Filtering by Tag: Traditional Balsamic Condimento

Roasted Cauliflower

2 tablespoons OLIVE & VINE infused olive oil (see pairings below)

2 tablespoons OLIVE & VINE balsamic vinegar (see pairings below)

1/2 teaspoon salt

3 cloves garlic, minced

1 head cauliflower, cut into bite-size pieces

Preheat oven to 450°F. Line a baking sheet with aluminum foil.
Stir the olive oil, balsamic vinegar, salt, and garlic together in a bowl.
Add the cauliflower and toss to coat. Spread the mixture onto the lined baking sheet.          Stirring occasionally, bake in the preheated oven until tender, about 20 minutes.

Pairing suggestions:
Tuscan Bouquet olive oil and Traditional Balsamic Condimento
Sweet Basil olive oil and Sicilian Lemon balsamic
Rich Roasted Garlic olive oil and Savory Oregano balsamic
Meyer Lemon olive oil and Fresh Fig balsamic

Balsamic Glazed Caprese Chicken

6 skinless, bone-in chicken thighs

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon salt

freshly ground black pepper, to taste

2 tablespoons OLIVE & VINE extra virgin olive oil, or an infused oil such as Rich Roasted Garlic, Sweet Basil or Tuscan Bouquet

2 tablespoons minced fresh garlic

1/2 cup OLIVE & VINE Traditional Balsamic Condimento or Fresh Fig balsamic vinegar

2-1/2 tablespoons brown sugar, packed

1-1/2 cups grape or cherry tomatoes, 1 cup whole and 1/2 cup sliced in half 

8 ounces fresh mozzarella cheese cut into 6 half inch slices

1/4 cup fresh basil leaves, chiffonade

Preheat oven to 400°F.

Season each chicken thigh with oregano, basil, salt and pepper.
Heat the oil in a large oven-proof pan over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes each side. Transfer chicken to a plate. Drain most of the excess oil, leaving about a teaspoon worth.

Return the skillet back to the stove and fry garlic until fragrant (about 1 minute). Add the balsamic vinegar and brown sugar, stirring to combine. Bring to a simmer, while stirring occasionally, until glaze has thickened (about 5-6 minutes).

Return chicken to the pan, turning in the glaze to evenly coat. Add the cup of whole tomatoes around the chicken and place the chicken in the oven. Bake until the chicken is completely cooked through (about 30 minutes). Top each chicken with a slice of mozzarella cheese, return to the oven for a few more minutes until the cheese has melted. 

To serve, scatter the sliced tomatoes on top of the cheese, drizzle with some of the balsamic sauce from the pan and garnish with basil. Serve immediately.

Adapted from Cafe Delights.

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 Mushrooms and Onions

2 tablespoons OLIVE & VINE Savory Sage and Mushroom infused olive oil 

1 pound white button mushrooms, halved 

½ medium onion, sliced 

½ teaspoon sea salt 

2 tablespoons OLIVE & VINE Traditional Balsamic Condimento or Fresh Fig infused balsamic vinegar 

Parmesan cheese (optional)


In a medium skillet, heat the olive oil over medium­ heat. Add the mushrooms and onions, and sprinkle with salt. Cover the pan and cook until liquid is released from the mushrooms, about 5 – 7 minutes. Remove the cover and continue cooking until  mushrooms and onions are softened and browned, another 3 ­- 5 minutes. 

Add the balsamic vinegar and stir until mushrooms and onions are coated evenly and the vinegar is heated through. Sprinkle with Parmesan cheese if desired.

Makes a nice accompaniment to steak or chicken. 

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!

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.