Sesame Noodle Salad


  • 1(16 oz) package of angel hair pasta
  • ½ c. Toasted Sesame Seed Oil
  • ½ c. soy sauce
  • ¼ c. balsamic vinegar (we recommend White Coconut)
  • 1 tbsp. Roasted Chili Extra Virgin Olive Oil
  • ¼ c. white sugar
  • 1 tsp. sesame seeds, or more as desired 
  • 1 green onion, chopped
  • 1 red bell pepper, diced

1. Cook pasta according to package directions, until cooked through but still firm to the bite, approximately 4 - 5 minutes. Drain well.

2. Whisk together the sesame oil, soy sauce, balsamic vinegar, olive oil and sugar. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion and pepper. Serve warm or cover and refridgerate for a cold salad.





Quinoa Salad with Dried Fruit and Nuts



  • 1 ½ c. quinoa
  • ¼ tsp. salt
  • ½ c. water
  • 1 bunch green onions, chopped
  • ¾  c. chopped celery
  • ½ c. raisins or cranberries
  • pinch of cayenne
  • 1 tbsp. EV Olive Oil (any flavour)
  • 1 tbsp. balsamic vinegar (any flavour)
  • 2 tbsp. lemon juice
  • 2 tbsp. Toasted Sesame Seed Oil
  • 1/3 c. chopped fresh cilantro (or parsley)
  • ¾ c. pecans (or other nuts)

Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the green onions, celery, raisins, cayenne pepper, vegetable oil, vinegar, lemon juice, and sesame oil. Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans before serving.


Variations: If you don't like sesame oil, substitute EV Olive Oil for the Toasted Sesame Oil. 


 Cherry Balsamic Spaghetti Squash



  1. Preheat oven to 400 degrees.
  2. Remove the stem of the spaghetti squash with a sharp knife, and cut the squash in half, longways.
  3. Scoop out the seeds, and place squash on a baking sheet.
  4. Bake at 400 for 45 minutes.
  5. Heat a large soup pot on medium heat.
  6. Add 1 teaspoon of oil to the pot, followed by the garlic and onion.
  7. Add the ground meat and stir constantly, breaking up the chunks of meat and making sure the garlic and onion do not burn.
  8. Once the meat is browned and the onion and garlic are translucent, add the balsamic and continue to stir.
  9. Add the fire roasted tomatoes, the diced fresh tomato, salt, and pepper, and continue to stir until all is evenly combined.
  10. Add the basil and oregano, and stir to combine.
  11. Turn heat down to low, cover and simmer until the spaghetti squash is finished.
  12. Once the squash is cooled a bit, scoop out the inside with a fork, to plate the dish.

 Apple Cranberry Crumble


  • 2 ½ cup fresh or frozen cranberries
  • ½ cup Cinnamon Pear Balsamic Vinegar
  • ¼ cup water
  • 2 Tbsp sugar
  • ½ cup sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon table salt
  • 1 tablespoon cornstarch
  • 3 ½ pounds sweet apples (6-7 medium), peeled, cored, and cut into ¼-inch-thick slices

FOR TOPPING (or use your favourite rolled oats topping)

  • 1 ½ cup flour
  • ¾  cup firmly packed brown sugar
  • 1 ½  tsp cinnamon
  • ½  tsp salt
  • 2/3  cup unsalted butter, cut into chunks

Bring cranberries, Cinnamon Pear Balsamic Vinegar, water and 2 Tbsp sugar to a boil in a saucepan over medium-high heat. As soon as berries begin to pop, take saucepan off the heat and allow the berries to macerate in the vinegar mixture for 30 minutes.

Meanwhile, mix ½ cup sugar, 1 teaspoon cinnamon, ¼ teaspoon salt, and cornstarch in large microwave-safe bowl.  Add apples and toss to coat. Microwave on high, stirring every 3 minutes, for 10-14 minutes or until the edges of the apples are slightly translucent and liquid has thickened. Cool to room temperature (30 minutes).

After 30 minutes drain the cranberries, reserving the liquid.  In a large bowl gently fold together the apples and the cranberries. Put into oven proof dish, 9" size, and drizzle with some of the reserved vinegar mixture, adding more if extra tartness is desired.

Move oven rack to the bottom and place a foil lined baking sheet on the bottom rack. Preheat oven to 350°.

In a medium bowl, combine flour, brown sugar, cinnamon, salt and butter.  Cut in with a pastry blender or rub with your fingers until the mixture forms small lumps. Sprinkle topping over the filling.

Bake on bottom rack until juices bubble, 45 to 55 minutes, or until apples are tender when tested with a wooden toothpick. If top browns too quickly, cover loosely with foil.

Set on rack, uncovered, to cool for 2 to 3 hours.


Creamy Balsamic Dressing

(makes 1 2/3 cups of dressing)


  • 2 cloves garlic, minced
  • 3 tbs mayonnaise
  • 2 tbs lemon juice
  • 1 tbs Dijon mustard
  • 1 tbs sugar
  • 1/2 cup Sapori Traditional balsamic vinegar
  • 3/4 cup Sapori Meyer Lemon Extra Virgin Olive Oil
  • salt to taste

Whisk together garlic, mayo, lemon juice, dijon mustard, sugar, and salt until well combined. Add the balsamic vinegar and whisk well. Slowly add in the olive oil while whisking.


Lemon Salad Dressing (best made the day before using)


  • 1/2 cup white sugar
  • 2 eggs
  • Juice of 2 lemons
  • 1/2 cup + 1 tblsp of Sapori non-flavoured extra virgin olive oil
  • (or 1/4 cup non-flavoured and 1/4 cup + 1 tblsp Sapori Meyer Lemon extra virgin olive oil)

Combine lemon juice & sugar, stir until dissolved.

Using a blender, add egg yolks, lemon juice & sugar.

Beat on low until creamy.

Add in oil gradually and blend.

Dressing will be thick. 

Pour into container & refrigerate overnight

Use this dressing for a strawberry/spinach salad or any other salad you can create!

Be creative – drizzle some on your ice cream!


Caramelized Onion Dip with Balsamic Vinegar


  • 2 tbsp Sapori Extra Virgin Olive Oil 
  • 4 cups chopped yellow onions (from about 2-3 onions)
  • 1 tsp brown sugar
  • 2 tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 tsp Worcestershire sauce
  • 1/4 tsp garlic powder

Heat olive oil in a large, thick-bottomed pot on medium high heat. Add the chopped onions and cook until translucent and starting to color, about 10 minutes. If the onions start to dry out, add a tablespoon of water to the pot. Stir in the brown sugar, balsamic, salt, and pepper. Lower the heat and cook gently, uncovered, for about 25 to 30 minutes, stirring occasionally, until the onions are nicely caramelized. Then set aside. Let cool a bit before adding to the other ingredients.

In a medium bowl, mix together the sour cream and mayonnaise. Stir in the caramelized onions, garlic powder and Worcestershire sauce.

Chill until ready to serve. Serve with potato chips.


Pasta Toss


  • spaghetti or any other pasta
  • tomatos, diced
  • feta cheese, diced
  • Basil EVOO or Sundried Tomato, Parmesan & Garlic EVOO

Cook pasta and drain. Mix in all other ingredients and top with parmesan cheese and fresh basil leaves if desired.

Roasted Beets


roasted beets

  • beets, peeled and cut into one inch pieces  
  • Roasted Garlic EVOO 
  • Chocolate or Espresso Balsamic
  • chili powder (optional)                                                      

Put beets in a bowl and drizzle with oil and vinegar. Stir until well coated and transfer to glass baking dish with lid. Sprinkle with chili powder if desired. Cook covered in oven at 400° for about 45 min and uncovered for another 15 min.

You can substitute any of our olive oils or vinegars! Be creative and try different flavours to your taste!

Banana Bread Recipe

banana bread copy

Sift together:

  • 1 & 3/4 cups of sifted all-purpose flour
  • 2 & 1/4 teaspoons of double-acting baking powder
  • 1/2 teaspoon of salt

Blend until creamy:

  • 1/4 cup of Sapori Butter Olive Oil
  • 2/3 cup of sugar
  • 1/2 teaspoon of Sapori Lemon Balsamic vinegar

Beat in: 1-2 beaten eggs and 1 to 1 & 1/4 ripe banana

Add the sifted ingredients in about 3 parts to the sugar mixture. Beat the batter after each addition until smooth.

Fold in: 1/2 cup of walnuts & 1/4 cup of raisins.

Place batter in a greased pan. Bake the bread about 1 hour or until done at 350°F. Cool before slicing.


Humus Recipeuntitled

  • 1 (16 0z) can of chickpeas, strained & rinsed
  • 1/4 cup Sapori Lemon Olive Oil
  • 1/4 cup Sapori Garlic Olive Oil
  • 1 garlic clove pressed & crushed
  • 2 tablespoons fo tahini (sesame seed butter)
  • 2 teaspoons of chili powder
  • sea salt and ground pepper to taste

Add chickpeas into bowl of a food processor along with garlic, tahini, and chili powder. Begin to puree the mixture, slowly adding the oilive oils through the feed tube of the food processor until a creamy consistency. Salt & pepper to taste.

Electric Mixer Pastry katie and quiche 009

- (used for Quiche)  makes 3 – 10” single crust or 2 deep dish crust

  • 1 cup shortening
  • 3 tblsp. Sapori Portobello & Garlic Extra Virgin Olive Oil (or flavoured oil of your choice)
  • 1 tsp. salt
  • 3 cups All Purpose flour
  • 1/2 cup Ice Cold water

Mix shortening and Extra Virgin Olive Oil with electric mixer.  Mix salt & flour together and gradually add to shortening. 

Slowly Add Water  and mix (it will be a bit sticky)

Let rest for about 1 hour in your bowl covered with saran wrap.

Roll out on floured board

*Before filling crust – brush with an egg white beaten with a fork

Lemon Cakecake-lemon3

  • 1 cake mix (white or lemon)
  • 1 lemon jello pkg.
  • 3/4 cup water
  • 4 eggs

Beat on High with electric mixer for 4 minutes

Add: 1/2 cup + 1 tbsp. of Sapori Meyers Lemon Extra Virgin Olive Oil

(or non flavoured extra virgin olive oil or butter flavoured extra virgin olive oil for lesser lemon taste)

Beat for another 2 minutes more

Bake in a 9” x 13” or a 10” x 15” pan @ 350° for 35 – 45 minutes

Let sit on cooling rack for 10 minutes.

With a fork – punch full of holes and spread with Lemon glaze


Grated Rind and juice of 2 lemons & 2 cups of icing sugar

1 tblsp of Sapori Lemon Balsamic Vinegar



Black Forest Cake

  • 1 2-layer chocolate cake – cut layers in half horizontally to give you 4 layers.



  • 1 590 ml. can sour cherry pie filling marinated in
  • ½ cup Chocolate Cherry Balsamic Vinegar. Chill 4 hours or overnight. Drain, leaving as much sauce as you desire.



  • 3 x 1oz squares semi-sweet chocolate
  • 3 tbsp Chocolate Cherry Balsamic Vinegar
  • 1 well beaten egg
  • 1 cup whipping cream
  • 2 tbsp sugar
  • Whip cream and sugar.
  • Melt chocolate and balsamic vinegar in top of double boiler, over (not touching) boiling water till melted and smooth. Slowly stir into egg. Fold whipped cream into chocolate. Chill 1-2 hours.


  • 2 cups whipping cream
  • 3 tbsp sugar (or to taste)
  • 1 tsp vanilla



  • On bottom layer, spread cherry filling, not quite to the edge.
  • On second layer, spread chocolate mousse. Put unfrosted side on bottom layer. Chill 30 min.
  • On third layer, spread 1 ½ cups whipped cream. Place onto second layer.
  • Place top layer on, and spread sides and top with remaining whipped cream.
  • Garnish with chocolate curls and cherries if desired.
  • Chill 2 hours.




  • Preheat oven to 350 F
  • 1 ½ pounds chicken wings
  • 1 c. Chocolate Cherry balsamic vinegar
  • 2 tbsp. Roasted Garlic extra virgin olive oil
  • 1 clove garlic, minced
  • salt and pepper to taste

Boil balsamic vinegar over medium-high heat until reduced by ¼ – stirring frequently, especially near the end. Remove from heat, stir in oil and garlic. Spread seasoned wings on cookie sheet, pour ¼ of sauce on wings and bake for 30 minutes. Turn wings over and drizzle 2 tbsp of vinegar, return to over for another 30 minutes. Remove wings from oven, place in a large bowl and toss with remaining vinegar. Serve.


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