Best Selling Varieties

Taste the Experience

Try all of our oils and balsamic before you buy and enjoy the taste of the diverse flavors hidden inside the best extra virgin olive oil, premium aged balsamic vinegar and specialty oils. We bottle our oils and vinegars as purchased from the same stainless steel container you sample from, so you know you're going home with the same product you sampled. Our passion is to provide you a unique tasting experience of extra virgin olive oils and aged balsamic vinegars grown from around the world and personally brought to you in Fargo, North Dakota.



Premium Oils, Balsamics and Spices

P&P Blog
Cauliflower "Schnitzel" Fried in Pinch and Pour Extra Virgin Olive Oil

March 10, 2015

Ingredients: 1 large head of cauliflower3 large eggs, beaten1 1/2 cups flour2 cups plain bred crumbs2 tablespoon fresh squeezed lemon juice2 cloves of garlic, minced 3 teaspoons salt, or to tastefresh cracked black pepper, to taste1/3 cup Pinch and Pour Certified, high-phenol extra virgin olive oil, plus more for frying Method: Slice the cauliflower in half straight through leaving the stem portion of each half intact. Carefully slice the two hemispheres through the stem portion into 1/2" thick steaks. It won't be perfect, some might fall apart, and that’s fine.Whisk together 1/3 cup of olive oil, garlic, lemon juice, 1 teaspoon salt and pepper. Place the cauliflower steaks and marinade into a large shallow pan or large gallon size zip...

Continue Reading >

Red Wine & Aged Vanilla Balsamic Poached Pears With Honey Cinnamon Mascarpone Recipe

November 04, 2014

Ingredients: For The Pears 4 medium, firm pears such as Bosc or D'Anjou peeled, cored and halved A bottle of fruity red wine such as Malbec or Pinot 1 cup Pinch & Pour Aged Vanilla Balsamic  2 star anise 1 cinnamon stick 1 cup granulated sugar For The Mascarpone 1 8oz. container mascarpone 2 tablespoons heavy cream  3 tablespoons honey 1 teaspoon ground cinnamon Method: In a medium, heavy saucepan mix the red wine, balsamic, sugar, cinnamon stick and star anise.  Bring to a simmer and reduce by 1/3 (about 15 minutes). Place the pear halves in to the hot poaching liquid and simmer for 25 minutes or until the pear halves are vivid red and tender when pierced with...

Continue Reading >

Dark Chocolate & Aged Vanilla Balsamic Truffles Recipe

October 31, 2014

Ingredients: 1 pound quality dark chocolate, chopped (Cocoa 56%+) 8 oz. heavy whipping cream 2 Tbs. Pinch & Pour Aged Vanilla Balsamic 1/3 cup good quality cocoa powder 1/4 teaspoon salt Method: Place chopped chocolate in a wide, heatproof bowl.  In a heavy bottom pan, bring the heavy cream and salt to a boil. Turn down the heat and let the cream simmer for a full minute. Stir often, making sure the cream does not burn.  Immediately take the cream from the heat and pour evenly over the chopped chocolate. Resist the temptation to stir. Allow to sit for 2-4 minutes in order to melt the chocolate.  When the chocolate has melted, stir the ingredients together with a heatproof rubber...

Continue Reading >

Serrano Honey Chicken Stir-Fry Recipe

October 30, 2014

Ingredients: 2 medium chicken breasts, cut into 1 inch cubes 1 red bell pepper, cut into 1 inch cubes 1 red onion, cut into 1 inch cubes 1/2 lb white or crimini mushrooms, quartered 1 broccoli crown, cut into flowers 2 Tablespoons Pinch & Pour Garlic Olive Oil 1/2 Cup Pinch&Pour Serrano Honey Vinegar Crunchy chow mein noodles Method: Sauté chicken in olive oil until done and set aside in a bowl. Add the broccoli, onions, and peppers, sautéing until warm but still crunchy. Place cooked chicken back into the pan and add the serrano honey vinegar. Cook, stirring, until pieces are coated and hot. Serve alone, over rice, or chow mein noodles.  

Continue Reading >