FLAVORS OF AUTUMN OLIVE OIL-BALSAMIC SAMPLER

OLIVE OIL-BALSAMIC SAMPLER

FLAVORS OF AUTUMN OLIVE OIL-BALSAMIC SAMPLER

$45.00

FLAVORS OF AUTUMN: Our Flavors of Autumn olive oil-balsamic sampler is a perfect gift for those who want a little more variety.  The Flavors of Autumn six pack sampler consists of one 2oz bottle of each;  Blackberry Ginger Dark Balsamic, Red Apple Dark Balsamic, Fig Dark Balsamic, Mushroom and Sage Olive Oil, Herbs de Provence Olive Oil, Almond Oil.  Perfect for any Fall and Thanksgiving preparations.  The Mushroom and Sage paired with the Red Apple Dark Balsamic is perfect for a Thanksgiving stuffing.  Use the Almond Oil drizzled over Sweet Potatoes.

Product Description

FLAVORS OF AUTUMN: Our Flavors of Autumn olive oil-balsamic sampler is a perfect gift for those who want a little more variety.  The Flavors of Autumn six pack sampler consists of one 2oz bottle of each;  Blackberry Ginger Dark Balsamic, Red Apple Dark Balsamic, Fig Dark Balsamic, Mushroom and Sage Olive Oil, Herbs de Provence Olive Oil, Almond Oil.  Perfect for any Fall and Thanksgiving preparations.  The Mushroom and Sage paired with the Red Apple Dark Balsamic is perfect for a Thanksgiving stuffing.  Use the French Roasted Walnut Oil drizzled over Sweet Potatoes.

Suggested Meats: Pork, Poultry, Waterfowl

Suggested Veggies: All leafy greens, roasted/grilled vegetables & fruits.

Preparation:

Salad: Combine 2 parts Olive Oil with 1 part balsamic vinegar.  Whisk together and serve.  To emulsify dab in a small amount of dijon mustard or light mayo and continue whisking.  Oil and balsamic will become creamy in appearance.  Refrigerate remaining amount for up to 3 days.

Marinade:  Combine equal parts olive oil with equal parts balsamic vinegar.  We recommend preparing enough to cover the meat.  Place in zip-lock bag and squeeze out air.  Place in refrigerator for at least six hours.

Note: For Fish, Seafood (catches from the water) we recommend rubbing the olive oil into the raw meat in the absence of the balsamic vinegar for approximately 30 minutes.  We remove the balsamic during the marinade to eliminate the chance of the acidity in the vinegar from “cooking” the delicate meat. After cooking toss/drizzle meat with combination of Olive Oil and Balsamic.

Heat Applications: Applying heat to any oil or balsamic may slightly reduce the original flavor profile.  To bring back any lost flavors prepare a small amount of fresh marinade and drizzle over the finished product.

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Additional Information

Weight 3.0 lbs
Dimensions 12 x 8 x 3 in

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