3 Horse Ranch Vineyards

We serve these two favorite on our charcuterie tray in the Excellent Tasting Room Café.  Try a ratio of about 2/3 garlic oil and 1/3 balsamic vinegar.

We use this lemony delishishness as a finishing oil on Brown Butter Shrimp in the Tasting Room Cafe. 

Stir this pesto style oil into drizzled on toast, pasta or fresh sautéed veggies.

Stir this garlicy oil into spaghetti with oil and garlic (Aglio et Olio), sauted clams, or top a ceasar salad.

Think of truffle oil as you do perfume. It’s a finishing touch that when applied correctly with a light hand adds intrigue and charm to pasta dishes, polenta, risotto, pizza or eggs.

Mild and tasty Fig Balsamic Vinegar can be tossed in a salad with tender greens, a fine oil and blue cheese, with pears or apples and toasted nuts for a festive and delicious side dish.