Recipes

Sirloin steak gets seared in Madagascar Black Peppercorn Olive Oil and finished with a shallot-and-garlic pan sauce. Those browned bits have one more job before the skillet gets washed.

Brown sugar and dark balsamic give top round steak a sweet-savory glaze with a splash of soy. Slice it thin to give more bites a little of that glazed edge.

Blackberry ginger pie brings juicy berries and Blackberry Ginger Balsamic together under a crunchy oat and walnut topping. Save the best-looking slice for company, if it lasts that long.

Make a classic roux by cooking flour in oil to thicken sauces, gravies, and soups.

Lemon Olive Oil brings a bright twist to Waldorf chicken salad, a classic combination of chicken, fruit, and crunch.

Champagne Wine Vinegar and fresh dill give these refrigerator pickles a crisp, bright bite. A pair of cucumbers can go from forgotten produce drawer residents to sandwich MVPs.

Balsamic baked apples get soft and glossy with brown sugar, butter, and a dark balsamic glaze. Vanilla ice cream has been waiting for this assignment.

Herb pork tenderloin pairs Rosemary Olive Oil, grainy mustard, parsley, and smoky bacon. It’s the kind of roast that gives the carving board a little extra traffic.

Shallow-poached salmon with beurre blanc pairs gently cooked fish with a rich butter sauce and Milanese Gremolata Olive Oil. It has dinner-party manners and goes nicely with simple vegetables.

Fresh strawberries get a glossy finish from Dark Chocolate Balsamic and a little cracked pepper. Spoon them over vanilla ice cream and let the sundae handle dessert.

Honey Ginger Glazed Lamb featuring Milanese Gremolata Infused Olive Oil. It’s a dish that dares you to savor the bold, playful dance of rustic tradition and modern culinary flair.

Olive Oil Bearnaise featuring Champagne Wine Vinegar. Olive oil béarnaise brings together tarragon, Champagne Wine Vinegar, and egg yolks for a rich, tangy sauce. Give it a steak, some asparagus, or something else worth.