In a 2 quart sauce pan over a very low heat, gently simmer the peach balsamic and reduce by half, approximately one cup. The condiment should never be allowed to boil or the natural sugar will burn and become bitter. The pot should be watched carefully. The process can take as long as 30 minutes but the results will be worth the effort. The finished reduction should be thick and light amber in color. The smell is slightly of caramel and complex fruit. Allow to cook completely and then transfer to a jar. Once allowed to sit, and cool the flavor will become more complex. It can be kept on the counter or in the refrigerator, however refrigeration is not necessary. Use to glaze pork, poultry, ribs, fresh fruit, or paired with cheeses.

In a large saucepan melt marshmallows and butter olive oil together stirring occasionally until completely melted. Combine mixture with cereal until thoroughly coated and press into a butter olive oil coated 9X13 inch pan. Sprinkle with sea salt and cut into two inch squares.

Whisk together the sauce ingredients anyplace in slow cooker. Add 1/2 onion and garlic and set on a low heat until sauce is warm.

Combine ground beef, egg, remaining onion, and a sprinkle of salt. Mix well and form into 1inch balls. Add to sauce and simmer for 1 1/2 to 2 hours.

Use a box of brownie mix (we recommend Ghirardelli) and replace the vegetable oil with Blood Orange Olive Oil. WOW!

Serve ice cream with strawberries marinated in any of the balsamic vinegars! (Our favorites are the Dark Chocolate, Espresso, and Strawberry)

Persian Lime Olive Oil with Coconut or Pineapple balsamic over any fresh fruit.

Dip strawberries, pineapple, or melon in the Dark Chocolate balsamic.

Drizzle Cinnamon Pear balsamic over apple slices.

Sprinkle Cara Cara Orange Vanilla or Ripe Peach balsamic over orange slices