SWEET AND SPICY BACON WRAPPED SCALLOPS

SWEET AND SPICY BACON WRAPPED SCALLOPS

Serves 4-6
Prep time 30 minutes
Cook time 15 minutes
Total time 45 minutes
Meal type Appetizer, Lunch, Main Dish, Salad, Side Dish
Misc Serve Hot
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Easter
By author EVOO Marketplace

Ingredients

  • 1lb Scallops
  • 4 tablespoons Chipotle Infused Olive Oil (EVOO Marketplace)
  • 1/4 cup Pineapple White Balsamic (EVOO Marketplace)
  • 1/3 cup Apricot Jam
  • 1 tablespoon Red Pepper Flakes
  • 10-12 thick slices Applewood Smoked Bacon
  • cube Pineapple (Enough to cover ends of toothpicks)
  • Toothpicks

Directions

Step 1
Whisk together 2Tbs Chipotle infused olive oil, Apricot jam, and Red pepper flakes
Step 2
Over medium to medium-high heat reduce the Pineapple White balsamic by about 50%. Note: A 1/4 cup will reduce in about 3-5 minutes over heat. Remove reduction from heat just prior to desired thickness. Pour into a glass bowl and place on-top of a bowl of ice. Stir continuously until the reduction cools. Once cooled, combine Pineapple reduction with sauce made in step 1
Step 3
Wrap a slice of bacon around scallop and hold in-place with a toothpick. Place a pineapple cube on the ends of the toothpick.
Step 4
Rub bacon/pineapple wrapped scallops with remaining 2 Tbs Chipotle olive oil and let sit for 20-30 minutes.
Step 5
Grill or broil scallops. Brush with Pineapple reduction glaze and serve immediately with dipping glaze.

Note

We recommend serving with roasted vegetables, pasta, or steamed rice.

Click below to purchase these EVOO Marketplace products online:

Chipotle Infused Olive Oil

Pineapple White Balsamic

BEACH CRAB CAKES WITH CHIPOTLE AIOLI SAUCE

BEACH CRAB CAKES WITH CHIPOTLE AIOLI SAUCE

Serves 4-6
Prep time 1 hour
Cook time 15 minutes
Total time 1 hour, 15 minutes
Allergy Shellfish
Meal type Appetizer, Lunch, Main Dish, Salad, Starter
Misc Serve Hot
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Easter
By author EVOO Marketplace

Ingredients

Crab Cakes

  • 1 Large Egg
  • 1/2 cup Mayonnaise
  • 1/4 cup Panko Breadcrumbs
  • 3 tablespoons Chipotle Infused Olive Oil (EVOO Marketplace)
  • 1lb Lump Crab Meat
  • 1 teaspoon Jalapeno (Finely Chopped)
  • All-Purpose Flour (For Dusting)
  • 1 cup Ultra-Premium Extra Virgin Olive Oil (Robust) (EVOO Marketplace)

Aioli

  • 2 Large Egg Yolks
  • 1 cup Chipotle Infused Olive Oil (EVOO Marketplace)
  • 3 tablespoons Peach White Balsamic (EVOO Marketplace)
  • dash Sea Salt
  • dash Black Pepper

Directions

Crab Cakes
Step 1
In a large bowl, thoroughly mix egg, seafood seasoning, mayonnaise, breadcrumbs, Jalapeno, and Chipotle Infused Olive Oil.
Step 2
Add the lumb crab and fold by hand, being careful not to break up the lumps of meat. Refrigerate 30 minutes to 1 hour.
Step 3
Portion the crab mixture into 2-ounce cakes and lightly dust with flour. Heat 1 cup Ultra-Premium EVOO over medium-high heat. Note: A sign when the EVOO is ready is when it starts to pull to the sides of fry-pan and appear to thin out. It may also appear that the oil is about to bubble from underneath. Do not burn the oil! Immediately add the crab cakes and sauté until golden brown, 2 to 3 minutes per side.
Aioli
Step 4
In a medium bowl, whisk eggs while gradually adding Chipotle Infused Olive Oil. Add Peach White Balsamic and continue whisking until mixture is light and creamy. Season with salt and pepper and refrigerate for 30 minutes.
Step 5
Serve drizzled over finished lump crab cakes

Note

Serve with roasted vegetables, mixed greens, steamed red potatoes, or Basmati rice.

Click below to purchase these EVOO Marketplace products online:

Ultra-Premium EVOO

Chipotle Infused Olive Oil

Peach White Balsamic

LEMON INFUSED POACHED TUNA

LEMON INFUSED POACHED TUNA

Serves 2-3
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Allergy Fish
Meal type Lunch, Main Dish, Salad
Occasion Casual Party
By author Denver Post: Adapted from Nancy Silverton's book;

Ingredients

  • 12oz Fresh Albacore Tuna (Sliced into 3/4)
  • 1 tablespoon Fresh Rosemary
  • 2 Bay Leaves
  • 4 thick slices Lemon (Cut into 1/2)
  • 2 cups Lemon Fused Olive Oil (EVOO Marketplace)
  • 2 teaspoons Sea Salt
  • 1/2 teaspoon Freshly Cracked Black Pepper

Directions

Step 1
Place rosemary, bay leaves and lemon slices on the bottom of a medium saucepan.
Step 2
Place sliced Albacore Tuna on top and cover with Lemon Olive Oil. Season with Sea Salt and cracked Black Pepper.
Step 3
Cook over low heat for about 8 to 10 minutes. Lemon Olive Oil should just begin to bubble. Do not overcook, Tuna should remain somewhat cool to touch.
Step 4
Immediately remove the pan from the heat, flip over each piece of Tuna and cover the pan with a lid. Allow the tuna to sit in the warm oil for about 5 to 10 minutes, or cooked until desired pinkness.

Note

Pile this on sandwiches, flake it over couscous, or add to a mixed green salad.

Click links below to purchase these EVOO Marketplace products:

Lemon Fused Olive Oil

SINLESS SWEET SPICY STIR FRY WITH COCONUT BROWN RICE

SINLESS SWEET & SPICY STIR FRY WITH COCONUT BROWN RICE

Serves 4
Prep time 30 minutes
Cook time 15 minutes
Total time 45 minutes
Meal type Lunch, Main Dish
Misc Serve Hot
Occasion Birthday Party, Casual Party, Formal Party
By author EVOO Marketplace-Lauren May

Ingredients

Savory Sliced Chicken Breast

  • 2 Large Boneless/Skinless Chicken Breast
  • 2 tablespoons Japanese Toasted Sesame Oil (EVOO Marketplace)
  • 1 tablespoon Honey-Ginger Infused Balsamic Vinegar (EVOO Marketplace)

Sweet And Spicy Veggie-Cashew Stir Fry

  • 1 tablespoon Japanese Toasted Sesame Oil (EVOO Marketplace)
  • 1/2 tablespoon Honey-Ginger Infused Balsamic Vinegar (EVOO Marketplace)
  • 4 cups Sugar Snap Peas (Washed with ends trimmed)
  • 1 Medium Yellow Onion (Sliced)
  • 4 Large Carrots (Sliced Thinly)
  • 1 1/2 cup Cashews (Whole And Unsalted)
  • 3 leaves Basil (Thinly sliced)
  • 1 teaspoon Ginger (Finely Minced)
  • 1 teaspoon Garlic (Finely Minced)
  • 1 Medium Serrano Chili (Ribs and seeds removed)

Sweet Coconut Infused Brown Rice

  • 2 cups Brown Rice
  • 3 3/4 cups Water
  • 1/4 cup Coconut Infused White Balsamic Vinegar (EVOO Marketplace)
  • 1/4 cup Cilantro (Rough Chop)

Directions

Savory Sliced Chicken Breast
Step 1
Clean chicken breast of any excess fat, wash and pat dry.
Step 2
Combine both Honey-Ginger Balsamic and Japanese Toasted Sesame Oil in a closed container and shake vigorously; this will create and emulsion to marinate chicken.
Step 3
Pour emulsified marinade into a zip lock freezer bag. Add chicken to bag, squeeze out all air,
seal and allow to sit room temperature while processing other meal components.
Step 4
Once ready to saute chicken, pour entire bag into hot pan and cover. Always cook presentation side first, as this allows for best caramelization.
Sweet And Spicy Veggie-Cashew Stir Fry
Step 5
Marinate all ingredients except basil and chili in a container before sauteing in a hot wok or pan.
Step 6
Saute all ingredients in the marinade until tender and caramelized, adding the basil and chili for the final 3 minutes; serve hot.
Sweet Coconut-Infused Brown Rice
Step 7
Add water EVOO, rice, dash of sea salt into medium size pan. Bring to a boil, stir and cover. Set to simmer ~20 minutes. After 20 minutes place rice aside but do not remove cover for 5 minutes.
Step 8
Drizzle with Coconut White Balsamic and fluff. Stir in chopped cilantro for added fragrance and flavor. Adding cilantro while rice is hot will increase the fragrance of your herbs.

Note

Click below to purchase these EVOO Marketplace products online:

Honey Ginger White Balsamic

Japanese Toasted Sesame Oil

Coconut White Balsamic

SWEET AND HEAT GRILLED FLANK STEAK

SWEET AND HEAT GRILLED FLANK STEAK

Dietary Diabetic, Gluten Free
Meal type Appetizer, Lunch, Main Dish, Salad, Side Dish, Starter
Misc Pre-preparable, Serve Cold, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party, Easter, Halloween, Valentines day
By author EVOO Marketplace

Ingredients

  • 1-1.5lb Flank Steak
  • 5 tablespoons Chipotle Infused Olive Oil (EVOO Marketplace)
  • 5 tablespoons Dark Chocolate Infused Balsamic Vinegar (EVOO Marketplace)
  • dash Sea Salt
  • dash Pepper

Directions

Step 1
Using a dinner fork, prick flank steak approximately 20-30 times. Place flank steak in zip-lock bag.
Step 2
Whisk together equal parts Chipotle Olive Oil and Dark Chocolate Balsamic Vinegar. Pour over steak. (Optional: after grilling prepare another equal batch of Chipotle Olive Oil and Dark Chocolate Balsamic for drizzling over cooked meat.)
Step 3
Marinate for at least 12-24 hours.
Step 4
Set grill to high heat. Grill steak to a pink center (approximately 4-6 minutes/side).
Step 5
Loosely tent steak with foil and allow steak to rest, approximately 5-7 minutes.
Step 6
Cut steak 1/4 inch thick against the grain on a bias. Drizzle with reserved marinade. Serve immediately.

Note

Click below to purchase these EVOO Marketplace products online:

Chipotle Infused Olive Oil

Dark Chocolate Infused Balsamic

SOY BALSAMIC GLAZED CHICKEN WINGS

SOY BALSAMIC GLAZED CHICKEN WINGS

Serves 6-8
Meal type Appetizer, Lunch, Main Dish, Side Dish, Snack
Misc Pre-preparable, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party
By author EVOO Marketplace

Ingredients

  • 1/2 cup Serrano-Honey Infused Vinegar (18 Yr Traditional, Dark Chocolate, or Maple Balsamic Vinegars-EVOO Marketplace)
  • 1/2 cup Honey
  • 1/2 cup Brown Sugar (Packed)
  • 1/2 cup Soy Sauce
  • 5 sprigs Rosemary
  • 5 cloves Garlic (Halved)
  • 12 Chicken Drumsticks
  • 2 tablespoons Toasted Sesame Seeds
  • 1/4 cup Flat-leaf Parsley (Fresh, Chopped)

Directions

Step 1
Combine the Serrano Honey vinegar, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 6 hours to overnight.
Step 2
Preheat the oven to 450F degrees. Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized, about 30 to 35 minutes.
Step 3
Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes.
Step 4
Use a pastry brush, brush the reduced cooked marinade on the Chicken wings. Place back in oven for an additional 10 minutes to allow reduction to caramelize onto wings. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
Step 5
Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.

Note

Click below to purchase these EVOO Marketplace products online:

Serrano Honey Vinegar

SKIRT STEAK TACOS

SKIRT STEAK TACOS

Meal type Appetizer, Lunch, Main Dish
Misc Child Friendly, Serve Cold, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party
By author EVOO Marketplace

Ingredients

  • 2lb Skirt Steak (Preferable "Outside" Skirt)
  • 2 tablespoons Chipotle Infused Olive Oil (EVOO Marketplace)
  • 2 tablespoons Organic Garlic Infused Olive Oil (EVOO Marketplace)
  • 1 tablespoon Kosher Salt
  • 1 tablespoon Pepper (Freshly Ground)

Directions

Step 1
Mix the Chipotle infused olive oil, Garlic infused olive oil, salt and pepper together.
Step 2
Rub onto skirt steak and marinate 15 minutes at room temperature.
Step 3
Grill on high heat 2 minutes per side, then medium heat for 2 additional minutes. Remove steak from heat, foil tent and allow to rest 5 minutes.
Step 4
Cut steak on a bias and serve with warm corn tortillas. Dash taco with fresh cilantro and onion.

Note

Click below to purchase these EVOO Marketplace products online:

Chipotle Infused Olive Oil

Organic Garlic Infused Olive Oil

CHIPOTLE LIME BABY BACK RIBS

Chipotle Lime Baby Back Ribs

Meal type Lunch, Main Dish
Misc Pre-preparable, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party
By author EVOO Marketplace

Ingredients

  • 4lb Baby Back Pork Ribs
  • 2 tablespoons Chipotle Olive Oil (EVOO Marketplace)
  • 2 tablespoons Persian Lime Olive Oil (EVOO Marketplace)
  • 1/2 Onion (Minced)
  • 1/4 cup 18 Year Aged Traditional Blasamic (EVOO Marketplace)
  • 8oz Tomato Sauce
  • 1/4 cup Kechup
  • 1 Large Lime (Juiced)
  • 1 tablespoon Worcestershire Sauce
  • 1/4 cup Brown Sugar (Packed)
  • 4 tablespoons Garlic Powder
  • 2 tablespoons Paprika
  • 1 tablespoon Onion Powder
  • 1 tablespoon Sea Salt (EVOO Marketplace)
  • 2 tablespoons Pepper

Directions

Step 1
Preheat grill to medium heat (~300F).
Step 2
Make rub by mixing garlic powder, black pepper, sea salt, onion powder, paprika, cumin, and cayenne. Trim the membrane sheath from the underside of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Season both sides of ribs with rub mix. Gently drizzle with Chipotle and Persian Lime olive oils. Rub into seasoned meat. Place ribs on grill with meaty side up and cook 45 minutes. Do not lift lid during this time.
Step 3
While ribs are cook, make barbecue sauce. Sweat minced sweet onion in olive oil over low heat until translucent and cooked, slightly browned. Add 18 year-aged balsamic and cook three minutes until slightly reduced. Add tomato sauce, ketchup, lime juice, Worcestershire sauce, and mustard. Stir to combine well. Stir in brown sugar and garlic powder. Continue cooking over low heat for 10 minutes.
Step 4
Brush ribs with barbecue sauce, and grill an additional 10-15 minutes. Let rest 10 minutes before serving.

BALSAMIC BAKED CHICKEN

RASPBERRY BALSAMIC BAKED CHICKEN

Serves 4
Meal type Lunch, Main Dish
Misc Pre-preparable, Serve Cold, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party
By author EVOO Marketplace

Ingredients

  • 4lb Chicken (Boneless or Bone-In)
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Dried Thyme
  • 1/2 teaspoon Sage
  • 1/2 teaspoon Dried Rosemary
  • dash Sea Salt
  • dash Black Pepper
  • dash Garlic Powder
  • 1/4 cup Raspberry Dark Balsamic (EVOO Marketplace)
  • 1/4 cup Ultra Premium Extra Virgin Olive Oil (EVOO Marketplace)

Directions

Step 1
Whisk together Raspberry balsamic and Ultra-Premium EVOO. Pour into a sealable bag and add chicken. Marinate 6 hours to overnight.
Step 2
Preheat oven to 400F. Place marinated chicken in a single layer in a large baking dish. Brush each piece lightly with Dijon mustard. Sprinkle with the garlic powder, thyme, sage, rosemary, salt and pepper.
Step 3
Bake until chicken is brown and done (~50 minutes for bone-in, and ~30 minutes for boneless).

Note

This recipe can also be adapted to a Pork chop or tenderloin.  Adjust cooking temperature and times accordingly.

Click below to purchase these EVOO Marketplace products online:

Raspberry Dark Balsamic

Ultra-Premium EVOO

EVOO MARKETPLACE BASIL CINNAMON PEAR PIZZA

EVOO MARKETPLACE BASIL CINNAMON PEAR PIZZA

Prep time 16 hours
Cook time 15 minutes
Total time 16 hours, 15 minutes
Meal type Appetizer, Lunch, Main Dish
Occasion Birthday Party, Casual Party

Ingredients

Pizza

  • 1 Large Pizza Dough
  • handful Fresh Basil
  • 1 Medium Red Onion (Thinly sliced)
  • 1 Medium Red Bell Pepper (Thinly sliced)
  • 6 thin slices Fresh Mozzarella
  • 1 Large Chicken Breast (Thinly sliced)

Marinade

  • 4 tablespoons Organic Basil Infused Olive Oil (EVOO Marketplace)
  • 4 tablespoons Cinnamon Pear Dark Balsamic (EVOO Marketplace)

Sauce

  • 1 tablespoon Organic Basil Infused Olive Oil (EVOO Marketplace)
  • 1 tablespoon Cinnamon Pear Dark Balsamic (EVOO Marketplace)

Directions

Marinade
Step 1
Whisk together 4 Tbs of each the Organic Basil Infused Olive Oil and Cinnamon Pear Dark Balsamic. Pour into ziplock bag and add thin sliced chicken. Marinate overnight.
Sauce
Step 2
Whisk together 1 Tbs of each the Organic Basil Olive Oil and Cinnamon Pear Dark Balsamic. Lightly brush over pizza crust. Do not over-sauce as pizza will become soggy.
Pizza
Step 3
Saute marinated chicken for 5-7 minutes or until just done. Do not overcook as the chicken will also be baked.
Step 4
Layer pizza with sliced red onion, sliced red bell pepper, fresh basil, sliced mozzarella, and sauteed chicken. Bake pizza according to instructions provided on pizza crust. Drizzle finished pizza with any remaining sauce.

Note

Have fun with this one as any of our amazing Olive Oil-Balsamic pairings will work.  Do be afraid to explore!

Click below to purchase these EVOO Marketplace products online:

Organic Basil Infused Olive Oil

Cinnamon Pear Dark Balsamic

SWEET GOODNESS DARK CHOCOLATE FIVE SPICE CHILI

SWEET GOODNESS DARK CHOCOLATE & FIVE SPICE CHILI

Dietary Vegetarian
Meal type Lunch, Main Dish
Misc Serve Hot
Occasion Barbecue, Casual Party
By author EVOO Marketplace- Lauren May

Ingredients

  • 1/4 cup Chipotle Infused Extra Virgin Olive Oil (EVOO Marketplace)
  • 3/4 cups Dark Chocolate Balsamic Vinegar (EVOO Marketplace)
  • 1 Large Yellow Onion (Fine Dice)
  • 3 cloves Garlic (Minced)
  • 1 Medium Green Pepper (Fine Dice)
  • 1 Medium Red Bell Pepper (Fine Dice)
  • 1 teaspoon Cayenne Pepper
  • 1 tablespoon Chinese Five Spice
  • 2 cans Kidney Beans (Drained And Rinsed)
  • 2 cans Pinto Beans (Drained And Rinsed)
  • 16oz Fire Roasted Tomatoes (Diced)
  • 1lb Ground Tofu (Or Ground Beef)
  • 40oz Vegetable Stock (Or Beef Stock)
  • dash Sea Salt (Ground)
  • dash Pepper (Freshly Ground)

Directions

Step 1
In a stock pot, heat Chipotle infused olive oil and
add Onion, Garlic and Bell Peppers. Sauté until softened and fragrant; about 5 minutes
Step 2
Add in ground tofu (or beef) and cook until lightly
browned.
Step 3
Add to the pot tomatoes and beans. Continue to
sauté, allowing all flavors to blend well.
Step 4
Pour in cooking stock, Cayenne, Five Spice and
bring pot to a boil. Once a rolling boil is achieved,
bring down heat to a simmer.
Step 5
Stir in Dark Chocolate balsamic vinegar, and cover
lightly with room for steam to escape, allowing for a
slow reduction.
Step 6
Allow to simmer and reduce for up to 6 hours. Monitor your chili pot, performing depouillage occasionally (skimming surface to remove skin and impurities that boil to the top, allowing for premium flavor and texture). Chili improves with time! To make the biggest impression, create your chili up to two days before serving to allow for complete blending and maturation of your unique flavor profile.

Note

Click below to purchase these EVOO Marketplace products online:

Dark Chocolate Infused Balsamic

Chipotle Infused Olive Oil

ASIAN NOODLE SALAD

ASIAN SESAME NOODLE SALAD

Serves 4-6
Prep time 30 minutes
Cook time 15 minutes
Total time 45 minutes
Allergy Peanuts, Soy
Dietary Vegetarian
Meal type Lunch, Main Dish, Salad, Side Dish
Misc Serve Cold
By author EVOO Marketplace

Ingredients

  • 1lb Large diameter noodle (Udon, Soba, Bucatini)
  • 2 tablespoons Japanese Toasted Sesame Oil (EVOO Marketplace)
  • 2 tablespoons Honey Ginger White Balsamic (EVOO Marketplace)
  • 2 tablespoons Rice Wine Vinegar
  • 3 tablespoons Soy Sauce
  • 1/2 cup Scallions (Finely Chopped)
  • 2 Tangerines (Peeled)
  • 1 Carrot (Thinly Sliced)
  • 1 Red Bell Pepper (Thinly Sliced)
  • 3 tablespoons Cilantro (Roughly Chopped)
  • 1/4 cup Peanuts (Crushed)

Optional

  • 1 teaspoon Chili Paste

Directions

Step 1
Prepare noodles as described on packaging. Rinse under cold water and place in refrigerator to cool.
Step 2
Combine Japanese Toasted Sesame Oil, Honey Ginger White Balsamic, Chili Paste, Soy sauce, Rice Wine Vinegar. Whisk together to make a creamy sauce.
Step 3
Fold sauce into noodles and top with Cilantro, Carrots, Scallions, Red Bell Pepper, Tangerines, Peanuts.

Note

Click below to purchase these EVOO Marketplace items online:

Japanese Toasted Sesame Oil

Honey Ginger White Balsamic

 

 

CARAMELIZED CORN MOZZARELLA SALAD

Caramelized Corn Mozzarella Salad

Serves 4-6
Prep time 1 hour
Cook time 10 minutes
Total time 1 hour, 10 minutes
Meal type Appetizer, Lunch, Salad, Side Dish
Misc Serve Cold
Occasion Barbecue, Birthday Party
By author EVOO Marketplace

Ingredients

  • 2 cups Sweet Corn
  • 1 carton Grape Tomatoes (Halved)
  • 2 tablespoons Garlic (Finely Chopped)
  • 1/2 cup Fresh Basil (Roughly Chopped)
  • 2 cups Fresh Mozzarella (Pearl size balls)
  • 4 tablespoons Tuscan Herb Olive Oil (EVOO Marketplace)
  • 2 tablespoons 18 Year Aged Italian Balsamic (12 Year Aged Balsamic works great too but more tart) (EVOO Marketplace)
  • dash Sea Salt (EVOO Marketplace)
  • dash Black Pepper

Directions

Step 1
Add 2 tablespoons Tuscan Herb Olive Oil into a medium sized saute pan. Heat over medium-high until oil begins to shimmer. Add sweet corn and saute 3-5 minutes. Add garlic and basil and saute an additional 1-2 minutes. Add 2 tablespoons aged balsamic and reduce for an additional 1-2 minutes. During this step the aged balsamic will caramelize onto the sweet corn. Place caramelized corn & garlic mixture in refrigerator for 30 minutes to 1 hour to cool.
Step 2
After caramelized sweet corn, basil and garlic have cooled fold in halved grape tomatoes and fresh mozzarella balls. Drizzle salad with remaining 2 tablespoons Tuscan Herb Olive Oil. Season with sea salt and black pepper.

ITALIAN BREAD DIP

Italian Bread Dip

Serves 4
Prep time 5 minutes
Meal type Appetizer, Bread, Condiment, Lunch, Salad, Side Dish, Snack
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving
By author EVOO Marketplace

Ingredients

  • 1/2 cup Tuscan Herb Olive Oil (EVOO Marketplace)
  • 2 tablespoons 18 Year Aged Italian Balsamic (EVOO Marketplace)
  • 2 tablespoons Parmigiano Cheese (Shredded)
  • dash Sea Salt (EVOO Marketplace)

Directions

Step 1
Whisk together Tuscan Herb Olive Oil, 18 Year Aged Italian Balsamic, and a dash of Sea Salt. Sprinkle with Parmigiano cheese and serve.