Recipes — Mild EVOO

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 flavour of the pear perfectly! This recipe is perfect for holiday 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

Ingredients:3 Tbsp. Fig Balsamic3 Tbsp. Extra Virgin Olive Oil3 Tbsp. pure maple syrup (you may also substitute Maple Balsamic)2 Tbsp. minced garlic1 minced shallot1 tsp. thyme1 tsp. ground fennel1 tsp. crushed red peppersea salt and pepper to taste Instructions: Whisk until thoroughly combined. Depending on meat, marinate 20 minutes to overnight.

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Sweet Pomegranate Marinade

Sweet Pomegranate Marinade

Ingredients:1 tsp. freshly ground pepper1/2 tsp. ground Aleppo chili pepper1 bunch fresh thyme leaves picked (about 5 tablespoons)1/4 c. Pomegranate Balsamic1/4 c. molasses2 Tbsp. Extra Virgin Olive Oil4 cloves garlic Instructions: Using a mortar and pestle, crush garlic, black pepper, Aleppo chili pepper, and thyme. Crush to release oils. Transfer to a nonreactive bowl; whisk in molasses, Pomegranate Balsamic, and olive oil.

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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

Ingredients:2 Tbsp. Extra Virgin Olive Oil1 large red onion, finely chopped1 c. dry red wine1/4 c. Cinnamon Pear Balsamic2 whole New Mexican red chiles1 cinnamon stick2 star anise3 pears, peeled, seeded and halved2 Tbsp. cold, unsalted buttersea salt and freshly ground pepper to taste3 Asian pears, peeled, seeded and diced Instructions: Heat oil in a large saucepan over medium-high heat. Add the onion and cook until soft. Add the wine and cook until reduced. Add the Cinnamon Pear Balsamic, chilies, cinnamon, anise, and pears, and cook until reduced by 1/2. Strain the sauce into a clean saucepan and cook to...

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Maple Beet Roasted Salad

Maple Beet Roasted Salad

Ingredients: 16 small beets (red, gold or both, about 1 1/2 lbs)1 Tbsp. Mild Extra Virgin Olive Oil2 Tbsp. Maple Balsamic1/2 tsp. sea salt1/2 c. shelled walnuts1/2 c. black olives12 oz. baby spinach leaves Ingredients for the Dressing:1/3 c. Roasted Walnut Oil1/3 c. live cultured yogurt3Tbsp. orange juice2 Tbsp. Lemon Olive Oilsea salt to taste Instructions:Cut stem off about 1/2 inch from the top of the beet and wash well, but leave skin on to lock in flavour. Coat beets in a small amount of olive oil and Maple Balsamic and place in a shallow baking pan. Put into the...

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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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North Carolina BBQ Marinade

North Carolina BBQ Marinade

Ingredients:1 c. Traditional Balsamic Vinegar (may use any other flavour of your choice)1 Tbsp. salt1/2 tsp. cayenne pepper1 tsp. crushed red pepper flakes1 Tbsp. brown sugar Instructions: In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar. Mix well and allow ingredients to mesh for about 4 to 8 hours before using.

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Blackberry Ginger Chutney

Blackberry Ginger Chutney

Ingredients:1 Tbsp. Extra Virgin Olive Oil (like Leccino, Picual or Frantoio)1 red onion, finely chopped1 inch piece gingerroot, finely chopped2 red chilies, finely chopped1 lb. fresh blackberries1/4 c. granulated sugar1/4 c. brown sugar1/4 c. Blackberry Ginger Balsamic Instructions: Heat oil in heavy based saucepan. Add red onion, ginger and chili. Fry gently 4-5 min. until soft. Add blackberries and cook 4 minutes, stirring now and then. Add sugar and vinegar and mix well. Bring to boil and simmer for 25-20 minutes until thickened. Spoon into hot sterilized jars when still hot. Cover with wax paper discs and cool. When cool,...

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