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Cocoa Village 321-205-1740
Melbourne 321-676-8918

18 Year

Fresh Winter Fruit Salad

  • ½ cup honey
  • ¼ cup From Olives & Grapes Balsamic Vinegar
  • 2 ripe Bartlett pears, unpeeled, cored and cut into ½-inch thick wedges
  • 2 Granny Smith apples, unpeeled, cored and cut into ½ thick wedges
  • 2 seedless clementines or other sweet mandarins, peeled and separated into segments
  • 2 cups seedless grapes
  • ¾ cup pomegranate seeds (from approx. ½ pomegranate)

In an medium bowl whisk the honey and vinegar until combined.  Add the pears, apples, clementines, grapes and pomegranate seeds and toss to coat the fruit completely with the honey mixture.  Cover and refrigerate for one to six hours.  Serve chilled.

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Sundried Tomato Pesto

  • 3 cups sundried tomatoes (not in oil)
  • 1 cup of from Olives & Grapes…Garlic or Tuscan Herb flavored Extra Virgin Olive Oil
  • Minced fresh herbs such as oregano & parsley
  • ¼ cup from Olives & Grapes…18 year Traditional Balsamic Vinegar
  • Sea Salt and fresh ground pepper to taste.

Put all ingredients into a food processor.  Pulse until the mixture has the consistency of pesto.  Lightly toss with one pound of cooked pasta or serve with crackers as a spread.

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How to make a Balsamic Vinegar Martini

Ingredients

  • 1 dash of 18-year Traditional Balsamic Vinegar
  • 2 shots of vodka
  • 1 strawberry
  • 1 orange
  • Utensils
  • 1 martini glass
  • 1 bowl or bar tray
  • 1 knife
  • 1 cocktail stick

Chill the glass and vodka for at least one hour in a freezer.  Add a dash of balsamic vinegar to a bowl or bar tray.  Pierce the strawberry with cocktail stick and roll strawberry in balsamic vinegar and place in glass.  Add 2 shots of vodka to glass.  Using the knife, shave off some orange rind, squeeze it into the vodka, brush it around the rim of the glass.  Serve.

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Caprese Salad

  • Tomatoes
  • Basil
  • Fresh Mozzarella Cheese
  • 18-year Traditional Balsamic Vinegar

All you do for this easy, light Italian salad is chop the basil and tomatoes.  Cube the Mozzarella.  Drizzle on the 18-year balsamic vinegar and toss.  There is no exact measurement as to how much vinegar you should use.  Start light and add as needed.

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Chicken Salad with Potatoes and Arugula

  • 1 lb. cooked, new potatoes,
  • ½ cup 100% Pure Extra Virgin Olive Oil,
  • 1 T  18 Yr Traditional Balsamic Vinegar
  • 1 T  Dijon Mustard
  • 1 cooked Rotisserie Chicken
  • 3 bunches arugula, stems removed
  • ¼ c fresh tarragon leaves, chopped
  • ½ c Parmesan Shaved (2oz)

Cook potatoes, cool and slice. In s small bowl whisk together remaining ingredients.  Using a fork or your fingers shred chicken.  In individual bowls combine the arugula, chicken tarragon and potatoes.  Drizzle with the dressing and sprinkle the cheese.

Warm Spinach Salad with Grilled Sausage

  • 1 pound Italian Sausage
  • 8 plum tomatoes, cut in half crosswise
  • 1 onion sliced into ½ inch thickness
  • 4 T 100% Pure Extra Virgin Olive Oil
  • 3 bunches of spinach, stems removed
  • 1 T 18-year Traditional Balsamic vinegar
  • 1 T whole grain mustard

Grill sausage until cooked.  Brush remaining vegetables with mixture and grill.  In a small bowl, whisk together the vinegar, mustard and remaining EVOO.  Slice the sausages and serve with the vegetables and dressing.

Pork Tenderloin with Molasses, Bacon and Porcini Vinaigrette

  • 6 Tbs. Porcini-infused Extra Virgin Olive Oil
  • 2 Lbs. Pork Tenderloin
  • Salt & Pepper
  • 1/2 Lb. Bacon, cooked and crumbled for garnish
  • 1 Tbs. Finely Chopped Garlic
  • 1 Tsp. Finely Chopped Fresh Rosemary
  • 1/3 Cup 18-year Traditional or Fig Balsamic Vinegar
  • 2 Tbs. Dark Molasses
  • 1 Tbs. Fresh Parsley

Preheat oven to 350. Brown pork in 3 Tbs. of Porcini Oil, after seasoning with salt and pepper, for 3-5 minutes until brown. Put in the oven and roast until the internal temperature is 165 degrees. Then transfer to a platter and keep warm. Pour cooking juices from the pan over the meat.

Cook bacon in pan until crisp. Drain all but 2 Tbs. of bacon grease. Add garlic and saute until light brown, add rosemary. Remove from heat and add balsamic, still while adding molasses. To finish sauce, return pan to heat and stir in remaining juices from meat, stir in parsley and remaining 3 Tbs. of Porcini Oil.

When ready to serve, slice meat 1/4" thick and arrange on heated plates. Spoon sauce over meat.

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