Kristy's Black Bean Salad

An easy summer salad, a delicious vegetarian meal, or as a side dish at home or for your next BBQ. Makes a great snack any time of day.


2 cans of black beans

1 can of chickpeas

One avocado

Half of red onion

2 peppers (I used yellow and orange)

Salt and pepper to taste

Squeeze of half a lemon

2 Tbsp Persian Lime Flavored Olive Oil (Mild EVOO works amazing as well)

2 Tbsp Lavender Dark Balsamic (Traditional or Fig balsamic are delish too)


Drain and pour the black beans and chickpeas into a large bowl. Cut up avocado and peppers into bite sized cubes and add to the bowl. Dice red onion and add to bowl. Combine all ingredients. Add oil and balsamic vinegar, salt and pepper to taste and toss it all together. Enjoy!

Add cherry tomatoes and corn to make it more robust!

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Kristy's Mediterranean Turkey Meatballs

These turkey meatballs are bursting with flavor! The savory garlic mixed with the melted warm feta chunks and sundried tomatoes will make your taste buds smile (if they could). The cool creamy lime dipping sauce was the perfect dip for these deliciously moist meatballs.

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Killer Ahi Poke with Toasted Sesame Oil

This is your new favorite poke recipe! Ruby red ahi tuna, with the perfect balance of flavors. Fresh ahi, creamy avocado, crunchy Persian cucumber, spicy jalapeños served in a delicious marinade of soy, garlic, toasted sesame and macadamia nut oils topped with crispy fried shallots and toasted macadamia. DEE-LISH!

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Blueberry Limeade Ice Pops

Cool off this summer with these seasonal blueberry balsamic ice pops!

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Tropical Coconut Lime Shrimp

This has all the flavor of traditional deep-friend coconut shrimp with none of the work (or the fat). You can also omit all the veggies and just bring the coconut balsamic to a rolling boil, toss in your shrimp, and let the balsamic reduce and glaze them. 

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Harissa Grill Marinade

This marinade can serve multiple purposes. You can use it as directed to marinate steak, or you can mix it together with ground beef for burgers. It’s a great base for all things ground beef. Makes an amazing base for a rich chili or ragout, or the beginnings of a taco salad.

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Bacon Ranch Salad Dressing

This salad dressing is perfect for any summer salad- use on leafy greens, potato salad, or macaroni salad!

2 oz. Sicilian Lemon White Balsamic

1 oz Garlic Infused Olive Oil

1 oz Bacon Flavored Olive Oil

1 oz Dill Flavored Olive Oil

1 oz Mayo

2 oz Greek Yogurt

Dash of pepper


First add a dash of pepper, then shake all ingredients together in a jar of choice. Pour over salad or any dish of choice. Store in fridge for up to two weeks.

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Island Olive Oil's Baby Kale Salad with Pomegranate & Gorgonzola

This recipe is a delicious vegetarian entrée salad with strong, savory notes of gorgonzola cheese balanced by the sweet, tart notes of our pomegranate balsamic vinegar.  This sweet gorgonzola vinaigrette stands up to astringent greens like kale and watercress creating a hearty salad.  Adding meaty walnuts, sweet pomegranate arils, and piquant gorgonzola all help to round out and reinforce the flavors in the dish.  Serve with sliced chicken breast to make it a healthy dinner.

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Balsamic Barbecue Sauce

Makes 4 cups
1 large onion, diced

2 garlic cloves, minced

1 small red or serrano chili pepper, seeded and diced

2 tbsp robust extra virgin olive oil (we recommend our Peranzana EVOO)

2 cups ketchup

2 cups tomato sauce

1 cup brown sugar, packed

1 cup dark balsamic vinegar*

½ molasses

1 Tbsp liquid smoke (optional)

3 tsp smoked paprika

2 tsp  celery seed

1tsp ground cinnamon

Sea salt and ground pepper


In a large saucepan, sauté the onion, garlic, and chili in olive oil until the onion is translucent and soft, 3-5 minutes. Add the remaining ingredients and stir well to combine.

Bring the sauce to a boil then turn down the heat to a simmer and cook, uncovered, until thick, about 30 minutes. The longer this sauce simmers and reduces, the more intense the flavor. Feel free to use this immediately, but the flavors really meld if you let it sit overnight.

Keep in airtight jars in the fridge for up to 4 months.


*Use Gala Apple dark balsamic for the perfect BBQ for pork, Chocolate dark balsamic will create more of a rich flavor, or Maple dark balsamic for a sweeter option.


Recipe courtesy of Emily Lycopolus of The Olive Oil and Vinegar Cookbook

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Vintage Vinegar - Raw Pineapple Vinegar Recipes

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Three simple recipes to utilize locally made Vintage Vinegar's Raw Pineapple Vinegar.  

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