Recipes — Mild EVOO

Holiday Salad

Holiday Salad

Holiday Salad - The pomegranate seeds and butternut squash really make this salad festive. The dressing is very tart and light, but the squash adds balance with its depth and creaminess. A lovely salad for the holidays! Features our EVOO and Apple Cider Vinegar.

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Low Fat Pie Crust

Low Fat Pie Crust

Low Fat Pie Crust - If you're looking for low fat, this recipe will fit the bill. Want some added flavour? Try using a flavoured balsamic or a flavoured olive oil, you'll love the subtle hint of the flavour you're using. Features our Mild Extra Virgin Olive Oil, Apple Cider Vinegar or a flavoured Balsamic Vinegar of your choice.

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Cedar Plank Trout

Cedar Plank Trout

Cedar Plank Trout - For the BBQ Class we used locally sourced, farm fresh trout from Watersong Farms in Warren, MB. It has a light buttery taste that was delicious and enjoyed by everyone! Tested in the BBQ Cooking Class.

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Caramelized Pear Chutney

Caramelized Pear Chutney

Caramelized Pear Chutney - The EVOO and Blackberry Ginger Dark Balsamic complement the richness of the brie and the soft flavor of the pear perfectly! This recipe is perfect for entertaining. Tested in our Charcuterie Cooking Class.

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Cubed Roasted Beets with Crisped Fennel

Cubed Roasted Beets with Crisped Fennel

Shown here with beef tenderloin bites, stacked with cream cheese, this fantastic side of tender-crisp roasted beets and crunchy yet melt-in-your-mouth fried fennel is stunning. Features the Roasted Almond Oil along with an unobtrusive Mild EVOO. Tested in our Gourmet Inspirations Cooking Class.

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Naples Summertime Steak Verde Sauce

Naples Summertime Steak Verde Sauce

Ingredients:1/2 c. Extra Virgin Olive Oil (your choice of flavor)13 fresh, basil leavessmall handful of chivehandful of flat leaf parsleyhandful of tarragonhandful of rosemaryhandful of thyme1 tsp. dried oregano1/2 tsp. caperszest and juice of one small lemon1/4 tsp. Dijon mustard1/2 tsp. of Kosher salt1/4 tsp. of freshly ground black pepper Instructions: In a food processor add all of the herbs, mustard, lemon zest, capers, salt and pepper then puree. Then add the oil and lemon juice until mixture can be spooned. After grilling steak place steak on plate, spoon mixture over steak and tent with aluminum foil for 10 minutes....

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Maple Fig Marinade

Maple Fig Marinade

Maple Fig Marinade - If you like Maple this marinade is for you. features our Extra Virgin Olive Oil and our Maple and Fig Balsamics

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Sweet Pomegranate Marinade

Sweet Pomegranate Marinade

Sweet Pomegranate Marinade - Pork, chicken or beef would all be terrific with this marinade. Features our Extra Virgin Olive Oil and our Pomegranate Balsamic.

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Cinnamon Pear Pork Chop Marinade

Cinnamon Pear Pork Chop Marinade

Ingredients:3 Tbsp. Cinnamon Pear Balsamic Vinegar3 Tbsp. Extra Virgin Olive Oil2 Tbsp. brown sugar1 tsp. allspice1 shallot, minced1 tsp. crushed red pepper1 tsp. crushed fennel seedsalt and pepper to taste Instructions: Combine ingredients and use to marinate pork chops for a minimum of 3 hours in the cooler.

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Sweet and Spicy Pear Relish

Sweet and Spicy Pear Relish

Sweet and Spicy Pear Relish - Such a yummy relish, give this one a try. Features our Extra Virgin and our Cinnamon Pear Balsamic.

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Maple Beet Roasted Salad

Maple Beet Roasted Salad

Maple Beet Roasted Salad - You have never had beets that tasted this good! Features our Roasted Walnut Oil, Lemon and Extra Virgin Olive Oil and Maple Balsamic. Tested in our Fall Root Vegetable Class.

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Honey Ginger Cucumber Relish

Honey Ginger Cucumber Relish

Ingredients:1 large cucumber, seeded and diced1/2 red onion, diced1 stalk celery, washed and diced3 Tbsp. Honey Ginger Balsamic Vinegar1/4 c. cilantro, chopped2 Tbsp. mint, chopped2 Tbsp. Extra Virgin Olive Oilsalt and pepper to taste Instructions: Mix everything together in a large bowl and chill for at least 30 minutes before serving.

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Spicy Grilled Peach Relish

Spicy Grilled Peach Relish

Ingredients:4 peaches, quartered and pitted1/2 medium white onion, halved1 Tbsp. Extra Virgin Olive Oil1 Tbsp. chopped canned chipotle chiles in adobo2 Tbsp. Peach White Balsamic Vinegar1 tsp. sugar1 tsp. crushed red peppersea salt and ground pepper to taste Instructions: Drizzle peaches and onion with oil and rub to coat. On a grill or in a grill pan over high heat, grill peaches and onion until peaches are lightly charred and skins begin to loosen, about 10 minutes, rotating occasionally. Let cool. Remove and discard peach skins. Chop peaches into medium chunks and onion into smaller chunks. Combine in a bowl...

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Peachy Pork Marinade

Peachy Pork Marinade

Ingredients:1 c. fresh peach, mashed1/4 c. Peach White Balsamic Vinegar1 Tbsp. Dijon mustard1 tsp. honey1/2 tsp. salt1/8 tsp. ground black pepper1/2 tsp. garlic, crushed1 Tbsp. fresh thyme1/4 c. Extra Virgin Olive Oil Instructions: Combine peach balsamic vinegar, mustard, honey, salt, pepper, garlic, and thyme. Whisk until well blended; then add olive oil and mix. Just before you are ready to marinate pork, stir in peaches. Allow to marinate for at least 2 hours and then grill.

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Caramelized Red Onion Chutney

Caramelized Red Onion Chutney

Caramelized Red Onion Chutney - A beautiful recipe you can use for canning! Spread over a baked brie or cream cheese. Spread over pizza, topped with roasted beets, kale, and bocconcini. Or, you know, eat with a spoon. Features a Mild Extra Virgin Olive Oil, Traditional Balsamic, and the Pinot Nero White Balsamic.

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