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Welcome... We invite you to taste and experience over
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

Dressings & Marinades

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

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Blackberry Ginger BBQ Sauce

  • 1 (18 ounce) bottle of your favorite barbecue sauce
  • 1/4 cup Blackberry Ginger balsamic
  • 2 tablespoons brown sugar
  • 2 tablespoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cloves

Combine all ingredients in a saucepan and bring to a boil.  Reduce heat and simmer for 10 minutes.  Use to brush on any chicken or meat when it is 15 minutes from completion of cook time.

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Espresso Maple Marinade with a Kick!

Combine together 1/2 cup Espresso Balsamic Vinegar, 1/2 cup Vermont Maple Balsamic Vinegar, and 1 bottle of semi-dark beer in a Ziploc bag or glass dish. Place your chicken breasts in the marinade and refrigerate for at least one hour, but the longer the better!

Grill or bake your chicken...enjoy!

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Blueberry Barbeque Sauce


  • 2 cups fresh blueberries (or thawed frozen blueberries)
  • ¼ cup Blueberry Balsamic
  • 3 tbsp. sugar
  • 3 tbsp. ketchup
  • ½ tsp. garlic powder
  • ¼ tsp. salt


Place all ingredients in a saucepan. Bring to a boil; reduce heat and simmer 15 minutes or until slightly thick. Remove from heat; cool. Place blueberry mixture in a blender; process until smooth. Use as sauce over pork, steaks or poultry.

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Espresso Steak Marinade

  • 3 tablespoon Espresso balsamic
  • 3 tablespoon Harissa or Chipotle olive oil
  • 1 clove smashed garlic
  • salt & pepper to taste

Whisk ingredients together and chill a minimum of 20 minutes but best if chilled overnight.

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Raspberry Green Tea Vinaigrette

Yields 1/2 cup

  • 1/4 cup boiling water
  • 1 green tea bag
  • 1/2 cup frozen unsweetened raspberries
  • 1 shallot, peeled and coarsely chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon Raspberry balsamic
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Pour boiling water over tea bag in a small bowl; let steep for 3 minutes, then pour the brewed tea into a blender, pressing on the bag to extract all of the tea. Add raspberries, shallots, oil, vinegar and sugar; blend until smooth, about 1 minute. Pour through a fine strainer into a small bowl, pressing firmly to extract all the raspberry pulp. Whisk in salt and pepper.

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Espresso Balsamic Barbeque Sauce
Yield: 2-3 cups


4 tablespoons Garlic EVOO
1 garlic clove, minced
1/2 cup Dark Espresso Balsamic Vinegar
1/4 cup soy sauce
1 cup ketchup
1 cup brown sugar
1/4 cup Dijon mustard*
salt & pepper to taste

Directions: Preheat sauté pan. Add olive oil and garlic, sauté for about 1 minute or until lightly browned. Add balsamic vinegar, soy sauce, ketchup, brown sugar and mustard and stir well. Season to taste with black pepper and sea salt. Simmer ingredients for 10 minutes, cool and serve. Can be stored in refrigerator for up to 2 weeks.

* Use Kozlik’s Dijon Mustard available at Adoro Olive Oils and Vinegars

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Cilantro Cuban Marinade

  • 2 cloves chopped garlic
  • 1/2 red onion chopped
  • 1/4 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 1/4 cup Cilantro & Roasted Onion olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 tablespoon chopped fresh cilantro
  • sea salt and pepper to taste

Saute garlic, onions in olive oil until soft. Add orange and lime juice and simmer for 5 minutes. Season the marinade with the rest of the ingredients. Pour everything into a blender or food processor and pulse 3 times to combine. Pour into a plastic container and cool to room temperature; then cover and refrigerate.

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Peachy Pork Marinade

  • 1 cup fresh peach, mashed
  • 1/4 cup Peach balsamic
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon garlic, crushed
  • 1 tablespoon fresh thyme
  • 1/4 cup extra virgin olive oil

Combine peach balsamic, mustard, honey, salt, pepper, garlic, and thyme. Whisk until well blended, then add olive oil and mix. Just before you are ready to marinate pork, stir in peaches.

Allow to marinate for at least 2 hours and grill.

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Creamy Vinaigrette


  • 1/3 cup extra virgin olive oil (mild variety works great !)
  • 3 tablespoons or more good white balsamic vinegar
  • 3 tablespoons sour cream, yogurt or mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 small shallot cut into chunks
  • Salt and freshly ground black pepper.

Combine all ingredients except shallots in a blender and turn on machine; a creamy emulsion will form within 30 seconds.  Taste and add more vinegar a teaspoon or two at a time until balance tastes right to you.  Add shallots and turn machine on and off a few times until shallot is minced within dressing.

Note:  Prep time:  5 minutes

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Honey Balsamic Vinaigrette

Serves 6

1/2 Cup 18-Year Aged Balsamic Vinegar
1/4 Cup Honey
1/4 Cup Extra Virgin Olive Oil
1 Teaspoon Soy Sauce (Low Sodium)

Whisk together the vinegar, honey, olive oil, and soy sauce until the honey has dissolved, and the dressing is smooth.

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Steak Marinade

2 tablespoon Wild Mushroom & Sage Extra Virgin Olive Oil
1 garlic clove, minced
1 tablespoon Worcestershire sauce
2 tablespoon Fig Infused Balsamic Vinegar
1 teaspoon yellow mustard
1 tablespoon soy sauce
Pepper to taste

Mix all ingredients together and place steaks into freezer bag with marinade, preferably overnight.

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No Fuss Bread Dipping Sauce

Pour equal parts oil and vinegar in a dipping dish and enjoy with crusty bread.
Tuscan Herb Extra Virgin Olive Oil
18 year old balsamic vinegar

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Balsamic Glaze

In a small sauce pan, slowly bring to a boil your favourite Traditional balsamic vinegar.

Stir constantly until the vinegar reduces to a desired thickness.

Remove from heat, and add a teaspoon of butter ( optional).

Brush on before serving.

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Sicilian Lemon Chicken & Raisin Tomato Sauce

¾ cup golden raisins
3 tablespoons extra virgin olive oil
1 medium onion, halved and thinly sliced
1 tablespoon minced garlic
2 tablespoons pine nuts
2 tablespoons chopped black olives
2 bay leaves
¼ teaspoon dried oregano
¼ teaspoon cayenne pepper
1 (15 ounce) can diced tomatoes, drained
salt and pepper to taste
2 Tablespoons Sicilian Lemon Balsamic
1 teaspoon white sugar
2 tablespoons julienne fresh basil
1 (16 ounce) package angel hair pasta
1 tablespoon extra-virgin olive oil
4 (6 ounce) skinless, boneless chicken breast halves
¼ cup shaved Parmesan cheese
sprigs fresh basil
lemon zest

Directions :
Soak the raisins in warm water until they plump, about 10 minutes. Drain and set aside.

Heat 3 tablespoons of olive oil in a saucepan over medium-high heat.

Stir in the onion, garlic, pine nuts, and olives. Season with bay leaves, oregano, and cayenne.

Cook until the onions have softened and begin to turn golden, about 5 minutes.

Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes.

Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes.

Remove the bay leaves, and stir in the julienned basil.

Cover and keep warm.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. While the skillet is heating, toss the chicken with the Lemon Balsamic to coat (lemon zest will be used later).

Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes. Transfer to a warm plate, and allow to rest for about five minutes.

To serve, slice each chicken breast against the grain into thin slices. Divide the pasta into four wide, shallow bowls. Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them. Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.

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Pineapple Chipotle Marinade

Molasses adds a rich character to this spicy tropical marinade. Try it with beef, chicken, pork or shrimp.

1/2 Cup Cider Vinegar
1/3 Cup Pineapple Juice Concentrate
2 Tablespoons Molasses
2 Tablespoons Chopped Chipotle Peppers in Adobo Sauce
2 Tablespoon Chipotle Olive Oil
2 Teaspoons Sea Salt

Combine vinegar, pineapple juice concentrate, molasses, chipotles, oil and salt in a small bowl. Use 1/2 cup to marinate chicken, pork or shrimp. Reserve remaining marinade for basting.

Tips & Notes:
Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer. You can also find them dried with other chiles or ground in the spice section of many supermarkets. Those looking for an extra spicy kick can reduce the amount of pineapple juice and add additional Chipotle Olive Oil.

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Guacamole with Persian Lime Olive Oil

Makes 1 1/2 cups

2 ripe avocados
¼ teaspoon fine sea salt
freshly ground black pepper
⅛ teaspoon ground cayenne pepper
2 tablespoons finely chopped onion
3 tablespoons finely chopped fresh cilantro
1½ tablespoons Persian Lime Olive Oil
2 Tablespoons (1 ounce) fresh lime juice

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Ricotta-Basil Olive Oil Spread

This easy spread has an aioli-like consistency but uses no eggs. Instead, fresh, part skim ricotta stands in lending a creamy-dreamy texture and richness.

1 ½ cup part skim ricotta cheese
½ cup Arbequina Extra Virgin Olive Oil
5” sprig of fresh basil, washed and dried
1 clove fresh garlic, smashed
1 tablespoon fresh squeezed lemon juice
1 teaspoon sea salt or to taste

Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency. Adjust seasoning and store tightly covered in the refrigerator for up to three days.

Delicious on toasted bread, as a mayonnaise replacement, a dip for crudites, or spread fresh grilled salmon.

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Spinach & Basil Pesto With Ultra Fresh Extra Virgin Olive Oil

Makes about 2 cups of pesto

1 cup packed fresh basil leaves, washed and dried
1 cup packed fresh baby spinach leaves, washed and dried
½ cup grated Pecorino Romano cheese
3 cloves of garlic, peeled
½ cup super fresh and fruity Extra Virgin Olive Oil such as Cobrançosa, or Arbequina
¼ cup toasted pine nuts (optional)
2 teaspoons kosher salt or to taste

In the jar of your blender add the salt, garlic, spinach, and basil followed by the cheese, nuts, and olive oil. Process on low until smooth, about 10-15 seconds, stopping the machine to scrape down the sides as necessary. Prepare your favourite cut of pasta and toss the strained, hot pasta with the pesto.

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Butter Olive Oil Hollandaise Sauce

Makes 1½ cups

1 tbsp fresh lemon juice
1 tsp ground white pepper
1 tbsp warm water
3 egg yolks
1 cup Butter Extra Virgin Olive Oil, warmed
1 tsp fine sea salt
Cayenne pepper (optional)

Whisk together the egg yolks, lemon juice and 1 tbsp of warm water.

Add the mixture to the jar of a blender. With the machine continuously running, slowly pour in olive oil, a little at a time. If the mixture thickens too quickly, add a little more warm water.

Continue blending adding remaining olive oil in a thin stream until the mixture emulsifies (thickens). Season with salt and pepper to taste.

Serve immediately.

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Tuscan White Bean Spread

Makes approximately 2 ½ cups white bean spread

Ingredients: 1 pound of dried, rinsed Great Northern white beans
2” sprig of fresh rosemary
4 cups low sodium chicken or vegetable stock and water to cover beans
1 medium onion, diced
2 whole garlic cloves, smashed
One large carrot, peeled and diced
large celery rib, diced
2 oz. can of diced tomatoes in juice
2 teaspoons sea salt
Pepper to taste

For Finishing:
¼ cup + 2 Tbs. fresh pressed, California Mission Gold Medal extra virgin olive oil

In a 6 quart or larger stock pot, add all of the ingredients except the olive oil. Bring to a simmer over medium-low heat, partially covered for approximately 4 hours or until the beans are tender and fully cooked through. Add more water as necessary. Allow the beans to cool completely.

In the bowl of a food processor, ladle two cups of cooked beans along with liquid they were cooked in. Add ¼ cup extra virgin olive oil and process until smooth or desired consistency is reached. Serve at room temperature drizzled with two tablespoons of reserved early harvest, fresh pressed extra virgin olive oil. The spread can be served with crudités, crackers, pita, or crusty bread.

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Persian Lime Aioli

Makes approximately 1 cup

2 fresh garlic cloves, minced
1 tsp. sea salt
1 large egg yolk
1 Tbs. fresh squeezed lime juice
½ cup neutral oil such as safflower or grape seed oil
½ cup Persian Lime extra virgin olive oil

Place the garlic and salt in the bowl of a food processor fitted with a metal blade or in a blender. Pulse for a few seconds. Add the egg yolk and lime juice. With the motor running, slowly add the safflower oil in a thin stream. Without turning the motor off, add the Persian Lime extra virgin olive slowly in a thin stream. Taste and finish with more salt if necessary.

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Blood Orange & Pomegranate Vinaigrette

Makes approximately 1/2 cup

3 tablespoons blood orange evoo
3 tablespoons pomegranate balsamic
1 clove minced garlic
1 tablespoon honey
1 tablespoon dijon mustard
sea salt and pepper to taste

Whisk till thoroughly mixed and enjoy.

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Honey Ginger & Avocado Oil Vinaigrette

Yields 1/2 cup

3 tablespoons Honey Ginger balsamic
3 tablespoons Avocado oil
1 tablespoon minced shallot
1 tablespoon minced black garlic
1 teaspoon crushed red pepper
salt and pepper to taste

Whisk all ingredients together and chill a minimum of 30 minutes. Shake before serving.

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Lemon and Strawberry Vinaigrette

Yields 1/2 cup

3 tablespoons Lemon Olive Oil
3 tablespoons Strawberry Balsamic
1 clove minced garlic
1 tablespoon honey
sea salt and freshly ground pepper to taste

Whisk till thoroughly mixed. Chill before serving.

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Roasted Garlic Vinaigrette

Yields 6 Servings

1 head fresh garlic
3 tablespoons Garlic olive oil
2 tablespoons 18-Year aged balsamic
1 tablespoon Dijon mustard
sea salt and freshly ground pepper to taste

Slice 1/2 inch off top of garlic head, drizzle with 1 tablespoon garlic olive oil and sprinkle with sea salt and pepper. Roast until tender at 350 °, approximately 1 hour.

Squeeze roasted garlic out of skin, whisk with remaining ingredients

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Creamy Chipotle Dressing

Yields 1 1/2 cups

3 tablespoons Chipotle olive oil
1/3 cup plain yogurt
1/3 cup ranch dressing
1/3 cup sour cream
2 tablespoons Honey Ginger balsamic
1 tablespoon Dijon mustard
1 tablespoon honey, plus more to taste
1 1/2 tablespoon fresh cilantro
salt and pepper to taste

Combine chipotle evoo, yogurt, sour cream, vinegar, mustard, honey, onion or cilantro, salt in a bowl until well blended. Season with pepper. Taste and adjust seasonings, if desired.

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Provence and Fig Balsamic Vinaigrette

3 tablespoons Herb de Provence olive oil
3 tablespoons Fig balsamic
1 tablespoon organic honey
1 clove minced garlic
1 tablespoon minced shallot
sea salt & pepper to taste

Whisk till thoroughly combined.

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Mushroom Sage & Cherry Vinaigrette

Yields 1/2 cup

3 tablespoons Wild Mushroom & Sage olive oil
3 tablespoons Black Cherry balsamic vinegar
1 tablespoon organic honey
1 clove minced garlic
1 tablespoon minced shallot
1 tablespoon dijon mustard
sea salt & pepper to taste

Whisk till thoroughly combined

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Cinnamon Pear Pork Chop Marinade

Yields ½ cup

3 tablespoons Cinnamon Pear balsamic
3 tablespoons olive oil
2 tablespoons brown sugar
1 teaspoon allspice
1 minced shallot
1 teaspoon crushed red pepper
1 teaspoon crushed fennel seed
salt & Pepper to taste

Combine ingredients and use to marinade pork chops for a minimum of 3-hours in the cooler

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