5 Easy Olive Oil & Vinegar Pairings for Spring

Spring is here, finally. That means warmer weather, brunch invitations, and the need to bring something tasty without panicking. So to help you navigate the season, here are five easy ways to use olive oils and vinegars—no cooking degree required.

1. Lavender Lemon White Balsamic + Herbs de Provence Olive Oil

Instant upgrade for potato or chicken salads. It’s like you put in extra effort (but we know the truth).

2. Basil Olive Oil + Strawberry White Balsamic

Spring in a drizzle. Perfect over fresh mozzarella and strawberries or goat cheese flatbread.

3. Rosemary Olive Oil + Blood Orange Olive Oil

Ideal marinade for pork or chicken. People will ask for your recipe. Just smile mysteriously.

4. Lemon Olive Oil + Raspberry White Balsamic

Drizzle over grilled fish, roasted carrots, or quinoa salads. It’s bright, fresh, and tastes like sunshine.

5. Blood Orange Olive Oil + Marc de Champagne Vinegar

Mix into spring salads with peas and asparagus. Citrus and champagne together—basically a party in a bowl.

These combos are easy enough for weekdays and tasty enough for special days. Cooking doesn’t need to be complicated—just delicious. Trust me on this one.