Filtering by Tag: Serrano Honey

Bell Pepper Medley

3 tablespoons OLIVE & VINE Cilantro and Roasted Onion olive oil*

2 red bell peppers

1 yellow bell pepper

1 orange bell pepper

sea salt, to taste

2 tablespoons OLIVE & VINE Sicilian Lemon balsamic vinegar*

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh parsley

1 garlic clove, minced


Seed and cut peppers in 1/4” strips.

Heat olive oil in large skillet over high heat. Add peppers and sauté until they begin to color in some places. Reduce heat and season with salt to taste. Cover pan and cook 10 minutes, or until peppers are softened.

Increase heat and add the balsamic vinegar. Stir and toss peppers until vinegar is evaporated. Remove from heat and stir in basil, parsley, and garlic. Stir to combine.

* For a spicy version, try Smoky Chipotle olive oil and Serrano Honey vinegar

Slow Roasted Jalapeño and Lime Pork Roast

For a spicier version, see a variation below.


1 bone-in pork butt (7 to 9 pounds) 

6 garlic cloves,chopped

1 large onion, chopped

1 jalapeño pepper, ribs removed, seeded, and chopped

1/4 cup fresh oregano leaves, chopped

1 1/2 tablespoons ground cumin

1 1/2 teaspoons chili powder

1 tablespoon salt

1 1/2 teaspoons freshly ground black pepper

1 1/2 tablespoons OLIVE & VINE Jalapeño Piquant balsamic vinegar (see variation below)

1/4 cup OLIVE & VINE Persian Lime olive oil    

2-4 cups dry white wine, depending on size of roasting pan

Lime wedges, optional


Preheat the oven to 300 degrees F.

Place the pork fat side up on a cutting board and score about 1/2” deep in a crosshatch pattern. This will allow the seasonings to sink in.

To prepare the seasoning mix, place the garlic, onion, jalapeño and oregano leaves in a food processor fitted with a steel blade. Process until finely chopped, then add the cumin, chili powder, salt and pepper. Process again about 30 seconds to from a paste, then add the vinegar and olive oil. Process to incorporate all the ingredients.

Rub the pork on all sides with the seasoning mixture and place in a foil covered roasting pan fat side up. Pour enough white wine in the pan to come about 3/4” high on the inside of the pan. Cover with foil and roast for 2 1/2 hours. 

Remove the foil and roast an additional 4 - 4 1/2 hours. Check once or twice during the cooking time to make sure there is enough liquid in pan. Add more wine if needed. The pork in done when the meat is very tender when tested with a fork. 

Remove the roast, cover with foil and let rest for about 15 minutes. Slice 1/2” thick and sprinkle with additional salt if desired. Serve with lime wedges on the side (optional).

Variation: For a spicier version, try Tunisian Harissa olive oil and Serrano Honey Vinegar.

Adapted from an Ina Garten recipe on the Food Network.

Pickled Beets

2 pounds small to medium sized beets, scrubbed, washed and trimmed

1 tablespoon OLIVE & VINE extra virgin olive oil

Approximately 2 cups OLIVE & VINE balsamic vinegar (French Champagne, Sicilian Lemon, Honey Spiked Ginger) or Serrano Honey vinegar


Preheat oven to 375 degrees. Line a baking sheet with aluminum foil. Place the whole beets on the baking sheet, drizzle with extra virgin olive oil and enclose the beets with another sheet of foil. Roast the beets for approximately one hour depending on size. If using large beets, it may take up to 2 hours. The beets are done when you can pierce them with a paring knife with little resistance.

Allow the beets to cool and then slip off the skins.  You can also use a paring knife to help peel them.  Cut the beets in to 1" wedges or circles. Place the beets in a glass jar with a lid and add enough vinegar to just cover. Refrigerate the beets for 24 hours to meld the flavor.