Maple Bourbon Old Fashioned

Maple Bourbon Old Fashioned

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Maple Bourbon Old Fashioned

Maple Bourbon Old Fashioned

Ingredients

  • 2 oz bourbon
  • ½ teaspoon simple syrup (adjust to taste)
  • 2 dashes Angostura bitters
  • ¼ teaspoon The Olive Shoppe Maple Bourbon Aged Dark Balsamic Vinegar (for rinse or float)
  • Orange peel (for garnish)
  • Optional (recommended): maraschino cherry
  • Ice cubes

Instructions

  1. Swirl Maple Bourbon Balsamic in an Old Fashioned glass, discard excess or leave a thin layer.
  2. Add ice, bourbon, simple syrup, and bitters.
  3. Stir gently stir for 20-30 seconds.
  4. Express orange peel oils over the glass, rub rim, drop peel in.
  5. Optional but recommended: add a maraschino cherry for a touch of sweetness and classic presentation.
  6. Serve and enjoy!

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Garlic-Parmesan Grilled Corn on the Cob

Garlic-Parmesan Grilled Corn on the Cob

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Garlic-Parmesan Grilled Corn on the Cob

Garlic-Parmesan Grilled Corn on the Cob

Ingredients

  • 4 ears of fresh corn, husks removed
  • 3 tablespoons The Olive Shoppes Garlic-Parmesan Infused Olive Oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • ¼ cup grated Parmesan cheese
  • Optional: Chopped parsley to garnish

Instructions

  1. Heat grill to medium-high.
  2. Brush each ear of corn generously with Garlic-Parmesan oil. Season with salt and pepper.
  3. Place corn directly on the grill. Grill for 10-15 minutes, turning every 2-3 minutes until kernels are tender and charred in spots.
  4. Remove corn from grill and immediately sprinkle with grated Parmesan cheese. Garnish with fresh herbs if desired.
  5. Serve while warm.

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Tuscan Herb Grilled Veggie Skewers

Tuscan Herb Grilled Veggie Skewers

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Tuscan Herb Grilled Veggie Skewers

Tuscan Herb Grilled Veggie Skewers

Ingredients

  • 1 pint cherry tomatoes
  • 2 medium zucchinis, sliced into ½-inch rounds
  • 2 bell peppers (any color), cut into 1.5-inch pieces
  • 1 small red onion, cut into chunks (optional)
  • ¼ cup The Olive Shoppe Tuscan Herb Infused Olive Oil
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano or Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • Wooden or metal skewers (if wooden, soak in water 30 minutes before grilling)

Instructions

  1. In a bowl, whisk together Tuscan Herb oil, minced garlic, oregano, salt, and pepper.
  2. Place vegetables in a large bowl and pour the marinade over the vegetables. Toss gently to coat and leave to rest for 15-30 minutes.
  3. While the vegetables marinate, preheat the grill to medium-high heat.
  4. Thread the marinated vegetables onto skewers, alternating colors and types for an attractive presentation.
  5. Place the skewers on the grill and cook for 10-15 minutes, turning every 3-4 minutes, until the vegetables are tender and slightly charred.
  6. Remove the skewers from the grill and serve immediately as a flavorful side or appetizer.

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Smoked Hickory Balsamic & Tuscan Herb Rib Marinade

Smoked Hickory Balsamic & Tuscan Herb Rib Marinade

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Smoked Hickory Balsamic & Tuscan Herb Rib Marinade

Smoked Hickory Balsamic & Tuscan Herb Rib Marinade

Ingredients

  • ¼ cup The Olive Shoppe Smoked Hickory Aged Dark Balsamic Vinegar
  • ¼ cup The Olive Shoppe Tuscan Herb Infused Olive Oil
  • 4 garlic cloves, minced
  • 1 tablespoon smoked paprika
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
  • 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2-3 lbs pork ribs (baby back or spare ribs)

Instructions

  1. Whisk together Smoked Hickory Balsamic, Tuscan Herb Olive Oil, minced garlic, smoked paprika, Dijon mustard, thyme, rosemary, salt, and pepper until well combined.
  2. Place ribs in a large resealable bag or shallow dish. Pour marinade over ribs, rubbing evenly to coat. Seal or cover and refrigerate for at least 4 hours, preferably overnight for best flavor.
  3. Preheat grill or oven to medium heat (300-325°F / 150-160°C). Remove ribs from marinade, reserving marinade for basting. Grill or bake ribs slowly until tender, about 2-3 hours, basting occasionally with reserved marinade.
  4. Rest ribs for a few minutes before cutting.

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The Emerald Apple Martini

The Emerald Apple Martini

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The Emerald Apple Martini

The Emerald Apple Martini

Ingredients

  • 2 fl. oz. Irish Gin or Vodka
  • 1 fl. oz. The Olive Shoppe's Crisp Green Apple White Balsamic Vinegar
  • 1 fl. oz. cloudy apple juice or cider
  • 1/2 oz fresh lime juice
  • Splash of sparkling water to top
  • 1/4 oz Simple Syrup
  • 1 drop green food coloring (optional, but c'mon)
  • Garnish with Granny Smith Apple Slices

Instructions

  1. Chill your glass in the freezer for 5 minutes
  2. Fill a cocktail shaker with ice, gin/vodka, balsamic, apple juice/cider, lime juice, simple syrup
  3. Shake vigorously for 15-20 seconds until the outside of the shaker feels very cold
  4. Double strain into your chilled glass to ensure a smooth texture without ice shards
  5. Top it off with a small splash of sparkling water
  6. Fan out 3 thin slices of green apple on a cocktail pick and place them across the rim of the glass for garnish

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Blueberry Mint Mojito

Blueberry Mint Mojito

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Blueberry Mint Mojito

Blueberry Mint Mojito

Ingredients

  • 1 ½ oz white rum
  • ¾ oz The Olive Shoppe's Very Berry Blueberry Dark Balsamic
  • ½ oz fresh lime juice
  • 6–8 fresh mint leaves
  • 6–8 fresh blueberries
  • 3 oz club soda
  • Ice
  • Extra mint + blueberries for garnish

Instructions

  1. In a sturdy glass or shaker, gently muddle blueberries and mint.
  2. Add rum, balsamic, and lime juice.
  3. Fill with ice and shake briefly (or stir if building in glass).
  4. Top with club soda and stir gently.
  5. Garnish with fresh mint and a few blueberries.

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Crescent Wrapped Baked Apple Brie with Balsamic Drizzle

Crescent Wrapped Baked Apple Brie with Balsamic Drizzle

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Crescent Wrapped Baked Apple Brie with Balsamic Drizzle

Crescent Wrapped Baked Apple Brie with Balsamic Drizzle

Ingredients

  • 1 (8 oz) can refrigerated crescent rolls
  • 1 (8 oz) round Brie cheese
  • 1/2 apple, thinly sliced
  • 1/4 cup brown sugar
  • 1/4 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • Chopped walnuts (optional)
  • 1 egg, beaten
  • 2–3 tbsp The Olive Shoppe's Cinnamon-Pear White Balsamic (or your choice from above)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a bowl, mix together brown sugar, cinnamon, nutmeg and crushed walnuts.
  3. Unroll dough, separate crosswise into 2 sections. Press each section into 6 inch squares, firmly pressing perforations to seal. Place the brie on the center of first dough square. Arrange apple slices on top of brie and sprinkle brown sugar mixture on top of apples.
  4. Pull up the sides of the bottom dough squares, then place the remaining dough square on top of the Brie, apples and sugar. Press dough evenly around cheese, pressing to seal completely. Brush beaten egg all over the dough. Place on cookie sheet.
  5. Bake for 20-25 minutes or until golden brown. Remove from the oven and let cool for 10 minutes. Drizzle with balsamic and serve with apple slices, crackers or breads.

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Country Olive & Cream Cheese Crostini

Country Olive & Cream Cheese Crostini

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Country Olive & Cream Cheese Crostini

Country Olive & Cream Cheese Crostini

Ingredients

  • 1 baguette, sliced into ½-inch rounds
  • ½ cup The Olive Shoppe's Country Olive Spread
  • ½ cup cream cheese, softened
  • 1–2 tbsp The Olive Shoppe's Napolitano Blend Olive Oil
  • 1 tsp 5 Star Traditional Dark Balsamic (optional drizzle)
  • Fresh herbs (like thyme or parsley) for garnish

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Arrange baguette slices on a baking sheet and brush lightly with olive oil.
  3. Toast in oven 5–7 minutes until golden and crisp.
  4. In a small bowl, mix cream cheese and our Country Olive Spread until smooth.
  5. Spread a generous layer of the mixture onto each toasted crostini.
  6. Optional: Drizzle lightly with dark balsamic and sprinkle with fresh herbs.
  7. Serve immediately.

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Chinese-Style Sesame Green Beans

Chinese-Style Sesame Green Beans

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Chinese-Style Sesame Green Beans

Chinese-Style Sesame Green Beans

Ingredients

  • 1 lb fresh green beans, trimmed
  • 1–2 tbsp The Olive Shoppe's Toasted Sesame Oil with Ginger & Garlic
  • 1 tbsp soy sauce (or tamari)
  • 1 tsp rice vinegar (optional)
  • 1 tsp honey (optional, for slight sweetness)
  • 1 clove garlic, minced (optional for extra punch)
  • 1 tsp fresh grated ginger (optional)
  • 1 tbsp sesame seeds
  • Salt & pepper to taste

Instructions

  1. Heat a large skillet or wok over medium-high heat.
  2. Add our Toasted Sesame Oil with Ginger & Garlic.
  3. Add green beans and sauté 6–8 minutes, stirring occasionally, until blistered and tender-crisp.
  4. Stir in soy sauce, rice vinegar, and honey. Cook 1–2 more minutes until coated and slightly caramelized.
  5. Sprinkle with sesame seeds and season to taste.
  6. Optional: We suggest finishing the dish with a very light drizzle of The Olive Shoppe's Sesame Ginger White Balsamic before serving.

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Breakfast Flatbread Pizza

Breakfast Flatbread Pizza

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Breakfast Flatbread Pizza

Breakfast Flatbread Pizza

Ingredients

  • 1 pre-made flatbread or naan
  • 4 large eggs, scrambled
  • 4 slices cooked bacon, crumbled
  • ½ cup shredded cheddar, mozzarella, or provolone
  • 2–3 green onions, thinly sliced
  • 1–2 tsp The Olive Shoppe's Tuscan Herb Olive Oil
  • 1 tsp The Olive Shoppe's Caramelized Onion Dark Balsamic (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Place flatbread on a baking sheet. Layer scrambled eggs evenly over the flatbread.
  3. Sprinkle crumbled bacon, shredded cheese, and green onions on top.
  4. Bake 10–12 minutes until cheese melts and edges of flatbread are golden.
  5. Remove from oven and drizzle with Tuscan Herb Olive Oil and, if desired, a light touch of Ripe Fig Dark Balsamic.
  6. Slice and serve immediately

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Arugula, Beet & Goat Cheese Salad

Arugula, Beet & Goat Cheese Salad

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Arugula, Beet & Goat Cheese Salad

Arugula, Beet & Goat Cheese Salad

Ingredients

  • 4 cups arugula
  • 2 medium roasted or canned beets, sliced or cubed
  • ½ cup crumbled goat cheese (or feta)
  • ½ cup The Olive Shoppe's Kalamata or Lemon Peel stuffed olives, sliced
  • 2 tbsp The Olive Shoppe's Herbs de Provence Olive Oil
  • 1–2 tsp balsamic of choice (we recommend the Rosato)
  • Salt and freshly ground pepper to taste
  • Optional: 2 tbsp toasted walnuts or pecans for crunch

Instructions

  1. In a large bowl, combine arugula, beets, and sliced olives.
  2. Drizzle with olive oil and your chosen balsamic. Toss gently to coat.
  3. Sprinkle crumbled goat cheese over the top.
  4. Optional: Add toasted nuts for extra texture.
  5. Season with salt and pepper, serve immediately.

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Sweet Basil Vinaigrette

Sweet Basil Vinaigrette

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Sweet Basil Vinaigrette

Sweet Basil Vinaigrette

Ingredients

  • ½ cup The Olive Shoppe's Fresh Basil Infused Olive Oil
  • ¼ cup The Olive Shoppe's Rosato Balsamic (or your preferred white balsamic)
  • 1 tsp Dijon mustard
  • 1 tsp honey (or more to taste)
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 tbsp finely chopped fresh basil for extra texture

Instructions

  1. In a small bowl or jar, whisk together the balsamic, Dijon mustard, honey, and garlic until smooth.
  2. Slowly drizzle in olive oil while whisking to emulsify (or shake in a jar with a tight lid).
  3. Taste and season with salt and pepper. Adjust sweetness with a touch more honey if desired.
  4. Optional: stir in fresh chopped basil for added flavor and color.
  5. Serve immediately, or store in the fridge for up to 1 week. Shake or whisk before using.

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Bacon Wrapped Dates

Bacon Wrapped Dates

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Bacon Wrapped Dates

Bacon Wrapped Dates

Ingredients

  • 18–20 Medjool dates, pitted
  • 4 oz goat cheese, softened
  • 9–10 slices bacon, cut in half
  • 2–3 tbsp The Olive Shoppe's Fig Aged Dark Balsamic Vinegar
  • Fresh thyme (optional)
  • Cracked black pepper

Instructions

  1. Preheat oven to 400°F.
  2. Slice dates open (if needed) and fill each with about 1 teaspoon of goat cheese.
  3. Wrap each stuffed date with half a slice of bacon and secure with a toothpick.
  4. Place seam-side down on a parchment-lined baking sheet.
  5. Bake 18–22 minutes, turning halfway, until bacon is crisp.
  6. Warm balsamic gently in a saucepan for 3–5 minutes to slightly thicken.
  7. Drizzle over warm dates before serving.
  8. Garnish with thyme and cracked pepper.

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Chef John's Chicken Parmesan

Chef John's Chicken Parmesan

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Chef John's Chicken Parmesan

Chef John's Chicken Parmesan

Ingredients

  • 4 skinless, boneless chicken breast halves
  • salt and freshly ground black pepper to taste
  • 2 large eggs
  • 1 cup panko breadcrumbs, or more as needed
  • ½ cup grated Parmesan cheese
  • 2 tablespoons all-purpose flour, or more if needed
  • 1 cup The Olive Shoppe's Fresh Basil Infused Olive Oil
  • ½ cup prepared tomato sauce
  • ¼ cup fresh mozzarella, cut into small cubes
  • ¼ cup chopped fresh basil
  • ½ cup grated provolone cheese
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon Fresh Basil Infused Olive Oil

Instructions

  1. Preheat an oven to 450℉
  2. Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
  3. Beat eggs in a shallow bowl and set aside.
  4. Mix breadcrumbs and Parmesan cheese in a separate bowl, set aside.
  5. Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
  6. Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
  7. Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
  8. Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
  9. Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165℉
  10. Serve after cooling and garnish with fresh basil if desired.

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