Marinades and Spreads


Blood Orange Pumpkin Spice marinade

Mix together olive oil, balsamic vinegar and salt and pepper. Place meat in marinade in a plastic bag and refrigerte for 1-2 hours. Grill or roast meat until done.


Cinnamon Pear Balsamic marinade

Mix together olive oil, balsamic vinegar, and salt and pepper. Place meat and marinade in a large plastic bag and refrigerate for 1-2 hours. Grill meat until done, approximately 5 minutes per side. Serves 6-8.


Teriyaki Marinade

(good with chicken, beef & pork)

Wisk together all ingredients in a bowl. Place in a large ziploc bag with up to 3 pounds of meat, chicken or vegetables. Refrigerate for 1-2 hours before grilling.


Balsamic BBQ Sauce

Glaze for any grilled meat. Try it on spare-ribs, chicken or beef. When grilling, baste your meat with the sauce at the end of cooking so that it sizzles and slightly browns. It only takes 2-5 minutes to brown on each side depending on how hot your fire is.

In a large sauce pan, bring the balsamic vinegar to a boil over medium heat and cook until reduced by a third. Next add all of the remaining ingredients together with 1/4 cup of water to the reduced balsamic vinegar and bring back to a boil. Reduce the heat to low and simmer for 30 to 40 minutes until thickened.

Once the BBQ sauce thickens, adjust to taste by adding salt, brown sugar or vinegar.


Lemon Dijon Aioli

Mix together one egg with juice of half a lemon in blender for several seconds until thick. With blender turned on, slowly add 1 cup of Lemon olive oil until thick like mayonnaise. Scrape into a bowl and stir in the rest of the lemon juice, Dijon mustard, salt and optional lemon zest. Delicious over steamed potatoes, asparagus and broccoli. Substitute for mayonnaise in dips or use in place of a Hollandaise sauce.


Spinach & Basil Pesto With Ultra Fresh Arbequina Extra Virgin Olive Oil


In the jar of your blender add the salt, garlic, spinach, and basil followed by the cheese, nuts, and olive oil. Process on low until smooth, about 10-15 seconds, stopping the machine to scrape down the sides as necessary. Prepare your favorite cut of pasta and toss the strained, hot pasta with the pesto.


Ricotta-Basil Olive Oil Spread

This easy spread has an aioli-like consistency but uses no eggs. Instead, fresh, part skim ricotta stands in lending a creamy-dreamy texture and richness.

I chose to use a 40 day young Chilean Arbequina for this application. With it's grassy-herbaceousness, apple peel center, and healthy peppery finish, it served to cut the richness of the ricotta and provide an interesting counterbalance.

A clove of garlic, squeeze of lemon and sprig of basil later, the spread came together magnificently. I toasted some bread and liberally slathered it with the spread. However, it would would be equally delicious as a mayonnaise replacement, a dip for crudites, or spread fresh grilled salmon.



Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency. Adjust seasoning and store tightly covered in the refrigerator for up to three days.

Place all ingredients in the bowl of a food processor and pulse until smooth. Serve with pita bread or crackers.


Goat Cheese with Raspberry Balsamic Vinegar

In a 2 quart sauce pan over very low heat, gently simmer the balsamic vinegar and reduce by half, approximately one cup. The vinegar should never be allowed to boil or the sugars will burn. The process can take as long as 30 minutes but the results are well worth the effort! Allow to cool completely and then transfer to a jar. It can be kept on the counter or in the refrigerator. Drizzle over fresh goat cheese and garnish with a sprig of rosemary if desired.

This reduction can also be used to glaze pork, poultry, and ribs or drizzle over fresh fruit.


Basic Aioli (Fresh Garlic Mayonnaise)

Pulse the first four ingredients in the food processor or blender until well mixed. SLOWLY, gradually, begin adding the olive oil while blender is running. Once the mixture begins to thicken, pour olive oil slowly in a steady stream. Continue until all oil is used and the mixture is thick and properly emulsified (looks like a spread or mayonnaise)

You can make other variations by using flavored extra virgin olive oil such as Roasted Garlic, Chipotle, Persian Lime, or Tuscan Herbs in place of the fresh extra virgin olive oil.


Creamy Goat Cheese Pesto

Place all ingredients in a food processor or blender and process to a smooth paste. Use immediately as a dip, spread or served over hot pasta.


Honey Ginger and Dijon Dressing

Add the vinegar, mustard, salt, pepper, mustard and shallot to the blender or food processor. Pulse a few times to mix. Slowly pour in the olive oil while the blender or processor is running to emulsify (mayonnaise like texture) the mixture.