Welcome to Drizzle Olive Oil and Vinegar Tasting Room



Recipes

Drizzle Ratatouille

Posted by Andy Nguyen on

INGREDIENTS2 zucchini squash, sliced 1/4”2 yellow squash, sliced 1/4” 2 Egg plant, sliced 1/4” 5-6 tomatoes, sliced 1/4” 2 Tbsp. #extravirginoliveoil (your favorite or whatever is freshest) 1 yellow onion, sliced 3 garlic cloves, chopped 1 cup basil, chiffonade1qt. Your favorite marinara sauce 1/4 cup #HerbsdeProvenceOliveOil1oz #ItalianDippingBlend 3-4 springs fresh thyme or 1/2 Tbsp. Dried Salt & Pepper DIRECTIONS 1. Sauté onions & garlic with olive oil until slightly translucent. Add marinara and bring a low simmer, add basil and set aside. 2. Cut vegetables, evenly to 1/4” with a sharp knife or a mandolin. Lay vegetables out on a sheet pan...

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Honey and Blood Orange Olive Oil Baklava

Posted by Andy Nguyen on

1 lb.phyllo dough  For the filling: 6 ounces blanched almonds 6 ounces roasted walnuts 6 ounces roasted pistachios 2/3 cup sugar 1 tablespoon fresh ground cinnamon  1 tablespoon fresh grated  blood orange zest 1 cup + 1 tablespoon Blood Orange Olive Oil   For the syrup: 1 cup honey 1/2 cup water 1 cup fresh squeezed blood orange juice 1 cup sugar 1 cinnamon stick 2" strip of blood orange zest   Instructions: Preheat oven to 350 degrees F and grease the the bottoms and sides of a 9x13 inch pan with Blood Orange Olive Oil. Pulse the nuts with...

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Honey Ginger Moscow Mule

Posted by Dana Driscoll on

  INGREDIENTS  1 1/2oz Vodka 1/2oz lime juice 1 T Drizzle Honey Ginger White Balsamicice cubes1/2 cup tonic lime wedge and ginger sugar for garnish DIRECTIONS Shake together ice, vodka, lime juice and balsamic. Use the lime wedge to wet the rim of the mug or glass (moscow mules are traditionally served in a copper mug, but if you don't have one on hand, it'll taste just as good in a glass) roll in ginger sugar, add the wedge to the side. Pour the contents of the shaker to the glass Add tonic on top, stir a little to combine.

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Maple Balsamic Glazed Ham

Posted by Andy Nguyen on

Ingredients:  1 whole ham, bone in or boneless, spiral cut works too 1 cup Vermont Maple Balsamic Vinegar  2 tbsp. dijon mustard or whole grain mustard  1 oz. Salmon Rub    1. Preheat oven to 300 degrees.  2. Score your ham, with cross hatch pattern do not go to deep but deep enough where the flavor will penetrate the ham. If you are using a spiral ham disregard this step. Add a little orange juice in a pan set the ham in the pan and cook for 1-1/2 hours. 3. Reduce the balsamic by half on the stove top, be careful...

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Pomegranate Balsamic Glazed Grilled Rib Eye Steaks

Posted by Andy Nguyen on

1/3 cup Drizzle Pomegranate Balsamic 1/4 cup Drizzle Ultra Premium Olive Oil of your choice (we reccommend Basil) 1 Tbs Dijon mustard 2 teaspoons sea salt    Instructions Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified.   In a seal-able container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process....

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