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With the many health benefits that come along with using olive oil and balsamic vinegars, we try to cram them into every recipe that we can. Who doesn’t want more antioxidants, better immunity and radiant skin? We sure do. But sometimes we’re at a loss for new ways to incorporate the ingredients as much as we’d like. We checked in with Charlotte’s own Pour Olive to get some fresh ideas for how to use olive oil and balsamic vinegar — and they came through with some delicious recipes. Take a look!

Neapolitan Bloody Mary

Impress guests with a twist on the typical Bloody Mary with a secret ingredient they’d never expect: Pour Olive’s Neapolitan Herb Balsamic Vinegar. Just one sip and it’s sure to become a Sunday Brunch favorite and a bar cart staple.

Add Pour Olive's Neapolitan Herb Balsamic Vinegar to give a typical Bloody Mary a surprising kick. Image: <a href="http://www.pouroliveoil.com" target="_blank">Pour Olive</a>

Add Pour Olive’s Neapolitan Herb Balsamic Vinegar to give a typical Bloody Mary a surprising kick. Image: Pour Olive

Ingredients:

  • 6 ounces vodka
  • 12 ounces tomato juice
  • 1/2 ounce fresh-squeezed lemon juice
  • 1/2 ounce Worcestershire sauce
  • 1/4 teaspoon kosher salt
  • ground pepper to taste
  • 3/4 ounce Pour Olive’s Neapolitan Herb Balsamic Vinegar
  • 1 1/2 teaspoons horseradish
  • 4 celery stalks with leaves attached, to garnish

Instructions:

  1. Add ice to four glasses. 
  2. Mix vodka, tomato juice, lemon juice, Worcestershire sauce, salt, pepper, Neapolitan Herb Balsamic and horseradish (if using); pour into glasses .
  3. Garnish with a celery stalk.

Now sit back, enjoy and take in all the compliments. We won’t tell if you pretend you came up with the delicious drink recipe all on your own. (Wink, wink.)

Cranberry-Pear Roasted Butternut Squash

Whether you’re entertaining a large party or cooking for just your family, here’s an easy fall dish that will please the masses. Use this as a side to any meal and you’ll look like a gourmet chef!

Pour Olive Cranberry-pear roasted butternut squash recipe

Cranberry-pear roasted butternut squash — the perfect side dish for any meal | Image: Pour Olive

Ingredients:

  • 1 – 2 pound butternut squash, peeled, seeded and diced into 1-inch pieces (about 3 cups)
  • 1/3 cup Pour Olive’s Cranberry-Pear White Balsamic
  • 1 tablespoon Pour Olive’s Ultra Premium Extra Virgin Olive Oil
  • 3-inch sprig fresh rosemary, leaves stripped from stem and roughly chopped
  • Sea salt and fresh cracked pepper to taste

Instructions:

  1. Preheat the oven to 375°F.
  2. In a large bowl, whisk the olive oil and balsamic together until thoroughly combined.
  3. Add the rosemary and squash and toss to coat and combine evenly
  4. In a large roasting pan lined with parchment/foil, arrange the squash in a single layer, drizzling with any remaining marinade.
  5. Sprinkle liberally with sea salt and fresh ground pepper.
  6. Roast the squash for 30 – 35 minutes, stirring a few times, until golden brown and caramelized.
  7. Adjust seasoning and serve.

Be prepared for guests to request this side every time you have them over — it’s seriously that good!

Balsamic Glazed Wings

Step up your tailgate game this season with balsamic glazed wings. Just thinking about them makes us salivate! The tangy glaze in this recipe is the secret to getting the crisp skin that everyone loves to bite into.

StyleBlueprint Charlotte recipes

Please your favorite football fans with these balsamic glazed wings. Image: Pour Olive

Ingredients:

  • 4 lbs. chicken wings
  • 2 tablespoons Pour Olive’s infused olive oil (ex: chipotle, garlic, or harissa)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup Pour Olive’s 18-year aged balsamic vinegar
  • 1/4 cup soy sauce
  • 2 teaspoon sugar
  • 1 tablespoon unsalted butter

Instructions: 

  1. Put oven racks in upper and lower thirds of oven. Line 2 large, shallow baking pans with foil .
  2. Put pans in oven and preheat oven to 500°F.
  3. Pat wings dry then toss with olive oil, salt and pepper in a large bowl and divide between preheated pans, spreading wings in one layer.
  4. Roast, without turning, until golden and tender (about 35 minutes).
  5. While the wings roast, simmer balsamic vinegar, soy sauce and sugar in a 1- to 1 1/2-quart heavy saucepan, stirring occasionally, until reduced to about 1/3 cup (about 12 – 14 minutes).
  6. Remove from heat and stir in butter until melted.
  7. Remove roasted wings from oven and let stand in pans 1 minute (makes wings easier to remove from foil).
  8. Transfer with tongs to a large, clean bowl. Pour balsamic mixture over wings and toss to coat well.
  9. Let stand 5 minutes then toss again and serve.

Go ahead and dig in! Just don’t blame us when you can’t stop at just a few!

Thanks to Pour Olive for the incredible recipes. Pick up your own oils and vinegars at their store located at 1528 East Blvd., Charlotte, NC 28203.

What’s your favorite way to use olive oil and vinegars? Email us at [email protected] and we’ll follow up with some of the craziest and yummiest combinations we hear about!

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