Recipes

• Tomatoes with Balsamic Vinaigrette

  In a bowl, gently combine the tomatoes and onion. In a jar with a tight lid, combine the vinegar and seasoning.

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  Savory Glazed Pearl Onions

  In a large skillet, heat oil over medium heat. Add onions, cook and stir for 9-11 minutes or until lightly browned. Stir in remaining ingredients; bring to a boil.

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  Roasted Green Beans & Red Onions

  Preheat oven to 425. In large pan, toss beans with pepper, 1 T. garlic oil and salt. Roast beans for 30 min. Stir in tomatoes, roast 5 more minutes. Meanwhile in 12″ skillet, heat 2 T. garlic oil

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  Peaches with Balsamic Cherries

  In a small saucepan, stir together the cherries, sugar and balsamic vinegar, and place over a medium heat. Bring to a boil and continue to cook for 5 minutes, stirring occasionally.

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  Mushroom Sauté

  Heat on and balsamic in sauté pan. Stir in garlic oregano and mushrooms. Saute for 20-30 minutes.

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  Cannellini Bruschetta

  Mix drained beans, lemon juice, mustard, balsamic and sour cream in blender or food processor until smooth. Add olive oil slowly with processor on.

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  Arugula Salad with Manchego, Apples and Caramelized Walnuts

  Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to ¼ cup, about 4 minutes. Whisk oil and champagne vinegar in bowl.

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  Mixed Greens with Berry Dressing and Toasted Walnuts

  Place all dressing ingredients in blender until smooth. Cover and refrigerate. Just before serving in large bowl, toss greens, dried cherries, berries and onion.

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  Spinach Salad with Pistachio Chicken

  Finely shop nuts in food processor, place half on a plate. Warm oil in skillet. Press chicken into pistachio pieces, adding more pieces if needed.

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  Taste of Fall Salad

  In large skillet, cook pecans, 2 T vinegar, cayenne and cinnamon over medium heat until toasted. Sprinkle with 1 T. sugar. Cook 2-4 minutes. Spread on foil to cool.

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  Caprese Panini

  Heat oil in a nonstick skillet over medium heat. Add tomatoes, capers and pepper flakes; sauté until just starting to break down, about 3 minutes.

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  Bread Dipping Oil

  Mix 1 part OLIVE MILL 18 year old Balsamic and 4 parts OLIVE MILL Extra Virgin Olive Oil.

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  Balsamic Marinade

  In a small bowl, whisk together the vinegar, oil brown sugar, onion and pepper.

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  Sun-Dried Tapenade

  Finely chop tomatoes and place in a large bowl. Stir in the oil, pepper, garlic, feta, basil, pepper and balsamic and mix well.

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  Orange-Rosemary Vinaigrette

  Grate the zest off the orange into a small bowl. (You should end up with 2 teaspoons of zest) Using a serrated knife, cut away the rind and discard.

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  Dipping Oil for Italian Bread

  Pour oil on plate. Press garlic cloves into oil. Drizzle with balsamic over the oil and garlic.

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  Roasted Garlic Conserve

  Preheat oven to 325F. Cut each garlic head in half horizontally, keeping the cloves intact in their cluster. Do not remove the husk surrounding each head.

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  Rosemary Balsamic Chicken

  Rinse chicken and pat dry. Combine rosemary, garlic, salt and pepper in a small bowl. Place chicken in a large bowl, drizzle with oil and rub with spice mixture.

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  Balsamic Chicken Breasts

  Preheat oven to 400. Place the potatoes on a baking sheet; drizzle olive oil over potatoes and season with salt and pepper. Place the chicken in a baking dish.

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  Balsamic Poached Chicken

  Heat oven to 400. Place the potatoes in a roasting pan. Add the oil, salt and pepper and toss. Roast for 30 minutes, shaking the pan once.

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  Balsamic Roasted Pork Loin

  Dissolve steak seasoning in balsamic vinegar, then stir in oil. Place pork into re-sealable plastic bag and pour marinade into bag.

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  Pork Tenderloin with Molasses, Bacon and Porcini Vinaigrette

  Preheat oven to 350. Brown pork in 3 T. Porcini oil after seasoning with salt and pepper for 3-5 minutes until brown. Put in the oven and roast until internal temp is 165 degrees.

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  Balsamic Tortellini

  Heat oil in a large skillet over medium heat. Sauté onion and bacon until onion is translucent and bacon is brown; remove from skillet and drain on paper toweling.

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  Italian Pasta Salad

  Bring a large pot of salted water to a boil. Add pasta and cook for 8-10 minutes. Drain and rinse under cold running water until cool.

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  Pistachio Crusted Salmon with Balsamic Vinegar Reduction

  Heat oven to 350. In a small bowl, mix together mustard and maple syrup; set aside. Place pistachios in a small, sealed bag and break them into small pieces with a rolling pin.

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  Garlic Balsamic Shrimp

  In a large bowl, mix the balsamic oil, garlic, basil, salt and pepper. Place the shrimp, red pepper and onion in a bowl and gently toss to coat.

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  Balsamic Salmon

  In a bowl combine olive oil, balsamic vinegar, lemon juice, green onions, soy sauce, brown sugar, ginger paprika, pepper, pepper flakes and garlic.

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  Strawberries & Vanilla Ice Cream

  Slice strawberries over a bowl of vanilla ice cream and drizzle OLIVE MILL 18 year old Balsamic over the berries.

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  Balsamic Skirt Steak

  In blender, combine all marinade ingredients except oil; run until combined, then slowly add oil. Pierce meat with fork and place in zip-top bag.

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  Provolone, Prosciutto & Balsamic Onion Pizza

  Spread sauce over crust. Layer cheese on sauce. Heat oil in small pan, add onion slices, cook until very tender, then add vinegar and cook 1 more minute.

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  Meats and Cheese

  Arrange sliced hard sausage and hard cheeses on plate and drizzle with OLIVE MILL 18 year old balsamic.

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  Three Olive Spread

  Combine the olives and garlic in food processor. Pulse to chop, then add balsamic vinegar and oil.

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  Black & Gold

  In a cocktail shaker, combine the vodka, lemon juice, black Pepper syrup, strawberries and balsamic vinegar. Fill the shaker with ice and shake well. Strain into a chilled ice-filled rocks glass and garnish with the lemon wheel.

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  Grilled Vegetable and Cheese Sandwich

  Mix first 8 ingredients in large gallon size bag. Marinade for 1-4 hours. Grill veggies until browned about 20 minutes. Remove skins from pepper, slice mushroom and pepper into slices. Broil roll (opened) until brown. Place vegetables and slice of cheese on rolls and drizzle with additional balsamic if desired.

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  Tuscan Onion Soup with Shaved Parmesan

  Peel the onions and cut in half lengthwise. Thinly slice crosswise. Trim the leeks and cut in half lengthwise. Slice crosswise in ¼” slices. Place the leeks in cold water and rise to remove dirt. Drain. Reserve the onions and leeks. Unroll the pancetta and dice into ¼” pieces. Heat the oil in a large soup pot. Add pancetta and cook about 5 minutes. Add the onions and leeks. Saute for 20 minutes stirring occasionally. Add the stock and simmer 30 minutes. Stir the vinegar, wine, salt and pepper in

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  Arugula Salad with Almonds and Parmesan

  In a large bowl, combine almonds, oil and vinegar; season with salt and pepper. Add arugula and parmesan and toss to coat. Serve topped with more parmesan.

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  Steak Fajitas with Lime Oil

  Warm flour or corn tortillas. Arrange steaks in dish with salt and pepper. Combine 2 T. oil with next 5 ingredients in medium bowl. Pour mixture over steaks, marinate 10 minutes. Heat 2 T. oil in skillet over high heat. Add steaks with onion mixture. Cook steaks 1 minute per side. Add tomatoes and basil. Continue cooking to desired doneness, turning occasionally. Transfer steaks to work surface. Cut across grain on slight diagonal into ½” thick strips. Transfer fajitas to bowl and serve with tor

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  Spinach Basil and Plum Salad

  In a small bowl, whisk oil, vinegar and zests. Season with salt and pepper. In a large bowl, toss the spinach, basil and plum. Add the dressing and toss well. Serve right away.

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  Corn & Radish Salad with Jalapenos and Lime

  Combine all ingredients in large bowl. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate. Bring to room temperature before serving).

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  Cilantro Lime Dressing

  Place pepper, garlic and ginger in food processor, pulse until finely chopped. Pour in the juice, honey, balsamic and seasonings. Add cilantro and pulse to blend. Slowly add jalapeno oil into the dressing. Serve drizzled over any salad and grilled chicken breast.

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  Grilled Romaine Hearts

  In a small bowl, whisk oil and vinegar. Generously brush over all surfaces of romaine. Grill romaine, uncovered, over medium high heat for 1-2 minutes until slightly charred and wilted; turning once. Salt and pepper to taste.

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  Roasted Potato Medley

  Preheat oven to 375. In a mixing bowl, combine the potatoes, oil, balsamic, thyme, garlic and broth. Toss well to coat. Place into casserole dish and roast uncovered for 40 minutes or until potatoes are tender.

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  Balsamic Mushrooms

  Heat oil in saucepan, add mushrooms and cook 2 minutes, stirring occasionally. Stir in balsamic and wine, cook 2 additional minutes. Season with salt and pepper.

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  Oregon Tuna Melt

  In small bowl, mix tuna, onion, oil, vinegar, basil, salt and peppers. Heat griddle. Spread inside with mustard and mayo and top with cheese. Spread tuna salad. Close and spread oil on outside of bread. Cook on griddle until cheese is melted.

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  Ginger Fish Fillets

  Dredge fillets in flour. Stir fry ginger and garlic in oil in skillet over medium heat for 3 minutes. When garlic is lightly browned, add fish and sauté for 3 minutes a side. Combine balsamic, sherry and broth. Pour over fish. Cover and cook over moderate heat for 10 minutes. Add scallions and cook, uncovered for 5 more minutes until flaky.

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  Balsamic-Salmon Spinach Salad

  Drizzle salmon with 1 T. oil. Place on a broiler pan coasted with oil. Broil 3-4 minutes until fish flakes easily. Cut salmon into two pieces. Meanwhile in a large bowl. Toss spinach with remaining oil and balsamic. Divide between two plates. Top each with half of the salmon, avocado, walnuts, sunflower kernels and cranberries.

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  Balsamic Glazed Salmon Fillets

  Preheat oven to 400. Line a baking sheet with aluminum foil and spray with oil. Over medium heat, cook garlic in olive oil until soft. Mix in white wine, honey, balsamic vinegar, mustard and salt and pepper. Simmer uncovered for about 3 minutes until slightly thickened. Arrange salmon fillets on foil lined baking sheet. Brush fillets with balsamic glaze and sprinkle with oregano. Bake in oven 10-14 minutes. Brush fillets with remaining glaze and season. Transfer fillets to platter, leaving the s

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  Roasted Pepper Salad with Balsamic

  Broil peppers 4” from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes. Peel off and discard charred skin. Remove stems and seeds. Cut into thin strips; place in a large bowl. Add onion. In a small bowl, whisk the oil, balsamic, herbs, garlic and powder, peppers and salt; pour over pepper mixture. Toss and refrige

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  Chipotle Marinated Grilled Chicken

  Place all ingredients except chicken in blender. Puree until no chunks remain. Pour ¼ of the marinade into a small dish and set aside. Rub salt onto each drumstick and place in re-sealable bag. Pour in remaining marinade and place in refrigerator at least 2 hours. Preheat grill and lightly oil the grate. Remove chicken from marinade and discard bag. Cook legs on grill until internal temperature reads at least 165 degrees. Once completely cooked baste well with remaining marinade and cook

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  Balsamic Blood Mary

  In a large pitcher, combine first 6 ingredients, stir well to combine. Cover and refrigerate for 1 hour. Fill 4 glasses with ice. Add 2 oz. vodka to each and fill ¾ full with vegetable cocktail mix. Place 1 celery stalk and lime wedge in each glass. Float a teaspoon for balsamic on top of each drink and serve.

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  Sauteed Mushrooms

  Heat the oil in large skillet over medium heat. Stir in remaining ingredients and sauté 20-30 minutes until tender.

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  PASTA SALAD MEDITERRANEAN

  Cook 1 lb. Penne pasta in boiling water until firm. Cool. Add 6-8 Tbsp. Boscoli Italian Olive Salad, 1 cup chick peas, 1 Tbsp. fresh basil, 1 tsp. Lemon juice, 2 Tbsp. OLIVE MILL Balsamic Vinegar & 8-12 oz. Crumbled Feta cheese. Mix well. Serve at room temperature. Serves 4-6 persons.

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  Smoky Grilled Pork Chops

  Preheat grill for medium heat and lightly oil the grates. In a bowl, mix together the salt, pepper, onion powder, paprika and balsamic. Brush both sides of pork chops with garlic oil. Massage the spice rub into the meat, allow to stand 10-15 minutes. Grill the chops over indirect heat until no longer pink inside until thermometer reads at least 145 degrees. Allow chops to stand for 10 minutes before serving, drizzling a little more balsamic over top of chops.

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  Orange Rosemary Vinaigrette

  Grate the zest off the orange into a small bowl. (You should end up with 2 teaspoons of zest). Using a serrated knife, cut away the rind and discard. Cut each section of the orange from between the membranes and place in the bowl. Squeeze the remaining membranes to release the juices, then discard. In a blender, process the orange sections with the zest and the juice, balsamic vinegar, red wine vinegar, shallot rosemary, brown sugar, salt and pepper. With the machine running, add the oil in a st

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  Citrus Salad with Bacon & Red Onion

  Combine all ingredients except oil and vinegar. Add oil and vinegar to dress just before serving.

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  Beet Salad with Goat Cheese

  Place beets into a saucepan and fill with water to cover, bring to a boil and cook for 20-30 minutes. Drain and cool. Cut into cubes. While beets are cooking, place the walnuts in a skillet, heat until warm and starting to toast, then stir in syrup. Cook and stir until evenly coated. Remove from heat and set aside to cool. In a small bowl, whisk together the, balsamic vinegar and oil to make the dressing. Place a large helping of greens onto each of the four salad plates, divide candied w

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  Roasted Tomato Basil Soup

  Preheat oven to 450. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic and shallots onto a baking tray. Drizzle with ½ cup of olive oil and season with salt and pepper. Roast for 20-30 minutes, or until caramelized. Take off the tomato skins and discard. Transfer your veggies to a large stock pot. Add ¾ of the chicken stock, bay leaves and butter. Bring to a boil, reduce heat, simmer for 15 minutes. Wash and dry basil leaves and add to pot. Return soup to low hea

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  Linguine with Red Pepper Sauce

  Coat skillet with basil oil. Place over medium heat. Add sweet red pepper and garlic, cook uncovered 30 minutes stirring occasionally. Set aside, and cool slightly. Place pepper mixture blender or food processor; add basil and next three ingredients. Cover and process until smooth. Cook pasta according to directions. To serve, top pasta with pepper sauce. Garnish with fresh basil sprigs.

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  Grilled Shrimp with Polenta

  To make pesto – in a food processor, puree the basil leaves, garlic, pine nuts, salt and cheese until smooth. With the motor running, add oil in a slow, steady stream. Pour into a medium bowl, add the shrimp and marinate at room temperature for 30 minutes. To make polenta – In a large heavy saucepan, stir the water, milk and cornmeal together. Cook over low heat until thick, stirring constantly, about 25-30 minutes. Stir in the butter and cheese. Season to taste with salt and pepper. Grill the

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  Feta Cheese with Basil Salad

  Place the walnuts in a small skillet over medium heat. Cook, stirring constantly, until golden brown. In a bowl, gently mix the walnuts, tomatoes, basil, green onions, avocado, feta cheese, olives and pepper. Season with garlic salt and drizzle with balsamic vinegar and basil oil. Allow to sit about 15 minutes and toss again just before serving.

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  Big Italian Salad

  Make the dressing in a food process to blend. Place all salad ingredients in a large bowl. Right before serving, add about half the dressing and toss well. Serve remaining dressing on the side.