Pairings:
Traditional 18-Year Dark Balsamic Vinegar, Apple Balsamic Vinegar, Black Cherry Balsamic Vinegar, Pomegranate Balsamic Vinegar, Sicilian Lemon White Balsamic Vinegar
Suggestions:
Antipasto Salads
Baked Spaghetti Squash
Baked or Grilled Chicken
Baked White Fish
Bread Dipping
Bruschetta
Cauliflower Steaks
Cherry Tomatoes (Roasted)
Chicken (Marinade)
Couscous
Crostini
Dipping Oil with Herbs
Egg Dishes (Frittatas, Scrambled Eggs)
Focaccia (Brush Before Baking)
Garlic Bread
Herb Rice Pilaf
Herb-Roasted Potatoes
Italian Pasta Dishes
Italian Red Sauces
Lasagna
Meatballs
Pasta (General Tossing)
Pizza Drizzle
Pork Loin
Potatoes (Roasted or Baby Potatoes)
Quinoa Bowls
Ravioli or Tortellini
Risotto (Finisher)
Salads (General & Vinaigrettes)
Salmon
Soups (Finisher)
Steak Tips
Tomato & Mozzarella Salads
Vegetables (Grilled or Roasted)
Tuscan Herb Olive Oil Marinated Mozzarella Bites
A simple, elegant appetizer featuring creamy mozzarella pearls marinated in Tuscan Herb Olive Oil with garlic, herbs, and a touch of heat. Serve with crusty bread, crostini, or charcuterie—always a hit at gatherings!
INGREDIENTS
8 oz mozzarella pearls (or diced fresh mozzarella)
¼ cup Olive Basin Tuscan Herb Olive Oil
1–2 garlic cloves, minced
1 tsp Italian seasoning (or dried basil/oregano mix)
¼ tsp crushed red pepper flakes (optional)
Zest of ½ lemon (optional but brightens the flavor)
Salt & black pepper to taste
Fresh basil or parsley, chopped (optional garnish)
Baguette slices or crostini for serving
INSTRUCTIONS
1. Prep the marinade:
In a bowl or small jar, combine Tuscan Herb Olive Oil, garlic, Italian seasoning, crushed red pepper (if using), lemon zest, salt, and pepper. Stir to blend.
2. Add the mozzarella:
Gently fold in the mozzarella pearls until fully coated. Make sure every piece is submerged in the marinade.
3. Marinate:
Refrigerate for at least 30 minutes (up to 24 hours).
The longer it sits, the more flavorful it becomes!
4. Serve:
Spoon mozzarella onto a small platter or bowl.
Top with chopped fresh herbs and drizzle with additional Tuscan Herb Olive Oil before serving.
5. Enjoy with:
Warm or toasted baguette
Crostini
Crackers
Charcuterie boards
Fresh cherry tomatoes or olives
Tuscan Herb Olive Oil Chicken Pasta
A warm, rustic Italian-inspired pasta dish made with tender seared chicken, sun-dried tomatoes, garlic, and a vibrant Tuscan Herb Olive Oil drizzle. Simple, comforting, and bursting with Mediterranean flavor.
INGREDIENTS
12 oz pasta (penne, rigatoni, or farfalle)
2 Tbsp Olive Basin Tuscan Herb Olive Oil
1 lb chicken breast, thinly sliced
3 cloves garlic, minced
½ cup sun-dried tomatoes, drained and sliced
1 cup cherry tomatoes, halved
1 cup baby spinach (optional)
½ cup grated Parmesan
½ cup pasta water (reserved)
½ tsp salt
¼ tsp freshly ground black pepper
Optional add-ins:
Crushed red pepper flakes Basil or parsley for topping
INSTRUCTIONS
1. Cook the pasta:
Cook according to package instructions. Reserve ½ cup pasta water before draining.
2. Cook the chicken:
Heat 1 Tbsp Tuscan Herb Olive Oil in a skillet over medium heat.
Add chicken, salt, and pepper.
Cook 5–7 minutes until golden and cooked through. Remove and set aside.
3. Sauté aromatics:
Add the remaining 1 Tbsp Tuscan Herb Olive Oil to the skillet.
Add garlic and sun-dried tomatoes.
Sauté 1–2 minutes until fragrant.
4. Add the tomatoes & greens:
Add cherry tomatoes and cook until softened, 2–3 minutes.
Stir in spinach until just wilted (optional).
5. Combine everything:
Add cooked pasta and chicken back to the skillet.
Toss well with a splash of pasta water and Parmesan until the sauce lightly clings to the pasta.
6. Finish & serve:
Taste and adjust seasoning.
Drizzle with a little extra Tuscan Herb Olive Oil before serving for maximum flavor.
Garnish with Parmesan, basil, or parsley.
PERFECT SERVE WITH:
Garlic bread
Caesar salad or mixed greens
Roasted vegetables