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Recipes — EVOO

Warm Walnut Spinach Salad

Posted by Dana Driscoll on

1/2 cup chopped red onion 2 cups sliced mushrooms 2 tablespoons Drizzle Extra Virgin Olive Oil  1/2 teaspoon sea salt 2 tablespoon honey 2 tablespoons mustard 1/4 cup Drizzle Roasted Walnut Oil 2 qts. (5 oz.) loosely packed baby spinach leaves 1/4 cup coarsely chopped roasted walnuts Sauté onion and mushrooms in olive oil in a large frying pan over medium-high heat until softened and starting to brown, about 4 minutes. Remove from heat. Add salt, honey, and mustard to warm pan, whisking to combine. Slowly whisk in Drizzle Roasted Walnut Oil. Set aside. Put spinach in a large bowl....

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Mashed Cauliflower

Posted by Dana Driscoll on

4 cups fresh cauliflower in small pieces - florets only 3 cups lightly salted water or chicken stock  1/3 cup creme fraiche  1/4 cup + 2 tablespoons Drizzle Butter Olive Oil  1/3 + 2 tablespoons cup Pecorino Romano, grated  2 tablespoons fresh chives, finely minced or snipped  2 teaspoons sea salt  fresh ground pepper to taste Place the florets and water or chicken stock to a simmer in a medium pot. Place the still hot, drained florets in a large bowl with the creme fraiche, Butter Olive Oil, Pecorino, salt, and pepper. With an immersion blender (stick blender), processes the...

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Roasted Peach Salad

Posted by Dana Driscoll on

1 tbsp. shallot, chopped 1 tsp. chopped garlic 1/2 cup green onion  1 cup fresh peaches, roasted 1-1/2 cup Ripe Peach Balsamic  1/2 cup 100% Handcrafted Serrano Honey Vinegar 1 cup  Drizzle Extra Virgin Olive Oil    In a food processor add shallots, chopped garlic, green onions, fresh peaches and pulse until smooth. Add peach balsamic, serrano vinegar and slowly combine olive oil.  Season with fresh mint, and salt and pepper.    Toss fresh peaches, with spring mix, radishes and garnish. Serve Cold.   

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