Branch & Vine

07/14/2026

This is why we love what we do. ❤️

Seeing talented chefs and cooks create dishes like this with our oils and balsamics never gets old.

Rachel from Rachel Maxwell turned a few simple ingredients into something absolutely incredible using our Tuscan Herb Olive Oil, Garlic Olive Oil, and our award-winning 25 Star Balsamic.
Moments like these remind us that we're not just selling bottles... we're helping create memorable meals around the table.

Thank you, Rachel, for sharing your talent and for letting Branch & Vine be a small part of it. We can't wait to see what you create next.

👇 Tell us... If you had these three bottles at home, what would you make tonight?

❤️ Save this for dinner inspiration.

📲 Share it with someone who loves to cook.

02/26/2025

12/24/2024

Merry Christmas Eve!

08/24/2024

Stop by at the and grab this beautiful picnic cooler bag from with your favorite olive oil and balsamic vinegar for your next family pinic/beach gathering!!!

07/28/2024

Come see us in Oxnard at the Salsa festival!
Today 7/27 and tomorrow until 7pm!

06/25/2024

CHIMICHURRI SAUCE with B&V HAWAIIAN LAVA SEA SALT & B&V GARLIC CILANTRO BALSAMIC & B&V GARLIC OLIVE OIL

Ingredients
1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped
3–4 garlic cloves, thinly sliced or finely chopped
½ cup B&V GARLIC CILANTRO BALSAMIC
1 tsp. B&V HAWAIIAN LAVA SEA SALT, plus more
½ cup finely chopped cilantro
¼ cup finely chopped flat-leaf parsley
2 Tbsp. finely chopped oregano
¾ cup B&V GARLIC OLIVE OIL

Preparation
1. Step 1
Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce.

Step 2
If using for beef, place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight.
Step 3
Remove meat from marinade, pat dry, and grill.
Step 4
Spoon reserved chimichurri over grilled meat.

06/25/2024

MEXICAN RICE with B&V GARLIC AVOCADO OIL

1 1⁄2 cups long grain white rice
2 garlic cloves, minced
2 tablespoons B&V GARLIC AVOCADO OIL
1⁄4 cup onion, finely diced
4 ounces el pato salsa fresca
2 1⁄2 cups chicken broth
1⁄2 teaspoon B&V BLACK GARLIC SEA SALT
Pepper to taste

DIRECTIONS
In a bowl, combine broth, B&V BLACK GARLIC SEA SALT & half a can of el pato sauce

Brown rice, in hot oil (B&V GARLIC AVOCADO OIL), in a large skillet for approximately 5 minutes, flipping occasionally.

Add diced onion, minced garlic, sauté for 1 minute.

Add seasoned broth, bring to a boil.

Reduce heat to low, cover, and simmer for 15 minutes.

Do not check on the rice before the 15 minutes is up, this will allow steam to escape and may make your rice turn out undercooked.

Most of the water will absorb before the 15-minute time limit but keep covered and continue to steam for the entire 15 minutes.

This will make for perfect rice that is not crunchy.

After 15 minutes turn heat off, uncover & flip rice over.
Recover & let sit until everything else is ready.

You can let the rice sit covered for up to 25 minutes which will cook out most of the moisture & leave perfect fluffy rice.

05/04/2024

IT'S THAT TIME OF YEAR AGAIN! LA COUNTY FAIR!!!
We will be here until MAY 27th!

COME SEE US! WE HAVE SPECIAL COMBO PACKAGES & NEW FLAVORS JUST FOR THE FAIR!

04/27/2024

COME JOIN US ! We will be here until 9 P.M.

04/27/2024

Come see us at Central Park in Old Town Pasadena! Today and tomorrow only!