These are just a few of our suggested Extra Virgin Olive Oil and Balsamic Vinegar pairings...
Blood Orange EVOO....Pineapple, Blueberry, Strawberry, Traditional, Espresso or Honey Ginger BV
Basil EVOO...Lemon, Rosato, Strawberry, Honey Ginger, Traditional, Citrus, Peach, or Raspberry BV
Cilantro Lime EVOO...Pomegranate, Cranberry or Traditional or White BV
Lime EVOO...Strawberry, Traditional, Rosato, Honey Ginger, White, Peach or Raspberry BV
Lemon EVOO...Traditional, Rosato, White, Honey Ginger, Strawberry or Blueberry BV
The possibilities are endless! We encourage sampling of our products so you can come up with your own unique dressing or marinade.
Blood Orange EVOO....Pineapple, Blueberry, Strawberry, Traditional, Espresso or Honey Ginger BV
Basil EVOO...Lemon, Rosato, Strawberry, Honey Ginger, Traditional, Citrus, Peach, or Raspberry BV
Cilantro Lime EVOO...Pomegranate, Cranberry or Traditional or White BV
Lime EVOO...Strawberry, Traditional, Rosato, Honey Ginger, White, Peach or Raspberry BV
Lemon EVOO...Traditional, Rosato, White, Honey Ginger, Strawberry or Blueberry BV
The possibilities are endless! We encourage sampling of our products so you can come up with your own unique dressing or marinade.
Our Tapenades can be used for adding flavor to your favorite dish. Toss a few spoonfuls with cooked pasta, use them as a filling for omelets, as a spread on sandwiches, they are great cooked with chicken or shrimp, use them to make pizza, add them to olive oil to make an amazing marinade or salad dressing.
SUGGESTED USES:
Lemon, Blood Orange or Lime Olive Oil...Marinate chicken, seafood or pork.
Blood Orange Olive Oil...Substitute for regular oil in your favorite brownie recipe.
Butter olive oil...Awesome on baked potatoes, vegetables or any other use instead of butter, put in a spray bottle and use on popcorn.
Tuscan Herb or Sundried Tomato Parmesan with Garlic Olive Oil...Great on poultry and seafood. Toss with cooked pasta. Substitute for butter when making grilled cheese sandwiches. Use this when cooking omelets to add amazing flavor. Brush on Pita bread, put in a 400 degree oven for about 10 minutes, then cut into Pita chips. Make your own croutons...Drizzle bread cubes generously with the olive oil, place on parchment lined baking sheet. Bake at 375 degrees for 10 minutes, toss and bake 5-10 minutes more or until golden brown.
Espresso, Carmelized Onion or Hickory Balsamic...Brush on steaks, add a few drops to ground beef when making burgers.
Chocolate or Vanilla Balsamic...Brush on pears, peaches, bananas, and pineapples then sear on the grill.
Apricot or Vanilla Balsamic...Brush on pork when grilling. Also use with pork in crockpot, add some thinly sliced Vidalia onions, baby carrots, salt and black pepper.
Pineapple and White Raspberry Balsamic...Use with pork or ham.
Rosato or White Raspberry Balsamic...Use on a bed of fresh greens with some crumbled Feta, walnuts and fresh black pepper.
Cranberry Balsamic with Blood Orange Olive Oil...Use on roasted sweet potatoes or roasted carrots.
Roasted Chile with Garlic Olive Oil mixed with Lime Olive Oil...A great marinade for chicken and pork and shrimp. Also great when drizzled over our homemade hummus.
Dark Cherry, Dark Raspberry or Blueberry Balsamic...A great marinade for meats, especially prime rib. Just add salt and pepper.
Katerina's Finest Extra Virgin Greek Olive Oil and Parmesan Asiago Spread...Mix a few spoonfuls of the spread with the olive oil. This makes a great marinade and dressing. Easy grilled Chicken Caesar Salad: Marinate chicken breasts in the dressing for about 2 hours before grilling. While grilling, occasionally brush with dressing. Slice a head of Romaine lettuce in half lengthwise, brush the dressing on the cut side, then put the same side on the grill until seared. Put each half of Romaine on a plate, top with sliced chicken breast. Garnish with tomato wedges and drizzle with more dressing * Keep dressing used on raw chicken separate from rest of dressing to avoid cross contamination!
Lemon, Blood Orange or Lime Olive Oil...Marinate chicken, seafood or pork.
Blood Orange Olive Oil...Substitute for regular oil in your favorite brownie recipe.
Butter olive oil...Awesome on baked potatoes, vegetables or any other use instead of butter, put in a spray bottle and use on popcorn.
Tuscan Herb or Sundried Tomato Parmesan with Garlic Olive Oil...Great on poultry and seafood. Toss with cooked pasta. Substitute for butter when making grilled cheese sandwiches. Use this when cooking omelets to add amazing flavor. Brush on Pita bread, put in a 400 degree oven for about 10 minutes, then cut into Pita chips. Make your own croutons...Drizzle bread cubes generously with the olive oil, place on parchment lined baking sheet. Bake at 375 degrees for 10 minutes, toss and bake 5-10 minutes more or until golden brown.
Espresso, Carmelized Onion or Hickory Balsamic...Brush on steaks, add a few drops to ground beef when making burgers.
Chocolate or Vanilla Balsamic...Brush on pears, peaches, bananas, and pineapples then sear on the grill.
Apricot or Vanilla Balsamic...Brush on pork when grilling. Also use with pork in crockpot, add some thinly sliced Vidalia onions, baby carrots, salt and black pepper.
Pineapple and White Raspberry Balsamic...Use with pork or ham.
Rosato or White Raspberry Balsamic...Use on a bed of fresh greens with some crumbled Feta, walnuts and fresh black pepper.
Cranberry Balsamic with Blood Orange Olive Oil...Use on roasted sweet potatoes or roasted carrots.
Roasted Chile with Garlic Olive Oil mixed with Lime Olive Oil...A great marinade for chicken and pork and shrimp. Also great when drizzled over our homemade hummus.
Dark Cherry, Dark Raspberry or Blueberry Balsamic...A great marinade for meats, especially prime rib. Just add salt and pepper.
Katerina's Finest Extra Virgin Greek Olive Oil and Parmesan Asiago Spread...Mix a few spoonfuls of the spread with the olive oil. This makes a great marinade and dressing. Easy grilled Chicken Caesar Salad: Marinate chicken breasts in the dressing for about 2 hours before grilling. While grilling, occasionally brush with dressing. Slice a head of Romaine lettuce in half lengthwise, brush the dressing on the cut side, then put the same side on the grill until seared. Put each half of Romaine on a plate, top with sliced chicken breast. Garnish with tomato wedges and drizzle with more dressing * Keep dressing used on raw chicken separate from rest of dressing to avoid cross contamination!
