Recipes and Pairing Ideas for Olive Oil and Vinegars

  • 8 boneless pork chops, 1/2-inch thick, trimmed
  • 1/2 teaspoon kosher or sea salt

  • 1/4 teaspoon fresh ground pepper
  • 1 tablespoon Extra Virgine Olive Oil
  • 3 tablespoons finely sliced shallots 
  • 1/3 cup Maple Balsamic

Pat pork chops dry with paper towels. Sprinkle with sea salt and pepper. In a nonstick 12-inch skillet, heat the Extra Virgin Olive Oil over med-high heat. Cook chops 4 minutes one side, turn over and cook 3 minutes the other side. Transfer to a platter and keep warm. Increase heat to high. Stir shallot into pan juices; cook 2 minutes. Stir in the balsamic and cook down for an additional 2 minutes. Add the strained poached quince to the pan and stir to combine. Adjust seasoning with sea salt and fresh ground pepper. To serve, ladle the pan sauce and quinces over the pork chops.

Thyme Poached Quince

  • 1 1/2 cups water
  • white balsamic 
  • 1 - 3" sprig fresh thyme
  • 1 ripe quince (about 10 oz), peeled, quartered, cored, and cut into 1/2-inch pieces (apples can be substituted by reducing the poaching time to 20 minutes)

Bring water, balsamic to a simmer in a 2- to 2 1/2-quart saucepan. Add the quince and sprig of thyme.  Simmer, gently stirring once or twice, until quince is tender, about 35 minutes. Discard the thyme sprig, drain quince in a sieve set over a bowl and reserve for pan sauce.

Serves 4 

Truffled Cauliflower Gratin

Aged Espresso Balsamic Tiramisu

  • 7-pound bone-in pork shoulder
  • Kosher salt
  • Fresh ground pepper
  • 2 28-oz. cans diced tomatoes 
  • 2 cups white wine
  • 8 whole garlic cloves
  • 1 large fennel bulb, thinly sliced
  • 3" sprig fresh rosemary, leaves stripped
  • 3 tablespoons Hojiblanca Olive Oil

Preheat the oven to 450 degrees. Rub the entire pork shoulder with a tablespoon of Hojiblanca Olive Oil then season liberally with salt and fresh ground pepper. Place the pork in the roasting pan, fat side up. Arrange the vegetables around the roast in the pan, drizzle and toss with another tablespoon of Hajiblanca olive oil, and season with salt and pepper. Roast the shoulder and vegetables uncovered at for 20 minutes, or until the vegetables begin to take color and the pork roast is browned. Reduce the oven to 350 degrees.

Meanwhile, in a large bowl, mix together chopped tomatoes, wine, one tablespoon of Hojiblanca, and the rosemary leaves. Flavor to taste with salt and pepper. Pour the mixture evenly over the roast and vegetables in the pan. Cover the pan tightly with heavy-duty foil and continue to roast for five hours. 

Meanwhile, make the fried polenta.


  • 2 shallots, finely minced
  • 2 cloves of garlic, finely minced 
  • 4 cups chicken broth
  • 2 cups polenta or yellow cornmeal
  • 1/2 cup grated Pecorino Romano
  • fresh ground pepper
  • Kosher salt
  • Arbequina Olive Oil, 2 tablespoons plus enough to fill a frying pan 2 inches. 

In a 3-quart saucepan, heat one tablespoon of Arbequina Olive Oil. Saute shallots until translucent, about three minutes.  Add the garlic and saute for another minute.  Add the broth and bring to a simmer.  While stirring constantly, add the polenta in a steady stream. Continue stirring constantly for 20-25 minutes until the polenta is thick. 

Lightly oil a baking dish, and pour in the hot polenta. Spread polenta evenly about 3/4-inch thick. Refrigerate for 2 hours. Cut the firm polenta into 2x1 inch pieces. Heat 2 inches of Arbequina Olive Oil in a heavy skillet over medium high heat. Fry polenta pieces in batches until golden brown. Transfer to a paper towel-lined plate to drain. 

Serve the fried polenta with braised pork.

Cinnamon - Pear Balsamic Roasted Sweet Potatoes

  • 5 oz.quality bittersweet chocolate
  • 1/3 cup + 1 tbs. Blood Orange Olive Oil
  • 1/2 cup sugar
  • 3 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • A pinch of sea salt

Preheat oven to 375 degrees. Grease an 8-inch round baking pan with a part of the 1 tablespoon of Blood Orange Olive Oil. Line bottom with a round of parchment paper and grease the paper with remaining olive oil.

In a double boiler, melt finely chopped chocolate with 1/3 cup Blood Orange Olive Oil. Remove from heat and whisk  in the sea salt and sugar. Add eggs one at a time whisking well after each addition. Sift the cocoa powder over the chocolate and whisk until just combined. 

Pour batter into prepared pan and bake in middle of the oven for 20-23 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate. Drizzle cake with a small amount of Blood Orange Olive Oil or dust cake with additional cocoa powder and serve with tangerine sorbet, whipped cream, or vanilla gelato.

Serves 8-10

Mapple Balsamic Glazed Pork Chops

Flour-less Dark Chocolate & Blood Orange Olive Oil Cake

  • 4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges
  • 1/3 cup Cinnamon-Pear Balsamic 
  • 2 tablespoons Butter Olive Oil 
  • 3/4 teaspoon kosher salt or sea salt

Heat oven to 400 degrees. Line a baking sheet with parchment paper. In a medium bowl, whisk together Cinnamon-Pear Balsamic and Butter Olive Oil. Add sweet potatoes to the mixture and toss to coat. Arrange the potato wedges on the lined pan in a single layer. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.  

  • 1 large head cauliflower, cut in to florets
  • 3 tablespoons unsalted butter
  • 2 teaspoons Antica brand white truffle oil
  • 3 tablespoons all-purpose flour
  • 1 cup hot milk
  • 1 cup hot half & half
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup freshly grated Gruyere, divided
  • 1/2 cup freshly grated Parmesan
  • 1/4 cup fresh bread crumbs
  • Kosher salt and fresh ground pepper to taste

Preheat the oven to 375 degrees. Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm. In a heavy saucepan, melt the 2 tablespoons of butter over medium heat. Gradually whisk in flour into the melted butter until no dry spots remain. Pour the hot milk and hot half and half into the butter-flour mixture, whisking constantly until smooth and comes to a boil.  Continue whisking constantly for 1 minute until thickened and then remove from heat. Add 1 teaspoon of salt, fresh ground pepper to taste, 1 teaspoon of white truffle oil and 1/2 cup of the Gruyere, and 1/2 cup of Parmesan cheese.

Butter a 2-3 quart shallow baking dish or casserole. Place the drained cauliflower in the baking dish and pour the sauce evenly over the cauliflower. Combine the remaining tablespoon of butter with the remaining teaspoon of white truffle oil.  Toss the butter and truffle oil with the bread crumbs and remaining 1/2 cup of Gruyere and sprinkle on top of the casserole. Sprinkle with more salt and pepper to taste. Bake for 25 to 30 minutes until golden the bread crumbs are golden brown and the casserole is bubbling.

Serves 6

  • 5 large egg yolks
  • 2/3 cup plus 2 tablespoons granulated sugar

  • 16 oz. mascarpone - softened
  • 1 cup heavy whipping cream
  • 1/4 cup sweet Marsala wine
  • 3/4 cup strongly brewed coffee or espresso
  • 24 ladyfinger cookies
  • 3 tablespoons rum
  • 3 tablespoons Espresso Balsamic
  • 1/3 cup high-quality cocoa powder 

Make the zabaglione: whisk 1/3 cup of sugar with egg yolks for two minutes until light yellow and tripled in volume. Place the egg yolks in a large heatproof bowl set over a medium saucepan of simmering water.  Add the Marsala and continue whisking constantly for about five minutes or until the temperature of the mixture reaches 150 degrees on a digital thermometer.  Set aside and allow to cool for 10 minutes.

In a large bowl, whip the mascarpone and 1/3 cup of sugar with the heavy cream until soft peaks form. Gently fold the egg yolk mixture (zabaglione) into the mascarpone mixture.  Blend the espresso or coffee with the remaining two tablespoons of sugar, rum and espresso balsamic until the sugar dissolves.

Working with 1 cookie at a time, dipping a total of 8 cookies into the espresso per layer.  Arrange the ladyfingers in a single layer, side by side with a small amount of room between each, over the bottom of a three-quart dish. Spoon 1/3 of the mascarpone mixture over the cookies and gently spread to cover.  Sprinkle with ground chocolate.  Repeat this process two more times finishing with a layer of mascarpone and ground chocolate on top. Cover the tiramisu with plastic and refrigerate at least 6 hours.

Serves 12 

For Salads:

Add candied walnuts or slivered almonds with red onions, goat cheese, feta cheese or blue cheese, cherry tomatoes and chicken breast or slice of meat (you may also add seasonal fruits to your salads as well). To dress, try the following pairing: 

18 Years Aged Balsamic with:

  • Arbequina Olive Oil
  • Basil Olive Oil
  • Blood Orange Olive Oil
  • Lemon Olive Oil
  • Tuscan Herb Olive Oil

Blackberry Ginger Balsamic with Roasted Walnut Oil 

Black Currant Balsamic with:

  • Arbequina Olive Oil
  • Coratina Olive Oil

Cara Cara Vanilla Balsamic with Blood Orange Olive Oil

Coconut Balsamic with Persian Lime Olive Oil

Cranberry-Pear Balsamic with Blood Orange Olive Oil

Fig Balsamic with:

  • Blood Orange Olive Oil
  • Chipotle Olive Oil
  • Harissa Olive Oil

Grapefruit Balsamic and Roasted Onion and Cilantro Olive Oil

Honey Ginger Balsamic with:

  • Roasted onion and Cilantro Olive Oil
  • Persian Lime Olive Oil

Pomegranate Balsamic with Lemon Olive Oil

Sicilian Lemon Balsamic with:

  • Picual Olive Oil
  • Tuscan Herb Olive Oil

Strawberry Balsamic with Blood Orange Olive Oil

For Vegetables:


Drizzle with olive oil by itself or with a balsamic companion. Optional: add bacon and blue cheese crumbles.

  • Blood Orange Olive Oil and Cranberry Pear Balsamic

  • Lemon Olive Oil and 18 Years Aged Balsamic
  • Maple Balsamic
  • Persian Lime Olive Oil
  • Raspberry Balsamic
  • Tuscan Herb


Drizzle any olive oil below then sprinkle with freshly grated Parmesan cheese.

  • Blood Orange Olive Oil

  • Lemon Olive Oil
  • Persian Lime Olive Oil


Serve the cauliflower warm with drizzled olive oil from 2 choices below.

  • Chipotle Olive Oil with shredded Parmesan cheese.

  • Tuscan Herb Extra Virgin Olive Oil and 18 Years Aged Balsamic.

Butternut Squash and Sweet Potatoes 

Drizzle one of these olive oils or both together.

  • Sage Olive Oil

  • Wild Mushroom Olive Oil

Sautéed Vegetables 

Saute your vegetables over medium heat with Tuscan Herb Olive Oil and then simmer for 15 minutes. Finish with a light drizzle of 18 Years Aged Balsamic. 

Tomatoes and Cucumbers 

Toss with any combination below with chopped fresh dill.  

  • Basil Olive Oil and 18 Years Aged Balsamic

  • Lemon Olive Oil and 18 Years Aged Balsamic  

Caprese Salad

Alternately layer slices of fresh Mozzarella, tomatoes, and fresh basil leaves. (Substitute apricot or peach for tomatoes in ther summer.) Drizzle with any of the combination below:

  • Cinnamon Pear Balsamic 

  • 18 Years Aged Balsamic with Basil Olive Oil
  • 18 Years Aged Balsamic with Tuscan Herb Olive Oil

Your Favorite Fish Dishes

Salmon and Halibut: Add slivered almonds and fresh chopped oregano, and then drizzle on one of the following olive oils or balsamic.

  • Black Cherry Balsamic

  • Black Currant Balsamic
  • Blood Orange Olive oil
  • Chipotle Olive Oil
  • Dill Olive Oil
  • Honey Ginger Balsamic 
  • Lemon Olive Oil
  • Persian Lime Olive Oil with Coconut Balsamic
  • Raspberry Balsamic
  • Roasted Almond Olive Oil 
  • Roasted Walnut Oil
  • Sicilian Lemon Balsamic
  • Tuscan Herb Olive Oil 


Perk up Tomato, Butternut Squash or Red Pepper Soup with a sprinkle of grated Parmesan or Asiago cheese and a drizzle of one (or a combo) the following olive oils:

  • Sage Olive Oil 
  • Tuscan Herb Olive Oil
  • Wild Mushroom Olive Oil 

Pasta & Potatoes

Finish your favorite dish with olive oil and cheese of your choice. For extra special touch, add some sun-dried tomatoes or a sprinkle of Antica Mediterranean Oregano.

  • Butter Olive Oil
  • Chipotle Olive Oil
  • Garlic Olive Oil
  • Tuscan Herb Olive Oil
  • White Truffle Olive Oil

Dress Up Plain Rice 

Add 2 tablespoons to the water for cooking your white, brown, or wild rice for a fragrant, luscious side dish.

  • Lemon Olive Oil
  • Persian Lime Olive Oil
  • Blood Orange Olive Oil

Meat and Poultry 


  • Herb de Provence Olive Oil

  • Maple Balsamic
  • Pomegranate Balsamic

Dipping sauce (with crumbled blue cheese or feta cheese)

  • Espresso Balsamic
  • Dark Chocolate Balsamic 



Pour these delicious balsamic vinegar over ice cream or plain yogurt for a delicious treat:

  • Dark Chocolate Balsamic
  • Espresso Balsamic 
  • Raspberry Balsamic
  • Wild Blueberry Balsamic 

Toss season fruits like apples, oranges, strawberries, peaches, apricots and grapes in Peach Balsamic or Cranberry Pear Balsamic, top with shredded coconut and serve with vanilla ice cream. Yum!



Avocado Tortilla Chips and Guacamole

Brush Avocado Olive Oil on tortilla chips and bake them on parchment paper-lined baking sheet at 350 degrees for 5 minutes. In a bowl, mash ripe avocados with Sicilian Lemon Balsamic. Serve immediately. 

Mediterranean Tomato and Cucumber Salad  

Cut heirloom tomatoes, Persian cucumbers, and half a red onion into roughly the same size pieces, and add to a medium size bowl. Toss the vegetables together with crumbled feta cheese, Basil Olive Oil and 18 Years Aged Balsamic.   

Celery Salad

Trim and roughly chop celery bunch and thinly slice 1-2 red radishes. Add vegetables to a medium-size bowl with crumbled blue cheese, chopped fresh dill, and slivered walnuts. Toss together with Persian Lime Olive Oil. 

Main Entree
Slow Braised Pork with Tomato and Fennel Sugo with Fried Arbequina Fried Polenta