Filtering by Tag: Peach Mist

Peach Bellini

1 cup OLIVE & VINE Peach Mist balsamic vinegar

1 pound ripe peaches, peeled and sliced

1 bottle Prosecco, chilled

1 sprig mint for garnish, if desired

1 package raspberries for garnish, if desired

Place peaches and balsamic vinegar in a glass bowl and allow to soak for at least 2 hours or overnight. Place a tablespoon (or more to taste) of the peach balsamic mixture in the bottom of a champagne flute. Top with the Prosecco and garnish with raspberries and fresh mint, if desired.

Watermelon Salad



3 cups watermelon, seeded and chopped into 1/2 inch squares 

2 medium jalapeno peppers, seeded, deveined and minced

1/3 cup fresh cilantro, chopped

1/3 cup red onion, chopped

1/4 teaspoon sea salt, or to taste

1/4 to 1/3 cup OLIVE & VINE white balsamic vinegar such as Cranberry Pear, Peach Mist, Tropical Mango, or Pink Grapefruit.


Place watermelon in a large bowl. Mix all other ingredients together in a small bowl. Pour mixture over watermelon and toss to coat evenly. Chill well before serving.

Homemade Mustard

One of the primary ingredients in mustard is vinegar, so the quality of the vinegar makes a huge difference in the final outcome. Try some of our favorite flavors in this recipe or experiment with your own! 

1 cup ground yellow mustard seed

2/3 cup vinegar (OLIVE & VINE Sherry Reserva, Vermont Maple Syrup, French Champagne, Serrano Honey, Jalapeno Piquant, Savory Oregano, Peach Mist, Honey Spiked Ginger, Traditional Balsamic Condimento) 

1/3 cup honey (omit this if you are using a sweeter vinegar such as Peach Mist balsamic)

1 teaspoon sea salt


Combine the ingredients in a small saucepan and cook over medium to medium-low heat for approximately six minutes.  Stir frequently until it thickens and then remove from heat.  Allow the mustard to cool before storing in an air-tight container. 

If you like your mustard spicy, you can refrigerate it at this point which will preserve its fiery characteristic.  If you prefer a more mellow flavor, allow it to sit at room temperature for a day or so before refrigerating.

Makes about 1-1/2 cups.


You can also experiment with adding herbs, infused sea salts, wine, chillies, peppercorns, horseradish, and on and on.  The possibilities here are endless!

Use as a condiment or to emulsify a great vinaigrette or marinade. 

Fresh Tomato Mango Salsa

This tasty summer salsa goes well with all types of seafood, pork and chicken or use as a dip with your favorite crackers.

3 Roma tomatoes, diced

1 ripe mango, diced 

1 tablespoon red onion, diced

1 tablespoon cilantro, chopped

1-2 teaspoons fresh jalapeño pepper, diced

2 tablespoons OLIVE & VINE Peach Mist balsamic vinegar 


Combine first five ingredients in a bowl. Drizzle balsamic vinegar over the top and mix gently. Refrigerate for at least one hour before serving.


Garlic Peach Marinade

This marinade works great for chicken, shrimp or pork. Can be used when grilling or oven roasting.

1/4 cup OLIVE & VINE Peach Mist balsamic vinegar

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

2 tablespoons honey

1 teaspoon soy sauce

1/2 teaspoon grated fresh ginger

Combine all ingredients in a large resealable plastic bag. Add the meat, press out the air and seal. Refrigerate for at least 4 hours, turning occasionally to make sure all pieces are coated.

Yield: enough for 1 lb of meat