Traditional Balsamic

This 20 year aged Balsamic Vinegar de Modena is so smooth you could sip it after dinner. Use it as a drizzle on savory foods or as a dessert sauce for vanilla ice cream or strawberries. It’s perfect for aged cheese, cured meats and fresh fruit. Outstanding as a marinade when combined with our California Ascalana.

Balsamic Marinade

1 ½ cup OLIVE MILL Traditional Balsamic

1 T. soy sauce
1 cup OLIVE MILL extra virgin olive oil
1 tablespoon plus1 teaspoon brown sugar
½ cup finely minced sweet onion
Cracked black pepper

In a small bowl, whisk together the vinegar, oil brown sugar, onion and pepper. Pour over desired meat and marinate in the refrigerator for 1-4 hours, turning meat occasionally.

Brush over fresh chicken breast and sprinkle with fresh rosemary and sage, salt and pepper. Bake or grill.

Balsamic Salmon

4 - 4 oz. salmon filets

¼ c. OLIVE MILL extra virgin olive oil
2 T. OLIVE MILL traditional balsamic
2 T. lemon juice
2 T. chopped green onions
2 T. soy sauce
1 ½ t. brown sugar
¾ t. ground ginger4
½ t. ea. Paprika, pepper, red pepper flakes, salt
2 garlic cloves, minced

In a bowl combine olive oil, balsamic vinegar, lemon juice, green onions, soy sauce, brown sugar, ginger paprika, pepper, pepper flakes and garlic. Place fillets in marinade and refrigerate 2-24 hours. (the longer the better) Place filets on outdoor grill. Cook 4 minutes per side and enjoy!

Balsamic Skirt Steak

½ c. OLIVE MILL Traditional Balsamic

2 T. brown sugar, packed
2 cloves garlic
1 t. rosemary
1 t. salt
½ t. pepper
¼ c. OLIVE MILL olive oil
1 ½ lb. skirt steak

In blender, combine all marinade ingredients except oil; run until combined, then slowly add oil. Pierce meat with fork and place in zip-top bag. Add marinade and marinade from 30 minutes to overnight. Heat grill to high, remove steak from marinade grill 3-4 minutes per side until cooked to desired doneness. Slice thinly, crosswise to the grain. Plate slices and drizzle with balsamic vinegar.

Bread Dipping Oil

Mix 1 part OLIVE MILL Traditional Balsamic and 4 parts OLIVE MILL Extra Virgin Olive Oil. Season to taste with sea salt, coarse ground black pepper, herbs, cheese, and garlic.

Mixed Greens with Berry Dressing and Toasted Walnuts

Dressing: ¼ c. frozen unsweetened mixed berries (raspberries, blueberries, blackberries, strawberries

1 T. OLIVE MILL Traditional Balsamic
1 T. OLIVE MILL olive oil
1 T. water
1 t. Dijon mustard
1 small garlic clove, crushed
¼ t. sugar
1/8 t. salt and pepper

Salad: 8 cups mixed salad greens
½ c. dried cherries
½ cup finely diced red onions
¼ c. chopped walnuts

Place all dressing ingredients in blender until smooth. Cover and refrigerate. Just before serving in large bowl, toss greens, dried cherries, berries and onion. Add enough dressing to lightly coat greens; toss to coat well. Divide among salad plates; sprinkle with walnuts. Pass remaining dressing. To toast walnuts, spread on baking sheet; bake at 375 for 7-10 minutes until lightly browned. Cool.

Peaches with Balsamic Cherries

½ lb. cherries, halves and pitted

2 t. sugar, plus more to taste
2 T. Traditional Balsamic
1 lb peaches, sliced

In a small saucepan, stir together the cherries, sugar and balsamic vinegar, and place over a medium heat. Bring to a boil and continue to cook for 5 minutes, stirring occasionally. 

In a medium bowl toss the warm cherries and syrup with the sliced peaches, add more sugar to taste and serve. 

Pistachio Crusted Salmon with Balsamic Vinegar Reduction

4 T. Dijon mustard

1 ½ T. maple syrup
½ cup pistachio nuts
4 salmon filets, skin removed
Salt and pepper to taste
2 T. OLIVE MILL olive oil
1/3 c. OLIVE MILL Traditional Balsamic

Heat oven to 350. In a small bowl, mix together mustard and maple syrup; set aside. Place pistachios in a small, sealed bag and break them into small pieces with a rolling pin. Transfer to a plate. Sprinkle salmon fillets with salt and pepper. Coat one side of each fillet with about 1 T. of mustard mixture. Place each fillet coated side down into the crushed nuts, pressing gently. Heat oil in a large, oven-proof skillet over medium-high heat. Place the salmon, crusted side down, into the skillet. Cook without moving until golden brown, about 2-3 minutes. Flip fish and place skillet in oven for about 4 minutes until cooked through. In separate small pan, simmer balsamic and reduce by half. Transfer each fillet to plate and drizzle with reduction. Serve immediately.

Provolone, Prosciutto & Balsamic Onion Pizza

12" prepared pizza crust

6 oz. prepared pizza sauce
8 slices Provolone cheese
1 T. OLIVE MILL Olive Oil
1 large sweet onion, thinly sliced
2 T. OLIVE MILL Traditional Balsamic
1 ½ oz. thinly sliced prosciutto, cut into strips
3 T. chopped fresh basil

Spread sauce over crust. Layer cheese on sauce. Heat oil in small pan, add onion slices, cook until very tender, then add vinegar and cook 1 more minute. Spread onions over cheese; top with prosciutto and basil. Bake at 450 for about 10 minutes.

Roasted Green Beans & Red Onions

1 lb. green beans, trimmed

¼. t. black pepper
2 T. OLIVE MILL extra virgin garlic olive oil
½ t. OLIVE MILL sea salt
8 oz. grape tomatoes, each halved
1 T. OLIVE MILL Traditional balsamic
½ c. fresh basil leaves, sliced
1 large red onion, sliced

Preheat oven to 425. In large pan, toss beans with pepper, 1 T. garlic oil and salt. Roast beans for 30 min. Stir in tomatoes, roast 5 more minutes. Meanwhile in 12" skillet, heat 2 T. garlic oil. Add onions, cook 20 minutes until tender, stirring often. Reduce heat to medium-low. Stir in vinegar, remove from heat. Toss onions with basil with beans; transfer to serving bowl. Serve warm or at room temperature.

Rosemary Balsamic Chicken

6 boneless, skinless chicken breast halves

1 ½ t. fresh rosemary
2 cloves garlic
½ t. freshly ground pepper
½ t. salt
2 T. OLIVE MILL extra virgin olive oil
4-6 T. white wine
¼ c. OLIVE MILL Traditional Balsamic Vinegar

Rinse chicken and pat dry. Combine rosemary, garlic, salt and pepper in a small bowl. Place chicken in a large bowl, drizzle with oil and rub with spice mixture. Cover and refrigerate overnight. Preheat oven to 450. Place chicken in sprayed heavy roasting pan, roast for 10 minutes. Turn chicken over and bake 10 more minutes. If the pan becomes dry stir in 1-2 T. of white wine at a time. Drizzle the vinegar over the chicken in the pan. Transfer chicken to plate stirring the liquid and drizzle over the chicken.

Strawberries & Vanilla Ice Cream

Slice strawberries over a bowl of vanilla ice cream and drizzle OLIVE MILL Traditional Balsamic over the berries.

Tomatoes with Balsamic Vinaigrette

6 tomatoes, sliced 

1/8 t. salt, garlic powder, pepper
½ cup sliced red onion 
4 fresh basil leaves, shipped
3 T. OLIVE MILL Traditional Balsamic 
2 T. OLIVE MILL olive oil

In a bowl, gently combine the tomatoes and onion. In a jar with a tight lid, combine the vinegar and seasoning. Shake well. Pour over tomato mixture, tossing gently to coat. Sprinkle with basil. Serve at room temperature with a slotted spoon.