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


Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan.

Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Extra Virgin Olive Oil.  In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture.  

Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding.  Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.  

Truffled Cualiflower Gratin

Aged Espresso Balsamic Tiramisu

Pairing of Olive Oils and Vinegars

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).

Arbequina & Black Currant Balsamic
Coratina  & Black Currant Balsamic
Picual Extra Virgin Olive Oil and Lemon Sicilian Balsamic
Tuscan Herb & Lemon Sicilian Balsamic 
Tuscan Herb & 18 years Balsamic
Basil  Olive Oil  & 18 years age Dark Balsamic
Fig Balsamic & Chipotle Olive Oil
Fig Balsamic & Blood Orange Olive Oil
Fig Balsamic & Harissa Olive Oil
Pomegranate Balsamic and Lemon Olive Oil
Cara Cara Vanilla Orange Balsamic V & Blood Orange Olive Oil

Cranberry-Pear White Balsamic Vinegar & Blood Orange Olive Oil
18 years Balsamic Vinegar & Arbequina Extra Virgin Olive Oil
18 years Balsamic Vinegar & Lemon Olive Oil
18 years Balsamic Vinegar & Basil Olive Oil 
18 years Balsamic Vinegar & Blood Orange Olive Oil
Blackberry Ginger Balsamic Vinegar & Roasted Walnut Oil
Blackcherry Balsamic & French Roasted Walnut Oil
Honey Ginger Balsamic & Roasted Onion & Cilantro EVOO
Honet Ginger Balsamic & Persian Lime Olive Oil
Grapefruit Balsamic & Roasted Onion and Cilantro Olive Oil 

For Vegetables:

Broccoli: use either olive oils it will taste scrumptious. You can put bacon bits and some blue cheese with broccoli.

Blood Orange Olive Oil & Cranberry Pear Balsamic
Persian Lime Olive Oil
Lemon olive oil w/ 18 years aged balsamic vinegar
Tuscan Herb
Raspberry Balsamic
Maple Balsamic

Asparagus: add shredded Parmesan cheese and any olive oil below.
  • Persian Lime Olive Oil
  • Blood Orange Olive Oil
  • Lemon Olive Oil

Cauliflower: eat the cauliflower warm with drizzled olive oil from 2 choices below.
  • Chipotle Olive Oil with shredded Parmesan cheese.
  • Tuscan Herb Extra Virgin Olive Oil w/ 18 years aged balsamic vinegar.

Butternut Squash, Yams, Sweet Potatoes
  • Wild Mushroom and Sage Extra Virgin Olive Oil  yummy

Sautéed Vegetables on stove top:

  • Tuscan Herb Extra Virgin Olive oil with a touch of 18 years aged balsamic vinegar. (pour the balsamic after the vegetables are sauteed with Tuscan Herb Olive Oil)
  • Use medium heat for 5 minutes and then simmer for 15 to 20 mn.

Tomatoes and Cucumbers: add dill weed

  • Basil extra virgin olive oil and 18 years aged balsamic vinegar. or Lemon Olive Oil and 18 years aged balsamic

Caprese Salad:

  • a slice of mozarella, slice of tomatoes with a basil leaf or You can substitute the tomatoes for apricot during summer season. use the balsamics below with olive oil.
  • Cinnamon Pear Balsamic (no olive oil)
  • 18 Years Aged Balsamic with Basil Olive Oil or Tuscan Herb Olive Oil

For your favorite fish meal:

Salmon and Halibut: add slivered almonds and oregano herbs and then drizzle  one of the following olive oils or Balsamics.

Almond Oil 
Roasted Walnut Oil

Dill olive oil
Persian Lime Olive Oil/Coconut Balsamic V
Lemon Olive Oil
Blood Orange Olive oil
Chipotle Olive Oil
Tuscan Herb Olive Oil 
Black Currant Balsamic
Raspberry Balsamic
Black Cherry Balsamic
Honey Ginger Balsamic V
Lemon Sicilian Balsamic V


Tomato , Butternut Squash or Red Pepper Soup you can add shredded cheese such as Parmesan or Asiago and add the following olive oils to your soups.

Tuscan Herb Extra Virgin Olive Oil
Wild Mushroom and Sage (the best with soups)

Pasta & Potatoes:

drizzle olive oil and cheese of your choice, sun dried tomatoes or small pieces of ham and Antica Brand Mediterranean Oregano with....
Tuscan Herb Extra Virgin Olive Oil
Butter extra virgin olive oil
Garlic Olive Oil
Chipotle Olive Oil
White Truffle

Rice (White or Brown):

when you boil 2 cups of water before you add your 1 cup of white or brown rice you may pour onto the boiled water 2 tbsp of the following olive oils and let it simmer.

  • Lemon Olive Oil
  • Persian Lime
  • another option is to cook the rice with plain olive oil and then add after you simmer the rice BLOOD ORANGE OLIVE simple.

Meats (fillet mignon, flank steak, pork, chicken etc)

Herb de Provence as a marinate
Espresso Aged Balsamic vinegar as a dipping sauce
Pomegranate Aged Balsamic Vinegar to marinate
Dark Chocolate Aged Balsamic Vinegar or Espresso with Feta cheese or crumbled Blue cheese (best with fillet mignon)
Maple Balsamic as a marinate


Over Ice Cream: Vanilla, Chocolate, Green Mint, Chocolate Chip ice cream etc

Dark Chocolate Aged Balsamic Vinegar
Espresso Aged Balsamic Vinegar
Raspberry Aged Balsamic Vinegar
Wild blueberry Aged Balsamic Vinegar

Peach White Aged Balsamic Vinegar or Cranberry Pear Aged Balsamic Vinegar  (can be used with seasonal fruits like apple, oranges, banana's, strawberries, peaches, apricots  and grapes chopped in a bowl with peach balsamic over it and some shredded coconut and vanilla hagen dazz ice cream)


Apricot Caprese

Need Mozzarella,Fresh Basil,Apricots  & Cinnamon Pear Aged Balsamic Vinegar

Slice the mozarella into round shapes place in individual slices on a large plate.
Rinse fresh basil and stack them on top of  each mozzarella.
Cut the apricots in halves and stack them on top of the basil.
Drizzle the Cinnamon Pear Balsamic Vinegar

Tortilla Chips with Guacamole

​Need A large bag of Plain Tortilla Chips,Avocados & Lemon Sicilian Balsamic Vinegar

Brush on to the Tortilla Chips avocado olive oil and place them on a parchement sheet  on a baking pan and bake for 5 mn. Chop the fresh avocados into very small pieces and add Sicilian Lemon White Balsamic Vinegar. Mix the avocado with the Sicilian Balsamic Vinegar and you have yourself a nice dip.

Mediteranean Salad Tomato and Cucumbers

Buy  heirloom tomatoes,Buy a package of Persian Cucumbers, One red onion, Feta cheese crumbles ,Basil extra virgin olive oil & 18 years aged balsamic vinegar


Wash the cucumbers and tomatoes cut them in small pieces . Chop half a red onion . Put them in a medium size bowl . Toss the feta cheese . Add basil olive oil and 18 year aged balsamic vinegar.

Celery Salad

One celery branch,One large radish,Crumbled Blue cheese,Slivered walnutsDill weed & Extra Virgin Persian Lime Olive Oil. 3 oz


Wash the celery and radish. Using a chopping block cut the celery in small pieces and slice the radishes very thin.  Use a medium size bowl . Add the celery, radishes, crumbled blue cheese, sprinkle dill weed and toss some slivered walnuts . Toss together and add  3 oz of extra virgin persian lime olive oil. Makes a delicious summer salad.

Main Entree:

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

Preheat the oven to 450.  

Rub the entire pork shoulder with a tablespoon of Hojiblanca olive oil, season the entire surface area liberally with salt and fresh ground pepper and place in the roasting pan, fat side up.  Arrange the vegetables around the roast in the pan, drizzle and toss with another tablespoon of olive oil, and season with salt and pepper.

Roast the shoulder and vegetables uncovered at 450 for 20 minutes until the vegetables begin to take color and the pork roast is browned.  

Reduce the oven to 350.  

In a large bowl, mix together the tomatoes, wine, a tablespoon of Hojiblanca, and the rosemary leaves.  Adjust the seasoning with salt and pepper.   Pour evenly over the roast and vegetables in the pan.  With heavy duty foil, tightly seal the roasting pan and roast at 350 for five hours. 

Meanwhile, make the polenta.     
ARBEQUINA  Fried Romano Polenta

  • 4 cups chicken broth
  • 2 cups polenta
  • 2 shallots, finely minced
  • 2 cloves of garlic, finely minced 
  • 1/2 cup grated Pecorino Romano
  • fresh ground pepper
  • Kosher salt

ARBEQUINA  Olive Oil - 2 tablespoons plus enough to fill a frying pan 2"

In a 3+ quart sauce pan heat one tablespoon of ARBEQUINA .  Saute the onion 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. 

Cinnamon - Pear Balsamic Roasted Sweet Potatoes

Mapple Balsamic Glazed Pork Chops

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  Antica Brand Extra Virgin Olive Oil
  • 3 tablespoons finely sliced shallots 
  • 1/3 cup  Antica Brand Aged Pure Maple Balsamic

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)


Thyme Poached Quince

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.

Pork Chops

Pat pork chops dry with paper towels. Sprinkle with sea salt and pepper. In 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 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.

Serves 4 


  • 5 large egg yolks
  • 2/3 cup + 2 Tbs. granulated sugar
  • 16 oz. mascarpone - softened
  • 1 cup heavy whipping cream
  • 1/4 cup sweet Marsala wine
  • 3/4 cup strong brewed coffee or espresso
  • 24 lady fingers
  • 3 tablespoons rum
  • 3 tablespoons Antica Espresso Balsamic
  • 1/3 cup ground chocolate


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 heat proof 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 zabaglione (egg yolk mixture) in to 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 lady fingers in a single layer, side by side with a small amount of room between each, over the bottom of a two to 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 


  • 5 oz.quality bittersweet chocolate
  • 1/3 cup + 1 tbs. Antica Brand Blood Orange Agrumato 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°F. 

Grease an 8-inch round baking pan with a teaspoon 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 blood orange agrumato 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 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 agrumato or dust cake with additional cocoa powder and serve with tangerine sorbet, whipped cream, or vanilla gelato.

Serves 8-10

Flour-less 72% Dark Chocolate & Blood Orange Olive Oil Cake


  • 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 F.

Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm.  In a heavy sauce pan over medium heat melt the 2 tablespoons of butter.  Gradually whisk the flour in to the melted butter until no dry spots remain.  Pour the hot milk and hot half and half in in to the butter-flour mixture, whisking constantly  until it 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 to 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