Olio Olive Oil & Balsamics
Olio is a locally owned and family operated store that features the world’s best Olive Oils & Balsamics. With its opening in May of 2012, the historic Borough of Lititz “STRUCK OIL”…since then, the “rush” to Olio has been on by those residents and visitors who appreciate the art of cooking and enjoy the experience of food.
All of Olio’s hand-picked Balsamic Vinegars come from Modena, Italy, while their wide selection of Olive Oils originate from many countries around the world.
In addition to their olive oils and balsamic vinegars, join with their many appreciative customers and choose from a variety of rubs, salts, salsas, and other gourmet food items that will turn your cooking style and kitchens creations from simple and ordinary to exceptionally unique.
Can’t make it into Olio’s shop? No problem, you can order online and have your favorite varieties sent to your home.
Olio Olive Oil & Balsamics
41B South Broad Street
Lititz, PA 17543
Hours of Operation
Stop by and see Olio every 2nd Friday until 9pm, when they stay open, along with their neighboring local businesses. Come on in and sample our selections.
All of their Balsamic Vinegars come from Modena, Italy and our Olive Oils from many countries around the world. When searching for product, they are always keeping your budget in mind, but most importantly they sample every oil and vinegar before making a purchase to guarantee the best flavors for their customers.
The next time you are in Lititz, PA, please stop by to say hello.
Show your love and appreciation for others…give them gifts from Olio…you will never be so loved and appreciated by others!!!
Balsamic Lemonade + Vodka Cocktail
10 lemons, juiced, approx 1 cup of lemon juice
3/4 cup super fine sugar
4 cups water
1 – 2 tsp Balsamic Vinegar (start with 1 tsp, test it, and add more if desired)
1 cup vodka (optional)
Combine the lemon juice, sugar and water in a large pitcher and mix to combine. Add the Balsamic Vinegar and taste. Adjust amount of balsamic if needed. Add the vodka and stir.
Herb and Tomato Bruschetta
Ingredients: (Serves 6)
1 1/2 lb plum tomatoes, chopped
1/3 c chopped fresh basil leaves
1 tbsp chopped garlic
1 tbsp chopped fresh oregano leaves
1 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp fresh lemon juice
6 thick slices of crusty bread, toasted
Mix tomatoes, herbs and liquids in a bowl.
Season with salt and pepper.(room temperature).
Spoon tomato mix onto toast and serve.
Baked Citrus Salmon
3 tomatoes chopped
2 shallots chopped
3 tablespoons Meyer Lemon Extra Virgin Olive Oil
2 tablespoons Tangerine Balsamic Vinegar
2 tablespoons fresh lemon juice
1 1/2 teaspoons fresh oregano chopped
1 teaspoons fresh thyme chopped
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
4 salmon fillets
1 lemon thinly sliced
Preheat oven to 400 degrees. Stir tomatoes, shallots, 2 Tablespoons Meyer Lemon Extra Virgin Olive Oil, lemon juice, Tangerine Balsamic Vinegar, oregano, thyme, 1/2 teaspoon salt, and 1/4 teaspoon of pepper.
Pour remaining Extra Virgin Olive Oil in the centers of 4 large sheets of aluminum foil.
Place one filet in each of the sheets, and coat with oil.
Sprinkle the salmon fillets with the remaining salt and pepper.
Pour the tomato mixture over the salmon.
Envelop the salmon in the foil, covering the salmon completely.
Place the foil packets on a large baking sheet. Cook thoroughly, about 25 minutes.
Unwrap and serve.
Garnish with lemon slices.
Vanilla balsamic chicken
1/2 cup chicken broth
1/2 cup balsamic vinegar
1/4 cup shallots, chopped
1/4 cup brown sugar
1 teaspoon orange zest
1/4 cup orange juice
1 vanilla bean, split lengthwise
4 chicken breasts
Salt and pepper to taste
Preheat oven to 450 degrees F.
Combine the chicken broth, balsamic, shallots, sugar, orange zest and orange juice in a medium
sauce pan over medium-high heat and bring to a boil.
Reduce the heat to low and simmer for about 20 minutes.
Sprinkle both sides of the chicken with salt and pepper, arrange in a roasting pan and bake for 10 minutes.
Brush half the broth mixture over the chicken and bake for another five minutes. Brush the remaining broth mixture over the chicken and bake for 15 minutes or until no longer pink inside. Serve immediately over some rice or couscous.