Transformez de simples champignons en un accompagnement spectaculaire grâce à ces champignons rôtis au xérès, au romarin et à l'ail, agrémentés de vinaigre de xérès Pedro Ximénez de Della Terra.

A hearty sweet potato and black bean chili with smoky chipotle heat and a rich finish of Espresso Balsamic Vinegar. Sweet, spicy, and perfect for cozy meals.

Smoky chipotle olive oil, tender ground meat, and cauliflower pearls come together in this fast, flavour-packed skillet. Finished with salsa, spices, and fresh toppings, it’s a bold and satisfying low-prep weeknight meal.

A soft coconut-infused cake with Lime Olive Oil and Coconut Balsamic, finished in a silky white chocolate glaze and topped with toasted coconut. Bright, creamy, and lightly tropical.

Pan-roasted halibut with potatoes, shallots, and tomatoes in a light lemon-white wine sauce, finished with Lime Olive Oil and fresh herbs.

Pistachio crusted lamb loin chops served with a rich cranberry, pear, and blueberry balsamic glaze. An elegant yet approachable alternative to rack of lamb.

Fudgy chocolate cookies made with Chipotle Olive Oil and finished with sea salt. Rich, slightly smoky, and deeply decadent with crisp edges and soft centres.

A crisp, vibrant mix of greens layered with creamy blue cheese, sweet candied walnuts, and juicy tomatoes. Finished with Persian Lime Olive Oil and Blackberry Ginger Balsamic, this salad hits every note - fresh, rich, tangy, and just a little unexpected in the best way.