Pairings:
Habanero & Honey Balsamic Vinegar, Strawberry Balsamic Vinegar, Raspberry Balsamic Vinegar, Cranberry Pear White Balsamic Vinegar, Pineapple White Balsamic Vinegar, Sicilian Lemon White Balsamic Vinegar
Serving Suggestions:
Artichokes & Vegetables
Baked or Grilled Fish
Beef (Marinades)
Bread Dipping
Bruschetta or Crostini
Burrata or Mozzarella Plates
Caprese Salads
Chicken (Marinades)
Cottage Cheese or Ricotta Bowls
Eggplant Dishes
Flatbreads
Focaccia or Pizza Dough (Brushed Before Baking)
Garlic Bread
Grains
Leafy Greens
Mediterranean Bowls
Omelets
Paninis & Sandwiches
Pasta
Pizza
Poultry (Marinades)
Quinoa Bowls
Roasted Potatoes or Baby Potatoes
Sauces
Seafood (Marinades)
Shrimp or Scallop Skewers
Soft Cheeses
Soup Finisher (Tomato or Vegetable)
Summer Squash
Thai-Inspired Dishes
Tomato Dishes (Heirloom, Sliced, Fresh)
Vinaigrettes
Recipes:
CAPRESE SALAD
A fresh, vibrant Caprese Salad made with creamy mozzarella, ripe tomatoes, and a simple yet flavorful drizzle of Olive Basin Traditional Balsamic Vinegar and Basil Olive Oil. Light, beautiful, and ready in minutes.
INGREDIENTS
1 fresh mozzarella ball (sliced ¼ inch thick) 2 medium ripe tomatoes (sliced ½ inch thick) ⅓ cup Olive Basin Traditional Balsamic Vinegar 3 Tbsp Olive Basin Basil Olive Oil 6–8 fresh basil leaves, optional Salt & freshly ground black pepper, to taste
INSTRUCTIONS
1. Prep the ingredients:
Slice the mozzarella into ¼-inch rounds. Slice the tomatoes into ½-inch rounds.
2. Assemble:
Arrange tomatoes and mozzarella on a platter, alternating between each slice.
3. Make the dressing:
In a small bowl, whisk the balsamic vinegar and basil olive oil until fully combined.
4. Dress the salad:
Drizzle the balsamic–basil mixture evenly over the tomatoes and mozzarella.
5. Add basil:
If using fresh basil, stack the leaves, roll them tightly, and thinly slice (chiffonade). Sprinkle over the salad.
6. Finish:
Season lightly with salt and freshly ground black pepper.
7. Serve immediately.
Basil Olive Oil Balsamic Chicken Skillet
Tender, juicy chicken simmered in a basil-infused balsamic glaze. Easy, fragrant, and perfect with rice, roasted veggies, or pasta.
INGREDIENTS
1½ lbs chicken breasts or thighs
2 Tbsp Olive Basin Basil Olive Oil
3 Tbsp Olive Basin Traditional Balsamic Vinegar
2 cloves garlic, minced
½ cup chicken broth
1 tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
Fresh basil for garnish (optional)
INSTRUCTIONS
1. Season the chicken with salt, pepper, and Italian seasoning.
2. Sear: Heat Basil Olive Oil in a skillet over medium-high. Add chicken and cook 4–5 minutes per side until browned.
Add garlic and sauté 1 minute.
3. Deglaze: Pour in balsamic vinegar and chicken broth, scraping browned bits from the pan.
4. Simmer: Reduce heat and cook 8–10 minutes, flipping once, until chicken is cooked through and the sauce thickens into a glaze.
5. Finish: Spoon the balsamic basil glaze over the chicken. Garnish with fresh basil.
6. Serve with: rice, mashed potatoes, pasta, or roasted vegetables.