Oil & Vinegar | horrocks

Returning to the Oil & Vinegar Bar!

After a long wait for the manufacturers to get raw materials, they are back in production! A long list of crowd favorites, as well as a few newcomers are on their way.

Infused Extra Virgin Olive Oils will include the following flavors:

Garlic Butter
Parmesan Garlic
Sun Dried Tomato, Parmesan Garlic
Zesty Onion
Organic Garlic and Mushroom
Butter
Organic Garlic

Specialty Oils (Sesame):

Garlic Ginger Toasted Sesame Oil

Gourmet Balsamic Vinegars:

Maple Bourbon Dark Balsamic
Mediterranean Dark Balsamic (Thick, rich, and sweet with the flavors of pistachios, honey, and dates!)
Onion & Rosemary Dark Balsamic (Absolutely amazing with grilled meats and roasted vegetables!)
Lemon White Balsamic
Watermelon Strawberry White Balsamic
Tomato Basil Dark Balsamic
Reserve Raspberry Balsamic
BalsamicPineapple White
Apple White Balsamic (Yes! It’s finally coming back)
Honey Ginger White Balsamic
Aged White Balsamic (a special blend of sweet vinegar from Modena, Italy)
Strawberry Dark Balsamic

Brand New and on Their Way!:

Citrus White Balsamic (an amazing blend of our aged white balsamic, infused with the luscious flavor of Meyer Lemons! No added sugars! Crisp, refreshingly sweet with a graceful Meyer lemon brightness. This is going to be an instant favorite!)

Santa Ynez EVO – Drawing heavily on the classic Italian varietals, the 100% California-grown blend features Leccino, Frantoio, and Pendolino olives. The addition of Koroneiki olives adds an herbaceous note to balance it out. With aromas of tomato leaf, citrus rind, and a flavor profile that leans towards tomatoes and artichoke, the oil was pressed in November of 2022. It has since been racked and filtered, allowing its moderate characteristic fruitiness and pungency to develop. Added to a classic balsamic vinegar for a supremely flavorful dressing, or even better, as a base for your wood-fired Piazza Bianca and Margherita-style pizzas.

Mission EVO – Carefully crafted from 100% California Mission olives. Estate grown, hand-harvested, and milled on-site Southeast of San Francisco. Wonderfully lush and buttery in flavor, with a delicate sweetness, this oil is creamy smooth on the pallet. We think it is one of the best replacements for butter! This is a very “soft” oil, ideal for those who want a flavorful oil, without the pungency and bitterness sometimes associated with EVOs. Try drizzling this on popcorn with a dose of fine sea salt, or use this in baked breads and cakes in lieu of the butter portion of your recipe.

The Santa Ynez and Mission extra virgin olive oils will be replacing the Organic Arbequina and Organic Arbosano extra virgin olive oils we have carried as the supply of them will not be available for 8-10 months. Our remaining Arbequina and Arbosano oils will be bottled by staff and available for purchase at a slightly reduced price.

Jump to Recipes

Summer Oils & Grilling

Organic Koroneiki EVO-

One of our favorite olive oils for salads. Mild to Moderate in pungency, this oil brings a lot of green, grassy characteristics. What it’s famous for is its bouquet of Tomato Leaf. Subtle hints of this are on the pallet as well. Koroneiki pairs well with a variety of balsamic vinegars and will add a lively richness to your homemade vinaigrettes.

Hibiscus Dark Balsamic Vinegar-

New to our collection! The first batch went very quickly and with good reason. Sweet and Tangy are the immediately recognizable characteristics. But there is a hint of the floral notes as well. If you have ever had Hibiscus Tea (Fluer de Jamaica) you will love this version as a balsamic. This is dense if flavor and consistency, and pairs well with citrusy olive oils (Lemon, Lime, or Orange).

Fun fact with the Hibiscus Balsamic…you can make mocktails, or spike your Summer Lemonade for a cranberry-like kick.

Honey Garlic White Balsamic-

OK…you MUST like garlic for this one! (Vampires stay away!) Up front, this is no doubt garlic. But as it lingers, the sweetness just keeps coming on. As a component to your salad dressings its white nature will not color your food. As a cooking component, try mixing 2 parts Honey Garlic Balsamic, with 1 part Teriyaki sauce for a pork or wing sauce/toss…I like adding crushed red pepper to the mix for added kick to the wings!

Blueberry Dark Balsamic-

Who doesn’t like the sweet, tartness of ripe blueberries? Thick, rich, and loaded with flavor, this balsamic is ready for your next salad. Especially when you pair it with a lemon-infused olive or avocado oil.

Taggiasca EVO-

We bet you’ve probably never heard of this olive. Our Taggiasca EVO is 100% California Taggiasca olives, first cold-pressed and filtered. If you are looking for a truly exceptional finishing oil, a unique oil for dipping bread, or a drizzle for your charcuterie board, add this to your gourmet repertoire.

On the palate, it is sweet and delicate with fruity aromas. It has delightfully light flavors of green tea, almond, artichoke, and cinnamon, and is best used as a finishing oil. With only mild intensity, it is ideally enjoyed on fish, vegetables, or for bread-dipping.

Balzana EVO-

Another flavorful olive oil for your Summer fare! Primarily a blend of Frantoio and Leccino olives this oil makes itself known, without being too bitter. Salads and marinades can all be enhanced with its characteristic tones of freshly turned earth and moderately peppery kick on the back end.

Reserve Raspberry Dark Balsamic-

Roll out the red carpet folks, this one is a superstar! Starting with an aged, dark balsamic, fresh, ripe raspberries are added and allowed to ferment naturally. It is then aged some more, filtered, and processed to remove the alcohol. What’s left is simply decadent! Salads, drinks, meats, cheeses, and especially desserts (can you say Cheesecake?) are going to love this stuff.

Grilled, marinated chicken, served with fresh thyme, a drizzle of this balsamic and our Tarragon EVO make a stunning dinner that will be the envy of your friends and family.

Tarragon EVO-

The French consider tarragon the “King of Herbs,” and you will, too, after using this classic, aromatic extra virgin olive oil. Its licorice-like essence is captured beautifully to help you enhance the flavor of chicken, lasagna, fish, and egg dishes. Make this dressing for your next salad!

1 small minced shallot, 1 tablespoon Champagne vinegar, 1 ½ tsp fresh lemon juice, 1 teaspoon Dijon mustard, ½ teaspoon fresh cracked black or white peppercorns, ¼ teaspoon kosher salt, 1 clove of garlic; finely minced, ¼ Cup Tarragon EVO, 2/3 Cup Whole Buttermilk, 2/3 Cup plain Greek Yogurt. ½ Cup finely chopped herbs (chives, tarragon, basil, and parsley are recommended)
Combine all ingredients in your blender, or use an immersion blender and you will have a cool, creamy dressing that is NOT loaded with all the fat or calories as a mayonnaise-based dressing. So Flavorful!

Roasted Chile and Garlic EVO-

Attention Flat-Top Grillers! Simply put, YOU NEED THIS! As a marinade for your meats, it lends great flavor and a beautiful reddish-orange color. For grilled vegetables, including corn, the medium heat of the chiles adds a zesty component and the garlic undertones bring depth. Bring some seriously delicious, moderately spicy zip to your Summer Griddlin’ and be ready to hear your friends talk about your food.

Bourbon Light Balsamic & Maple Bourbon Dark Balsamic Vinegars-

Let’s just build off the word that got your attention, BOURBON!

Both balsamics deliver sweet, oaky, vanilla tones that are begging to be used during your next grill fest.

The Light colored Bourbon balsamic is of a thinner consistency and is an undisputed champion for deglazing pans of sauteed onions and mushrooms for your steaks and chicken.

The Maple Bourbon Dark Balsamic is dark, sweet, and thick! Baste this over your ribs or chicken (even fish) to make a gourmet glaze for your meats, or add either one to your favorite BBQ sauce to bring it to the next level. The characteristics and uses of these two balsamic vinegars are quite different…but they are both amazing.

Organic Mushroom & Garlic EVO-

Yet another EVO that wants you to be creative. Basting grilled meats, pasta salads, bruschettas, or as a condiment to a tapas. Let your imagination and culinary creativity totally free with this certified organic Californian EVO.

Food Fact and Unique Use for EVOs: Olive oil will solidify between 40-50 degrees Fahrenheit. So get yourself some small silicone ice cube molds and fill them with an infused oil and put it in your refrigerator for a couple of hours. The resulting “cubes” of oil can be used to replace a more traditional “pat” of butter on grilled meats when you plate and serve. Imparting unbelievable flavor, sumptuous richness, and a velvety finish as it will quickly “melt” like butter over your dish.

Tomato Basil Balsamic Vinegar-

Very thick and loaded with a robust, sweet tomato flavor, this has been a fan favorite for several years at Horrocks. As a component to your (hot or cold) pasta dish, as a topping drizzle for your Summer Outdoor Grilled Pizzas, or as a foundation for your fresh bed of greens, this a staple you will keep using over and over. Make your Caprese Salad appetizer disappear in minutes when you use this one.

Pineapple Paradise Balsamic Soy Sauce-

Yep! You read that right, Balsamic Soy Sauce. Sweet, salty, intensely flavorful and we carry two versions. Our base model begins with white balsamic vinegar and it’s then infused with fresh fruit (pineapple), natural flavors, and soy sauce for a truly unique condiment or ingredient for your food. From our base model, to the HOT-rod model, we take the same start, and then we add a pretty generous portion of dried habanero powder! This version starts out with the same fruity, sweet, and saltiness but then the heat shows up to the party and it’s game on! It’s not so hot that you’ll be running home to momma. But it will arrive, make some noise on your tastebuds, linger for a minute then begin to fade. (That is until you have another delicious bite to keep the party going!)

Grilling Notes: Keep in mind that balsamic vinegars have a fairly high sugar content from the grapes and other infusion ingredients. As such, they will burn over direct flame easily. When you glaze your food on the grill, use indirect heat, or lower your gas to low-medium to avoid having to call Horrocks Pizzeria for emergency dinner because you torched your chicken into next week’s charcoal briquettes.

Recipes

Dessert Vinegars?

Yes, you read that right. Never used a balsamic vinegar as part of your dessert(s)? We carry several flavors of balsamic vinegars that are more inclined to be used as a topping for your dinner’s sweet finale, than atop a bed of greens.

Start with something basic, Strawberries and Balsamic vinegar. Fresh, ripe, sweet berries with a small drizzle of an aged balsamic vinegar is a light, succulent dessert that can be made in minutes and doesn’t require you to loosen your belt another notch.

Ingredients:

*1 pound ripe strawberries

*2-3 TBS fine sugar
*Drizzle of freshly squeezed lemon juice
*Balsamic vinegar

Directions:

Wash and top berries. If strawberries are large, cut in half. Place berries into a non-reactive (glass) bowl and sprinkle sugar evenly over berries. Using a small amount of lemon juice will help macerate (soften and sweeten) the berries. Allow to rest in the refrigerator for 10-30 minutes. Plate and then drizzle balsamic over top.

NOTE: The acidity of the lemon juice is to help break down the berries and render more of their natural sweetness. Less ripe berries require a longer period. Keep in mind that the lemon juice will soften the berries, so if you already have sweet, ripe berries, a shorter amount of time is required before serving. This is a simple example. You can mix berries as well, adding raspberries and/or blackberries. A small dollop of fresh whipped cream and a sprig of fresh mint take this to the next level and is beautiful on a plate.

Let Them Eat (cheese) Cake!

Yes, balsamic vinegars work amazingly well as a topping for your cheesecake. The slight acidity of the balsamic helps to counter the density and sweetness, making your cheesecake appear “lighter” on the tongue. Numerous options are available, such as Blueberry Balsamic, Raspberry Balsamic, Pecan Praline Balsamic, Caramel Balsamic, Chocolate Strawberry Balsamic, and even Maple Bourbon Balsamic.

Black Bean & Corn Salsa

This is a salsa that is rich, sweet, and savory that goes well with ground beef or chicken tacos and makes enough extra to enjoy with warmed tortilla chips too!

Ingredients:

* (3) ears fresh corn, kernels cut off ears

* (2) Medium to Large Red Bell Peppers, seeded and diced

* (1) Large Sweet or Yellow Onion, diced

* (3-4) cloves garlic, minced

* (1) bunch of fresh cilantro, leaves only, finely chopped. Reserve 2-3 springs and their leaves for finishing garnish

*(2) limes, for zest and juice

*(2) large oranges, or you can substitute with 1/2 cup of orange juice

*(1) 29oz. can or (2) 15oz. can of black beans, drained.

* (4) Tablespoons Roasted Chile and Garlic or Zesty Onion infused olive oil

*1/2 cup water

* Salt, for seasoning

Directions:

In a large, medium-hot skillet, heat oil. Put corn kernels into skillet and saute, stirring occasionally to allow slight browning (caramelization) to begin. Add in diced onion and continue to saute until onion is transparent. Add diced red peppers, and garlic, season liberally with salt, and stir until the peppers being to soften. Add beans, water, and the juice from the limes and oranges. Increase heat and bring salsa to a low boil. Continue string occasionally, allowing salsa to reduce and thicken. Add lime zest and chopped cilantro, stir until thick, and remove from heat.

Juiced Up Lemonade!

Here’s another fun and flavorful way to cool down this Summer. Add a fruity balsamic to your lemonade for a delicious drink.

Ingredients:

*6 oz lemonade

*1-2 TBS balsamic

*3-4 oz of tonic or seltzer water.

Directions:

Combine your choice of balsamic (strawberry, blueberry, hibiscus, raspberry) with the tonic/seltzer water and stir to mix. Pour over ice and top with the lemonade. Vodka has been rumored to find its way into such concoctions – at least I’ve heard of it happening.

Recipes