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Recipes

Drizzle Infused Soda

Posted by Dana Driscoll on

  Ready for a refreshing, thirst quenching beverage?!?!? Try a Drizzle Balsamic Infused Soda!  Place 1 to 2 ounces of your favorite Drizzle Balsamic in a glass, add ice to fill, add 10 to 12 ounces of soda water, seltzer water, or club soda, and stir! Garnish with seasonal fruit! (Optional...try it spiked with an ounce of vodka, rum, or tequila)  A few of our favorites... Cranberry Pear (Cranberry Pear Balsamic and lemon slice) Blueberry Lemon Basil (Blueberry Balsamic, Sicilian Lemon Balsamic, Fresh Basil sprig) Cara Cara Orange Vanilla (Cara Cara Orange Vanilla Balsamic, Orange Slice) Piña Colada (Coconut Balsamic,...

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Arugula Pesto

Posted by Dana Driscoll on

The color of this pesto is everything you would expect, but one bite will tell you that you're not dealing with the usual pesto suspect, basil. So let's swap it for the cold weather nutritional power house that arugula is. And, when we do it, let's also marvel at the peppery, complex, rich, nutty contribution that arugula will add to your pesto which also includes some of the finest, most nutritious extra virgin olive oil in the world.  10 ounces baby arugula washed and spun 3 medium garlic cloves, peeled 1 teaspoon freshly squeezed lemon juice 1/2 cup hulled, toasted...

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Purple Cabbage Slaw

Posted by Dana Driscoll on

Growing up in Pasadena, California, we used to love going to Clearman's  Northwoods Inn for a delicious meal. The salads were served family style; we loved the tangy, tart yet savory preparation of the Purple Cabbage Slaw. This is our Drizzle take on an iconic salad! 1⁄2 cup Drizzle Extra Virgin Olive Oil  1⁄2 cup Drizzle Barrel Aged Red Wine Vinegar 3 tablespoons sugar salt to taste  1 teaspoon Drizzle All Purpose Spice Blend 1⁄4 teaspoon black pepper 1⁄2 head purple cabbage, very thinly sliced   Combine oil, vinegar, sugar, salt, spice blend, and pepper and in a bowl. Pour over cabbage; chill for at least 2 hours or overnight.

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Honey Almond Granola

Posted by Dana Driscoll on

 1/2 cup Drizzle Butter Olive Oil1/2 cup honey 1/2 teaspoon ground cinnamon1/2 teaspoon salt3 cups old-fashioned rolled or steel cut oats1 cup sliced almonds1 cup raisins or other dried, chopped fruit optional  Arrange a rack in the middle of the oven and heat to 300°F. Line a rimmed baking sheet with parchment paper; set aside.Whisk together the Drizzle Butter Olive Oil, honey, cinnamon, and salt. Add the oats and almonds and stir to coat. Go ahead and measure the oats and almonds right into the oil mixture — don’t worry if you add a little more oats or almonds — granola is very forgiving. Stir to coat well. Spread the oats out onto the prepared baking...

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Home-brined Corned Beef

Posted by Dana Driscoll on

 Home-brined Corned Beef 2 quarts water 1 Drizzle corned beef brine 2 pounds ice 1 (4 to 5 pound) beef brisket, trimmed 1 small onion, quartered 1 large carrot, coarsely chopped 1 stalk celery, coarsely chopped3 tbsp thawed orange juice concentrate 3 tbsp Drizzle Cara Cara Orange Vanilla Balsamic 3 tbsp honey 1 tbsp Dijon mustard1/2 tsp mustard seeds   Place the water into a large 6 to 8 quart stockpot along with corned beef brine. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice...

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