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Balsamic Braised Beef Short Ribs


Balsamic Braised Beef Short Ribs

w/ Italian Herb Olive Oil & Mission Fig Balsamic Vinegar
Prep Time 30 mins
Cook Time 3 hrs


  • 2-3 lb Trimmed Beef Short Ribs
  • 2 tbsp Italian Herb Olive Oil (or a robust olive oil)
  • 1 large Onion
  • 4 cloves Garlic
  • 1/3 cup Mission Fig Balsamic Vinegar
  • 2 tbsp Tomato Paste
  • 2 cups Merlot Wine
  • 4-6 cups Beef Stock


  • In a frying pan, brown the short ribs on all sides in the olive oil, searing well. Don’t rush this step; it should take about 10 minutes per batch. Remove from the frying pan and place in a small roasting pan, just big enough to hold everything comfortably, bone side up, or stack them in a slow cooker.
    Chop the onion and garlic, add to the frying pan, and sauté until soft and golden, 5-7 minutes. Add the balsamic and tomato paste to deglaze the pan, scraping any bits from the bottom. Pour this mixture over the short ribs. Add the beer and enough beef stock to completely cover the meat.
  • OVEN METHOD Preheat the oven to 325 degrees F. Cover the ribs tightly with two layers of foil to prevent any steam from escaping, and place in the oven for 3 hours.
  • SLOW COOKER METHOD Place the lid on the slow cooker and cook the ribs on low for 6-8 hours.
  • TO FINISH Remove from the oven or slow cooker and let rest in the cooking vessel for 15 minutes. Pile high on a serving platter, reserving the drippings. Remove 2 cups of the drippings from the roasting pan or slow cooker and place in a small saucepan. Bring to a boil then simmer for about 5 minutes to reduce and use as a gravy if desired.


~Adapted from The Olive Oil & Vinegar Lover’s Cookbook! Buy it here for more great recipes.~
Also try this recipe with:
  • Espresso Balsamic & Stout-Style Dark Beer
  • Blackberry Balsamic & Lager
  • Chocolate Balsamic & Porter
  • Bourbon Maple Balsamic & Milk Stout
  • Pomegranate Balsamic & Shiraz
  • Traditional Aged Balsamic & Cabernet
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Herbes de Provence Hearty Chicken Soup

Herbes de Provence Hearty Chicken Soup
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  1. 2 medium carrots, peeled
  2. 2 cloves garlic, chopped
  3. 2 tablespoons Olivia's Herbes de Provence Olive Oil
  4. 2 turns of the pan
  5. 1 medium zucchini
  6. 1 small to medium red bell pepper, seeded
  7. 1 medium yellow skinned onion, peeled and halved
  8. Salt and pepper
  9. 1 teaspoon each dried sage, rosemary and thyme
  10. 1 1/2 pounds small red skinned potatoes
  11. 1 cup dry white wine
  12. 1 (14-ounce) can diced tomatoes or coarsely ground tomatoes
  13. 1 quart plus 1 cup chicken stock
  14. 1 pound chicken tenders, diced
  15. 1 small jar black olive tapenade, 4 ounces
  16. 2 tablespoons chopped flat-leaf parsley
  17. Artisan loaf of bread, to pass at table
  1. One medium soup pot preheated over medium high heat.
  2. While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in Herbes de Provence Olive Oil.
  3. Chop and drop in the zucchini, pepper and onion next, 1/2 inch dice.
  4. Season all the veggies with salt and pepper.
  5. Cook the veggies together 5 minutes.
  6. While they cook, cut potatoes into thin wedges.
  7. Add wine to vegetables and reduce a minute or so.
  8. Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high.
  9. Bring the stoup to a boil, then add cut chicken and simmer 8 to10 minutes until potatoes are just tender and chicken is cooked through.
  10. Serve soup in shallow bowls and stir in a rounded spoonful of black olive tapenade at the table. Top soup with chopped parsley and pass the bread at the table for dipping.
Olivia Olive Oil
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Black Currant Roasted Butternut Squash Risotto

Black Currant Roasted Butternut Squash Risotto
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  1. 3-4 c vegetable stock
  2. 1/4 c minced chives
  3. 1 shallot, minced
  4. 2 T Olivia's Herbes de Provence Olive Oil
  5. 2 c diced mushrooms
  6. 2 c cubed butternut squash
  7. 1 c Arborio or Carnaroli Rice
  8. 1/2 c white wine
  9. 1/2 t Hawaiian Black Lava Sea Salt
  10. 1/2 t fresh grated pepper
  11. 2 T unsalted butter
  12. 1/3 c grated parmesan cheese
  13. Olivia's Black Currant Balsamic
  1. Simmer stock in pot.
  2. In large saucepan, sauté chives, mushrooms, shallots in Herbes de Provence Olive Oil for 5 mins. Add squash, 2 mins.
  3. Add rice and coat 1 min.
  4. Add wine, stir until evaporated.
  5. Add stock, ladle at a time, stirring until each has evaporated.
  6. Add salt and pepper.
  7. Cooking total should be about 20 min until rice is done.
  8. Add 2T butter, stir in parmesan.
  9. Serve immediately. Drizzle with Black Currant Balsamic.
  1. Optional: Substitute vegetable stock for chicken stock and it becomes a delicious vegetarian main course!
Olivia Olive Oil
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Herbes de Provence Turkey w/ Black Currant Sauce

Herbes de Provence Turkey w/ Black Currant Sauce
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  1. 1 (14 to 15-pound) turkey, neck and giblets reserved
  2. 1 orange, cut into wedges
  3. 1 lemon, cut into wedges
  4. 1 onion, cut into wedges
  5. 6 fresh rosemary sprigs
  6. 6 fresh sage sprigs
  7. 6 fresh oregano sprigs
  8. 2 tablespoons unsalted butter
  9. 2 tablespoons Olivia's Herbes de Provence Olive Oil
  10. 1 1/2 teaspoons salt
  11. 1 1/2 teaspoons freshly ground black pepper
  12. 4 cups canned low-salt chicken broth (approximate amount)
Black Currant Sauce
  1. 3 Tbsp mint jelly
  2. 1 Tbsp Olivia's Herbes de Provence Olive Oil
  3. ¼ cup Olivia's Black Currant Balsamic Vinegar
  4. 1 tsp honey or agave nectar
  5. ¼ tsp kosher salt (optional)
Make the Turkey
  1. Position the rack in the lowest third of the oven and preheat to 400 degrees F.
  2. Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan.
  3. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity.
  4. Tie the legs together to hold the shape of the turkey.
  5. Stir 2 tablespoons of butter, the Herbes de Provence Olive Oil and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts.
  6. Rub the olive oil mixture all over the turkey and between the turkey breast meat and skin.
  7. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)
  8. Cover the turkey breast with foil. Roast for 20 minutes.
  9. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan.
  10. Roast the turkey for 40 minutes.
  11. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan.
  12. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer.
  13. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the Black Currant Sauce.
Black Currant Sauce
  1. Mix together ingredients for the sauce in a small saucepan.
  2. Simmer for about 10-20 minutes or until the sauce coats the back of a spoon. It will thicken a bit as it cools so be careful not to overcook it.
  3. Serve the sauce on the side or drizzled over the turkey when plated.
Olivia Olive Oil
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Vegetarian Spaghetti w/Olive Oil and Garlic

Vegetarian Spaghetti w/Olive Oil and Garlic
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  1. Kosher salt, to taste, plus 1 teaspoon
  2. 1 pound spaghetti
  3. 3 cloves garlic, minced
  4. 1/2 cup Olivia's Tuscan Extra Virgin Olive Oil
  5. Pinch red pepper flakes
  6. 2 tablespoons chopped flat-leaf parsley
  7. 1/2 lemon, zested, optional
  8. Freshly grated Parmigiano-Reggiano, optional
  1. Bring a large pot of cold water to a boil over high heat, then salt it generously.
  2. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
  3. While the pasta cooks, combine the garlic, olive oil, the 1 teaspoon salt, and red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
  4. Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water.
  5. Add the pasta and the reserved water to the garlic mixture. Mix well.
  6. Add the parsley and lemon zest (if using). Adjust seasoning, to taste.
  7. Transfer to a large serving bowl or divide amongst 4 to 6 dishes.
  8. Serve topped with grated cheese, if desired.
Olivia Olive Oil
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Apple Balsamic Bundt Cake

Apple Balsamic Bundt Cake
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  1. 4 cups chopped apples
  2. 2 T. butter
  3. ½ t. cinnamon
  4. ¼ t. ground ginger
  5. ¼ t. ground nutmeg
  6. pinch of ground cloves
  7. 3 T. Olivia's Aged Apple Balsamic Vinegar
  8. 3 eggs
  9. 1 ½ c. sugar
  10. 1 c. Olivia's Tuscan Extra Virgin Olive Oil
  11. 1 T. vanilla extract
  12. 3 c. flour
  13. 1 T. cinnamon
  14. ½ t. ginger
  15. ½ t. ground nutmeg
  16. ¼ t. ground cloves
  17. 1 t. salt
  18. 1 t. baking soda
  19. ½ t. baking powder
  20. 1 cup chopped walnuts or pecans
  21. Glaze
  22. 2 T. butter
  23. ¼ cup brown sugar
  24. 1 T. Olivia's Aged Apple Balsamic Vinegar
  1. Sauté apples (medium heat) in a large saucepan with 2 T. butter until apples begin to soften.
  2. Add cinnamon, ginger, nutmeg, and cloves. Stir in Aged Apple Balsamic Vinegar and reduce heat to low.
  3. Cook for 8-10 minutes or until the vinegar begins to thicken and then remove from heat.
  4. Preheat oven to 325 degrees.
  5. Generously oil a Bundt cake pan and sprinkle with sugar and cinnamon to completely cover the bottom and sides of the pan. Set aside.
  6. Combine eggs, sugar, Tuscan EVOO, and vanilla in a large mixing bowl. Beat for 2-3 minutes. Slowly add flour, remaining spices, salt, baking soda, and baking powder.
  7. Stir in chopped nuts and cooked apples. Mix until combined.
  8. Pour into prepared Bundt cake pan. Place in preheated oven and bake for 50-55 minutes (or until cake tested inserted into the center comes out clean).
  9. Transfer the pan to a wire rack and let the cake cool upright for 15 minutes. Then tap the pan firmly a few times and shake it gently to help loosen the cake. Place a serving platter on top of the cake pan and carefully flip over (inverting cake onto platter).
  10. Drizzle with glaze. Let cake cool before slicing.
  11. Glaze
  12. Combine butter, brown sugar, and Aged Apple Balsamic Vinegar in a small saucepan.
  13. Cook over medium-low heat until sugar is dissolved (stirring constantly).
  14. Drizzle over warm cake.
Olivia Olive Oil
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Aged Apple Balsamic Chicken

Aged Apple Balsamic Chicken
Serves 4
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Prep Time
15 min
Cook Time
4 hr
Total Time
19 hr
Prep Time
15 min
Cook Time
4 hr
Total Time
19 hr
  1. 4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
  2. 1/2 cup chicken broth
  3. 1/4 cup Olivia's Aged Apple Balsamic Vinegar
  4. 2 tablespoons lemon juice
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon garlic powder
  7. 1/2 teaspoon dried thyme
  8. 1/2 teaspoon paprika
  9. 1/2 teaspoon pepper
  10. 2 tablespoons butter
  11. 2 tablespoons all-purpose flour
  1. Place chicken in a 1-1/2-qt. slow cooker.
  2. In a small bowl, combine the broth, Aged Apple Balsamic vinegar, lemon juice and seasonings; Pour over meat.
  3. Cover and cook on low for 4-5 hours or until chicken is tender.
  4. Remove chicken; keep warm.
  5. Skim fat from cooking liquid. In a small saucepan, melt butter; stir in flour until smooth.
  6. Gradually add cooking liquid.
  7. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with chicken.
Olivia Olive Oil
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Spinach Salad w/Raspberry Balsamic and Blood Orange Dressing

Spinach Salad w/Raspberry Balsamic and Blood Orange Dressing
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  1. 12 ounces cleaned and dried baby spinach
  2. 1/2 small head of Boston or Bibb lettuce leaves, cleaned and dried
  3. 3 ounces fresh raspberries, rinsed and dried
  4. 3 ounces blackberries, rinsed and dried
  5. 5-6 ounces canned drained mandarin oranges or fresh Cara Cara segments
  6. 1 1/2 ounces honey roasted almonds or nuts of your choice
  7. 1-2 ounces crumbled Gorgonzola cheese
  8. 1 tablespoon Olivia's Blood Orange Olive Oil
  9. 2 tablespoon Olivia's Raspberry Balsamic Vinegar
  10. 2 teaspoons honey
  11. 2-3 teaspoons sugar
  12. Salt and pepper
  1. Whisk Blood Orange Olive Oil, Raspberry Balsamic, sugar, honey, and salt and pepper, taste for sweetness.
  2. Make your salad either on individual chilled salad plates or in a big salad bowl.
  3. Dress and toss just before serving.
Olivia Olive Oil
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Raspberry Balsamic with Mascarpone Cream

Raspberry Balsamic with Mascarpone Cream
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  1. 1/3 cup Olivia's Raspberry Balsamic
  2. 1 cup mascarpone cheese
  3. 1/2 cup whipping cream
  4. 1/2 teaspoon vanilla
  5. 2 tablespoons sugar
  6. 2 cups fresh raspberries
  1. Combine Mascarpone, cream, vanilla and 2 tablespoons sugar.
  2. Beat till soft peaks form.
  3. Refrigerate up to 4 hours.
  4. Put a scoop of Mascarpone cream into a flat bottom spoon (like a Chinese soup spoon) or shot glass.
  5. Top with 1-3 raspberries and drizzle with Raspberry Balsamic.
  1. Olivia's Raspberry Balsamic is an aged balsamic that has undergone a natural reduction through the aging process so does not need to be reduced for this recipe!
Olivia Olive Oil
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Lemon Balsamic Sparkling Shrub

Lemon Balsamic Sparkling Shrub
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  1. 2 cups Olivia's Lemon White Balsamic
  2. 1 cup fresh blueberries crushed
  3. 2” sprig fresh thyme (optional)
  4. 8 cups chilled sparkling water​
  1. In a one liter mason jar or container add the fresh botanical ingredients.
  2. Pour the balsamic over the fruit and allow to "infuse" for at least one hour or up to four hours under refrigeration. The longer it sits, the more pronounced the flavor of the fruit infusion.
  3. Strain and keep refrigerated and tightly covered for up to one month.
  4. To serve, add 1-2 tablespoons of infused drinking vinegar (shrub) depending on your preference for sweetness to 8 oz. of chilled sparkling water.
  5. Serve over ice if desired.
  1. Makes between 16-32 servings depending on amount added to water or cocktails.
  2. Enjoy!!
Olivia Olive Oil