Grilled Corn and Sweet Onion Salad
Grilled corn and sweet onion salad is what we make when the market gets ahead of us. Corn and Walla Walla sweets overlap for a short stretch every summer, and putting both on the grill before they go in the bowl brings out a smoky sweetness you won’t get from raw corn. The dressing is two things whisked together, olive oil and Honey Ginger white balsamic, and the ginger adds a little warmth underneath all that sweetness without taking over. It’s good warm, it’s good at room temperature, and it sits happily on a table for a couple of hours …
Grilled Corn and Sweet Onion Salad
Grilled corn and sweet onion salad is what we make when the market gets ahead of us. Corn and Walla Walla sweets overlap for a short stretch every summer, and putting both on the grill before they go in the bowl brings out a smoky sweetness you won’t get from raw corn. The dressing is two things whisked together, olive oil and Honey Ginger white balsamic, and the ginger adds a little warmth underneath all that sweetness without taking over. It’s good warm, it’s good at room temperature, and it sits happily on a table for a couple of hours …
Citrus Olive Oil Cake
Olive oil in a cake sounds unexpected, but it’s worth trying once. The result is moist and tender in a way that butter just doesn’t quite achieve. Servings: 8 Ingredients 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/3 teaspoon salt 3 large eggs 1 cup sugar 1/2 cup D’Olivo mild extra virgin olive oil 1/2 cup whole milk or plain yogurt 1 orange or lemon, zested and juiced 1 teaspoons vanilla extract 1 tablespoons powdered sugar, for dusting Directions Prep the pan: Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment …
Citrus Olive Oil Cake
Olive oil in a cake sounds unexpected, but it’s worth trying once. The result is moist and tender in a way that butter just doesn’t quite achieve. Servings: 8 Ingredients 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/3 teaspoon salt 3 large eggs 1 cup sugar 1/2 cup D’Olivo mild extra virgin olive oil 1/2 cup whole milk or plain yogurt 1 orange or lemon, zested and juiced 1 teaspoons vanilla extract 1 tablespoons powdered sugar, for dusting Directions Prep the pan: Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment …
Caprese Salad with Aged Balsamic
A classic worth doing right. The quality of each ingredient shows, so this is a great place to use your best balsamic. This is one of the simplest recipes on the site, and that’s the point. A properly aged balsamic from D’Olivo brings a natural sweetness and depth that store-bought versions rarely match. Come in and taste the difference before you decide which one to bring home. Servings: 4 Ingredients 3 large ripe tomatoes, sliced 1/4 inch thick 8 fresh mozzarella, sliced 0.5 cups fresh basil leaves, loosely packed 3 tablespoons D’Olivo extra virgin olive oil 2 tablespoons D’Olivo aged …
Caprese Salad with Aged Balsamic
A classic worth doing right. The quality of each ingredient shows, so this is a great place to use your best balsamic. This is one of the simplest recipes on the site, and that’s the point. A properly aged balsamic from D’Olivo brings a natural sweetness and depth that store-bought versions rarely match. Come in and taste the difference before you decide which one to bring home. Servings: 4 Ingredients 3 large ripe tomatoes, sliced 1/4 inch thick 8 fresh mozzarella, sliced 0.5 cups fresh basil leaves, loosely packed 3 tablespoons D’Olivo extra virgin olive oil 2 tablespoons D’Olivo aged …
Olive Oil Lemon Bars with Sea Salt
There’s a reason olive oil and lemon belong together, and these bars make the case in one bite. Swapping butter for our Eureka Lemon Fused Olive Oil gives the crust a tender crumb and threads bright citrus through every layer, since the oil is pressed with whole fresh lemons right alongside the olives. The filling sets into a silky, tart custard, finished with a dusting of powdered sugar and a pinch of flaky sea salt for contrast. Want to take them over the top? Drizzle the cooled bars with a few drops of our dark Blueberry or Raspberry balsamic before …
Olive Oil Lemon Bars with Sea Salt
There’s a reason olive oil and lemon belong together, and these bars make the case in one bite. Swapping butter for our Eureka Lemon Fused Olive Oil gives the crust a tender crumb and threads bright citrus through every layer, since the oil is pressed with whole fresh lemons right alongside the olives. The filling sets into a silky, tart custard, finished with a dusting of powdered sugar and a pinch of flaky sea salt for contrast. Want to take them over the top? Drizzle the cooled bars with a few drops of our dark Blueberry or Raspberry balsamic before …
Chipotle and Dark Chocolate Glazed Grilled Ribs
Ribs take a little time, but they don’t take much effort. This recipe does most of the work for you. The glaze comes together in minutes and the combination of smoky chipotle and dark chocolate turns into something deeply savory on the grill — not sweet, not spicy, just exactly right. Make these once and they’ll become your go-to for the rest of the summer. Ingredients For the Ribs: 2 racks baby back ribs 2 teaspoons salt 1 teaspoon black pepper 1 teaspoon smoked paprika 2 tablespoons Chipotle olive oil For the Glaze: 3 tablespoons Chipotle olive oil 3 tablespoons …
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Chipotle and Dark Chocolate Glazed Grilled Ribs
Ribs take a little time, but they don’t take much effort. This recipe does most of the work for you. The glaze comes together in minutes and the combination of smoky chipotle and dark chocolate turns into something deeply savory on the grill — not sweet, not spicy, just exactly right. Make these once and they’ll become your go-to for the rest of the summer. Ingredients For the Ribs: 2 racks baby back ribs 2 teaspoons salt 1 teaspoon black pepper 1 teaspoon smoked paprika 2 tablespoons Chipotle olive oil For the Glaze: 3 tablespoons Chipotle olive oil 3 tablespoons …
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Balsamic-Glazed Salmon
This balsamic glazed salmon has become a weeknight staple for good reason. The glaze takes about two minutes to pull together, and the combination of a rich dark balsamic with a touch of Dijon and honey is just complex enough to feel intentional. The key is using a balsamic with real depth. A thin, overly sweet vinegar won’t reduce into the same glossy, clinging glaze that makes this dish worth making. D’Olivo carries several aged balsamics that work beautifully here, and the team is always happy to point you toward the right one. Ingredients 4 salmon fillets, about 6 oz …
Balsamic-Glazed Salmon
This balsamic glazed salmon has become a weeknight staple for good reason. The glaze takes about two minutes to pull together, and the combination of a rich dark balsamic with a touch of Dijon and honey is just complex enough to feel intentional. The key is using a balsamic with real depth. A thin, overly sweet vinegar won’t reduce into the same glossy, clinging glaze that makes this dish worth making. D’Olivo carries several aged balsamics that work beautifully here, and the team is always happy to point you toward the right one. Ingredients 4 salmon fillets, about 6 oz …
Roasted Asparagus with Lemon Olive Oil & Shaved Parmesan
This lemon roasted asparagus is one of those side dishes that looks impressive but comes together in about 15 minutes. The secret is using a good lemon-fused olive oil, which brings a brightness that regular olive oil and a squeeze of lemon can’t quite replicate. Topped with shaved Parmesan and a little flaky salt, it’s the kind of dish that earns compliments at a dinner party and works just as well on a Tuesday night. Ingredients 1 bunch fresh asparagus, woody ends trimmed 3 tablespoons D’Olivo lemon-fused olive oil 0.5 ounces Parmesan, shaved 1 lemon, zested 1 pinch flaky sea …
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Roasted Asparagus with Lemon Olive Oil & Shaved Parmesan
This lemon roasted asparagus is one of those side dishes that looks impressive but comes together in about 15 minutes. The secret is using a good lemon-fused olive oil, which brings a brightness that regular olive oil and a squeeze of lemon can’t quite replicate. Topped with shaved Parmesan and a little flaky salt, it’s the kind of dish that earns compliments at a dinner party and works just as well on a Tuesday night. Ingredients 1 bunch fresh asparagus, woody ends trimmed 3 tablespoons D’Olivo lemon-fused olive oil 0.5 ounces Parmesan, shaved 1 lemon, zested 1 pinch flaky sea …
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Lemon Olive Oil Dutch Baby with Lavender Balsamic Strawberries
Ingredients For the Dutch Baby: 3 eggs ½ cup flour ½ cup whole milk 2 tablespoons Lemon olive oil, plus more for the pan 1 tablespoon sugar Pinch of salt Powdered sugar for serving For the Lavender Balsamic Strawberries: 1 pint fresh strawberries, hulled and sliced 2 tablespoons Lavender balsamic 1 teaspoon sugar Directions Start the strawberries first. Toss the sliced strawberries with the Lavender balsamic and sugar and let them sit at room temperature while you make the Dutch baby. They’ll soften slightly and the balsamic will turn into a light syrup. Preheat your oven to 425°F. Put a …
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Lemon Olive Oil Dutch Baby with Lavender Balsamic Strawberries
Ingredients For the Dutch Baby: 3 eggs ½ cup flour ½ cup whole milk 2 tablespoons Lemon olive oil, plus more for the pan 1 tablespoon sugar Pinch of salt Powdered sugar for serving For the Lavender Balsamic Strawberries: 1 pint fresh strawberries, hulled and sliced 2 tablespoons Lavender balsamic 1 teaspoon sugar Directions Start the strawberries first. Toss the sliced strawberries with the Lavender balsamic and sugar and let them sit at room temperature while you make the Dutch baby. They’ll soften slightly and the balsamic will turn into a light syrup. Preheat your oven to 425°F. Put a …
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Spring Pea & Mint Soup
Bright, fresh, and ready in under 30 minutes. Serve it warm on a cool spring evening or chilled for something a little lighter. Ingredients 2 tablespoons D’Olivo extra virgin olive oil, plus more for serving 1 medium yellow onion, roughly chopped 3 garlic cloves, smashed 4 cups fresh or frozen peas 3 cups vegetable broth 0.3 cups fresh mint leaves, loosely packed 1 lemon, juiced 1 teaspoons salt 1 pinch black pepper Directions Soften the aromatics: Warm 2 tablespoons D’Olivo extra virgin olive oil, plus more for serving in a large pot over medium heat. Add the 1 medium yellow …
Spring Pea & Mint Soup
Bright, fresh, and ready in under 30 minutes. Serve it warm on a cool spring evening or chilled for something a little lighter. Ingredients 2 tablespoons D’Olivo extra virgin olive oil, plus more for serving 1 medium yellow onion, roughly chopped 3 garlic cloves, smashed 4 cups fresh or frozen peas 3 cups vegetable broth 0.3 cups fresh mint leaves, loosely packed 1 lemon, juiced 1 teaspoons salt 1 pinch black pepper Directions Soften the aromatics: Warm 2 tablespoons D’Olivo extra virgin olive oil, plus more for serving in a large pot over medium heat. Add the 1 medium yellow …
Strawberry Balsamic Crostini
Ingredients 1 baguette, sliced 1/2 inch thick 3 tablespoons D’Olivo extra virgin olive oil 1 cups fresh ricotta 2 cups fresh strawberries, hulled and sliced 2 tablespoons D’Olivo dark balsamic vinegar 10 fresh basil leaves 1 pinch flaky sea salt 1 pinch black pepper Directions Toast the bread: Brush both sides of each baguette slice with 3 tablespoons D’Olivo extra virgin olive oil. Arrange on a baking sheet and toast in a 400°F oven for 8 to 9 minutes, flipping once, until golden and crisp. Macerate the strawberries: Toss the sliced strawberries with 2 tablespoons D’Olivo dark balsamic vinegar and …
Strawberry Balsamic Crostini
Ingredients 1 baguette, sliced 1/2 inch thick 3 tablespoons D’Olivo extra virgin olive oil 1 cups fresh ricotta 2 cups fresh strawberries, hulled and sliced 2 tablespoons D’Olivo dark balsamic vinegar 10 fresh basil leaves 1 pinch flaky sea salt 1 pinch black pepper Directions Toast the bread: Brush both sides of each baguette slice with 3 tablespoons D’Olivo extra virgin olive oil. Arrange on a baking sheet and toast in a 400°F oven for 8 to 9 minutes, flipping once, until golden and crisp. Macerate the strawberries: Toss the sliced strawberries with 2 tablespoons D’Olivo dark balsamic vinegar and …
Mediterranean Pita Wraps
Ingredients 4 whole wheat pita breads 1 cup cooked chickpeas, rinsed and drained 1 cup cucumber, diced 1 cup cherry tomatoes, halved 1/2 red onion, thinly sliced 1/2 cup feta cheese, crumbled 1/4 cup Kalamata olives, pitted and sliced 1/4 cup fresh parsley, chopped 1/4 cup tahini 2 tablespoons lemon juice 2 tablespoons olive oil Salt and pepper to taste Directions Begin by preparing the tahini dressing. In a small bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper until smooth. If the dressing is too thick, add a little water to reach your desired consistency. In a …
Mediterranean Pita Wraps
Ingredients 4 whole wheat pita breads 1 cup cooked chickpeas, rinsed and drained 1 cup cucumber, diced 1 cup cherry tomatoes, halved 1/2 red onion, thinly sliced 1/2 cup feta cheese, crumbled 1/4 cup Kalamata olives, pitted and sliced 1/4 cup fresh parsley, chopped 1/4 cup tahini 2 tablespoons lemon juice 2 tablespoons olive oil Salt and pepper to taste Directions Begin by preparing the tahini dressing. In a small bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper until smooth. If the dressing is too thick, add a little water to reach your desired consistency. In a …
Honey Lime Chicken & Avocado Caesar Salad Boats
Ingredients For the Chicken: 1 lb boneless, skinless chicken breast, grilled or seared 1 1/2 tbsp honey Juice of 1 lime 1 clove garlic, minced 1/2 tsp paprika Salt & pepper to taste For the Salad Boats: 4–5 large romaine lettuce leaves (whole, for boats) 1 ripe avocado, diced 1 cup seasoned croutons ¼ cup freshly grated Parmesan cheese Black pepper to taste For the Caesar Dressing: 1/3 cup mayonnaise 1 tbsp Dijon mustard 1 tbsp lemon juice 1 tsp Worcestershire sauce 1 clove garlic, finely minced 2 tbsp grated Parmesan Salt & cracked pepper to taste Directions Grill or …
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Honey Lime Chicken & Avocado Caesar Salad Boats
Ingredients For the Chicken: 1 lb boneless, skinless chicken breast, grilled or seared 1 1/2 tbsp honey Juice of 1 lime 1 clove garlic, minced 1/2 tsp paprika Salt & pepper to taste For the Salad Boats: 4–5 large romaine lettuce leaves (whole, for boats) 1 ripe avocado, diced 1 cup seasoned croutons ¼ cup freshly grated Parmesan cheese Black pepper to taste For the Caesar Dressing: 1/3 cup mayonnaise 1 tbsp Dijon mustard 1 tbsp lemon juice 1 tsp Worcestershire sauce 1 clove garlic, finely minced 2 tbsp grated Parmesan Salt & cracked pepper to taste Directions Grill or …
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