Suggested Uses:

• Green Salads: Mix 1 part olive oil with 1 part balsamic vinegar. Whisk to form emulsion and season with salt and pepper to taste. Good on any salad, especially those made with power greens like spinach or arugula. Add nuts and cheese to complete.This rich blend is very flavorful so use less.

• Tomatos: Drizzled over fresh heirloom tomatoes or as part of a caprese salad, tomato and balsamic vinegar is a match made in heaven.

• Bread dipping and spreading: Paired with some fresh olive oil, balsamic vinegar will make your fresh bread taste amazing. Add fresh grated parmesan cheese, cracked pepper or a spicy herb blend to add character and variety.

Suggested Uses:

Baked Brie with Figs: Preheat oven to 325 degrees F (165 C). Cook 1/3 cup fig balsamic vinegar, 6 fresh or dried chopped figs, and 2 Tablespoons brown sugar in small saucepan over low heat until figs are soft and cooked. Stir in ½ cup toasted almonds and ½ teaspoon vanilla extract. Place brie wheel in a baking dish, and pour fig mixture over the top. Bake in the preheated oven until softened but not melted (about 10 minutes). Serve with water crackers or crusty bread.

Fig and Ricotta Crostini: Place baguette slices, brushed liberally with Extra Virgin Olive Oil (EVOO), on a baking sheet and bake at 375 degrees until they are golden and cripsy. Spread slices with 1 tablespoon of ricotta. Add few leaves of basil and a slice of fig on top. Then drizzle with fig balsamic vinegar and serve.

Suggested Uses:

Pomegranate Apple Crisp: Toss the following together: sliced appples, pomegranate seeds, 1/2 cup brown sugar, cinnamon & nutmeg. Stir 1/2 cup each rolled oats, flour, sugar and melted butter. Spread fruit in a baking dish. Top with oat mixture. Bake at 375 degrees for 45 mins. Drizzle with pomegranate balsamic vinegar. Serve with vanilla yogurt, whipped cream or ice cream.

Pomegranate Chicken Thighs: Season chicken thighs with salt and pepper. Brown them (2-3 mins per side) in olive oil in an oven ready pan. bake at 350 degrees in same pan about 30 minutes until done. remove chicken from pan and pour off most of the fat/grease. place hot pan on stove and deglaze with about 1/4 cup of water. add enough balsamic to fully cover the bottom of the pan. bring to a low boil and let cook for about 30 seconds to reduce. add chicken and stir around to cover chicken with sauce. garnish with pomegranate seeds.

Suggested Uses:

Mango Chicken Salad: Pan fry chicken tenders in olive oil and season with salt and pepper. Set on paper towel to cool. Arrange fresh slices of mango, avocado and chicken tenders on a plate of greens. Top with finely diced red onion. Drizzle with fresh squeezed lime juice. Whisk together equal parts mango balsamc vinegar and extra virgin olive oil for a creamy dressing. Pour over the salad and serve.

Mango Caprese Salad: Place 3 cups chopped spinach, 2 tablespoons extra virgin olive oil, 1 tablespoon garlic olive oil, and 3 tablespoons mango balsamic vinegar in a blender and process until creamy. Overlap radichio/arugula, sliced mango, and sliced buffalo mozzarella on a plate. Drizzle with creamy garlic mango dressing.

Suggested Uses:

Make a light fruity dressing by whisking together dressing of equal parts pear balsamic and lemon or extra virgin olive oil. Use on any of the following salads:.

• Diced oven roasted beets with seedless cucumber and roasted pine nuts

• Nicoise salad made with tomatoes, red onion, cooked red potatoes, and cooked baby green beans (add salmon to make it a meal)

• Butter lettuce salad with sliced pears, goat cheese, and pecans

• Arugula and mixed berry salad, e.g strawberries, raspberries, and blackberries with crumbled blue cheese

• Chopped avocado and citrus salad (mandarins, oranges, grapefruit…)

Suggested Uses:

Gingery Baby Green Beans: Saute hericorts verts (thin baby green beans) and diced yellow onion in extra virgin olive oil at low heat until onions are transparant and green beans soften.  Add 1/3 cup ginger balsamic vinegar and slowly cook until the green beans are coated with a thickened sauce. Season with salt and fresh ground pepper to taste. Option: Use garlic olive oil for a garlicy gingery result!

Gingery Toasted Seed Slaw: Stir ¼ cup raw seeds (e.g. sunflower or pumpkin) in a dry skillet until light brown. Whisk: 1/3 cup ginger balsamic vinegar, 1/3 cup extra virgin olive oil, a squeeze of fresh lemon juice, salt and pepper to taste. Toss dressing with ½ head of sliced cabbage, finely chopped red onion, and the toasted seeds. (Notes: Add a few tablespoons of olive oil mayonaise for a creamier dressing.)

Suggested Uses

Cheese!

• gooey warm brie right out of the oven

• chevre goat cheese spread on crusty french bread

• soft light buffalo mozzeralla layered on a croissant

• tangy gorgonzola melted over flatbread

Salad: Dress a salad with spicy/dark greens like arugula, baby kale, and spinach.

Fruit: Drizzled over fruit with a dash of cayenne pepper for a sweet/hot surprise or over fruit, granola and yogurt for a breakfast zing.

Suggested Uses:

• Caprese Salad: Use to make a caprese style salad when you don’t have fresh basil.

• Basil Sautéed Chicken: pound boneless chicken breasts until thin. Dredge in flour and sauté in a basil olive oil. Salt & Pepper to taste. For a treat serve with caramelized onions.

• Bruschetta: Skin and chop 6-7 ripe plum tomatoes. Mix with 2-3 cloves chopped garlic, 2 tablespoons basil olive oil, 1 tablespoon traditional balsamic vinegar, salt & pepper to taste. Diagnally slice baguette about 1 inch thick. Brush with basil olive oil and bake in 375 degree oven until golden brown and crusty. Serve toasted bread with tomato mixture and fresh grated parmesan cheese.

Suggested Uses:

• Veggies: Drizzle on after steaming, brush on after roasting or grilling, or drizzle on at the last minute of a sauté. Consider on broccoli, greens, asparagus, eggplant, and squash.

• Seafood: Baste fish, shrimp, crab or scallops before baking or while grilling.

• Poultry: Use in a marinade or brush on with salt and pepper before baking.

• Salad: Make a vinaigrette paired with any enfuso white balsamic vinegar.

• Pasta: Make lemony pasta with sausage, saute’d veggies and grated cheese.

• Dessert: Drizzle on pound cake, sweet cookies, even ice cream to give a fresh lemony kick and extra rich flavor.

Suggested Uses:

Spicy Carrot Hummus: Boil 1 lb of carrots in vegetable broth until very tender. Process the following in a food processor until smooth: the cooked carrots, 2-3 cloves chopped fresh garlic, one 15 oz can of chick peas, 1 cup of the vegetable/carrot broth, 1/4 cup jalapeno olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon honey, salt and pepper to taste. Cool and serve with whole grain pita or veggies for dipping.

Spicy Bean Salad: Combine 1 cup cooked corn, 1 cup cooked sliced green beans, 1 cup chick peas, ½ cup kidney beans, ½ cup diced red bell pepper, and ¼ cup minced red onion. Combine ¼ cup jalapeno olive oil and ¼ cup pear balsamic vinegar with salt and pepper to taste. Mix with the veggies and beans. Serve over a bed of fresh spring greens and garnish with avocado slices and fresh cilantro

Suggested Uses:

• Greek-style Garlic Pasta Salad: Toss cooked, drained and chilled pasta with garlic olive oil, grape tomatoes, buffalo mozzarella rounds or Feta, sliced kalamata olives, and a bit of of diced red onion. Add salt and pepper to taste.

• Garlic Bread: Top French bread with parmesan cheese. Drizzle with garlic olive oil. Sprinkle with salt, pepper and paprika. Seal in foil and bake at 350 for 20 minutes.

• Garlic Mashed Potatoes: Boil and drain red or white new potatoes with the skin on. Mash them with ½ butter and ½ garlic olive oil. Add milk while mashing as needed to make creamy and salt and pepper to taste. Add parmesan cheese and chopped parsley at the end.

Suggested Uses:

Tuscan Herb Grilled Flat Bread: Brush pre-made thin crust pizza dough with Tuscan herb olive oil. Place oil-side down on the grill at medium heat and grill until grill marks appear. Flip over and layer with grated mozzarella cheese, sliced tomatoes, and sliced red onion. Close lid and grill until cheese is melted and crust is browned. (Check often to avoid burning.) Slide onto a baking sheet, add chopped fresh herbs like parsley & basil, and drizzle with more Tuscan herb olive oil. Slice and serve.

Tuscan Roasted Veggies: Lay selected veggies out on a roasting pan. Consider sliced baby carrots, broccolini, red bell pepper quarters, and sliced zucchini. Brush the veggies liberally with Tuscan herb olive oil and sprinkle with kosher salt and cracked pepper. Roast in a 360 degree oven until veggies are fork tender and carmelized on the edges. Grate on parmesan cheese and let it melt in the oven. Drizzle with traditional balsamic vinegar and serve.

Suggested Uses:

Classic Vinaigrette: Combine the following in a mason jar. Then shake liberally until blended.

• 3/4 cups of extra virgin olive oil

• 1/4 cup wine vinegar

• 2 tablespoons Dijan style mustard

• 1 tablespoon honey

• salt and and pepper

Number and Price: #25. Estate Blend 500 ml size - $17.99

Suggested Uses:

• Layer greens, cheese and sausage on premade pizza crust. Drizzle with the dipping oil. Bake per directions. Serve with more dipping oil.

• Blend with wine vinegar and use for a marinade.

• Layer baby tri-color carrots, cauliflower and broccoli florets, and sliced raw beets on a baking sheet. Brush liberally dipping oil and season with salt and pepper. Roast in a hot oven until crispy and fork tender.

• Stir into humus and eat with pita chips.

Number and Price: #26 Italian Marinara Dipping Olive Oil 250 ml size - $19.50

Suggested Uses:

Rosemary Baked Chicken Thighs: Season thighs with salt and pepper. Dredge in flour. Saute in heavy pan in rosemary olive oil until browned. Remove chicken, add 1 cup white wine and cook until reduced by 1/2. Add sliced onions, sliced carrots, 1 cup water, and 1 cup chicken broth and bring to a boil. Add back the browned chicken thighs and then place pan in oven and cook at 400 degrees about 45 minutes until chicken is tender. Remove from oven, stir in fresh squeezed lemon juice and more rosemary olve oil. Serve with rice.

Number and Price: #27 Rosemary Infused Olive Oil 250 ml size - $19.50

Suggested Uses:

• Liberally dip with crusty bread, add some balsamic for a real treat!

• Drizzle on flat breads and pizzas.

• Mix with fresh pasta, add veggies and sausage for extra goodness.

• Mix with grains, caramelized onions, and parsley for a lovely pilaf.

• Drizzle over any roasted vegetables.

Number and Price: #28. Parmesan Pesto Dipping Olive Oil 250 ml size - $19.50

Suggested Uses:

Sweet and Spicy Cream Cheese Dip: Whip cream cheese with grated sharp cheddar cheese and small diced green chiles (seeds and ribs removed). Place a scoop on a plate. Make a hole in the middle and drizzle in raspberry jalapeno balsamic vinegar. Serve with crostini, toasted pita chips or warm sour dough bread chunks.

Fruit Flatbread: Spread ricotta cheese on flatbread or premade pizza crust. Add generous layer of arugula, raspberries, and mozzarella. Bake in 415 degree oven for 12 minutes. Drizzle with raspberry jalapeno balsamic vinegar and serve.