HOT STUFF OLIVE OIL-BALSAMIC SAMPLER

HOT STUFF OLIVE OIL-BALSAMIC SAMPLER

$64.95

HOT STUFF: Our Hot Stuff olive oil-balsamic sampler pack consists of four 6.8oz bottles of Jalapeno White balsamic, Serrano Honey Vinegar, Baklouti Green Chili Fused Olive Oil, and Harissa Infused Olive Oil, 1 silver spout, 1 gold spout.

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Description

HOT STUFF: Our Hot Stuff olive oil-balsamic sampler pack consists of four 6.8oz bottles of Jalapeno White balsamic, Serrano Honey Vinegar, Baklouti Green Chili Fused Olive Oil, and Harissa Infused Olive Oil, 1 silver spout, 1 gold spout.

SUGGESTED MEATS: Pork, Poultry, Waterfowl, Fish, Seafood

SUGGESTED VEGGIES: All leafy greens, roasted/grilled vegetables & fruits.

PREPARATIONS

VINAIGRETTE: 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.

REDUCTION METHODOur true aged Italian balsamics are naturally reduced through the aging process and without the addition of thickening agents such as high fructose corn syrup or molasses.  If you desire a thicker balsamic to use as a glaze or reduction then simply heat two times the amount needed in a small sauce pan over medium to medium-high heat with constant stirring.  As the balsamic starts to reduce it will pull to the sides of the pan.  Remove reduction from heat just prior to desired thickness as the balsamic will continue to reduce until cooled.  Alternatively, reduce to desired thickness and place reduction in bowl over an ice bath.  As a rule of thumb 1/4 cup will reduce to approximately 50% within 3-5 minutes.  Reductions or “glazes” can be used as BBQ sauces, finishing glazes for fish, drizzled over ice-cream……..

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Additional information

Weight 7.0 lbs
Dimensions 18 x 9 x 9 in

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