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BALSAMIC MARTINI

BALSAMIC MARTINI Ingredients 3 ripe strawberries 1 lime, cut into 4 wedges 12 to 15 dashes of Beyond the Olive Traditional Aged balsamic vinegar 3/4 oz simple syrup (recipe follows) 1/2 oz strawberry puree (made by blending a few strawberries with some simple syrup until slushy) 1 1/2 oz vanilla rum Garnish with Balsamic glaze (recipe follows) Directions Trim the stems from the strawberries and cut them in half, allowing them to fall into your mixing glass. Add lime wedges, simple syrup, balsamic vinegar and the strawberry puree. Use a muddler to mash, the ingredients together. Add the vanilla rum to the mixture, then pour into an ice-filled cocktail shaker. Shake, then strain into a chilled martini glass and serve....

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BALSAMIC POACHED PEARS WITH HONEY CINNAMON MASCARPONE

BALSAMIC POACHED PEARS WITH HONEY CINNAMON MASCARPONE   Ingredients For the Pears 4 medium, firm pears such as D’Anjou peeled, cored and halved 1 bottle fruity red wine such as Malbec or Pinot 1 cup Beyond the Olive Traditional or Pear White Balsamic Vinegar 2 star anise 1 cinnamon stick 1 cup granulated sugar Ingredients For the Mascarpone 1 8oz container mascarpone 2 Tbsp heavy cream 3 Tbsp honey 1 tsp ground cinnamon Description In a medium, heavy saucepan mix the red wine, balsamic vinegar, sugar, cinnamon stick and star anise. Bring to a simmer and reduce by 1/3 (about 15 minutes). Place the pear halves in to the hot poaching liquid and simmer for 25 minutes or until the...

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BALSAMIC ROSEMARY PORK LOIN WITH ROASTED POTATOES

BALSAMIC ROSEMARY PORK LOIN WITH ROASTED POTATOES Ingredients 2 1/2 pound boneless top loin pork roast 1 1/2 cups fresh rosemary 12 cloves garlic 3 Tbsps Beyond the Olive Tuscan Blend extra-virgin olive oil 2 Tbsps Beyond the Olive Traditional balsamic vinegar 1 tsp sea salt 2 tsps black pepper 2 1/2 pounds small red potatoes, cut into 1/2-inch wedges Directions Preheat oven to 450 degrees. In a food processor, combine rosemary leaves, garlic, oil, vinegar, salt, and pepper and pulse to make a coarse, wet paste, scraping down the bowl as necessary. Spread 3/4 paste on all sides of roast. Place roast, fat side up, in shallow roasting pan large enough to hold roast with 3 inches room around...

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BRIE WITH CRANBERRY-BALSAMIC CONSERVE AND TOASTED PECANS

BRIE WITH CRANBERRY-BALSAMIC CONSERVE AND TOASTED PECANS (Serves 10-12) Conserve ingredients: 2 Tbsp Beyond the Olive Ascolano extra virgin olive oil 1 medium onion, diced 2 large granny smith apples, peeled, cored, cut into eighths and sliced crosswise 1 lb. fresh cranberries 1 cup sugar Finely grated zest and juice of a large orange 2 1/2 cups sweet white wine, such as Riesling 2 cinnamon sticks 1/2 cup golden raisins 4 Tbsp Beyond the Olive Fig Balsamic Vinegar Salt and pepper Additional ingredients: Whole wheel of Brie (large or small, as desired), at room temperature 1/2 to 1 cup coarsely chopped pecans Crackers or toasts for serving Directions: Heat a large, deep pan and warm olive oil over medium heat. Add...

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BRAN MUFFINS

BRAN MUFFINS                                                                                              Makes 12 muffins 2 c Oat Bran (or wheat bran) 1/2 c Brown Sugar 2 ts Baking Powder 1 ts Cinnamon 1/2 ts Salt 1 c Milk (whole or skimmed) 2 Tablespoons Beyond The Olive Mandarin Orange Olive Oil 2 Egg whites 1 c shredded - Apple (OR carrots OR zucchini OR peach) 3 Tablespoons molasses OR 2 Tablespoons Beyond The Olive Fig Balsamic Vinegar These muffins contain no wheat products, are...

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