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40 varieties of the finest imported Extra Virgin Olive Oils
from around the world and our Traditional Balsamic Vinegars
aged up to eighteen years from Modena, Italy

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Adoro Olive Oils & Vinegars

Adoro Olive Oils & Vinegars

Adoro Olive Oils & Vinegars
Adoro Olive Oils & Vinegars


Breakfast | Baked Goods | Dressings & Marinades | Main Dishes | Side Dishes | Miscellaneous

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Easy Healthy Homemade Granola Recipe

Prep Time: 10 min
Total Time: 20 min
Serves 4-6

Use raw, organic ingredients whenever possible. These measurements are flexible; don’t worry too much about being exact.


  • 2 cups raw, whole rolled oats (aka old fashion oats)
  • ½ cup raw nuts, chopped
  • ¼ cup raw seeds (sunflower or pumpkin seeds are great)
  • ½ cup unsweetened dried fruit, chopped (optional)
  • 2-3 tablespoons grade-b maple syrup or raw honey (or a combo of both)
  • 2 tbsp Adoro mild extra virgin olive oil (or try some of our flavoured oils)
  • ½ tsp vanilla extract or almond extract
  • 1 large pinch fine sea salt


Preheat the oven to 300º F. Combine all ingredients in a mixing bowl and use your clean hands to mix well and toss to coat; it will be sticky and messy but that’s the fun part.  Spread the mixture in a thin layer on a baking sheet and bake for 10 minutes, until very lightly toasted. (To make this recipe completely raw-friendly, dehydrate the mixture 5-6 hours at 115ºF in a food dehydrator instead.) Cool before serving or storing. This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks. I keep mine in a mason jar in the refrigerator at home and in a BPA-free plastic bag when traveling.

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Sour Cream Waffles

These delicious Scandinavian style sour cream waffles are made with our Butter Olive Oil. This is definitely a breakfast your family will love!


  • 5 large eggs
  • 1/2 cup sugar
  • 1 cup all-purpose flour
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground ginger, cinnamon, or cardamom
  • 1 cup sour cream
  • 4 tablespoons Butter Olive Oil
  • 1 cup berries, fresh or frozen and heated before serving

Beat the eggs and sugar together for 5 to 8 minutes. When the beater is lifted, it should trail a ribbon of batter. Whisk together the flour, salt, and spice. With a spoon, alternately fold into the batter half of the flour mixture, the sour cream, and finally the remaining flour mixture. Lightly stir in the Butter Olive Oil. Let the batter sit for 10 minutes. Heat a non-stick or well-seasoned waffle iron to medium high. Brush slightly with olive oil (optional if using a non-stick waffle iron). Pour in 1 1/4 cups batter and cook until golden brown. Serve with fresh berries.

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Garlic Egg Scramble with Spinach and Cherry Tomatoes

A delicious and healthy way to start your day! Try this Garlic Egg Scramble with Spinach and Cherry Tomatoes.


  • 4 slices Whole Wheat toast 
  • 3 Tablespoons Adoro’s Garlic Olive Oil
  • 8 Eggs
  • 4 cups fresh Baby Spinach
  • 1 cup Cherry tomatoes, sliced in half
  • 1 cup shredded Mozzarella cheese


Briefly heat two tablespoons Garlic Olive Oil in a pan on medium heat. Sauté spinach and cherry tomatoes in the Garlic Olive Oil until the spinach is limp. Scramble the eggs in the olive oil, spinach and tomato mixture. Add the cheese and fold into the egg mixture until the cheese is melted. Scoop each serving on top of a piece of Whole Wheat toast. (For extra garlic flavor, spritz or baste the toast with Garlic Olive Oil.) Enjoy! Serves 4.

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Spinach Strata


  • 8 ounces day-old crusty bread, large dice (about 6 cups)
  • 2 cups coarsely chopped baby spinach leaves (about 3 1/2 ounces)
  • 3/4 cup crumbled feta cheese (about 3 3/4 ounces)
  • 2 tablespoons Lemon flavoured olive oil, plus more for coating the pan
  • 2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 large eggs
  • 2 cups whole milk
  • 1 teaspoon finely chopped fresh oregano leaves


  • The assembled strata needs to soak overnight before baking, so plan accordingly.
  • If you don’t have day-old bread on hand, toast the bread cubes in a 300°F oven until they are crisp and dry but not browned, about 15 minutes.
  • Coat an 8-inch square baking dish with lemon olive oil. Add the bread, spinach, and half of the feta. Gently toss the mixture with your hands until combined then spread it into an even layer; set aside.
  • Whisk the measured lemon olive oil, mustard, salt, and pepper in a large bowl until combined. Add the eggs and milk and whisk until combined. Very slowly drizzle the mixture over the bread and evenly sprinkle the remaining half of the feta over top. Cover and refrigerate overnight.
  • Heat the oven to 350°F and arrange a rack in the top third of the oven.
  • Uncover the strata and bake until the custard is set and the edges are browned, about 45 to 55 minutes. Place on a wire rack and let cool for 30 minutes. Sprinkle with the fresh oregano and serve warm.

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Asparagus, Cheese & Wild Mushroom & Sage Omelette

4 tbsp. 18 Yr Traditional Balsamic
1 tbsp. Wild Mushroom and Sage Olive Oil
2 or 3 Eggs (per serving)
Swiss Cheese

Par-boil or microwave the asparagus until just cooked. Reduce balsamic by half, reserve.
Break one serving of eggs into a bowl and scramble with a fork. Add a dash of cold water and continue to beat the eggs until mixed. Heat olive oil in an omelet pan. Put the eggs into the pan and cook until just set. Place three asparagus spears in the eggs with some cheese. Fold the omelet into a plate and serve with a balsamic drizzle.

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Crepes with Cinnamon Pear Glaze


  • 2 3/4 cups whole milk
  • 3/4 cup plus 2 tablespoons heavy cream
  • 4 large brown eggs
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/8 teaspoon salt
  • 1 tablespoon vanilla extract
  • 4 tablespoons unsalted butter, softened, for cooking crêpes

Instruction for Crepes:
In large bowl, whisk together 1 3/4 cups milk, heavy cream, and eggs. Gradually whisk in flour until smooth. Whisk in remaining 1 cup milk, sugar, salt, and vanilla. Strain batter through fine-mesh sieve, discarding any lumps. Refrigerate at least 1 hour or up to 2 days.

Using pastry brush or paper towel, lightly coat 6-inch crêpe pan or cast-iron skillet with butter. Heat pan over moderately high heat until butter is hot but not smoking. Whisk batter briefly to reincorporate any settled solids.

Ladle about 2 tablespoons batter into pan, immediately tilting and rotating skillet to coat bottom. Cook until crêpe is just set and golden around edges, 10 to 15 seconds. Using tip of knife, loosen edge of crêpe, then, using fingertips, carefully flip crêpe over. Cook until underside is set, about 20 seconds more. Transfer cooked crêpe to platter and keep warm.

Repeat to cook remaining crêpes, coating pan with butter each time and stacking crêpes on platter.

Cinnamon Pear Glaze

  • 1/2 cup Cinnamon Pear balsamic
  • 1 tablespoon cold butter

In a sauce pan, bring balsamic to a simmer, turn low and reduce to half of original amount. Roughly 5-10 minutes. Turn off heat and whisk in cold butter till fully incorporated. Drizzle over crepes.

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French Toast Baked in Honey Pecan Sauce

This recipe offers the most ultimate experience in french toast. For the most delectable results, stray not from the recipe, preparing it the day ahead with thick slices of a baguette. The eggs and cream and sweeteners saturate the bread overnight, then puff up to a golden perfection in the morning's hot oven.

Yields 2 to 3 Servings

4 Eggs, Beaten
3/4 Cup Half-and-Half
1/2 Tablespoon Brown Sugar
2 Teaspoons Vanilla Balsamic
1 Teaspoon Chocolate Balsamic
4 Thick Slices French Bread
1/4 Cup Butter
1/4 Cup Brown Sugar
1/4 Cup Honey
1/4 Cup Pure Maple Syrup
1/4 Cup Chopped Pecans

Combine the eggs, half-and-half, brown sugar, vanilla balsamic, chocolate balsamic in a small bowl. Pour half the mixture into a baking dish. Place the bread in the pan and top with the other half of the mixture. Refrigerate, covered, overnight.

Melt the butter in a 9x13 inch baking dish and stir in the brown sugar, maple syrup, and pecans. Add the soaked bread slices. Bake 350 degrees for 30 to 35 minutes until puffed and brown. Serve immediately and enjoy.

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Truffled, Soft Scrambled Eggs

Yields 2 Servings

5 large eggs
1 pinch (about ½ tsp.) Black Truffle Sea Salt
1 tablespoons unsalted butter
½ teaspoon White or Black Truffle Oil
2 tablespoons crème fraiche
2 chives, thinly sliced
fresh ground white pepper to taste

Whisk the eggs until frothy; add the pinch of truffle salt.

Melt the butter in a non-stick skillet over very low heat. When the butter is melted, add the egg and cook over the lowest possible heat, gently and repeatedly folding the egg with a heat-resistant rubber spatula until it set into a mass of moist curds, about 10 minutes.

Add the truffle oil, crème fraÎche and chives and continue folding gently until everything is incorporated.

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Whole Wheat Arbequina-Zucchini-Cranberry Muffins

Makes 12 Muffins

Muffins :

1 cup unbleached all-purpose flour
1 cup white whole wheat flour
½ cup sugar
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
½ cup chopped walnuts, toasted
½ cup dried cranberries
2 large eggs, beaten
½ cup milk
½ cup Ultra Fresh Portuguese Arbequina
1 cup packed shredded unpeeled zucchini

Frosting (optional):
8 oz. cream cheese at room temperature
½ cup heavy whipping cream (chilled)
½ cup granulated sugar
1 tablespoon ground cinnamon

Preheat the oven to 400°F.
Combine the flour, sugar, baking powder, salt, and cinnamon in a large bowl. Stir in the walnuts and cranberries.

In a smaller bowl (or a 2-cup measuring cup), combine the eggs, milk, and olive oil. Make a well in the center of the dry ingredients and add the wet ingredients. Stir just until barely combined and then gently fold in the zucchini.

Spoon the batter into a greased, 12-cup muffin tin.

Bake for 20 to 25 minutes or until the muffins spring back when you press them with your fingertips. Cool 5 minutes on a rack.

While the muffins are baking, prepare the frosting. In a large mixing bowl or in the bowl of a stand mixer beat the cream cheese and sugar and cinnamon until smooth on medium speed (about two minutes) slowly add the cream and continue mixing until thick and spreadable, approximately two more minutes.

Refrigerate the frosting until the muffins are cooled to room temperature.

Frost and enjoy!

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Cranberry & Balsamic Onion Marmalade

2 tablespoons Fused Blood Orange Extra Virgin Olive Oil
1 cup sliced onion loosely packed about one half an onion
1 teaspoon kosher salt
fresh cracked pepper
2 cups fresh cranberries
½ cup brown sugar
½ cup Pomegranate Balsamic
¼ Freshly squeezed orange juice

Heat the olive oil in a medium saucepan over medium heat, add the onion salt and a few turns of black pepper.

Sauté until the onion is caramelized about 15 minutes.

Add cranberries brown sugar balsamic vinegar and orange juice. Bring to a boil then reduce to a simmer. Cook until the sauce is jam-like in consistency, about 40 minutes stirring occasionally.

Cool and transfer to a container.

Cover and refrigerate up to one week.

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Tuscan Eggs

3 tablespoon Tuscan Herb olive oil
1 large yellow onion, peeled and chopped
1 ¼ lb plum tomatoes, peeled and chopped or 1-14 oz can of diced tomatoes
6 organic brown eggs
sea salt and freshly ground pepper

Heat olive oil on medium heat in a nonstick skillet. Add the onions and cook until translucent, just starting to turn golden in color, about 6 minutes. Add the tomatoes and cook over low heat until the liquid evaporates, about 40 minutes.

Whisk the eggs in a bowl until well blended. Season with a little salt and pepper. Add the eggs to the tomato and cook over medium heat, stirring constantly, and scraping from the bottom with a wooden spoon. Remove from heat as soon as the eggs begin to set, but are still moist, about 3 minutes. Turn out onto a serving plate.

Serve immediately.

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