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Autumn Medley



From our friend, Maggie McCormick

Don't have Fig balsamic vinegar? This recipe is also delicious with our Cinnamon Pear balsamic vinegar!


  • 2 small sweet potatoes, peeled and diced in 1/2-in cubes
  • 2 small Granny Smith apples, diced
  • 1/2 C fresh cranberries, or 1/3 C dried cranberries
  • 1 T of The Olive Bin's Roasted Almond Oil
  • 1 tsp ground cinnamon
  • 1/4 C roasted chopped pecans, more to taste
  • 1/4 C of The Olive Bin's Fig Balsamic Vinegar


  1. Preheat oven to 375 degrees F. Stir together sweet potato, apple, and cranberries in a large bowl. Pour in almond oil; toss to coat. Sprinkle cinnamon over mixture and stir again to coat.
  2. Spread mixture in a lightly-greased 2-quart rectangular casserold dish. Bake for about 20 minutes or until fork-tender. 
  3. Removed from oven. Drizzle vinegar over the mixture and sprinkle chopped pecans evenly over the top. Bake another 5 minutes.

NOTE: Feel free to use other fruits or vegetables in place of or in addition to those in recipe. For example, butternut/acorn squash and pears are delicious added in!


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