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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


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

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Summertime Cherry-Basil Bruschetta

Serves 2


  • 1 cup fresh cherries, pitted and finely chopped
  • 3 cups fresh strawberries, hulled and finely chopped
  • ¼ cup packed basil leaves, minced
  • 3 tbsp finely chopped red onion
  • 4 tsp Adoro’s Black Cherry balsamic vinegar (try strawberry or traditional balsamic)
  • 1 baguette, sliced on an angle into 1” pieces
  • 2 tbsp Adoro’s Basil olive oil (try any mild or medium EVOO)
  • 1 cup balsamic vinegar reduction (you may use any of our balsamics and reduce them…you may also find our vinegars are thick enough without reduction for this purpose)


Preheat oven to 450˚
In a large bowl, combine the cherries, strawberries, basil, mint, onion and vinegar.  Set the bruschetta topping aside for 10-15 minutes so the flavours can develop
Brush one side of each piece of bread with oil and place them oil side down on a large rimmed baking sheet.  Bake for 4-7 minutes, or until golden.
Spoon the bruschetta topping onto the toasted bread.  Drizzle each piece with some of the balsamic reduction and serve.

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Cilantro Roasted Onion Pesto

Yields 1 cup

  • 2 cups cilantro, large stems removed
  • 1/2 cup pepitas/pumpkin seeds
  • 1/2 roasted red onion
  • 1/2 teaspoon chopped and seeded serrano chile
  • 1/2 teaspoon sea salt
  • 1/4 cup Adoro’s Cilantro Roasted Onion olive oil

In a food processor, pulse the cilantro, pepitas, roasted onion, chile, and sea salt until well blended. With the food processor running, slowly add the olive oil in a steady stream.

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Cantaloupe, Strawberry, and Red Onion Salsa


  • 1 cup Cantaloupe, finely chopped
  • 1 cup Strawberries, finely chopped
  • ½ cup cantaloupe, pureed
  • ½ cup Red Onion, finely chopped
  • ½ cup Golden Raisins, soaked
  • 2 Tablespoons Parsley, chopped
  • 2 Tablespoons Adoro’s Lemon Olive Oil
  • 1 ½ Tablespoons Adoro’s Pineapple White Balsamic Vinegar
  • 1 dash Cayenne Pepper
  • Salt and Sugar to taste

Combine all ingredients and chill.

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Blackberry Ginger Chutney

  • 1 tablespoon olive oil
  • 1 red onion, finely chopped
  • 1 inch piece gingerroot, finely chopped
  • 2 red chilies, finely chopped
  • 1 lb fresh blackberries
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup Blackberry Ginger balsamic vinegar

Heat oil in heavy based saucepan. Add red onion, ginger and chilies. Fry gently 4-5 minutes till soft.  Add blackberries and cook 4 minutes, stirring now and then.  Add sugar and vinegar and mix well. Bring to boil and simmer for 25-20 minutes until thickened.

Spoon into hot sterilized jars when still hot.  Cover with wax paper discs and cool.

Once cool seal and store until needed.

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Sweet & Spicy Pear Relish

  • 2 tablespoons extra virgin olive oil
  • 1 large red onion, finely chopped
  • 1 cup dry red wine
  • 1/4 cup Cinnamon Pear balsamic
  • 2 whole New Mexican Red chiles
  • 1 cinnamon stick
  • 2 star anise
  • 3 pears, peeled, seeded and halved
  • 2 tablespoons cold unsalted butter
  • sea salt and freshly ground pepper, to taste
  • 3 Asian pears, peeled, seeded and diced

Heat oil in a large saucepan over medium-high heat. Add the onion and cook until soft. Add the wine and cook until reduced. Add the cinnamon pear balsamic, chiles, cinnamon, anise, and pears, and cook until reduced by 1/2. Strain the sauce into a clean saucepan and cook to a sauce consistency, and can coat the back of a spoon thickly. Remove from the heat and whisk in the butter and season with salt and pepper, to taste. Toss with remaining diced Asian pears.

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Honey Ginger Cucumber Relish

  • 1 large cucumber, seeded and diced
  • 1/2 red onion diced
  • 1 stalk celery, washed and diced
  • 3 tablespoon Honey Ginger balsamic
  • 1/4 cup chopped cilantro
  • 2 tablespoons chopped mint
  • 2 tablespoons olive oil
  • salt and pepper to taste

Mix everything together in a large bowl and chill for at least 30 minutes before serving.

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Baguette Provence with Goat Cheese

  • 1 French baguette, fresh
  • 3 tablespoons Herb de Provence olive oil
  • sea salt and pepper to taste
  • 2 cups soft goat cheese, spreadable

Slice baguette to desired thickness, drizzle each slice with Herb de Provence olive oil, salt and pepper.

Bake until golden brown, 8-12 minutes at 375.

Spread soft goat cheese over each slice.

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Chili Lime Popcorn


  • 8 cups of popcorn, popped
  • 3 tablespoons Persian Lime Extra Virgin Olive Oil
  • 1-1/2 teaspoon salt
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • pinch of ground pepper

While the popcorn is still warm, drizzle half the olive oil over the popcorn. In a small bowl, mix together salt, cumin, chili powder, and pepper. Spoon seasoning over the popcorn; carefully toss. Add the rest of the olive oil and mix to coat.

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Hot Garlic Popcorn

1 teaspoon sea salt
2 cloves minced garlic or 1/4 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1-1/2 Chipotle Extra Virgin Olive Oil

Mix all ingredients in a small bowl. Drizzle popcorn with mixture in a large bowl and toss to coat.

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Pom Fizz

In a 6 oz. glass with ice add:
½ jigger of Pomegranate Balsamic Vinegar
Fill with Club soda.
Gently stir and totally enjoy!

For those who "partake" and want an added kick, try adding a jigger of good Vodka instead of the Club Soda.

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Homemade All Natural, High Oleic, High Polyphenol Olive Oil Dog Biscuits

Yield: about 42 larger (3 1/2" dog-bone) biscuits, 60 smaller (round) biscuits.

1 cup organic rolled oats
1 tablespoon organic mint, finely chopped
½ cup nonfat dry milk
½ teaspoon sea salt
2 large organic eggs
1 cup organic, high-oleic, high polyphenol olive oil peanut butter, made with Organic Leccino, Frantoio or Picual - (either chunky or smooth)
½ cup + 1 tablespoon cold water, or enough to make the dough come together

Make the olive oil peanut butter using the recipe link above.
Preheat the oven to 300°F.
Lightly grease a couple of baking sheets, or line them with parchment.
Mix together the rice flour, oats, mint, dried milk, and sea salt. Add the eggs and peanut butter, stirring to combine; the mixture will be crumbly. Add enough water to bring the dough together.
To make biscuits using a dog-bone cutter, roll the dough about ¼" thick and cut with a 3½" cutter (or the size of your choice).
Gather and re-roll the scraps, and continue to cut biscuits until you've used all the dough.

To make dog cookies, drop the dough in walnut-sized balls onto the prepared baking sheets. Flatten them to about 1/4". Bake the biscuits for about 40 to 60 minutes, baking the smaller cookies for a shorter amount of time. When finished, the biscuits will be dark golden brown, and will be dry and crisp all the way through. Remove the biscuits from the oven, and cool right on the pans.

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Natrual High-Oleic, Extra Virgin Olive Oil Peanut Butter

Makes 1 ½ cups natural peanut butter

Peanut butter is a pantry staple for most folks. If you have kids, chances are you have a few jars stashed in the cupboard. What many people don't know is that the average jar of name brand peanut butter contains loads of dangerous hydrogenated fats, sodium and sugar.

The following recipe is developed using fresh, high-oleic extra virgin olive. When the right olive oil is used for this recipe, its' flavour takes a back seat to the rich flavour of roasted peanuts. You will be hard pressed to detect it and your heart will thank you for the change.

2 Cups roasted, unsalted peanuts
½ tsp. salt (optional)
1 Tbs. granulated sugar (optional)
¼ cup High Oleic, High Polyphenol Organic Picual, Frantoio or Leccino Extra Virgin Olive Oils

Place the peanuts in the jar of your blender. Add the salt and sugar if using. Pour the olive oil over the peanuts and wait 30 seconds until the oil flows to the bottom of the jar. Turn the blender on high. Process until the desired level of creaminess or up to two minutes for super creamy peanut butter. It may be necessary to turn off the blender a few times and scrape down the sides of the blender jar. Store tightly covered in the refrigerator for up to 6 weeks.

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Cranberry, Coconut, Cashew Granola with Persian Lime Extra Virgin Olive Oil And Coconut White Balsamic Vinegar Reduction

Makes approximately 8 cups of granola

4 cups old fashioned oats
1 cup dried cranberries
1 cup cashews
1 unsweetened flaked coconut
½ cup Persian Lime Olive Oil
⅓ cup honey or Delizia Coconut White Balsamic Vinegar, gently reduced by half and cooled.

Preheat the oven to 250°.

In a small bowl whisk together the olive oil and balsamic reduction or honey until thoroughly combined. In a large bowl, mix all of the dry ingredients except the cranberries.

Pour the olive oil balsamic mixture over the oats and mix very well until all the oats and dry ingredients are completely coated with the mixture.

Spread the granola out on to a baking sheet covered in parchment and bake for approximately 1 hour until golden brown and fragrant.

Cool completely and then mix in the dried cranberries.

Store in a sealed container for up to one month.

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Fresh Cherve Drizzled with Aged White Peach Balsamic Condimento Reduction

This application is easy, elegant and delicious. Use only the finest quality, fresh goat cheese here. The golden peach condimento reduction compliments the creamy, slightly salty, tangy goat cheese perfectly. It adds a mellow sweetness, the complex flavor of ripe peach and naturally caramelized dried fruit notes.

2 cups aged white peach balsamic condimento
8 oz. fresh cherve

In a 2 quart sauce pan over very low heat, gently simmer the condimento and reduce by half, approximately one cup. The condiment should never be allowed to boil or the natural sugar will burn and become bitter. The pot should be watched carefully. The process can take as long as 30 minutes but the results will be worth the effort. The finished reduction should be thick and light amber in color. Once smell slightly of caramel and complex fruit. Allow to cook completely and then transfer to a jar. Once allowed to sit, and cool the flavour will become more complex. It can be kept on the counter or in the refrigerator, however refrigeration is not necessary. Use to glaze pork, poultry, ribs, fresh fruit or paired with cheeses.

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Mozzarella Fresca Marinated in Ultra Fruity Picholine with Fresh Rosemary

1 ½ cup Ultra Picholine Extra Virgin Olive Oil
1 pound of bocconcini mozzarella fresca, drained
1 teaspoon kosher salt
½ teaspoon hot red chili flakes (optional)
2" sprig fresh rosemary, bruised to release fragrance

Drain the mozzarella and salt. In a medium sauce pan, over medium low, gently heat ½ cup of Ultra Picholine, red chili flakes and rosemary to 175°F. Hold for 2 minutes and then allow to cool to room temperature. Mix in the remaining cup of Ultra Picholine. Place the salted mozzarella fresca in a jar or other container large enough to hold the olive oil and cheese. Pour the oil, herbs and chili flakes over the cheese. Marinate in the refrigerator for up to one week. This cheese is delicious speared on a toothpick with a small, ripe cherry tomato and a basil leaf.

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Peach White Balsamic Bellini

Serves 4-6

1 Cup Peach White Balsamic
1 pound peeled, sliced ripe peaches or 1 16-ounce bag frozen peaches, defrosted
1 bottle chilled Prosecco or other sparkling white wine
A spring of mint or fresh raspberries for garnish

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Wild Mushroom-Sage Extra Virgin Olive Oil Croutons

These homemade croutons will be the talk of the town and they're a great way to use up leftover bread. You can make these with just about any type of bread. Preheat the oven to 375°F. Cut fresh or day old French bread in to 1" cubes. Don't bother removing the crust, it adds texture. In a large bowl, toss four cups of bread cubes with ½ cup of Wild Mushroom-Sage Extra Virgin Olive Oil, 1 tablespoon of kosher salt and ½ teaspoon fresh ground pepper. When the bread is evenly coated, place the cubes on a rimmed baking sheet on the middle rack of the oven. Bake for 35 minutes, stirring a couple times to ensure even browning.

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Traditional Lemon Garlic Hummus

1 (16-ounce) can chickpeas, drained and rinsed
1/4 cup Eureka Lemon Olive Oil
1/4 Non Flavored Olive Oil
2 cloves of garlic, peeled and crushed
2 tablespoons tahini
2 teaspoons chili powder
sea salt and freshly ground pepper to taste

Add chickpeas into the bowl of a food processor, along with garlic, tahini, chili powder . Begin to purée the mixture, slowly adding the olive oil through the feed tube of the food processor until an emulsion, or creamy consistency forms. Season with salt and pepper to taste.

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Baked Brie with Provence Caramelized Onions

Yields 4 Servings

1/4 cup Herbs de Provence extra virgin olive oil
1 yellow onion, sliced
1 Granny Smith apple – peeled, cored and sliced
8 ounces Brie cheese
1 sheet frozen puff pastry, thawed if frozen

Preheat oven to 400 degrees F (205 degrees C). Heat 3 tablespoon of oil in a skillet over medium heat. Cook and stir onion and apple in oil until tender and browned. Set aside. Arrange brie on top of thawed puff pastry. Top the cheese with the apple and onion mixture. Fold puff pastry over the cheese, and pinch closed. Brush with remaining oil. Bake about 20 to 25 minutes, or until golden brown. Serve warm.

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Cream of Roasted Pepper & Tomato Soup With Tuscan Herb Olive Oil

Yields 4-6 Servings

12 - 28 oz. cans tomato puree
1/2 cup white wine
2 cups chicken or vegetable stock
2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped
3 tablespoons Tuscan Herb Olive Oil
1 medium yellow onion, finely diced
4 large cloves garlic, minced
1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish
1 teaspoon dried oregano
1/2 cup grated Romano Cheese
1 cup heavy cream
sea salt and fresh ground pepper to taste

In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Olive Oil over medium-high heat. Add the onion and saute until translucent, for about 3 minutes. Add the garlic and saute for another minute. Add the white wine and reduce by half.

Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower the heat to medium and simmer for 20 minutes. Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Add the heavy cream and Romano Cheese and stir to combine. Adjust seasoning with salt and pepper to taste.

Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Olive Oil and a sprig of basil. Serve immediately.

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Lemon Roasted Olives

Yields 4 Servings

3 cups assorted green and black olives
2 rosemary sprigs, cut in half
Zest of 1 orange, cut into long, thin strips
1⁄4 cup Lemon Olive Oil
1⁄4 tsp. dried chili flakes
sea salt to taste

Preheat an oven to 400°F.

In a bowl, combine the olives, rosemary, orange zest, lemon evoo, chili flakes and salt and toss to coat. Transfer the olive mixture to a small tapas pan and bake until the olives are warmed through, about 10 minutes. Serve warm or at room temperature.

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Coconut Lime Salsa

1/2 cup coconut
1/4 cup diced red onion
1 diced tomatillo
1/4 cup cilantro, chopped
2 tablespoons jalapenos, seeded minced
2 tablespoons Persian Lime Olive Oil

Mix ingredients together. Enjoy

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Pineapple Salsa

1 medium purple onion, diced
1 bunch of green onions, chopped - stems only
1 red pepper, diced
2-3 stalks of celery, diced
3-4 garlic cloves, finely chopped (garlic is optional depending on taste)
1 Fresh pineapple, diced ( use about one-half to two-thirds….depending on taste and size of pineapple
½ teaspoon sea salt
½ teaspoon fresh ground black pepper
3 tablespoons mild EVOO (Adoro)
¼ cup Sicilian Lemon White Balsamic vinegar (Adoro). Sometimes I add a splash of Champagne Wine vinegar (Adoro)

Mix ingredients together and add salt, pepper, EVOO, and vinegar. Toss well.
ADD approx. 1 cup of chopped fresh cilantro.
Toss and serve with nacho chips or chicken, or pork…or whatever you wish.
Above quantities are “guest-imates”. I generally mix and add to taste.

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Vanilla Ice Cream with Blood Orange Oil

Delicious and Simple.

1 pint vanilla ice cream
1 tablespoon Blood Orange Olive Oil
pinch smoked sea salt

Scoop ice cream into chilled bowl. Drizzle blood orange evoo over ice cream.

Finish with smoked sea salt.


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