Oregano White Balsamic Recipes
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Oregano White Balsamic
This sharp, white balsamic vinegar is infused with the exquisite flavor of Oregano, to produce a classic Mediterranean flavor
This sharp, white balsamic vinegar is infused with the exquisite flavor of Oregano, to produce a classic Mediterranean flavor
Pairings:
Try pairing Oregano Balsamic with the following for a dynamite salad dressing or marinade:
Try pairing Oregano Balsamic with the following for a dynamite salad dressing or marinade:
- Garlic Olive Oil
- Wild Mushroom & Sage Olive Oil
- Cilantro & Roasted Onion Olive Oil
- Lemon Olive Oil
Common Uses:
- Poultry Marinade
- Drizzle over spaghetti squash for an alternative to pasta!
Our Recipes:
Chicken Souvlaki
Ingredients:
Marinade
- 1 1/2 pounds boneless skinless chicken breast cut in 1" pieces
Marinade
- 1 cup whole milk plain yogurt
- 1/3 cup MOV Garlic Olive Oil
- juice from half a lemon
- 1 tablespoon MOV Oregano White Balsamic
- 2 teaspoons kosher salt
- fresh ground pepper to taste
Directions:
Place the marinade ingredients into a bowl and whisk thoroughly. Add the chicken and marinade into a ziplock bag or large bowl with a cover. Refrigerate for a minimum of 4 hours or up to 24 hours.
To cook the chicken, prepare a grill for indirect cooking, or preheat the oven to 400 F. The chicken can be cooked on skewers or in a single layer on a greased broiler pan.
If grilling, place the skewered chicken on to the grill over indirect heat, turn every two minutes to cook all sides of the chicken, approximately 8 minutes in total. Remove and allow to rest briefly while covered.
If broiling in the oven, either skewer the chicken or place in a single layer on a mesh cooking rack or broiler pan. Cook the chicken on the top rack at 450 F. for 6 minutes and then turn the broiler on for an additional 4 minutes of broiling. Turn the chicken to brown each side. Serve immediately
Serve with Roasted Lemon Garlic Potatoes.
Serves 4-6
Enjoy!
Place the marinade ingredients into a bowl and whisk thoroughly. Add the chicken and marinade into a ziplock bag or large bowl with a cover. Refrigerate for a minimum of 4 hours or up to 24 hours.
To cook the chicken, prepare a grill for indirect cooking, or preheat the oven to 400 F. The chicken can be cooked on skewers or in a single layer on a greased broiler pan.
If grilling, place the skewered chicken on to the grill over indirect heat, turn every two minutes to cook all sides of the chicken, approximately 8 minutes in total. Remove and allow to rest briefly while covered.
If broiling in the oven, either skewer the chicken or place in a single layer on a mesh cooking rack or broiler pan. Cook the chicken on the top rack at 450 F. for 6 minutes and then turn the broiler on for an additional 4 minutes of broiling. Turn the chicken to brown each side. Serve immediately
Serve with Roasted Lemon Garlic Potatoes.
Serves 4-6
Enjoy!
Roasted Lemon Garlic Potatoes
Ingredients:
2 pounds waxy skin potatoes cut in half (or quarters if large) 
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Marinade
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Preheat the oven to 400 F. Whisk the marinade ingredients except the water in a large bowl. Toss the potatoes with the marinade and arrange in a single layer on a large baking sheet. Add water to the bottom of the pan with the potatoes. Cook for 40 minutes until the water is evaporated and the potatoes are crusty-golden brown. Adjust seasoning as necessary and
serve sprinkled with fresh parsley.
Serves 6 as a side dish
serve sprinkled with fresh parsley.
Serves 6 as a side dish
Panzanella Salad w/ Mozzarella Fresca
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Ingredients for Salad:
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Ingredients for Dressing:
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Directions:
Preheat the grill or your broiler. Toss the torn bread with MOV Extra Virgin Olive Oil, and either grill it until nicely browned on the edges and crisp, or place on a sheet pan and broil until well toasted.
Arrange the bread on a nice platter or in a large bowl.
Make the dressing by whisking all the ingredients together well in a large bowl. Add the cut tomatoes and gently toss with the dressing. Spoon the tomatoes and their juice mixed with the dressing lovingly over the top of the toasted bread.
Scatter the mozzarella, olives, parsley, and basil leaves over the top of the tomatoes. Just before serving top with grated Pecorino and fresh ground pepper to taste. Serve immediately while the bread still has a bit of crunch.
Serves 6-8
Enjoy!!!!
Preheat the grill or your broiler. Toss the torn bread with MOV Extra Virgin Olive Oil, and either grill it until nicely browned on the edges and crisp, or place on a sheet pan and broil until well toasted.
Arrange the bread on a nice platter or in a large bowl.
Make the dressing by whisking all the ingredients together well in a large bowl. Add the cut tomatoes and gently toss with the dressing. Spoon the tomatoes and their juice mixed with the dressing lovingly over the top of the toasted bread.
Scatter the mozzarella, olives, parsley, and basil leaves over the top of the tomatoes. Just before serving top with grated Pecorino and fresh ground pepper to taste. Serve immediately while the bread still has a bit of crunch.
Serves 6-8
Enjoy!!!!
Spicy Sweet Italian Peppers Pickled in Oregano White Balsamic
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Ingredients:
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Directions:
In a medium sauce pan, combine the water, vinegar, and salt. Bring to a boil over medium heat. Place the garlic and sliced peppers in a large mouth canning jar or two smaller jars. Pour in the hot boiled pickling liquid in to each jar, completely covering the peppers but leaving a head space of 1/2" from the top of the jar. Allow to cool to room temperature and then refrigerate for 10 days before eating. Keep refrigerated and use within 1 month. These peppers can be enjoyed as is or drained of pickling liquid and drizzled with a fresh, herbaceous extra virgin olive oil such as Frantoio, Coratina
Deviled Eggs
(from one of our cooking demos)
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Ingredients:
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Directions:
Cook eggs and set aside to chill. Peel and cut in half lengthwise. Set yokes in separate bowl. Mix yokes with spices in a food processor set to low (processor will create a smooth and creamy filling). Slowly add remaining ingredients. Fill a pastry bag with yoke mixture (pastry bag will be easier and neater than filling eggs whites using a spoon). Pipe 1/2 ounce of yoke mixture in each egg white. Place eggs on serving platter, sprinkle with chopped parsley and serve or refrigerate until you are ready to serve.
Enjoy!!
Cook eggs and set aside to chill. Peel and cut in half lengthwise. Set yokes in separate bowl. Mix yokes with spices in a food processor set to low (processor will create a smooth and creamy filling). Slowly add remaining ingredients. Fill a pastry bag with yoke mixture (pastry bag will be easier and neater than filling eggs whites using a spoon). Pipe 1/2 ounce of yoke mixture in each egg white. Place eggs on serving platter, sprinkle with chopped parsley and serve or refrigerate until you are ready to serve.
Enjoy!!
Oregano White Balsamic Spicy Pickled Winter Vegetables
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Ingredients for the brine:
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For the vegetables:
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Directions:
In a medium saucepan bring 4 cups water to a boil reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat, and bring to a boil, stirring until the salt dissolves. Remove from the heat.
In clean 1-quart jars with screw top lids. Divide the seeds and peppercorns between the jars. Place 5 cloves in each jar and then pack the jars full of carrots, cauliflower and chilies. Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they'll keep for about 2 months under refrigeration.
Enjoy!!!
In a medium saucepan bring 4 cups water to a boil reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat, and bring to a boil, stirring until the salt dissolves. Remove from the heat.
In clean 1-quart jars with screw top lids. Divide the seeds and peppercorns between the jars. Place 5 cloves in each jar and then pack the jars full of carrots, cauliflower and chilies. Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they'll keep for about 2 months under refrigeration.
Enjoy!!!