From Olives to Oil

White Balsamic Vinegar


Wonderfully tart and sweet, this Balsamic Vinegar is the perfect start for so many vinaigrettes.  Change up the oil and seasonings and the possibilities are  endless…Combine it with FROM OLIVES TO OIL® Garlic EVOO for an Italian herb vinaigrette, or combine with FROM OLIVES TO OIL® Toasted Sesame Oil for an Asian vinaigrette.  Try combining it with Orange EVOO for a citrus vinaigrette.  Make your own quick ricotta cheese by stirring it into simmering milk with a sprinkling of salt.  Make a brine (a pickling liquid), with salt, sugar and spices and use for pork or poultry.  Combine it with pickling spices and small cucumber spears for a quick pickle. Replace your apple cider vinegar, red wine vinegar and rice vinegars with From Olives to Oil White Balsamic Vinegar

6% acidity.


Chopped Italian Salad


  • 1 c. chopped Sun-dried Tomatoes
  • ½ c. chopped celery
  • 1 c. chopped cucumbers (English seedless)
  • ½ c. fresh sliced mushrooms
  • 1 c. Cannellini Beans (cooked)
  • ½ c. chopped jicama
  • ¼ c. chopped red onion
  • ½ c. sliced hearts of palm
  • ½ c. crumbled feta cheese
  • ¼ c. chopped fresh basil
  • chopped avocado as desired
  • 3 Tbsp. FROM OLIVES TO OIL Oregano EVOO
  • 2 Tbsp. FROM OLIVES TO OIL White Balsamic  Vinegar


Place all chopped ingredients in a medium sized bowl.  Add EVOO and vinegar; toss well.  Add feta cheese to finish.