Bristol Farms Olive Oil and Balsamic Vinegar

Fiddlehead Ferns

Want to start 2022 with a healthy diet and a happy new you? Look no further than olive oil, the kitchen staple that delivers a host of benefits with every delicious bite.

Before we get cookin’ (and drizzling and dipping), it’s important to remember that not all Extra Virgin Olive Oil (EVOO) is created equally. Here’s a quick taste of our three globally-inspired varieties, starting in our own backyard:

Bristol Farms Californian Olive Oil is cold-pressed without solvents to yield a rich mouthfeel while preserving the fruit’s naturally peppery flavor. Certified Extra Virgin by the California Olive Oil Council for its purity and low acidity, this EVOO can star in everything from savory pestos to sweets.

The orchards outside of Tuscany are surrounded by lush green hills and gleaming rivers, forming a picturesque backdrop for their world-class olives. Handpicked in the traditional shaker style throughout November, Bristol Farms Italian Olive Oil offers full-bodied, herbaceous aroma that will keep you coming back for more.

Bristol Farms Spanish Olive Oil is created from a select blend of Arbequina, Picual, and Hojiblanca olives. The end result? Brilliant aromas and unbelievably buttery flavors, underscored by distinct notes of ripe fruit.

They’re delicious, molto bene, and muy deliciosa. Naturally, our EVOO also comes with tons of tasty health benefits including:

  • Healthier Hearts: Oleic acid is more than a good fat — it’s a great monounsaturated fat that can help to regulate blood pressure and improve cardiovascular function.
  • Reduced Inflammation: EVOO is chock-full of phenols, a powerful antioxidant that can reduce free radicals and protect against oxidation. Here’s to a healthier you in 2022…and beyond!
  • Anti-Aging Properties: The squalene in EVOO can promote healthy collagen connectivity, improve skin elasticity, and even stave off wrinkles. Pretty smooth!

You’ll enjoy those health perks and many more with our line of artisanal EVOOs. We invite you to try the full trio, but don’t forget about Bristol Farms Balsamic Vinegar! Imported from Modena, Italy, our balsamic is made with a 120-year-old recipe and carefully selected grapes, oak barrel-aged to yield a full range of red fruit flavor with balanced acidity.

Here’s an often-overlooked tip: EVOO and balsamic aren’t just for savory dishes. Get ready to delight everyone at your table with these unbelievable desserts:

Griddle Corn Cake with Roasted Strawberries, Whipped Ricotta & Balsamic Vinegar


1/4 cup Bristol Farms Balsamic Vinegar
5.75 oz coarse grain polenta cornmeal
2.5 oz all-purpose flour
2.5 oz pastry flour
1.5 oz sugar
3/4 tsp kosher salt
1/8 tsp baking soda
1/8 tsp baking powder
8.5 fl oz buttermilk
2 oz local honey
2 large eggs, whisked together
6 oz unsalted Irish butter, melted and cooled
1.5 lbs strawberries, green tops removed
4 tbsp powdered sugar
2 cups sheep’s milk ricotta cheese
2 tbsp Bristol Farms Italian Olive Oil


For the roasted strawberries: Preheat your oven to 425°F.

Line a sheet pan with parchment paper.

Sit the strawberries on the parchment paper, cut side down with the tips pointing up.

Evenly dust or sift 3 tablespoons of powdered sugar on top of the strawberries.

Roast for 15 minutes or until the strawberries are juicy and the tips have slightly caramelized.

Remove from the oven and set aside. Preheat oven to 400°F.

In a large mixing bowl whisk together cornmeal, AP flour, pastry flour, sugar, salt, baking soda, and baking powder until well combined.

In a separate medium-sized mixing bowl, add buttermilk, honey, eggs, and 3.5 oz of cooled, melted butter. Whisk until combined.

Divide the rest of the melted butter between four cast iron pans, with your finger spreading the butter around the entire inside of the cast iron.

Spoon 1 cup of batter into each cast iron pan, spread out the batter with the back of a spoon.

Place the cast iron pans into the oven and bake until the top looks dry. To test doneness, place a toothpick into the center of the cake and pull out. If the toothpick is dry, the cake is done. If the cake is still wet, return the cast iron pans to the oven and continue baking for another 3 minutes.

When cakes are done, remove from the oven and let sit at room temperature.

Add all of the ricotta to a mixer. Using the whisk attachment, add the rest of the powdered sugar to the bowl and mix on high speed until the ricotta is fluffy. Alternatively, mix by hand using a large bowl and whisk.

Spoon whipped ricotta over the top each corn cake. Add strawberries on top of the ricotta cheese. Drizzle a half tablespoon of balsamic vinegar and a half tablespoon of extra virgin olive oil over the top of the strawberries. Buon Appetito!

Olive Oil Gelato with Macerated Blackberries

Olive Oil Gelato with Macerated Blackberries


3/4 cup Bristol Farms Italian EVOO + 2 tbsp for finishing
6 large egg yolks
1/4 cup corn starch
3 cups whole milk
3/4 cup + 2 tbsp sugar
1/4 cup nonfat dry milk powder
2 tbsp light corn syrup
1/2 tsp kosher salt
1 cup heavy whipping cream
8 oz ripe blackberries
1 tsp sugar


Fill a large mixing bowl with ice water and set a smaller bowl inside. Set a fine mesh strainer, inside the smaller bowl.

Whisk the egg yolks and cornstarch together in a medium-sized mixing bowl.

Combine the milk, sugar, milk powder, corn syrup, and salt in another bowl in a 4-quart saucepan and whisk to break up and dissolve the milk powder.

While gently whisking, heat the milk mixture over high heat until it begins to bubble, and immediately turn off the heat.

In a small stream, slowly add 1/2 cup of the hot milk mixture to the bowl with the eggs. Remember to constantly whisk. Continue to add the milk a half cup at a time, whisking constantly, until you have added about half of the milk mixture.

Pour the egg and milk mixture into the saucepan with the rest of the milk mixture.

Turn the heat to medium-low and stir constantly with a wooden spoon. Stir until the gelato base thickens enough to coat the back of the spoon.

Turn off the heat and immediately pour the gelato base through the strainer, into the small bowl set over ice water.

Set the bowl aside until the gelato base cools to room temperature. Transfer the base to an airtight container and refrigerate for 2 hours and up to 2 days.

When you’re ready to make the gelato, remove the base from the refrigerator and into a medium-sized mixing bowl.

Whisk in the heavy cream and extra virgin olive oil.

Pour the base into your gelato or ice cream maker and start the machine according to your machine’s instructions.

Alternatively, place into a large, shallow dish. Cover securely. Freeze. Remove every 30-40 minutes and mix well to break up ice crystals. Once the gelato has reached a frozen yogurt texture, let freeze until solid.

While the gelato is forming, put the blackberries into a small bowl, sprinkle 1 tsp of sugar. Using the back of a fork or your fingers, macerate the blackberries until they are broken up. Keep them a little chunky.

When the gelato is finished, scoop the gelato right from the machine into a bowl(s), add 1 tablespoon of macerated blackberries over the top of each bowl and drizzle 1 tsp of olive oil over the top of the blackberries. Buon Appetito!

Feeling inspired? Tag us @bristolfarms – we can’t wait to see your creations.