Ingredients:
2 salmon fillets
4 oz. Coeur d’Olives 18-Year Aged Balsamic Vinegar (Our Black Currant, Fig, Red Apple or Tangerine Balsamics can all be substituted.)
1 fresh lemon thinly sliced
Sprinkle of Coeur d’Olives Wild Cherry Chipotle Rub
Fresh parsley
Fresh ground pepper
1 T Coeur d’Olives Lemon Infused Extra Virgin Olive Oil

Place salmon in 1 gallon plastic Ziploc bag and pour in the balsamic vinegar. Lock bag and place in refrigerator to keep cold while marinating. Turn bag every 15 minutes to insure even coating. After two hours, remove from refrigerator. Preheat oven to 400 degrees F. Spray or brush any Coeur d’Olives plain olive oil in bottom of baking dish and place salmon in it. Sprinkle with the Wild Chipotle Rub. Bake for 5 minutes at 400 degrees F, then reduce to 350 degrees F. and cook for 10 minutes, depending on desire of doneness you wish. Remove from oven and place salmon on serving platter. Drizzle with a bit of balsamic vinegar and Coeur d’Olives Lemon Infused Extra Virgin Olive Oil. Add several twists of fresh pepper, garnish with fresh parsley and thin slices of lemon. Serve immediately. Recipe can be doubled.

Filed under: Balsamic Vinegar, Fig Aged Balsamic Vinegar, Main dish meals, Spice rubs, Valentine's Day by admin
No Comments »

Everyone who tries this is amazed at how good it is.

Ingredients:
6 oz chopped walnuts
1 small container of fresh raspberries
1 small container of strawberries and/or blueberries
4 oz Coeur d’Olives 18-year Aged Balsamic Vinegar. Also try our Blueberry, Black Cherry or Black Currant Aged Balsamics
8 servings of vanilla ice cream

Place walnuts and berries in a 1 quart Ziploc bag. Pour in the vinegar and seal the bag. Swish around to mix well and place in refrigerator to marinate for at least two hours. Drain the liquid (reserve for later) and place the mixture on top of each ice cream serving. Serve immediately. Use the reserved liquid as a syrup on pancakes or for a salad dressing.

Filed under: Balsamic Vinegar, Desserts by admin
No Comments »

Ingredients:
Coarse sea salt (French or Hawaiian is better.)
1 lb fresh asparagus
Coeur d’Olives Extra-Virgin Garlic Infused Olive Oil

Snap the tough ends off of the asparagus. Place flat in a roast pan. Pre-heat oven to 350 degrees. Pour the garlic oil over the asparagus and slide back and forth in the pan to ensure complete coverage. Sprinkle with sea salt and bake in oven for 10 minutes. Remove and serve immediately.

Filed under: Garlic infused oil, Side dish by admin
No Comments »

Toss some fresh spinach leaves with some sliced red onions. Top with sliced fresh strawberries, raspberries or blueberries. Then sprinkle some sliced almonds. Serve with basic vinaigrette.

Filed under: Balsamic Vinegar, Salads, Valentine's Day, Vegetarian by admin
No Comments »

Any of our Aged Balsamics will work well with this classic vinaigrette. If you don’t have the  time or all the ingredients on hand, you can always serve a delicious gourmet salad accompanied with our Garlic/Rosemary vinaigrette or Sweet Cherry Vinaigrette.

Ingredients:
1/2 cup of and of Coeur d’Olives Aged Balsamic Vinegar
1 T honey
1 T prepared Dijon-style mustard
1/2 tsp. ground black pepper
2 tsp. salt
2 tsp. minced garlic
1 cup Coeur d’Olives Plain Premium Extra Virgin Olive Oil

Whisk all ingredients together in a small bowl, or place is a jar with a lid and shake vigorously. Serve with a mixed salad of fresh spinach and herbs. Great over salads topped with fresh strawberries and slivered almonds.

Filed under: Balsamic Vinegar, Dressing and Marinades by admin
1 Comment »

Coeur d’Olives is featuring a new product— elegant and sophisticated glass bottles that are hand-decorated with real pressed flowers by Santa Cruz, CA artist, Ilga Celmins of Impressed Glassware Designs.  These bottles pair nicely as a gift set with any Coeur d’Olives Premium Extra Virgin Olive Oils or Aged Balsamic Vinegars. 8oz. (250ml) $21.95. Stopper included. Hand wash only.

Filed under: Gifts, Valentine's Day by admin
No Comments »

Coeur d’Olives is now offering two Valentine’s Day gift packs in two different packaging styles, either the flat box with a heart sticker or a heart-shaped box. Both contain 5 2oz bottles that  are filled with an assortment of our aged balsamic vinegars, extra virgin premium plain or infused oils or a combination of both for $15.95.

Filed under: Gifts, Valentine's Day by admin
No Comments »

For a spicy flair one an old classic, try this on out.

Ingredients:
For salad
One head of romaine lettuce, washed and torn into pieces.
1/2 cup of frozen or fresh corn, cooked and cooled
1 firm, ripe avocado sliced
1/2 cup black beans
For dressing
1/4 cup grated Parmesan cheese
1/2 cup Coeur d’Olives Chipotle infused Extra-Virgin Olive Oil
1/4 cup fresh squeezed lime juice
1 tsp. minced garlic
1/4 tsp. each salt and pepper

Wash lettuce and place in bowl. Sprinkle with corn, black beans, toss, and then layer the avocado on top. Place all the ingredients for the dressing in a jar with a lid and shake vigorously. Drizzle over salad and serve. If you find the dressing to be a bit too hot for your taste you can dilute the oil by mixing in one of our plain extra-virgin olive oils.

Filed under: Chipotle infused oil, Salads by admin
No Comments »

We at Coeur d’Olives love to hear from our customers, especially when they come up with a new recipe or serving suggestion. So … we are asking all of you to please send us your ideas using on of our products and if we print it on our blog or in our newsletter, we will send you the Coeur d’Olives product of your choice absolutely free. So give us  shout.

Filed under: Uncategorized by admin
No Comments »

You’ve heard of candy corn? Well, this is candy carrots, only a lot healthier. Your kids will love this.

Ingredients:
Bunch of carrots, peeled and sliced in 1/4 inch slices.
Water
1/3  cup maple syrup
4 T butter
Coeur d’Olives Pecan Spice Rub (Coeur d’Olives Apple Rub works well too.)

Place carrots in a large saute pan and cover with an inch of water. Cover and let simmer until carrots are tender. Drain off excess liquid and return to pan. Add butter and maple syrup and stirring constantly until butter melts and carrots are well coated. Sprinkle to taste with the spice rub.

Filed under: Side dish, Spice rubs by admin
No Comments »