Flavor of the Month Recipes


Espresso Balsamic Grilled Steak

  • 1½ - 2 lbs steaks of your choice

  • ½ c TTOV's Espresso Aged Balsamic

  • 1½ T dijon mustard

  • 1 T. TTOV's Extra Virgin Olive Oil of choice

  • 1 medium shallot, minced

  • 2 cloves garlic, minced

  • ½ t sea salt

  • ½ t fresh ground pepper

  1. Combine balsamic, mustard, olive oil, shallots, garlic, salt and pepper; Whisk to make the marinade. Rinse steak, pat dry and place in marinade covered for at least 2 hours.

  2. Heat the grill to medium-high heat. Pat the steak dry and grill 4-6 mins on each side, depending on thickness and the desired temperature. Baste with the marinade while grilling, reserving ½ c. Remove steak from heat and let rest for 5 mins before slicing.

  3. Pour remaining marinade in a small saucepan and bring to a boil, then reduce to a simmer for about 2 minutes. allowing it to thicken. Slice steak thinly against the grain and serve with a drizzle of the sauce.


Espresso Balsamic Tiramisu

  • 5 large egg yolks

  • 2/3 cup + 2 Tbs. granulated sugar

  • 16 oz. mascarpone - softened

  • 1 cup heavy whipping cream

  • 1/4 cup sweet Marsala wine

Whisk 1/3 cup of sugar with egg yolks for two minutes until light yellow and tripled in volume. Place the egg yolks in a large heat proof bowl set over a medium saucepan of simmering water. Add the Marsala and continue whisking constantly for about five minutes or until the temperature of the mixture reaches 150 degrees on a digital thermometer. Set aside and allow to cool for 10 minutes.
In a large bowl, whip the mascarpone and 1/3 cup of sugar with the heavy cream until soft peaks form. Gently fold the zabaglione (egg yolk mixture) in to the mascarpone mixture. Blend the espresso or coffee with the remaining two tablespoons of sugar, rum and espresso balsamic until the sugar dissolves.
Working with 1 cookie at a time, dipping a total of 8 cookies into the espresso per layer. Arrange the lady fingers in a single layer, side by side with a small amount of room between each, over the bottom of a two to three quart dish. Spoon 1/3 of the mascarpone mixture over the cookies and gently spread to cover. Sprinkle with ground chocolate. Repeat this process two more times finishing with a layer of mascarpone and ground chocolate on top. Cover the tiramisu with plastic and refrigerate at least 6 hours.


Garlic & Lemon Broccoli with Parmesan Breadcrumbs

For the Broccoli:

  • 1 large head broccoli, cut into 1 to 2 inch florets (about 4 cups of florets)

  • water

For the Vinaigrette:

  • 2 tablespoons TTOV's Garlic Infused Olive Oil

  • 1 tablespoons TTOV's Sicilian Lemon White Balsamic Vinegar

  • salt & pepper to taste

For the Breadcrumbs:

  • 1 tablespoon TTOV's Garlic Infused Olive Oil

  • 1/3 cup panko Japanese-style breadcrumbs

  • 3 tablespoons grated Parmesan cheese

  • pepper to taste

  1. Place 1/2 inch of water in a saute pan and bring to a boil. Add the broccoli, cover and steam 5 to 6 min.

  2. The broccoli is done when you can pierce it with a fork. As soon as it is pierce-able, remove from heat, place in serving dish.
    (Microwave option: Combine broccoli florets and 1/4 cup water in a large, microwave-safe bowl. Cover tightly with a lid or plastic wrap and cook on high for 2 minutes. Check broccoli for doneness, you want it to be bright green but you should be able to pierce the stalk with a fork with only a little resistance. If it needs more time, microwave on high for 60 seconds at a time until it is done cooking.)

  3. Combine the vinaigrette ingredients in an airtight container such as a mason jar. Shake to combine and emulsify vinaigrette. Taste and adjust seasonings. Drizzle over warm broccoli and toss to combine.

  4. Heat the olive oil until shimmering in a small skillet over medium heat. Add the breadcrumbs and stir well to coat with the oil. Lower heat to medium-low and stir often, 3-5 minutes, until breadcrumbs are a dark-golden brown color. Keep a close eye on them so they don't burn! When they're done, remove from the heat and stir in the grated Parmesan cheese, then add salt and pepper to taste.

  5. Sprinkle breadcrumbs over the broccoli. Serve warm or at room temperature.


Marsala Pork with Garlic EVOO

  • 1/4 cup TTOV's Garlic Infused Olive Oil

  • 1/3 cup all-purpose flour

  • 1/4 teaspoon salt

  • 1/2 teaspoon dried oregano

  • 1 pound boneless pork loin chops, pounded thin

  • 3 tablespoons butter

  • 2 cups sliced fresh mushrooms

  • 1 cup Marsala wine

1. Mix flour, salt and oregano together in a medium bowl. Add pork chops, and toss until well coated.
2. Heat butter and garlic infused olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms cook and stir briefly.
3. Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.



Espresso Balsamic Chocolate Ganache

  • ¼ cup bittersweet or semisweet chocolate chips

  • ¾ tsp TTOV’s Espresso Aged Balsamic

  • 2 tbsp butter

  • 2-4 tbsp whole milk

In a medium bowl, microwave chocolate chips, stirring at intervals of 10 seconds, until melted. Or melt over a double boiler. Whisk in balsamic and butter. Add milk at intervals of 1 tbsp at a time until the desired consistency is reached. The chocolate spread should be shiny and creamy when done, with a thick but spreadable consistency.

Use it to frost a cake, or use as dipping sauce for strawberries or banana bread

Contact Information

Taste the Olive and Vine- Wilmington

25 N 3rd St

Wilmington, NC 28401

Phone: 910-256-6457 (OILS)

Shop Hours:

Monday - Thursday:    12pm - 5pm

Friday - Saturday:        12pm - 9pm

Sunday - Monday:       Closed 

Wine Bar & Dining Hours:

Sunday - Thursday:     Closed 

Friday - Saturday:       5pm - 9pm

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