3204 W. Bay to Bay Boulevard • S. Tampa

tel:: 813.831.5600

11616 N. Dale Mabry Hwy. • Carrollwood
tel:: 813.284.7489

Hours:: Mon—Fri 10am—6pm

Sat 10am—5pm, Sun 12pm—4pm

February 20, 2020

2 pre-made roll and fill pie crusts, not in the pie pans. (Pillsbury is a good one to use)

6 cups frozen tart cherries

2/3 cup sugar 

1/4 cup Black Cherry Balsamic Vinegar

1/4 cup cornstarch 

Vanilla ice cream, for serving

Preheat the oven to 375 degrees F.

For the filling: Combine the cherries and sugar in a medium saucepan over medium heat and cook until the juices release and are hot and bubbling, about 5 minutes. Stir together the cornstarch and Black Cherry B...

February 17, 2020

This pork recipe presents beautifully and is so easy to prepare that you'll make it often.

You will want to pre-slice the roast while it is raw. Sounds, odd, I know. However,  the meat will cook faster and all surfaces will be exposed to the tasty juices as it cooks and infuse into the pork better than if you cook it whole. 

3 pounds pork tenderloin

2 Tablespoons of Garlic Infused Olive Oil

1/3 cup Black Cherry Balsamic Vinegar

1/4 cup water

2 Tablesp...

February 17, 2020

In honor of George Washington and because of his penchant for cherries, I'm suggesting an easy and pretty dessert for President's Day, or just any day.

You may make your cupcakes from scratch using your favorite recipe, or use a chocolate cake mix, whichever you prefer.

It's the cherry compote filling and the icing that make these cupcakes special.  You can make filling these cupcakes really easy to fill by investing in an apple corer.  As you punch down...

January 29, 2020

Nothing “beets” this beautiful, bright pink hummus. Perfect to make for Christmas, Valentine's Day, or any time of the year! Make your heart beat for this healthy, unique beet hummus. Vibrant in color and full of flavor, you will love how easy this is to make, too!

2 medium beets 

2 (15-ounce) cans chickpeas, drained

1/4 cup tahini 

1/4 cup Sicilian Lemon White Balsamic

3 tbsp Garlic Olive Oil

1/2 tsp sea salt

fresh chopped cilantro, for garnish

pita chips, cucumbe...

January 28, 2020


1 package of your favorite brownie mix

Blood Orange Olive Oil (equal amount as called for, for oil on the mix)

water and eggs that it calls for on the mix


1 c heavy whipping cream

1 bag (12 oz) semi sweet chocolate morsels

4 Tbsp Strawberry Balsamic Vinegar

Brownie Instructions: Preheat oven as it calls for on your box of brownies. Prepare a baking pan by drizzling a small amount of Blood Orange Olive into the pan and with your fingers, r...

October 7, 2019

3 tablespoons of Mushroom & Sage Olive Oil

3 tablespoons of Vermont Maple Balsamic Vinegar

1 small onion, chopped 

2  cloves garlic, minced

1/4 teaspoon freshly ground nutmeg 

One 15-ounce can pure pumpkin puree 

3 cups chicken broth 

1/2 cup heavy whipping cream 

 salt and pepper to taste

In a large pot, heat the Mushroom Sage Olive Oil over medium heat. Once the olive oil is hot, add the onion and sauté for 5 minutes. Add the garlic, and nutmeg and cook f...

August 22, 2019

This quick, restaurant-worthy salmon recipe looks and feels date-night special but couldn’t be easier. Look for the narrow, slightly thicker fillets—these fare best under the broiler. Serve on top of arugula or mixed greens as a salad or with a side of sautéed or roasted vegetables, or roasted small potatoes and a simple salad.

2 (6-oz.) salmon fillets, skinned (about 1 1/2-in. thick)

1/4 teaspoon kosher salt

​1/4 teaspoon freshly grou...

August 21, 2019

Of course we LOVE to use our olive oils in just about everything we make, but in this case, you just have to use butter. (I know, even just saying the word butter around here is almost blasphemy.) But, of course, we've paired it with our amazingly delicious 18-Year Traditional Balsamic. This 15-minute recipe is so quick and easy and absolutely to die for!

18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)

6 tablespoons unsalted butter

2 tablesp...

August 19, 2019

We love roasting cauliflower. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs. The result gives you a sweet, nutty flavor. The florets are cut into thick slices and tossed with our herbacious olive oil, Tuscan Herb and finished off with our Traditional 18-Year Balsamic Vinegar and Parmesan cheese. 

8 cups 1-inch-thick slices cauliflower florets, (about 1 large head)
2 tablespoons Tuscan Herb Olive Oil
1/4 teaspo...

August 14, 2019


Pork Loin

  • 5lb Pork Loin Roast

  • 1 tsp sea salt 

  • 1 tsp fresh cracked pepper

  • 1 cup Tahitian Vanilla Infused Balsamic Vinegar 

  • 1 cup orange juice

  • 1/8 teaspoon ground cinnamon 

Whisk together Blood Orange Olive Oil and Tahitian Vanilla balsamic