4 Oak Oil & Vinegar
2342 Westwood Dr V2N 4H3 Prince George, BC, Canada

SLOPPY JOE 1 lb. lean ground beef cup finely chopped onion cup finely diced green bell pepper. cup finely diced celery... 1 tablespoon minced garlic 1 tablespoon of Baklouti Fused Olive Oil 1 6oz can of tomato paste 2 tablespoons of water 2 tablespoons of A-Premium Balsamic Vinegar 1 tablespoon of Neapolitan Herb Balsamic Vinegar Salt and Pepper 6 hamburger buns split and toasted. In a large skillet heat Baklouti Fused Olive Oil, cook beef (add a pinch of salt), onion, celery and bell pepper until meat is brown and vegetables are tender, stirring to break up any meat. Drain off fat. Stir tomato paste, water, garlic, balsamic vinegars into beef mixture in skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Serve on rolls.

We will be CLOSED on Monday February 15th, 2021 for Family Day. We are sorry for any inconvenience and we hope you all have safe and wonderful long weekend!!

PEACH APRICOT BALSAMIC COBBLER 5 cups mixed sliced peaches 3 tablespoons Blenheim Apricot White balsamic vinegar 3 tablespoons brown sugar 1 teaspoon vanilla... 1 teaspoon cinnamon cup butter 1 cup all-purpose flour 1 teaspoon baking powder teaspoon salt 1 cup granulated sugar cup milk Preheat oven to 300 degrees F. Line a large baking sheet with baking parchment or aluminum foil. Add fruit, balsamic vinegar, brown sugar, vanilla, cinnamon. Toss all together to coat. Roast fruit in oven for 20 minutes at 300-degrees F. If you are baking your cobbler in a cast iron skillet - on medium heat melt you butter, don’t let it burn. Set aside (you will add your batter here later) If you are baking in a glass or metal pie pan, you will need to butter your pan and flour. Separately, whisk together the flour, baking powder, salt and granulated sugar. Once fruit has finished roasting, remove from oven. Increase oven temperature to 350-degrees F. Stir milk into the flour mixture until just combined. Do not over mix. Pour the batter over the melted butter. Do not mix. Just let it be. Top the batter with the roasted fruit along with any juices. Don’t mix that either. No more mixing. The mixing part is over. Bake at 350-degrees F for 40-45 minutes until top has slightly browned. Optional serve with ice cream. See more

Looking for a Valentine’s Day gift for that special someone or perhaps you’d like to add a special pasta dish to the lovely dinner you have planned?!? Take a look at some of our ideas gift ideas

Hello Quesnel!!! We will be taking orders until Friday afternoon if there is anything you are in need of You can either comment on here, call the store or PM us.Hello Quesnel!!! We will be taking orders until Friday afternoon if there is anything you are in need of You can either comment on here, call the store or PM us.

APPLE HOT TODDY 1 tablespoon of honey 2 tablespoons of Gravenstein Apple White Balsamic Vinegar 1 oz. of Bourbon 1 cup of hot water... 1 lemon wedge 1 Cinnamon stick Add honey and Balsamic Vinegar into your mug add hot water and Bourbon, squeeze lemon from lemon wedge, stir with cinnamon stick until honey and balsamic are dissolved and Enjoy!

SPANAKOPITA 3 tablespoons Wild Dill Infused Olive Oil Olive Oil 1 large onion, finely chopped 1 bunch green onions, chopped... 2 cloves garlic, minced 2 pounds spinach, rinsed and chopped cup chopped fresh parsley 2 eggs, lightly beaten cup ricotta cheese 1 cup crumbled feta cheese Sea salt and fresh ground pepper to taste 8 sheets phyllo dough cup UP Certified Greek Athinolia Extra Virgin Olive Oil Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan. Heat 3 tablespoons olive oil in a large skillet over medium heat. Sauté onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to sauté until spinach is limp, about 2 minutes. Remove from heat and set aside to cool. Check for seasoning and adjust. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling. Carefully cut into squares, making sure to cut all the way through the layers to the pan with a very sharp knife. Bake in preheated oven for 30 to 40 minutes, until golden brown. Serve warm or at room temperature.

NEAPOLITAN HERB CHICKEN 1/4 cup Neapolitan Herb Balsamic Vinegar 1 tablespoon Dijon mustard 2 cloves garlic, minced 1/2 teaspoon dried oregano... 1/2 teaspoon dried basil Kosher salt and freshly ground black pepper, to taste 4 boneless, skinless chicken breasts or thighs 3 tablespoons of EVOO Chilean Koroneiki for baking. In a bowl, whisk together Neapolitan Herb balsamic vinegar, Dijon mustard, garlic, oregano, and basil; season with salt and pepper, to taste. In a gallon size Ziploc bag combine balsamic vinegar mixture and chicken. Marinate for at least an hour or leave overnight - turning the bag occasionally. Drain the chicken from the marinade before baking. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with the Extra Virgin Olive Oil. Place baking sheet into oven and roast chicken until completely cooked through. Serve hot over rice or vegetables, garnished with parsley or green onion, if desired.

For those last minute shoppers we are open till 2:00 pm today

We have some exciting news!!! We are now open to the public at our Prince George location! If you are not ready for in store shopping we will still be offering curbside pickup, to place an order please call the store at 250-563-5006. We look forward to seeing you!!! Of course, things will look a bit different at 4 Oak and we -have attached below our Covid-19 Policies and Procedures for customers. - Limit 4 customers in the store at a time. - Maintain a social distance of... 2m (6ft) from staff/other customers. - If you are not feeling well or have been travelling abroad, STOP! For the safety of our staff and other customers please come back when you are better or have quarantined for 14 days. - Hand Sanitizer is provided just inside the door. Please clean your hands before continuing. - To adhere to our strict Covid-19 policies, 4 Oak will not be offering tastings at this time and we will not be accepting bottle returns. Please recycle your bottles until we are able to continue our exchange program. - Please ask the staff for assistance when wanting to view or pick-up products for purchase. - If the door is locked, we are at capacity or cleaning. Please wait patiently for our staff to re-open the door so that they can serve you. - Be Kind! All of our staff is doing their best to operate under the new guidelines. The new policies and procedures are to keep our staff and our customers safe. Thank you, 4 Oak Oil and Vinegar- See more

We have lots of stocking stuffer ideas and we are open 10:00-4:00 today

PUMPKIN PEAR CRANBERRY BREAD PUDDING 8 slices cinnamon bread, cut into 1-inch cubes 4 large eggs, beaten 2 cups 2% milk 1 cup canned pumpkin puree... 1/4 cup packed brown sugar cup of Butter Infused Olive Oil 4 tablespoons of Vermont Maple Balsamic Vinegar 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup dried cranberries 1 cup of thinly sliced pears cup of walnuts / pecans (optional) Preheat oven to 350 degrees F. In a sauce pan over medium heat, cook Vermont Balsamic Vinegar with the brown sugar, once sugar is completely dissolved remove from heat and set aside let cool. In a mixing bowl, whisk together the eggs, milk, Butter Infused Olive Oil, vanilla, cinnamon, nut meg, pumpkin puree and the Vinegar and brown sugar mixture. Place bread cubes in layers in a greased baking pan (use some of the Butter Infused Oil). Pour some of the sauce you created in your mixing bowl over the bread. Add a layer of pears and cranberries then repeat with adding cubes and pour sauce onto the next bread layer. On final layer add walnuts/pecans if desired. Cover with foil and bake. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature. optional top with some vanilla ice cream

Love this new product! Naked Snacks from Richmond, BC. "We focus on using whole ingredients in fun and delicious ways, hence our 80/20 nutritional philosophy: 80% whole grown goodness, 20% indulgence as a reward for making smart decisions."

Something new from Taste of the Okanagan!

GRILLED HALIBUT 1/4 cup Olive Wood Smoked Olive Oil 2" Sprig fresh rosemary, coarsely chopped 1 tablespoon medium course sea salt or kosher salt 1 teaspoon fresh ground pepper... 2 medium fresh lemons quartered 2 pounds fresh halibut fillets about 8 oz. portions - Put the rosemary sea salt, and pepper into a small zip bag. Close the bag and crush it a few times between your palms. This will season the salt with rosemary. In a large zip bag or container with a lid, place the fish fillets. Sprinkle with the rosemary sea salt and gently massage to coat evenly. Add the smoked olive oil and massage again to coat evenly. Allow the fillets to marinate for about 30 minutes or up to 1 hour. Grill the fish, skin side down, over medium, indirect flame, flipping after about 4 minutes. Pull the fish off the heat source just before it is done, allowing it to rest, loosely covered in foil for two minutes before serving. This will allow your fish to cook through from the residual heat as opposed to becoming overdone on the exterior. Serve with lemon wedges.

We are open today 10:00-5:00!

Quesnel, we are participating in the Cariboo Christmas Fair virtually this year! The event runs November 15-30 as always delivery to Quesnel is free! There are a lot of great local vendors and products. Message our Facebook page to order! Check in the comments for a direct link to our album.

NEW Soap Bars from Saltwest Naturals! These bars are filled with valuable skin loving ocean minerals, moisturizing oils and scented with all-natural essential oils. The Ocean Mineral infused soap bars include skin enhancing minerals like magnesium, potassium, calcium, selenium and sodium. Maintaining proper mineral levels in the skin is important for proper cell function.