olimila gourmet emporium olive oil balsamic vinegar gourmet blends
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olimila gourmet emporium olive oil balsamic vinegar gourmet blends
olimila gourmet emporium olive oil balsamic vinegar gourmet blends
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       Hand-Crafted Artisan Goodies  •  Family Owned & Operated 

    Salads

    Watermelon and Balsamic Arugula Salad

    Ingredients

     

    • ½ cup balsamic vinegar

    • ½ tablespoon honey

    • 4 cups Baby Arugula

    • 3 cups Seedless watermelon, cubed

    • ½ cup Pickled Red Onions

    • ¼ cup Feta cheese, crumbled

    • Pine nuts, to taste

    • Olimila Reserve EVOO, to taste

    • Kosher salt, to taste

     

     

    Instructions

    • Drizzle arugula with a little bit of olive oil and season with Kosher salt. Top with cubed watermelon, pickled red onions, feta cheese, and pine nuts. Drizzle generously with The Godfather Balsamic Vinegar. Devour immediately.

    Recipe Details

    Tomato and Basil Salad

    Ingredients:

     

    1 pint Cherry tomatoes, halved

    1/4 Red onion, chopped

    1 tbsp Olimila's Fig Balsamic Vinegar

    1 tbsp Olimila's Blood Orange extra virgin olive oil

    1/4 c Chopped fresh cilantro

    2 Avocados, diced

    Pinch Olimila Himalayan Pink Salt and ground pepper

     

    Directions:Combine tomatoes, onion, vinegar, olive oil and cilantro in a bowl and toss. Add avocado and toss gently. Season to taste with sea salt and pepper.

    Recipe Details

    Olimila's Unicorn Tears Traditional Salad

    Ingredients

     

    organic mixed baby greens

    sliced cherry tomatoes

    toasted almonds

    avocado

    sliced red onion

    croutons

    Olimila's Magicial Unicorn Tears Blend

    finely chopped shallots

    dijon mustard

    Olimila Himalayan Pink Salt and pepper to taste

     

    Directions

     

    Toss the greens, tomatoes, almonds, avocado, onion, and croutons in a bowl. Shake Olimila's Magicial Unicorn Tears Blend very well and add to the salad. Enjoy!

    Recipe Details

    Chopped Spring Salad

    Ingredients

     

    4 tablespoons Olimila's Godmother White Balsamic

    3/4 cup Olimila's Tuscan Herb EVOO

    1 tablespoon dry white wine

    1 small shallot, chopped

    1/2 teaspoon grated lemon zest

    1 head organic romaine lettuce, chopped

    1 small can black olives, thin slice

    5-7 pepperoncini peppers, chopped (optional)

    1 cucumber, diced

    1 red onion, finely diced

    Olimila's Himalayan Pink Salt and pepper

     

    Directions

     

    In a small bowl, whisk together the vinegar, shallot, wine, and lemon zest. Slowly add the olive oil.

     

    Combine the rest of the ingredients in a large bowl and toss with dressing. Salt and pepper to taste.

    Recipe Details

    Lime, Oil, and Garlic Dressing

    Ingredients

     

    1/4 teaspoon Olimila's Himalayan Pink Salt

    1 teaspoon garlic, finely chopped

    2 tablespoons shallots, finely chopped

    1/3 cup lime or lemon juice

    1 cup Olimila's Lusty Meyer Lemon EVOO

    freshly ground black pepper

     

    Directions

     

    In a small bowl, whisk the salt, garlic, and shallots into the lime juice until the salt is dissolved.

     

    Slowly whisk in the Lemon EVOO until emulsified.

     

    Season with salt and pepper and stir in additional lime juice or EVOO to taste.

     

    Yield: makes 1 1/3 cups

    Recipe Details

    Roasted Butternut Squash with Herbed Vinaigrette

    Ingredients

     

    2 tablespoons Olimila's Fig Balsamic Vinegar

    1 tablespoon finely chopped shallots

    1 tablespoon Olimila's Reserve Blend EVOO

    1/4 tablespoon chopped fresh thyme

    1/4 teaspoon salt

    1 1/3 cups cubed peeled butternut squash

    1 cup cubed peeled sweet potato

    1/2 cups green beans

    1/2 cup wax beans

    4 cup trimmed arugula

    1/4 cup vertically sliced sweet onion

    1/4 teaspoon Olimila Himalayan Pink Salt

    1/8 teaspoon freshly ground black pepper

     

    Directions

     

    Preheat oven to 350°.

     

    To prepare dressing, combine first 5 ingredients in a small bowl, stirring well with a whisk.

     

    To prepare salad, combine 1 tablespoon dressing, squash, and sweet potato in a medium bowl; toss well. Place squash mixture on jelly-roll pan or roasting pan in a single layer.

     

    Bake for 15 minutes.

     

    Add green beans and wax beans; bake an additional 10 minutes. Cool slightly. Combine squash mixture, remaining dressing, arugula, and remaining ingredients in a large bowl and toss well.

     

     

     

     

     

    Recipe Details

    Spinach Salad with Fig Balsamic

    Ingredients

     

    1 cup organic baby spinach

    1 tablespoon dried cranberries

    1 orange or 1 small can of mandarin oranges

    1 tablespoon finely sliced red onion

    1-2 tablespoons feta cheese

    Olimila's Himalayan Pink Salt and pepper

    4 tablespoons Olimila's Fig Balsamic Vinegar

    1 cup Olimila's Blood Orange Extra Virgin Olive Oil

    1 tablespoon dijon mustard

     

    Directions

     

    Whisk together the Tangerine Balsamic Vinegar and mustard. Add Blood Orange EVOO in a slow, steady stream until thickened. Add salt and pepper to taste. Combine spinach, cranberries, orange segments, & red onion, in a large bowl. Toss with dressing.

    Recipe Details

    Olimila's Fall Salad

    Ingredients

     

    Oraganic mixed baby greens

    Toasted walnuts

    Dried cranberries

    Organic honeycrisp apple slices

    Olimila's Tuscan Herb EVOO

    Olimila's White Balsamic Vinegar

    finely chopped shallots

    honey mustard

    Olimila's Himalayan Pink Salt and pepper to taste

     

    Directions

     

    Toss the greens, walnuts, cranberries, and apple slices in a bowl. Whisk the dressing ingredients together and add to the salad.

    Recipe Detail

    Pomegranate and Walnut Salad

    Ingredients

     

    10-12 cups organic mixed salad greens, washed and dried

    1 pomegranate, seeds extracted

    3/4 cups walnuts, toasted and coarsely chopped

    1 small shallot, minced

    2 tablespoons OTO Pomegranate Balsamic Vinegar

    2 tablespoons fresh lemon juice

    1/2 cup Olimila Organic Koroneiki EVOO

    Himalayan Pink Salt and freshly ground pepper

     

    Directions

     

    To prepare the vinaigrette, place the minced shallot, vinegar, and lemon juice in a small bowl. Slowly whisk in the EVOO, then season to taste with salt and pepper.

     

    Place salad greens in a large bowl and toss with the vinaigrette. Add half the pomegranate seeds and walnuts, then toss again. Sprinkle the remaining seeds and walnuts over the salad.

    Recipe Details
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