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Recipes

     So you found an olive oil and balsamic vinegar that you like, but you're not quite sure what to do with them?  Here you'll find some culinary inspiration perfect for your favorite olive oils and balsamics.


Check out our  butter replacement card for a healthy alternative to butter in any recipe!

Balsamic Tuscan-Herb Dipping Oil

 

Ingredients:

1 part Taste It! 25 Star Traditional balsamic vinegar

1 part Taste It! Basil infused extra-virgin olive oil

1 part Taste It! Oregano infused extra-virgin olive oil

sea salt, to taste

black pepper, to taste

Parmigiano-Reggiano cheese

French or Artisan Baguette

Directions:

1. Mix 18 year old balsamic and Basil and Oregano infused EVOOs

2. Season to taste with sea salt and black pepper

3. Cut bread on a bias

4. Dip bread and sprinkle with Parmigiano-Reggiano



Easy Bruschetta

with a kick


1 Baguette loaf, sliced
8 Roma tomatoes, diced
3 Garlic cloves, finely chopped
3 tbsp fresh Basil, chopped
2 tbsp Umbrian Frantoio/Leccino blend extra virgin olive oil, plus some for drizzling
2 tbsp Roasted Chili infused olive oil
1 Lemon
Salt
Pepper
1/4 shredded Parmesan cheese


Directions:

Drizzle some Umbrian Frantoio/Leccino blend extra virgin olive oil over sliced baguettes and toast in a 400 degree oven until a light brown color.

In a bowl, combine tomatoes, garlic, basil leaves, Umbrian and Roasted Chili olive oils. juice from one lemon, 1/4 tsp each of salt and pepper.  Fold gently with a spatula.  Adjust salt and pepper if needed.


Place over toasted baguettes and top with Parmesan cheese.



Chili Lime Shrimp

Ingredients:

1 lb of large Tiger Prawns

1/4 cup of Taste It! Lime EVOO

1 Tbs of Taste It! 18 year-old balsamic vinegar

2 Tbs of Chili Garlic sauce (preferably Sambal Oelek)

1 Tsp Soy Sauce

1 Tsp cracked black pepper

DIRECTIONS:

• Whisk together EVOO, balsamic vinegar, chili paste and soy sauce.

• Remove shell from shrimp and place in plastic zip-lock bag.

• Add marinade and place in refrigerator 15-30 minutes.

• Grill shrimp on high heat 4-5 minutes turning.

• Toss cooked shrimp in 1 Tbs Lime EVOO



Avocado-Basil Dressing
Time: 5 minutes

Ingredients:
1 avocado
1/2 cup fresh basil leaves
1 clove garlic
Juice of one or more limes
1/4 cup Basil infused olive oil
Salt and freshly ground pepper.

Directions:
Put all ingredients in a mini food processor or blender and purée until smooth; add a few
drops of water if you like a thinner dressing.
Yield: About 1 cup.


Balsamic Vinegar Reduction method

1. Put about four times as much balsamic as you'll need in a small skillet over medium-high heat
and bring it to a boil. Simmer, watching carefully and lowering the heat if necessary, until it's a little
thinner than you want it—it'll keep reducing when you take it off the heat. It should only take 2-4
minutes depending on the amount you're reducing.

2. Drizzle it over fish, meat, fruit or vegetables, or stir into soups, stews and braises for a sweet and
sour punch.
EVOO


Basic Vinaigrette

1 cup Taste It! Umbrian Frantoio blend extra virgin olive oil

1/4 cup Taste It! 25 Star Traditional balsamic vinegar (can substitute with any flavored balsamic vinegar)

Salt and freshly ground black pepper

1 large shallot, cut into chunks.

Directions:

Combine all ingredients except shallot in a blender and turn on machine;

a creamy emulsion will form within 30 seconds. Taste and add vinegar a teaspoon or two at a time until balance tastes right to you.

Add shallot, if using, and turn machine on and off a few times until shallot is minced within dressing. Taste, adjust seasoning and serve.

(This will keep, refrigerated, for a few days.)


Orange-Vanilla Glazed
Pork Loin Marinade

1 ½ cups Taste It! Orange Extra Virgin Olive Oil (EVOO)

¾ cups Taste It! Vanilla balsamic vinegar

Instructions

1. Whisk Orange EVOO and Vanilla balsamic together and combine with the boneless pork loin roast. Let sit for 3-4 hours.

INGREDIENTS

1 (4 1/2- to 5-pound) boneless pork loin roast, tied at 1-inch intervals

Salt and pepper

1 tablespoon medium intensity EVOO (Umbrian/Frantoio/Leccino blend)

1 cup Vanilla balsamic vinegar

1 vanilla bean (split down the middle length wise)

1 cup orange juice

1 tablespoon orange zest

1/8 teaspoon ground cinnamon

INSTRUCTIONS

1. Dry pork with paper towels. Heat oil in 12-inch skillet over medium high heat until oil splits. Brown pork well on all sides, 7 to 10 minutes.

2. Add vanilla balsamic, vanilla bean, orange juice, orange zest, and cinnamon into slow cooker. Nestle browned pork into slow cooker. Cover and cook until pork is tender and registers 140 to 145 degrees on instant-read thermometer, about 4 hours on low.

3. Transfer pork to cutting board, tent loosely with aluminum foil, and let rest for 10 minutes. Let braising liquid settle for 5 minutes then remove fat from surface using large spoon. Discard vanilla bean. Transfer braising liquid to saucepan and simmer until reduced to 2 cups, about 12 minutes. Season with salt and pepper to taste.

4. Remove twine from pork, slice into 1/2-inch-thick slices, and arrange on serving platter. Spoon 1-cup sauce over meat and serve with remaining sauce.



Garlic, Tomato, Basil Pasta

Ingredients:

1 lb. Spaghetti
1 whole Garlic
1 1/2 lb. grape tomatoes
15 large Basil leaves
1/2 cup Umbrian Frantoio/Leccino blend extra virgin olive oil
Salt
Pepper
3 tbsp Roasted Chili olive oil
1/2 cup Parmesan cheese, shredded

Directions

1. Preheat oven to 400 degrees.  Wash and drain grape tomatoes and place on baking tray.  Drizzle with Umbrian blend olive oil.  Sprinkle with salt and pepper.

2. Cut top off of garlic, exposing every clove.  Place garlic on foil and drizzle with Umbrian blend olive oil and sprinkle with salt and pepper.  Wrap the garlic in the foil and place on the baking tray with tomatoes.

3. Place tomatoes and garlic in oven for 20 min.  Let cool afterward.

4. Cook spaghetti to al dente.

5. Set aside about 1 cup of pasta water, then drain pasta.  Drizzle with oil to prevent pasta from sticking.

6. Squeeze roasted garlic onto cutting board and mash into paste.  

7. Preheat a large sautee pan with some Umbrian olive oil.  Add tomatoes and garlic.  Sautee for about 2 minutes.  Add pasta and about 1 cup of pasta water.  Toss pasta, garlic and tomatoes until even distributed.

8. Chop basil leaves and add to pasta.  Drizzle Roasted Chili olive oil over pasta.  Toss the pasta to incorporate basil and Roasted Chili olive oil.

9. Garnish with Parmesan cheese, serve and enjoy.

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