As we say every day at the store and during our Tasting Events, Presentations and Test Kitchen; “Be daring, inventive, wild & crazy, don’t be intimidated!”

Anytime (well, almost any time) you use a fat, be it butter, lard, other oils etc., substitute one of our Extra Virgin or flavoured Olive Oils. Using an acid like lemon or lime juice, or a wine vinegar? Consider how one of our balsamic vinegars (sweet or savoury) might elevate the dish!

This page will present a few easy techniques and flavours we enjoy as well as some standard recipes for staples in the kitchen and won’t relate directly to our flavours, as you can put together HUNDREDS of combinations – get creative!

Bread Dipping

Into a shallow bowl or small plate with upturned edges, pour a small amount of your favourite balsamic (usually dark), and top with a complimentary olive oil. Add herbs, your favourite spice blend, or grate a clove of fresh garlic for more excitement. Be creative in your flavour choices, but to get started here are a few great combinations:
Extra Virgin Olive Oil with Traditional Dark Balsamic
Tuscan Herb Olive Oil with Black Mission Fig Dark Balsamic
Gourmet Garlic Olive Oil with Strawberry Dark Balsamic
Eureka Lemon Olive Oil with Blueberry Dark Balsamic

The Easiest Salad Dressing

1 part Olive Oil
1 part Balsamic Vinegar

Put the oil and vinegar in a container with a lid and shake until emulsified, or use a whisk in a small bowl until combined. Adjust the ratio to your taste – some like it with more oil, some more vinegar. As for quantities, we recommend 1T of each, oil & vinegar, per person for a dinner-sized salad.

Kicked up Salad Dressing

1/2 clove fresh garlic, coarsely chopped
1/2 t fine sea salt
3 T Extra Virgin Olive Oil
1 T fresh lemon juice

Combine the sea salt and garlic in the bottom of your salad bowl. Crush the garlic into the salt with the back of a spoon until it makes a smooth paste. Add the olive oil and lemon juice, stir together. Pile your salad greens and toppings on and toss, toss, toss!

Variations

Instead of lemon juice, try our Neapolitan Herb Dark Balsamic Vinegar, Champagne Dark Balsamic, A-Premium White Balsamic, Oregano White Balsamic, or Jalapeno White Balsamic
French: Stir in a small amount of good quality Dijon mustard
Greek: Add a pinch of dried oregano

Forget the Butter and Margarine

Put a small container (one that works well with a butter knife) of Extra Virgin Olive Oil in the fridge. When it solidifies, you will be able to spread it over bread or toast just like butter – only better! Don’t leave it sitting out on the counter, mind, or it will liquefy again and you’ll be drizzling instead.

Drenched Baked Potato

This simple, delectable dish will woo you away from butter and sour cream for life.
1. Put a nice big russet potato into a 375 degree oven and bake it until it is tender throughout, approx. 40 to 50 minutes
2. Put it on a plate and crack it open. Immediately douse it with a liberal helping of your finest Extra Virgin (we’re not talking drizzles, but glugs here!), plus a pinch of salt and a couple of turns of the pepper mill.
3. Enjoy!

Note: Use only the best extra virgin for this. Any faults in the oil will only be emphasized by the heat of the potato.

Olive Oil with Popcorn

This is not a recipe but a trick that will at first astonish, then quickly win you over. Simply air-pop the popcorn, then while it’s still very hot, toss it with a tablespoon or two of olive oil, along with sea salt. Play around with some of our flavoured oils (favourites of ours are Persian Lime, Chipotle, Dill, and Butter), or stay pure with an Extra Virgin.

Olive Oil on Pasta

Top your pasta with a fresh extra virgin, or one of our flavoured oils, a sprinkle of salt, freshly cracked black pepper, and some high-quality parmesan cheese. Enjoy this as a simple side, or put your favourite sauce on top and have a meal of it. Some of our favourites are:
Any Extra Virgin, anytime!
Tuscan Herb
Gourmet Garlic and a sprinkle of fresh parsley
Eureka Lemon with Parmesan Cheese
Cheese Tortellini with Blood Orange
Smoky Chipotle Olive Oil

Mashed Potatoes

Instead of butter, try mixing one of our Olive Oils into your mashed potatoes. Here are some great options:
Butter ‘Taste’ Olive Oil
Gourmet Garlic Olive Oil
Tuscan Herb Olive Oil
Smoky Chipotle Olive Oil
Wild Mushroom & Sage Olive Oil
A few drops of White Truffle Olive Oil