Filtering by Category: Sauce & Marinade

Caesar Salad Dressing

1 egg yolk

1 tablespoon fresh lemon juice

4 anchovies

1 teaspoon Worcestershire sauce

1/4 cup finely grated parmesan cheese

1/2 cup OLIVE & VINE Rich Roasted Garlic infused olive oil

sea salt and freshly ground black pepper, to taste

Combine egg yolk, lemon juice, anchovies, Worcestershire sauce and parmesan cheese in a blender or food processor and pulse to combine. With the processor running, slowly drizzle in the olive oil until a smooth emulsion forms. Season to taste generously with salt and pepper.

All-Purpose Marinade

1/4 cup OLIVE & VINE Rich Roasted Garlic infused olive oil*

1/4 cup OLIVE & VINE Sweet Black Cherry balsamic vinegar

1/4 cup Worcestershire sauce

1/4 cup soy sauce

2 teaspoons Dijon mustard

2 teaspoons minced garlic
    
salt and pepper, to taste


Mix all ingredients in a bowl and season with salt and pepper to taste.

* For a spicier version, try OLIVE & VINE Smoky Chipotle Pepper infused olive oil
 

Summer Herb Pesto

6 cups basil leaves, packed

2 cups mixed herb leaves (parsley, oregano, tarragon)

3/4 cup pine nuts, walnuts, or pecans, toasted

4-6 cloves garlic

1/2 cup parmesan, grated

1/4 cup pecorino romano, grated

sea salt, to taste

freshly ground black pepper, to taste

About 1 cup OLIVE & VINE extra virgin olive oil of your choice

Combine the herbs, nuts, garlic and cheeses with a pinch of salt and pepper in a food processor or blender and process until pureed. With the machine running, slowly pour in the olive oil until desired consistency is reached.  Taste and add more olive oil or seasoning if needed.

Chimichurri Sauce

Chimichurri sauce is great for marinating and basting grilled meats, as a topping for churrasco and chicken, and as a dressing for salads. 

1/2 cup OLIVE & VINE extra virgin olive oil, of your choice

2 tablespoons OLIVE & VINE Red Wine Vinegar

1/2 cup finely chopped parsley

3-4 cloves garlic, finely chopped or minced

2 small red chilies, finely chopped (about 1 tablespoon)

1 tablespoon finely chopped fresh oregano or 3/4 teaspoon dried oregano

1 tablespoon coarse salt, such as OLIVE & VINE Himalayan sea salt

1/2 teaspoon freshly ground black pepper


Mix all ingredients together in a bowl. Allow to sit for at least 30 minutes to release all of the flavors before using. Can be made 24 hours in advance and refrigerated.

Adapted from Cafe Delites.

Classic Tomato Sauce

A good homemade tomato sauce only contains a few ingredients so the key is using quality ingredients. Use whole peeled tomatoes in their own juices such as San Marzano and of course, a high quality olive oil!

 

1/4 cup OLIVE & VINE extra virgin olive oil

1 medium onion, finely chopped

6 garlic cloves, thinly sliced 

a pinch of red pepper flakes

1 basil sprig, plus extra for garnish

one 28-oz can whole peeled tomatoes 

3 teaspoons red wine vinegar or OLIVE & VINE Sherry Reserva vinegar

salt and freshly ground black pepper, to taste


In a medium size bowl, crush the tomatoes with your hands or a potato masher extracting all the liquid. Heat a medium saucepan over medium heat. Add the olive oil and when it starts to shimmer, add the onion, garlic and red pepper flakes. Cook, stirring frequently until softened, 10 - 12 minutes. Add the basil, tomatoes, vinegar and salt and pepper to taste. Simmer until slightly thickened, 20 - 30 minutes. 

Remove the basil. Using an immersion blender, blend the sauce until slightly smooth but retain a little texture. Season with more salt and pepper if necessary. Serve with spaghetti and garnish with basil and Parmesan cheese if desired, or use in any recipe calling for a classic tomato sauce.

 

Citrus - Herb Vinaigrettes: Four Easy Variations

Making your own citrus - herb vinaigrette is a snap!  Each of these easy variations contains fresh citrus  juice and zest, chopped herbs and the following four ingredients:

    •    1/2 shallot, minced
    •    1 1/2 tablespoons OLIVE & VINE French Champagne Vinegar or white wine vinegar
    •    3/4 cup OLIVE & VINE extra virgin olive oil
    •    salt and pepper, to taste

Combine these four ingredients with the citrus and herbs listed below in a medium bowl. Whisk to emulsify.  Alternately, you can combine in a jar with a lid and shake away. 

Lemon and Thyme Vinaigrette

one large lemon, zested and juiced
1 tablespoon fresh thyme leaves, chopped
Add the basic template ingredients to a bowl or jar and whisk or shake to emulsify.
Makes about one cup.

Blood Orange and Mint Vinaigrette

two medium blood oranges, zested and juiced
one tablespoon fresh mint, chopped
Add the basic template ingredients to a bowl or jar and whisk or shake to emulsify.
Makes about one cup.

Grapefruit and Basil

1/2 large grapefruit, zested and juiced
1 tablespoon fresh basil, chopped
Add the basic template ingredients to a bowl or jar and whisk or shake to emulsify.
Makes about one cup.

Lime and Cilantro

2 large limes, zested and juiced
1 tablespoon cilantro, chopped
Add the basic template ingredients to a bowl or jar and whisk or shake to emulsify.
Makes about one cup.

 

 

 

Creamy Champagne Vinegar Dressing

1 garlic clove, finely chopped

2 tablespoons Dijon mustard

1/4 cup OLIVE & VINE French Champagne Vinegar

2 tablespoons fresh lemon juice

2 tablespoons honey

2 or 3 dashes hot sauce

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup OLIVE & VINE extra virgin olive oil


Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt and pepper. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a food processor and blend until smooth.

Spicy Chipotle Pepper Marinade for Grilling

2 tablespoons OLIVE & VINE Smoky Chipotle Pepper infused olive oil

2 tablespoons OLIVE & VINE Jalapeno Piquant balsamic vinegar

1-1/2 tablespoons Galena Garlic Company Chipotle Barbecue Rub

 

For each pound of meat, combine all ingredients in a gallon size plastic bag. Add  your selected cut of meat and marinate in the refrigerator for at least 2 hours for pork and chicken, and 1 hour for beef, before grilling.

 

Basic Oil and Vinegar Vinaigrette

This is the basic recipe for an olive oil and balsamic vinegar vinaigrette. Experiment with any of our infused oils and vinegars for a whole new flavor profile. 

3/4 cup OLIVE & VINE extra virgin olive oil  

1/4 cup OLIVE & VINE Traditional Balsamic Vinegar Condimento

1/4 teaspoon sea salt 

1/4 teaspoon fresh ground pepper


Pour the balsamic vinegar into a bowl. Slowly add the olive oil and whisk together to blend. Add the salt and pepper and whisk until ingredients are combined. Taste and add more salt and pepper if desired.

Variations: Add any of the ingredients below to build more flavor and create your own unique vinaigrette.

1 teaspoon Dijon-style mustard, or more to taste 
1-2 garlic cloves, finely chopped
1 teaspoon shallot, finely chopped 
dash of cayenne pepper (if you want a little heat!)

Balsamic Glaze

1 cup OLIVE & VINE Traditional Balsamic Condimento or any infused balsamic vinegar of your choice - this will yield about 1/2 cup of glaze

fresh or dried herbs and black pepper to taste, optional

 

Pour the balsamic vinegar and seasonings into a sauce pan and simmer over low heat until it starts to thicken and reduces by about half. The longer it cooks, the more it will concentrate and thicken. Keep an eye on it and stir occasionally so as not to burn. Use as a finishing sauce for meats, seafood, vegetables - just about anything!

Raspberry Balsamic Vinaigrette

2 tablespoons OLIVE & VINE Raspberry Fusion balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

1 shallot, chopped

sea salt to taste

1/3 cup OLIVE & VINE extra virgin olive oil (or Meyer Lemon, Blood Orange or Persian Lime infused olive oil)

1/2 cup fresh raspberries

 

Combine first five ingredients in a blender. Slowly add the olive oil until emulsified. Add the raspberries and pulse to combine.

Honey Dijon Vinaigrette

1/3 cup OLIVE & VINE Traditional Balsamic Vinegar Condimento*

1/2 cup OLIVE & VINE extra virgin olive oil*

2 tablespoons Dijon mustard

1 tablespoon honey

sea salt and freshly ground pepper, to taste

 

Combine balsamic vinegar, mustard and honey in a bowl.  Slowly whisk in the olive oil until emulsified.  Season with salt and pepper.

* Experiment with any of your favorite infused balsamic vinegars and olive oils.  Check the product information on our website for pairing suggestions.

Basil and Spinach Pesto

1 cup packed fresh basil leaves, washed and dried

1 cup packed fresh baby spinach leaves, washed and dried

1/2 cup Pecorino Romano cheese, grated

3 cloves of garlic, peeled

1/2 cup OLIVE & VINE extra virgin olive oil

1/4 cup toasted pine nuts (optional)

2 teaspoons sea salt or to taste

 

In the jar of your blender, add the garlic, salt, spinach, and basil followed by the cheese, pine nuts, and olive oil. Process on low until smooth, about 10-15 seconds, stopping the machine to scrape down the sides as necessary. Toss with your favorite pasta. Makes about 2 cups of pesto.