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!

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

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.

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!