f r e s h  o l i v e  o i l s.    a g e d  b a l s a m i c s.

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Garlic Spinach with Pasta (a light entrée)

Cook your favorite pasta al dente. (2-3 cups cooked pasta) Set aside. Fry 3-4 pieces bacon, cut into small pieces, until crisp. Remove from pan and drain thoroughly. Sauté 1-2 packages fresh spinach in Olio black truffle garlic olive oil (1/4-1/3 cu.) until wilted. Toss spinach with pasta. Add salt and pepper to taste. Place on platter. Top with the bacon and freshly grated parmesan cheese.

Homemade Lemon Olive Oil Mayonnaise

Delicious served on asparagus or broccoli or to accompany fish.

Place 3 medium egg yolks with one tablespoon of fresh lemon juice and a pinch of salt and white pepper in the bowl of a food processor. Mix together 1 tablespoon extra-virgin olive oil and 1 tablespoon Olio lemon infused olive oil. Turn on the processor and slowly add the oil mixture until all oil is added. If the mayonnaise is too thick, add a small amount of cold water until it reaches the desired consistency.

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Grilled Mango Pork Tenderloin

Coat a small pork tenderloin in 1/3 cup mango vinegar. Marinate for 1 hour. Pour ½ cup Olio mango balsamic vinegar into small saucepan. Simmer slowly to reduce by 1/3 or until slightly thickened. Cover the saucepan and leave until meat is ready. Season the pork with salt and pepper and grill over medium heat, turning after 7 minutes. (Baste the meat before and after turning.) Continue cooking for 7 minutes longer or until desired temperature. Remove to warm platter. Slice and drizzle with reduced mango balsamic.

Simple Pomegranate Balsamic Salad Dressing

- ¼ cup pomegranate balsamic
- ¼ cup extra virgin olive oil
- Pinch of pepper
- Pinch of salt
- Pinch of garlic powder

Mix ingredients in a bowl. Taste. (If you prefer, adjust quantities to your pallet’s liking!) Then drizzle over a salad (think spinach salad, feta cheese, sliced almonds & raisins). Best to drizzle a little, toss in with salad, then add more if necessary to ensure you don’t over-dress. Delicious.

Bergamot Lemon Balsamic Glazed Salmon

- 4 salmon filets
- ½ tspn ground black pepper
- ½ tspn salt
- 1-2 tspn olive oil (Olio Rosemary Olive Oil is delicious with this recipe)
- 1 tspn minced garlic
- 1 tbspn dried rosemary
- 2 tbspn Olio Bergamot Lemon Balsamic

Pre-heat oven to 350. Rinse salmon filets, pat dry and place in baking pan. Brush tops with olive oil and bergamot lemon balsamic. Sprinkle with pepper, salt, garlic and rosemary. Transfer to oven and cook until thickest part of salmon registers at least 125 degrees andhas very little translucency in color. Optional: Drizzle additional bergamot lemon balsamic lightly across salmon, or around plate to dip.

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Chocolate Fruit Salad

- ¼ cup blood orange olive oil
- ¼ cup chocolate balsamic
- Pinch salt
- Pinch pepper
- 1 tspn mayonnaise (this holds the dressing together nicely)
- Sliced strawberries
- Sliced orange (preferably blood oranges!)
- Mixed greens
- Freshly grated parmesan or blue cheese
- Candied walnuts (or plain walnuts will alsowork)

Combine oil, balsamic, mayonnaise, salt and pepper in separate bowl. Taste and adjust quantities to your pallet’s liking as needed. Toss slowly with salad greens until desired consistency is achieved. Then top with strawberries, oranges, cheese and walnuts.

Black Walnut Bleu Cheese Sauce

Simple sauce for grilled meats (steak, pork, chicken):

- ¼ cup crumbled bleu cheese
- 2/3 cup heavy cream
- Black walnut balsamic vinegar

Pour bleu cheese and heavy cream into small saucepan. Heat on low-med until bleu cheese has melted into cream and consistency is thick like a sauce. Pour this, along with the black walnut balsamic directly onto your grilled meat, or combine and use them as a dip. This versatile sauce is also fantastic drizzled over fall soups, like pumpkin or butternut squash.

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Black Truffle Garlic Swiss Chard

(Thanks to Rebecca C. for contributing this recipe!)

- One bunch swiss chard
- 1.5 tbsp truffle olive oil
- 3 cloves garlic
- 1 tbsp cumin seeds
- salt to taste

Heat oil in pan on medum high. When hot, toss in garlic, stir fry for about 30 seconds. Toss in cumin seeds, stir fry for about 30 seconds. Toss in all swiss chard and salt. Stir fry until chard is cooked to your liking. Serve over quinoa or rice.

Rosemary Hummus & Pita

(Thanks to Lisa B. for contributing this recipe!)

Rosemary Hummus:
- 1 15 oz can of garbanzo beans (chick peas)
- 1 clove of garlic
- 1/2 tsp of salt (or more to your liking)
- 1/4 tsp red pepper flakes
- 1/4 tsp ground black pepper
- 1 tbsp Olio Rosemary Olive Oil
- Few sprigs of fresh rosemary (optional)
- Juice of 1/3 lemon

Drain the chickpeas (reserve liquid). Put the chickpeas and all other ingredients into a food processor or blender & blend until smooth. Add reserved chick pea liquid until desired consistency is achieved. You can really have fun with this Hummus recipe, no exact measurements needed, and you can substitute with other flavors of olive oil and spices as you go.

Pitas:
- 1 package pita bread
- Olio Rosemary Olive Oil
- Salt & Pepper
- Dried Oregano

Preheat oven to 400. Cut each pita into 8 small triangles & place on a baking sheet. Drizzle the pitas with Olio Rosemary Olive Oil. Sprinkle salt, pepper and oregano over the pitas. Bake for 7 mins or until golden and crispy (watch them, all ovens vary).

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Caramelized Bananas with Chocolate Balsamic

(Thanks to Steve for contributing this recipe!)

- 4 bananas
- Sugar
- 1 Valencia orange
- Chopped pistachio
- Vanilla ice cream

Peel and slice bananas lengthwise. Sprinkle bananas with sugar. Peel and slice orange into wheels. Grill bananas and oranges on a non stick flat top or iron griddle/pan until bananas are caramelized (about 400 degrees or med-high heat). Arrange bananas and oranges on a plate with a scoop of vanilla ice cream. Drizzle with Olio Chocolate Balsamic Vinegar, and sprinkle with chopped pistachio. Serves 2-4.

Southern Style Gravy (with biscuits of course!)

(Thanks to Jon B. for contributing this recipe!)

- 2 tbsp butter
- 1/4 cup Olio Organic Greek Olive Oil
- 1/2 cup flour
- salt & pepper
- 4-6 shakes Worcester sauce
- cooked sausage, ham or other preferred meat

Cut sausage (or other meat) into tiny pieces. Melt butter in skillet on med-high heat until brown. Add the olive oil and heat. Add flour and whisk until ingredients are paste-like. Add dash of salt & pepper, and 4-6 shakes of Worcester sauce. Pour in milk and whisk continuously until gravy is bubbling at edges of skillet. Reduce heat to low and continue to whisk until desired thickness is achieved. Add meat. Serve over fresh buttermilk biscuits.

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Butternut Squash Soup with Blue Cheese and Aged Balsamic

Thanks to Andrea for contributing this recipe! You can use most any butternut squash soup recipe, but the one below is Andrea’s favorite – the pungent cheesiness of the blue cheese sauce combined with the sweet & tart aged balsamic is mouth-watering atop the soup.

- 3 pounds butternut squash, split lengthwise and seeded
- ½ cup (1 stick) unsalted butter
- ½ medium onion, finely chopped
- 1 garlic cloves, finely chopped
- ½ celery rib, finely chopped
- 2 tablespoons salt
- ½ teaspoon freshly ground black pepper
- 1 ½ apples (Braeburn, Fuji, or Gala), peeled, cored, and sliced thinly
- 1 ½ cups apple cider
- ½ gallon vegetable stock
- ¼ pound blue cheese
- ½ cup heavy cream
- ¼ cup Olio Pomegranate Balsamic Vinegar (or your favorite flavor!)
- 2 tablespoon green (hulled) pumpkin seeds (optional)

Preheat oven to 350°F. Place squash cut side down on rimmed one-inch-deep sheet pan. Add 2 cups water and roast until squash is very tender (~45 min). Remove from oven, drain remaining water, and let cool.

Meanwhile melt butter in 6 qt pot (moderate heat). Add onions, garlic, celery, 3 tbsp salt, and 1 tspn pepper and sauté until onions are soft (~10 min). Add apples and sauté until tender (~3-4 min). Add apple cider and bring to boil. Reduce heat and simmer uncovered until liquid is reduced by half. When squash is cool, scoop out flesh and add to soup. Add stock and remaining tbsp salt, raise heat to high, and bring to boil. Reduce heat and simmer uncovered until all vegetables are tender, (~25 min).

In small saucepan over medium-low heat, heat cheese and heavy cream, stirring occasionally, until melted, about 10 minutes. Keep warm. *Optional: Toast pumpkin seeds over moderate heat, stirring constantly, until puffed and golden (4-5 min). In batches, purée soup until smooth and return to pot. Set over moderate heat and return to simmer. When serving, top soup with blue cheese mixture, Olio Pomegranate Balsamic Vinegar, and sprinkle with toasted pumpkin seeds. Serves 7-10 people.

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Balsamic Barbeque Pork Sliders

Recipe by Suzanne Griesmer, Discreat Gourmet.

Ingredients:

4 pounds pork shoulder roast (butt)
1 tsp dried oregano
1 tsp chili powder
1 Tbsp ground cumin
1 Tbsp salt
black pepper to taste
3 cloves garlic
1 Tbsp extra virgin olive oil
2 Tbsp white wine vinegar
1 onion

For the Balsamic Barbeque Sauce:
1 cup aged Olio balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper

Rinse and pat dry the pork shoulder. Combine in a food processor or blender the dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine vinegar. Cut onion into quarters and put it in the food processor with the spices. Blend mixture until totally combined and then pour it over the pork shoulder and rub in.

Place the pork into a roasting pan or Dutch oven and add two cups of water. Cover tightly and roast pork at 300º for several hours (4 to 6). When it’s done, let it rest for 15 minutes before shredding. (Alternately, place the pork into a crock pot and let cook for 9 to 10 hours on low or 4 to 5 hours on high). Shred the pork shoulder using two forks and discard the cooking liquid. After shredding, add Barbeque Sauce to the pork and let it cook for an additional hour or so at 300 if using the oven, on low if using a crock pot.

For the Barbeque Sauce:
While pork is cooking, combine all the ingredients in a small saucepan and stir until incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes. Note: Sauce can be made two days ahead and kept refrigerated.

To assemble and serve: Mound pork on slider buns. Great toppings include cole slaw or pickles.

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Lemon Olive Oil Cake with Balsamic Berries

Recipe by Suzanne Griesmer, Discreat Gourmet.

Ingredients:
For the Cake:
¾ cup Olio lemon olive oil, plus additional for greasing pan
1 large lemon
1 cup all purpose flour
5 large eggs, separated, reserving 1 white for another use
¾ cup plus 1½ Tbsp sugar
Special equipment: 9-inch spring form pan, parchment paper

For the Berries:
3 ½ cups sliced hulled strawberries or mixed summer berries
¼ cup sugar
1½ Tbsp Olio aged balsamic vinegar

Put oven rack in middle position. Preheat to 350°F. Grease spring form pan with some oil (or spray with Pam), then line bottom with a round of parchment paper. Oil parchment.
Finely grate enough lemon zest to measure 1½ tsp and whisk together with flour. Halve lemon, then squeeze and reserve 1½ Tbsp fresh lemon juice.
Beat together yolks and ½ cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 mins. Reduce speed to med. and add olive oil (¾ cup) and reserved lemon juice, beating until just combined. Using a wooden spoon, stir in flour mixture (do not beat) until just combined.
Beat egg whites (from 4 eggs) with ½ tsp salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add ¼ cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes. Gently fold one third of whites into yolk mixture to lighten then, fold in remaining whites gently but thoroughly.
Transfer batter to spring form pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 ½ Tbsp sugar. Bake until puffed and golden and a toothpick inserted in center of cake comes out clean, about 40 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate and top with Balsamic Berries.

Balsamic Berries:
While cake is baking, combine all ingredients in medium bowl. Let stand at room temperature until juices form, at least 1 hour and up to 3 hours.

Balsamic Glazed Roasted Root Vegetables

Recipe by Suzanne Griesmer, Discreat Gourmet.

Ingredients:

For the Vegetables:
1 medium butternut squash, peeled, halved and seeded
2 to 3 sweet potatoes, peeled
1 to 2 beets, peeled
2 to 3 turnips, peeled
2 Tbsp Olio Extra Virgin Olive Oil
½ Tbsp kosher salt
½ tsp ground black pepper

For the Glaze:
½ cup of balsamic vinegar
½ cup of water
2 Tbsp brown sugar

Preheat oven to 400. Line a baking pan with aluminum foil (for easier clean up).

Cut vegetables into similarly sized chunks and toss in pan with the extra virgin olive oil, salt and pepper. Cover pan with aluminum foil and roast about 30 minutes. Remove pan from oven, pour the glaze over the vegetables and continue to roast for another 15 minutes or so, until the vegetables are fork tender and slightly caramelized.

For the Glaze:
Stir the vinegar, water, and brown sugar together in a saucepot.
 Cook and stir at a low simmer until the sauce thickens, about 10 minutes.

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