Quick Summer Grilling Tips

By Karen Shernan
on June 08, 2016

Quick Summer Grilling Tips

It’s Grilling Season! Who is excited as we are? And we’re not talking about the same old hamburgers, hot dogs, and potato salad. There is nothing wrong with old favorites but let’s dive into something fresh and new!


In preparation, we wanted to review some safety tips and procedures to ensure an optimal grilling experience:

Grill Preparation & Safety

  • Is it in a safe spot, far enough from the house?
  • Is the drip tray clean?
  • Is your propane connection tight?
  • Scrape down any remaining residue from last year
  • Season liberally with oil
  • Keep fire proof oven mitts and a spray bottle of water nearby in case of flare-ups


Now for the good stuff…


Easy & Delicious Grilling Ideas

Brush on some oil for flavor!




Lemon EVOO


Tuscan Herb EVOO

New Potatoes

White Truffle Oil

Cherry Tomatoes

Basil EVOO


Garlic and/or Chipotle EVOO


Butter EVOO & Truffle Sea Salt

Baby Bok-Choy

Toasted Sesame Oil


Blood Orange EVOO



Marinate or glaze with balsamics* to turn up the volume on FLAVOR




Sweet Potatoes

Maple Balsamic

Skirt Steak

Green Chili Oil & Espresso Balsamic


Harissa EVOO & Pineapple Balsamic


Red Apple Balsamic


Rosemary EVOO & Traditional Balsamic


Sicilian Lemon White Balsamic

Fruit Kebabs

Chocolate Balsamic

Watermelon & Feta or Goat Cheese

Fig Balsamic

Pineapple w/ Cinnamon

Cara Cara Orange-Vanilla Balsamic


*When grilling with balsamics, be sure to apply the vinegar near the end of cooking. Otherwise, the naturally occurring sugars will burn and you’ll end up with charcoal instead of a delicious meal


Refreshing Infusions and Cocktails

For a thirst quenching and kid-friendly treat:

  • Add fresh fruit to water, and let stand overnight in the fridge
  • Freeze fruit and juice or water in an ice cube tray


For a light (not too sweet) cocktail…

  • 1oz of any fruit balsamic
  • 1oz Vodka or Gin
  • 2oz carbonated beverage (Seltzer, Perrier, Tonic, Ginger ale…)
  • Muddled or grilled fruit (optional)

Olive Oil Waffles: Too Good to Be True?

By Katie Shernan
on May 01, 2016

Olive Oil Waffles: Too Good to Be True?

Think it's too good to be true? It's not! You can replace butter with olive oil in most recipes. Here is a conversion chart to help you out:


Olive Oil

1 teaspoon

3/4 teaspoon

1 tablespoon

2 1/4 teaspoons

2 tablespoons

1 1/2 tablespoons

1/4 cup

3 tablespoons

1/3 cup

1/4 cup

1/2 cup

1/4 cup + 2 tablespoons

2/3 cup

1/2 cup

3/4 cup

1/2 cup + 1 tablespoon

1 cup

3/4 cup


I received a Belgian Waffle Iron over the holidays and have had a blast playing with it. One of my favorite creations thus far is brownie waffles with peanut butter sauce. But that is a recipe for another time...

It takes about as much time and effort to put together a batch of waffles as any other breakfast staple at my house (i.e. French toast, eggs & toast, eggs & hash) so they are now a Sunday favorite. The following recipe is by far my favorite to use. Every time it produces a crisp, fluffy waffle that is just begging to be loaded with indulgent toppings like Wood’s Bourbon Barrel Aged Maple Syrup or some Chocolate Raspberry Jam. And the most surprising part? I made this with olive oil! In my recipe, I used a plain oil that I had around the house but it would also be delicious with the Butter Olive Oil, Blood Orange Olive Oil, or Eureka Lemon Olive Oil. Don't let the whipped egg white through you off - it's simple to do and makes a huge difference in the waffles.

For a fun brunch party or special event, build a waffle bar with creative toppings. Some of my favorites are coconut jam, toasted coconut, pistachios, fresh berries, and Dark Chocolate Balsamic soaked strawberries.


Makes 4 Waffles



1 cup flour

2 tsps baking powder

1/8 tsp salt

2 tbsp sugar

1 egg, separated

¼ cup oil

1 cup milk 

1 tsp vanilla extract



  • Mix together flour, baking powder, salt, and sugar in a medium bowl.
  • Separate the egg. In a small bowl, beat the egg white until frothy. You can do this by hand with a fork or whisk or with an electric beater.
  • Stir together milk, oil, vanilla, and the egg yolk until mostly combined.
  • Add milk mixture to dry ingredients and mix well.
  • Fold in egg whites, careful not to over mix.
  • Pour batter into preheated waffle iron and cook according to directions.




A Few of Our Favorite Pairings

By Katie Shernan
on April 26, 2016

A Few of Our Favorite Pairings

So you walk into Newburyport Olive Oil and are immediately faced with 70+ oils and vinegars.


What now? After asking our friendly and knowledgeable staff for a tasting tour, you can consult this list of recommended pairings. There are countless options so don't limit yourself to those on this list. Have a favorite pairing that you don't see here? Share it in the comments below! Happy Tasting!


A Few of Our Favorite Pairings…..

  • Lemon White Balsamic + Tuscan Herb EVOO
  • Strawberry Balsamic + Basil EVOO
  • Peach White Balsamic + Tuscan Herb EVOO
  • Grapefruit White Balsamic + Lemon EVOO
  • Blackberry Ginger Balsamic + Persian Lime EVOO
  • Dark Chocolate Balsamic + Blood Orange EVOO
  • Tangerine Balsamic + Blood Orange EVOO
  • Mushroom Sage EVOO + Lemon Balsamic
  • Blueberry Balsamic + Lemon EVOO
  • Dark Chocolate Balsamic + Chipotle EVOO
  • Fig Balsamic + Garlic EVOO
  • Grapefruit White Balsamic + Herbs de Provence EVOO
  • Strawberry Balsamic + Eureka Lemon EVOO
  • Red Apple Balsamic + Roasted Walnut Oil
  • Cherry Balsamic + Lemon EVOO
  • Espresso Balsamic + Blood Orange EVOO
  • Oregano White Balsamic + Garlic EVOO
  • Oregano White Balsamic + Lemon EVOO
  • Coconut White Balsamic + Butter EVOO = Coco-butter
  • Coconut White Balsamic + Lime EVOO
  • Garlic EVOO + Butter EVOO
  • Vanilla Balsamic + Blood Orange EVOO
  • Chocolate Balsamic + Blood Orange EVOO
  • Vanilla Balsamic + Chocolate Balsamic
  • Chocolate Balsamic + Espresso Balsamic
  • Chocolate Balsamic + Coconut White Balsamic
  • Coconut White Balsamic + Lemon EVOO
  • Raspberry Balsamic + Lime EVOO
  • Blueberry Balsamic + Basil EVOO
  • Blueberry Balsamic + Rosemary EVOO
  • Oregano Balsamic + Basil EVOO
  • Garlic EVOO + Basil EVOO
  • Garlic EVOO + Traditional Balsamic
  • Dark Toasted Sesame Oil + Pineapple Balsamic
  • Pineapple White Balsamic & Chipotle EVOO
  • Pineapple White Balsamic & Harissa EVOO

 *Please note that we do not have every flavor on this list at all times. Some are rotated in and out for variety. Ask us if you do not see the flavor you are looking for. 

30 Minute Salmon with Lemon-Garlic Pan Sauce

By Katie Shernan
on April 25, 2016

30 Minute Salmon & Asparagus with Lemon-Garlic Pan Sauce


Calling all millennials: are you having a hard time adulting? Yeah I know the feeling. I recently made the revelation “if I clean the house more often, it will go faster each time" only to be laughed at by my boyfriend. “I could have told you that 3 years ago,” he told me.

Well, some things you just have to figure out for yourself! Like cooking a real dinner that you would be proud to feed your parents. Seriously, you can do it! Here is a quick, easy, and healthy recipe to start you off on the right foot. Pair it with a crisp Sauvignon Blanc (my go-to is Oyster Bay) for a sophisticated and summery meal. (And a good excuse to drink wine…not that you needed one…)

Of course you don’t have to be a millennial or a cooking novice to create and enjoy this meal!

A few notes before we get started:

  • You don’t have to use lemon olive oil – you could use garlic or a non-flavored olive oil. However, it is important to use good quality olive oil in this recipe. Many of the oils you find in the grocery store are already rancid or mixed with other types of oil. Unfortunately, the olive oil market is extremely corrupt! More on this here. Due to its low acidity, the high quality oil that we sell has a much higher smoke point (405 degrees F rather than 320 degrees F) and therefore can be cooked at higher temperatures such as those used in the recipe below.
  • You can nix the minced garlic if you replace the lemon olive oil with garlic olive oil. The flavor will be milder but you won’t have to worry about burning any garlic.


Serves 4


4 6oz Salmon Filets (Here is a helpful buying guide for salmon)

1 lemon, juiced

2 Tbsps. butter

1 Tbsp. lemon olive oil + more for drizzling

3 cloves garlic, minced

1-2 bunches asparagus

1 cup dry white wine or chicken stock

8 oz dry pasta


  1. Preheat oven to 425 degrees F.
  2. Bring water to a boil and cook/drain pasta according to directions on the package.
  3. Rinse asparagus and snap off the bottoms. These ends can be tough but naturally snap off where to stalks become tender.
  4. Spread asparagus on a baking sheet. (*Quick tip – line with tin foil for easy clean up). Drizzle with lemon olive oil and sprinkle salt and pepper. Roast 8-10 minutes in the oven or until the stalks are al-dente. They should still be bright green with a snappy texture but not overly chewy or fibrous.
  5. Heat 1 tablespoon of butter and a drizzle of lemon olive oil in a pan over medium-high heat. (*Quick tip – Butter allows for browning while oil slows the process down and prevents burning). Pat salmon dry on both sides and then place skin side down in the pan. Cook 3-4 minutes on each side, flipping in between. Remove from pan and set aside.
  6. Add minced garlic to the pan for about 30 seconds, being careful not to let it burn. Then add lemon juice and 1/2 cup chicken stock or wine. Simmer until sauce reduces and at salt/pepper to taste.
  7. Plate and serve with your head held high!

Apple Bacon Quinoa Bowls with Red Apple Balsamic

By Katie Shernan
on March 20, 2016

Apple Bacon Quinoa Bowls with Red Apple Balsamic 

Quinoa Bowls are my ultimate go-to dinner for just about any situation. They present a great opportunity to use up leftovers from the fridge or pantry. Plus, they are highly customizable which makes Quinoa Bowls a major crowd pleaser.

For those who are not familiar, quinoa is an ancient grain (ok, technically it’s a seed) that has become wildly popular over the last few years. But don’t let its pretentious reputation put you off. Quinoa is accessible and, in my opinion, should be a pantry staple. It packs in a solid 8 grams of protein per cup of cooked quinoa and is a complete protein. The texture falls somewhere between white and brown rice. I find that white quinoa is easier to make than rice because the grains become translucent when fully cooked. 

Simmering the quinoa in chicken stock helps build a flavorful base for your bowls and the options for toppings are endless! In addition, *hint hint* it makes a great healthy and savory breakfast bowl – try topping with a fried egg served over easy.

Here is the recipe for my favorite variation:


Apple Bacon Quinoa Bowls

Serves 4

1 ½ cups uncooked quinoa (pre-rinsed is preferable)

3 cups low sodium chicken stock

1 lg white onion, chopped

1 clove garlic, minced

8oz  baby spinach

8oz mushrooms, sliced

4 slices thick-cup bacon

1 Tbsp olive oil

1 tart, crunchy apple, roughly chopped

4 oz goat cheese crumbles

Handful of pepitas (toasted pumpkin seeds)

Red Apple Balsamic Vinegar


Bring 3 cups chicken stock to a boil over medium-high heat. In the meantime, rinse your quinoa in cold water if it is not pre-rinsed.

When the stock comes to a boil, add quinoa, ¼ of the chopped onion, and minced garlic. Reduce heat to low and simmer for 15-20 minutes. When the center of the quinoa is translucent, it’s done. Most of the liquid should absorb into the grains.

While the quinoa is cooking, fry the bacon on the stovetop over medium-high heat. When cooked, place on a plate lined with paper towels to absorb the excess fat and set aside. When cool, chop roughly. 

If you are feeling indulgent, reserve a small amount of the bacon fat to cook with the onions and mushrooms. Otherwise, drizzle just enough oil to coat a medium sized frying pan. Add the remaining chopped onion and cook until it starts to brown. Then add mushrooms and sauté until most of the moisture evaporates and set aside.

Once everything is cooked, you can either assemble the bowls yourself or set up the toppings in a bar and allow everyone to make their own! Either way, I highly recommend finishing with a drizzle of good balsamic vinegar. I like to use the Red Apple Balsamic or Vermont Maple Balsamic for this variation but go crazy with it! The creamy goat cheese and crunchy pepitas offer great texture and extra flavor. So much yum! What other toppings would you add to a quinoa bowl? Let me know in the comments!

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