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Unit 3 - 145 Main St, Steinbach

585 1st St., Harvest Plaza, Winkler

Manitoba's first oil and vinegar tasting room!

Prairie Oils & Vinegars - extra virgin olive oils and balsamic vinegars – things to know...

Serving suggestions for any of our savoury or unflavoured extra virgin olive oils
(includes: our tuscan herb olive oil, herbs de provence olive oil, milanese gremolata olive oil, wild mushroom & sage olive oil, garlic olive oil, basil olive oil, chipotle olive oil, cilantro & roasted onion and any of our unflavoured, single cultivar extra virgin olive oils from Italy, Portugal, Chile, Australia, California & more)

  • salad dressing/vinaigrette (equal parts olive oil and balsamic vinegar – no need to add anything else!)
  • bread dipper (1 or 2 parts olive oil to 1 part balsamic vinegar)
  • marinade for chicken, pork, beef, seafood, tofu and vegetables (equal parts olive oil to equal parts dark or white balsamic)
  • sauce for meat and seafood (equal parts white balsamic and olive oil for fish; equal parts dark balsamic and olive oil for meat)
  • drizzle on pizza, pasta, risotto, grains
  • brush onto bread (i.e. grilled cheese, Panini, garlic bread, baguettes, English muffins)
  • infuse into a pasta sauce
  • drizzle on to bruschetta and crostini
  • use in your favourite dip recipes, such as hummus and olive tapenade
  • use to sauté and or stir fry vegetables, meat, fish
  • pour over baked potatoes, top with fresh herbs, sea salt and cracked black pepper
  • add to mashed potatoes instead of butter
  • toss onto new potatoes and/or vegetables and grill or roast
  • drizzle on popcorn
  • marinate cheese (try feta, mozzarella, goat cheese or halloumi) with crushed garlic, chili flakes, slivered sundried tomatoes and fresh herbs
  • make pesto (basil pesto or arugula pesto or spinach pesto or garlic scape pesto)
  • poach fish in olive oil
  • make your own heart healthy mayonnaise (i.e. garlic aioli)
  • use in your favourite pizza and/or bread dough recipes
  • toss with cooked pasta, parmesan cheese and fresh cracked pepper
  • use in potato salads and coleslaw salads in place of mayonnaise
  • use in bean salads and marinated vegetable salads
  • rub on dry skin and use in face masks

Serving suggestions for our all natural, butter flavoured extra virgin olive oil

  • use as a butter substitute wherever you might use melted butter including on popcorn, waffles & pancakes, baked potatoes, rice, corn on the cob, dipping seafood (i.e. lobster tails and crab legs), & more
  • use instead of melted butter in baking (i.e. cakes, muffins, cookies). Please refer to our conversion chart
  • brush onto bread (i.e. garlic bread, grilled cheese, Panini, baguettes, English muffins)
  • use for frying or scrambling eggs
  • add it to mashed potatoes instead of butter and/or cream, or toss it onto new potatoes before baking
  • freeze it and it becomes spreadable!
  • enjoy where you want the flavour of butter combined with the health benefits of extra virgin olive oil!

Serving suggestions for our amazing white or black truffle oil

  • drizzle it onto wild mushroom risotto
  • wonderful on white pizza or pasta dishes
  • toss onto freshly popped popcorn and enjoy as-is, or, add finely grated parmesan and fresh cracked pepper
  • toss onto roasted new potatoes with grated parmesan and fresh herbs
  • stir into garlic mashed potatoes
  • add a few drops to breakfast dishes such as scrambled eggs, quiches and frittata’s
  • drizzle onto mac n cheese (to make a “swanky mac & cheese”)
  • great when paired with asparagus
  • drizzle onto gourmet potato salads or French fries

Serving suggestions for any of our citrus-infused extra virgin olive oils
(includes: our fused blood orange, fused lemon and Persian lime olive oils)

  • salad dressing/vinaigrette (equal parts olive oil and balsamic vinegar – no need to add anything else!)
  • marinade for chicken, pork, beef, seafood, tofu and vegetables (equal parts olive oil to equal parts dark or white balsamic)
  • sauce for meat and seafood (equal parts white balsamic and olive oil for fish; equal parts dark balsamic and olive oil for meat)
  • bake into a cake, muffins or cookies (i.e. make cranberry-lime olive oil muffins or lemon olive oil cake)
  • use in your favourite dip recipes, such as Persian lime hummus and blood orange olive tapenade
  • use to sauté and or stir fry vegetables, meat, fish
  • toss onto new potatoes and/or vegetables and grill or roast
  • make pesto (basil pesto or arugula pesto or spinach pesto or garlic scape pesto with lemon evoo)
  • poach fish in olive oil
  • make your own heart healthy mayonnaise (i.e. garlic citrus aioli)
  • drizzle over ice cream or gelato with fresh fruit
  • mix with equal parts balsamic vinegar and drizzle on plain or flavoured yogurt with granola and/or fresh fruit

Wonderful ways to use our unflavoured, traditional balsamic vinegar, aged up to 18 years

  • bread dipper (2 parts oil to 1 part balsamic vinegar)
  • salad dressing/vinaigrette (equal parts olive oil and balsamic vinegar – no need to add anything else!)
  • marinade for chicken, pork, beef, seafood, tofu and vegetables (equal parts olive oil to equal parts balsamic)
  • sauce for meat and seafood (equal parts olive oil to equal parts balsamic)
  • add 1 to 2 teaspoons to 1 cup sparkling water for a healthy alternative to soda pop
  • dip shards of parmesan cheese into balsamic for a delicious and easy appetizer
  • drizzle onto roasted or grilled vegetables
  • swirl into soups and stews for added flavour
  • reduce over high heat and use as a glaze for meat, fish and vegetables
  • drizzle on top of bruschetta, crostini, pizza, pasta, grains
  • pour over berries and ice cream
  • drizzle over sliced tomatoes with mozzarella and fresh basil
  • stir into caramelized onions (last 5 min of cooking)
  • drizzle inside of grilled cheese and Panini sandwiches
  • use in bean and pasta salads
  • drink a spoonful daily to aid digestion (did you know that balsamic vinegar is a natural probiotic?)
  • add to ketchup and/or BBQ sauce for added flavour and tang
  • drizzle on cantaloupe wrapped in prosciutto
  • mix with equal parts olive oil and drizzle on plain or flavoured yogurt with granola and/or fresh fruit

Wonderful ways to use our flavoured, aged balsamic vinegars

  • salad dressing/vinaigrette (equal parts olive oil and balsamic vinegar – no need to add anything else!)
  • marinade or sauce for chicken, pork, beef, seafood, tofu and vegetables (equal parts white balsamic and olive oil for fish; equal parts dark balsamic and olive oil for meat)
  • add 1 to 2 teaspoons to 1 cup sparkling water for a healthy alternative to soda pop
  • reduce over high heat and use as a glaze for meat, fish and vegetables
  • pour over berries and ice cream
  • mix with equal parts olive oil and drizzle on plain or flavoured yogurt with granola and/or fresh fruit
  • drizzle onto poached pears, baked apples, grilled fruit or fresh fruit salads
  • pour over pound cakes, crisps, cheesecakes, pancakes, waffles or other fruit-based desserts
  • add a few teaspoons to your favourite chocolate truffle recipe (i.e. makes gourmet “balsamic truffles”)
Butter to Olive Oil Conversion Chart
Butter / Margarine Extra Virgin Olive Oil
1 tsp 3/4 tsp
1 tbsp 2 1/4 tsp
1/4 cup 3 Tbsp
1/3 cup 1/4 cup
1/2 cup 1/4 cup + 2 Tbsp
2/3 cup 1/2 cup
3/4 cup 1/2 cup + 1 Tbsp
1 cup 3/4 cup