Recipes

Ingredients:

1 garlic clove
1 egg yolk
1 tbsp. Sicilian Lemon White Balsamic Vinegar
1 pinch of dry mustard
3/4 cup Extra Virgin Olive Oil
1 pinch of flaky sea salt

Directions:

Mash the garlic clove to a paste in a mortar with a pestle.
In a small bowl whisk in the yolk, balsamic vinegar and mustard by hand and beat until frothy.
Very slowly add 1 tbsp. of the olive oil, just ¼ tsp at a time, whisking well after each addition.
Then slowly begin to drizzle in the remaining oil in a fine stream, continuing to whisk until the aioli is thick and creamy.
Finish with a sprinkle of sea salt to taste.

From: The Olive Oil & Vinegar Lover’s Cookbook

Ingredients:

2 tbsp. Mushroom and Sage Olive Oil
1 medium onion, finely chopped
1/4 cup celery, finely chopped
4 garlic cloves, minced
1 bay leaf
3 cups of lentils, rinsed
1 can (14.5oz.) chopped tomatoes
2 quarts vegetable stock
2 medium eggplants, cubed
2 tbsp. Harissa Olive Oil
1/3 cup parsley, chopped
Salt and pepper

Directions:

In a large saucepan, heat 2 tbsp. of mushroom and sage olive oil.
Add the onion, celery, garlic, cubed eggplant, and bay leaf and cook over moderate heat until softened, around 5 minutes.

Add the lentils, tomatoes, salt, pepper, harissa olive oil and stock.

Bring to a simmer over moderately high heat.

Cover, reduce the heat and simmer, stirring occasionally.

Cook until the lentils are tender but still hold shape (around 45 minutes)
Stir in the parsley and season with salt and pepper.

Ladle the stew into bowls.
Garnish with yogurt, chopped walnuts, parsley, mint leaves, pomegranates and a drizzle of mushroom and sage olive oil or harissa olive oil for heat!

Combine:

1/2 bunch fresh Cilantro, finely chopped
2 tbsp. Peach White Balsamic Vinegar
2 tsp. fresh lime juice
1 Mango, medium diced
1/2 Red onion, diced

1/4 cup red bell peppers, diced
1/4 tsp Salt and pinch of black pepper

This sweet, fresh mango salsa is excellent with chips or over tacos, chicken or fish.

Ingredients:

1 pint Blackberries

1 pint Blueberries
1 pint Raspberries

2 pints Strawberries
1 zest of an Orange

Fresh Mint, finely chopped and as garnish
1 tbs. Basil Olive Oil
2 ½ tbs. Lemon Grass Mint White Balsamic Vinegar
½ cup Acacia Honey

Directions:
Combine blackberries, blueberries, strawberries and raspberries in a medium bowl.
Whisk together the acacia honey, basil olive oil and lemongrass mint white balsamic vinegar, orange zest, and mint into a smaller bowl.
Pour over berries. Cover and refrigerate for 1 hour.
Enjoy!