18 Year Traditional Balsamic


Flank Steak


1½ lbs. flank steak

1 tsp. sea salt

½ tsp. freshly ground black pepper

1 Tbsp. OWOC EVOO, any

3 Tbsp. OWOC 18 Year Traditional Balsamic Vinegar


Pat steak dry; salt and pepper both sides of steak. Heat 1 Tbsp. EVOO in a heavy skillet over moderately high heat until hot but not smoking, then cook meat for five minutes each side for medium rare (depending on thickness of steak).


Transfer steak to a cutting board and let rest for 10 minutes. Holding knife at a 45° angle, cut steak across the grain into thin slices. Transfer to plate and drizzle with balsamic vinegar and EVOO.





Bacon Wrapped Figs with Balsamic Glaze


12 large dried figs

1/3 cup OWOC 18 Year Traditional Balsamic

1/2 cup port cooking wine

1/2 lb. bacon


Combine balsamic and wine to create marinade, divide and reserve half. Marinate figs in half of the marinade for 24 hours. In a small sauce pan, reduce the remaining marinade over medium heat. Remove figs from marinade and wrap with bacon. Cook at 350° F for 40 minutes.




Creamy Vinaigrette


1/3 cup OWOC EVOO, any

3 Tbsp. OWOC 18 Year Traditional Balsamic Vinegar

3 Tbsp. sour cream, yogurt or mayonnaise

1 tsp. Dijon mustard

Sea salt and freshly ground black pepper, to taste

1 small shallot, cut into chunks


Combine all ingredients except shallot in a blender and blend. A creamy emulsion will form in about 30 seconds. Taste, add additional balsamic 1-2 tsp. at a time until balance tastes right to you. Add shallot and pulse until shallot is minced within dressing.