Olive Oil and Vinegar Recipes

Featuring our top sellers:  Aceto 4 Balsamico di Modena and Tuscan Herb Olive Oil, this classic Italian bread and tomato salad manages to be fresh and summery, but still hearty enough to eat as a light supper or lunch.  This recipe was originally created to take advantage of day old or stale bread and fresh juicy tomatoes. The juice from the tomatoes and the liquid from the other ingredients will soften and re-hydrate the bread.


John Kass is a columnist for the Chicago Tribune. As a first generation Greek-American, he also has a passion for food, and published this recipe for Greek Ribs in the July 2, 2017 edition of the Chicago Tribune as something to make for the 4th of July.  This marinade also works for Lamb Chops and Chicken.