101 uses

  • Make pasta salad skewers with red and green peppers, cherry tomatoes, tortellini pasta drizzled with Jalapeño-Garlic Olive Oil.

 

 

  • Toss asaragus and shrimp in a ziplock with Agrumato Lemon Olive Oil. Roast in a 400° oven approximately 9 minutes. Serve over angel hair pasta.

 

 

 

  • Combine 1/3 cup of Pear Balsamic with 2 tsp fresh chopped tarragon for a chicken marinade.

 

 

 

  • Add 1/3 cup of Pomegranate Balsamic to sautéed shallots. Simmer until slightly thickened. Finish with a splash of white wine and drizzle over grilled pork tenderloin.

 

  • Saute zucchini, yellow squash and scallions in Agrumato Lemon Olive Oil at medium heat. Toss with cooked orzo, parsley, goat cheese, sea salt and pepper.

 

  • Roast cherry tomatoes in Sonoma Smoked Olive Oil with sea salt and pepper. Spoon over hot, cooked pasta. Add small fresh Mozzarella balls and fresh basil.

 

 

 

 

 

  • Toss cantelope and honey dew melon in Pear Balsamic. Rest for 15 min.

 

 

 

  • Breakfast salad: arugula, sliced heirloom tomatoes, fanned avocado, egg over medium with sea salt and cracked pepper. Feta cheese sprinkle. Ascolano Extra Virgin Olive Oil finish.

 

 

  • Fill endive cups with a mixture of chopped walnuts, cranberries, apples and blue cheese crumbles. Drizzle thick Red Apple Balsamic on top.

 

 

  • Drizzle reduced Fig Balsamic on crostini with goat cheese. Garnish with fresh basil.

 

 

 

  • Toss watermelon with Honey Balsamic, top with feta cheese crumbles, fresh mint and ground pepper.

 

 

 

  • Top flatbread with rounds of brie, sautéed scallions and a sprinkle of fresh sage. After cheese is melted, finish with a drizzle of Raspberry Aged Balsamic.

 

 

 

  • Pulse 1 garlic clove, 2 Tbsp. Agrumato Lime Olive Oil, a bunch of cilantro and a pinch of sea salt in mini food processor. Pour over hot cooked jasmine or brown rice.

 

  • Halve firm tomatoes, drizzle with Tuscan Herb Olive Oil and dust with freshly grated Parmesan, sea salt and pepper to taste. Broil until cheese is melted.

 

  • Toss chilled watermelon cubes with Honey Balsamic. Add crumbled feta or goat cheese, top with fresh chopped mint and freshly ground pepper.

 

 

  • Toss uncooked shrimp and asparagus with Jalapeño Olive Oil. Place on cookie sheet in 400˚oven for 9 minutes. Finish with Habanero Sea Salt for a real spice kick!

 

 

  • Alternate fresh slices of tomato with thin slices of low-fat mozzarella. Drizzle with Basil Olive Oil. Finish with Fleur de Sel Salt and freshly ground

 

 

 

 

 

  • Soak thick slices of fresh pineapple in Habanero Olive Oil for 1 hour. Char-grill for a tasty treat.

 

 

  • Add 1 Tbsp. of Lemon or Peach Balsamic to a tall glass of sparkling water for a refreshing drink.

  

 

  • Combine ½ cup Tangerine Balsamic and 2 tsp. freshly chopped tarragon for chicken marinade.

 

  • Layer vanilla yogurt, chopped fresh fruit, and granola in a parfait glass. Drizzle Bordeaux Cherry Balsamic to finish.

 

 

 

  • Roast long slices of eggplant in Garlic Olive Oil for a versatile side dish or salad topper.

 

  • Cube sweet potatoes and toss with Santa Fe Smoked Olive Oil. Roast at 350˚. Finish with Black Cyprus Flake Salt and freshly ground pepper.

 

 

 

  • Simmer 25 Star Balsamic for 3 minutes to reduce. Drizzle over roasted cauliflower and finish with freshly grated Parmesan.

 

 

 

  

 

 

 

 

 

  • Toss asparagus in Agrumato Lemon Olive Oil.  Roast in the oven at 400˚ until just starting to brown. Finish with sea salt and freshly ground pepper.

 

  • Put 1 Tbsp. of Lemon Balsamic and 2 tsp. Basil Olive Oil in a large Ziploc bag. Add Romaine pieces until bag is almost full. Shake bag to lightly coat lettuce. Works great for any Cleo’s Perfect Pairings!

 

  • Add ½ cup of Red Apple Balsamic to 3 Tbsp. sautéed shallots or spring onions. Simmer until slightly thick- ened (2 mins).  Add a splash of white wine. Drizzle over lean pork tenderloin that has been grilled or broiled.

 

  • For homemade pita chips, drizzle Garlic Olive Oil on pita pieces. Sprinkle with fresh rosemary and sea salt, then toast.

 

  • Create mango salsa! Dice fresh mango, red onion, and green pepper. Toss in Pineapple Balsamic.

 

 

 

 

 

 

 

 

 

  • Cube cooked chicken, add finely chopped spring onions and a drizzle of Santa Fe Smoked Olive Oil for a healthy version of chicken salad. Serve with avocado slices.

 

  • Steam cauliflower florets and add 3 Tbsp. milk, 2 Tbsp. low-fat sour cream, pepper and Fleur de Sel Sea Salt. Mash. Finish with a drizzle of White Truffle Olive Oil.

 

 

 

  • Steam fresh green beans until just tender. Toss in a skillet with 1 Tbsp. hot Garlic Olive Oil and finish with a splash of soy sauce.

 

 

  • Top sliced, fresh cantaloupe with Peach Balsamic, snipped fresh mint, and toasted walnut pieces. Add cottage cheese to make a complete meal.

 

  • Marinate thinly sliced cucumber and onions in Honey Balsamic. Serve with toasted sesame seeds.

 

  • Sauté tofu and vegetables in Sesame Seed Oil and soy sauce. Finish with Pineapple Balsamic.

 

  • Top roasted mushrooms, shallots and Vidalia onions with a mix of Basil Olive Oil and Fig Balsamic. Finish with a squeeze of lemon juice.

 

 

 

  • Toss mesclun lettuce, cranberries, dried walnuts and goat cheese. Dress lightly with Fig Balsamic.

 

  • Remove insides of baked potato. Drizzle cooked skins with Rosemary Olive Oil and a sprinkle of sea salt.