Salad Dressings and Sauces

Fresh Parlsey, Dill, & Dijon Mustard Vinaigrette

2/3 C AoO’s Extra Virgin Olive Oil                             1 tsp. Rustic Himalayan Pink Sea Salt

1/3 C  AoO’s Sicilian Lemon Balsamic                        3 Tbsp Wildflower Honey (to taste)

3 C  Dijon Mustard                                                                  1/2 C water

1 C   fresh parsley, chopped                                                    1 T Shallot, minced

1/4 C fresh dill, chopped loosely                                          1 clove garlic, optional


Combine ingredients in a blender and blend until smooth and silky.  Transfer dressing to a clean jar and refrigerate until ready to use.


Tuscan Herb Croutons

2 C of fresh or day old sourdough bread cut in to 1/2" cubes 

1/4 C AoO's Tuscan Herb Olive Oil

1/2 tsp salt

Fresh ground pepper to taste


Preheat the oven to 375.  On a baking sheet large enough to hold the bread cubes in a single layer, toss the bread cubes with the olive oil.  Sprinkle with salt and fresh ground pepper if desired. Bake in the oven for 25 minutes or until the bread cubes are golden brown.  Cool and store in a zip lock bag or air tight container.

Basil Pepperocrn Vinaigrette

1 oz   fresh basil, finely chopped (abt 3/4 C)                     1 tsp fresh squeezed lemon juice

1/2 C AoO’s Extra Virgin Olive Oil                         1 tsp garlic, minced

1 Tbsp    AoO’s Traditional Balsamic                                 1/4 tsp salt

1 Tbsp    AoO's Sherry Vinegar                                             3/4 tsp fresh ground black pepper


Bring a med sized pot of water to a boil. Fill a med sized bowl with ice water. Add basil to the boiling water, making sure to push it down so that it blanches evenly. After 15 seconds, scoop out the wilted basil and add it to the ice water to halt the cooking process. Once cold, user paper towels to try to squeeze out as much water as possible.  Place basil, olive oil, vinegars, lemon juice, garlic, salt and pepper into a blender and puree on high speed until smooth.


Blood Orange Vinaigrette

1 or 2 Tbsp AoO Traditional Balsamic Vinegar

3 to 6 Tbsp AoO Blood Orange Olive Oil

1  Tbsp Dijon Mustard

Kosher Salt

Fresh cracked black pepper

Your Choice of: spinach leaves, fish or shrimp


Place the balsamic vinegar, mustard, salt and pepper in bottom of mixing bowl.  Slowly drizzle in the olive oil until dressing is slightly thickend.  This is great on everything from spinach salad to poached shrimp.  Also great served warm with pan-seared fish.

Honey Ginger Dijon Vinaigrette

1 Tbsp finely minced shallot

 1 Tbsp Dijon mustard

 1/3 C AoO Honey Ginger White Balsamic

 2/3 C AoO EVOO

 Salt and pepper to taste


Add the vinegar, salt, pepper, mustard and shallot to the blender. Pulse a few times to mix. Slowly pour in the olive oil while the blender is running to emulsify the mixture.

Lavender & Honey Balsamic Vinaigrette

6 Tbsp AoO EVOO
2 Tbsp AoO Lavender Balsamic Vinegar

2 Tbsp honey
1 Tbsp fresh lemon juice
1 Tbsp AAO Garlic Olive Oil
1 tsp coarse grain mustard

Whisk all ingredients together.  Let stand for 30 minutes to allow the flavors to meld together.  Whisk again and serve.  Store in a container with a tight lid in the refrigerator for up to a week

Lemon Herb Vinaigrette

4 Tbsp AoO's Sicilian Lemon White Balsamic

1/2 tsp salt

1/4 tsp fresh-ground pepper

1 clove garlic, crushed

1/2 C AoO's Arbequina EVOO


Combine vinegar, salt, pepper, and garlic in a medium bowl.  Whisking constantly, add the oil in a thin stream.  Remove the garlic and serve or store refrigerated for up to 1 week.

Key Lime Miso Dressing

1 heaping tsp of white or yellow miso

2 Tbsp Key Lime White Balsamic

1 Tbsp Honey Ginger White Balsamic

3 Tbsp Garlic Olive Oil

1 Tbsp EVOO of your choice

1 tsp Toasted Sesame Oil

Whisk all ingredients in Medium bowl until smooth, slightly emulsified or place in blender until smooth.

Blueberry Balsamic Vinaigrette

1/2 C fresh blueberries

1/4 C Blueberry balsamic vinegar

1 Tbsp honey                      2 teaspoons Dijon Mustard

 salt and pepper                 6 Tablespoons extra virgin olive oil

Add all ingredients except extra virgin olive oil to a food  processor or blender, then pulse to roughly chop blueberries. Turn processor on, then slowly stream in oil.

Lavender Walnut Vinaigrette

3 Tbsp Roasted Walnut Oil
2 Tbsp Lavender Balsamic Vinegar

2 Tbsp honey
1 Tbsp fresh lemon juice

1/4 C finely chopped parsley

1/4 tsp garlic powder
1 tsp coarse grain Dijon mustard

Freshly ground pepper


 Whisk all ingredients together.  Let stand for 30 minutes to allow the flavors to meld together.
  Whisk again and serve.  Store in a container with a tight lid in the refrigerator for up to a week

Sicilian Lemon and Wild Dill Vinaigrette

1/3 C (1.3 ounces) crumbled feta cheese

3 Tbsp AoO’s Sicilian Lemon White Balsamic Vinegar

3 tsp AoO’s Wild Antithos Dill Olive Oil

1/4 tsp salt

1/4 tsp freshly ground black pepper


Combine All ingredients in a small bowl, stirring well with a whisk.

Caesar Dressing

1/2 C AoO Garlic Olive Oil, divided
1/4 C finely grated parmesan cheese
Kosher salt and freshly ground black pepper
1 egg yolk
1 Tbsp juice from 1 lemon
4 anchovies
1 tsp Worcestershire sauce



Combine egg yolk, lemon juice, anchovies, Worcestershire sauce and 1/4 cup parmesan cheese in the in a blender jar or container of a food processor and pulse to combine. With the processor running slowly drizzle in the garlic olive oil until a smooth emulsion forms. Season to taste generously with salt and pepper.

Raspberry Balsamic and Roasted Walnut Vinaigrette

3 Tbsp AoO Raspberry Balsamic

1 tsp lemon juice

2 Tbsp AoO Roasted Walnut Oil

1 tsp Dijon style mustard

1/2 tsp salt fresh ground black pepper to taste


Place all the ingredients in to a bowl and whisk. Alternately, this can be made in a blender or food processor. Arrange arrange lettuce in a bowl, drizzle with vinaigrette, sprinkle with walnuts and cheese.

Maple Balsamic - Bacon Vinaigrette

 4 Tbsp AoO Maple Balsamic Vinegar

 2 Tbsp AoO Red Wine Vinegar

 1 tsp good quality Dijon style mustard

 4 Tbsp AoO EVOO

 2 Tbsp finely minced shallots

 1/2 tsp salt  

 freshly ground black pepper to taste

 4 slices center-cut bacon, cooked to a crisp and finely crumbled

 2 quarts young spinach leaves, stems removed, washed



 Place spinach in a serving bowl.

 Place the maple balsamic, half the crumbled bacon, red wine vinegar, salt, half the shallots, pepper, and mustard in a small saucepan over medium heat.  Gently warm while whisking - remove from heat before it reaches a simmer.  Allow to cool for a minute, and then whisk in the extra virgin olive oil to emulsify.  Adjust seasoning,

 Gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallot.

 Serve warm

Basic Vinaigerette

3 Tbsp AoO EVOO, your choice

1 Tbsp AoO Balsamic Vinegar

Pinch Salt and Pepper

Lemon Vinaigrette

2/3 C AoO Mild EVOO

1/3 C AoO Sicilian Lemon Balsamic

Salt and Pepper to taste

Wisk in small bowl.

Garlic Vinaigrette

3 Tbsp AoO Garlic Oil

1 Tbsp AoO Neopolitan Herb Balsamic

1 clove Garlic Pressed

1 Pinch Classic Italian Seasoning

Salt and Pepper

Wisk in a small bowl.

Dijon Vinegairette

1 C AoO A Premium White Balsamic

1/2 C + 2 Tbsp AoO EVOO

1Tbsp Dijon

1Tbsp Honey

1/2 Garlic Clove Pressed

Mix in a chopper, blender, or wisk in a small bowl.

Garlic Dijon Vinaigrette

1 Small Clove Garlic, Finely Grated

2Tbsp AoO Red Wine Vinegar

2 tsp Dijon Mustard

1/2 C AoO EVOO

Salt and Pepper

Wisk in a medium bowl.

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5 Tbsp AoO Lavender Balsamic

1 Tbsp Dijon

1 Tbsp Wildflower Honey

2/3 C AoO EVOO

Wisk in a medium bowl.

Spiced Vinagrette

1 tsp coriander seed

1 tsp cumin seed

1 tsp fennel seed

Toast in a dry skillet for 3 minutes

Chop in a chopper or blender

Add and mix in 1/4 C AoO EVOO 

2 Tbsp AoO White Wine Vinager

1 teaspoon Dijon mustard

Salt and Pepper

Creamy Balsamic Vinaigrette

3 Tbsp AoO EVOO

1 Tbsp Traditional Balsamic

pinch Salt and Pepper

2-3 Tbsp Mayonaise, Sour Cream or Plain Yogurt

Wisk together in a medium bowl.

Parmesean Pepper Balsamic Vinaigerette

3 Tbsp AoO EVOO

1 Tbsp AoO A-Premium White Balsamic

Pinch Salt and Pepper

1 Tbsp Parmesan Cheese, grated

1/8 tsp more pepper

Wisk together in small bowl

Sweet Balsamic Vinegairette

1/4 C AoO Traditional Balsamic

1 Clove Garlic Minced

2 Tbsp Granulated Sugar

1/2 tsp Salt

1/2 tsp Pepper

1/2 C AoO EVOO

Wisk together in medium bowl

Honey Balsamic Vinaigrette

3/4 C AoO EVOO

1/3 C Raw Honey

1/3 C AoO Red Apple / AoO Gravenstein Apple

2 Tbsp lemon juice

1 tsp salt

1 tsp dried minced onion

1 tsp paprika 

1 tsp ground Mustard

1/4 tsp pepper

Whisk together in a medium bowl.

Citrusy Vinegairette

1 small shallot, finely chopped

3/4 C AoO EVOO

1/4 C AoO Champagne Vinegar or AoO A-Premium White Balsamic

3 Tbsp Lemon Juice

2 Tbsp Orange Juice

1/4 tsp finely grated lemon zest

Pinch Salt and Pepper

Wisk together in a medium 

Italian Balsamic Vinaigrette

3 Tbsp AoO EVOO

2 Tbsp AoO Traditional or AoO Neapolitan Herb Balsamic

1/2 tsp minced garlic

1/2 tsp Classic Italian Seasoning

1 pinch crushed red pepper flakes (optional)

Wisk together in a small bowl

Tuscan Cranberry Pear Vinaigrette

¼ C AoO Cranberry Pear Balsamic Vinegar
2 Tbsp Tuscan Herb Infused Oil

1 clove fresh garlic minced
1 tsp salt
Dash of pepper
Whisk all together in a medium bowl for salads or grilling vegetables.

White Raspbery Vinaigrette

1 large clove Garlic

1/2C Raspberries, frozen fresh (or thawed)

1 tbsp Dijon mustard

1 tsp Honey

1/4 C AoO Cascadian Raspberry balsamic vinegar

1 Salt & pepper

1/4 C AoO EVOO

Add all ingredients except oil in a blender and mix, slowly adding the oil.


Vegan-Keto-Paleo Caesar Salad Dressing

*Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free

1 ripe avocado                                      3 tablespoons lemon juice

3 TBS AoO Garlic Olive Oil

1 tablespoon caper brine                      1 tablespoon capers

2 teaspoons Dijon mustard                  Rustic Sea Salt and fresh ground pepper 

¼ cup hemp seeds                                   12 cups chopped romaine leaves


Add avocado, lemon juice, garlic olive oil, brine, capers, mustard, salt and pepper to the bowl of your food processor or blender. Blend until smooth. If it needs some thinning out (depending on the size of your avocado) you can add a touch more olive oil. The end result will be the consistency of pudding. Keep it this way to maintain ultra creaminess.

Spoon dressing into a bowl and stir in hemp seeds for that 'Parmesan' feel. Place romaine in a large salad bowl, drop dressing on top and   rotate leaves until fully coated. Serve immediately!                                                                                                        


Nicoise Dressing

1/4 C freshly grated parmesan
3 Tbsp Champagne Vinegar
1 Tbsp fresh squeezed lemon juice
1 tsp grainy mustard
1/2 tsp fresh ground pepper
1 anchovy fillet (optional)
2 medium garlic cloves, crushed
1/2 tsp salt
1 C Garlic Olive Oil (or another flavor of choice)

Add the vinegar, lemon juice, anchovy fillet, mustard, garlic, salt, pepper, and cheese to the jar of a blender or food processor bowl. Pulse to combine well. Slowly drizzle in the olive oil until thickened.