ROASTED ALMOND OIL
Our California roasted almond oil is expeller pressed and lightly filtered with a deep, rich roasted almond flavor. With a high smoke point there isn’t much that you can’t do with this fantastic specialty oil. Perfect used in baked goods such as teacakes or banana bread. Make sautéed green beans and roasted vegetables come to life. Use as amazing dipping oil or in Asian inspired dishes. The possibilities are limitless. Make the perfect vinaigrette or marinade-pairs wonderfully with our Raspberry Balsamic, Sicilian Lemon White Balsamic, Honey-Ginger White Balsamic, Blueberry Balsamic, Pomegranate Balsamic, or Cara-Cara Orange-Vanilla White Balsamic.
ROASTED ALMOND OIL & BALSAMIC PAIRINGS
18 year-old traditional balsamic, 12 year-old aged balsamic, Black Cherry balsamic, Fig balsamic, Red Apple balsamic, Strawberry balsamic, Raspberry balsamic, Blackberry Ginger balsamic, Dark Chocolate Balsamic, Cinnamon Pear Balsamic.
Beef, Pork, Poultry, Wild Game, Waterfowl, Lamb, Fish, Seafood
Roasted & Grilled Vegetables, Spinach Salad
Drizzle over Hearty Soups, Sweet Potatoes, Trout…
Combine 1 part Roasted Almond 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.
Combine equal parts Roasted Almond 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 Roasted Almond Oil and Balsamic.
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.