Chipotle Grill Marinade

1/2 cup Chipotle Extra Virgin Olive Oil
1/4 cup fresh squeezed lime juice
1 tablespoon minced garlic
2 tsp. salt
1 tsp. pepper

Mix all ingredients well and place in a zip lock bag or plastic container with up to two pounds of your favorite type of meat, poultry or vegetables. Refrigerate and marinate for 1 – 2hours. Grill and enjoy!

Teriyaki Grill Marinade

1/2 cup Traditional Style Balsamic Vinegar
1/2 cup soy sauce
1/2 cup Garlic Extra Virgin Olive Oil
2 tablespoons fresh grated ginger

Mix all ingredients well and place in a zip lock bag or plastic container with up to three pounds of your favorite type of meat, poultry or vegetables. Refrigerate and marinate for 1 – 2hours. Grill and enjoy!

Classic Aioli

2 egg yokes
2 teaspoons crushed garlic (optional)
1½ teaspoons salt
1 tablespoon fresh lemon juice
1 cup extra virgin olive oil (flavor ideas: garlic, chipotle, lemon, Persian lime)

Pulse the first four ingredients in the food processor or blender until well mixed. slowly, drop by drop; begin adding the olive oil while blender is running. Once the mixture begins to thicken, pour olive oil slowly in a steady stream. Continue until all oil is used and the mixture is thick and properly emulsified.

Tuscan Herb & Balsamic Vinaigrette

½ cup 18-Year balsamic vinegar
1 cup Tuscan Herb Extra-Virgin Olive Oil
3 tablespoons Dijon mustard
3 tablespoons honey
2 small shallots, minced
¼ teaspoon salt
¼ teaspoon black pepper

Directions:
Whisk together 18-Year Balsamic, mustard, honey, shallots, salt and
pepper. Gradually whisk in the olive oil, blending well.

Note: leftover vinaigrette may be stored in the refrigerator for two weeks

Chipotle & Cherry Vinaigrette

½ cup Black Cherry Balsamic Vinegar
1 cup Chipotle Extra-Virgin Olive Oil
3 tablespoons Dijon mustard
3 tablespoons honey
2 small shallots, minced
¼ teaspoon salt
¼ teaspoon black pepper

Directions:
Whisk together Cherry Balsamic, mustard, honey, shallots, salt and
pepper. Gradually whisk in the olive oil, blending well.