Homemade Mustard - A condiment with a thousand uses. Add a new flavour and give it a thousand more. Try it with Oregano or Peach White Balsamics, or the Honey Pepper Vinegar.
A VERY unique and sophisticated jelly! Serve over tea biscuits, or over a cream cheese brick as an appetizer with crackers. Features the amazing Pink Grapefruit White Balsamic.
Garlicky Beet Spread with Yogurt, Dill and Horseradish - A veggie dip with a twist, beets. You will love the flavor! Uses Dill Olive Oil and Sicilian Lemon White Balsamic.
Sundried Tomato and Olive Tapenade - Do you love tapenades? You will love the flavour of this one. Uses a Robust Extra Virgin Olive Oil. Tested in a private cooking class. Created by Chef Francois Larouche.
Who knew you could turn Balsamic Vinegar into a wonderfully flavoured jam! Using our Cinnamon Pear or Blackberry Ginger Balsamic - or any of your in-season favourites that would complement the fruit!
Olive Tapenade - A wonderful addition for your entertaining menu. Uses Sicilian Lemon White Balsamic and a Medium Extra Virgin Olive Oil. Adapted from a recipe submitted by Lorna Kern.
Muhammara (or Turkish Roasted Red Pepper Spread) - Easy to make but terrific flavor! Uses Italian Herbs Balsamic and Medium Extra Virgin and Cayenne Olive OiIs. Tested in Turkish Cooking Class.
When you want something that's traditional, this is the one. Uniquely, this recipe gives you the measurements for a dry mix of spices to keep on hand so you can make the dressing fresh as you need it. Uses Traditional Balsamic and a Mild Extra Virgin Olive Oil. Tested in a Private Cooking Class.
