Con O’lio Oil & Vinegars, a family-owned gem in Austin, is known for its expertise in offering top-tier extra virgin olive oils and aged balsamic vinegars. Founded in 2009 by Tabatha Conarkos and her late husband, the business has become a culinary destination for those seeking both quality and education in olive oils and vinegars.
With two locations in the Arboretum and Bee Caves, Con O’lio offers a hands-on tasting experience. Customers can explore flavor profiles and select products that best suit their personal culinary preferences.
“We’re committed to freshness and the quality of our products,” Conarkos said. “We source our oils from both the Northern and Southern hemispheres to ensure that our customers enjoy the freshest oils year-round.”
In addition to the exceptional products, Con O’lio offers engaging classes and events that deepen customers’ understanding of these versatile ingredients.
This spring, Con O’lio is kicking things up a notch with a collection of refreshing recipes that incorporate their products — perfect for brightening up your seasonal meals. From vibrant cocktails to fresh salads, these recipes allow you to embrace the season's best flavors while utilizing their premium ingredients.
“We have so many wonderful recipes that we make in our cooking classes and offer online,” she said. “They’re the perfect springtime addition to your meal or you can make them with the kids for Mother’s Day.”
Balsamic Cucumbertini
This refreshing cucumbertini combines the crisp flavors of cucumber and the rich depth of balsamic vinegar for a unique, spring-inspired cocktail. The touch of their aged balsamic vinegar adds an unexpected sweetness that pairs perfectly with the refreshing cucumber. It’s a must-try for anyone looking to add an extra layer of flavor to their spring drinks.
1 Tbsp balsamic vinegar; we recommend Lemongrass Mint or Suyo Cucumber
2½ oz. (5 Tbsp.) dry gin (Hendricks or Botanist)
½ oz. (1 Tbsp.) blanc vermouth
1/2 tsp Lemon Juice
Sliced Cucumber
Optional mint
Mix the martini: Add the gin, vermouth, lemon juice, and balsamic to a mixing glass filled with ice. Stir until well-chilled, then strain into a martini glass or coupe and garnish with as many cucumbers and mint as you like. Serve immediately. Makes 1 cocktail.
Classic Pasta Salad
A perfect side dish for springtime meals, this vibrant pasta salad showcases the versatility of Con O’lio’s EVOOs and vinegars. With fresh vegetables, flavorful oils, and a tangy dressing, it brings out the best of seasonal ingredients and makes a delightful addition to any gathering.
Package of Penne Pasta or any short pasta (we love Rustichella)
3/4 cup of Cherry Tomatoes
5 tbsp Medium Intensity Extra Virgin Olive Oil, or Tuscan Herb, Milanese, Basil, or Garlic
3 tbsp Apple Cider Vinegar or Sherry Vinegar
1 Stick of Olympia Provisions Salami
salt and pepper to taste
Fresh Parmigiano-optional
Boil pasta according to directions on the package(al dente)
Slice Tomatoes, slice Salami, and mix vinegar, olive oil, salt and pepper until emulsified in a glass bowl. Once pasta is cooled, toss all ingredients together in a large serving bowl. Finish with freshly grated Parmigiano. Optional: add basil, arugula or fresh lemon.