As seen on Fox 43 TV's Kitchen Segment

We are excited for the opportunity to share our products on Fox 43 TV's Kitchen Segment on March 9, 2015.  


I will be sharing how you can use our olive oils and balsamics to create a delicious meal from appetizers to dessert.  This blog lists the recipes I'll showcase. 

Check out the video here!



Coconut Lime Shrimp


1 lb.  unseasoned, cooked and drained

¼ c. Olive Spout Lime Olive Oil

¼ c. Olive Spout Coconut Balsamic Vinegar

½  lime - juiced

¼ tsp. each Dill and Basil

Salt & Pepper to taste

Whisk oil and balsamic to emulsify. Pour over shrimp. Add remaining ingredients. Mix well. Broil or grill to golden brown.  Serve hot or cold.


Herb Bread


1 loaf frozen bread dough - thawed

Olive Spout Tuscan Herb Olive Oil *

Olive Spout Himalayan Pink Sea Salt

Olive Spout Italian Seasoning Mix **


Roll out dough to form rectangle. Lightly brush with oil, sprinkle with salt and seasoning mix.  Roll the dough from the narrow end, jelly roll style.  Pinch ends to seal. Form into loaf.  Place in greased loaf pan.  Cover w/ warm moist towel and let rise to double.  Bake according to instructions for the frozen bread dough. This is great served warm and even better dipped in  our flavored olive oil with or without our 25 Star Balsamic


*May substitute Garlic, Garlic Mushroom, Oregano, Basil or Rosemary oil

**May substitute your choice of dried herbs.

Ham Loaf Balls


1 ½-2 lb. Prepared ham loaf formed into 2 inch  balls. Place in greased baking pan or casserole.  Bake at 350 for about an hour. Remove from oven and drain most of the liquid from the pan. Pour the following glaze over the ham balls. Return pan to oven abd bake an additional 30 minutes.



½ cup brown sugar  (can substitute Coconut Sugar)

¼ cup Olive Spout Bordeaux Cherry Balsamic Vinegar

1 ½ tsp. Dijon Mustard


Combine in saucepan.  Stir over low heat until sugar is dissolved.


If desired, drizzle additional Bordeaux Cherry Balsamic over meat before serving.


Balsamic Green Beans


1 lb. fresh green beans

1-2 large onions - coarsely chopped

1 cup sliced almonds

½ cup Olive Spout 25 Star Dark Balsamic Vinegar

Salt to taste

Olive Spout Olive Oil of your choice to saute’ vegetables


Saute’ onions until they begin to caramelize. Meanwhile, blanch green beans in boiling

water for 3 minutes. Drain beans well, and add to onions.  Add salt to taste.  Continue to saute’ until beans are al dente’. Drizzle with balsamic, add almonds. Heat an additional 5 minutes. Serve

Rosemary Garlic Potato Wedges


2 Large Baking Potatoes

⅓  c. Olive Spout Rosemary Olive Oil

2 Tbsp. Olive Spout Garlic White Balsamic Vinegar

Himalayan Pink Sea Salt

Tuscan Herb Seasoning Blend


Cut potatoes into wedges and place in mixing bowl.  Whisk the oil and balsamic to emulsify. Pour over potatoes and mix well.  Place on baking sheet lined with Parchment Paper, skin side down.  Sprinkle with sea salt and Seasoning blend. Bake at 425 for 20-30 minutes, or until potatoes are a light golden brown.



Coconut Pineapple

Fresh pineapple chunks drizzled with Olive Spout Coconut White Balsamic Vinegar


Chocolate Balsamic Strawberries

Fresh strawberries drizzled with Olive Spout Chocolate Balsamic Vinegar


Blood Orange Brownies

Start with your favorite brownie mix, either from a mix or using your favorite recipe.  Replace ½ required oil with Olive Spout Blood Orange Olive Oil. Bake and serve.


Blood Orange Ice Cream

Drizzle Olive Spout Olive Oil over a scoop of vanilla ice cream.  Add a tiny pinch of salt.

ENJOY!  This tastes just like an Orange Dreamsicle.


Tom LandisComment