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Unit 3 - 145 Main St, Steinbach

585 1st St., Harvest Plaza, Winkler

Manitoba's first oil and vinegar tasting room!


Note: Recipes are still being compiled. Check back for more later!

Black Truffle Steamed Asparagus Salad
  • 2 lbs. asparagus, trimmed

  • 1 Tbsp. minced shallot

  • 1/2 tsp. minced garlic

  • 1/2 tsp. Dijon mustard

  • 1/2 tsp. coarse salt

  • 1/4 tsp. freshly ground black pepper

  • 1/4 c. French Tarragon White Balsamic Vinegar

  • 4 Tbsp. Extra Virgin Olive Oil

  • 2 Tbsp. Black Truffle Oil

  • 1 Tbsp. minced fresh herbs, such as basil, chives, or flat-leaf parsley


Prepare an ice-water bath; set aside. Place asparagus in a steamer basket set over a pot of boiling water. Cover and steam until just tender. Remove and transfer to ice-water bath until cool. Remove and pat dry. Place asparagus on a platter (or divide between 6 individual plates); set aside.
In a medium bowl, whisk together shallot, garlic, mustard, salt, pepper, and vinegar. While whisking constantly, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs. Drizzle vinaigrette over asparagus. Serve immediately.

Tomato and Watermelon Salad

Serves 4

  • 2 to 3 c. watermelon in bite-sized chunks, seeds removed

  • 2 small ripe tomatoes, quartered

  • 2 to 3 oz. fresh goat cheese, crumbled

  • 2 Tbsp. Oregano White Balsamic Vinegar

  • 2 Tbsp. Extra Virgin Olive Oil

  • 2 to 3 Tbsp. chopped fresh basil

  • salt and pepper, to taste


On a large platter or individual plates, arrange watermelon and tomatoes, drizzle with Oregano Balsamic and Olive Oil. Top with salt, pepper, goat cheese, and chopped basil.

Lemon Oregano Grilled Potato Salad

Serves 6

  • 2 lb. red or white new potatoes

  • 5 lean bacon slices

  • 1/4 c. Lemon Olive Oil

  • 3 Tbsp. Oregano Balsamic Vinegar

  • 2 tsp. Dijon mustard

  • 2 Tbsp. chopped dill pickle

  • 1 c. chopped red bell pepper

  • 1 small red onion, thinly sliced

  • 1/3 c. chopped fresh flat-leaf parsley (optional)

  • salt and freshly ground pepper, to taste


Bring a saucepan three-fourths full of water to a boil over high heat. Add the potatoes and cook just until they can be pierced with a knife but are not completely tender, 5 to 7 minutes. Do not overcook. Drain and pat dry. Brush the potatoes with some of the Lemon Olive Oil. Prepare a charcoal or gas grill for direct grilling over medium-high heat.Place the bacon in a cast-iron fry pan over the hottest part of a charcoal fire or directly over the heat elements of a gas grill. Cook the bacon until crisp, 8 to 10 minutes. Transfer to paper towels to drain. Oil the grill rack. Grill the potatoes over the hottest part of a charcoal fire or directly over the heat elements of a gas grill, turning once or twice, until tender when pierced with the tip of a knife, 15 to 20 minutes total, depending on the size of the potatoes. Transfer the potatoes to a cutting board, let cool just until they can be handled, and then slice or cut into chunks, discarding any loose skin.

To make the Lemon Oregano Vinaigrette, in a small bowl, whisk together the remaining Lemon Olive Oil, Oregano Balsamic, mustard, pickle, salt and pepper.

In a large serving bowl, toss the warm potatoes, bell pepper and onion with the vinaigrette until all the ingredients are evenly coated. Let stand for up to 30 minutes to blend the flavors. Crumble the bacon and mix it into the salad. Garnish with the parsley. Serve at room temperature.

Asian Fusion Coleslaw
    • For the slaw:

  • 1 - 16 oz. bag shredded cabbage

  • 1 c. sugar snapped peas, chopped

  • 1/4 c. chopped fresh basil leafs

  • 2 cloves minced garlic

  • 1 red bell pepper, diced

  • 1 orange bell pepper, diced

  • 1 can water chestnuts, drained and diced

  • 2 sliced green onions

  • salt and pepper, to taste

    • For the dressing:

  • 3 Tbsp. Honey Ginger White Balsamic

  • 1 1/2 Tbsp. Dark Toasted Sesame Seed Oil

  • 1 1/2 Tbsp. Chipotle Olive Oil


In a large salad bowl combine shredded cabbage, sugar snapped peas, basil, garlic, red bell pepper, orange bell pepper, water chestnuts, green onion, Honey Ginger Balsamic, Sesame seed Oil, and Chipotle Olive Oil. Toss all ingredients together and season to taste with salt and pepper. Refrigerate before serving. Enjoy as a side dish with some fish, or as a light healthy snack!

Optional: For a little extra protein try adding a little left over shredded chicken or pork. This would also work well with fish such as tuna, shrimp, or salmon. Great for lunch and dinner or a simple side dish to any meal.

Vanilla Fruit Salad
  • 1 package sugar free instant vanilla pudding

  • 1 c. light whipped topping

  • 2 Tbsp. Vanilla Balsamic Vinegar

  • 1/4 tsp. vanilla extract

  • 1/2 c. diced bananas

  • 1/2 c. grapes

  • 1/2 c. strawberries

  • 1/2 c. diced peaches

  • 1/2 c. diced pineapple

  • 1/2 c. diced apples


Make pudding based on boxed instructions. Add whipped topping. Add Vanilla Balsamic and fruit. Toss until fruit is well coated. Chill and serve.

Arugala Salad with Dark Chocolate Vinaigrette

Serves 2

  • 12 oz. arugala, washed

  • 2 Tbsp. Dark Chocolate Balsamic Vinegar

  • 2 Tbsp. Extra Virgin Olive Oil (or try Blood Orange Olive Oil)

  • 1 Tbsp. honey

  • 1 Tbsp. minced shallot

  • 1/4 c. candied pecans

  • sea salt and pepper, to taste


Whisk balsamic, olive oil, and honey together in a small bowl. Combine remaining ingredients and toss with dressing in a large mixing bowl. Divide and enjoy.

Cinnamon Pear Spinach Salad

Serves 2

  • 12 oz. fresh spinach

  • 4 Tbsp. Cinnamon Pear Balsamic Vinegar

  • 2 Tbsp. Extra Virgin Olive Oil

  • 12 strawberries, hulled and sliced

  • salt and pepper, to taste

  • 1/4 c. goat cheese

  • 1/4 c. toasted pistachios


Toss first five ingredients in a large mixing bowl. Divide on plates and top with goat cheese and pistachios.

Pomegranate Couscous Salad
  • 1 1/4 c. water

  • 1 c. couscous, preferably whole wheat

  • 2 c. baby arugula

  • 3 Tbsp. Pomegranate Quince White Balsamic

  • 2 Tbsp. Lemon Olive Oil

  • 1/2 to 1 tsp. red pepper flakes

  • 10 basil leaves, torn

  • salt, to taste


In a medium saucepan, bring water to a boil; stir in couscous. Immediately remove pot from the heat, cover and set aside for 10 minutes. Uncover, transfer couscous to a large bowl and fluff with a fork; set aside to let cool to room temperature. Add arugula, Pomegranate Quince Balsamic, oil, pepper flakes, basil, and salt and toss gently to combine. Serve salad at room temperature.

Balsamic Chicken Salad
  • 3 c. diced cold, cooked chicken

  • 1 c. diced apple

  • 1/2 c. diced celery

  • 2 green onions, chopped

  • 1/2 c. chopped walnuts

  • 3 Tbsp. Traditional Balsamic Vinegar

  • 5 Tbsp. Extra Virgin Olive Oil (or try Basil, Tuscan Herb, or Garlic)

  • salt and pepper, to taste


In a large bowl, toss together the chicken, apple, celery, onion, and walnuts. In a small bowl, whisk together the vinegar and oil and pour over the salad. Season with salt and pepper to taste, and mix well. Let rest 10 to 15 minutes, mix again and chill.

Balsamic Vinegar Potato Salad
  • 10 medium red potatoes, diced

  • 1 small onion, chopped

  • 1/2 c. diced roasted red peppers

  • 1 - 4 oz. can sliced black olives, drained

  • 1 - 10 oz. can quartered artichoke hearts, drained

  • 1/2 c. Oregano White Balsamic Vinegar

  • 3 tsp. Basil Olive Oil

  • 1/2 tsp. mustard powder

  • 2 Tbsp. chopped fresh parsley


Place potatoes in a saucepan with enough water to cover. Bring to a boil, then cook for 5 to 10 minutes, until tender. Drain, and transfer to a large bowl. Add the onion, red peppers, olives, and artichokes to the bowl with the potatoes. In a separate bowl, whisk together the balsamic vinegar, olive oil, mustard powder and parsley. Pour over the vegetables, and stir to coat. Chill for at least 4 hours or overnight before serving.