5175 Sunset Blvd, Suite 10, Lexington, SC  (803) 785-7887
223 Columbia Ave, Suite B, Chapin, SC (803) 298-5353
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The Classy Cruet
Olive Oils & Vinegars

Gourmet Olive Oils and Vinegars
Available in our Store and Online


Smoky Cauliflower Hummus

Posted on April 11, 2019 at 11:00 AM

Smoky Cauliflower Hummus


  • 1/2 head Cauliflower (1 to 1 1/2 lbs.), trimmed and cut into 2 inch florets (about 4 cups of florets)
  • 4 1/2 tablespoons Mesquite Hickory Smoke Olive Oil
  • About 1 teaspoon smoked paprika
  • 2 teaspoons kosher salt, divided
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon red chili flakes
  • 2 garlic cloves, smashed and peeled
  • About 2 tablespoons lemon juice
  • 3 1/2 tablespoons well-stirred tahini


Preheat over to 450°. Put cauliflower florets in a large bowl and add 1 1/2 tablespoons Mesquite Hickory Smoke Olive Oil, 1 teaspoon paprika, 1/2 teaspoon salt, the cumin, chili flakes, and garlic. Toss to coat thoroughly.

Spread florets evenly on a large rimmed baking sheet and roast, stirring once, until florets are cooked through and a little crispy, 18 to 20 minutes. Let cool.

Put 1/2 cup water in a blender with roasted cauliflower and garlic, lemon juice, remaining 3 tablespoons olive oil, the tahini, and remaining 1 1/2 teaspoon salt. Blend, adding more waer if needed (up to 1/4 cup) and scraping sides often, until you have a creamy purée, about 4 minutes. Taste and add more salt or lemon juice if you like.

Spoon into a serving bowl and sprinkle with a pinch of smoked paprika.

Make ahead: Up to 3 days, chilled airtight.

The Easiest Summer Appetizer Ever!

Posted on April 11, 2019 at 10:55 AM

The Easiest Summer Appetizer Ever: Caprese Salads on a Stick


  • 25 Cherry Tomatoes
  • 25 Mozzarella Pearls, such as Bel Gioioso
  • 3 Basil Leaves
  • Basalmic Drizzle or Glaze


Halve tomatoes. Pierce the top of a tomato half with a toothpick. Pierce a piece of cheese. Slide another tomato half onto the toothpick. Arrange on a platter.

Chiffonade basil leaves. Sprinkle basil over tomato-mozzarella skewers. Drizzle with balsamic glaze just before serving.


If you can't find mozzarella pearls, you can just slice a mozzarella ball into bite-sized pieces.

Salad in a Jar (May 31st, 2018)

Posted on June 1, 2018 at 5:10 PM

Honey Bell Lemon Vinaigrette

  • 1/4 cup Italian Lemon Olive Oil
  • 1/4 cup Honey Bell Orange Balsamic Vinegar
  • 1 teaspoon fresh rosemary, finely chopped
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried mustard

Honey Mustard Dressing

  • 1/4 cup Rosé Balsamic (Pinot Nero)
  • 1/4 cup Dijon Mustard
  • 1/4 cup local honey
  • 1/4 cup mild Extra Virgin Olive Oil
  • Salt and Pepper to taste

Zesty Italian Dressing
  • 3 tablespoons Champagne Wine Vinegar
  • 1 small squirt Dijon Mustard
  • 1/4 cup Extra Virgin Olive Oil
  • 1/2 teaspoon onion powder
  • 1-2 cloves garlic, finely minced
  • 1/2 teaspoon of thyme, basil, and oregano (I used more)
  • Salt and Pepper to taste

*Feel free to try this one with the Rosé Balsamic (Pinot Nero) as well*

Lemon Blueberry Vinaigrette

  • 1/4 cup Blueberry Balsamic Vinegar
  • 1/4 cup Italian Lemon Olive Oil
  • 2 teaspoons local honey
  • 2 teaspoons Dijon Mustard
  • Salt and Pepper to taste

Peach and Basil Vinaigrette
  • 1/4 cup Peach Balsamic Vinegar
  • 1/4 cup Basil Olive Oil
  • 2 teaspoons local honey
  • Salt and Pepper to taste

Note: The Peach and Basil Vinaigrette, Honey Bell Orange Lemon Vinaigrette, and Lemon Blueberry Vinaigrette can be prepared with simply equal parts olive oil and balsamic vinegar and seasoned to taste!

Best Salad Ever!

Posted on May 15, 2018 at 10:50 AM

So sorry this recipe has been delayed, but here it is! This is the recipe for the salad and vinaigrette used for the Mediterranean Lifestyle Class in Chapin last Saturday...and if you weren't there, you should make it and try it out!

The salad included:


Sundried Tomatoes

Red Onion (sliced really thin)

Dried Figs


Block Feta


Blackened Chicken

= Best Salad Ever!

Citrus Viniagrette:

1 small shallot, finely chopped

3/4 cup Super Premium Extra Virgin Olive Oil

1/4 cup Champagne Vinegar**

3 tablespoons fresh lemon juice

2 tablespoons fresh orange juice

1/4 teaspoon finely grated lemon zest

Kosher salt and freshly ground pepper to taste

*I would try making this viniagrette with our Rosé Balsamic Vinegar instead of the Champagne Wine Vinegar*

Chicken and Fruit Chutney Salad

Posted on March 12, 2018 at 3:25 PM


2 cups cubed cooked chicken

1/4 cup The Gracious Gourmet Dried Fruit Chutney

1/4 cup sour cream

3 tablespoons diced celery

Salt and freshly ground pepper

5 cups lightly packed torn leaves

2 tablespoons toasted slivered almonds

2 tablespoons toasted flaked coconut


Combine chicken, The Gracious Gourmet Dried Fruit Chutney, sour cream and celery

Season with salt and pepper. Serve on bed of lettuce. Top with toasted almonds and coconut.

Makes two main dish servings.

Butter Conversion Chart

Posted on January 18, 2018 at 3:25 PM

Pork Tenderloin with Blueberry Balsamic Sauce

Posted on October 11, 2017 at 2:00 PM

1.5- 2 pounds pork tenderloin

2 tablespoons Milanese Gremolate Olive Oil

3 tablespoons shallots, minced

2 cloves garlic, minced

1/4 cup port wine

1/2 cup Blueberry Balsamic Vinegar

1/4 cup reduced sodium chicken broth

2 sprigs fresh thyme

1 cup fresh blueberries

Trim pork tenderloin of excess fat.

Rinse and dry with paper towels.

Salt and pepper, to taste. 

Heat Milanese Gremolata Olive Oil in skillet over medium high heat.  Add tenderloin and lightly brown on all sides for about 2 minutes.

Preheat oven to 400 degrees. 

Place tenderloin on rimmed baking dish and cook until internal temperateure reads 145 degrees.  Remove from oven and tent with aluminum foil to rest.

Place shallots in the skillet in which you have browned the meat.  Add a little more olive oil if needed.  Cook for a few minutes until the shallots are soft. 

Add garlic and cook another 2 minutes.  Deglaze the pan with port, scraping up bits whie stirring.  Cook until port is almost absorbed. 

Add balsamic and simmer until reduced by half. 

Add chicken broth, thyme and blueberries.  Bring to a boil and then turn heat to medium.  Cook until sauce thickens and blueberries burst slightly.  Add any pan juices from resting tenderloin to the sauce pot and stir.

Slice tenderloin into 1/2" slices.  Fan slices on a serving platter and spoon blueberry sauce over all.  Decorate with a sprig of thyme.

Recipe from THE INFUSED PALATE, available in our stores.

Salad in a Jar Dressing Recipes

Posted on August 23, 2017 at 11:30 AM

In case you missed our Salad in a Jar event, or just in case you want some nice dressing recipes, here is a list of the dressings we provided that night!

Raspberry Vinaigrette

  • 1 cup Raspberry Balsamic Vinegar
  • 1 cup Lemon Olive Oil
  • Bologna Herbal Salt to taste

Tuscan Herb/Sicilian Lemon

  • 1 cup Tuscan Herb Olive Oil
  • 1 cup Sicilian Lemon White Balsamic Vinegar

Blood Orange/Cranberry Pear

  • 1 cup Blood Orange Olive Oil
  • 1 cup Cranberry Pear White Balsamic Vinegar

Balsamic Dijon

  • 3 tbsp. Dijon Mustard
  • 3 tbsp. Honey
  • 1 cup Extra Virgin Olive Oil (I recommend using a mild one for this dressing)
  • 1 cup A-Premium Balsamic Vinegar
  • Bologna Herbal Salt to taste


  • 2 tbsp. Kalamata Olives
  • 1-2 large cloves of Garlic
  • 2 tbsp. Oregano
  • 2 tbsp. Lemon Juice
  • Bologna Herbal Salt to taste
  • 1/2 Red Wine Vinegar
  • 1 cup Extra Virgin Olive Oil (I recommend using a medium or robust one for this dressing)


  • 1 cup Lemon Olive Oil
  • 1 cup Blueberry Balsamic Vinegar

Heart of Palm Salad

Posted on May 6, 2017 at 5:40 PM

The salad was adapted from a recipe by From Argetina with Love and contains lettuce as a base, but adds delicate slices of hard-boiled egg, wedges of red tomato, chopped celery ribs, glistening sliced hearts of palm, and topped off with thick chunks of beets.

It's easy to make and fun to arrange!  Top it with our delicious vinaigrette.


1 head of lettuce, leaves washed and torn (I used a 50/50 mix of Organic Spinach and Salad Greens)

1 tomato, sliced into wedges

1 rib of celery, sliced into pieces cross-wise

1 can hearts of palm, drained

1 can cut or sliced beets, drained

1 hard-boiled egg, shelled and sliced

salt, to taste

pepper, to taste

Vinaigrette Dressing:

1 teaspoon Dijon mustard

1 tablespoon Organic Red Wine Vinegar

1 tablespoon Honey Serrano Vinegar

1 teaspoon lemon juice

1/4 teaspoon salt (or more to taste)

1/4 teaspoon pepper

1/4 cup Manzanillo Extra Virgin Olive Oil

***Amounts of oil and vinegar can be adjusted to suit your personal preference***

Greek Salad

Posted on May 6, 2017 at 5:30 PM


1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick

1 red bell pepper, large-diced

1 yellow bell pepper, large-diced

1 pint cherry or grape tomatoes, halved

1/2 red onion, sliced in half-rounds

1/2 pound feta cheese, 1/2-inch diced (not crumbled)

1/2 cup calamata olives, pitted

For the vinaigrette:

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon Dijon mustard

1/4 cup Red Wine Vinegar

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup Olive Oil


Place the cucumber, peppers, tomatoes, and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.


Add fresh or dried basil, if desired.