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

Dark Chocolate


Balsamic Vinegar Cupcakes


  • Cake Mix (we used chocolate cake)
  • Pre-made icing
  • From Olives and Grapes… All Natural Butter Flavored Extra Virgin Olive Oil
  • 7 teaspoons - From Olives and Grapes… Strawberry, Dark Chocolate, Espresso, or Raspberry balsamic vinegar


Follow the directions on the box cake mix, substituting Butter Flavored EVOO for the oil called for in the cake mix.  If using all four vinegars, divide the batter into 4 equal parts, adding 3 1/2 tablespoons of each balsamic.  Whip vinegar into batter.  Spoon batter into muffin tin.  Bake according to the box instructions.

If using all four vinegars, divide the icing into 4 equal parts, adding 3 1/2 teaspoons to each.  Whip icing, and after the cupcakes cool, spread icing onto cup cakes.

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Berries with Dark Chocolate Balsamic Vinegar

  • ¾ Cup Strawberries (rinsed, stemmed and quartered)
  • ¾ Cup Raspberries (rinsed)
  • ¾ Cup. Blackberries (rinsed)
  • 6 TBS from Olives & Grapes…Dark Chocolate Balsamic Vinegar
  • 6 Large Italian Biscotti,  (broken into bite size pieces)
  • 4 ounces Mascarpone Cheese (stirred for a smooth consistency)

Prepare berries, rinse and layout all berries on a paper towel.  Slightly pat dry, but be careful not to crush the berries.  Place all of the berries in a medium bowl and gently stir to distributed berries evenly. Divide the biscotti pieces into 4 bowls.  Spoon the berries into the bowls, reserving 4 strawberries for garnish.  Pour the Dark Chocolate Balsamic Vinegar over the berries and top with a dollop of mascarpone.  Garnish with a single berry on top of the mascarpone.  Serve immediately.
Serves 4 

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