Recipes/Nutrition Facts


Balsamics - per tablespoon:  Calories 14, Carbs 8g , Sugars 7g (no sugar added, all natural sugar from the fruit), Fat 0, Cholesterol 0, Sodium 0 

Olive Oils - per tablespoon: Calories 120, Carbs 0, Sugars 0, Fat 14g (Saturated: 2g - Mono-Unsaturated: 12g), Cholesterol 0, Sodium 0

Artichokes in Merlot - per oz: Calories 25, Carbs 2g , Sugars 1g, Fat 2g, Cholesterol 0g, Sodium 180mg, Protein 0g

Olive Tapenade - per tablespoon: Calories 60, Carbs 0g , Sugars 0g, Fat 6g (saturated fat 1g), Cholesterol 0, Sodium 150mg, Protein 0g


There is no need to refrigerate Grapes & Olives On Tap Naturally Infused Balsamic Vinegars and Olive Oils as they are best used at room temperature. Store them away from heat and light (on your counter, in your cupboard or pantry.)

Our olive oils will last approx. 1 1/2 years after opening. The balsamics will last many years as they are a vinegar and have already been aged several years in oak barrels in Italy. 

Keep Artichokes in Merlot and Olive Tapenade refrigerated after opening. See expiration date on jar.



Find these recipes and over 100 more in our Cookbook,

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Order it now, go to the "Home" page right here on this website! 


Recipes with Tuscan Herb Olive Oil:

Diane's Roasted Tuscan Herb Brussels Sprouts

2 lb. fresh, medium-sized Brussels Sprouts
1⁄4 cup Grapes & Olives on tap Tuscan Herb Olive Oil, plus additional to drizzle
Sea Salt
Fresh Black Pepper

Preheat oven to 400°F.
Rinse sprouts and pat dry with paper towels. Cut Brussels Sprouts in half (if med.-lg.) In a plastic zip-bag, toss sprouts with Tuscan Herb Olive Oil to coat and season with salt and pepper.
Spread in a single layer on a baking sheet and bake 12-15 minutes.

Flip sprouts with a spatula and bake for an additional 12-15 minutes (or until browned and tender, but "al dente".) Drizzle lightly with additional Tuscan Herb Olive Oil and serve.


Diane's Gourmet Tuscan Herb Grilled Cheese Sandwiches 

4 slices of your favorite bread (Italian Ciabatta or sliced bread)
1/4 cup Grapes & Olives on tap Tuscan Herb Olive Oil
4 slices of Pepper Jack or Sharp Cheddar Cheese 
A handful of arugula lettuce
2 Slices of tomato (patted dry with paper towels)
Brush the outside of the top and bottom slices of bread with Tuscan Herb Olive Oil (a pastry brush makes this easy.)
Layer the cheese, tomato and arugula on the bottom slices of bread (olive oil side out.) Salt & pepper the tomato to taste. Cover with the top piece of bread.
Grill until cheese melts and bread is toasty brown and crunchy. (In a panino grill, oven-broiled or pan toasted on the stove.) 
Yield: 2 sandwiches (increase quantities for additional.) A bonus: Your home will have the beautiful aroma of the herbs in the Olive Oil.

Recipe with Strawberry Balsamic Vinegar:

Fruit Salad with Raspberry and Strawberry Dressing

1 cup fresh or frozen Raspberries
½ cup Ricotta Cheese
1 Tbsp. Honey (or to taste)
½ cup plain Yogurt
6 cups mixed Fresh Fruit Chunks
Grapes & Olives On Tap Strawberry Balsamic Vinegar

Puree the raspberries in a food processor or blender, along with the ricotta and honey. Stir in the yogurt until blended.

Pour dressing over fruit; drizzle with Strawberry Balsamic Vinegar.

Recipe with Basil Olive Oil and Strawberry Balsamic Vinegar:


Green Bean Salad with Basil and Strawberry Vinaigrette

2 lbs. Green Beans, trimmed
3 Shallots, minced
2 Tbsp. Grapes & Olives On Tap Strawberry Balsamic Vinegar
¼ cup Grapes & Olives On Tap Basil Olive Oil
2/3 cup fresh Basil leaves, chopped
2/3 cup Romano Cheese, grated
Additional grated Romano Cheese 

Cook beans in a large pot of rapidly boiling salted water until just crisp-tender. Rinse with cold water, drain, and transfer to bowl. Combine shallots and Strawberry Balsamic Vinegar. Gradually mix in Basil Olive Oil and add chopped basil. Add enough dressing to beans to coat. Gently mix in 2/3 cup Romano cheese. Season with salt and pepper.

Place beans on platter, top with additional Romano cheese.

Recipe with Basil Olive Oil and Chocolate Balsamic Vinegar:

Peppers with Balsamic and Herbs

¼ cup Grapes & Olives On Tap Basil Olive Oil

1 large Onion, halved and thinly sliced
4 medium Red Bell Peppers, cut into ¼” strips
4 medium Green Bell Peppers, cut into ¼” strips
½ cup fresh Parsley, minced
1/3 cup fresh Basil, shredded, or 1 ½ tsp. dried Basil
1 Tbsp. fresh Thyme or 1 tsp. dried Thyme
1/3 cup Grapes & Olives On Tap Chocolate Balsamic Vinegar
Salt and Black Pepper

In a large skillet, warm the Basil Olive Oil over medium heat. Add the onion and cook until softened but not browned, about 3 minutes. Add the red and green bell peppers and toss to coat with the Basil Olive Oil. Cover and cook, stirring occasionally, until the peppers are tender, about 10 minutes.

Add the parsley, basil and thyme and cook, uncovered for 5 minutes. Stir in the Chocolate Balsamic Vinegar and cook another 5 minutes. Season with salt and black pepper to taste. Serve.

Recipe with Garlic Mushroom Olive Oil:

Bow Tie Pasta with Winter Squash and Walnuts

1 lb. Winter Squash (e.g., acorn, butternut), peeled, seeded and cubed
1 lb. Bow Tie Pasta
1 Tbsp. Grapes & Olives On Tap Garlic Mushroom Olive Oil
2 cloves Garlic, minced
3 Tbsp. Fresh Parsley, minced
2 Tbsp. Walnuts, chopped
¼ cup Parmesan Cheese, freshly grated

Cook squash in boiling, salted water for approximately 10 minutes or until tender. Drain and mash.

Meanwhile, cook pasta according to package directions; drain. Heat Garlic Mushroom Olive Oil in skillet over medium heat. Add garlic and sauté 30 seconds. Add mashed squash and parsley, with salt and pepper to taste, and sauté for 1-2 minutes or until squash is slightly browned. Toss the drained pasta with squash mixture.

Top with walnuts and parmesan cheese and serve.

Recipes with Blood Orange Olive Oil:

Spinach-Orange Salad

¼ cup Grapes & Olives On Tap Blood Orange Extra Virgin Olive Oil
1 tsp. grated Orange Rind
¼ cup Orange Juice
1 tsp. Sugar
½ tsp. Soy Sauce
¼ tsp. Salt
1 pkg. fresh Spinach (10 oz., about 8 cups)
1 ½ cups Celery, sliced
1 small Red Onion, thinly sliced (about 1 cup)
1 Orange, peeled and segmented, segments cut in half
1/3 cup Croutons, optional

In small bowl, whisk together Blood Orange Extra Virgin Olive Oil, orange rind, orange juice, sugar, soy sauce and salt. In large salad bowl, toss together spinach, celery, onion and oranges. Add dressing, toss to coat. Top with croutons, if desired.

Arugula Salad with Orange and Fennel

4 cups Arugula, washed

½ Fennel Bulb, sliced into thin strips
2 large Navel or Blood Oranges, peel and white pith removed, segments cut into bite-size pieces

Grapes & Olives On Tap Blood Orange Extra Virgin Olive Oil
Grapes & Olives On Tap Chocolate Balsamic Vinegar
Salt & Pepper to taste

1/3 cup Pine Nuts or slivered Almonds, lightly toasted

Toss together arugula, fennel and oranges. Splash with Blood Orange Extra Virgin Olive Oil and Chocolate Balsamic Vinegar. Add salt & pepper to taste. Sprinkle with nuts and serve.

Recipe with Chocolate Balsamic Vinegar and Garlic Mushroom Olive Oil:

Filet Mignon On Charred Onions & Zucchini w/Balsamic

1 cup plus 2 Tbsp. Red Wine (Cabernet Sauvignon or Pinot Noir)
1 cup Grapes & Olives On Tap Chocolate Balsamic Vinegar
1 Shallot, peeled and halved
1 Tbsp. Butter, cut into 2 pieces

Meat & Vegetables:
4 tsp. Grapes & Olives On Tap Garlic Mushroom Olive Oil
1 large White Onion, peeled and sliced ¼” thick
2 medium Zucchini, trimmed and sliced ¾” thick
4 trimmed Filet Mignons (4 oz. each)

For sauce:
Cook wine, Chocolate Balsamic Vinegar and shallot in a saucepan over medium-high heat until reduced to 1/3 cup. Remove from heat; discard shallot. Whisk in butter, one piece at a time. Season with salt and freshly ground pepper to taste. Keep warm.

For meat & vegetables:
Heat a heavy cast-iron skillet over high heat until very hot. Add 2 tsp. Garlic Mushroom Olive Oil. Place onion in skillet and cook until lightly charred but not blackened. Separate into rings and transfer to paper towels. Season zucchini with salt and pepper. Add 1 tsp. Garlic Mushroom Olive Oil to hot skillet and sear zucchini until brown on each side. Transfer to paper towels.  Brush meat with remaining Garlic Mushroom Olive Oil and season with salt and pepper. In the same skillet, sear meat 2 minutes on each side for rare or longer to taste.

Arrange 3 zucchini slices on each of 4 warm plates. Place 3-4 onion rings over zucchini. Put a filet on top of onion. Spoon sauce around each filet, top with more onion rings and serve.

Recipes with Pecan Praline Balsamic Vinegar:

Sherry’s Brie Cheese Appetizer

1 round Brie Cheese
Fig Preserves
Grapes & Olives on Tap Pecan Praline Balsamic Vinegar
Candied Pecans

Remove Brie cheese from the package and place on a microwave-safe dish with a rim.

Place in microwave and heat on high for30-40 seconds or until bubbly.

Remove from microwave and cover generously with fig preserves. Ribbon-drizzle the Pecan Praline Balsamic Vinegar over the top. Sprinkle with candied pecans.

Serve with crackers or crostini.

Ravioli with Sage Cream Sauce

1 8- to 9-ounce package refrigerated Ravioli

1 ½ Tbsp. Butter

¼ cup Pecans, chopped
1/3 cup Shallots, finely chopped
1 ½ Tbsp. fresh Sage, chopped, or 1 ½ tsp. dried Sage Leaves, crumbled
¾ cup dry White Wine
2/3 cup Heavy Cream

Parmesan Cheese shavings

Grapes & Olives On Tap Pecan Praline Balsamic Olive Oil

Cook ravioli in large pot of boiling salted water until just tender, about 8 minutes. Drain well.

Meanwhile, melt butter in heavy medium skillet over medium heat. Add pecans and stir until slightly browned and fragrant, about 3 minutes. Using slotted spoon, transfer pecans to small bowl. Add shallots and sage to same skillet. Sauté until fragrant, about 30 seconds. Add wine and cream, increase heat and boil until sauce is reduced to approximately ¾ cup, about 5 minutes.

Add ravioli to sauce; toss. Season with salt and pepper to taste. Sprinkle with pecans and Parmesan cheese, drizzle lightly with Pecan Praline Balsamic Vinegar.

Recipes with Rosemary Olive Oil:

Herb-Roasted Potatoes

3 lbs. small new White or Red Potatoes

6 Tbsp. unsalted Butter
3 Tbsp. Grapes & Olives On Tap Rosemary  Olive Oil
3 large Garlic Cloves, crushed

½ cup chopped fresh Parsley
1 Tbsp. fresh Thyme, minced, or ½ tsp. dried Thyme
1 ½ tsp. fresh Rosemary, minced, or ½ tsp. dried Rosemary
1 ½ tsp. Paprika
Dash of Cayenne Pepper
½ tsp. Salt
¼ tsp. Black Pepper, freshly ground

Preheat oven to 375°F. Scrub the potatoes well and pat dry.

In a large roasting pan, melt the butter in the Rosemary  Olive Oil over moderate heat. Add the garlic, parsley, thyme, rosemary, paprika and cayenne. Add the potatoes and roll them in the seasoned butter to coat well.

Bake, basting potatoes occasionally with the butter, for about 40 minutes, or until the potatoes are tender. Season to taste with the salt and black pepper.

 Rosemary Focaccia

1 pkg. (16 oz.) hot roll mix, such as Pillsbury’s

1 cup hot Water (120°-130°F)
4 Tbsp. Grapes & Olives On Tap Rosemary Olive Oil, divided
1 Egg
3 tsp. fresh Rosemary, chopped, divided
1 tsp. Black Pepper, freshly ground
¾ tsp. Kosher Salt

Preheat oven to 375°F. Coat 13” x 9” baking pan with cooking spray.

In large bowl, combine roll mix (with yeast packet), water, 2 Tbsp. Rosemary Olive Oil, egg and 1 tsp. rosemary. Stir until dough pulls away from sides of bowl. On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover and let rest about 5 minutes.

Press dough into prepared baking pan. Cover and let rise in warm place until doubled in bulk, 20-30 minutes. Press indentations 1”-2” apart into dough, using index finger or the handle of a wooden spoon. Make sure not to press through to bottom of the pan.

Drizzle dough with remaining Rosemary Olive Oil, allowing some to collect in indentations. Sprinkle with black pepper and remaining rosemary. Bake 15 minutes or until golden. Cool on rack 5 minutes. Remove from pan, cut into squares.

Serve warm or at room temperature.

Recipes with Meyer Lemon Olive Oil:

Baked Orange Roughy

¼ cup dry white wine
4 Orange Roughy Fillets, about 6 oz. each
2 Tbsp. Grapes & Olives On Tap Meyer Lemon Olive Oil
2 Tbsp. fresh Basil, chopped
1 tsp. Black Pepper, freshly ground
2 Lemons, zested

Preheat oven to 325°F. Pour wine into baking dish. Brush both sides of fillets with Meyer Lemon Olive Oil and place in baking dish in a single layer.

Combine the basil, black pepper and lemon zest and sprinkle over fillets.

Bake for 20 minutes or until fillets flake easily with a fork. Remove fillets and serve.

Potato Salad with Herbs and Lemon

¾ cup Grapes & Olives On Tap Meyer Lemon Olive Oil

¼ cup fresh Lemon Juice
1 ½ tsp. grated Lemon Peel
Salt and Black Pepper
1 Green Bell Pepper, diced
1 cup Onion, chopped
¼ cup fresh Cilantro or Parsley, finely chopped
¼ cup fresh Basil, finely chopped
¼ cup fresh Mint, finely chopped

2 ¼ lbs. small Red-skinned Potatoes, unpeeled

WhiskMeyer Lemon Olive Oil, lemon juice and lemon peel in small bowl to blend. Season dressing with salt and pepper to taste. Place ½ cup dressing in large bowl. Mix in green pepper, onion, cilantro or parsley, basil and mint.

Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain; cool 15 minutes. Cut potatoes into ½ -inch cubes. Add potatoes to bowl with dressing and toss to blend. Let stand 10 minutes. Season to taste with salt and pepper, adding more dressing if desired.

Serve at room temperature.


Recipes with Cran Orange Balsamic Vinegar:


Chicken Salad with Cranberry-Orange Vinaigrette

1 bag mixed lettuces

1 ¼ cups cooked chicken

2 oranges, segmented

¼ cup cashews

¼ cup Cranraisins

Grapes & Olives On Tap Cran Orange Balsamic Vinegar

Grapes & Olives On Tap Rosemary Olive Oil

Divide and Arrange lettuce on large salad plates. Top each with chicken, oranges, cashews and Cranraisins.

Drizzle each serving with CranOrange Balsamic Vinegar and Rosemary Olive Oil.

Lynn’s Cran Orange Chicken and Rice

Diced celery

Chopped walnuts

Chopped apples


Hot, cooked Jasmine rice (Quantity depending on servings)

Fresh spinach leaves

Grapes & Olives On Tap Cran Orange Balsamic Vinegar

Arrange spinach leaves on individual plates. Combine all other ingredient and pour over spinach. This will cause the spinach to wilt and will combine the flavors of all ingredients.

Drizzle with Cran Orange Balsamic Vinegar.


Cranberry-Orange Pork Tenderloin

2 1lb. pork tenderloins

1/3 cup orange marmalade

¾ cup dried cranberries

2 Tbsp.Grapes & Olives On Tap Cran Orange Balsamic Vinegar

Salt and pepper, to taste

Combine the marmalade, cranberries, and CranOrange Balsamic Vinegar.

†Cut a slit lengthwise in each tenderloin. Fill the tenderloin with the combined ingredients and tie it closed with kitchen string.

Sprinkle any remaining ingredients over the tenderloin, drizzle a bit more Cran Orange Balsamic Vinegar, and season with salt and pepper.

Roast uncovered at 375°F for 30-45 min., or until an internal temperature of 150-160°F is reached.

Let the roast sit 5 minutes before removing the string and slicing.


Alejandro’s Poached Pears in Red Wine

5 or 6 fresh, whole pears ( not overly ripe)

3 cups red wine

¼ cup Grapes & Olives On Tap Cran Orange Balsamic Vinegar

1 cup sugar

A pinch of black pepper

2 cloves

Ice cream (Your flavor choice!)

†Peel pears and cut a small piece from the bottom of each pear to stand. Leave pear stem in place.

Add wine, Cran Orange Balsamic Vinegar, sugar, pepper and cloves to a saucepan and heat on med. high until all sugar dissolves.

Place pears in saucepan standing with stem up. Cook for approx. 15 minutes until tender, but not too soft, (insert a toothpick to test firmness.)

Remove pears from pan to cool. Set aside.

Lower heat under pan and simmer until wine and balsamic are reduced to a syrupy sauce (approx. 10 minutes.) Remove pan from heat.

Cut pears in half and remove core and seeds. (Leave pear stem in place.)

Serve 2 halves per dish (one horizontal, one vertical, if dish allows.)

Add one scoop of ice cream to each dish and drizzle all with the wine and balsamic reduction.