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Home > RECIPES > Appetizers > Lemon, Olive and Dried Cherry Sauce
Lemon, Olive and Dried Cherry Sauce


Perfect for meats or breads!

1/2 cup Maine-ly Drizzle Myers Lemon olive oil
2 tablespoons good quality Maine-ly Drizzle balsamic vinegar (I used Espresso)
2 garlic cloves, ends removed and sliced into very thin slivers
A few sprigs of fresh thyme leaves
2 tablespoons chopped Kalamata olives
2 tablespoons chopped dried cherries
Freshly ground black pepper


Combine all of the ingredients in a small glass bowl and mix to combine. Cover and let rest for at least 4 hours so that the flavors have time to meld. Serve with a spoon or pour into small plates for serving with bread. This can be made up to 1 week ahead and covered in an airtight container and kept at room temperature.

Serves 6

Per serving: 181 calories; 18 g fat (2 g saturated fat; 90 percent calories from fat); 4 g carbohydrates; 0 mg cholesterol; 26 mg sodium; 0 g protein; 0.3 g fiber.
This aged balsamic is amazingly complex with layers of authentic espresso and dark roasted coffee. It makes a fantastic glaze or barbeque base for pork, beef, and chicken and is exquisite used in an “affogato float”, which calls for a splash of espresso balsamic to a mug with a couple scoops of vanilla gelato and filled with coffee.