zionsvilleoliveoil

The Olive Press April 2026

Fri, 24 Apr 2026 16:08:45 GMT

�� Dates to Remember

Presented by the Zionsville Chamber of Commerce

The 41st Annual Brick Street Market will be held Saturday, May 2, 2026 from 10 am to 4 pm.

Visitors can stroll through arts, crafts, and food booths set up along Zionsville’s historic brick Main Street while browsing our unique Village shops and restaurants. Vendors are carefully selected to offer only handcrafted and handmade items, so you’re sure to find something truly one of a kind.

Vendor space is sold out, and tickets are not required to attend.

Time: 10am-4pm

May 16th – Zionsville Farmers Market Begins

Our market can be found at the south end of Zionsville’s brick Main Street, held between Hawthorne and Pine Street.

Time: 8am-Noon

June 11th – Sip, Stroll & Shop

Presented by Main Street Zionsville

Stroll the Main Street Zionsville district, step into welcoming shops, and experience treats, specials, and surprises along the way. Each shop offers its own unique touch, creating a perfect night out with friends.

Time: 4:00 pm – 8:00 pm

�� What’s New

We have a few new items in the shop we’re excited to share:

In the Pantry:

Gluten-Free Focaccia Mix
Gluten-Free Deep Dish Pizza Mix

Olive Oil Update:

Porcini Mushroom Olive Oil — a revived favorite (formerly Mushroom & Sage)

Seasonal Favorites (Limited Time):

Dill Olive Oil
Mango Balsamic
Blueberry Balsamic

�� New Class Format

Over the past couple of months, we’ve been working on refreshing our event classes,

and we’re excited to introduce our new Vinaigrette 101 Class.

This class can now be hosted:

In our shop
In your home
Or at your business

It’s a fun, hands-on way to learn, taste, and create.

�� See our website for full details and booking information.

Find Us Around Town

Can’t make it into the shop? We’ve got you covered! You can also find a selection of our

products at some of our favorite local spots. Whether you're out shopping or exploring

nearby communities, it’s easy to bring a little Zionsville Olive Oil home with you.

Visit us at:

Hayloft : 1016 E Main St. Brownsburg
Bear’s Garden Center : 7824 N S.R. 39 Lizton
For the Love of Design : 4800 W Smith Valley Rd. Greenwood
Four Seasons Local Market (new!) 128 S Washington St, Crawfordsville

The Olive Press February 2026

Mon, 23 Feb 2026 21:16:32 GMT

What's New on the Seasonal Shelf?

Spain 2025 Harvest Has Arrived

Arbequina

Crush Date: October 2025

Origin: Spain

Polyphenols: 274

Acidity: 0.09

This year’s Arbequina is beautifully balanced and exceptionally vibrant. Thanks to abundant sunshine and early harvest timing, you’ll notice a gorgeous green hue and fresh, creamy character with soft almond notes and a clean finish.

Family Reserve Picual

Crush Date: October 2025

Origin: Jaén, Spain

Polyphenols: 376

Picual olives are naturally green in profile, and this year’s harvest truly shines. Bright, herbaceous, and beautifully structured with that signature pepper finish. The strong sunshine during the growing season enhanced the chlorophyll, resulting in a stunning emerald color and bold freshness. No additives. Ever. Just pure crushed olives.

Italy 2025 Harvest

Coratina

Crush Date: November 2025

Origin: Italy

Polyphenols: 726

Acidity: 0.12

Bold. Structured. Powerful. Coratina is known worldwide as one of the highest-polyphenol olives — and this year delivers in a big way. Bright and intense, this oil is packed with notes of crisp green apple and green almond layered with classic bitter tones of radicchio, olive leaf, green tea, mint, and fennel. It finishes with bold capsicum and chili pepper, rounded out by the lingering warmth of horseradish. With 726 polyphenols, this oil is an antioxidant powerhouse.

Shelf Update: A Spicy Shift

As many of you know, we track sales closely to keep our tasting gallery fresh and seasonal. We are officially phasing out Chipotle Olive Oil. It’s been a favorite for many years, but it’s time to make space for a new seasonal standout that has earned a permanent place on our shelf.

Spicy Green Chili Pressato Olive Oil

This all-natural Spicy Green Chili Pressato olive oil is produced by crushing olives and fresh Baklouti peppers simultaneously in the same press — without the use of added essences or flavorings. This process allows the essential oils from the peppers to harmonize naturally

with the oil from Arbequina olives, creating a beautifully balanced heat.

Produced in the Murcia region of Spain, where fruits and herbs are grown exclusively for MillPress.

This Southeast coastal, sub-tropical region of Spain is known for its premium citrus, peppers, and aromatic herbs.

We do have a few bottles of Chipotle Olive Oil remaining. Ask our team members before it’s gone.

Harvest Highlight

The Spain harvest delivered exceptional color and vibrancy in both Arbequina and Picual thanks to sunshine and early harvest timing. Meanwhile, Italy gave us structure and intensity — especially in Coratina with its impressive 726 polyphenols. Different regions. Different personalities. All exceptionally fresh.

Fun Fact

That peppery “catch” in your throat comes from polyphenols — natural antioxidant compounds. The stronger the pepper finish, the higher the antioxidant potential.

The Olive Press - November 2025

Wed, 05 Nov 2025 15:45:24 GMT

What's New on the Seasonal Shelf?

It may still feel like fall, but with only eight weeks until Christmas, we’ve started putting out our holiday gift sets — and they’re looking festive and fabulous!

We’ve introduced new combos in our Two-Pack Pairings, each with brand-new recipes to inspire your holiday cooking. Plus, we’ve created exciting new combinations in our Mini Pairings — the perfect stocking stuffer or hostess gift.

Want a sneak peek? Visit our website to see them all or place an early order:
https://www.zionsvilleoliveoil.com/gifts-sets

And back by popular demand — our Bread Dipping Sets and Collection Sets are returning to the shelves! These customer favorites make elegant, easy gifts for every olive oil lover on your list.

Fun Fact

We’ve learned that the fall harvest is almost complete in the Northern Hemisphere! Once we receive word on this year’s results, we’ll be sure to share the details — including the arrival of the 2025 Northern harvest.

While we wait, we’ve introduced a beautiful Spring Harvest Arbosana from Chile. Delicate, fruity, and floral, this Chilean Arbosana has a lovely aroma with low bitterness and gentle pungency, offering a warming peppercorn finish on the back of the palate.

You’ll taste predominant notes of green and ripe apple, with subtle hints of mint, green tea, and fennel, creating an oil that is harmonious, approachable, and versatile.

For now, Arbosana is temporarily replacing our Arbequina, which will be out of stock until the new crush arrives around the start of the new year.

Pairing of the Month: We Couldn't Pick Just One!

With so many incredible flavors in store this season, we simply couldn’t narrow it down to just one pairing! Whether you’re roasting, dipping, or dressing, these combinations are perfect for adding warmth and brightness to your holiday dishes:

- Bourbon Maple Balsamic + Blood Orange Olive Oil — rich, sweet, and citrusy.

- Fig Balsamic + Tuscan Herb Olive Oil — a classic and savory pairing

- Gremolata Olive Oil + Sicilian Lemon Balsamic — vibrant and zesty.

- Herbes de Provence Olive Oil + Harvest Apple Balsamic — earthy and sweet.

Mix, match, and drizzle to your heart’s content — after all, the best pairing is the one you love most!

Save The Date!

Saturday, November 29th – Shop Local Saturday!
Join us in celebrating our local businesses and finding unique gifts for everyone on your list. It’s the perfect time to explore the Village and support your favorite Main Street shops.

Thursday, December 11th – Ladies’ Night!
Most shops in the Village will stay open until 9 PM for a fun evening of late-night holiday shopping, festive treats, and plenty of cheer. Gather your friends and make it a night out in Zionsville!

Product Reintroduction & Education: Our Imported Olives

At Zionsville Olive Oil, we’re excited to reintroduce and expand our line of Imported Olives — and share what makes ours so unique!

Unlike many mass-produced olives, our olives are not soaked in a lye solution. Traditionally, some producers submerge olives in a strong alkali (lye) bath to speed up the curing process. The goal is for the lye to penetrate into the flesh, hydrolyzing the bitter phenolics and softening the tissue. However, this method often results in mushy texture and loss of natural flavor.

Our process is different. We never use lye. Instead, our olives are naturally cured using vinegar and salt, which gently penetrate the flesh and remove bitterness while maintaining a crisper, more authentic texture and a beautifully balanced flavor.

We’ve also expanded our olive selection! In addition to our customer favorites — Blue Cheese Stuffed, Lemon Stuffed, Garlic Stuffed, and Queen Olives — we now offer:

- Pitted Kalamata Olives
- Smoked Pitted Kalamata Olives
- Green Olive Tapenade
- Kalamata Olive Tapenade

Stop in to sample these delicious additions and taste the difference that natural curing makes!

Thank you for reading the November edition of The Olive Press. Stop in soon to taste what’s new and discover your favorite holiday pairings!

Garlic Herb Chicken

Fri, 10 Oct 2025 15:43:55 GMT

Ingredients:

1/4 Cup Garlic Olive Oil
1/4 Cup Italian Herb of Naples Balsamic Vinegar
1 TBSP Honey
1 TBSP Dijon Mustard
2 TBSP Chopped Parsley
4 Chicken Breasts
Salt & Pepper to taste

Directions:

Whisk together all the ingredients and pour into a Ziplock bag or casserole dish.
Add chicken breasts to the marinade mix and allow to marinate for 2 - 3 hours or overnight in the refrigerator.
Preheat grill or oven to 400°.
Salt & Pepper to taste.
Grill chicken until completely cooked or bake in oven on a baking tray and drizzle with leftover marinade. Bake uncovered for 30 minutes until chicken is completely cooked.

The Olive Press - July 2025

Mon, 21 Jul 2025 15:03:49 GMT

What's New on the Seasonal Shelf?

Coratina Extra Virgin Olive Oil is back! After a brief moment out of stock, our fan-favorite Coratina EVOO has returned—and it’s bolder than ever.

Why is Coratina so popular? This 2024 harvest boasts sky-high polyphenols (724 ppm/kg) and an excellent free acidity of just 0.16%—well below the industry max of 0.8%. That means a fresher, more stable oil that’s packed with antioxidants and health benefits.

What are polyphenols? Polyphenols are powerful plant-based antioxidants that reduce inflammation, protect against disease, and give EVOO its peppery bite.

Why is low acidity important? Lower acidity means the olives were pressed quickly and carefully, preserving flavor, freshness, and nutrients. It’s a key marker of quality in extra virgin olive oil.

Stop by to taste the bold, health-packed Coratina—back on our shelves and worth the wait!

Fun Fact – Grocery Store EVOO vs. Zionsville Olive Oil

Not all olive oils are created equal! Mass-produced olive oils—like those found in most grocery stores—often have polyphenol levels as low as 50–100 mg/kg at bottling, and those numbers drop quickly due to age and improper storage.

In contrast, the fresh, premium EVOOs at Zionsville Olive Oil range from 250 to 725 mg/kg in polyphenols—a huge difference in both flavor and health benefits.

Why the gap?
- Age: Grocery store oils may be 12+ months old before you buy them.
- Harvest timing: Big producers harvest late for yield, not quality—late-harvest olives = fewer polyphenols.
- Storage: Heat and light during transport and on store shelves degrade the oil.

At Zionsville Olive Oil, we source for freshness, harvest timing, and proper storage—the opposite of mass-market brands.

Know Before You Buy: What to Ask About Your Olive Oil

Buying quality extra virgin olive oil (EVOO) isn’t just about the label—it’s about asking the right questions:

*When was it harvested? Olive oil is best used within 24 months of harvest for peak flavor and nutrition.

* Is it from a single source? The best EVOOs come from one grove and are made from one type of olive. That’s why our plain EVOOs have names like Arbequina, Picual, and Coratina—they’re named after the olive they’re crushed from!

*Can you ask for the nutrition facts? Absolutely. You should know the polyphenol content (for antioxidants) and acidity level (for freshness and quality). At Zionsville Olive Oil, we’re proud to share those details.

Pairing of the Month: Basil Pressato EVOO & Peach Balsamic

Basil Pressato Extra Virgin Olive Oil

This all-natural Basil Pressato olive oil is produced by crushing the olives and basil simultaneously in the same press without the use of any added essences or flavors. This process allows for the essential oils from the basil to harmonize with the oil from Arbequina olives.

Produced in the Murcia region of Spain, where the fruits and herbs are grown exclusively for our wholesaler. This Southeast coastal, sub-tropical region of Spain is known for its premium citrus, peppers, and aromatic herbs.

The aroma of this olive oil is true-to-herb; freshly picked basil is heavily prominent. This oil is best showcased as a finishing touch on one of your signature dishes.

Peach Balsamic Vinegar

We like Peach White Balsamic in salad dressings, marinades, chutneys, and in sweet glazes on smoky barbecue. Our true-to-fruit Peach Balsamic epitomizes the flavors of freshly picked, ripe peaches immersed in the highest quality white balsamic. A flavor explosion of fruity and sweet sensations coupled with floral overtones and just a touch of acidity, it can be used in numerous applications. Its bold, ripe peach taste and balanced sweetness most definitely completes our lineup of delicious stone fruit vinegars. Complex, tangy, and fruity—this is a staff and customer all-time favorite.

Recipe Of The Month: Basil Chicken Salad

Ingredients

2 lbs Boneless Chicken Breast
1 Cup Diced Apple
1/2 Cup Diced Celery
2 Green Onions, chopped
1/2 Cup Pecans, chopped
2 TBSP Fresh Parsley, chopped
1/3 Cup Basil Pressato Olive Oil
1/2 Cup Peach Balsamic
2 TBSP Plain Greek Yogurt
1/4 tsp Sea Salt
1/4 tsp Black Pepper

Instructions

Boil chicken breasts in a full pan of water until very tender or cook in an instant pot or pressure cooker.
Once fully cooked, remove chicken breasts and allow to cool.
Cube or shred chicken and place into a mixing bowl.
Add apples, celery, green onion, pecans, parsley
Make dressing: basil olive oil, peach balsamic, Greek yogurt, salt and pepper
Add dressing to the chicken (add halved red grapes if desired).
Stir to combine.
Taste and add more salt and pepper if needed.
Spoon onto bread of choice or serve as a scoop of chicken salad and enjoy!

Basil Chicken Salad

Mon, 23 Jun 2025 13:58:03 GMT

Basil Chicken Salad

Ingredients

2 lbs Boneless Chicken Breast
1 Cup Diced Apple
1/2 Cup Diced Celery
2 Green Onions, chopped
1/2 Cup Pecans, chopped
2 TBSP Fresh Parsley, chopped
1/3 Cup Basil Pressato Olive Oil
1/2 Cup Peach Balsamic
2 TBSP Plain Greek Yogurt
1/4 tsp Sea Salt
1/4 tsp Black Pepper

Instructions

1. Boil chicken breasts in a full pan of water until very tender or cook in an instant pot or pressure cooker.

2. Once fully cooked, remove chicken breasts and allow to cool.

3. Cube or shred chicken and place into a mixing bowl.

4. Add the apple, celery, green onion, pecans, parsley, basil olive oil, peach balsamic, greek yogurt, salt and pepper to the chicken (add halved red grapes if desired).

5. Stir to combine.

6. Taste and add more salt and pepper if needed.

7. Spoon onto bread of choice or serve as a scoop of chicken salad and enjoy!

Strawberry Bruschetta

Mon, 23 Jun 2025 13:55:06 GMT

Strawberry Bruschetta

Ingredients

1 Pint of Strawberries - Sliced
1/8 Cup Fresh Chopped Mint
1/8 Cup Fresh Chopped Basil
1 TBSP Lemon, Lime and Orange Zest
1 1/2 TBSP Sugar
1 TBSP Strawberry Balsamic Plus extra for drizzle
2 -4 TBSP Basil Pressato Olive Oil (divided)
1 Package of Mascarpone or Cream Cheese
1 Loaf of Fresh French Bread

Instructions

1. In a bowl toss together the strawberries, mint, basil, zest, sugar and only 1 tbsp Basil Pressato olive oil and 1 tbsp strawberry balsamic.

2. Slice french bread and lay them on a cookie sheet. Brush with basil olive oil.

3. Put bread under broiler for a few mins until lightly brown.

4. Spread cheese on bread and add strawberry mixture on top.

5. Drizzle with remaining strawberry balsamic.

Black Garlic Steak

Mon, 23 Jun 2025 13:45:53 GMT

Black Garlic Steak

Ingredients

4 Filet Mignon, Sirloin, Ribeye or New York Strip (whatever cut is desired)
2 tsp Salt
2 tsp Black Pepper
1/2 Cup Black Garlic Balsamic Vinegar
2 TBSP Dijon Mustard
2 TBSP Family Reserve Picual Olive Oil
2 tsp Worcestershire Sauce

Instructions

1. Pat steaks dry and sprinkle each side with 1/2 tsp salt & pepper. Rub into the meat and set aside.

2. Add remaining ingredients into a bowl and whisk to combine.

3. Pour mixture into a Ziplock bag and add steaks. Seal bag and place in refrigerator to marinate for 2 hours, or up to 24 hours.

4. Remove steaks from the fridge 20 minutes prior to cooking. Cook steaks with however method you desire (grill, skillet, oven) and to desired temperature.

5. Remove and allow steaks to rest for 5 minutes prior to serving.

Black Garlic Aoli

Mon, 23 Jun 2025 13:40:37 GMT

Ingredients:

1/4 Cup Mushroom Olive Oil
2 TBSP Black Garlic Balsamic
1/4 Cup Finely Chopped Parsley
1 TBSP Finely Chopped Rosemary
1 TBSP Finely Chopped Oregano
Salt & Pepper to taste
1/4 Cup Mayonnaise

Directions:

1. In a small bowl stir together Mushroom Olive Oil, Black Garlic Balsamic and chopped herbs.

2. Add salt and pepper to taste.

3. Let marinate for a few minutes.

4. In another bowl add 1/4 cup mayonnaise and mix in 2 TBSP of the previously made olive oil, balsamic and herb mixture.

5. Spread over crusty bread, or use with your protein of choice, such as roast beef or flank steak.

Coconut Balsamic Yogurt Dip

Thu, 19 Jun 2025 21:40:44 GMT

Perfect dip for your fruit!

Ingredients

1 Cup Greek yogurt
2 Tbsp. Coconut White Balsamic Vinegar
Sliced fresh fruit
Peppermint leaves (optional)

Instructions

Add Greek yogurt to a dish and stir in the balsamic vinegar. If desired, garnish with mint

and serve!

Coconut Es Kuwut

Thu, 19 Jun 2025 21:37:31 GMT

A refreshing Balinese drink made from coconut water, melon, lime, and chia seeds—perfect for tropical weather or sunny days

Ingredients:

1 honeydew melon
2 cups coconut water
1 tablespoon chia seeds
2 limes, juice
2 tablespoon Coconut White Balsamic Vinegar
Ice cubes
1 lime sliced (garnish)

Directions:

Halve the melon, remove the seeds, then shave lengthwise to get long, thin strips. Set aside.
Add ice cubes into a glass.
Add coconut water, melon shavings, chia seeds, lime juice, and coconut balsamic vinegar.
Stir evenly, garnish with lime and more chia seeds.
Serve, and enjoy!

Chia Pudding with Dark Chocolate Balsamic Vinegar

Thu, 19 Jun 2025 21:30:17 GMT

Perfect for a healthy breakfast or snack!

Ingredients

For the Pudding:

5 oz. milk or non-dairy milk of your choice
2½ TBSP chia seeds
1–2 TBSP honey
Pinch of ground cinnamon
¼ rounded cup fresh raspberries (or other berries)

Suggested Toppings:

Mixed fresh (or defrosted) berries
Toasted almonds, chopped
Sliced bananas
Coconut flakes or chips
Drizzle of Dark Chocolate Balsamic Vinegar
Granola
Sprig of fresh mint (optional)

Instructions

1. Make the Chia Pudding:

In a small jar or bowl, combine the milk, chia seeds, honey, and cinnamon. Whisk thoroughly to mix. Add the raspberries and stir again to incorporate. Cover and refrigerate for at least 4 hours or overnight.

Tip: After the first hour, uncover and stir well to prevent clumps from forming.

2. Serve: When ready to eat, stir the pudding again. If it seems too thick, add a splash of milk.

Top with your choice of berries, banana slices, coconut, toasted almonds, granola, and a drizzle of Dark Chocolate Balsamic Vinegar. Garnish with fresh mint if desired.

Enjoy immediately or pack it to-go!

Fresh Basil Pesto

Thu, 19 Jun 2025 21:21:59 GMT

A bold, flavorful twist with our Pesto Extra Virgin Olive Oil!

Ingredients:

½ cup Pesto Extra Virgin Olive Oil
2 cups fresh basil leaves
2 garlic cloves
⅓ cup pine nuts
½ cup grated Parmesan cheese
¼ tsp salt
¼ tsp black pepper

Directions:

In a food processor, blend basil, garlic, pine nuts, and Parmesan until a coarse mixture forms. Slowly drizzle in Pesto Olive Oil while blending until smooth and combined. Season with salt and pepper. Serve immediately.

Arugula Salad with Chocolate Orange Vinaigrette

Thu, 19 Jun 2025 21:18:39 GMT

Serves: 4

Ingredients:

12 oz Arugula, washed
2 TBSP Chocolate Dark Balsamic
2 TBSP Blood Orange Olive Oil
1 TBSP Honey
1 TBSP Shallot, minced
1/4 Cup Candied Pecans
1/8 tsp Salt
1/8 tsp Pepper
Fruit if desired - Strawberries, Blueberries, Figs, Raisins, Craisins, or Pomegranate seeds

Directions:

Whisk chocolate balsamic, blood orange olive oil, honey, and salt & pepper in a small bowl. Set aside.
Combine arugula, minced shallot, and candied pecans in a large bowl.
Pour the chocolate orange vinaigrette over the arugula & pecan salad and toss.
Divide and enjoy.
Add fruit of choice if desired.
Season with extra salt & pepper if desired.

Sesame Chicken & Veggie Stir-Fry

Thu, 19 Jun 2025 21:14:07 GMT

Serves: 4

Ingredients:

2 boneless, skinless chicken breasts (14 oz / 400 g), cut into 1-inch pieces
1 tablespoon + 1 ½ teaspoon cornstarch, divided
4 teaspoon toasted sesame oil, divided
1 tablespoon + 1 teaspoon avocado oil, divided
4 tbsp. soy sauce, divided
1 cup chicken broth, divided
1 tablespoon honey
1 teaspoon rice vinegar
½ lb broccoli florets (3 cups), cut into 1-inch pieces, stalks peeled and sliced ¼” thick
1 medium carrot, peeled and sliced ¼” thick
1 clove garlic, minced
1 tablespoon toasted sesame seeds
½ teaspoon crushed chili flakes, optional
Optional garnishes:
Toasted sesame seeds
Sliced green onions
Sriracha sauce or other hot sauce

Directions:

Chicken

In a large bowl whisk together ½ teaspoon cornstarch, 2 tsp. sesame oil, 1 teaspoon avocado oil, and 1 tablespoon soy sauce. Add chicken pieces and stir to coat well.

Sauce

In a separate bowl whisk together ¾ cup chicken broth, 3 tablespoon soy sauce, 2 teaspoon sesame oil, 1 tablespoon honey, 1 teaspoon rice vinegar, and 1 tbsp. + 1 teaspoon cornstarch. Set aside.

Stir-fry

Heat 1 tablespoon oil in a large non-stick skillet or wok over medium-high heat. Add chicken and increase the heat to high. Cook, stirring constantly, until no longer pink inside. Remove from heat and with a slotted spoon, transfer to a plate and tent with foil.

Place the pan back onto medium-high heat. Add the broccoli, carrots, and ¼ cup chicken broth. Cover and let the vegetables steam for about 2 minutes or until broccoli starts to soften. Remove cover and stir/toss the vegetables until the remaining liquid has evaporated. Add the garlic and chili flakes, if using. Stir for 1 minute.

Stir the sauce ingredients again and add to the pan with the chicken and any accumulated juices. Bring the sauce to a boil and cook until thickened. Sprinkle it with toasted sesame seeds and serve.

The Olive Press - June 2025

Wed, 18 Jun 2025 18:04:53 GMT

What's New on the Seasonal Shelf?

We’ve added two bold and flavorful favorites to our lineup—just in time for summer!

Coconut White Balsamic
From sweet to savory, this versatile balsamic brings tropical flair to your table. We’ve drizzled it over roasted pineapple and ice cream, splashed it on quinoa, and even mixed it into cocktails. Crafted with natural coconut extract and our premium white balsamic base, it’s creamy, velvety, and bright with a tangy finish. Try it with Toasted Sesame Oil to marinate swordfish, or use it in a coconut panna cotta for dessert perfection.

Back by Popular Demand: Chocolate Balsamic
Rich, fruity, and infused with the essence of fine chocolate, this dark balsamic is a flavor game-changer. Marinate pulled pork, enhance braised meats, or replace sugar in baked goods with its deep, pruney notes. Pair with Chipotle Olive Oil for mole sauce, or Blood Orange or Walnut Oil for a decadent marinade.

Drizzle over fresh strawberries for a simple yet stunning dessert that feels indulgent but is oh-so-easy.
Don’t forget the sweets—gelato, fine cheeses, and chocolate martinis have never had it so good.

Limited quantities available—grab them while they last!

Also still available: Bacon Infused Olive Oil & Dill Infused Olive Oil — seasonal favorites that add bold flavor to your summer cooking!

Fun Fact – In This Case, Not-So-Fun Facts

We’re temporarily out of our beloved Coratina Extra Virgin Olive Oil—and here’s why.

Our wholesaler has informed us that limited ocean freight availability from Europe is causing a delay in restocking. It’s a reminder of how global logistics can still impact even the freshest ingredients.

The good news? We have plenty of Picual and Arbequina Extra Virgin Olive Oils available—two excellent options for your summer cooking and dipping needs.

Want to be notified as soon as Coratina is back?
Email or text us with “Coratina Notice” in the subject line:

info@zionsvilleoliveoil.com

317-973-5583

Featured Pairing: Blackberry Ginger Balsamic & Persian Lime Olive Oil

This month’s featured duo brings bold, zesty flavor perfect for summer grilling. We especially love this pairing as a glaze for salmon—sweet, tangy, and just a touch spicy!

Blackberry Ginger–Lime Glazed Salmon

Ingredients:
- 2 TBSP Blackberry Ginger Balsamic
- 2 TBSP Persian Lime Olive Oil
- 4 Salmon Fillets
- 1 TBSP Honey
- 2 Garlic Cloves, minced
- 1/8 tsp Cayenne Pepper
- 1/8 tsp Salt
- 1/8 tsp Black Pepper

Optional Flavor Swaps:
Garlic Olive Oil , Bourbon Maple Balsamic , Blood Orange Olive Oil , or Teriyaki Balsamic

Directions:
1. Arrange salmon fillets in a greased baking dish.
2. In a bowl, whisk together balsamic, olive oil, honey, garlic, cayenne, salt, and pepper.
3. Pour mixture over salmon and let marinate for 1 hour.
4. Bake at 375°F for 10–15 minutes or until salmon flakes easily with a fork.
5. Garnish with fresh blackberries, if desired, and serve immediately.

Watermelon Mint Summer Salad

By popular demand, we’re keeping Watermelon Mint Balsamic on the shelf a little longer this summer—and we’ve got the perfect refreshing recipe to celebrate!

Watermelon Mint Summer Salad
A bright, herbaceous salad that’s perfect for picnics, cookouts, or any sunny day gathering.

Ingredients:
- 1 small watermelon, diced
- 1 English cucumber, diced
- 15 fresh mint leaves, chopped
- 15 fresh basil leaves, chopped
- ½ cup crumbled feta cheese
- 2 TBSP Honey
- 2 TBSP Watermelon Mint Balsamic
- 2 TBSP Extra Virgin Olive Oil
- Pinch of salt

Directions:
1. In a large bowl, gently toss together the watermelon, cucumber, mint, basil, and feta.
2. In a small bowl, whisk together the honey, watermelon mint balsamic, EVOO, and salt until well combined.
3. Drizzle dressing over the salad just before serving and enjoy immediately.

Bonus Sip: Watermelon Mint Balsamic also makes a delicious flavored simple syrup for mocktails or a skinny Watermelon Mint Mojito. Just mix with sparkling water, fresh lime, and muddled mint for a light and refreshing summer drink!

Thank you for reading this month’s edition of The Olive Press. Stop in soon and taste what’s new!

The Olive Press - May 2025

Wed, 07 May 2025 15:44:00 GMT

Welcome to Our First Blog Post!

Hi there—and welcome to the very first blog post from Zionsville Olive Oil! We’re excited to have a space where we can share everything that’s happening in our store, spotlight our favorite products, and inspire you to bring more fresh flavor into your kitchen.

In each post, you can expect a mix of:
- What’s New on our seasonal shelves
- A fun or fascinating Olive Oil Fact
- A featured Pairing of the Month with a quick and delicious recipe

Whether you're a longtime customer or just discovering us, we hope this blog becomes your go-to for ideas, updates, and a drizzle of deliciousness.

What's New on the Seasonal Shelf?

Our Seasonal Shelf is bursting with fresh summer flavors! Now available (while supplies last):

Blueberry Balsamic – Sweet, tangy, and perfect for salads or glaze
Watermelon Mint Balsamic – Refreshing and bold for summer spritzers
Dill Olive Oil – Bright and herbaceous, amazing on potatoes or fish
Bacon Olive Oil – Smoky and savory, perfect for roasted veggies and grilled meats

Reminder: Our seasonal towers are limited edition and won’t last long—grab yours before they’re gone!

Did You Know?

Our 2024 Italian extra virgin olive oils come from the Leone family, third-generation olive farmers whose groves include both young plantings and trees over 230 years old. Committed to sustainability, innovation, and tradition, the Leone family is now one of the most technologically advanced producers in their region—without ever compromising on quality.

This season’s standout is our Coratina Extra Virgin Olive Oil —a bold, robust oil with a peppery finish and high in health-supporting polyphenols. It's a powerhouse in both flavor and nutrition.

2024 Harvest Highlights – Coratina EVOO

• Country of Origin: Italy

• Crush Date: November 2024

• Acidity: 0.16%

• Peroxides: 3.2

• Oleic Acid: 76%

• Polyphenols: 724

• K232: 1.73

• 1,2 DAGS: 90.5

• Kosher Certification: Orthodox Union

Featured Pairing: Strawberry Balsamic & Basil Olive Oil

This month’s featured flavor duo is a summer showstopper: Strawberry Infused Dark Balsamic and Basil Pressato Infused Olive Oil . Together, they balance rich, ripe sweetness with herbaceous brightness—perfect for both savory and sweet applications. Try them in the seasonal recipe below for a fresh twist on roasted veggies.

Mention this Featured Pairing and get 10% off when you buy them together.

Valid through June 30, 2025, Or use coupon code “Featured Pairing” if ordering online .

Roasted Asparagus with Strawberries & Basil

Serves : 4

Ingredients:

• 1 bunch asparagus, trimmed
• 2 shallots, peeled and quartered
• 2 garlic cloves, peeled and minced
• 2 tablespoons Basil Pressato Olive Oil, plus extra for drizzling
• 2 tablespoons Strawberry Dark Balsamic Vinegar, plus extra for drizzling
• 1 teaspoon sea salt
• Pinch of cracked black pepper
• 1 cup fresh strawberries, trimmed and diced
• ¼ cup feta cheese, crumbled
• 2 tablespoons fresh basil, chopped

Instructions:

1. Preheat the oven to broil on high. Line a large baking sheet with aluminum foil.

2. Spread asparagus, shallots, and garlic in a single layer. Drizzle with Basil Pressato Olive Oil and Strawberry Balsamic, then sprinkle with salt and pepper.

3. Broil for 10–12 minutes, or until asparagus is blistered and tender.

4. Remove from oven and top with fresh strawberries, crumbled feta, and chopped basil.

5. Finish with a final drizzle of Basil Pressato Olive Oil and Strawberry Balsamic before serving.

Sweet Potato & Goat Cheese Salad

Thu, 21 Nov 2024 21:33:44 GMT

Serves: 6-8

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients

Vinaigrette:

¼ cup Rosemary Infused Olive Oil
¼ cup Blackberry Ginger Infused Dark Balsamic
2 tbsp honey
1 tbsp Dijon mustard
Sea Salt and black pepper, to taste

Salad:

2 large sweet potatoes, peeled, halved, and sliced
9-10 red pearl onions or shallots, peeled and halved
3 tbsp Rosemary Pressato Olive Oil
½ tsp smoked paprika
½ tsp ground cumin
½ tsp ground coriander
½ tsp Sea Salt
Pinch of ground allspice
2-3 cups mixed baby salad greens
4 oz soft goat cheese, crumbled
½ cup candied pecans

Instructions

1. Prepare the Vinaigrette:

Whisk together olive oil, balsamic, honey, and mustard. Season with sea salt and black pepper. Set aside.

2. Roast the Vegetables:

Preheat oven to 400°F. Toss sweet potatoes and onions with olive oil, paprika, cumin, coriander, salt, and allspice.
Spread evenly on a parchment-lined baking sheet. Roast for 20-30 minutes until tender. Let cool for 15 minutes.

3. Assemble the Salad:

Arrange greens, roasted vegetables, goat cheese, and pecans on a platter. Drizzle with vinaigrette or serve it on the side.

Mushroom Balsamic Glazed Turkey

Thu, 21 Nov 2024 21:24:28 GMT

Serves: 6-8

Prep Time: 30 minutes (plus 24 hours to brine)

Cook Time: 2 ½ - 3 hours

Ingredients

Turkey:

1 (12-14 lb) turkey, neck, and giblet bag removed
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tsp Pepe e Aglio Seasoning
3 tbsp Mushroom Infused Olive Oil
½ cup Sea Salt
4 cups chicken or turkey broth

Balsamic Glaze:

¼ cup brown sugar
¼ cup Bianco White Balsamic
¼ cup fresh-squeezed orange juice

Instructions

1. Prepare the Turkey:

Rinse the turkey with cold water and pat dry. Loosen the skin around the breast and thighs.

2. Season:

Mix rosemary, thyme, Pepe e Aglio, and olive oil. Rub under the skin. Coat the turkey with Sea Salt.
Refrigerate uncovered for 24 hours to dry brine.

3. Preheat and Rest:

Remove the turkey from the refrigerator and let it rest for 30 minutes. Replace any liquid in the roasting pan with broth. Preheat the oven to 350°F.

4. Make the Glaze:

Simmer brown sugar, balsamic, and orange juice over medium-low heat for 5 minutes.

5. Roast the Turkey:

Roast for 2 ½ - 3 hours, basting with the glaze every hour, until the turkey reaches an internal temperature of 160°F.

6. Rest and Serve:

Rest for 30 minutes before carving. Use pan drippings to make gravy, if desired.

Strawberry Basil Vodka Smash

Fri, 02 Aug 2024 20:22:08 GMT

Serves: 8

Ingredients:

16 oz (2 cups) vodka
1 lb fresh strawberries
1 small bunch of fresh basil leaves
4 tbsp Bianco balsamic vinegar
1 cup simple syrup (optional)

Directions:

In a large pitcher or bowl, muddle the strawberries, basil leaves and balsamic vinegar until the strawberries are crushed and the basil is bruised.
Add vodka and simple syrup (if using) to pitcher and stir to combine.
Chill the mixture for at least 1 hour.
When ready to serve, fill glass with ice and pour the mixture over the ice, fill 2/3 full.
Top each glass with club soda or sparkling water and garnish with basil leaves or strawberries

This recipe is courtesy of Ultimate Technologies Group .

Picual Penne Pasta

Tue, 17 May 2022 21:34:10 GMT

Time: 30 min Serves: 4

Ingredients:

• 1/4 Cup Family Reserve Picual Extra Virgin Olive Oil

• 4 TBSP 18 Year Style Traditional Balsamic Vinegar

• 10 Garlic Cloves, crushed

• 1/2 Cup Chopped Spinach

• 1/3 Cup Chopped Red Onion

• 1 TBSP Chopped or Dried Oregano

• 2 TBSP Chopped Basil

• 1/2 of a 16 oz Box of Penne Pasta

• Salt & Pepper to taste

• 1/4 Cup Parmesan Cheese

Directions:

1. Boil penne pasta as directed.

2. While pasta is cooking, combine olive oil, balsamic vinegar, garlic, onion and basil in a sauce pan. Sauce for about 5 minutes or until fragrant.

3. Place cooked penne pasta in the sauce pan with the mixture and toss and cook until all ingredients are coating the pasta.

4. Add spinach, oregano, salt & pepper. Stir for 1 - 2 minutes.

5. Plate and top with parmesan cheese.

Smoky Orange Halibut

Tue, 17 May 2022 21:30:55 GMT

Time: 15 min Serves: 4

Ingredients:

• 4 TBSP Blood Orange Olive Oil

• 1 TBSP Rosé or Bianco White Balsamic

• 1 TBSP Orange Juice

• 1 TBSP Minced Parsley

• 1/2 tsp Salt - Divided

• 1/4 tsp Pepper

• 1/2 tsp Smoked Paprika - Divided

• 4 Filets of Firm Fish such as Halibut, Snapper or Salmon

Directions:

1. Combine first 4 ingredients, holding back 2 TBSP of the Blood Orange Olive Oil, plus 1/8 tsp salt & 1/4 tsp paprika to make a vinaigrette. Set aside.

2. Brush fish on both sides with 2 TBSP Blood Orange Olive Oil and sprinkle with the remaining salt & pepper & paprika.

3. Heat nonstick or cast-iron skillet over medium-high heat; add fish and cook 4 minutes on each side or until fish flakes easily with a fork.

4. Drizzle fish with the reserved vinaigrette and serve immediately.

NOTE: The sweet & smoky orange citrus sauce is great with chicken or shrimp as well.

Additional Flavor Recommendations:

Garlic Olive Oil, Bourbon Maple Balsamic, Blood Orange Olive Oil, Teriyaki Balsamic

Pan Pork Chop with Apples

Tue, 17 May 2022 21:23:02 GMT

Time: 40 minutes Serves: 4

Ingredients:

• 4 Pork Chops (bone in or boneless)

• 2 Apples, cored and cut into wedges

• 1/2 of a Red Onion, cut into wedges

• 2 TBSP Family Reserve Picual Olive Oil

• 2 TBSP Harvest Apple Balsamic

• 1 TBSP Dijon Mustard

• 1 tsp Salt

• 1/2 tsp Black Pepper

Directions:

1. Preheat oven to 400°. Drizzle olive oil on baking sheet.

2. Arrange pork chops on sheet pan. Season with salt & pepper.

3. Add the apple wedges and onion wedges to a large bowl. In a separate bowl mix together the olive oil, harvest apple balsamic vinegar, Dijon mustard, salt & pepper. Pour mixture over the apples and onions. Toss to coat. Arrange apples and onions around the pork. Pour remaining mixture over the pork chops.

4. Bake in oven until the pork chops are cooked through, about 20 minutes for boneless pork chops and 30 minutes for bone-in pork chops.

5. Once finished baking, set oven to broil to caramelize the vegetables, about 3 minutes. Serve Immediately.

Additional Flavor Recommendations:

Arbequina Olive Oil, Herbes De Provence Olive Oil, Spiced Mulled Cider Balsamic, Italian Fig Balsamic, Cranberry Pear Balsamic

Maple Mashed Sweet Potatoes

Tue, 17 May 2022 21:19:41 GMT

Time: 40 min Serves: 6

Ingredients:

• 4 Medium to Large Sweet Potatoes

• 1/4 Cup Blood Orange Olive Oil

• 2 TBSP Bourbon Maple Balsamic Vinegar

• 1/2 Cup Maple Syrup

• 1 Garlic Clove, minced

• 1 tsp Salt

• 1/4 tsp Ground Black Pepper

Directions:

1. Preheat oven to 400°.

2. Bake sweet potatoes in oven until soft and done (a fork should puncture potatoes easily).

3. Lower oven temperature to 350°.

4. Peel sweet potatoes and discard peel. Place sweet potatoes in a bowl.

5. Add olive oil, maple syrup, garlic, salt & pepper to sweet potatoes. Mash sweet potatoes.

6. Place mashed sweet potatoes in an ovenproof dish. Drizzle the top of the mashed sweet potatoes with the desired balsamic.

7. Place in oven and heat to desired temp (slightly warm to mostly hot). Anywhere from 10 to 20 minutes. Remove and top with pecans & enjoy.

Additional Flavor Recommendations:

Savory Butter Olive Oil

Garlic Olive Oil

Italian Fig Balsamic

Harvest Apple Balsamic

Italian Dressing

Tue, 17 May 2022 21:15:22 GMT

Time: 10 Minutes Makes: 1 Cup

Ingredients:

1/2 Cup Extra Virgin Olive Oil or Infused Olive Oil
1/4 Cup Rosé White Balsamic OR Vinoso Red Wine Vinegar
1 tsp Lemon Juice
1 tsp Garlic Salt
1 tsp Dried Parsley
1/4 tsp Dried Basil
1/8 tsp Dried Oregano
1/8 tsp Black Pepper
1 tsp Honey
2 TBSP Water
2 TBSP Finely Grated Parmesan

Directions:

1. Mix all ingredients in a jar or container with a tight-fitting lid. Shake well until blended. Taste and adjust ingredients to your liking (such as more salt or pepper). Or you can whisk ingredients in a bowl or blend in a blender if desired. Store in the refrigerator for up to 2 weeks. Best served at room temperature.

Additional Flavor Recommendations:

Tuscan Herb Olive Oil, Herbes De Provence Olive Oil, Garlic Olive Oil

Honey Ginger Glazed Carrots

Tue, 17 May 2022 21:11:49 GMT

Time: 20 min Serves: 6

Ingredients:

• 2 lbs Carrots

• 2 TBSP Butter

• 1/4 Cup Honey & Ginger Balsamic Vinegar

• 2 tsp Salt, divided

• 1 tsp freshly grated ginger (optional)

• 1 TBSP Honey (optional)

Directions:

1. Scrub or peel carrots. Cut off ends and place in a skillet. Add 1 tsp of salt.

2. Cover the carrots with water and boil until tender but not cooked completely (about 5 - 7 min).

3. Drain and place back into the skillet.

4. Add butter, 1 tsp salt and balsamic vinegar and sauté over medium-low heat for 10 minutes or until all the vinegar has evaporated and a thick sauce remains.

NOTE: If you like extra sweet carrots, add 1 TBSP of honey. Garnish with grated ginger if desired.

Additional Flavor Recommendations:

Lavender Balsamic

Harvest Apple Balsamic

Holiday Turkey

Tue, 17 May 2022 21:07:35 GMT

Time: 2 ½ to 4 ½ Hours Serves: 12 to 16

Ingredients:

• 3/4 Cup Porcini Mushroom Olive Oil

• 1/2 Cup Harvest Apple Balsamic Vinegar

• 12 - 16 lb Turkey (unstuffed)

• 2 TBSP Garlic, minced or garlic powder

• 2 tsp Basil, chopped fresh or dried.

• 1 tsp Salt

• 1/2 tsp Black Pepper

• 2 Cups Water

Directions:

1. Preheat oven to 325°. and prepare turkey for roasting. Set in roasting pan.

2. Mix all ingredients together in a bowl until blended.

3. Pour mixture over turkey and roast 3 1/2 to 4 1/2 hours or until internal temperature reaches 185° F. Continue to baste turkey as it cooks.

NOTE: If using a turkey roasting bag, follow cooking instructions on the roasting bag instructions. If cooking a stuffed turkey, follow cooking times for a stuffed turkey.

Additional Flavor Recommendations:

Spiced Mulled Cider Balsamic (Seasonal), Italian Fig Balsamic, Cranberry Pear Balsamic,

Italian Herbs of Naples Balsamic

Harvest Chicken Casserole

Tue, 17 May 2022 21:02:49 GMT

Time: 1 hour Serves: 4

Ingredients:

• 2 TBSP Porcini Mushroom & Sage Olive Oil

• 2 TBSP Bourbon Maple Balsamic Vinegar

• 2 lbs Boneless, Skinless Chicken Breasts

• 1/2 Onion, Chopped

• 2 Medium Sweet Potatoes, peeled & cubed

• 1 lb Brussel Sprouts, quartered

• 1 tsp Dried Thyme

• 1/2 tsp Paprika

• 1/2 Cup Chicken Broth

• 6 Cups Cooked Wild Rice

• 1/2 Cup Dried Cranberries

• 1/2 Cup Sliced Almonds, Optional

• Salt & Pepper to taste

Directions:

1. Preheat oven to 350°. Grease 9" x 13" baking dish.

2. In a large deep skillet heat 1 TBSP of olive oil over medium-high heat. Season chicken with salt & pepper and add chicken to skillet. Cook until golden and cooked through.

3. Heat remaining TBSP of olive oil over medium heat & add onion, sweet potatoes & brussel sprouts and season with thyme, paprika, salt & pepper. Cook until softened. Add chicken broth and bring to a simmer and cook covered for 5 minutes.

4. Stir in cooked rice, chicken and cranberries. Transfer mixture to baking dish, top with almonds if desired & bake for 20 minutes. Let stand for 5 minutes before serving.

Additional Flavor Recommendations:

Tuscan Herb Olive Oil,

Herbes De Provence Olive Oil, Italian Fig Balsamic

Fiesta Beef Tacos

Tue, 17 May 2022 20:57:35 GMT

Time: 30 min Serves: 4 – 6

Ingredients:

• 1 lb Ground Beef

• 2 TBSP Cilantro and Red Onion Olive Oil

• 2 TBSP Mojito Lime Seasoning

• 1 Packet of Taco Seasoning

• 1/4 Cup Water

• 1 TBSP Jalapeño Lime Balsamic

• 8 - 10 Crunchy Taco Shells or Flour Tortillas

• 1 Tomato, diced small

• 1 Cup Shredded Lettuce

• 1/2 Cup Queso Blanco Cheese

Directions:

1. In a large skillet, brown ground beef until thoroughly cooked. Drain and add back into skillet.

2. Add the olive oil, mojito lime spice, taco seasoning and water to beef and stir well. Simmer 15 min.

3. Add the balsamic vinegar and stir and cook an additional minute or two.

4. Heat taco shells or tortillas if desired.

5. Layer with meat mixture, tomato, lettuce and cheese. Serve Immediately.

Crock Pot Beef Stew

Tue, 17 May 2022 20:38:38 GMT

Time: 6 – 8 Hours Serves: 6

Ingredients:

•2 TBSP Rosemary Agrumato Olive Oil

• 1/4 Cup Traditional 18 Year Style Dark Balsamic

• 2 lbs Stew Meat

• 1/2 Cup Finely Chopped Onion

• 1 TBSP Minced Garlic

• 2 Cups Chopped Carrots

• 2 Cups Chopped Celery

• 8 oz Mini Red Potatoes, Halved

• 1 TBSP Tomato Paste

• 1/2 Cup Dry Red Wine

• 1 Bay Leaf

• 1 tsp Fresh or Dried Chopped Rosemary

• 2 tsp Salt

• 1 tsp Black Pepper

• 4 Cups Beef Broth

Directions:

1. Heat Rosemary Agrumato Olive Oil in a large skillet and add stew meat to sear a nice crust on meat.

2. Add onions and garlic to the stew meat and cook a few minutes until fragrant.

3. Transfer meat, onions and garlic to a crockpot and add all the remaining ingredients.

4. Cook on low for 8 hours or on high for 6 hours. Remove the bay leaf before serving.

Black Truffle Macaroni and Cheese

Tue, 17 May 2022 20:23:06 GMT

Time: 20 min Serves: 8

Ingredients:

• 1 lb Macaroni Pasta

• 3 TBSP Black Truffle Olive Oil

• 1 Cup Heavy Cream

• 1 Cup Parmesan Cheese, finely grated.

• 2 tsp Black Pepper

• 1/2 tsp Black Truffle Sea Salt

Directions:

1. Bring 4 quarts of water to a boil. Add macaroni and cook according to package directions. Drain and cover until ready to use. Keep pasta water for now.

2. In a medium saucepan add Black Truffle Olive Oil and heavy cream and bring to a boil. Reduce heat to medium low. Slowly whisk in the parmesan cheese until melted and combined. Add the black pepper and black truffle sea salt.

3. If the sauce is too thick or becomes clumpy, add 1 - 2 tbsp of pasta water to smooth the sauce.

4. Add macaroni to the cream mixture. and stir to combine. Serve immediately.

Black Truffle Flatbread

Tue, 17 May 2022 20:19:34 GMT

Time: 30 min Serves: 4

Ingredients:

• Italian Herb Pizza Dough or Focaccia

• 1/4 Cup Black Truffle Olive Oil

• 2 Garlic Cloves

• 2 TBSP Pizza Seasoning

• 1 1/2 Cup Parmesan Cheese, finely grated

• 1 Cup Mozzarella Cheese, finely grated

• 1 TBSP Italian Herb of Naples Dark Balsamic Vinegar

Directions:

1. Preheat the oven to 500F. Use a pizza stone or a cookie sheet.

2. Roll pizza dough out on parchment paper or a floured surface until the crust is about ½”

thick.

3. Mix Black Truffle Olive Oil, minced garlic, and pizza seasoning. Spread truffle mix on pizza

dough. Top with parmesan and mozzarella. Drizzle with olive oil.

4. Set the pizza on a preheated pizza stone or cookie sheet and bake until the crust is crisp, and

cheese is melted, about 10-11 minutes.

5. Top with Italian Herb of Naples Balsamic Vinegar

Basil Pork Chops

Tue, 17 May 2022 20:10:44 GMT

Time: 1 to 4 Hours Serves: 8

Ingredients:

• 1/2 Cup Basil Agrumato Extra Virgin Olive Oil

• 1/3 Cup Soy Sauce

• 1/3 Cup Fresh Lemon Juice

• 1/4 Cup Worcestershire Sauce

• 1 1/2 TBSP Garlic Powder

• 1 tsp Ground Pepper

• 1 tsp Salt

• 8 Pork Chops

Directions:

1. Mix all the ingredients together in a Ziplock bag or casserole dish.

2. Place pork chops in the bag or dish with the mixture.

3. Marinate the pork chops in the mixture for 1 to 4 hours (the longer the better).

4. Grill marinated pork chops until pork is completely cooked through.

Notes: This can also be used on pork tenderloin, chicken, or steaks.

Arugula Salad with Chocolate Orange Vinaigrette

Wed, 04 May 2022 15:34:54 GMT

Time: 15 Minutes • Serves: 4

Ingredients:

• 12 oz Arugula, washed

• 2 TBSP Chocolate Dark Balsamic (Seasonal)

• 2 TBSP Blood Orange Olive Oil

• 1 TBSP Honey

• 1 TBSP Shallot, minced

• 1/4 Cup Candied Pecans

• 1/8 tsp Salt

• 1/8 tsp Pepper

• Fruit if desired - Strawberries, Blueberries, Figs, Raisins, Craisins, or Pomegranate seeds.

Directions:

1.Whisk chocolate balsamic, blood orange olive oil, honey, and salt & pepper in a small bowl. Set aside.

2. Combine arugula, minced shallot, and candied pecans in a large bowl.

3. Pour the chocolate orange vinaigrette over the arugula & pecan salad and toss.

3. Divide and enjoy.

4. Add fruit of choice if desired

5. Season with extra salt & pepper if desired.

Rosemary and Balsamic Glazed Ham

Fri, 15 Apr 2022 15:24:23 GMT

Time: 2 Hours • Serves: 8

Ingredients:

8 - 10 lb Ham, fully cooked
2 TBSP Rosemary Agrumato Olive Oil
3 TBSP Traditional 18 Year Style Balsamic
1/3 Cup Brown Sugar, firmly packed
1 TBSP Dijon Mustard
1 tsp Fresh Rosemary, crushed
1 tsp Salt
1 tsp Black Pepper

Directions:

1. Remove ham from refrigerator and allow ham to come to room temperature before cooking.

2. Score ham with 1/2" deep, diamond pattern cuts to allow glaze to get inside the ham.

3. Preheat over to 325°.

4. Place ham on a roasting pan, fat side down, and roast for 50 minutes.

5. While ham is cooking, combine the Rosemary olive oil, balsamic vinegar, brown sugar, Dijon mustard, crushed rosemary and salt & pepper in a medium bowl and set aside.

6. Remove ham from the oven and baste with the glaze. Place back in oven and baste with the glaze every 10 min for 30 min longer.

7. Remove and enjoy.

Additional Flavor Recommendations:

Bourbon Maple Balsamic
Italian Fig Balsamic
Harvest Apple Balsamic

Roasted Cauliflower

Tue, 13 Jul 2021 16:49:47 GMT

Time: 1 Hour • Serves: 4

Ingredients:

1 Head of Cauliflower, cut into florets
2 TBSP Extra Virgin Olive Oil
2 TBSP Harvest Apple Balsamic Vinegar
4 Apples, peeled & cut into thick slices
4 Strips of Bacon, chopped
Sea Salt & Ground Black Pepper

Directions:

Toss cauliflower florets in the vinegar for 1 hour.
Preheat oven to 400 ° F. Drizzle 1 TBSP of olive oil on baking sheet.
Spread out the cauliflower and apple slices on the prepared baking sheet and cover with the chopped bacon and salt & pepper. Drizzle with remaining olive oil.
Cover the baking sheet with foil or parchment paper and roast for 40 minutes.
Remove from the oven and uncover. Using spatula, flip the cauliflower mixture.
Place back in the oven and roast for another 15 minutes, or until the cauliflower is tender and the bacon is crisp.
Drizzle with leftover Harvest Apple Balsamic and serve.

Additional Flavor Recommendations:

Traditional 18 Year Balsamic or Mulled Cider Balsamic (Seasonal Fall/Winter Only)

Cilantro & Bean Guacamole Burrito

Tue, 13 Jul 2021 16:49:23 GMT

Time: 30 Min • Serves: 4

Ingredients:

2 TBSP Cilantro & Red Onion Olive Oil
1 TBSP Persian Lime Olive Oil
1/2 Cup Cooked Black Beans
20 Grape Tomatoes, halved (about 1 cup)
1/4 Cup Cooked Sweet Kernel Corn
2 Garlic Cloves
3 Avocados
1 tsp Salt
1/2 tsp Pepper

Directions:

Preheat oven to 375° and wash & dry all produce.
Halve grape tomatoes and slice garlic cloves.
Whisk the Cilantro & Red Onion olive oil and the Persian Lime olive oil together in a bowl.
Add the tomatoes, cooked corn and garlic to the olive oil mixture and stir well to coat.
Place the entire mixture into a baking dish and cover with foil. Bake at 375° until the tomatoes have collapsed (around 20 minutes). Remove from oven and set aside.
Coarsely mash avocados in a bowl into a chunky texture.
Add the cooked beans, salt & pepper to the avocado mixture and mix together.
Add the roasted tomatoes, corn & garlic mixture to the avocado mixture and stir together.
Heat tortillas and then add the mixture and wrap into burritos. Grill if desired.
NOTE: You can add ground beef or chicken if desired.

Additional Flavor Recommendations:

Cilantro Garlic White Balsamic

Chili Lime Chicken Kabobs

Tue, 13 Jul 2021 16:48:33 GMT

Time: 1 & 1/2 Hours • Serves: 4

Ingredients:

3 TBSP ZOT Persian Lime Olive Oil
1 1/2 TBSP Vinoso Red Wine Vinegar
2 TBSP Mojito Lime Seasoning
1 Pound Skinless, Boneless Chicken Breasts - Cut into chunks for kabobs
Salt & Pepper to taste
Skewers

Directions:

In a small bowl whisk together the Persian Lime Olive Oil and the Vinoso Red Wine Vinegar.
Season with Mojito Lime Seasoning.
Place the chicken & mixture in a ziplock bag or baking dish.
Marinate in the refrigerator at least 1 hour.
Preheat grill on medium - high heat.
Thread chicken onto skewers. Add veggies if desired.
Grill skewers for 10 to 15 min or until cooked completely.

Additional Flavor Recommendations:

Chipotle Olive Oil

Bacon Lime Shrimp

Tue, 13 Jul 2021 16:48:12 GMT

Time: 30 Min • Serves: 2

Ingredients:

2 TBSP Chipotle Olive Oil
Zest from 1 Lime
2 TBSP Lime Juice
12 Large Raw Shrimp, peeled & deveined
6 Strips of Bacon, cut in half (12 pieces)

Directions:

In a small bowl combine the lime zest, lime juice & chipotle olive oil. Add the shrimp and toss until coated.
Cook the bacon. Make sure bacon is not overcooked to but that it remains pliable.
One at a time, wrap each half piece of bacon around each shrimp. Secure with toothpicks or thread or skewers. Place onto a baking pan, brush with remaining lime & chipotle mixture.
Grill uncovered for 5 - 7 minutes on each side, or bake at 450° for 10 - 14 minutes until shrimp is pink & the bacon is crisp. Serve immediately.

Additional Flavor Recommendations:

Persian Lime Olive Oil, Cayenne Agrumato Olive Oil, or Peperoncino Garlic Agrumato Olive Oil

Grilled Flank Steak

Tue, 13 Jul 2021 16:47:30 GMT

Time: 15 Min Grill Time • Serves: 4

Ingredients:

1 Cup Garlic Olive Oil
1 Cup Italian Herbs of Naples Balsamic Vinegar
3 – 5 lbs Flank Steak, trimmed
2 TBSP Brown Sugar
1 tsp Salt
2 tsp Black Pepper
1 Medium Onion, slicked
2 TBSP Fresh Tarragon

Directions:

Mix olive oil, balsamic vinegar, brown sugar, salt, pepper, onion & tarragon in a medium bowl. Stir to combine.
Place flank steak in a shallow baking dish or ziplock bag and pour marinade over the steak. Make sure to coat both sides of the meat.
Cover and refrigerate for 2 to 24 hours.
Remove steak from the marinade when ready to cook. Grill over high heat 4 – 5 minutes a side for rare to medium rare. Longer for more well done steak.
Remove from grill and let rest for 5 minutes. Slice thin and serve.

Additional Flavor Recommendations:

Tuscan Herb Olive Oil, Herbs De Provence Olive Oil, Teriyaki Balsamic, Italian Fig Balsamic, or Honey & Ginger Balsamic

Italian Fig Shredded Beef

Tue, 13 Jul 2021 16:47:06 GMT

Time: 3 & 1/2 - 4 Hours • Serves: 8

Ingredients:

1/2 Cup Italian Fig Balsamic Vinegar
3 lbs Chuck Roast
1 Cup Water
3 TBSP Worcestershire Sauce
2 TBSP Soy Sauce
4 Cloves Garlic, minced
1 TBSP Honey
1/2 tsp Black Pepper
1 tsp Red Pepper Flakes (optional)

Directions:

Preheat oven to 320°
Place the beef in a large roasting dish and cover with a lid or foil.
Mix all the ingredients together and pour over the beef. Cook covered for 3 - 3 1/2 hours.
Remove beef from oven and skim off fat. Shred beef using 2 forks
Return to oven and roast an additional 30 minutes, uncovered.
Serve on desired roll/buns. Top with cheese if desired.

Additional Flavor Recommendations:

Bourbon Maple Balsamic or Teriyaki Balsamic

Spicy Herb Lamb Chops

Tue, 13 Jul 2021 16:46:39 GMT

Time: 1 & 1/2 Hours • Serves: 6

Ingredients:

2 TBSP Cayenne Agrumato Extra Virgin Olive Oil
2 Garlic Cloves, crushed
1 TBSP Fresh Rosemary
1 tsp Fresh Thyme
Salt & Pepper to taste
6 Lamb Chop

Directions:

In a food processor or blender, add garlic, rosemary, thyme, and salt and pulse until combined. Add the Cayenne Olive Oil and pulse to blend.
Rub the mixture on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove chops about 10 minutes before cooking.
Heat a grill pan over medium to medium high heat. Add the lamb chops and sear for about 2 minutes each side. Continue cooking the chops for 5 minutes for a medium temperature, flipping them halfway through the 5 minutes. Serve immediately.

Additional Flavor Rcommendations:

Peperoncino Garlic Agrumato Olive Oil

Bloody Mary

Tue, 13 Jul 2021 16:46:09 GMT

Time: 10 Min • Serves: 1

Ingredients:

2 TBSP Vinoso Red Wine Vinegar
32 oz Tomato Juice
4 TBSP Horseradish
2 TBSP Mojito Lime Seasoning OR your Favorite Seasoning
1 tsp Black Pepper
2 tsp Ghost Pepper Salt or Hoff’s Dirty Dust
2 oz Vodka

Directions:

Combine all ingredients in a blender and blend until smooth, about 30 - 60 seconds. Refrigerate until ready to serve.
To assemble drink put ghost pepper salt or Hoff’s Dirty Dust on a plate. Dampen rim of an 8 oz glass with water then place the top of glass into the spice of your choice. Fill the glass with ice, add 2 oz of Vodka and the Bloody Mary mix. Stir together.
Garnish as desired with celery, lime, olives and pickles.

Summer Caprese Salad

Wed, 30 Jun 2021 14:04:55 GMT

Time: 15 Min • Serves: 6

Ingredients:

4 Medium or 2 Large Beefsteak Tomatoes, Sliced
1 lb (16 ounces) Fresh Mozzarella, Sliced
16 Fresh Basil Leaves
3 TBSP Balsamic Vinegar
3 TBSP Extra Virgin Olive Oil
1 tsp Honey
1/8 tsp Salt
1/8 tsp Pepper

Directions:

1. Layer slices of tomato, mozzarella and basil on a large platter.
2. Whisk the olive oil, balsamic vinegar, honey and salt & pepper together.
3. Drizzle the vinaigrette mixture over the tomato, mozzarella and basil salad.
4. Season with extra salt & pepper if desired.

Balsamic Vinegar & Olive Oil Pairings:

Traditional 18 Year Style & Family Reserve Extra Virgin Olive Oil
Peach White Balsamic & Basil Agrumato Extra Virgin Olive Oil
Italian Herbs of Naples Dark Balsamic & Family Reserve Extra Virgin Olive Oil
Vinosa Red Wine Vinegar & Pesto Extra Virgin Olive Oil

Chocolate Guinness Cupcakes with Raspberry Balsamic Frosting

Fri, 12 Mar 2021 20:02:32 GMT

Serves: 12

Ingredients:

Batter:

12oz can or bottle of Guinness
1 cup all purpose flour
1/2 cup cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Arbequina EVOO
1 cup dark brown sugar
2 eggs
3/4 cup sour cream
2 teaspoon vanilla extract

Raspberry Balsamic Frosting:

1 1/4 cups unsalted butter (2 1/2 sticks of butter), softened
4 1/2 cups powdered sugar
2 tablespoons Raspberry Balsamic
1 teaspoon vanilla extract
2 teaspoons cocoa powder
2 tablespoons

Directions:
Preheat oven to 350°F. In a small saucepan, add Guinness and bring to a simmer over medium heat. Continue to simmer until the beer reduces to 1/2 cup. Remove from the heat and set aside to cool. In a large bowl combine flour, cocoa, baking soda, baking powder, and salt, whisk to combine. In the bowl of a stand mixer, fitted with the whisk attachment, place reduced Guinness, olive oil, sugar, eggs, sour cream, and vanilla, whisk until blended and smooth. Begin adding in the dry ingredients, a cup full at a time, until the batter is smooth and blended.

Fill a muffin tin with decorative paper baking cups and fill 3/4 of the way full with batter. Bake cupcakes for 20-30 minutes, until cooked through. Remove them from the oven and set aside to cool.

Place butter in the bowl of a stand mixer, fitted with the paddle attachment, and beat or cream until smooth. Replace the paddle attachment with the whisk attachment (removing as much butter from the paddle as possible) and begin whisking in the powdered sugar, 1 cup at a time, until combined. Add balsamic, vanilla, cocoa powder, and milk, and continue to whisk until fluffy and smooth.

Once the cupcakes have cooled completely, top with frosting (either spreading or piping the frosting on top of the cupcakes).

Roasted Vegetables

Thu, 28 May 2020 15:22:50 GMT

Ingredients:

4 TBSP Tuscan Herb Olive Oil or Herbes De Provence Olive Oil
1 Zucchini, sliced
1 Yellow Squash, sliced
1 Cup Broccoli Florets
1 Cup Cauliflower Florets
1 Bell Pepper, large chunks
Salt & Pepper to taste
(Optional: Traditional 18 Year Dark Balsamic for drizzling)

Directions:

Preheat over to 450°
Wash all vegetables then chop all vegetables into slices or large chunks or florets and place into a roasting pan.
Pour the olive oil and salt & pepper over the vegetables. Toss to coat.
Roast vegetables until they are fork tender (about 25 minutes). Drizzle with balsamic if desired.
Serve immediately.

NOTE: You can use other vegetables if desired, such as eggplant, tomatoes & carrots.

Garlic Smashed Potatoes

Thu, 28 May 2020 15:22:47 GMT

Time: 1 Hour • Serves: 5

Ingredients:

2lbs Baby Yukon Gold Potatoes
2 TBSP Garlic Olive Oil
1 1/2 TBSP Coarse Sea Salt
1 tsp Pepper to taste
Additional Flavor Recommendations: Savory Butter Olive Oil, Black Truffle Olive Oil

Directions:

Preheat oven to 400°. Scrub & clean potatoes and place in pot. Cover the potatoes with water, add 1 TBSP of salt and boil for 7 minutes or until the potatoes are tender but not mushy. Drain when done.
Rub baking sheet with Garlic Olive Oil. Place potatoes on the baking sheet and gently crush each potato into a disk using the bottom of a glass which has been greased with the Garlic Olive Oil.
Sprinkle the smashed potatoes with the remaining sea salt and the pepper. Drizzle the potatoes with the Garlic Olive Oil and bake until golden brown & crispy (about 20 Minutes).
Serve immediately.

Fresh Veggie Salad

Thu, 28 May 2020 15:22:46 GMT

Time: 40 Min • Serves: 4

Ingredients:

1/2 Cup Garlic Olive Oil
1/4 Cup Sicilian Lemon Balsamic Vinegar
2 Cups Blanched Broccoli Florets
1 Cup Blanched Cauliflower Florets
1 Cup Chopped Carrots
Salt & Pepper to taste
Chopped Fresh Parsley
Additional Flavor Recommendations: Tuscan Herb Olive Oil, Herbes De Provence Olive Oil, Honey & Ginger Balsamic, Rose Balsamic Vinegar

Directions:

In a large bowl, toss the veggies with the Olive Oil and Lemon Balsamic Vinegar making sure they are evenly coated.
Season with salt & pepper to taste. Toss veggies again.
Refrigerate to allow the flavors to develop (recommended minimum of 2 hours or overnight for optimal flavor).
Garnish with parsley before serving.

Black Bean Dip

Thu, 28 May 2020 15:22:45 GMT

Time: 30 Min • Serves: 4

Ingredients:

2 TBSP Chipotle Olive Oil
1/2 Cup Green Onions, Sliced
2 tsp Coriander
2 tsp Cumin
2 (15 oz) Cans Black Beans, rinsed & drained
1/3 Cup Water
1/4 Cup Lime Juice
1 1/2 Cup (10 1/2 oz) canned chiles in adobo sauce
3/4 tsp Spicy salt
1/4 Cup Sour Cream
1/2 Cup Cilantro, minced
Additional Flavor Recommendations: Chipotle Olive Oil, Garlic Olive Oil, Cayenne Argumato Olive Oil

Directions:

Heat olive oil on medium heat. Add onions, coriander and cumin. Saute until soft (about 3 minutes).
Add beans, 1/3 cup water and simmer for 7 minutes. Let cool for 5 minutes.
Put beans & all remaining ingredients in a food processor or blender. Blend until smooth. Serve with chips, crackers, or vegetables.

Easy Tomato Bruschetta

Thu, 28 May 2020 15:22:42 GMT

Time: 1 Hour 15 Min • Serves: 8

Ingredients:

3 TBSP Tuscan Herb Olive Oil
1 TBSP Sicilian Lemon Balsamic
4 Garlic Cloves, minced
1 Shallot, minced
1/2 tsp Salt
6 Plum tomatoes, diced
2 Green Onions, sliced
2 TBSP Basil, chopped
Salt & Pepper to taste
1 Baguette, sliced
Additional Flavor Recommendations: Herb De Provence Olive Oil, Basil Agrumato Olive Oil, Pink Grapefruit Balsamic

Directions:

Wash all produce. Mince the garlic & shallot and place in a medium bowl.
Chop the tomatoes and slice the green onion and add to the garlic & shallot mixture.
Drizzle the Tuscan Herb olive oil & Sicilian Lemon balsamic over the mixture and stir well to coat.
Add chopped basil and salt & pepper and stir.
Allow mixture to sit for at least 1 hour.
When ready to serve preheat oven to 350 degrees . Slice the baguette and place on baking sheet. Brush with the Tuscan Herb olive oil and bake for 5 min. Top with the tomato mixture and serve.

Blood Orange Brownies

Thu, 28 May 2020 15:22:41 GMT

Time: 20 Min • Serves: 15

Ingredients:

Blood Orange Olive Oil
1 Box Ghirardelli Triple Chocolate or Triple Fudge Mix
Additional Flavor Recommendations: Blood Orange Olive Oil
Note: You can make the brownies from scratch/homemade recipe and not use a prepared box mix if desired.

Directions:

Follow directions on the brownie mix box, except replace the vegetable oil with the blood orange olive oil (or if making from scratch replace the vegetable oil with the same amount of blood orange olive oil).
Bake per box mix recipe and enjoy.

Olive Oil Pound Cake

Thu, 28 May 2020 15:22:40 GMT

Time: 1 hr, 15 Min • Serves: 8

Ingredients:

3/4 Cup Olive Oil
1 1/2 Cup Granulated Sugar
3 Large Eggs, room temperature
1/2 Cup Milk
Pinch of Each: Nutmeg & Cinnamon
2 tsp Baking Powder
1 TBSP Each: vanilla extract, lemon zest & lemon juice
2 Cups All-Purpose Flour
Additional Flavor Recommendations: Olive Oil, Savory Butter Olive Oil, Italian Lemon Olive Oil

Directions:

Preheat over to 350 degrees.
Grease a 9" x 5" loaf pan or line with parchment paper.
In large mixing bowl, whisk the olive oil, sugar, eggs, vanilla, lemon juice and milk until combined.
Stir in the lemon zest, baking powder, salt, nutmeg and cinnamon.
Fold in the four until just combined. If you over-mix , the pound cake will come out tough.
Pour the batter into your loaf pan and bake for 55-65 minutes or until a fork comes out clean. Once done, remove from oven and place on a wire rack to cool. Dust with powdered sugar if desired.

Basic Balsamic Marinade

Thu, 28 May 2020 15:22:38 GMT

Time: 10 Min • Makes: 1 Cup

Ingredients:

1/2 Cup Extra Virgin Olive Oil
1/2 Cup Balsamic Vinegar
2 TBSP Tamari or Soy Sauce
2 tsp Dijon Mustard
1 tsp Brown Sugar or Honey (Optional)
2 tsp minced onion
2 tsp minced garlic
1 TBSP Italian Seasoning
1/2 tsp Salt
1/4 tsp Pepper
Additional Flavor Recommendations: Garlic Olive Oil, Chipotle Olive Oil, Family Reserve Olive Oil, Tuscan Herb Olive Oil, Herbes De Provence Olive Oil, Cayenne Olive Oil, Basil Olive Oil, Rosemary Olive Oil, Bourbon Maple Balsamic, Teriyaki Balsamic, Italian Fig Balsamic, Honey & Ginger Balsamic, Sicilian Lemon Balsamic, 18 Year Balsamic, Harvest Apple Balsamic

Directions:

Mix olive oil, balsamic vinegar, tamari or soy sauce, mustard, sugar or honey, onion, garlic, i talian seasoning and salt & pepper in a bowl until blended.
Add desired cut of meat and marinate at least 2 hours to overnight in the refrigerator. Overnight is recommended.

Basic Balsamic Vinaigrette

Thu, 28 May 2020 15:22:36 GMT

Time: 10 Min • Makes: 1 Cup

Ingredients:

1/2 Cup Extra Virgin Olive Oil
1/2 Cup Traditional 18 Year Style Balsamic Vinegar
1 tsp Dijon Mustard
1 tsp Honey
1 Small Shallot
1/4 tsp Salt
1/4 tsp Pepper
Additional Flavor Recommendations: Persian Lime Olive Oil, Herbes De Provence Olive Oil, Basil Olive Oil, Italian Lemon Olive Oil, Blackberry Ginger Balsamic, Italian Raspberry Balsamic, Harvest Apple Balsamic, Tuscan Strawberry Balsamic, Vermouth Red Wine Balsamic, Rose Balsamic, Cranberry Pear Balsamic

Directions:

Mince shallot.
Whisk together the olive oil, balsamic vinegar, dijon mustard, honey, shallot, salt & pepper until blended.
Use immediately.

Basic Buttermilk Ranch

Thu, 28 May 2020 15:22:35 GMT

Time: 15 Min • Serves: 2

Ingredients:

2 TBSP Rose Balsamic Vinegar
1/2 Cup Buttermilk
1/2 Cup Mayonnaise
1 tsp Worcestershire Sauce
1 tsp Honey
2 tsp Garlic, minced
2 tsp Chives, minced
2 tsp Parsley, minced
1/4 tsp Salt
1/4 tsp Pepper (or Cayenne Pepper for a spicy ranch)

Directions:

Wash & dry all produce.
Mince the garlic, chives and parsley.
Whisk together all the ingredients in a small bowl, or place them all in a mason jar and shake well.
Store the ranch dressing in the fridge for up to 3 days.

Lavender & Honey Balsamic Vinaigrette

Thu, 28 May 2020 15:22:33 GMT

Time: 15 Min • Serves: 2

Ingredients:

6 TBSP Extra Virgin Olive Oil
2 TBSP Lavender Balsamic
1 tsp French Lemon Juice
1 Garlic Clove, crushed
1 tsp Coarse Grain Mustard
1 TBSP Honey
Salt & Pepper to taste
Additional Flavor Recommendations: Family Reserve Olive Oil, Blood Orange Olive Oil, Rosemary Olive Oil, Herbs De Provence Olive Oil, Gremolata Olive Oil

Directions:

Using a mixer or a whisk, mix all ingredients, except the oil.
With the mixer still running, or while whisking by hand, slowly drizzle the oil into the mixture.
Service immediately or store in refrigerator up to 2 weeks.
NOTE: Use to dress a salad, or drizzle over roasted green beans or asparagus.

Raspberry Vinaigrette

Thu, 28 May 2020 15:22:31 GMT

Time: 15 Min • Serves: 2

Ingredients:

1/4 Cup Extra Virgin Olive Oil
1/4 Cup Italian Raspberry Balsamic
2 TBSP Orange Juice
2 TBSP Honey
1/2 tsp Orange zest
1/4 tsp Salt
1/4 tsp Pepper
Additional Flavor Recommendations: Family Reserve Olive Oil, Favalosa Olive Oil, Arbequina Olive Oil, Pomegranate Balsamic, Tuscan Strawberry Balsamic

Directions:

Whisk together all the ingredients in a small bowl or place them in a mason jar and shake well.
Store in the refrigerator for up to 2 weeks.
NOTE: If adding fresh raspberries, blend all ingredients together in a blender.

Vinegar Spritzer

Thu, 28 May 2020 15:22:20 GMT

Ingredients:

2 oz of Zionsville Olive Oil Balsamic Vinegar
8 oz Unflavored Club Soda
Ice
Fruit or Herbs for garnish

Directions:

Fill a glass with ice.
Add 2 oz of desired balsamic vinegar
Add 8 oz of club soda.
Garnish with desired fruit or herb.
Relax & enjoy.

Peach Bellini

Thu, 28 May 2020 15:22:16 GMT

Time: 15 Min • Serves: 6

Ingredients:

1 Cup Peach White Balsamic Vinegar
1 lb Peaches, fresh or frozen
1 Bottle Prosecco (750 ml)
Additional Flavor Recommendations: Apricot White Balsamic, Cranberry Pear Balsamic

Directions:

Peel Peaches, remove the pit and then cut into slices.
Combine the peaches and the peach white balsamic vinegar in a blender and blend until smooth.
Spoon the peach puree into a pitcher or into the bottom of individual glasses (about 1 TBSP in each glass).
Fill pitcher or glasses or Prosecco an stir. Garnish with a peach slice or rim with sugar if desired.
NOTE: Additional puree can be stored in an airtight container in your freezer for up to one month.

Cranberry Pear Sangria

Thu, 28 May 2020 15:22:15 GMT

Time: 10 Min • Serves: 6

Ingredients:

3/4 Cup Cranberry Pear Balsamic Vinegar
Juice from 1 Lime
1 Bottle Sparkling Wine
18 Frozen Cranberries
2 Pears, small diced chunks
6 Springs of Thyme (optional)
Additional Flavor Recommendations: Mulled Cinder Balsamic for a Mulled Cider Sangria, Peach Balsamic for a Peach Sangria, and Coconut Balsamic for a Coconut Sangria

Directions:

Pour 2 TBSP of Cranberry Pear Balsamic and a squeeze of lime juice into each one of 6 wine or highball glasses.
Fill each glass with wine.
Garnish each with frozen cranberries and diced pears. Add a spring of thyme if desired.
Stir and enjoy.

Mashed Potatoes

Wed, 20 May 2020 18:39:42 GMT

Time: 1 Hour • Serves: 8

Ingredients:

8 Medium Sized White Potatoes
1/2 Cup Heavy Cream (more or less depending on your desired consistency)
2 TBSP Sour Cream
1/4 Cup Savory Butter Olive Oil
1 tsp Salt
1/2 tsp Pepper

Directions:

Scrub & clean potatoes and place in a pot. Cover the potatoes with water, add a dash of salt and boil for 45 minutes.
Remove potatoes from water and place in bowl. Mash the potatoes in the bowl with the skin on.
Add heavy cream and stir.
Add sour cream and Savory Butter Olive Oil and stir. Continue to mash until desired consistency is reached.
Add salt & pepper to taste. Serve warm.

Sweet Potato Fries

Wed, 20 May 2020 18:33:48 GMT

Time: 40 Min • Serves: 4

Ingredients:

2 Medium Sweet Potatoes
2 TBSP Gremolata Olive Oil
1/4 Cup Italian Fig Balsamic Vinegar
1 tsp Salt
1/4 tsp Garlic Powder or Fresh Minced Garlic
1/4 tsp Sweet Paprika
8oz Feta or Blue Cheese Crumbles (optional)
2 TBSP Chopped Walnuts (optional)
1/2 tsp Black Pepper
Additional Flavor Recommendations: Family Reserve Olive Oil, Arbequina Olive Oil, Herbes De Provence Olive Oil, Harvest Apple Balsamic, Traditional 18 Year Balsamic, Lavender Balsamic

Directions:

Preheat oven to 400°. Line baking sheet with parchment paper.
Thinly slice sweet potatoes into skinny fry-like slices.
In a bowl, mix Gremolata Olive Oil, salt, garlic & sweet paprika together. Add the sweet potato fries and toss until well coated.
Place fries on baking sheet and bake for 35 minutes until fries begin to crisp and turn golden brown.
While fries are baking, place Italian Fig Balsamic in a small saucepan and bring to boil. Turn down to simmer and let the balsamic reduce by half until the balsamic is thick enough to coat the back of a spoon.
Remove fries from oven and top with cheese and walnuts if desired. Drizzle the balsamic glaze over fries and serve immediately.

Mushroom Risotto

Wed, 20 May 2020 18:01:18 GMT

Time: 45 Min • Serves: 8 as a side dish, 6 as a main course

Ingredients:

2 Cups Risotto
2 TBSP Sliced or Diced Mushrooms
1 1/2 Cup Parmigiano Reggiano Cheese
1 Onion, finely diced
4 TBSP Butter
2 TBSP Porcini Mushroom & Sage Olive Oil
1 Cup White Wine
4 Sage Leaves
6 1/4 Cup Vegetable Broth
Additional Flavor Recommendations: Black Truffle Olive Oil

Directions:

Melt 1 TBSP of butter with 1 TBSP of the Porcini Mushroom Olive Oil in a large pan. Add the onions & sage. Cook over medium heat, stirring every few minutes with a wooden spoon.
Have the vegetable broth boiling in a separate pan to heat.
When the onions are soft, add the mushrooms and cook for about 5 more minutes.
Add the risotto and heat slightly (add more olive oil if needed). Add in the wine and reduce the wine down a bit, stirring every few minutes.
Add the boiling vegetable broth and cook all ingredients together until the risotto releases its starch and creates a creamy liquid.
When the risotto is cooked (about 18 minutes), add more broth if necessary for consistency. Add the remaining butter and the cheese. Stir well & drizzle with extra Porcini Mushroom Olive Oil to finish. Serve immediately.

Rosemary Pork Tenderloin

Wed, 20 May 2020 18:01:10 GMT

Time: 5 min prep; 45 min cook time • Serves: 4

Ingredients:

1/4 Cup Harvest Apple Balsamic Vinegar
1/4 Cup Rosemary Agrumato Olive Oil
2 (1lb) Pork Tenderloins
1 TBSP Zionsville Olive Oil Gallery Austin Steak Rub
Additional Flavor Recommendations: Mulled Cider Balsamic, Porcini Mushroom & Sage Olive Oil

Directions:

Preheat oven to 350°
Combine the Harvest Apple Balsamic, Rosemary Agrumato Olive Oil, and the Zionsville Olive Oil Gallery Austin Steak Rub in a bowl and mix well.
Place both tenderloins in a large resealable ziplock bag or in a covered baking dish.
Pour the marinade mixture over pork tenderloins and refrigerate for at least 2 hours or overnight.
Bake for about 40 to 45 minutes until pork is completely cooked through.
Slice and serve.

Maple Balsamic Salmon

Wed, 20 May 2020 17:51:35 GMT

Time: 20 Min • Serves: 4

Ingredients:

1/4 Cup Bourbon Maple Balsamic
1/4 Cup Garlic Olive Oil
4 Salmon Fillets
1/4 Cup Orange Juice
Salt & Pepper to taste
Additional Flavor Recommendations: Tuscan Herb Olive Oil, Gremolata Olive Oil, Teriyaki Balsamic, Honey & Ginger Balsamic

Directions:

Combine orange juice & Bourbon Maple Balsamic Vinegar in a saucepan and cook over medium high heat. Stir and cook for 5 minutes.
Turn off heat and add the Garlic Olive Oil. Mix well.
Season salmon with salt & pepper.
Brush generously with the glaze mixture. Bake salmon in the oven at 375° for 10 to 15 minutes until salmon is completely done (occasionally brush salmon with remaining glaze during cooking process).

Roasted Lemon Chicken

Wed, 20 May 2020 17:51:34 GMT

Time: 3 Hours • Serves: 4

Ingredients:

1/4 Cup Garlic Olive Oil
1/4 Cup Sicilian Lemon Balsamic Vinegar
4 Chicken Breasts
2 TBSP Dijon Mustard
2 TBSP Chopped Parsley
Additional Flavor Recommendations: Italian Lemon Olive Oil, Tuscan Herb Olive Oil, Herbes De Provence Olive Oil

Directions:

Whisk together all the ingredients and pour into a ziplock bag or casserole dish.
Add chicken breasts to the marinade mix and allow to marinate for 2-3 hours or overnight in the refrigerator .
Preheat grill or oven to 400°
Salt & Pepper to taste.
Grill chicken until completely cooked or bake in oven on a baking tray and drizzle with leftover marinage. Bake uncovered for 30 minutes until chicken is completely cooked.

Blackberry Ginger Salmon

Wed, 20 May 2020 17:51:34 GMT

Ingredients:

2 TBSP Blackberry Ginger Balsamic
2 TBSP Persian Lime Olive Oil
4 Salmon Fillets
1 TBSP Honey
2 Garlic Cloves, minced
1/8 tsp Cayenne Pepper
1/8 tsp Salt
1/8 tsp Pepper

Directions:

Arrange salmon in a greased baking dish.
In a bowl, whisk together the balsamic, olive oil, honey, garlic, cayenne pepper and salt & pepper.
Pour mixture over salmon and marinate for 1 hour.
Place baking dish in a 375° oven for 10 to 15 minutes or until salmon flakes easily with a fork. Top with blackberries if desired.
 Serve immediately.

Tuscan Herb Steak

Wed, 20 May 2020 17:50:49 GMT

Time: 20 Min • Serves: 2

Ingredients:

1 TBSP Tuscan Herb Olive Oil, Divided
2 Large T-Bone or Porterhouse Steaks (or any steak you desire)
Sea Salt & Fresh Ground Pepper
1 tsp Balsamic Vinegar
Additional Flavor Recommendations: Garlic Olive Oil, Herbes De Provence Olive Oil, Black Truffle Olive Oil, 18 Year Traditional Balsamic, Italian Fig Balsamic

Directions:

Heat up your grill to very hot.
Allow steak to come up to room temperature, then rub salt & pepper onto both sides of the steak. Rub or brush half of the Tuscan Herb Olive Oil to lightly coat.
Place steak over red hot coals or gas grill for 4 minutes. Turn and cook 4 minutes more to achieve medium rare (cook longer on each for more well done steak).
Allow steak to rest 10 minutes then brush on the remaining Tuscan Herb Olive Oil. Drizzle with the 18 Year Balsamic Vinegar before serving.

Gremolata Shrimp Pasta

Wed, 20 May 2020 17:50:47 GMT

Time: 30 Min • Serves: 4

Ingredients:

2 TBSP Gremolata Olive Oil
8 oz of any type of pasta
1 tsp Parsley, diced
1 lb Large Shrimp (peeled and cleaned)
1/2 tsp Salt
1/2 tsp Pepper
1 TBSP Garlic, minced
Shredded Parmesan to taste
Lemon Wedges to taste
Additional Flavor Recommendations: Tuscan Herb Olive Oil, Garlic Olive Oil, Herbes De Provence Olive Oil

Directions:

Cook pasta according to directions.
While pasta is cooking, use a large skillet and add the Gremolata Olive Oil and bring to medium heat.
Add shrimp and season with salt & pepper. Cook for 3 minutes or until shrimp is just pink and cooked through. Flip shrimp halfway through cooking.
Add the parsley and the juice of 1 lemon wedge and stir to combine.
Turn heat to low and add the pasta to skillet with the shrimp and toss to combine.
Sprinkle with Parmesan and serve immediately.

Chipotle Quinoa Bowl

Wed, 20 May 2020 17:50:44 GMT

Time: 30 Min • Serves: 6

Ingredients:

1 Cup Quinoa, rinsed & drained
2 tsp Chipotle Olive Oil
3 Cloves Garlic, minced
2 Jalapeño Peppers, seeded and finely chopped
1 Small Yellow Onion, finely diced
1 1/4 Cups Vegetable Broth
1 Can Black Beans, drained & rinsed (1 1/2 Cups)
1 (14.5 oz) Can of Diced Tomatoes, with juice
1 Cup Frozen Corn
1/2 tsp Ghost Pepper Salt
1/2 tsp Chipotle Powder or Chili Powder
1/4 tsp Ground Cumin
1/3 Cup Fresh Cilantro, chopped
1-2 Scallions, finely chopped
2 TBSP Red Onion, diced (optional)
1 Quarter of a Lime, juiced
Garnish with shredded cheese, sour cream, avocado, lime slices, etc.

Directions:

In a large skillet, dry toast the quinoa for a few minutes, making sure to stir frequently until the seeds have slightly toasted.
Meanwhile, heat the Chipotle Olive Oil in a medium saucepan over medium heat. Add the diced yellow onions, garlic, and jalapeño peppers. Sauté until fragrant (about 1 minute or less so garlic does not burn). Stir in the toasted quinoa, beans, tomatoes, corn, vegetable broth, ghost pepper salt, chipotle or chili powder and cumin. Bring to boil. Reduce heat to medium-low and cover. Cook it as you would rice (for at least 25 minutes or until the liquid is absorbed).
Remove from heat. Stir in the cilantro, red onions (if desired), scallions and lime juice.
Fluff with a fork and serve with desired garnishes.

Blood Orange BBQ Chicken

Wed, 06 May 2020 22:54:09 GMT

Time: 40 Min • Serves: 4 to 6

Ingredients:

4 - 6 Chicken Breasts
3 TBSP Blood Orange Olive Oil
1 TBSP Bourbon Maple Balsamic Vinegar
1 tsp Jamaican Jerk Seasoning or Kickin' Chicken Seasoning
Additional Flavor Recommendations: Garlic Olive Oil, Cayenne Agrumato Olive Oil, Gochujang Balsamic, Traditional 18 Year Balsamic

Directions:

Combine the Blood Orange Olive Oil, bourbon maple balsamic and your preferred spice pack seasoning together in a bowl.
Pour over the chicken breasts and grill until chicken is cooked through, or bake in an oven at 375° for 30 minutes until chicken is cooked through.

NOTE: If you'd like it spicy use the Kickin' Chicken Seasoning.

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