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Basil Vinaigrette Pasta Salad


- 1 1/2 pounds pasta

- Kosher salt

- 2 cups Pomodoro Della Mamma

- 1 cup Kalamata olives

- 1/2 cup Tuscan Mixed Olives

- 8 ounces sharp white Cheddar, diced into 1-inch pieces

- 1 Cucumber, sliced

- 1 1/2 cups Pesto Vinaigrette



Cook the pasta in a large pot of salted boiling water according to package directions. Drain and rinse with cold water. Set aside.

Cut olives, cucumber, cheese, and tomatoes into bite sized pieces. Toss with cooled pasta and drizzle with the Pesto Vinaigrette and serve.

BBQ Corn on the Cob


- 4 Ears of Corn

- 1 TBSP Smoky Garlic Grapseed Oil

- 3 tbsp Lemon & White Pepper Seasoning

- 1/2 tbsp Chipotle Chili Seasoning

- Butter

- Salt



Heat the BBQ at a medium temperature and make it cozy.

Cut off the ends of the corn cobs and remove the leaves and possible threads. Boil the cobs for about 10 minutes in salted water.

Mix the seasoning with the grapeseed oil. Let the corn marinade for a while.

Grill the corn on the BBQ for about 10 minutes. Insert a Corn Pricker into both ends of the cob. This way you can easily eat it without getting your fingers dirty.

Serve with a slice of butter and enjoy!

Basil Vinaigrette Pasta Salad


- 12 Chicken Wings

- 2 tsp Sea Salt

- 1/4 cup Honey

- 1 1/2 ctbsp Brown Sugar

- 1/4 cup Tomato Paste

- 10 tbsp Strawberry Rhubarb Vinegar

- 2 cloves of Garlic

- 2 tbsp Smoky BBQ Mix




Sprinkle sea salt on the chicken wings, mash the garlic and spread it on the chicken wings. Refrigerate for 60 minutes. Make the marinade by mixing honey, brown sugar, tomato paste and 4 Tbsp. Strawberry Rhubarb Vinegar in a pan and bring it to a boil. Add the Smoky BBQ Mix and set aside to cool.

Heat the grill to 320°F. Put the chicken wings in a grill-safe pan and place it on the grill. Close the lid and let the wings cook for 30 minutes, turning once. Remove from grill and then generously spread the marinade on the chicken wings with a brush. Put the chicken wings back on the grill. Repeat basting the wings until the marinade is fully used.

Pulled Pork with Roasted Pinapple


- 2 1/2 pounds Pork Shoulder (whole)

- 2 tbsp Chili & Black Pepper Seasoning

- 2 tbsp Smoked Paprika Powder

- 10 tbsp Smokin' Hot 'N Sweet Chili Sauce (At select Oil & Vinegar Locations)

- 5 tbsp Apple Cider Vinegar

- 1/2 Fresh Pineapple (sliced)



Mix the Chili & Black Pepper Seasoning with the Smoked Paprika Powder and sprinkle it over the pork shoulder. Preheat the grill to 300 °F. Put the pork shoulder on the grill and let cook for at least 3 hours. Make sure the temperature stays between 250 °F and 300 °F. After three hours, wrap the pork shoulder in aluminium foil and let cook for an additional 60 - 75 minutes.

Cut the pineapple in slices and grill them together with the pork shoulder in the last 15 minutes. Unwrap the pork shoulder and pull the meat with a fork. Then mix the pulled pork with the Smokin’ Hot ’n Sweet Chili Sauce and Apple Cider Vinegar. 

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