Soupe de pâtes aux tomates et aux légumes

A fresh, hearty kale salad with raspberries, feta, and a bright raspberry balsamic dressing. Balanced with lemon olive oil, it’s crisp, vibrant, and made for warm-weather meals that still feel satisfying.

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.

Une salade d'automne sucrée-salée que vous aurez envie de refaire sans cesse, avec notre vinaigre balsamique blanc aux canneberges et notre huile d'olive vierge extra aux herbes toscanes. C'est l'automne dans un bol…

Vanilla ice cream gets an unexpected upgrade with Espresso Dark Balsamic and Italian Lemon Extra Virgin Olive Oil. Rich, bright, and just a little indulgent — a simple dessert that feels quietly elevated.

Notre César sans alcool d'inspiration italienne — une version audacieuse et acidulée du classique, préparée avec notre vinaigre balsamique foncé aux herbes italiennes. Savoureux, rafraîchissant et totalement sans alcool. Parfait pour un brunch, une pause au parc ou simplement pour savourer un mocktail original lors d'une pause en milieu de journée.

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.

Ce délicieux dessert d'été léger est l'une de nos recettes préférées, tirée du livre « The Olive Oil & Vinegar Lover's...

Inspirée de la recette classique de la salade sicilienne, cette salade de fenouil et d'orange râpée est un véritable rayon de soleil dans l'assiette ! Délicieux mélange de saveurs sucrées et juteuses et de croquant savoureux, cette salade rafraîchissante est un accompagnement parfait.

A velvety twist on summer lemonade with raspberries, fresh lemon, and Dark Raspberry Balsamic. Tart, fruity, and lightly indulgent, it’s a chilled pitcher drink made for slow afternoons and sunny pours.

A complex yet refreshing mocktail made with Elderflower and Sicilian Lemon White Balsamics, Seedlip Spice 94, and tonic water. Bright, floral, and easy to customize for a lighter or non-alcoholic twist.

Bourbon Maple Stuffed Acorn Squash with quinoa, chickpeas, toasted seeds, and dried cranberries for a hearty plant-based fall dinner full of flavour.

There’s something deeply comforting about a bowl of potato and leek soup simmering away on the stove. Yukon Gold potatoes, sweet leeks, and fresh thyme blend into a silky, nourishing base, finished with Herbes de Provence Olive Oil and Premium Extra Virgin Olive Oil for a simple but elevated finish. The kind of soup that feels familiar, grounding, and quietly special.

There’s something irresistible about spring vegetables just kissed by a hot pan — crisp asparagus, sweet peas, and tender carrots brought to life with Basil Infused Olive Oil. Finished with a vibrant basil-mint salsa verde and a splash of Pinot Noir White Balsamic, this dish feels fresh, green, and full of brightness in every bite.

This is spring comfort, reimagined. Creamy risotto infused with a bright pea pesto that tastes like the season itself. Each spoonful is rich and velvety, then lifted by crisp asparagus and sweet snap peas just barely kissed by the pan. Finished simply, it’s the kind of dish that feels both indulgent and refreshingly green at the same time.

Citrus-marinated flank steak with kiwi, Sicilian Lemon Balsamic, and Blood Orange Olive Oil for a tender, vibrant grilled main.

A light and zesty shrimp spaghetti with cherry tomatoes, garlic, herbs, and Lemon Olive Oil for a fresh Mediterranean-style pasta.

Peach Balsamic Parmesan Chicken coated in crispy breadcrumbs and parmesan, grilled until golden with Herbes de Provence Olive Oil for a simple savoury main.