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Gorgeous Southern Hemisphere Crop

Our award winning partner estate in a mountainous rocky region of Chile. The cool coastal fog rolls in and creates an optimal micro-growing climate for UP high-phenol extra virgin olive oil.

Behold These Lovely Gems Gathered as We Chase the Crush!

These are dozens of gorgeous, UP estate oils flown in a couple days after being crushed. They were tasted by our trained taste panel, and are now headed off to the lab! Stay tuned for more info to follow!  We are excited to be getting these awesome organic Ultra Premium EVOO in stock!

Rosemary Fused Olive Oil

This photo was taken on location at Veronica Foods Olive Oil mill during the last harvest. Fresh, local wild rosemary is is being prepared to be crushed with our organic certified chemlali olives which are the only two ingredients in our fantastically aromatic Rosemary Fused Olive Oil.  Rosemary is crushed with fresh, certified organic early harvest Chetoui olives using 100% mechanical, cold extraction method at our certified organic olive mill.  This fused herb oil embodies the heart and soul of rosemary. It's both complex and highly aromatic. Use anywhere rosemary might be used.  Simply Amazing with poultry, pork or lamb.  Spectacular drizzled over grilled or sautéed vegetables.  Mind-blowing with roasted potatoes.  Pairs well with the Sicilian Lemon White Balsamic, Oregano White Balsamic, and Pomegranate Dark Balsamic 

BLING CUISINE FROM AROUND THE WORLD! BY CHEF CAMINE PAPPAS

Tips on Using Olive Oils & Balsamic Vinegars

We often have folks come in and look around at our 70 flavors of oils and vinegars and quickly become overwhelmed. Some say, “I had no idea there were so many flavors, these olive oils and balsamic vinegars taste amazing...what do I do with them?” Here are some suggestions:

*Use as a Marinade

Mix equal parts olive oil and balsamic vinegar to marinade meat, poultry, fish, vegetables,and fruit (actually called macerating when using fruit). It’s best not to use an aluminum dish to marinate in, because of the acid content of the marinade. Use a Ziploc bag, or a glass, ceramic or stainless steel dish. Mix enough marinade to cover the food you are marinating. Cover and refrigerate for at least one hour, turning the food halfway through the marinating time. Remove the food from the refrigerator before cooking (at least 30 minutes) to allow it to become room temperature. If you are using it to glaze a fruit salad, it is recommended to add right before serving.

*Make a Vinaigrette

Mix 2 parts olive oil to 1 part balsamic vinegar (of course this may be adjusted per your taste) for a wonderful compliment to your salads. It’s best to mix well in a sealed bottle so you can shake vigorously, or slowly add extra virgin olive oil to your balsamic vinegar in a bowl while whisking vigorously. This will create a thick smooth mixture with the flavors wonderfully blended.

*Make a Reduction or Balsamic Glaze

Pour 2 cups balsamic vinegar into a saucepan, and bring to a boil. Once you’ve got a boil, reduce the heat and allow the balsamic vinegar to simmer for about 20-30minutes or until the balsamic has become thick enough to coat the back of a spoon. You will have approximately ½ cup glaze when it’s done.

*Use to Sauté

Use 2 tablespoons of Ultra-Premium extra virgin olive oil (UP EVOO) in a skillet to quickly sauté` vegetables, fish, chicken, or even scramble your eggs! Fresh Ultra Premium EVOO can definitely withstand the heat. Drizzle a small amount of balsamic vinegar on your food once almost done sautéing to add a splash of marvelous flavor as well!

*Fry with Extra Virgin Olive Oil

Our Ultra-Premium Robust Extra Virgin Olive Oils and Fused/Infused Olive Oils have a high smoke point, 410 degrees Fahrenheit which is far above the 250-350 degrees that covers most cooking. Fried food is much healthier using olive oil, but just not very economical.

*Caramelize

Coat your pan with 1-2 tablespoons of UP EVOO. Then brush your meat, poultry, fish, or vegetables with any of our balsamic vinegars and cook over medium heat. The natural sugars in the balsamic will become thicker and sticky with the heat, and help to brown (caramelize) the surface of your food.

*Add Flavor and sweetness without adding sugar

*Satisfy cravings by adding balsamic vinegars or EVOO to healthy food alternatives. (Add 1-2 TBSP to your pancake/waffle/French Toast batter, yogurt, Oatmeal, Broiled vegetables before cooking or put it on as a nice “finish” )

*Extra flavor = Less sodium usage. The use of Tuscan herb, Milanease Gremolata, Herbes de Provence, etc.  reduces the need

(craving) for sodium due to the complex flavor profile. This profile activates the satiety triggers in the brain releasing the same compounds. Studies that show eating a variety of foods at one meal or meals with higher “healthy fats” make you feel full faster than high carb low fat/protein meals. European diets are smaller portions but higher in healthier fats.

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