Carter & Cavero Old World Olive Oil : Beyond Salad Dressing

How creative can you get with olive oils and vinegars? Well, according to Carter and Cavero Old World Olive Oil Company…very! The delicious products found at this specialty food shop can be combined and transformed into much more than just a yummy salad dressing. From dinner entrees to desserts to fun cocktails, oils and vinegars can be used as the main or secret ingredient in some unique and crowd-pleasing recipes. Here are just a few examples.

Summer Grilled Shrimp:


24 large shrimp, peeled and deveined

1/4 cup Persian Lime Olive Oil

1/2 cup Coconut Balsamic Vinegar

6 cloves garlic, minced

1/2 cup cilantro, chopped

Juice of 2 limes

1/2 tsp Himalayan Salt

1/4 tsp white pepper

1/2 lb. Orzo


Combine 1/2 cup oil, 1/4 cup vinegar, garlic, cilantro, lime juice in a medium bowl. Add shrimp to bowl, cover and marinate in refrigerator for 30 minutes. Cook orzo according to package directions and drizzle lightly with 1/4 cup oil. Toss thoroughly and set aside. Remove shrimp from marinade. Thread three shrimp onto each skewer, leaving 1/4 inch between each shrimp to allow for even grilling. Grill shrimp directly over high heat, basting each side with marinade, about 5-6 minutes. Transfer orzo to flat serving platter, place shrimp skewers on top of orzo and drizzle with 1/4 cup vinegar. Garnish with remaining cilantro.


Baked Blueberry Brie:


1, 8 oz. wheel of Brie cheese

10 sheets of Phyllo dough

2/3 c. of fresh blueberries

3 Tbsp. Blueberry Balsamic Vinegar

1/2 tsp. cinnamon

2 Tbsp. sugar

Cooking oil spray

Combine blueberries, Balsamic vinegar, cinnamon and sugar. Set aside. Arrange Phyllo sheets on a baking sheet then place the wheel of Brie in the center. Carefully spoon and mound on the berry mixture over the Brie. Fold the edges of the top Phyllo sheet over the cheese, closing loosely on the top. Spray lightly with cooking spray, then repeat with the remaining sheets. Bake at 375F for about 25 minutes or until the Phyllo is lightly browned. Serve immediately.


Strawberry Balsamic Crush


2 ripe strawberries, hulled, plus 1 for garnish

1 tsp. Traditional Balsamic Vinegar

1/2 oz.  fresh lime juice

1 oz. simple syrup (*see note)

1 1/2 oz. vodka

Freshly ground black pepper

*Simple Syrup Ingredients:

1 c. water

1 c. granulated sugar

Servings: 1

Preparation: In a mixing glass, muddle 2 of the strawberries with the vinegar, lime juice and simple syrup. Add the vodka and top with ice. Shake vigorously. Either strain into a rocks glass over fresh ice or into a chilled martini glass. Top with a twist of fresh ground black pepper. Garnish with the remaining strawberry.

*Directions for Simple Syrup: Combine water and sugar in small saucepan over medium heat until sugar dissolves. Increase heat and bring to a boil. Reduce heat and simmer for 5 minutes. Transfer to bowl and chill completely. Can be refrigerated for 2 weeks.


All recipes are courtesy of Carter & Cavero Old World Olive Oil Company.

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