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
Balsamic Pineapple 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

New Oils to the Oil & Vinegar Department!

We now have two new extra-virgin olive oils in stock. Both produced from Italian olive trees that now grow in California.

Coratina – The Coratina olive is a particular cultivar that creates it’s best oil, when picked and
milled early, not allowing it to fully ripen. As a result, it retains solid, grassy notes, a slight
acidity and a high polyphenol (the good anti-oxidant) count that results in a peppery finish. A
smooth mouth feel with a complex flavor profile means you should use this at room
temperature, or just drizzle this over roasted vegetables and meats to fully appreciate it’s
unique flavors. Salads, especially those with fruits and stronger cheeses, will pop with the
addition of this oil.
Tuscan Blend -- First thing to note is that this is NOT an infused (flavored) oil. The name refers
to the region of the Tuscan region of Italy, where the four olives used to make this blend
originate from.
Leccino, Coratina, Pendolino and Frantoio olives are milled in California to create this
moderately robust oil that has a beautiful green hue and flavor. This is a versatile oil that can
be used for sauteing, put on freshly cooked pasta, bread/pizza drizzling and we love it as a
drizzle in our tomato soup! (you won’t believe how much it adds to soups!)
Avocado Oil is Back in Stock! – Our shipment arrived late August, and this time it actually
contained our Avocado oils! We have been adequately supplied with our three varieties
(Regular, Garlic infused & Lemon infused). Avocado oil has been in HOT demand! It has a
higher smoke point than olive oil and is safe to fry in. Works great for the backyard griddlers
and flat top cooking fans and for those looking to try more natural solutions for skin and hair
care, avocado oil might be what you’ve been missing.
Still In Development – Horrocks will be adding pictures and recipes to this page. We are
hoping to have this great new feature available by the end of September, or early October.
This will be a great way to get inspired recipes, plan out a dish or expend your culinary skills
and wow your friends and family!

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.

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.

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-

Pineapple Paradise Balsamic Soy Sauce-

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.

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.

Peach Bourbon Balsamic Vinegar -

Sticky, sweet and amazing! Football season is gearing up and your tailgating game better be as well. Our Peach Bourbon Dark Balsamic Vinegar can be your game-changing MVP. Try using this for your grilled, baked or fried chicken wings as a “toss”. Combine ¼ Cup of this balsamic with 3 Tablespoons of apple cider vinegar, add some diced peaches (drain syrup if canned) and if you’re so inclined an ounce or two of bourbon for that extra punch. Remove your wings from their heat, toss with this sauce and you’ll be making more before halftime!

Tomato White Balsamic Vinegar -

Want to bring the delicious flavor of vine-ripened tomatoes to your life? This may be the answer you’ve been searching for. Sweet, aged white balsamic, infused with fresh tomato and bursting with flavor. Perfect addition for your Cucumber, Red Onion and Tomato salads! Drizzled on pizza or focaccia, or in a Bacon Tomato Vinaigrette for a Wedge Salad. You’ve got to try this to understand how much fresh tomato taste we’re talking about.

Harissa infused Extra Virgin Olive Oil

Want to take a journey to a faraway place? How about North Africa? Harissa is a beautiful dish comprised of smoky chiles, garlic, cumin, coriander, and other aromatic spices. The infusion of harissa into the oil creates a beautiful reddish orange color and it’s spiciness is noticeable, without being hot. Marinate some chicken overnight in a few tablespoons of oil, add more aromatics if you wish. Then roast the chicken, keeping it covered to maintain its moisture and allow the flavors to permeate fully. We really recommend serving with traditional flatbread and rice. Make a large enough batch, shred the meat into Finger Food, serve with a side of Hot Harissa Paste for those who want that extra spicy kick and sit down with friend/family for a meal that’s best eaten out of large bowl/plates, using only your fingers.

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.

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