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Balsamic Vinegars
Extra Virgin Citrus Olive Oil
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What's New
1. Orange Dipping 500ml
2. About the store
3. New flavored balsamics 500ml/16 fl oz

Top Sellers
1. Organic Suisun Valley Tuscan Olive Oil - 500 ml
2. Rosamarina Garlic Olive Oil - 250ml
3. Organic Suisun Valley Tuscan - 1/2 gallon

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Here are some of our favorite recipes:

Parmesan Roasted Asparagus | Pasta with Lemon Olive Oil | Chocolate Brownies | Strawberry Spinach Salad | Lemon or Orange Olive-oil Cookies Orange Olive Oil Dressing  Balsamic Grilled Pork Chops




¼ cup Sepay Groves EVOO

1 medium onion, chopped

2 teaspoon cumin powder

½ cup of a red wine of your choice (I would suggest something you would enjoy drinking also)

¼ cup Sepay Groves Merlot wine vinegar

¼ cup Sepay Groves dark balsamic vinegar

salt and pepper to taste

Saute the onion and cumin in the Sepay Groves evoo very slowly approx 15-20 min. until the onion is browned. Add the red wine, the Sepay Groves Merlot, and the Sepay Groves dark balsamic vinegar. Cook over low heat until evaporation decreases the ingredients to half its beginning volume. The dressing will be on the side. Pour into a blender and season with salt and pepper to taste. If the dressing is too acidic, add a splash of Sherry wine or the like to add a touch of sweetness. Let the dressing cool down before serving. Drizzle and enjoy. Dressing will keep for 1 week in the refrigerator.

Balsamic Grilled Pork Chops

Flavorful chops that take little time to prepare.

Container: shallow dish or large zip loc bag, medium bowl


- 6-8 boneless loin chops

- 1/4 cup Sepay Groves balsamic vinegar

- 1/4 cup Sepay Groves extra virgin olive oil

- 2 tablespoons honey

- 3 cloves garlic, minced

- 1/2 teaspoon salt

- pepper to taste


Place chops in dish. Stir together Sepay Groves balsamic vinegar, Sepay Groves evoo, honey, garlic, salt, pepper. Pour over pork chops.

Remove from marinade and place on grill on medium-high heat. Grill covered for 10 minutes on each side, turning once. (may take less time depending on thickness of chop)

Great marinade for chicken also.

Parmesan Roasted Asparagus


2 ½ pounds of asparagus
2 tablespoons of a Sepay Groves Tuscan  EVOO
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup shredded parmesan
lemon wedges for serving

Preheat oven to 400 degrees. Wash and trim asparagus. Arrange in a single layer on a cookie sheet and drizzle w/olive oil. Sprinkle w/salt & pepper. Roast for 15-20 minutes till tender. Sprinkle with Parmesan andreturn to oven for 1 minute. Serves 4-6.

Pasta with Lemon Olive Oil

  Zest of one lemon
1/3 cup lemon juice (or use)
½ cup Sepay Lisbon Lemon  EVOO
1-2 cloves of garlic
½ cup of Kalamata olives pitted & sliced
2 tablespoons fresh chopped thyme or basil
Kosher salt and freshly ground black Pepper
1 pound of your favorite pasta
You can use lemon olive oil or add the lemon. Zest or grate lemon/  olive oil and combine w/lemon juice (or oil), garlic cloves, olives and thyme, salt & pepper in a large serving bowl. Toss the hot cooked pasta with the sauce. Serves 4-6 people.

Chocolate Brownies


2 ½ cups walnut pieces
½ pound bittersweet chocolate
10 tablespoons Sepay Groves  EVOO (try Sepay Groves  Orange EVOO for a different take)
4 eggs
¾ cup ground almonds
1 cup granulated sugar
1 teaspoon baking soda
½ cup all-purpose flour

Preheat oven to 350 degrees. Grease an 8x10 rectangular baking pan.

Coarsely chop the walnuts. Break the chocolate into pieces and place in the top of a double boiler to melt. Add the olive oil and stir to blend. Remove from heat and set aside. In another bowl, combine eggs, ground almonds, and sugar. Add to the melted chocolate and stir to blend. In another bowl, combine the baking soda and flour. Sift into the chocolate mixture. Stir to blend. Add the walnuts and stir again.

Transfer the batter to the prepared pan and bake 20-25 min. Remove pan from the oven. Let stand 5 min then move to a cooling rack to cool completely. Cut into 3” squares. These are best served cold.

Strawberry Spinach Salad


½ cup vinegar and olive oil dressing (try our Suisun Valley Peach Champagne vinegar and Sepay Groves  Orange EVOO) make this to taste.
¼ cup orange marmalade
1 (10 oz.) bag Baby spinach
3 kiwi, peeled, halved and sliced
l large orange, peeled and diced
2 cups sliced fresh strawberries
¼ cup sliced green onions
¼ cup shelled pistachios

Whisk together dressing and marmalade. Place spinach in a large bowl and pour dressing over top toss well to coat w/dressing. Add remaining ingredients and toss lightly. Makes 8 servings.

Nutrition per serving: 110 calories, 3 g protein, 2.5 total fat (0 g sat.) 22 g carbohydrate, 4 g fiber, 17 g sugar, 0 mg cholesterol, 270 mg sodium, 2 points.

Lemon or Orange Olive-oil Cookies


(Be sure to use a full-flavored, fresh, extra virgin olive oil)

2 cups unbleached all purpose flour
1 cup sugar
½ tsp baking soda
¾ cup Sepay Groves EVOO (or use Sepay Groves  Orange or Sepay Groves Lisbon Lemon  EVOO)
4 tsps lemon or orange zest
l tsp lemon or orange juice

Heat oven to 350 degrees. Line 2 large baking sheets with baking parchment or silicone baking sheets.

Sift together flour, sugar, and baking soda in a medium-sized bowl. In a small bowl, stir together remaining ingredients. Add to dry ingredients, stirring to combine until the mixture comes together in a uniform mass.

Using your hands, roll the dough into balls ¾ “to 1” in diameter and place them on the baking sheets, 2 “apart. Bake cookies, 1 sheet at a time, until cooked through and very lightly browned about 15 min. Transfer to a wire rack and cool completely. Store in a airtight container at room temp for up to 3 days. These cookies are crunchy. Great for tea or coffee! Makes about 60 cookies

Per serving (3 cookies) 160 calories, 8 grams fat, 1 gram sat fat, 0 cholesterol, 30 milligrams sodium, 20 grams carbs, 0 fiber, 10 grams sugar, 1 gram protein.

  Orange Olive Oil Dressing


¼ cup Sepay Groves Balsamic vinegar

  tbsp Dijon mustard
1 tbsp shallots-minced
1 tbsp Italian parsley-minced
¾ cup Sepay Groves  Orange  EVOO
salt and pepper to taste

Whisk together vinegar, mustard, shallot, and herb, add olive oil slowly until emulsified.



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