PizzaOlio Bread Dipper
Directions: Pour Olive Oil, Balsamic and Spice mix into a dipping bowl. Add spice.
Serve with Focaccia, French bread, Ciabatta or your favorite artisan bread.
Wild Mushroom & Sage Bread Dipper
- 1 Tablespoon Wild Mushroom & Sage Olive Oil (Olivelle)
- 1 Tablespoon Harvest Fig Balsamic Vinegar (Olivelle)
- 1 pinch of Ground Butcher's Spice Blend (Olivelle)
Pour Olive Oil, Balsamic and Spice blend into dipping bowl. Serve with Focaccia, French Bread, Ciabatta or your favorite artisan bread.
Ritzy Rhubarb Salad Dressing
Season with sea salt and pepper
Note: Refrigerate any remaining dressing.
Italian Salad Dressing
- ¼ Cup Tuscan Herb EVOO (Olivelle)
- 2 Tablespoons Garlic & Herb EVOO (Olivelle)
- 3 Tablespoons Prosecco Italian White Wine Vinegar (Olivelle)
- 1 Teaspoon Parmesan & Asiago Dipper & Seasoning (Olivelle)
Season with sea salt and cracked pepper as desired.
Note: Refrigerate any remaining dressing.
Damn Good Maple Vinaigrette
- 3 Tablespoons Maple Vinegar (Stoney Brook Farm)
- 2 Tablespoons Maple Syrup (Wild Country or Minnesota Syrup Co)
- 2 Tablespoons Damn Good Mustard (Lake Superior Spice Co.)
- 1/3 Cup Sweet Cream Butter Olive Oil (Olivelle)
- 1/4 Teaspoon Grey Fine Sea Salt (Le Guérandais)
Note: Refrigerate any remaining dressing.
Wild Rice Pancake Mix
- 1 Cup Farmhouse Pancake Mix (Stonewall Kitchens)
- 1 Large Egg
- 2 Tablespoons Sicilian Lemon Olive Oil (Olivelle)
- 1/2 Cup Milk or Buttermilk Cup cooked and cooled Wild Rice (Spirit Lake Native Farms or Light MN Cultivated Wild
Rice)
- ¾ Cup Tart Dried Cherries (Chukar Cherries) or Organic Dried Cranberries (Made in Nature)
Directions: Follow the instructions for preparation on the Farmhouse Pancake Mix making the additions/ substitutions as noted above.
Yield: Six 5-inch pancakes.
Note: For a thinner batter increase milk by one tablespoon until desired consistency is achieved.
until desired consistency is achieved.
Tip: The Nor Pro Batter Dispenser makes pouring pancakes easy.
Frantoia Bread Dipper
• 1 Tablespoon Frantoia (Olivelle) Olive Oil,
• 1 Tablespoon Barrel Aged (Olivelle) Balsamic Vinegar
• 1/2 Teaspoon Tuscan Dipping Herbs (Sutter Buttes)
Directions: Pour Olive Oil, Balsamic and Spice mix into a dipping bowl. Add spice.
Serve with Focaccia, French bread, Ciabatta or your favorite artisan bread.
Maple Vinaigrette
- 2 Tablespoons Maple (Stoney Brook Farm) Vinegar
- 3 Tablespoons Avocado (Olivelle) Extra Virgin Olive Oil
- 2 Tablespoons Black Pepper (Olivelle) Extra Virgin Olive Oil
- 2 Tablespoons Maple (Wild Country) Syrup
- 1 Tablespoon Boetie's Mustard
- 1/8 Teaspoon Grey Fine Sea Salt
Note: Refrigerate any remaining dressing.
Sweet Ginger Dressing
- 1/3 Cup Toasted Sesame Seed Oil (Olivelle)
- 1/3 Cup Black Garlic Tamari Balsamic Vinegar (Olivelle)
- 3 Tablespoons Minced Sweetened Ginger Slices (Woodstock)
Triple Dill Dressing
- 2 Tablespoons Prosecco (Olivelle) Sparkling Wine Vinegar
- 3 Tablespoons Sicilian Lemon (Olivelle) Extra Virgin Olive Oil
- 2 Tablespoons Dill (Olivelle) Extra Virgin Olive Oil
- 1 Tablespoons Tzatziki World Spice (Olivelle)
- 2 Teaspoons Dill Pickle Mustard (Terrapin Ridge)
Tarragon Vinaigrette
- 3 Tablespoons Tarragon (Olivelle) Balsamic Vinegar
- 3 Tablespoons Basil Genovese (Olivelle) Extra Virgin Olive Oil
- 2 Tablespoons Sicilian Lemon (Olivelle) Extra Virgin Olive Oil
- 2 Teaspoons Boetie's Stone Ground Mustard
- Season with additional salt and pepper as desired
Key Lime & Strawberry Salad Dressing
- 3 Tablespoons Key Lime (Olivelle) Olive Oil
- 2 Tablespoons Black Pepper (Olivelle) Olive Oil
- 3 Tablespoons Strawberry (Olivelle) Balsamic
- 1 Teaspoon Feta & Herb Dipper (Olivelle)
- Season with sea salt and cracked pepper as desired
Northern Lights Dressing
- 3 Tablespoons Harvest Fig (Olivelle) Balsamic
- 1/3 Cup Blood Orange (Olivelle) Extra Virgin Olive Oil
- 1 ½ Teaspoons Northern Lights spice mix (Wayzata Bay Spice Company)
- Add additional seasoning as desired.
Lingonberry Salad Dressing
- 3 Tablespoons Meyer Lemon Balsamic Vinegar (Olivelle)
- 1/3 Cup Blood Orange (Olivelle) Extra Virgin Olive Oil
- 2 Tablespoons Lingonberry (Elki) Fruit Spread
- Season with sea salt and pepper.
Sweet Heat Salad Dressing
- 1/3 Cup Key Lime (Olivelle) Extra Virgin Olive Oil
- 3 Tablespoons Pineapple Habanero (Olivelle) Balsamic Vinegar
- 4 Strips Candied Ginger (Agrimontana) finely diced
- Add salt and pepper as desired.
Zesty Basil Peach Salad Dressing
- 3 Tablespoons Basil Genovese (Olivelle) Olive Oil
- 2 Tablespoons Black Pepper (Olivelle) Olive Oil
- 3 Tablespoons Summer Peach (Olivelle) Balsamic Vinegar
- 1 Teaspoon Feta & Herb Dipper (Olivelle)
Spice Salad Dressing
- 3 Tablespoons Smoked (Olivelle) Balsamic Vinegar
- 1/3 Cup Fiesta Spice (Olivelle) Extra Virgin Olive Oil
- 1 Teaspoon Sweet Smoked Chili Rub & Seasoning (Olivelle)
- Serving suggestion: Try in on a hearty tossed salad, with chicken, steak or shrimp.
Tuscan Herb/Crisp Anjou Pear Salad Dressing
- 1/3 Cup Tuscan Herb (Olivelle) Olive Oil
- 3 Tablespoons Crisp Anjou Pear (Olivelle) Balsamic Vinegar
- 1 Teaspoon Feta & Herb Dipper (Olivelle)
- Season with sea salt and cracked pepper as desired.
Elegant White Truffle Salad Dressing
- 3 Tablespoons White Truffle (Olivelle) Balsamic Vinegar
- 1/3 Cup Tuscan Herb (Olivelle) Extra Virgin Olive Oil
- 1 ½ Teaspoons Parmesan & Asiago Bread Dipper & Seasoning
- The perfect dressing for a mixed green salad, topped with parmesan shavings and seasoned croutons.
- Season with additional sea salt and pepper as desired.
- Garnish with Leonardi Balsamic Pearls.
PizzaOlio Bread Dipper
- 1 Tablespoon PizzaOlio (Olivelle) Olive Oil
- 1 Tablespoon Smoked (Olivelle) Balsamic Vinegar
- 1/2 Teaspoon Parmesan Asiago (Olivelle) Dipper
- Pour Olive Oil, Balsamic and Spice mix into a dipping bowl. Add
- spice. Serve with Focaccia, French bread, Ciabatta or your favorite artisan bread
