Balsamic Fruit Salad

Okay, yes it sounds crazy and slightly out-there however, this fruit salad recipe is light, refreshing and perfect after a heavy meal! It will have your guests so excited about fruit salad that you may have to end up preparing more…. Prepare it for a party, get together or event of your choosing!





2 c. strawberries

2 c. pineapple

2 c. green grapes

2 c. blueberries

2 c. orange, cut up into small wedges

2 c. watermelon/melon of your choice

1/2 c. aged Traditional 18 year Balsamic  ( WE LOVE THESE balsamics: espresso, dark chocolate, peach, cranberry pear, apricot, coconut)



2 c. blueberries

2 c. strawberries

2 c. raspberries




  1. Cut all fruit necessary and place into large bowl.
  2. Mix all fruit together and pour balsamic vinegar of your choosing.
  3. Refrigerate at least 4-5 hours until chilled and serve alone OR on top of Vanilla Gelato/Greek Yogurt!


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Sesame Ahi Tuna

Any fish lover can appreciate this recipe as it is packed full or flavor and super easy to make. Switch up with fresh tuna versus salmon and add some serious flavor using our Asian inspired products! Give it a try!




2 lb. tuna steaks, about an inch thick

3 Tbs. Honey Ginger White Balsamic vinegar

1/4 c. Japanese Roasted Sesame Oil (ours- if you haven’t tried it, you’re missing out)

1 Tbs. fresh, grated ginger

1 c. roasted sesame seeds

2 garlic cloves, minced

2 Tbs. Soy Sauce

1 tsp. Miso paste

A pinch of Roasted Garlic sea salt (ours)

1 tsp. Eureka Lemon Extra Virgin Olive Oil (Fused Agrumato)- for drizzling after it’s done cooking! You can also use an unflavored premium extra virgin like PICUAL!



  1. In a large bowl, whisk together the oil, vinegar, ginger, soy sauce, miso paste, and minced garlic. Add the tuna steaks and turn to coat; allow to marinate for 30 minutes.
  2. Remove the tuna steaks from the marinade, and press into the sesame seeds to coat. Pour the marinade into a small saucepan and bring to a simmer over medium-high heat. Reduce heat to medium, and simmer until the sauce has reduced and thickened, 5 to 10 minutes.
  3. While the sauce is cooking, sear the tuna in a small amount of oil in a skillet over medium-high heat to desired doneness. Pour sauce over tuna to serve.


We served our Ahi Tuna steaks with steamed potatoes, Asian coleslaw and asparagus!


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Roasted Garlic Beef & Vegetables

Another winter dish that’s healthy, fills you up and perfect for any family! Give our Roasted Garlic Beef Roast a try!


1 whole garlic head, minced
1/3 c. Traditional 18yr. Balsamic Vinegar, Pomegranate Balsamic or Fig Balsamic- get creative with the Espresso Balsamic!
1/4 tsp. Robusto smoked sea salt – we carry this salt: it’s smoked with Alderwood!
1/4 tsp. Mediterranean Rub/BBQ rub
4-5 Tbs. Premium extra virgin olive oil- we LOVE- Manzanillo, Picholine or Picual varieties- also, you can use a flavored extra virgin like garlic infused evoo!
1/4 tsp. dried basil
1/4 tsp. dried thyme
1/4 tsp. black pepper
1 (3-pound) beef tenderloin

1. Preheat oven to 400°. (Temperature may very depending on oven heat intensity- you may have to cook on 350°)

2. Mince garlic on cutting board.

3. Remove excess fat from beef tenderloin if visible and place on a broiler pan or deep dish tray. Add olive oil, balsamic, spices, salt and rub. Make sure to coat the meat well and be sure to dowse with extra oil/vinegar as the meat cooks.

4. Roast at 400° for 40 minutes or until thermometer registers 145° (medium-rare) to 160° (medium). Use a meat thermometer to measure temperatures!

5. Place tenderloin on a platter. Cover and let stand 10 minutes before slicing.


  1. Preheat oven to  350°.
  2. Cut up vegetables of your liking- we LOVE: butternut squash, asparagus, potatoes, sweet potatoes, brussel sprouts, etc.
  3. Cover broiler pan with nonstick aluminum paper. Place precut veggies into a broiler pan or deep dish tray.
  4. Coat veggies with 4-5 Tbs. of extra virgin olive oil, sea salt, pepper and spices. (You can also add a touch of herbed mustard for a great flavor!)
  5. Roast for 35-40 minutes, make sure to stir veggies occasionally for even cooking throughout every 10 minutes.
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Savory Beef Stew



Winter dishes are known for their savory flavors and element of warmth, so here’s our rendition of a typical winter stew. We love using a slow cooker however, this recipe can easily be made on a the stove top in a pot!



  • 1-1/2 lbs. boneless beef chuck roast, cut into 1-inch cubes or smaller
  • 3 medium potatoes, peeled and cubed
  • 3 water
  • 1-1/2 c. fresh baby carrots
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 medium onion, chopped
  • 1 c. of frozen corn
  • 1 c. kale, cut into ribbons
  • 1 celery rib, chopped
  • 2 Tbs. Premium Extra Virgin Olive Oil, we recommend Coratina or Picual varieties!
  • 2 tps. beef bouillon granules
  • 1 garlic clove, minced
  • 2 Tsp. Traditional 18yr. balsamic vinegar
  • 3/4 tsp. Durango smoked sea salt
  • 1/4 tsp. fresh pepper
  • 3/4 c. cold water
  • 2 c. frozen peas, thawed
  • 1 egg to top, added as a final touch
  • Spice it up- Use a spicy extra virgin to top your stew for an extra kick!


  1. Place the beef, potatoes, hot water, carrots, soup, onion, celery, olive oil/vinegar, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low for 6-8 hours or until meat is tender.
  2. Add in peas/corn. Boil egg in a separate pot and then add as final touch. (3 quarts).
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Oregano Pasta Salad

Want a quick dinner recipe for tonight?

Pasta Salad with Oregano White Balsamic

3 cups dried fusilli pasta
1/2 cup plus 2 tablespoons UP Koroneiki extra-virgin olive oil
1/2 cup Oregano White Balsamic Vinegar
Optional* 1 cup cubed rotisserie chicken
1 cup diced English cucumber
1 cup halved cherry tomatoes
1/4 cup diced red onion (about 1/2 small)
1/4 cup chopped fresh flat-leaf parsley
1/2 tsp of Pink Himalayan Sea Salt
1/2 tsp of Black Pepper

Bring a large pot of salted water to a boil. Add the fusilli and cook until al dente, according to the package directions. Drain in a colander, rinse with cold water and shake until very dry. Transfer the pasta to a large mixing bowl, drizzle 2 tablespoons of the olive oil over it and toss well to coat.

Add the chicken, cucumber, tomatoes, onions and parsley. Season with salt and toss well to combine.

In a small bowl, whisk together the vinegar and remaining 1/2 cup olive oil; pour it over the salad and mix. Taste and adjust the seasoning if necessary. Refrigerate for 30 minutes prior to serving. Sprinkle with fresh parmesan cheese for added flavor!


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Summer Peach Fruit Salad


Okay, so its summer and what’s better than fruit salad? Nothing and even better when it’s on-the-go! Try out this recipe and put it into portable containers! We chose mason jars!

Summer Fruit Salad

1 cup blueberries
1 cup strawberries
1 cup mango, diced
1 cup green grapes, halved
1 cup pineapple, diced
1/2 cup Aged Peach White Balsamic Vinegar or any other white balsamic
1/2 cup of fresh pressed orange juice

1. Cut all fruit on a cutting board and place into a large bowl.
2. Once all the fruit has been cut, make “dressing” for fruit salad in a separate bowl by mixing the Peach White Balsamic & orange juice together!
3. Pour “dressing” over fruit salad and refrigerate!
4. Pour into containers and take on-the-go!


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Peach Balsamic Bellini













Tomorrow we are featuring a Bellini Style Drink with our Peach White Balsamic Vinegar and Soda Water that is not only healthier than drinking soda but also full of flavor!

Fresh White Peach Bellini
Yield: 4 servings

Prep time: 5 minutes


• 5 cups sparkling water

• 3-4 Tbs. Agave Syrup

• A few mint leaves

• 1/4 cup Aged White Peach Balsamic or Cranberry Pear Balsamic

• 1 cup of frozen peaches and other fruit if desired

• Ice


Place the ice in 4 tall, pint-sized glasses. Pour 1-1/4 cups of sparkling water and 1 tablespoon of Balsamic vinegar into a pitcher.  Pour!

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Greek Summer Salad

We hear it all the time…. “I want a salad that will fill me up and leave me satisfied..”. Okay, so we’ve come up with a salad recipe that will knock your tastebuds out of the water and you will walk away happy!




2 cups butter lettuce

4 cups of romaine (which you can substitute for any other kinds)

6-8 oz. grilled or roasted chicken breast

3 Tbs. Greek Feta

1-2 Persian Cucumbers, sliced thinly

1 cup of cherry tomatoes

1/2 cup of black kalamata olives

1/2 cup of red onion (rinse in warm water to get rid of strong flavor)

1-2 bell peppers, diced into small pieces



1. Cut lettuce and ingredients.

2. Place lettuce in a bowl and mix thoroughly to make sure butter lettuce and romaine mix evenly.

3. Toss in all other ingredients and leave the chicken for last!

4. Add freshly grilled chicken on top!

5. Toss salad with your favorite vinegar and olive oil! We recommend:


VINAIGRETTE PAIRING: Mix together with a whisk in a bowl or just drizzle on top of salad) 

4 Tbs. Tuscan Herb Extra Virgin Olive Oil

3 Tbs. Sicilian Lemon White Balsamic Vinegar or Traditional 18yr. Balsamic Vinegar

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Sun-dried Tomato Vinaigrette

This is a quick vinaigrette recipe that will have all your guests licking the salad bowls clean! Give it go!


  • 1/4 cup Traditional 18yr. Balsamic Vinegar
  • 1/2 cup of Basil Extra Virgin Olive Oil or any Ultra Premium (unflavored) Extra Virgin
  • 1 medium shallot, minced
  • 8 sund-dried tomatoes packed in oil, drained
  • 6 medium basil leaves
  • 1 medium garlic clove
  • cracked pepper
  • pinch of garlic sea salt


1. Bring the balsamic and shallots to a boil over moderate heat in a sauce pan, reduce to approximately 2 tablespoons, about 2 minutes.

2. Transfer reduction to the food processor. Add next 4 ingredients plus 1/4 cup of water and process until minced.

3. With food processor on, add oil in steady stream.

4. Transfer vinaigrette to a bowl.




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Strawberry Orange Spinach Summer Salad

Who doesn’t love salad during the warm weather months? The best part about salads is that you can customize them to your liking with whatever dressing/vinaigrette you prefer and you can keep it interesting everyday!

This recipe is a SUMMER STAPLE at Under the Olive Tree for all occasions whether it is a BBQ, party or even 4th of July! This salad is so easy, healthy and delicious everyone will indulge, so here is what you need:






1 cup of fresh strawberries

5-6 cups of spinach, mezclun mix, butter lettuce or anything lettuce you like!

1 avocado, sliced fresh

3 Tbs. of goat cheese

4-5 Tbs of caramelized onions (recipe below)

3 Tbs. of tortilla strips (buy them or make your own)

2-3 Campari tomatoes or cherry tomatoes

6 Tbs. of our Blood Orange Extra Virgin Olive Oil (Fused=olives + fruit were crushed at the time of production)

4 Tbs. of our Aged Strawberry Balsamic


1. Cut up strawberries, avocado and tomatoes then place into 3 seperate bowls.

2. Grab a large salad bowl and place lettuce inside. Add tortilla strips and goat cheese crumbles on top.

3. Add tomato, caramelized onion, avocado and tomato on top of the lettuce.

4. Mix the Strawberry Balsamic and Blood Orange EVOO together in a bowl and whisk until uniform consistency appears. Add Himalayan sea salt and fresh ground pepper if you wish!

5. Add vinaigrette to salad and toss thoroughly!

6. Grab serving utensils and enjoy!

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