Melgarejo, is one of our provider’s exclusive partner estates, and one of the most celebrated mills in the world. They just sent these photos and videos of the new harvest to share with you. We’re extremely excited about the quality coming from their estate and other partner estates in the Northern Hemisphere. We look forward to having their award winning oil soon.
Just *SOME* of the amazing pairings possible for salads, sautes, marinades and finishing.
Passion Fruit + Blood Orange EVOO
Gravenstein Apple + Rosemary EVOO
Lemon White Balsamic + Tuscan Herb EVOO
Honey Ginger White Balsamic + Persian Lime EVOO
Lemon Balsamic + Basil EVOO
Peach White Balsamic + Tuscan Herb EVOO
Grapefruit White Balsamic + Lemon EVOO
Blackberry Ginger Balsamic + Persian Lime EVOO
Dark Chocolate Balsamic + Blood Orange EVOO
Dark Chocolate Balsamic + Chipotle EVOO
Espresso Balsamic + Lemon EVOO
Tangerine Balsamic + Blood Orange EVOO
Lemon Balsamic + Mushroom Sage EVOO
Blueberry Balsamic + Lemon EVOO
Red Apple Balsamic + Roasted Walnut Oil
Red Apple Balsamic + Hojiblanca EVOO
Fig Balsamic + Garlic EVOO
Grapefruit White Balsamic + Herbes de Provence EVOO
Pomegranate Balsamic + Persian Lime EVOO
Strawberry Balsamic + Lemon EVOO
Lavender Balsamic + Herbes de Provence EVOO
Cinnamon Pear Balsamic + Roasted Walnut Oil
Black Cherry Balsamic + Lemon EVOO
Espresso Balsamic + Blood Orange EVOO
Oregano White Balsamic + Garlic EVOO
Oregano White Balsamic + Lemon EVOO
Jalapeno White Balsamic + Garlic EVOO
Jalapeno White Balsamic + Chipotle EVOO
Traditional Balsamic + ANY EVOO
Coconut White Balsamic + Butter EVOO = Coco-butter
Coconut White Balsamic + Lime EVOO
Coconut White Balsamic + Roasted Sesame Seed Oil
1 Part Lemon Balsamic + 1 Part Butter EVOO + 1 Part Garlic EVOO
Garlic EVOO + Butter EVOO
Pomegranate + Garlic EVOO
Vanilla Balsamic + Blood Orange EVOO
Chocolate Balsamic + Espresso Balsamic
Chocolate Balsamic + Coconut White Balsamic
Coconut White Balsamic + Lemon EVOO
Lavender Balsamic + Lime EVOO
Raspberry Balsamic + lemon EVOO
Mango Balsamic + Blood Orange EVOO
This recipe is courtesy of Leah Koenig.
1 large sweet potato (about 1 lb)
1/3 cup tahini
1/3 cup extra virgin olive oil and more for drizzling. Our Frantoio/Leccino UPEVOO is delicious in this hummus recipe.
1 19oz can chick peas, drained and liquid reserved
1 large clove garlic, coarsely chopped or grated
3 tbsp fresh lemon juice or more to taste
1 1/2 tsp kosher salt or more to taste
1/2 tsp smoked paprika
1/2 tsp ground cumin
chopped fresh cilantro
1. Preheat oven to 400F. Pierce sweet potato in several places and place on a baking sheet. Bake 50 to 70 minutes or until completely tender. Cool. Remove and discard skin.
2. Combine sweet potato, tahini, 1/3 cup olive oil, drained chick peas, garlic, lemon juice, salt, paprika and cumin in a food processor. Process to a thick paste, scraping down sides as necessary. With machine running slowly pour in 1/3 to 1/2 cup reserved chick pea liquid and continue processing until smooth and creamy, two to three minutes. Season to taste.
3. Transfer to a shallow bowl or plate, drizzle with a little olive oil and sprinkle with cilantro.
Serves 8 to 10.
With our Persian Lime olive oil and Key Lime white balsamic vinegar
* Special equipment needed: ice cream maker
2 cups full fat, thick yogurt
1 1/2 cups thawed mango puree (or fruit puree of choice)
1 cup heavy cream
2 tablespoons powdered milk
1 cup sugar
1/2 teaspoon salt
1/4 cup Lime Olive Oil
2 Tablespoons Key Lime White Balsamic
In a large mixing bowl, whisk all ingredients together until sugar completely dissolves. Churn mixture according to manufacturer’s instructions. Serve right away as soft serve or transfer to an airtight container and harden in freezer for 4 to 5 hours. (Freezing in several smaller containers will greatly reduce hardening time.)
The perfect summer BBQ sauce for your ribs, chicken, burgers, or anything else you might throw on the grill.
1/2 cup brown sugar
1 1/2 cups ketchup (use a pre-made ketchup or make your own, there are many online recipes available)
1/4 cup molasses
1 cup of dark balsamic vinegar – Traditional, Espresso, Black Currant, Dark Chocolate…or, your choice.
2 tablespoon Worcestershire sauce
2 tablespoons dry mustard
2 tablespoons Baklouti Olive Oil, UP EVOO or any fused/infused olive oil of your choice
1 small white or yellow onion, minced
2 teaspoons granulated garlic
2 teaspoons smoked paprika (mild or spicy)
2 teaspoons cayenne (optional for lover’s of heat)
2 teaspoons kosher salt
Fresh ground pepper to taste
Heat the olive oil of your choice in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add ketchup, Worcestershire, molasses, brown sugar, balsamic vinegar, mustard, granulated garlic, smoked paprika, black pepper, cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.
Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month. This is great on everything – chicken, ribs, burgers, shoes. You can literally put it on anything, and I encourage you to do so.
Makes approximately 3 cups
This chicken curry dish features our Baklouti Green Pepper Fused Olive Oil….Fruity and moderately spicy.
3 lbs. boneless chicken thighs cut into 2″ pieces
3 large onions finely chopped
1 tablespoon finely grated ginger
2 tablespoons sea salt
1⁄2 teaspoon whole mustard seed
1⁄2 teaspoon whole cumin seed
1/2 teaspoon ground cardamom
5 curry leaves (optional)
2 tablespoons garam masala
1 tablespoon turmeric
freshly ground pepper to taste
1 tablespoon garlic olive oil
3 tablespoons Baklouti Chili Fused Olive Oil (or infused olive oil or UP EVOO of choice)
1 tablespoon Honey Ginger White Balsamic
1/2 cup chicken stock – low sodium
1 cup diced tomatoes
1⁄2 cup cilantro
2 thinly sliced serrano chilies – optional
Heat Baklouti in a large heavy bottom dutch oven over medium flame. Add the mustard seed, cardamon, cumin seeds to pot. Stir until fragrant and the seeds begin to pop. Add curry leaves if using. Add finely chopped onions and cook until well browned, about 7-10 minutes
Add the ginger, garam masala, turmeric and garlic olive oil to the pot stirring well until combined. Add chicken to the pot with tomatoes, stock, a cup of water, and honey ginger white balsamic. Add salt and pepper and allow to simmer gently for 30 minutes until the curry has reduced and thickened a bit.
Taste and adjust the seasoning.
Serve over steamed basmati rice with cilantro and thinly sliced serrano chilies as garnish.
Serve this light crisp cheese bite with your favorite champagne.
1 1/2 oz parmigiano – reggiano, finely ground in a food processor
1 1/2 oz shelled, chopped pistachios
Preheat oven to 350 degrees
Line 2 baking sheets with parchment.
Sprinkle 1 tbl of cheese on the parchment in a line 4″ long and 1″ wide. Repeat to make more lines spaced about 1 1/2″ apart (12 per sheet).
Bake one sheet at a time each for 7 minutes.
Remove each sheet from oven and and sprinkle frico with pistachios; about 1/2 tsp each.
Return to oven and bake until bubbling and golden brown; about 3-5 minutes.
Transfer the parchment to a rack and gently loosen the frico with a thin metal spatula.
Repeat with other sheet. Let cool completely before serving.
Will keep airtight in the refrigerator for up to 5 days
As Fran Lebowitz once said, “A salad is not a meal. It is a style.” Let our salad dressing compliment your style, and Enjoy!
1 tablespoon white miso
1/4 cup Persian Lime Infused olive oil
1 tablespoon dijon mustard
2 tablespoons rice wine vinegar
pinch of salt and pepper
Whisk ingredients all together and Enjoy!
Dr Mary Flynn PhD, RD, LDN, an Associate Professor of Medicine (Clinical) at Brown University, says phytonutrients found in plant-based foods are a natural source of medicine, far more effective in healing than anything we can get from a multivitamin. Watch this video to learn more about the plant-based diet and the role healthy fats, specifically extra virgin olive oil, play in absorption of vital nutrients.