baguette type loaf, place in bread tube. Let rise again 30 minutes (or not), and bake at 400ºF for 25 minutes until done. 

Depending on type of bread loaf you are making, time for baking may vary.. watch carefully and adjust times based on outside appearance of loaf. Let the bread cool a little before slicing to serve.

Butter Olive Oil Cinnamon Rolls


  • 5 cups all purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon salt
  • 2 packages rapid rise yeast
  • 2 cups warm water
  • 1/4 cup Olive Barrel Butter olive oil 
  • 2 large eggs
  • 2 tablespoons Olive Barrel Butter olive oil
  • 1/2 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/3 cup Olive Barrel Butter olive oil
  • 1/2 cup brown sugar


  1. In a small bowl, dissolve yeast in warm water and set aside.
  2. In a large bowl mix the water, sugar, 1/4 cup Butter olive oil, salt and eggs. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle.
  3. Knead dough on lightly floured surface for 5 to 10 minutes.
  4. Place in well greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
  5. When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9 inch rectangle. Spread 2 tbs. Butter olive oil all over dough.
  6. Mix sugar and cinnamon and sprinkle over buttered dough. Beginning at the 15 inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
  7. Preheat oven to 350 degrees.
  8. Coat the bottom of baking pan with Butter olive and sprinkle with 1/2 cup brown sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.
  9. Bake for about 30 minutes or until nicely browned.


  • 12 ounces cream cheese (room temperature)
  • 1/2 cup powdered sugar
  • 1 teaspoon pure vanilla extract

Combine all ingredients in bowl and beat at low speed with a paddle attachment until sugar is incorporated.

Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes.

FOR  CARAMEL TOPPING: (instead of frosting)

  • 1 cup packed brown sugar
  • 1 cup vanilla ice cream
  • 1/2 cup butter

In a saucepan, combine topping ingredients. Bring to a boil; boil and stir for 1 minute. Pour over dough. bake at 350° for 30-35 minutes or until golden brown. 

Easy Olive Oil Biscuits


1 cup all-purpose flour

2 teaspoons baking powder

¼ teaspoon cream of tartar 

¼ teaspoon salt

2 tablespoons Olive Barrel Butter olive oil

1/3 cup half and half 


1. Preheat the oven to 450˚.

2. Stir the flour, baking powder, cream of tartar, and salt together in a medium bowl.

3. Pour the butter olive oil and milk into the dry ingredients and stir just until it comes together.

4. Put the dough on a lightly floured board and knead gently just 10 or 12 times.

5. Form the dough into a ball, and then flatten it so it’s about ½ inch thick. Dough is flatten much like a scone.

6. Using a sharp knife, cut the dough into 6 triangular pieces.

7. Transfer the biscuits to a baking sheet. Bake for 10 – 12 minutes, or until golden. 

8. Serve warm with butter, Jam or delicious Pride of Dakota creamed honey (available at The Olive Barrel)

Entrees: Pork, Poultry, Meat

Tender Beef with Mushrooms

Quick and easy to prepare, but tastes like you spent all day in the kitchen. Serve it with fresh pasta and French bread for a dinner that is company-perfect. Serves 6.


2 lbs. cubed stew beef, well-trimmed

2 sweet onions, sliced

2 Tbsp. brown sugar

2 cups sliced mushrooms

1 cup beef stock

1/2 cup Olive Barrel Neopolitan Herb balsamic vinegar

1 cup sour cream

Sliced green onions and chopped parsley for garnish

Combine all ingredients except sour cream and garnish. Place in a Dutch oven, and bake at 300 degrees for 1-1/2 hours until beef is fork-tender.  Remove from heat and stir in sour cream. Place in serving dish, add garnish, and serve hot.

Glazed Black Cherry Balsamic Pork Chops


¼ c Olive Barrel Black Cherry Balsamic Vinegar

½ c black cherry preserves

½ c red wine

2 tsp chopped fresh rosemary

1 Tbsp Olive Barrel Coratina or other EVOO

½ tsp ground pepper

1 tsp sea salt or Olive Barrel Black Truffle salt

4 center cut thick pork chops


Salt and pepper the pork chops and set aside.

Mix together Black Cherry balsamic vinegar preserves, wine, and rosemary in small saucepan. Bring to a boil over medium heat. Reduce heat and simmer until reduced by half, approximately 15 minutes, stirring occasionally. Watch carefully as sauce reduces to avoid burning.

Heat skillet over medium-high heat. Add EVOO and brown chops, approximately 2 minutes per side.

Reduce temperature to medium; spoon black cherry glaze on top of each chop. Cover and cook 10 to 12 minutes or until internal temperature reaches 150°F. to 155 degrees, turning after 6 minutes. Serve, drizzling glaze over chops.

Arugula Pesto


12 ounces baby arugula washed and spun dry

4 medium garlic cloves, peeled

1 teaspoon freshly squeezed lemon juice

1/2 cup hulled, toasted pumpkin seeds

1/2 cup finely grated Pecorino Romano

1 teaspoon fresh ground pepper and salt if used (depending on how salted your pasta water is)

2/3 cup UP Oro Bailen Picual or Melgarejo Hoji Blanca extra-virgin olive oil


Cook your pasta based on the instructions. (I used fresh Pasta Mama's pasta)

Meanwhile, combine arugula, garlic, lemon juice, half of the cheese, pumpkin seeds, in a food processor. With the motor running, slowly drizzle in olive oil and process until evenly blended until finely processed. No more than a minute tops. Season well with salt (if using) and freshly ground black pepper.

Easy Vegetable Burritos


3 Peppers (red, orange and green)

2 thinly sliced red onions

2 Tbsp. EVOO (Premium  EVOO available at Olive Barrel)

5 oz. Baby spinach

1/2 C. vegetable or chicken stock

2 C. Red Pepper Soup

1 tsp each: garlic powder, onion powder or flakes, ground cumin and chili powder

salt to taste

8 in. flour tortillas

shredded cheese (cojack, mexican, cheddar or mixture of choice)

sour cream

Place 2 Tbsp. Of Olive Barrel EVOO in oven tolerant fry pan or iron skillet.

Add peppers and onions and sauce for 10 min.

Add baby spinach and let wilt- 2 min.

Remove vegetable mixture to another dish.

Add to skillet: vegetable or chicken stock, Red Pepper soup, and garlic powder,  onion powder or flakes, ground cumin and chili powder.

salt sparingly and bring to a boil. Cook for 3 min.

Place 1/3 c. of vegetable mixture in 8 in. tortilla, add shredded cheese and roll.  Place in sauce mixture in skillet. Cover each with some of mixture and repeat until skillet is full.

Add cheese over all burritos and place in 400° preheated oven. Bake for 15 to 20 minutes.

Let stand for 5 min.

Serve warm with a small spoonful of sour cream on top. (optional)

If you desire to add a protein, add chicken, steak or pork to 2 Tbsp. Olive Barrel Chipotle, Harrisa or Cayenne Olive oil to add heat and flavor.  Cook until thoroughly done.  

Recipe adapted from Healthy Food House. Video shared on Facebook Olive Barrel Page.  While you're on our FB page...Like us!!

Grilled Garlic Chicken with Summer Peach Balsamic Marinade


4 chicken breasts

1 cup fresh peach, mashed

1/2 cup OLIVE BARREL Peach White Balsamic

1 TBS Dijon mustard

1 tsp honey

1/2 tsp salt

1/8 tsp ground black pepper

1/2 tsp garlic, crushed

1 TBS fresh thyme

1/2 cup OLIVE BARREL Garlic olive oil


Combine vinegar, mustard, honey, salt, pepper, garlic, and thyme. Whisk until well blended, then add olive oil and mix. Just before you are ready to marinate chicken, stir in peaches. Pour over chicken breasts. Allow to marinate for at least 2 hours and grill.

Black Cherry Roasted Chicken

A terrific entree for your next family meal.


1/2 C Olive Barrel Black Cherry balsamic vinegar

1/4 C Olive Barrel EVOO (Arbequina, Hojiblanca, Frantoio Leccio)

12-24 large chicken legs (or 6 breasts)

Salt and pepper to taste

Mix all ingredients in a large Ziploc plastic bag. Refrigerate overnight.

Preheat your oven to 350 degrees. Remove the chicken from the marinade. Place the chicken legs on a large baking tray with sides of your choice. Pour the marinade over top of the chicken, and bake for about 40-45 minutes.

Herbs de Provence Perfect Pasta Primavera


1 lb. Olive Barrel Pasta Mama’s or Decio penne pasta or pasta of your choice

1/4 c. Olive Barrel Herbs de Provence olive oil

3 Tbsp. Olive Barrel Fused Lemon olive oil

1 quartered zucchini

1 yellow squash -diced

1 carrot-diced

1/2 pepper, red orange or yellow- chopped

1/2 lb. sugar snap peas

1/2 broccoli florets

2 cloves of garlic, peeled and minced

1 pint cherry tomatoes, halved

1/2 cup goat, mozzarella, or fontina cheese (choice of 1 cheese or use 1/4 c. of 2 different cheeses)

1/3 c. fresh basil and parsley, chopped

1/3 c. Parmesan cheese


In a large skillet heat your Herbs de Provence Olive Oil and Lemon Olive oil over a medium heat.

Add all vegetables except tomatoes to the olive oil. Mix and sauce about 2 min. You want your vegetables to br crunchy, but not raw or limp!!

Cook pasta al dente according to package instructions. Drain and add to the sautéed vegetables.

Mix gently and add tomatoes, basil, parsley and cheeses.

Salt and pepper to taste. Stir and mix gently.

Serve immediately with french bread and oil/balsamic dipping combination!

Neapolitan Herb Balsamic Grilled Pizza


Naan Bread, your favorite pre-made pizza crust or make it yourself pizza dough

Your Favorite pizza fixings:

Meats: Pepperoni, sausage, Canadian bacon etc.

Veggies:Peppers; green red, yellow orange, olives, spinach, tomatoes,

Sautéed Baby Bella or Wild Mushrooms, Caramelized Onions

Cheeses: Fontina Cheese, mozzarella cheese, goat, Parmesan

Sauce: Your favorite pizza sauce (if desired..Just brushing with olive oil is so delicious.. you don’t need sauce!!)

Try Olive Barrel Rosemary, Herbs de Provence, Garlic or Fennel Oil for brushing on dough

1/4 cup of Olive Barrel Neapolitan Herb Dark Balsamic Vinegar (drizzle on cooked pizza)


1. Heat the grill: Grilling pizza works best on a charcoal grill, but it will also work on a gas grill. Heat the grill to hot; Aim for at least 550°F. If you have a choice on your grill between direct and indirect heat, set it up so the pizza is over direct heat.

2. Gather your ingredients and toppings: You need to have everything at hand to make this successful.

3. Also, have your tools close to hand: You will want a pair of long metal tongs. A spatula may be helpful, although not absolutely necessary. You may want a hot pad or oven mitt if your grill lid gets hot.

4. Prep your dough: It should be stretched or rolled out into a thin circle. (Circle-ish — as you can see, my pizzas usually resemble continents more than they do the moon!)

5. Brush the dough with your choice of olive oil: Brush one side of the dough with oil; this is the side you'll lay down on the grill.

6. Grill one side of the pizza: Lay the dough round on the grill with the olive-oil side down. Brush the top of the dough with a thin layer of olive oil, too. Let the dough cook for about 3 minutes, with the lid off or open, or 1 to 2 minutes with the lid on. Use the tongs to lift up the dough from time to time, checking on how it is doing.

7. Top the pizza: Flip the dough over with the tongs or spatula. The dough should come up easily and flip without tearing. You need to top the pizza quickly, hence have all you tools and ingredients handy. Spread on a thin layer of sauce (if desired), some cheese, and toppings. Some toppings do better if slightly sautéed in olive oil to par cook them. If you like you ingredients a little crunchy, place them on the pizza without sautéing. It shouldn't be too heavily loaded, or the pizza won't cook well.

8. Cook the pizza: Put the lid on and cook for 3 to 5 minutes. Use your sense of smell; if the pizza smells like it's scorching, take the lid off and move the pizza to a cooler part of the grill or turn the heat down.

9. Remove the lid and check the pizza. The edges should be crisp and well-done, and the cheese should all be melted. Drag the pizza off with the spatula or tongs. Let cool for 3 minutes, drizzle with Neapolitan Herb Balsamic, cut into pieces and eat!

NOTE: When you grill pizza, you need to have everything ready to go — all the toppings, the sauce, the cheese. This is because the key to pizza on the grill is to top the pizza after you've put it on the grill. It also helps if you cook the dough for a minute or two, flip it, and then top it.*

Chicken with Potatoes, Artichokes, Olives and Garlic

This is a recipe supplied by one of our Olive Oil and Balsamic lovers. Thank you so much to Daphne Jones for this tasty, healthy chicken recipe!!!


2 T olive oil (might we suggest Olive Barrel Garlic infused olive oil)

1 chicken, about 3 lbs, cut up or 3 lbs of pieces (Daphne uses bone-in thighs)

2 pounds russet potatoes peeled and cut into quartered wedges

1 red onion, halved, sliced

1 14 oz can artichoke hearts drained and cut in half

1 8 oz jar pitted kalamata olives, drained

5 cloves garlic

1 tsp salt

1/4 tsp pepper

1 tsp dried oregano

2 lemons or drizzle Olive Barrel Sicilian Lemon Balsamic to taste in place of Lemon juice

Heat oven to 350 degrees. Heat olive oil in large dutch oven over medium-high heat.

Brown chicken in batches on all sides, about 5 minutes a batch.

Add potatoes, onion, artichoke hearts, olives, garlic cloves, oregano, salt ant pepper.

Cut 1 of the lemons into wedges; add to pan. Squeeze juice from the other lemon over

all. Discard 2nd lemon after using the juice.

Cover; cook in oven 1 hour. Remove lid. Cook until chicken is browned and potatoes are tender, stirring vegetables

and turning chicken pieces occasionally, about 30 minutes.

Alternately leave it covered and cook for 1 1/2 hours. This is what I do. Make sure it is covered tightly to keep the juices in.

I usually add some white wine, 1/2 cup or so to make more juice. You'll want to have a nice crusty bread on hand for dipping.


Thanks again Daphne!

This would be PERFECT recipe for our Romertoph Glazed Roaster.  Come see it at The Olive Barrel!

Sesame Chicken


3 boneless chicken breasts (about 1 1/2 pounds total)

For the marinade/batter:

6 tablespoons low-sodium soy sauce

2 teaspoons Olive Barrel's toasted Japanese sesame oil

1 teaspoon kosher salt

4 tablespoons all-purpose flour

4 tablespoons cornstarch

4 tablespoons water

1 teaspoon baking powder

For the sauce:

3 tablespoons Olive Barrel's toasted Japanese sesame oil

1 teaspoon ginger, minced

1 clove garlic, minced

1 teaspoon chili paste (recommended: Sambal Oelek)

2 cups low-sodium chicken broth

1/4 cup cornstarch

2 tablespoons sherry vinegar

1/2 cup sugar

2 tablespoons soy sauce

Peanut oil, for deep-frying


3 tablespoons toasted sesame seeds, for garnish

2 to 3 tablespoons finely chopped scallions, for garnish

5 to 6 cilantro sprigs, for garnish


Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.

To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.

In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 degrees F.

Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste. To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and garnish with scallions and cilantro sprigs.

Recipe courtesy of Tyler Florence

Stuffed Maple Balsamic Pork Chops


4 thick butterfly cut pork chops

2 Tbsp of Olive Barrel Chipotle Olive Oil

2 Tbsp of Olive Barrel (reduced) Maple (or Cinnamon Pear) Balsamic

1-1 1/2 Cups of Maple Balsamic stuffing (see recipe below)

Olive Barrel Roasted Garlic Sea salt (available in glass grinder)

freshly ground pepper


Preheat oven to 350°.  Season pork with Garlic sea salt and freshly course ground pepper.

In a large oven proof skillet, heat Chipotle olive oil on med high (on the stove top) and pan sear pork about 4-5 minutes on each side.  Remove pork and let cool until it is easy to handle. Open butterfly pork chop pocket.  Prepare Maple Balsamic stuffing as described in recipe below.  Divide stuffing into four equal parts. Stuff pork chops and secure with toothpicks.  Place pork back into skillet or baking dish.  Bake pork for 20 minutes, flip and drizzle with Maple Balsamic and bake for another 15-20 minutes until cooked through (internal temp is 165°)


8 tablespoons Olive Barrel Butter olive oil

1 diced large onion

1 diced green pepper

1/2 cup diced celery

15-ounce bag cubed seasoned stuffing or leftover bread seasoned with desired herbs.

1/4 cup chopped fresh parsley

2 1/2 cups reduced-sodium chicken broth

1/2 cup Olive Barrel Maple or Cinnamon Pear Balsamic

1/2 cup dried cranberries

1/4 cup sliced almonds

Olive Barrel Pink Himalayan Sea Salt and freshly milled black pepper


In a large skillet, heat Butter olive oil over medium heat and saute onion, celery, and green peppers. Stirring often, saute for about 10 minutes until the onion, celery and pepper are slightly browned.

Scrape the vegetables along with the olive oil into a large bowl. Add the seasoned bread cubes and fresh chopped leaf parsley. Stir in broth and Maple balsamic to moisten the stuffing.  Mix in cranberries and almonds and season with sea salt and pepper to taste.

This can also be used to stuff a turkey or pork tenderloin roast.  Remaining stuffing, after stuffing turkey or roast can be placed in an oven ready baking dish and warmed.

Garlic-Apricot Skillet Chicken

Garlic-Apricot Skillet Chicken


2 lbs chicken breast tenderloin, cut into bite size pieces

1/2 cup Olive Barrel Apricot Balsamic Vinegar

2 Tbsp. Olive Barrel Garlic Olive Oil (or Tuscan Herb oil)

salt and pepper to taste

1 sm. white onion, chopped

3 Tbsp. fresh, flat-leaf parsley, chopped

1 cup chicken broth

20 dried apricots or use a combination of 4 fresh apricots and 12 dried apricots


Heat Garlic oil in a large skillet over medium-high heat. Season bite-sized chicken pieces with salt nd pepper. Cook chicken in hot oil until golden brown on edges, but still pink in center-about 5 minutes. Stir in onions,and cook fo about 3 more minutes. Pour in Apricot Balsamic vinegar and let simmer, allowing it to reduce for a few minutes.Cut half of the apricots in half, leaving the others whole. This includes both dried and fresh if using both. Add apricots and chicken stock to chicken mixture. Cover and simmer over medium heat until apricots have softened-about 10-15 minutes. Sprinkle with chopped parsley and serve immediately on rice, pasta or simply alone!.

* NOTE: Michelle Castellano Senac's cookbook; As Old As Time, is available in our store. It is written to showcase all of our wonderful oils and vinegars from around the world. Come in and pick one up today or put it on your Christmas or birthday list!

Marinated Brisket with Sauteed Mushrooms


2 Tbsp Olive Barrel Garlic Olive Oil

2 Tbsp Olive Barrel White Jalapeño Balsamic

1 Tbsp Worcestershire Sauce

1/2 tsp Onion Powder

1 tsp Garlic Powder

2 cloves Garlic, minced

Sauté mushrooms in 1 tbsp. Olive Barrel Butter Olive oil

Salt to taste

Marinade 2-3 lbs Beef Brisket for 24 hours prior to cooking in Garlic Olive oil and Jalapeño Balsamic and spices.  Bake at 250 degrees for 5 hours. (Adjust time if you grill or smoke the brisket.)

Directions for grill or smoker:

Grate temperature = 200-220F

Time = 1-1.5 hours per pound.

Longer and slower is best, you need to have the collegen breakdown, which is a long slow process.

Fat side up, This is one beef cut that needs to be slow roasted until very tender..Cut thin for best results.

Add sautéed mushrooms and let brisket rest 30 minutes. You can also add mushrooms per serving for those not fond of beef & mushrooms.

***If you don’t like brisket, you can substitute another roast, just know you will have to adjust time to get roast to your perfect internal temp.!!

NY Strip Marinated with Olive Wood Smoked Olive Oil


4 - 2" thick steaks: use either strip, porterhouse, t-bone or tenderloin steaks weighing about 8 oz. each

Kosher salt and freshly ground black pepper

4 sprigs thyme or rosemary (optional)

2 garlic cloves (optional)

2 shallots, thinly sliced (optional)

3 tablespoons olive wood smoked olive oil


Generously season the steaks with salt and pepper. 

Place 2 tablespoons smoked olive oil, shallots, rosemary, and garlic

Place the steaks in a one large or two medium zipper lock or vacuum seal bags and seal. Marinate the steaks in the sealable bag for 2 hours in the Marinate the steaks in the sealable bag for 2 hours in the refrigerator

After 2 hours, remove the steaks and prepare your grill. Grill to desired doneness.  Serves 4

Honey Lime Chicken

Serves 3 | Prep Time: 5 Mins | Cook Time: 20 Mins


1 lb. skinless, boneless chicken thighs

2 cloves garlic, minced

1 heaping tablespoon honey

1 tablespoon soy sauce

1 tablespoon Olive Barrel Key Lime balsamic

2 tsp. lime zest

Pinch of cayenne pepper

Pinch of salt

Chopped parsley

Lime wedges


Preheat the oven to 400F.

Combine the chicken thighs with garlic, honey, soy sauce, lime zest, Key Lime balsamic, cayenne pepper and salt. Stir to combine well. Transfer the chicken and the honey mixture to a baking sheet lined with parchment paper or aluminum foil. Cover the chicken with aluminum foil to prevent burning.

Bake the chicken for 20 minutes, or until cooked. Broil the chicken for 1 minute to char the outside of chicken (if desired). Remove from heat, garnish with parsley and serve immediately with some lime wedges. This chicken recipe can also be grilled.


Marinade Ingredients:

1/3 cup soy sauce

1/4 cup Olive Barrel Traditional balsamic (reduced)

1/4 cup honey

1/3 cup Olive Barrel Blackberry Ginger Balsamic

1-2 Tbsp. Olive Barrel Sesame oil

1-2-more pieces ginger root, crushed

3 cloves garlic, crushed

3 Tablespoons Olive Barrel Baklouti Olive Oil

Scallions for garnish

4 pounds chicken drumsticks, wings, or cut up whole chicken


Combine all the ingredients above except the scallions in a blender or food processor and process until smooth. Reserve a few tablespoons of marinade. Pour over the chicken and refrigerate for a minimum of 2 hours or overnight. Preheat oven to 400 degrees F. (or prepare a grill for indirect cooking) Line a large sheet pan with foil and top with a wire rack. Bake chicken until cooked through and skin is crispy about 45-50 minutes. About 20 minutes through the process, turn the chicken pieces so that they crisp up evenly. Brush with additional reserved sauce as they come out of the oven and sprinkle with sliced scallions. Serve with rice, grain or starch of your choice.

Gravy Stuffed Biscuits


1 (16-ounce) can biscuits
1 egg, beaten for wash
For the gravy:
1 tablespoon Olive Barrel Extra Virgin olive oil (may also use Wild Mushroom and Sage oil)
1 small yellow onion, diced
1 pound ground pork sausage
6 tablespoons all-purpose flour
2 1/2 cups whole milk
4 packages gelatin
1/2 teaspoon thyme
1/4 teaspoon sage
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne


Make the gravy: Spray an ice cube tray with canola oil, and set aside.In a large cast-iron skillet, saute onion in olive oil over medium-high heat. Add ground sausage and cook until golden. Once done, sprinkle with flour and stir until grease from sausage thickens. Stir in milk. Add gelatin, then add thyme, sage, salt, pepper and cayenne.

Fill the ice cube tray with gravy, and refrigerate for 30 minutes.

Assemble the biscuits: Preheat the oven to 350 degrees, and line a baking sheet with parchment paper.

Split the 8 biscuits in half and place on the prepared baking sheet. Place a prepared stuffing cube on the middle of each biscuit, and cover each with the other half of biscuits. Seal each biscuit completely by pinching around the edges.

Brush each biscuit with egg wash, top with freshly ground pepper and bake for 12 to 15 minutes until golden. Serve immediately.

Entrees: Fish and Seafood

Raspberry Seafood Sauté

A simple, elegant dish. Serve with buttered noodles or rice.  Serves 4.


1/4 cup minced onion

2 Tbsp. butter or

3 Tbsp. Olive Barrel Raspberry Balsamic or substitute

Olive Barrel Cranberry Pear Balsamic

1/4 cup vegetable stock

8 oz. fresh shrimp, cooked

8 oz. fresh scallops

1/4 cup sour cream

1 Tbsp. diced tomato

Fresh raspberries for garnish

In a large skillet or wok, sauté onion in butter until transparent,

about 3 to 4 minutes. Add vinegar, stock, shrimp, and scallops.

Cook about 5 minutes, stirring often. Scallops should be

opaque. Stir in sour cream over low heat. Add tomato at the

last minute, and serve at once. Garnish with fresh raspberries

if available.

Zucchini Shrimp Scampi


2 Tablespoons Olive Barrel EVOO

Black truffle salt for seasoning (a little will go a long way!!)

1 Tablespoon minced garlic (or combine Olive Barrel Garlic Olive oil with minced garlic)

1/4 cup white wine

crushed red pepper flakes (optional to taste)

2 Tablespoons freshly squeezed lemon juice

1 pound raw jumbo shrimp, shelled and deveined

2 medium zucchini, cut into spiral noodles

Chopped parsley, for garnish


Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Saute minced garlic and red pepper flakes for about 1 min.

Add the raw shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with Black Truffle salt and pepper. Transfer shrimp to a bowl, leaving any liquid in the pan.

Increase the heat to medium. Add the white wine and lemon juice to the pan. Scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garish with parsley and serve immediately.

Crab Cakes with Sicilian Lemon Drizzle


1 ¾ lb Dungeness crab meat (or the excellent lump crab meat)

2 eggs

¼ mayonnaise

3 green onions (green and white parts), finely chopped

½ C finely chopped red bell pepper

2 teaspoons Dijon mustard

1 teaspoon Worcestershire

1 teaspoon Olive Barrel Sicilian Lemon Balsamic Vinegar

1 teaspoon Old Bay seasoning

½ teaspoon salt and white pepper

2 tablespoons finely ground cracker crumbs

½ C fine bread crumbs as needed

¼ C Parmesan Cheese, grated or shredded

¼ C Olive Barrel Garlic or Herbs de Provence Olive Oil

Cocktail or Tartar sauce- if desired


Whisk the eggs in a mixing bowl to blend.

Add mayonnaise, mustard, Worcestershire, vinegar, Old Bay seasoning, pepper and salt and whisk until smooth.

Mix in crab and cracker crumbs.

Form into 8 cakes if using as an entrée.

Place on a sheet pan covered with parchment paper or wax paper and refrigerate for at least 30 minutes.

Mix bread crumbs and finely shredded Parmesan Cheese.

Coat the crab cakes with bread crumb mixture.

Heat oil in cast iron skillet.

Add crab cakes in single layer and pan saute until golden brown on both sides.

Add drizzle of Olive Barrel Sicilian Lemon Balsamic Vinegar as desired

Chili-Lime Coconut  Shrimp



1lb raw jumbo shrimp peeled and deveined

2 tablespoons Olive Barrel Persian Lime Olive Oil

2 tablespoons Olive Barrel Coconut White Balsamic

2 tablespoons Chili Garlic Sauce

1 teaspoon Soy Sauce

1 teaspoon Cracked Black Pepper

Drizzle Sauce:

2 tablespoons Persian Lime Olive Oil

2 tablespoons Coconut White Balsamic



-In a small bowl, whisk together Persian Lime Olive Oil, chili paste and soy sauce.

-Place shrimp in plastic zip-lock bag.

-Add marinade and place in refrigerator 15-30 minutes.

-Grill shrimp on high heat 4-5 minutes turning until fully cooked.

-Whisk together Persian Lime Olive Oil and Coconut White Balsamic. Drizzle over cooked shrimp.

**Note: Serve with Basmati rice, drizzled with a little Coconut White Balsamic Vinegar.

**For a little more kick...serve with a small bowl of Pride of Dakota Wicked Jezebel sauce for dipping. You can get Wicked Jezebel at the Olive Barrel.

Salt Block Grilled Cilantro-Onion Salmon


1/3 cup Olive Barrel Cilantro & Roasted Onion Oil

¼ cup coarsely chopped fresh cilantro

¼ cup Olive Barrel Peach White Balsamic Vinegar

4 (8oz.) salmon steaks

2 Tbsp. Olive Barrel EVOOO (may use more of the Cilantro & Roasted Onion Oil or a traditional EVOO)

1 Tbsp. minced garlic Sea salt and pepper to taste

1 lime, quartered

1 Himalayan Salt block- directions below


Preheat grill at a medium-high heat. Mix the Cilantro & Roasted Onion Oil, Ripe Peach Balsamic Vinegar, and cilantro in a small bowl and set aside.

Rub the salmon steaks lightly with the 2 Tbsp. Cilantro & Roasted Onion Oil and garlic. Sprinkle with sea salt (if desired, salmon will minimally take up the salt from the salt block) and pepper. Heat Himalayan salt block as directed below. When heated, grill salmon steaks until they are opaque in center, about 4-5 minutes per side.

To Serve: Place steaks on plates. Drizzle the olive oil- vinegar- herb mixture over steaks. Garnish with lime wedges and serve.

How To Heat Your Salt Block For Grilling!

When grilling Salmon on a Himalayan salt block you don’t want to heat the Himalayan salt block too quickly. It is delicate and can break apart if exposed to extreme heat too fast. This can be done on a gas grill or charcoal grill. Usually, about 15 minutes is about right.

If you have a top rack, place the block on the top rack and close the grill to heat the salt block thoroughly. .This takes about another 15 minutes. Have a glass of wine or cold beer while you wait. Always makes the grilling more relaxing! You can tell your Himalayan Salt block is hot enough when you hold your hand about 4 inches above it and the heat is uncomfortable. Aways use silicon gloves to move a heated Himalayan salt block!

Easy Rosemary/ Balsamic Shrimp


* 1 lb uncooked, peeled & veined shrimp w/tails left on

* ½ cup Olive Barrel Rosemary Olive Oil

* 2 tablespoons Olive Barrel Pomegranate Quince or Tangerine Balsamic Vinegar

* 1 tablespoon Olive Barrel Sicilian Lemon Balsamic Vinegar

* 1 teaspoon fresh rosemary, chopped

* ¼ teaspoon red chili flakes

* sea salt, multicolored peppercorns (available  in a grinder at Olive Barrel)       


Combine all ingredients and marinade shrimp in mixture for 1 hour. 

Cook one of 2 ways:

Skewer the marinated shrimp onto wooden skewers that have been soaked in water (to avoid burning them) and  grill them about 2 minutes per side OR

Heat a tablespoon of Olive Barrel Rosemary olive oil (or Olive Barrel EVOO/ Butter Olive oil in a stick-free pan, and sauté shrimp until cooked (pink in color). 

Serve over pasta, salad or rice.

* This recipe is very versatile!  Try substituting any of your favorite Olive Barrel infused olive oil and infused balsamic vinegar for a new taste sensation!


Oven or Grilled Asparagus with Fig Balsamic Sauce


1 bunch fresh asparagus, trimmed (thinner the trunk the more tender the asparagus.)

2 T. butter

Olive Barrel Arbequina EVOO or Basil infused olive oil (you can use garlic or Tuscan Herb also)

salt and pepper to taste

1 T. soy sauce

1 t. Olive Barrel Fig Balsamic

Preheat oven to 400°. Arrange asparagus on a baking sheet. Coat with your choice Olive Barrel olive oil and season with salt and pepper. Bake asparagus 12 minutes in oven or until tender. Melt the butter in a saucepan over medium heat. Remove from heat and stir in soy sauce and balsamic. Pour over the baked asparagus to serve. If you choose to grill your asparagus, wrap in aluminum foil and grill until tender. Before serving..melt butter, soy sauce and balsamic and glaze asparagus.

Roasted Cinnamon-Pear Balsamic Sweet Potatoes


4 medium sweet potatoes, peeled and cut lengthwise into 8 wedges

1/3 c. Olive Barrel Cinnamon Pear Balsamic Vinegar

2 Tbsp. Olive Barrel Butter Olive Oil

3/4 tsp. sea salt or coarse ground salt


Preheat oven to 400°F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan. Thoroughly mix together the balsamic and oil. In a large bowl, combine potato wedges and balsamic/oil mixture. Toss sweet potato wedges in bowl until liberally coated. Arrange wedges on parchment paper-lined pan in single layer. Sprinkle with sea salt. Roast for 45 minutes until tender and the balsamic glaze has caramelized. This recipe can be used with a variety of balsamic vinegars. Experiment and find your PERFECT flavor combination!

Grilled or Chilled Fruit Kabobs



Peaches- wedged

watermelon-cut into 1-inch chunks

fresh pineapple-chunked



Olive Barrel Pineapple White balsamic vinegar

Olive Barrel Fused Eureka Lemon olive oil

Kosher salt



Preheat the grill to medium heat. Thread the fruit alternately onto metal or wooden skewers. Grill the fruit until it has caramelized, about six minutes turning several times. Sprinkle each skewer with kosher salt and brush with Lemon Olive oil..drizzle with Pineapple balsamic vinegar.

Optional: Skewer fruits, Chill in refrigerator, drizzle or brush with Lemon olive oil mixed with Pineapple White balsamic.

Serves as many as you want Total time 15 minutes.

Grilled Peaches with Rosemary & Balsamic Vinegar


Peaches- halved and pitted These may have the skin on or they can be peeled.

Fresh rosemary, chopped

Olive Barrel Rosemary Olive oil

Olive Barrel Peach Balsamic vinegar (you can glaze with dark Chocolate, Espresso or Raspberry Balsamic too...The sky is the limit!!)

Cut each peach in half and remove pits. Brush the cut surfaces lightly with Olive Barrel Rosemary oil. Oil the grates on the grill and pre-heat to medium high. Place peach halves with their cut sides facing down and grill for 5 minutes. Flip peaches over and grill for another 4 minutes. Remove from grill and drizzle with Olive Barrel White Peach balsamic vinegar. Sprinkle with chopped rosemary and serve as a side dish to pork chops, pork roast or as a simple dessert with a scoop of vanilla ice cream. You can also add berries and chopped nuts to make this a fruity/nutty delight!!

Easy Olive Barrel Gourmet Zucchini

An easy, healthy dish that will make your kids love their veggies.


One yellow zucchini

One green zucchini

Olive Barrel Chipotle olive oil

Olive Barrel Honey ginger vinegar

6 strips bacon

Olive Barrel Black truffle sea salt

Salt, pepper, and garlic powder

Chop up one yellow and one green zucchini, and place in a

medium-sized baking dish. Drizzle to taste with chipotle olive oil and honey ginger vinegar. Chop up raw bacon strips and scatter on top. Add Black Truffle Sea Salt, pepper, and garlic powder. Bake for 10 minutes at 425° and serve hot. Voila! You're a gourmet chef!

Chipotle olive oil, honey ginger vinegar, and black truffle sea salt are all available at The Olive Barrel.

Marinated Fresh Vegetables

This exciting marinade transforms fresh vegetables. Serves 4 to 6.


1/2 cup Olive Barrel EVOO or Tuscan Olive oil

1/2 cup Olive Barrel Traditional 18 year Balsamic Vinegar

2 Tbsp. lemon juice

3 Tbsp. finely chopped sweet onion

1 tsp dried tarragon

1 tsp salt

1/2 Tbsp. granulated sugar

Serve with 3 to 4 cups of cut fresh vegetables and fruits such as carrots, onion rings, summer squash, cherry tomatoes, pea pods, celery slices, broccoli, cauliflower, celery root, olives, pears, apples or seedless grapes.

Lemon Green Beans


1 Tbsp. Ultra Premium Olive Barrel EVOO

1 Tbsp. garlic, minced

1 Tbsp. shallot, minced

1/2 lb. green beans, washed and trimmed

1/3 c. Olive Barrel Sicilian Lemon Balsamic Vinegar

1/2 lemon for zest

1 Tbsp. juice

2 tsp. Olive Barrel Milanese Gremolata Olive Oil (or Butter Olive Oil)

2-3 oz. goat cheese

Salt and pepper to taste

Heat olive oil in pan, sauté shallots and garlic until translucent. Deglaze pan with Sicilian Lemon Balsamic Vinegar, add beans and cook until tender crisp, stirring constantly. Sprinkle with lemon zest and lemon juice, and drizzle with olive oil. Dot with goat cheese. Add seasonings to taste.

Tuscan Roasted Vegetables


1/2 lb. asparagus spears

1 red pepper cut into strips

1/4 lb. carrots slices

1 yellow pepper cut into strips

2 garlic cloves minced

1/2 red onion sliced

Sea Salt and fresh ground pepper

1/4 c. Olive Barrel Tuscan Herb Olive Oil

Olive Barrel Sicilian Lemon Balsamic Vinegar for drizzling

Preheat the oven to 400. Toss all ingredients in a large bowl. Place on a large baking sheet in a flat layer. Roast for 10-12 minutes or until tender and lightly browned. Arrange vegetables on a serving platter and drizzle with Sicilian Lemon. Season to taste with sea salt and fresh ground pepper. Serves 6 to 8.

Coconut Persian-Lime Rice

Another recipe for our wonderful combination of Persian Lime olive oil and White Coconut Balsamic!!


2 tablespoons Olive Barrel White Coconut Balsamic vinegar

3-4 tablespoons Olive Barrel Persian Lime olive oil

1 cup jasmine or basmati rice, uncooked

1/2 cup unsweetened, shredded coconut, toasted

1/4 cup sliced almonds, toasted

2 limes, zested and juiced (about 1 tbsp. needed)

1 small green onion, minced (about 2 tablespoons)

sea salt to taste


Cook the rice. On the stovetop, pour the rice into a medium saucepan add 1 2/3 cups water. Bring the pot to a boil, reduce to a simmer, and cook, covered tightly, for 15-20 minutes, until the liquid is absorbed. Allow rice to rest, covered, for at least 5 minutes. Scrape the rice into a large mixing bowl and fluff gently with a fork. Set aside. (If you have a rice cooker follow instructions on it. I usually use 2 parts water to 1 part rice.)

Toasting flaked coconut and almonds:

Preheat the oven to 350˚F and spread the coconut and almonds on a single layer on a baking sheet. Toast for about 4 minutes, stirring after the first 2 minutes. Watch the coconut and nuts carefully, as they can go from perfectly toasted to burned in a matter of seconds. Set aside to cool. Once cooled, toss with the lime zest and set aside.


In a small jar, combine the lime juice , minced onion, White Coconut balsamic, Persian Lime olive oil, and a big pinch of sea salt. Fasten the lid on the jar and shake vigorously to combine. Pour the vinaigrette over the rice and fold gently with a spatula to combine. Add the toasted coconut/almond/lime zest combination and fold in gently to combine. Serve warm, room temperature, or chilled.

Balsamic and Parmesan Roasted Cauliflower


1 head(s) cauliflower

large, (8 cups 1-inch-thick slices), florets

2 tablespoon Olive Barrel olive oil, extra-virgin (might we suggest Koroneicki or Cobracosa)

1 teaspoon marjoram, dried

1/4 teaspoon salt

pepper, black ground

freshly ground, to taste

2 tablespoon Olive Barrel Balsamic Vinegar.. Try our new Neopolitan Herb

1/2 cup(s) cheese, Parmesan

finely shredded


1. Preheat oven to 450°F.

2. Toss cauliflower, oil, marjoram, salt and pepper. Roast on a large rimmed baking sheet until starting to soften and brown on the bottom, 15 to 20 minutes.

3. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

Truffle Mac and Cheese


2 1/4 cups 1% low-fat milk, divided

2 cups sliced onion (about 1 medium)

1 bay leaf

12 ounces uncooked elbow macaroni

2 tablespoons all-purpose flour

3/4 teaspoon kosher salt

3/4 cup (3 ounces) shredded fontina cheese

1/2 cup (2 ounces) shredded Comte or Gruyere cheese

1 1/2 teaspoons Olive Barrel White Truffle Gourmet oil

2 ounces French bread baguette, torn

2 tablespoons grated fresh Parmesan cheese

2 garlic cloves, crushed

1 tablespoon Olive Barrel olive oil (Cobrancosa, Koroneicki or your favorite EVOO)


1. Heat 1 3/4 cups milk, onion, and bay leaf in a large saucepan to 180° or until tiny bubbles form around edges (do not boil). Cover and remove from heat; let stand 15 minutes.

2. Cook pasta according to package directions; drain.

3. Strain milk mixture through a colander over a bowl; discard solids. Return milk to saucepan over medium heat. Combine remaining 1/2 cup milk and flour in a small bowl, stirring with a whisk until well blended. Gradually stir flour mixture and salt into warm milk, stirring constantly with a whisk. Bring mixture to a boil, stirring frequently; cook 1 minute, stirring constantly. Remove from heat; let stand 6 minutes or until mixture cools to 155°. Gradually add fontina and Comté cheeses, stirring until cheeses melt. Stir in pasta and truffle oil. Spoon mixture into a 2-quart broiler-safe glass or ceramic baking dish.

4. Preheat broiler.

5. Place bread, Parmesan cheese, and garlic in a food processor; process until coarse crumbs form. Drizzle with olive oil; pulse until fine crumbs form. Sprinkle breadcrumb mixture over pasta. Place dish on middle rack in oven; broil 2 minutes or until golden brown.

Asian Asparagus and Tomato Skillet Side


2 tablespoons orange juice

1 tablespoon white wine vinegar

1-1/2 teaspoons reduced-sodium soy sauce

1 garlic clove, minced

1/2 teaspoon The Olive Barrel's Japanese sesame oil

1/2 teaspoon minced fresh gingerroot

Dash pepper

1 pound fresh asparagus, trimmed and cut into 2-inch pieces

1 teaspoon Olive Barrel EVOO ( Arbequina or Frantoio Leccino)

8 cherry tomatoes, halved


In a small bowl, combine the first seven ingredients; set aside. In a large nonstick skillet or wok, stir-fry asparagus in canola oil until crisp-tender. Add tomatoes and orange juice mixture; heat through.

Diced Roasted Dill Potatoes


4 red potatoes-diced

1/2 onion minced

salt and pepper

1/2 tsp or more dill weed (Or you could pair Olive Barrel Wild Dill oil with Tuscan-Herb Olive oil to get the flavor)

Toss with Olive Barrel Tuscan-Herb olive oil

Place in 9"X 13" glass baking dish

Roast for 45 min. to 1 hour @ 350°

Soooo Tasty!

Traditional Balsamic Grilled Brussel Sprouts


20-25 whole brussel sprouts

1 onion -cut in half & sliced thin

2 Tbsp. Olive Barrel Tuscan Herb Olive Oil

2 Tbsp. Olive Barrel Traditional 18 yr. Aged Balsamic

1 tsp. minced garlic

1 tsp. parsley


Clean and cut ends off brussel sprouts

Place brussel sprouts, onions, Tuscan Herb olive oil, Traditional 18 yr. Aged balsamic & seasonings in a plastic baggie. Ziplock bag or tie with a metal tie.

Shake bag to evenly coat brussel sprouts and onions.

Let sit in refrigerator for 4 hours, shaking bag 2 or 3 times.

When ready to grill, place sprouts and onions in a grill safe baking pan. Cover with aluminum foil.

Grill for 18-20 minutes either on top rack of grill or on side that does not have a direct flame.

Brussel sprouts and onions are done when fork can penetrate sprout with ease and onions are carmalized.

Watch closely on a grill so as not to scorch vegetables.

You can try this recipe with any of you favorite Olive Barrel Fused/infused oils or Olive Barrel fruity balsamics

Balsamic Green Beans


1 lb. fresh green beans trimmed

8 oz pearl onions

1/4 C Olive Barrel Red Apple Balsamic Vinegar

3 Tbsp. Olive Barrel Wild Mushroom and Sage olive oil

1 tbsp. butter or 2 1/4 tsp. Olive Barrel Butter olive oil

1 tsp. fresh thyme -chopped + a few sprigs for garnish

3/4 tsp salt

3/4 tsp black pepper

2 tsp dijon mustard


Preheat oven to 400°. In a saucepan, combine 2 Tbsp. Red Apple balsamic, butte or butter olive oil, Wild Mushroom and Sage olive oil, thyme, salt and pepper. Stir over medium heat until butter melts or mixture is heated through. Add onions & toss.  Spread a single layer on a baking sheet and roast for 30 min,. stirring often, until evenly browned.

Meanwhile in a large pot of boiling water, blanch green beans until al dente (just about tender), about 4 min. Drain and rinse under cold water. Set aside.

In a large bowl, combine 2 Tbsp. Wild Mushroom and Sage olive oil, Dijon mustard, remaining 2 Tbsp. Red Apple balsamic, salt and pepper (to taste). Add beans and onions, toss well. Transfer to a covered casserole dish, and bake for 20 min. or until heated through.

VARIATIONS: Use Olive Barrel White Premium vinegar for a lighter flavor and look or combine Olive Barrel Tuscan Herb olive oil and Red Apple balsamic for a herbaceous fruity flavor.  Also see recipe for Lemon Green Beans printed above for another fresh variation on your summer green beans!!

New Potatoes with Lemon Olive Oil and Chives

Perfect for the Fall potato harvest..use Reds or Russets

2 lbs new potatoes

1/8 cup freshly squeezed lemon juice

½ tsp lemon zest

¼ cup Olive Barrel Eureka Lemon olive oil

Coarse sea salt

Freshly ground black pepper

¼ cup minced fresh chives

These potatoes can be grilled, steamed or baked.

Cut large potatoes into chunks, keep small potatoes whole and transfer to a bowl.  

Grilling or baking:

Toss with lemon juice and zest, olive oil, salt and pepper or marinade for 1 hour or more.  Place potatoes on casserole or grilling pan. Drizzle with remaining oil and balsamic mixture. Bake or grill until potatoes are soft and somewhat crisp. Top with chives and serve with sour cream (optional)


Place potatoes in steamer (or steamer/rice cooker), If steaming on stove: Place in pot with water,  cover and bring to a boil over high heat.  Reduce heat and steam the potatoes for 20 minutes if small, 30 minutes if large or until easily pierced with a knife. Toss with lemon juice and zest, olive oil, salt and pepper.  If using steamer/rice cooker set as directed on cooker, 20-25 minutes. Transfer to a bowl and toss with lemon juice and zest, olive oil, salt and pepper. Let the potatoes marinate and cool off a bit.  Turn them over in the marinade several times to evenly absorb the seasonings.  Taste for salt and pepper balance, sprinkle with fresh chives.

Allison's Summer Vegetable Salad


1/3 c. Olive Barrel Tuscan Herb Olive oil

2/3 c. Olive Barrel Neapolitan Herb balsamic vinegar

2 packets of Good Seasons dry Italian dressing mix


Mix dry Good Seasons dry Italian dressing mix with oil and vinegar in a gallon size ziplock bag

Cut up broccoli, cauliflower into small flowerets.

Quarter black olives

Optional ingredients:  

sliced mini carrots

slivered red onion

cherry tomatoes- cut in half

Add equal amounts of all veggies to bag containing balsamic vinegar and Good Seasons Italian dressing.  Shake to coat all veggies. 

Let marinade for 24 to 48 hours.  The longer you let it marinate the better the flavor. 

Serve as a salad, or top baked potatoes, rice or other starches or use as an appetizer dip with Scoop chips.

Recipe shared by Gwen Corcoran..Thanks!!

Black Bean Salad with Corn, Red Peppers and Avocado in a Lime- Olive oil Vinagerette  

Servings: 6-8

Total Time: 30 Minutes


2 15-ounce cans black beans, rinsed and drained

3 ears fresh cooked corn, kernels cut off the cob

2 red bell peppers, diced

2 cloves garlic, minced

2 tablespoons minced green onions, from one medium shallot

2 teaspoons salt

1/4 teaspoon cayenne pepper

2 tablespoons sugar

9 tablespoons Olive Barrel olive oil, such as Harissa, Cayenne or Baklouti Green Chili

1 teaspoon lime zest (be sure to zest limes before juicing them)

6 tablespoons fresh lime juice

1/2 cup chopped fresh cilantro, plus more for garnish

2 ripe avocados, chopped


Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve with chips, toasted bread or as a small side dish. Serve at room temperature.

Honey Balsamic Roasted Carrots


1.5 lbs baby carrots, rinsed

2 tablespoons Olive Barrel 18 yr. Traditional balsamic vinegar (or a your favorite flavored balsamic..Maple, Honey Ginger etc.)

1 tablespoon honey, plus more for garnish

2 tablespoons Olive Barrel EVOO olive oil

salt, pepper, and fresh parsley to taste


  1. Preheat oven to 400F. Spray a small/medium baking dish with nonstick spray.
  2. In a medium sized bowl, whisk together the honey, balsamic vinegar, and olive oil.
  3. Toss the carrots in the balsamic mixture and coat well.
  4. Place carrots in baking dish and pour any remaining sauce over the carrots.
  5. Bake for 40 minutes, stirring once, until tender and carmelized.
  6. Remove from oven and drizzle with more honey.
  7. Garnish with salt, pepper, and parsley to taste

Ultimate Polenta (Vegan)

Polenta is a hearty and amazingly delicious dish made from boiled cornmeal. What follows is a simple recipe that truly highlights fresh, UP Certified Extra Virgin Olive Oil. This recipe is a crowd pleaser that requires very few steps


1 Cup Polenta style ground cornmeal

1 teaspoon garlic powder

1 Tablespoon Olive Barrel Organic California Koroneiki Extra Virgin Olive Oil

2 teaspoons Olive Barrel Garlic Olive Oil

Sea salt and fresh ground pepper to taste

Red pepper flakes Additional Garlic Olive Oil for finishing 


Bring 4 cups of lightly salted water to a boil in a medium sauce pot. Gradually add in 1 cup of polenta (cornmeal), and reduce heat to medium. While polenta is cooking, add 1 teaspoon garlic powder, fresh ground black pepper to taste and the star of the show: 1 tablespoon of Organic California Koroneiki EVOO and two teaspoons of Garlic Olive Oil.Reduce to a simmer, stirring occasionally for approximately  20-25 minutes to create a smooth, creamy consistency. When finished cooking, ladle into bowls and and for the finishing touch, drizzle a bit of Garlic EVOO on top, and sprinkle with red pepper flakes (I used Marash Red Pepper flakes). If you don’t have Marash, normal red pepper flakes will be wonderful. Recipe and photo from D'Olivio.

Marinated Grilled Vegetables

1/2 cup thickly sliced zucchini

1/2 cup sliced red bell pepper

1/2 cup sliced yellow bell pepper

1/2 cup sliced yellow squash

1/2 cup sliced red onion

16 large fresh button mushrooms

16 cherry tomatoes

1/2 cup Olive Barrel Extra Virgin olive oil (or Garlic. Tuscan Herb, Butter)

1/2 cup soy sauce

1/2 cup lemon juice

1/2 clove garlic, crushed


Place the zucchini, red bell pepper, yellow bell pepper, squash, red onion, mushrooms, and tomatoes in a large bowl.In a small bowl, mix together olive oil, soy sauce, lemon juice, and garlic. Pour over the vegetables. Cover bowl, and marinate in the refrigerator for 30 minutes.Preheat grill for medium heat.Lightly oil grate. Remove vegetables from marinade, and place on preheated grill. Cook for 12 to 15 minutes, or until tender.


Double Chip Peanut Butter Cookies


1-1/4 cups all-purpose flour

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/4 cup + 2 Tbsp. Olive Barrel Butter oil

1 cup peanut butter

3/4 cup granulated sugar, plus extra for rolling cookies

1/2 cup firmly packed light brown sugar

1 large egg

1 Tbsp milk (may need a little more as dough could be very dry)

1 tsp vanilla extract

1/2 cup peanut butter chips

¾ cup semi-sweet chocolate chips

Preheat oven to 350 degrees.

In a large bowl, whisk together the flour, the baking soda, the baking powder, and the salt. Set aside.

In another large bowl, or Kitchenaid stainless bowl, beat the butter oil and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix until combined. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips.

Roll into 1 in. balls (about 1 spoonful) and roll in sugar onto ungreased cookie sheets, I lined my cookie sheet with a silicone mat. Using a fork, lightly indent with a crisscross pattern, don’t flatten them too much! Just gently press them with the fork. Lightly sprinkle cookies with sugar. Bake for 9-11 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Blueberry Lemon Agrumato Olive Oil Sour Cream Bundt Cakes


For The Cake

2 1/2 cups unbleached all purpose flour

1 cup granulated sugar

1 teaspoon salt

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 cup sour cream

2 large eggs

1/2 cup Olive Barrel Eureka Fused lemon agrumato olive oil + 1 tablespoon

1 teaspoon vanilla extract

1 teaspoon finely grated lemon zest

2 cups washed and dried blueberries (1/2 cup reserved)

For the Simple Syrup Lemon Glazed Blueberries

1/2 cup granulated sugar

2 tablespoon fresh lemon Juice or the juice of 1 large lemon


Preheat the oven to 350°

Grease an 8 cup bundt pan with lemon olive oil, or 8- 1 cup mini-bundt pans.

In a large bowl, beat the sugar and eggs together until light yellow and thickened. Add the olive oil, lemon zest, vanilla, and sour cream.

In another bowl, whisk together the dry ingredients. Add to the wet ingredients and whisk until no dry spots of flour remain. Fold in the blueberries reserving 1/2 cup for decoration.

For the glaze, mix together the lemon juice and sugar in a microwave proof bowl. Heat for 1 minute on high. Whisk, and allow the glaze to sit until all the sugar is dissolved and the glaze has become transparent.

Bake the full size bundt pan for 45- 50 minutes, and the mini-bundt pans for 25-30 minutes or until a tester inserted in the center comes out clean. Allow to cool for at least 20 minutes before inverting.

Allow the cake to cool fully. Add the blueberries to the cooled clear syrup and toss to coat. Decorate the top/center of the bundt with the blueberries allow the glaze to run down the sides and soak into the cake. Serve immediately.

Serves 8-10

Grilled Strawberry Angel Food cups with Fig Balsamic Whipped Cream


1 lb - fresh strawberries

4 oz - heavy whipping cream

2 tsp- Olive Barrel Black Mission Fig Balsamic Vinegar

1 Tbsp - sugar

4 - miniature angel food cake cups


Heat grill to high heat.

While the grill is heating, prepare the strawberries. Rinse the strawberries in cool water, and then cut

off the top of strawberries.  Cut the strawberries in half.

Once the grill is hot, lay strawberries on heated grill flat side down. Grill the strawberries until they

have achieved grill marks.

Place the heavy whipping cream, sugar, and Olive Barrel Black Mission Fig Balsamic Vinegar into an upright mixer with a whisk attachment.  This can also be done by hand with a whisk, but it will take much more time and much more work.  Whisk until the whipped cream has stiff peaks.

Plate the angel food cups.  Top with the fig balsamic whipped cream, and then add the grilled strawberries. Finish off the plate by adding a drizzle of Olive Barrel Black Mission Fig Balsamic Vinegar.

Balsamic Drizzled Strawberries and Cream


1 container of fresh strawberries, rinsed with the tops removed and sliced in half

10 oz mascarpone cheese or cream cheese

2/3 cup confectioners sugar

Top of the line balsamic vinegar, to drizzle…try Olive Barrel Chocolate Balsamic or Trad. 18 Year

1 bunch of basil leaves

1. Mix mascarpone or cream cheese and sugar, blending until smooth. Leave at room temp for 10-15 min

2. Arrange strawberries in a bowl, atop angel food cake or by itself as you prefer

3. Spoon cheese mixture over strawberries

4. Drizzle with balsamic vinegar, less than 2 tbsps. I use Chocolate Balsamic Vinegar, which you can get from many artisan vinegar shops. Plain vinegar will work as well, so long as its fresh and quality

5. Garnish with basil leaves. Dust with confectioners sugar if greater sweetness is desired, though its not likely needed.

Persian Lime Olive Oil Sugar Cookies


1-1/2 C sugar

3/4 C Olive Barrel Persian Lime extra virgin olive oil

1 tsp vanilla

1 T Lime Juice

grate in some lime zest for sharper lime flavor

2-3/4 C flour

1/4 tsp salt

2 large eggs

2 tsp Cream of Tartar

1 tsp baking soda

colored sugar crystals, if desired

Preheat oven to 350 degrees.


Sift together flour, salt, cream of tartar and baking soda. Set aside.

In large mixing bowl, mix the lime olive oil, zest and sugar. Blend in eggs, one at a time. Add vanilla and lime juice. Add flour mixture, one cup at a time, blending well after each addition.

Cover dough and refrigerate one hour.

Lightly grease cookie sheet. Shape one tablespoon of dough into a ball, place on cookie sheet and flatten with bottom of glass that has been dipped in the decorative sugar crystals or white sugar . Sprinkle more crystals on tops of cookies after adding glaze.

Bake for 12-14 minutes, just until set and lightly golden in color. Makes about 5 doz. large cookies.

For Glaze:

* 1 C. confectioners sugar

* Juice from 1/2 a lime ( add more juice to achieve drizzling consistency)


For the Glaze:Whisk all ingredients together until combined. If glaze seems too thick you can add a little more juice to thin it out. Drizzle glaze over cooled cookies.

Roasted Cara Cara Orange Vanilla Grapes

We love it when a customer shares a recipe with us and this one sounded too good to pass up!! Thanks to Jill Bisson for sharing!! She used Cara Cara Orange Vanilla balsamic to make this, but I suspect you can use any of our fabulous premium balsamics to recreate a flavor you will love!!

Ingredients & Directions:

Lay out whole seedless green or red grapes on a aluminum foiled baking sheet.

Drizzle approx. 1/2 cup Olive Barrel Cara Cara Orange Vanilla Balsamic Vinegar over grapes.

Roast grapes in 375° preheated oven for 45 minutes watching them closely.

The grapes will start to wilt and the balsamic will appear caramelized.

Store in a mason jar within the fridge. Use on ice cream, other entree recipes or eat right out of the mason jar!!

Can you imagine this recipe with other balsamics?? How about Raspberry, Cinnamon-Pear, Fig, Blackberry-Ginger and the list is endless!!

Thanks again Jill!!

Balsamic Chocolate Truffles

Ingredients :

24 ounces dark chocolate, chopped

3/4 cup cream

6 tbsp any tart, fruity balsamic vinegar  Let’s try Olive Barrel Black Cherry Balsamic Vinegar

1 1/2 cups cocoa powder


Put Black Cherry balsamic into a small pot and bring to a boil. Reduce heat and simmer 5 minutes. Set reduced balsamic aside to cool. Melt chocolate and cream in a double boiler.  Place melted chocolate in a small bowl and add the cooled balsamic. Mix well. Cool in the refrigerator about 1 hour. Let sit at room temperature for 1 hour, until firm but moldable. Roll mixture into one inch balls and place on a parchment lined tray. Pour cocoa powder into a shallow dish and roll balls to cover. Serve immediately or store in an airtight container up to one week.

Note: You can also dip the truffle in a chocolate ganache instead of the cocoa for a different coating.

For unique flavored truffles try with Red Apple, Black currant, Raspberry, Strawberry, Espresso, Peach, Pomegranate balsamics and the list is endless!!  Experiment with your own version!!!

Refreshing Summer Peach Granita


2 C. water

1 lb. ripe peaches, unpeeled

1/3 C. sugar

3 T. Olive Barrel Peach White Balsamic Vinegar

Drop of vanilla extract


Bring the water to a boil in a medium saucepan. Add the peaches and sugar, and simmer gently 30 minutes. Allow the peaches to cool thoroughly in the liquid, and pass the contents of the pan through a fine-mesh strainer, scraping the solids to extract as much pulp as possible. Add the Peach Balsamic Vinegar and vanilla, and freeze 45 minutes to 1 hour, scraping the ice crystals that form around the edges into the center every 10 minutes with a spatula. The mixture should be of an even, grainy consistency when ready.

To serve, scoop the granita into chilled serving glasses and garnish with mint leaves.

Recipe adapted from Lidia Bastianich – found on

Blood Orange Dark Chocolate Cake with Blackberry Ginger Balsamic Reduction



6 Tbsp dark cocoa powder

1/2 cup fresh brewed strong coffee

3/4 cup all-purpose flour

1/2 tsp baking soda

Pinch of salt

2/3 cup Olive Barrel Blood Orange Fused Olive Oil

1 cup sugar

3 eggs

2 tsp vanilla extract

Reduction Sauce:

1 cup Olive Barrel Blackberry Ginger Balsamic


Preheat oven to 350 degrees. Grease 9 cake pan with olive oil and line with parchment. Combine cocoa and coffee, stir until well mixed. Set aside to cool.

Sift flour with baking soda and salt into a bowl, set aside.

Blend Blood Orange olive oil, sugar, and eggs in electric mixer bowl with whisk attachment. Mix at medium-high speed for 3-5 minutes, until lighter in color. Turn speed down to low and add chocolate mixture and vanilla extract. Add in flour mixture and mix just until combined. Pour into prepared pan and bake approximately 35-40 minutes, until set in the middle.

Cool 10 minutes then remove from pan. Dust with powdered sugar to serve when completely cool.

While cake is baking, reduce black cherry balsamic by 1/3, stirring frequently. Allow sauce to cool to room temperature. Serve cake with Black Cherry Balsamic drizzle.

*Variations: Use Black Cherry, Raspberry, Strawberry, Espresso, Dark Chocolate or your choice of Olive Barrel Balsamic Vinegars.

Espresso Balsamic Cookies Recipe


-2 cups All purpose flour

-1/2 tsp baking soda

-3/4 tsp baking powder

- 1 stick of salted butter or 1/4 C + 2 tbsp Olive Barrel Butter olive oil

-3/4 sugar

-1 egg  

2 tsp Olive Barrel Espresso Balsamic Vinegar


1. Sift flour with baking power and baking soda then set aside.

2. In the mixing bowl, cream the butter till soft and add in sugar. Beat the butter and sugar to light and fluffy about 6 mins.

2. Add in egg mix well then add espresso balsamic .

3. Slowly add flour mix with low speed till incorporated (only few mins).

4. Put the cookie batter in the piping bag with a piping tip Wilton's tip 1M and pipe the cookie batter to the greased baking tray. Bake in preheat oven 350F  for 10-12 mins.

Pear or Apple Tart with Pomegranate Quince Glaze


½ cup+ 2 Tbsp Olive Barrel Pomegranate-Quince Balsamic

1 premade pie crust, thawed

½ -1 Tbsp Olive Barrel Butter Olive Oil

4 apples or 5 pears, peeled, quartered and sliced thin

3 Tbsp honey

1 tsp ground cinnamon

2 Tbsp corn starch

Whipped cream, or ice cream, if desired


In a small saucepan, pour ½ cup of Olive Barrel Pomegranate-Quince Balsamic Vinegar. Turn the heat on low and let simmer until reduced by half, about 15-20 minutes. When thick, add the honey and let simmer 5 more minutes. Watch closely to avoid scorching. Remove from heat and set aside. The sauce will thicken as it cools.

Heat oven to 400 degrees

Roll the pre-made crust to a larger circle, if desired.

Using a circular pan with parchment paper or a pizza stone, place the pie crust in the center. Brush the crust with a little Olive Barrel Butter Olive Oil. Peel and cut the apples or pears into quarters, and then slice them and place them in a bowl with 2 Tbsp of Olive Barrel Pomegranate-Quince Balsamic. To prevent apples from browning, throw slices in the balsamic or lightly sprinkle with lemon juice. When finished, mix the cinnamon and corn starch together and sprinkle over the cut fruit. Mix well. Place the apple or pear slices in the middle of the round crust leaving a 3 inch border around the outside.

Gently fold the edges of the crust up and over the fruit in the center, pleating the crust as needed. You should have a center area, about 6" with no crust and the apples visible in the center.

Drizzle about ½ of the Pomegranate-Quince and honey reduction over the fruit center in the crust. Save the rest for drizzling after the tart is out of the oven or over individual servings.

Bake for about 35-45 minutes until the apples are tender and the crust is golden. If the crust starts to get too brown, place a piece of aluminum foil loosely over the tart. Cool slightly before serving with, if desired, whipped cream or ice cream. In season: cinnamon ice cream is superb!!

*** Just a note: To make this even easier The Olive Barrel has a premixed Apple Crisp mixture. Use this instead of your cinnamon and cornstarch!!

Exquisite Lemon Olive Oil Cake with Lemon Frosting

Serves: 8

Prep time: 15 min.

Cook time: 25 min.


1 cup Olive Barrel Frantoio Leccino Extra Virgin Olive Oil (or any other Premium EVOO of your choice
3 Eggs
1⅓ cup Whole Milk
1 Tablespoon Fresh Lemon Juice
2 Tablespoons Fresh Lemon Zest
2 Cups Sugar
2 Cups Flour
1 teaspoon Baking Powder
½ teaspoon Baking Soda
1 teaspoon Salt

    Lemon curd-optional layer filling


    1/2 cup fresh lemon juice
    2 teaspoons finely grated fresh lemon zest
    1/2 cup sugar
    3 large eggs
    3/4 stick (6 tablespoons) unsalted butter, cut into bits
      -Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
      -Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.
        Lemon Vanilla Cream Cheese Frosting:
        ½ cup Butter
        1 - 8 ounce package Cream Cheese, softened
        4 cups Powdered Sugar (may need ¼ cup more depending on consistency)
        1 Tablespoon Fresh Lemon Juice
        ½ teaspoon Lemon Zest (plus more for garnish)
        1 teaspoon Pure Vanilla 
        Lemon Zest


          Preheat oven to 325 degrees.

          -In large mixing bowl, add oil, eggs, whole milk, lemon juice, and lemon zest. Cream for 2 minutes. In large bowl, add sugar, flour, baking powder, baking soda, and salt. -Stir into egg mixture and fold. Spray two 8 or 9 inch cake pans with nonstick cooking spray. Place batter into baking pans and bake for 20-26 minutes or until toothpick comes out clean. Cool.
          For frosting:
          -In large bowl, cream together butter and cream cheese for 4-5 minutes until light and fluffy, scraping sides of bowl often. Add powdered sugar, lemon juice, vanilla and lemon zest and cream together. Chill.
          -Remove cakes from pan. Spread frosting on top of one cooled cake layer. Place other cooled cake layer on top and spread frosting all over. Garnish with lemon zest and fresh blackberries.
          -Optional: Spread lemon curd on first cake layer and then top with frosting.
          Let chill for 20-30 minutes to let frosting set up.


            Yield: 12-14 slices



            1 1/2 cups  graham cracker crumbs
            2 tbsp sugar
            1/4 cup + 2 tbsp Olive Barrel Butter Olive oil 

            PIE FILLING:

            8 oz cream cheese, room temperature
            1 ripe avocado
            1/2 cup sugar
            3 tbsp key lime juice
            3/4 cup heavy whipping cream, cold
            6 tbsp powdered or superfine sugar
            1/2 tbsp lime zest

            WHIPPED CREAM:

            1/2 cup heavy whipping cream, cold
            1/4 cup powdered or superfine sugar
            1/2 tsp Olive Barrel White Coconut balsamic
            Lime slices
            Toasted coconut -if desired


            1. Grease an 8 or 9 inch pie pan and preheat oven to 325°F
            2. Combine graham cracker crumbs, sugar and  butter olive oil in a medium bowl and mix until combined.
            3. Press the crumb mixture evenly into the bottom and up the sides of the pie pan, then bake for 8 minutes. Set aside.
            4. Add cream cheese, avocado, sugar and key lime juice to a food processor or mixer and puree until smooth and well combined. If you use a mixer make sure the avocado is smooth and creamy. Lumps will detract from the filling. Set aside.
            5. Add the heavy whipping cream and sugar to a mixer bowl and whip until stiff peaks form.
            6. Gently fold the avocado mixture and the lime zest into the whipped cream.
            7. Spread filling evenly into the crust and refrigerate until firm or overnight.
            8. When ready to serve, make the whipped cream. Add the heavy whipping cream. powdered sugar and coconut balsamic to a mixer bowl and whip until stiff peaks form.
            9. Add a dollop of whipped cream on top of pie when serving. Finish pie off with lime slices and toasted coconut, if desired.

            Chocolate & Raspberry Balsamic Cheesecake


            1/4 cup Olive Barrel Raspberry Balsamic vinegar

            2 cups fresh raspberries (about 1 pint), divided

            2 tbsp. sugar

            2 sleeves chocolate graham crackers

            1/4 cup sugar

            1/2 cup + 1 tbsp Olive Barrel Butter olive oil

            4 (8 oz.) packages cream cheese, softened

            1 cup sugar

            3 eggs

            1 T. lemon juice

            1 tbsp. vanilla extract


            SWIRL: Combine 1 c. raspberries, Olive Barrel Aged Raspberry Balsamic Vinegar, and sugar in a saucepan. Bring to a boil and then reduce to low. Cook for 15-20 minutes, stirring occasionally, until berries break down. Cool and strain to remove seeds. Set aside.

            CRUST: Heat oven to 350 degrees. Line 9x13 pan with foil. Finely crush graham crackers and stir in sugar and butter olive oil. Press into bottom and slightly up sides of prepared pan. Bake 7 minutes.

            FILLING: In a large bowl, beat cream cheese until smooth. Beat in sugar, eggs, lemon juice, and vanilla. Place 2 cups batter into a separate bowl. Blend in balsamic berry puree. Dot crust with reserved fresh berries and pour both batters over berries, alternating. Gently swirl with a knife to marbleize. Bake for 35 minutes. Remove from oven and cool. Cut into squares and refrigerate.

            Easy Peach Cobbler

            Yield: 12-14 slices


            1/4 cup unsalted butter-melted

            3 Tbsp. Olive Barrel Butter olive oil (I chose to combine oil with melted butter)

            1 cup all-purpose flour

            2 cups sugar, divided

            1 tablespoon baking powder

            Pinch of salt

            1 cup milk

            4 cups fresh peach slices

            1 tablespoon lemon juice

            Ground cinnamon or nutmeg (optional)


            Step 1

            Melt butter in a 13- x 9-inch baking dish and add 3 tbsp of butter olive oil.

            Step 2

            Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).

            Step 3

            Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.

            Step 4

            Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

            Red, White and Blue No Bake Cheesecake

            Recipe adapted from 

            • 2 cups blueberries washed
            • 1/2 cup sugar
            • 1/2 cup water
            • 1 Tbs cornstarch
            • 1 box Jello, No Bake Cheesecake mix, or Halladay’s  New York Cheese cake mix 
            • 2 Tbs sugar
            • 1/4 cup Olive Barrel Butter Olive oil (if crust is too dry  add drizzle more oil to make it workable 
            • 1-1/2 cup milk
            • 1 can Cherry pie filling 


            1. Clean and wash 2 cups of them then add to a pot with sugar, water and cornstarch. Bring to a boil over medium heat and let reduce and cook the berries down for 15 minutes. Remove from the heat and let cool completely.

            2. Prepare the crust using the graham cracker mix, sugar and melted butter. Put crust into a greased pie plate making sure to get the crust up onto the sides of the plate as well.

            3. Mix the cheesecake filling and milk together with an electric mixer for 2-4 minutes.

            4. Take half of the cheesecake filling and mix with the cooled blueberry sauce. Place the blueberry layer on the crust.

            5. Now add the rest of the filling on top of that.

            6. Put the pie into the refrigerator for at least 2 hours.

            7. Before serving add the cherry topping after refrigerating. Slice and serve. Enjoy!

            Holiday Menus

            Savory Thanksgiving Turkey With Wild Mushroom & Sage


            * One 14-16 pound turkey, rinsed, patted dry inside and out; neck, heart, and gizzard removed

            * 2 tablespoons sea salt

            * 1 tablespoon fine ground pepper

            * 1 tablespoon rosemary

            * 1 tablespoon garlic powder

            * 1 tablespoon ground sage

            * 1 large onion, quartered and separated

            * 1/2 cup Olive Barrel Wild Mushroom and Sage olive oil

            * 2 tablespoons honey

            * 2 cups chicken broth


            1. Place turkey on rack set in large roasting pan; tuck wings under.

            2. In a small bowl, combine all spices and seasonings.  Sprinkle about 1 tablespoon of the spice mixture in main cavity of turkey and then stuff with the cut onion.

            3. Pour Wild Mushroom & Sage Olive Oil over turkey skin and then season evenly (top and bottom) with remaining spice mixture.  Tie legs together to hold shape. 

            4. Let seasonings marinate on turkey up to 1 hour (or refrigerate overnight and then bring to room temperature for 1 hour before cooking).

            5. Set rack at lowest position in oven and preheat to 450oF.  Pour 1 cup chicken broth into pan with turkey.  Reduce heat to 350oF; roast turkey 2 hours.  Add remaining cup of broth to pan and drizzle the 2 tablespoons honey over the top of the turkey.

            6. Roast 1 hour, checking occasionally and pouring the wine-broth over the turkey.  Cover turkey loosely with foil.  Continue roasting until thermometer inserted into thickest part of thigh registers 175oF, about 1 hour longer.

            Easy Wild Mushroom & Sage Olive Oil Thanksgiving Stuffing


            Half a loaf of 2-day-old whole wheat bread, crusts removed or combination of pre-prepared herb seasoned cube stuffing mix.

            1 60ml bottle (4 tablespoons) of Olive Barrel Wild Mushroom & Sage Olive Oil

            3 tablespoons of an Olive Barrel Medium Extra Virgin Olive oil (Koroneicki or Cobrancosa) or Robust Extra Virgin Olive Oil (Pro Bailen Picual)

            1/2 onion, finely chopped

            2 cloves of garlic, finely chopped

            2 celery stalk, finely chopped

            chicken broth (as needed to moisten turkey)  Be careful not to over moisten as turkey will add moisture, if you choose to stuff the bird.)

            1/4 teaspoon of salt (or to taste)


            In a small pan simmer the onion and celery with the Extra Virgin Olive Oil until the onions are almost clear. Add garlic and simmer for 1-2 more minutes.

            Meanwhile, in a large bowl crumble bread into crumbs and add 2 tablespoons of Wild Mushroom & Sage Olive Oil & the salt.

            Toss so the crumbs are all evenly coated.Add cooked onion mixture to the breadcrumbs, and toss again. Transfer to a pan and put in your oven at 350F.

            After about 15-20 minutes take stuffing out and toss around. Add the remaining 2 tablespoons of Wild Mushroom & Sage Olive Oil, toss again, and bake for another 10-15 minutes or until the bread crumbs on top are turning nice and crispy. 

            Note: This recipe is for  a stuffing without a turkey or chicken. However, you can follow the same recipe and instead of baking in the oven stuff your turkey or chicken. Then baked the leftovers in the pan according to the directions.

            Mashed Hummus Potatoes


            * 3 lbs. Yukon gold potatoes

            * 3 tbsp. Olive Barrel Butter olive oil

            * 1/4 cup milk*, warmed

            * 2 cups favorite hummus, homemade or store-bought

            * 1/4 tsp. Olive Barrel white truffle salt (or more to taste)

            * 1/4 tsp. freshly-cracked black pepper

            * optional garnish: chopped fresh Italian parsley, lemon wedges, extra drizzle of olive oil


            Peel the potatoes if you would like, and cut them into large chunks, roughly the same size. Immediately add to a large stockpot and fill with water until the potatoes are covered. Bring to a boil over high heat. Then reduce heat to medium and simmer for 20-30 minutes, or until a fork will go gently through the potatoes. Remove from heat and drain the water.

            Then return pot to the burner and use a potato masher to mash the potatoes until smooth. Then turn off heat, and add in butter, warmed milk, hummus truffle salt and pepper. Stir until combined. Season with additional salt and pepper if needed.  *And if you want creamier mashed potatoes, feel free to add in more warmed milk until they reach your desired consistency.

            Serve warm, topped with optional garnishes if desired.

            Roasted Balsamic Vegetables


            * 7 oz raw cauliflower florets (half of one large head)

            * 8 oz raw yellow Summer squash, chopped (about 1 small-medium squash)

            * 8 oz raw zucchini, chopped (about 1 small-medium zucchini)

            * 4 oz raw broccoli florets (from about 1 small head)

            * 7 oz raw carrots, chopped (this was about 3 medium-large carrots)

            * 5.5 oz raw red onion, chopped large (about half a large red onion)

            * 2 tablespoons Olive Barrel extra virgin olive oil (Arbequina or for more robust flavor Oro Bailen Picual)

            * 2 tablespoons Olive Barrel Cinnamon Pear Balsamic vinegar (or your favorite balsamic for mixed vegetables)

            * Salt, to taste


            1. Preheat the oven to 425 degrees. Lightly mist a baking sheet with cooking spray and set aside

            2. In a large bowl, combine all the vegetables and mix them together. Drizzle the olive oil and vinegar over the vegetables and sprinkle on your desired amount of salt. Toss to coat. Pour vegetables onto the prepared baking sheet and roast in the oven for about 25 minutes or until caramelized.

            Rosemary Roasted Butternut Squash

            Roasting butternut squash is easy and brings out the natural sweetness in this healthy fall vegetable. It makes a nice side dish for roast chicken or turkey, or served with quinoa as a vegetarian or vegan dinner. In a hurry, use 2 pounds of pre-cubed packaged butternut squash.


            * 1 medium butternut squash, about 2 3/4 pounds (1 .25 kilos)

            * 2 tablespoons Olive Barrel Rosemary olive oil

            * 2 tablespoons fresh chopped sage leaves (or rosemary)

            * 1/2 teaspoon granulated garlic powder

            * 1/2 teaspoon salt

            * 1/4 teaspoon black pepper

            Olive Barrel Maple Balsamic vinegar or syrup, to finish (optional) 


            1. Pre-heat the oven to 400° F

            2. Cut up the squash – Using a heavy, sharp 9-10 chefs knife, slice a thin piece from the top and bottom of the squash. Next, cut across the squash where the neck and bulb meet. Using a sharp vegetable peeler (Y-peelers are easiest), peel the squash. Stand the neck portion on end and cut in half, then into 1 wide slices or planks or dice squash. Place squash planks/diced squash in a medium bowl and toss with olive oil, sage, garlic, salt and pepper. Arrange squash onto a foil lined rimmed baking sheet and roast until slices/cubes are tender when pierced with the tip of a sharp paring knife, about 25 minutes. Squash should be golden and a bit browned at the edges. Drizzle with Maple balsamic vinegar or syrup when serving if desired.

            Cinnamon Pear/Red Apple Balsamic Pie


            1 box of refrigerated pie crust

            5 Granny Smith apples, peeled and sliced

            1/2 cup firmly packed brown sugar

            1/2 cup granulated sugar

            2 tbsp all-purpose flour

            1/4 tsp salt

            ½ tsp cinnamon

            1 tsp. Apple Pie spice

            1 ½ tbsp of Olive Barrel Red Apple Aged Balsamic Vinegar

            ½ tbsp of Olive Barrel Cinnamon Pear Balsamic Vinegar

            1 tbsp lemon juice

            2 tbsp butter


            Preheat the oven to 375 degrees F.

            In a medium bowl, stir together the brown sugar, granulated sugar, flour, salt and spices. In a large bowl, toss the apples with the lemon juice and vinegars. Add the sugar mixture to the apples and stir to coat. Line a pie dish with one of the pie crusts and fill with apple mixture. Top with the remaining pie crust, pinching it with the bottom crust. Brush the top of the crust with the melted butter and bake until the filling is golden and bubbly, about 30 to 40 minutes. 

            Allow to cool slightly before serving.  Serve with Cinnamon or French Vanilla ice cream.

            Holiday Cranberry/Pear Chutney


            * 3 cups, rinsed and spoiled berries removed

            * 2 Bosc pears, peeled and cut into ¼-inch pieces

            * 1 tablespoon Olive Barrel Blood Orange Olive oil

            * 1 shallot, minced

            * 2 teaspoons chopped fresh rosemary

            * ½ teaspoon salt

            * 2/3 cup water

            * ½ cup Olive Barrel Sicilian Lemon Balsamic Vinegar

            * 1 cup brown sugar, packed


            Rinse the cranberries and pick out any spoiled berries. Drain well and set aside.

            Mince the shallot, chop the rosemary (2 teaspoons), cut the pears into ¼-inch pieces and measure out the brown sugar and ¼ cup of Sicilian lemon balsamic.

            Saute the minced shallots, rosemary and ½ teaspoon salt in a heated pan with 1  tablespoon of Blood Orange Olive Oil. Cook until shallots soften, about 2 minutes, stirring occasionally.

            To the sauteed mixture, add the 2/3 cup of water, ¼ cup of Sicilian Lemon balsamic vinegar, 1 cup of packed brown sugar. Raise the heat to high and bring to simmer, stirring to dissolve sugar. Add half of the cranberries (1½ cups) and all of the cut pear pieces and return to a simmer.  Lower heat to medium-low and simmer for about 15 minutes until cranberries have almost completely broken down and mixture has thickened.  Stir occasionally throughout.

            Next, add the remaining 1½ cups cranberries and continue to stir.  Allow to simmer another 5-7 minutes just until cranberries start to burst. Remove from heat and transfer to a serving bowl.  Let the cranberry chutney cool for at least 1 hour before serving.  Store in an airtight container, in refrigerator up to 3 days.

            **This is great on pork, turkey/chicken or beef tenderloin.  Try it on fish for a different variation.

            New Year’s Cinnamon Pear Eggnog


            4 cups half & half

            2 cups sugar

            12 egg yolks

            2 cups heavy cream

            ½ cup Olive Barrel Cinnamon Pear Balsamic vinegar




            Bring the half & half and sugar to a simmer.  In a large bowl, whisk the egg yolks until thickened, 3 to 5 minutes.  Temper the egg yolks by adding some of the hot half & half and whisking, and then add the egg yolks to the half & half and bring back to a simmer.  Cook on low heat until the custard coats the back of a spoon, another 3 to 5 minutes.  Strain and refrigerate overnight.  Bring the  Cinnamon Pear Balsamic Vinegar to a simmer in a small sauce pan and cook until reduced by half, 8 to 10 minutes.  Let cool to room temperature.Whisk the heavy cream until they almost reach the hard peak stage.  Fold in the  Cinnamon Pear Balsamic Vinegar syrup.  Add the cinnamon pear cream to the egg custard and stir.To serve, ladle some of the eggnog into a cup and sprinkle with a little cinnamon and nutmeg.

            Easy Balsamic Mimosas

            Pour some bubbly (champagne, or sparkling wine or juice) into a tall flute.

            Add a splash (up to 1 Tbsp) of your favorite Olive Barrel Balsamic.

            Serve. ..Sip... Enjoy!

            Try any fruity balsamic, but we especially like Peach Balsamic, and Raspberry Balsamic, or even Traditional Balsamic Vinegar for a more savory Balsamic Mimosa.

            Feel free to share this recipe!

            Sausage Cornbread Stuffed Mushroom Caps


            1 tablespoon extra-virgin olive oil, one turn of the pan

            24 large gourmet stuffing mushroom caps, stems removed and reserved brushed with damp towel

            Salt and pepper


            1 1/2 teaspoons Olive Barrel Frantoio Leccino Extra Virgin Olive oil, half a turn of the pan

            1 teaspoon Olive Barrel Wild Mushroom and Sage Olive oil, back in pan

            3/4 pound sweet bulk Italian sausage

            4 cloves garlic, chopped

            20 stems mushrooms, finely chopped

            1 rib of celery and green, leafy top from the heart of the stalk, chopped

            1/2 small onion, chopped

            1/2 small red bell pepper, seeded and chopped

            1/2 to 3/4 C. chopped fresh spinach

            1 cup crumbled cornbread, toasted and buttered

            1/2 cup grated Monterey Jack


            Preheat oven to 500 degrees F.

            Heat a large skillet over medium high heat. Add Frantoio Leccino EVOO and mushroom caps and season caps with salt and pepper. Saute caps 5 to 7 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps. Transfer caps to a small nonstick baking sheet. Wipe out skillet and return to heat. Add a touch of Wild Mushroom and Sage oil and the sausage to the hot skillet. Brown and crumble sausage for 3 minutes. In a food processor pulse and chop the garlic, add mushroom stems and pulse to chop the mushroom stems. Add celery, onion and red bell pepper to the mushrooms and pulse to chop. Remove mixture from the processor and saute veggies and mushrooms over medium high heat another 3 to 5 minutes with sausage mixture. Add spinach and stir into stuffing. Add 3/4 cup of cornbread mixture and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2 or 3 minutes. Fill caps with stuffing using a small scoop or large spoon. Place caps in hot oven and reduce heat to 450 degrees F. Top with 1/4 cup reserved cornbread mixture. Bake 6 to 8 minutes to crisp edges of stuffing and set stuffing in mushrooms. Transfer stuffed mushrooms to a serving plate.