Welcome to Drizzle Olive Oil and Vinegar Tasting Room



Recipes

Apricot and Olive Oil Cake

Posted by Dana Driscoll on

Ingredients 2 cups Semolina1 tablespoon Baking Powder1½ teaspoon Baking Soda½ teaspoon Salt1 cup cane sugar, divided 2 Eggs1¼ cups Buttermilk¾ cup Drizzle Extra Virgin Olive Oil 1 teaspoon Vanillazest of 1 lemon 4 medium sized ripe apricots, pitted and cut in half⅔ cup honey¾ cup Drizzle Apricot White BalsamicInstructions Preheat the oven to 350 degrees F.    Line the bottom of  a 13 x 9" rectangular baking pan with parchment paper and grease the sides and paper with a tablespoon of olive oil.    In a large mixing bowl, whisk together the semolina, baking powder, baking soda, salt, and sugar. Add the...

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Tea Rose Olive Oil Himalayan Salt Scrub

Posted by Dana Driscoll on

This delightful salt scrub exfoliates and moisturizes with skin healthy phenols while leaving a trace delicate floral scent.

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Peanut Sauce

Posted by Dana Driscoll on

Peanut Sauce - Delicious in Thai or Vietnamese inspired dishes, salads with rice noodles, tofu or chicken. Perfect as a dipping sauce for fresh spring rolls!

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Olive Wood Smoked Grilled Halibut

Posted by Dana Driscoll on

1/4 cup Drizzle Olive Wood Smoked Olive Oil2" Sprig fresh rosemary, coarsely chopped1 tablespoon medium course sea salt or kosher salt1 teaspoon fresh ground pepper2 medium fresh lemons quartered2 pounds fresh halibut fillets about 8 oz. portionsPut the rosemary sea salt, and pepper into a small zip bag. Close the bag and crush it a few times between your palms. This will season the salt with rosemary. In a large zip bag or container with a lid, place the fish fillets. Sprinkle with the rosemary sea salt and gently massage to coat evenly. Add the smoked olive oil and massage again...

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Black Bean Salsa

Posted by Dana Driscoll on

1 (12 oz) can black beans 1 (16 oz) can white corn ¼ c cilantro, chopped ½ c green bell pepper, chopped 1 medium red onion, chopped 4 medium tomatoes, chopped 1 jalapeño, chopped 1 T Drizzle Cilantro & Roasted Onion Olive Oil 3 T lime juice 1 t  Sea Salt 1 t garlic powder Directions 1. Drain and rinse the corn and beans. Add cilantro, green pepper, onion, tomatoes and jalapeño. Blend well. 2. Drizzle with olive oil and lime juice. Add spices. Stir. 3. Refrigerate 2-4 hours. Serve with tortilla chips.

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