Balsamic Cocktail Recipe

The Balsamic Cocktail Recipe Basics

Balsamic Cocktail Formula

The basic cocktail recipe for a delicious cocktail changes based on whether you are using a white or a dark balsamic vinegar.

Dark Balsamic Vinegars:

  1. Pour all ingredients over ice. Taste, and add more water or simple syrup to your preference.
  2. Garnish with fresh fruit, lemon or lime wedge, or mint.

 

White Balsamic Vinegars:

  1. Pour all ingredients over ice. Taste, and add more water or simple syrup to your preference.
  2. Garnish with fresh fruit, lemon or lime wedge, or mint.

Ginger & Black Garlic Chicken Thighs with Umeboshi Plum Sauce

Ginger & Black Garlic Chicken Thighs with Umeboshi Plum Sauce

Ingredients:

8 chicken thighs (wings or drumettes)

2 tbsp cornstarch

1/2 tsp salt

1/2 tsp pepper

2 tbsp Olive Amelia Butter Olive Oil

1 1/2 tbsp Olive Amelia Ginger & Black Garlic Olive Oil

4 cloves minced garlic

1/3 cup Savannah Bee Tupelo Honey

1/3 cup chicken stock

2 tbsp Olive Amelia Umeboshi Plum White Balsamic Vinegar

1 tsp Olive Amelia Sesame Oil

 

Directions:

Place the chicken thighs in a bowl and add the cornstarch, salt, and pepper.

Toss the chicken in the mixture until fully coated.

Heat the Butter Olive Oil in a large skillet over medium-high heat.

Add the chicken thighs, and cook on one side until golden brown. (4-5 minutes)

Flip the chicken and cook for 2 minutes.

Remove the chicken from the skillet and set aside.

 

Sauce time!

Add the Ginger & Black Garlic Olive Oil and fresh minced garlic to the skillet.

Turn the heat down to medium-low to protect the garlic from burning.

Combine the Tupelo Honey, chicken stock, Umeboshi Plum, and Sesame Oil in a bowl and stir together.

 

Add the sauce to the pan.

Turn the heat up to bring the sauce to a boil.

Return the chicken to the skillet.

Simmer until the sauce reduces, thickens, and the chicken is cooked through. (4 minutes)

 

Serve over rice and top with fresh parsley and red pepper flakes.

Coconut Lime Chicken

Coconut Lime Chicken

Ingredients:

1 package of skinless, boneless chicken breasts
4 Tbsp Persian Lime Olive Oil
juice and zest of 1 lime
3 Tbsp sesame oil
2 cup canned coconut milk
2 tsp cumin
salt to taste
4 tsp curry powder
1/2 cup chopped fresh cilantro
Serrano honey vinegar

Prep:

Cut the chicken breast completely in half.
Place in a gallon size zip lock bag and pound chicken to the same thickness.

In a bowl combine the olive oils, lime, coconut milk and seasonings.
1/2 of the mixture is for the marinade and the other half save as the sauce.
Pour half of the mixture over the chicken and marinade in the bag for up to 3 hours.

Cook:
Grill the chicken breast and serve with rice and roasted vegetables.
Drizzle your sauce over the dish and finish with a touch of Serrano Honey Vinegar on top!

Avocado Toast w/ Poached Egg

Avocado Toast w/ Poached Egg

Elevate your morning with a delectable Avocado Poached Egg Toast: Perfectly poached eggs on hearty whole-grain toast, creamy avocado, and a balsamic reduction, finished with a touch of greens and optional pepper flakes for an extra kick.

Ingredients:
  • 2 fresh eggs
  • 2 tablespoons of Neapolitan Herb Balsamic Vinegar
  • 2 pieces sprouted or whole grain bread
  • 1 avocado
  • handful of greens spinach/chard/arugula
  • salt and pepper
Directions:
  1. Crack the eggs into individual small dishes and set aside while the water is heating.
  2. In a small sauce pan warm Neapolitan Herb Balsamic Vinegar until it becomes a thick sauce.
  3. Bring a pot of water to boil, turn off the heat and carefully tip the eggs into the water.
  4. Cover the pot and poach for 3 to 5 minutes, depending on your preference.
  5. While the eggs are cooking, toast the bread and mash up the avocado, add the lemon juice and salt/pepper (you can also add lemon infused olive oil instead of lemon juice).
  6. Plate the toast and spread the mashed avocado equally on each slice.
  7. When the eggs are cooked, lift them out of the water with a slotted spoon.
  8. Top toast with avocado, a handful of greens, poached egg, a pinch of salt, pepper and drizzle a balsamic reduction

*Add pepper flakes for a kick

 

$6.95$29.95Select options

Black Bean Salsa

Black Bean Salsa

Enjoy a zesty and colorful Black Bean Salsa: A blend of fresh veggies, beans, and lively seasonings mixed with Olive Amelia Persian Lime Olive Oil and Olive Amelia Peach White Balsamic Vinegar. Serve with your choice of accompaniments.

Ingredients:
Directions:
  1. Mix together in a bowl and it is ready to go!
  2. Serve with fresh bread, chips or crackers.
  3. Prepare the night before to let the flavors marinade into the beans and vegetables!

$6.95$29.95Select options

$6.95$29.95Select options

Baked Goat Cheese Wontons

Baked Goat Cheese Wontons

Indulge in savory Goat Cheese Wonton Cups: Creamy goat cheese blend with Olive Amelia Milanese Gremolata Olive Oil and chives, baked in crispy wonton cups, served with delightful dipping options. Simply irresistible!

Ingredients:
Directions:
  1. Quick, Easy and Delicious!!
  2. Pre-Heat the oven to 375F
  3. In a bowl combine the goat cheese, Olive Amelia Milanese Gremolata Olive Oil, salt, pepper and chives.
  4. Mix Together.
  5. Using a cupcake pan, place a wonton in each cup.
  6. Spoon a dollop of the cheese mixture in the center of the wonton.
  7. Drizzle the wontons with olive oil and bake for 8 to 12 minutes.
  8. Serve with Olive Amelia Sicilian Lemon Balsamic Vinegar, honey, honey mustard or a sweet and sour sauce.

$6.95$29.95Select options

$6.95$29.95Select options

Chickpea Bruschetta

Chickpea Bruschetta

Elevate your appetizers with a tantalizing Chickpea Bruschetta recipe. Marinated hot peppers, sun-dried tomatoes, garlic, lemon, and fresh herbs come together with Olive Amelia Extra Virgin Olive Oil for a burst of flavor. Pile this vibrant mixture onto toasted Ciabatta bread, and a final drizzle of Olive Amelia Extra Virgin Olive Oil adds the perfect finishing touch.

Ingredients:
  • One can of Chickpeas, drained and rinsed
  • Marinated Hot Peppers
  • 1/4 cup of Sun Dried Tomatoes, chopped
  • 2 tbsp. Parsley, chopped
  • 2 cloves of Garlic, diced
  • 1 Lemon, zest and juice
  • 1/4 cup of Olive Amelia Extra Virgin Olive Oil
Directions:
  1. Combine the chickpeas, hot peppers, sun dried tomatoes, parsley, garlic, lemon zest and juice, and Olive Amelia Extra Virgin Olive Oil.
  2. Spoon the chickpea mixture onto a toasted slice of Ciabatta bread.
  3. Finish by drizzling 1 tbsp. of Olive Amelia Extra Virgin Olive Oil and sprinkling on fresh parsley.

 

$6.95$29.95Select options

$6.95$29.95Select options

$6.95$29.95Select options

Middle Eastern Chickpea Salad

Middle Eastern Chickpea Salad

Discover a refreshing Mediterranean Chickpea Salad brimming with vibrant flavors and wholesome ingredients. Bell peppers, chickpeas, cucumber, tomatoes, red onion, herbs, and Feta unite in harmony with zesty lemon, robust Olive Amelia Extra Virgin Olive Oil, and aromatic Olive Amelia Basil Olive Oil. Simply toss and savor!

Ingredients:
  • 2 Bell Peppers, chopped
  • 1 15 ounce can Chickpeas, rinsed & drained
  • 1 Cucumber, quartered
  • 1 clove Garlic, minced
  • 1 large Tomatoes, large dice
  • 1/2 Red Onion, thinly sliced
  • 3 Lemons, zest and juice
  • 1/4 cup Fresh Mint, chopped
  • 1/4 cup Parsley, chopped
  • 5 Scallions, thinly sliced
  • 2 tsp. Olive Amelia Basil Olive Oil
  • 1/2 tsp Black pepper, freshly cracked
  • 1 tsp Kosher salt
  • 1/2 cup of Olive Amelia Robust Extra Virgin Olive Oil
  • 3/4 cup Feta
Directions:
  1. Toss together and Enjoy!

$6.95$29.95Select options

$6.95$29.95Select options

Waldorf Chicken Salad

Waldorf Chicken Salad

Ingredients:

1 1/2 cups rotisserie chicken, chopped
2 tbsp. Lemon Olive Oil
3/4 cup plain greek yogurt
1 tbsp. mustard
1 cup green onion, thinly sliced

2 apples, juilenned

1/2 cup celery, thinly sliced
1 cup walnuts/pecans, chopped
1/2 cup green grapes, sliced
1 tbsp fresh parsley
Season to taste with Pink Himalayan Sea Salt, fresh cracked pepper and a dash of garlic.

Directions:

In a small bowl combine the greek yogurt, lemon olive oil, mustard and seasonings.
Mix together.
In a large bowl combine the chopped chicken, grapes, apples, celery, green onions, parsley, and nuts.
Mix together.
Add the yogurt mixture to the chicken mixture and stir until well combined.
Refrigerate for 1 hour.
Serve on a croissant roll, over mixed greens or whole wheat crackers.