Olive Oil & Vinegar Ratios
Typical Ratios: 1 part =1 Tbsp.
Bread Dippers: Mix 2 parts Olive Oil with 1 part Balsamic Vinegar
Mild Salad Dressings/ Vinaigrettes: Mix 2 or 3 parts Olive Oil with 1 part Balsamic Vinegar
Bold Salad Dressings: Mix equal parts Olive Oil and Balsamic Vinegar
Marinades: Mix equal parts Olive Oil and Balsamic Vinegar
1/4 cup Sunny Olive Traditional Balsamic (or any flavor balsamic)
2 tsp Dijon mustard, more or less to taste (optional)
1/2 tsp sea salt, to taste
Freshly ground black pepper
3/4 cup Sunny Olive Extra Virgin Olive Oil (your choice)
Whisk together first four ingredients in a bowl. Add olive oil in a slow, steady stream, whisking to combine. Toss lightly with mixed greens and serve. Toss right before serving and don’t overdress.
For additional flavor, add minced shallot, garlic, Dijon Mustard, a spoonful of tapenade, a dash of soy sauce or a few drops of honey. Oil and vinegar will not stay together for long, so adding 1 teaspoon of Dijon Mustard or light mayo helps to create an emulsification.
*We recommend dressing an average 1 person salad with 1-2Tbsp of your favorite vinaigrette.
Your choice of Sunny Olive Balsamic Vinegar
Your choice of Sunny Olive Extra Virgin Olive Oil
On average use: ¼ cup total for every 1 lb. of protein. It just needs to coat the protein.
Whisk equal parts of oil and vinegar and pour into a Ziploc bag. Add protein, seal bag and try to remove as much air as possible. Refrigerate 6 hours to overnight.
We recommend coating the protein with any of our olive oils and letting it sit for 20-30 minutes at room temperature. After the protein has been cooked then use the balsamic in a finishing step.
*Let the protein come to room temperature in marinade just before cooking.
Add 1-2 Tbsp. to sauté pan over medium or medium-high heat. You do not need high heat.
Sauté your favorite vegetables, chicken, beef, or fish with 2 tablespoons of any of our EVOO. You can also use our EVOO to scramble or fry eggs. To finish your dish, drizzle with a small of amount of balsamic vinegar to enhance the flavor.
Heat pan with 1-2 tablespoons of EVOO, then brush your meat, poultry, fish, or vegetables with your choice of balsamic vinegar. Cook over medium heat until ready.
Fry with Extra Virgin Olive Oil
Our ultra-premium EVOO has a high smoke point. It is low in free fatty acids and high in polyphenols (antioxidants).
Replace canola oil and vegetable oil 1:1 in any baked good (brownies, muffins etc.).
Substitute our Butter Infused Olive Oil instead of regular butter in any recipe (see conversion chart).
Bring 1 cup Sunny Olive Balsamic Vinegar (any flavor) to a boil in a small saucepan over medium heat. Turn the heat to low and simmer for 15-20 minutes until reduced by half. Remove from heat and stir well. The vinegar will thicken as it cools. Refrigerate in a covered container.
Polish off your favorite dish or dessert with any of our olive oils and balsamic vinegar.
“You don’t have to cook fancy or complicated masterpieces — just good food from fresh ingredients.” ~ Julia Child