The Olive Tap Manitou Springs

05/28/2026

Congratulations to the USAFA Class of 2026!

05/25/2026

Home of the free because of the brave. Remembering and honoring our fallen heroes this Memorial Day.

05/24/2026

Sweet Lambrusco Cucumber Tomato Salad
If you've never had our Lambrusco Wine Vinegar, you should definitely give it a try. It is sweeter than your average red wine vinegar, and makes the most delicious vinaigrette. For this recipe, pair it with your favorite Olive Tap 100% Extra Virgin Olive Oil for a superb simple salad!

recipe link in the comments

05/05/2026

04/18/2026

Spinach Salad with Strawberry Lime Vinaigrette
What a great Spring Salad!…the combination of berries with goat or feta cheese, walnuts, and a Strawberry Lime vinaigrette is a delicious taste sensation!

Ingredients:
1 bunch of fresh baby spinach
1 C. Fresh Strawberries, quartered or sliced
1/2 C. Goat or Feta Cheese, crumbled
1/3 C. Chopped Walnuts
1/4 C. The Olive Tap’s Strawberry Balsamic Vinegar or Strawberry White Balsamic Vinegar
1/2 C. The Olive Tap’s Persian Lime Olive Oil or Basil Olive Oil
Salt and Pepper to taste – we love to use Seasonello

Directions:
In a salad bowl, add spinach, strawberries, cheese and walnuts.
To make the vinaigrette, thoroughly whisk Balsamic Vinegar and salt/pepper in a small bowl. Add the Olive Oil in a slow stream while continuing to whisk until it is emulsified. Adjust Oil and Vinegar ratio to your taste. Pour over the salad ingredients and toss gently before serving.

https://theolivetaprecipes.com/recipes/spinach-salad-with-strawberry-lime-vinaigrette/

03/27/2026

Nothing says spring like crisp asparagus and bright, zesty flavors!
This Asparagus & Black Bean Salad is one of those simple recipes that surprises you with just how delicious it is. Crisp-tender asparagus meets creamy black beans, juicy tomato, and a pop of red onion—then everything gets tossed in a bold, tangy blend of our Lambrusco Serrano Pepper Honey Vinegar and Persian Lime Olive Oil.

It’s light, refreshing, and perfect as a side dish, or a quick make‑ahead lunch. And if you want to switch things up, try it with our Cilantro Garlic White Balsamic for a bright, herbaceous twist.

Ingredients:
1/2 lb. asparagus (7 spears)
3/4 C. canned black beans, drained and rinsed
2 T. The Olive Tap’s Lambrusco Serrano Pepper Honey Vinegar*
1 T. The Olive Tap’s Persian Lime Olive Oil
2 T. red onion, finely diced
1 1/2 t. jalapeño, finely diced (optional)
1 garlic clove, minced
1 T. fresh parsley, minced (if desired)
1 tomato, seeded and diced
1/4 t. ground cumin
1/2 t. salt
* Try it with our Cilantro Garlic White Balsamic!
Directions:
Blanch asparagus for 2 minutes in boiling water. Immediately drain and rinse with cold water. Cut asparagus into bite size pieces. Combine with remaining ingredients. Chill before serving.

https://theolivetaprecipes.com/recipes/black-bean-and-asparagus-salad/

03/20/2026

🌸 Hello, Spring! 🌿

Fresh flavors are back on the table, and there’s no better way to celebrate the season than with vibrant, delicious salads made with your favorite Olive Tap Oils and Vinegars.

🥗 Try something new this season:

🍓 Strawberry Wedge Salad – a sweet + savory twist with strawberry balsamic vinaigrette
🫐 Blueberry, Feta & Honeyed Walnut Salad – bursting with flavor and crunch
🍊 Edamame Salad - citrus explosions with wonderful textures

From crisp greens to fruity vinaigrettes, our oils and balsamics bring every spring dish to life. 🌼

Stop in-store or shop online to find your perfect pairing—and let your spring menu bloom!

P.S. Remember, you can use the search tool in recipes by ingredient or see salads by category.

https://theolivetaprecipes.com/recipes/

03/13/2026

Try this for dinner tonight! Pan Seared Fish with Lemon Caper Sauce
Make perfectly pan seared halibut or cod with a bright lemon caper sauce featuring our Lemon and Garlic Olive Oil. This quick and easy recipe is light, fresh, and restaurant-quality.

Ingredients:
2 6-oz filets white fish (halibut, cod), skinless
Sea salt and freshly ground black pepper, to taste
2 Tbsp. The Olive Tap’s Lemon and Garlic Olive Oil
2 Tbsp. butter
1 Tbsp. fresh squeezed lemon juice (or The Olive Tap’s Sicilian Lemon Balsamic Vinegar)
1 Tbsp. capers, drained
2 Tbsp. minced parsley (optional)
Lemon slices, optional for serving
Directions:
Pat the fish dry, then season both sides with salt and pepper to taste and set aside. In a non-stick skillet, heat the Lemon Garlic Olive Oil on medium-high until hot.
Add the fish filets and cook for about 3-4 minutes per side until golden brown and cooked through. Transfer the fish from the skillet to a plate and cover loosely with foil to keep warm.

Add the butter, lemon juice (or balsamic) and capers to the pan and cook on medium heat, stirring constantly, scraping up any browned bits until the butter has melted, about 1 to 2 minutes. Return the fish to the skillet and spoon the sauce over the fish. Serve with optional minced parsley and lemon slices.

https://theolivetaprecipes.com/recipes/pan-seared-fish-with-lemon-caper-sauce/

01/24/2026

🔥 Spicy Chipotle Popcorn Cauliflower 🔥
Perfect for Game Day. If you love bold flavors and easy snacks, this one’s going to be your new obsession.

Tossed fresh cauliflower florets in a warm blend of hot sauce, Chipotle Olive Oil, butter, and Chipotle BBQ seasoning… then roast them until the edges turned golden and irresistible. The result? A spicy, smoky, popcorn‑style cauliflower bite that disappears fast.

Serve with: Ranch or Blue Cheese for the ultimate dip.

get the recipe at: https://theolivetaprecipes.com/recipes/spicy-chipotle-popcorn-cauliflower/

01/20/2026

Turn up the heat (and the flavor)! 🌶️
This Chipotle Dark Chocolate Chili is an easy Crock Pot crowd-pleaser with a rich, smoky kick from Chipotle Olive Oil and a bold, unexpected twist—Dark Chocolate Balsamic Vinegar. The result? Deep, cozy flavors with just the right touch of heat and sweetness. Perfect for game day, busy weeknights, or feeding a hungry crowd. 🔥🍲

Ingredients:
• 2 Tbsp The Olive Tap’s Chipotle Olive Oil
• 2 lbs lean ground beef
• 1 large yellow onion, finely chopped
• 3 cloves garlic, finely minced
• 1/3 C The Olive Tap’s Dark Chocolate Balsamic Vinegar
• 2 (14 oz) cans diced tomatoes
• 2 (8 oz) cans tomato sauce
• 1 cup beef broth
• 2 Tbsp chili powder
• 1 1/2 tsp ground cumin
• 2 tsp paprika
• 1/2 tsp ground coriander
• 4 C assorted canned beans- your favorite (i.e. pinto, kidney, cannellini, black, navy) – drained and rinsed
• Salt and fresh ground pepper

Directions:
In a large skillet, sauté the chopped onion in the Chipotle Olive Oil over medium high heat until translucent. Add the garlic and cook about 30 seconds longer then add to the bottom of your slow cooker. In the same skillet, add the beef; once it begins to brown, add the Dark Chocolate Balsamic Vinegar and continue to cook it until the juices are mostly evaporated and evenly browned, then add to the slow cooker. Stir in the remaining ingredients and season with salt and pepper to taste. Cover and cook on low for about 5-6 hours.

Serve with your favorite toppings (sour cream, cheese, avocado, green onions, cilantro)

https://theolivetaprecipes.com/recipes/chipotle-dark-chocolate-chili/