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Recipes Dressing Dips

Dressings and Dips for Every Occasion

BBQ Sauce

Ingredients

  • 1 cup Olive U Garlic balsamic vinegar

  • 3/4 cup ketchup

  • 1/3 cup brown sugar

  • 1/2 tsp garlic powder

  • 1 Tbsp Worcestershire sauce

  • 1 Tbsp Dijon mustard

  • 1/4 tsp salt

  • 1/4 tsp black pepper

Instructions

  1. Whisk together all ingredients in a medium saucepan.

  2. Bring to a boil. Reduce heat and simmer over medium heat until thickened, about 15 minutes.

Lemon Oil Dressing

Ingredients
  • 1 clove garlic (minced)
  • 1 tsp Dijon mustard
  • 2 tbsp Meyer Lemon Olive Oil
  • 1/4 cup lemon juice
  • 1/2 tbsp basil (finely chopped)
  • 2 tbsp parsley (finely chopped)
  • Optional: dash of salt and pepper, to taste
Instructions
  1. In a small bowl, combine minced garlic, Dijon mustard, olive oil, and lemon juice. Whisk thoroughly with a fork or small whisk until fully incorporated and the olive oil does not separate.
  2. Stir in the finely chopped basil and parsley, mixing well.
  3. Taste the dressing and add salt and pepper if desired. Whisk or stir again to combine.

Tuscan Herb & Garlic dip

Ingredients

  • 1 tbsp Garlic Balsamic Vinegar

  • ½ cup Tuscan herb Infused Olive Oil

  • Freshly ground black pepper

  • A pinch of red pepper flakes

  • Salt

  • Grated Parmesan or Romano cheese

Instructions

  1. Place the Tuscan herb Infused Olive Oil in a shallow bowl.

  2. Add the Garlic Balsamic Vinegar in the center.

  3. Sprinkle red pepper flakes, ground black pepper, and salt.

  4. Top with a coating of Parmesan or Romano cheese.

Avocado Pesto

Ingredients

  • 1 Avocado

  • 2 cups fresh Basil

  • 3 Garlic Cloves

  • 1/4 cup Basil Lemongrass Olive Oil

  • 1/2 cup Pine Nuts

Instructions

  1. Strip basil leaves from stems and add to a food processor along with avocado, pine nuts, and garlic.

  2. Pulse until finely chopped.

  3. Add Basil Lemongrass Olive Oil.

  4. Blend to form a thick paste.

rosemary olive oil

Ingredients

  • 2 cloves Garlic

  • 1 Lemon

  • 2 tsp Italian Seasoning

  • 10 grinds Black Pepper

  • 3 pinches Salt

  • 1/4 cup Oregano Olive Oil

  • 3 Tbsp Red Wine Vinegar

Instructions

  1. Combine all ingredients in a blender or food processor.

  2. Blend well until a thick dressing forms.

Herb Olive Oil Dip

Ingredients

  • 1 tbsp dried minced garlic

  • 1 tbsp dried parsley

  • 1 tbsp dried basil

  • 1 tbsp dried rosemary

  • 1 1/2 tsp dried oregano

  • 1 tsp crushed red pepper flakes

  • 1/2 tsp salt

  • 1/2 tsp freshly ground black pepper

  • 1/2 cup Tuscan Herb Olive Oil

Instructions

  1. Mix all dry ingredients together in a small bowl.

  2. Add the Tuscan Herb Olive Oil and combine well.

Peachy Cream Syrup

Ingredients

For the Base Cream

  • 1 cup raw cashews

  • 1 cup Cool Earth Creamery Oat Milk

For the Simple Syrup

  • ¼ cup Lake Missoula Tea Company Pleistocene Peach Herbal Tea

  • 1 cup granulated sugar

  • 1 cup water

For the Peachy Cream

  • Cashew Cream (from base)

  • ¼ cup simple syrup

  • 1 tbsp Olive U Bordeaux Cherry Dark Balsamic Vinegar

  • 1 tsp Kosher salt

Instructions

  1. Prepare the Base Cream
    Combine cashews and oat milk in a blender or bullet shaker. Let sit for at least 1 hour.

  2. Make the Simple Syrup
    In a 2-quart pot, add water and sugar; bring to a boil. Reduce heat to medium and add tea leaves. Simmer for 15–20 minutes until the liquid thickens slightly. Remove from heat, strain, and let cool. Refrigerate until ready to use.

  3. Prepare the Peachy Cream
    Combine ¼ cup of the simple syrup with the cashew cream, balsamic vinegar, and salt. Taste and adjust sweetness with more syrup if desired.

Special Thanks:
Many thanks to Chef Claudia Krevat for incorporating Olive U Balsamic Vinegar in this amazing recipe at the 2024 Food & Beverage Show.

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