Condiments & Sauces


Neighborhood Pizzeria Sauce

Nothing says back to school like pizza! Well…to us anyways! Try this with one of our Balsamic vinaigrettes (come in for suggestions). Give the kids something their tummies and taste buds will remember much longer than the pizza and the school year.

  • Prep: 5 min
  • Total: 5 min
  • Yields 2 cups (enough for 4-6 pizzas
  • 28 ounce can whole or diced tomatoes, slightly drained
  • 3 cloves garlic, roughly chopped or minced
  • 6 fresh basil leaves or 2 teaspoons dried basil
  • 3 teaspoons olive oil
  • 1 teaspoon balsamic vinegar, or to taste
  • ½ teaspoon sea salt
  • 1/8 teaspoon pepper

Blend the tomatoes, garlic, olive oil, balsamic vinegar, basil, salt, and pepper in a food processor or blender.

This keeps up to a week in the fridge or several months in the freezer.

Recipe taken from under the Creative Commons License.

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Maple Mustard Balsamic Dressing

Are you a mustard dressing fan? Well, we are too! This simple recipe is perfect for those wanting a flavorful mustard dressing on their meal. You can even enhance the taste of this dressing with our Maple Balsamic!

  • 2 Tbsp maple syrup
  • 2 Tbsp dijon mustard
  • 2 Tbsp balsamic vinegar
  • 8 Tbsp flavorless oil
  1. Put all the ingredients in a bowl and whisk well together or put them in a sealable glass jar and shake until well combined.

Recipe and photo from:  under a Creative Commons Attribution license

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Homemade Mustard with Balsamic Vinegar

Tired of store brand mustards? Then come make your own with this easy to follow recipe!


  • 2T yellow mustard seeds
  • 2T brown or black mustard seeds
  • 1/4c water
  • 1/4c champagne or white wine vinegar (5% or more acidity)
  • 1T balsamic vinegar (You can enhance this recipe with our Oregano Balsamic.)
  • pinch salt


Put all the ingredients in a jar that can be well sealed with a tight-fitting plastic lid.  (Don’t use metal because the acid in the vinegar will corrode it).  Shake and then set in the fridge for 2 days.  As you can see from the pictures above, the seeds will absorb the liquid.
Pour into a blender and puree for a few minutes until reaching the desired level of graininess.  Stir down a few times with a rubber scraper while processing.  Add salt if needed.  Taste it and see if you like it, otherwise set it aside for a few more days in the fridge and let it mellow and thicken.  This keeps for several months in the fridge.

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Simple Reduction with High Country Balsamic

Balsamic reductions are easy to prepare and offer a flavorful way to finish salads, entrees and desserts. Here are the steps:

Be creative. Pick a flavor of High Country Balsamic to pair with your meal (if you need a suggestion, just e-mail or call High Country Olive Oil). Put 1-2 Tbsp per serving of your favorite High Country Balsamic in a small non-stick saucepan. Bring to a simmer and reduce. Stir occasionally. Balsamic contains natural sugars that can burn, so avoid boiling. The amount of reduction depends on your personal preference. The longer you simmer, the thicker it will become. Use a toothpick or popsicle stick to measure the amount of reduction. Remember that in its heated state it will be at its thinnest consistency when you think you’re done. You can use it immediately or store in a clear plastic squeeze bottle for later use. We recommend using any balsamic reduction at room temperature.

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Easy Bruschetta

  • 3-4 ripe Roma tomatoes
  • 1 small sweet onion (such as Vidalia)
  • 8 fresh basil leaves
  • 1 Tbsp High Country Olive Oil
  • 2 Tbsp High Country Balsamic


Chop tomatoes into 1/2″ cubes. Chop onion into 1/4″ cubes. Mince or shred basil as preferred. Drizzle on High Country Olive Oil and High Country Balsamic. Mix thoroughly. Refrigerate for 1/2 hour. For traditional bruschetta, spread on Italian bread and broil lightly. Can also be used as a topping on chicken, a substitute for red sauce on pasta, etc.

Notes: The number of basil leaves is only a rough approximation, based on large-leaved sweet basil and the author’s preference. Adjust as necessary depending on your taste and the size and potency of your available basil leaves. Do not use dried basil; the taste is totally different. Any meaty variety of tomatoes will work well. If you are using a jucy variety of tomato, such as Cherokee Purple, put the chopped tomatoes in a wire strainer to drain for a few minutes before using for the mix, or it will come out watery. Using multiple colors of tomatoes produces a very decorative result.

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Chipotle Hummus

  • 3 cans garbanzo beans (15.5 oz each), drained
  • 1/3 cup High Country Chipotle EVOO
  • 1/3 cup lemon juice
  • 1/4 cup High Country Roasted Sesame Oil
  • 2 whole garlic cloves
  • 1 Tbsp ground cumin
  • 1 tsp salt
  • pita bread


Pulse all ingredients in food processor until smooth. Serve with pita bread.

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Steak Marinade

  • 1/2 cup High Country Fig Balsamic
  • 1/4 cup Herbs de Provence
  • 2 Tbsp brown sugar
  • 1 Tbsp Dijon mustard
  • 2 cloves garlic, crushed
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 flank steak


Place all of the ingredients into a large zip-seal plastic bag. Add steak, seal, keep in the refrigerator for 2-4 hours, turning occasionally. Remove from refrigerator 30 minutes before cooking.

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Mint Pesto

  • 1 cup fresh basil leaves
  • 1/2 cup fresh mint leaves
  • 1 clove garlic
  • 1/4 cup of High Country Garlic EVOO
  • 1-2 Tbsp High Country Toasted Sesame Oil
  • salt to taste


Place the basil leaves, mint leaves, garlic, salt, and pepper in a food processor. While pulsing, slowly pour the High Country Garlic EVOO until thorougly puree. Add High Country Sesame Oil and pulse a few more times.

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Basic Pesto

  • 2 cups fresh basil leaves
  • 1/4 cup pine nuts
  • 2-3 cloves garlic
  • 2/3 cup High Country EVOO
  • 1/2 cup grated Parmesan cheese
  • salt and freshly ground black pepper to taste


Combine the basil, pine nuts, and garlic in a food processor or blender. Blend until coarsely chopped. Add the High Country EVOO and blend until smooth. Mix in cheese, salt, and pepper.

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