Pineapple Habanero Balsamic Vinegar Margarita

Pineapple Habanero Balsamic Vinegar Margarita

This simple Margarita Recipe features Olivelle's Pineapple Habanero Barrel Aged White Balsamic Vinegar & Lime Fresco Infused Sea Salt. 

The tropical pineapple marries with bright & spicy habanero that's described as "just the right amount of heat".

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Rae's Cowboy Caviar

Rae's Cowboy Caviar

Giddy on up & get ready for the most official #TacoTuesday of all time! Tuesday, October 4 is National Taco Day & we'll be celebrating to the fullest! Will you?

Take a page from Rae's Recipe Book & make a batch of Cowboy Caviar to enjoy!

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Beyond Paella: 3 Other Uses for Your Magefesa "Paella" Pan

Beyond Paella: 3 Other Uses for Your Magefesa "Paella" Pan

Sure, it's called a "paella" pan, but don't limit this pan to just one dish! Think outside of the box when re-thinking on how to your Paella Pan, after all, it's an amazingly made carbon steel piece of cookware. There's no reason it can't be used on a weekly to bi-weekly basis! Interested in learning how? Read our 3 ideas below. 

 

1. Breakfast Griddle

You read that right! Whip up your eggs, sausage, bacon, and pancakes all in your paella pan! Better yet, use it as a vessel for "Eggs in Purgatory" or a Breakfast Hash.

2. For Stir Fry

Because both pans are likely made of carbon steel, you'll get a similar effect as using a carbon steel wok as your carbon steel paella pan. Just trust us, no crazy wok tosses here.

3. Campfire Cooking

Paella is cooked over an open flame, so do the same with all of your other campfire favorites! **NOTE: Make sure your paella pan is properly balanced or your meal might end up on the ground**

 

Paella Pan Size Guide:


3 to 5 servings: 13.5-inch pan
5 to 7 servings: 15-inch pan
7 to 10 servings: 17-inch pan
8 to 12 servings: 18-inch pan
12 to 15 servings: 24-inch pan

Click Here to Shop All Available Paella Pans & Accessories

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Black Garlic Balsamic Vinegar Pickles

Black Garlic Balsamic Vinegar Pickles

Ingredients: 

  • 2-3 English Cucumbers
  • Black Garlic Tamari Balsamic Vinegar
  • Cold Water
  • 1 teaspoon Black Garlic Sea Salt
  • Optional: Whole, Peeled Garlic Cloves

Tools We Used:

Directions:

  • Slice your cucumbers into spears or rounds - your choice! Pack them tightly into your canning jar, taking care not to smash your cucumbers.
  • Make your pickle brine in a measuring cup by mixing 1 part Black Garlic Tamari Balsamic Vinergar and with 2 parts cold water. Pour into your jar.
  • Add the Black Garlic Sea Salt and close the lid. Let sit in your fridge 3 days (if you can) before cracking into the jar and sampling! 

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Homemade Dole Whip with an Olivelle Balsamic Vinegar Topping

Homemade Dole Whip with an Olivelle Balsamic Vinegar Topping

Ingredients:

  • 1 cup pineapple, chopped and frozen
  • 1 ripe banana, peeled and frozen
  • 1/2 cup unsweetened coconut milk
  • 2 1/2 teaspoons powdered sugar
  • 1 teaspoon lime juice
  • Optional Topping: 1-2 teaspoons of Olivelle Pineapple Habanero Balsamic Vinegar or Raspberry Balsamic Vinegar to top

Tools We Used:

Directions: 

  • Combine all ingredients together in a blender or food processor
  • Cover and blend until smooth
  • Add to the ice cream bowl through the opening in the lid. Let the machine run on medium speed for 10 minutes until the desired consistency is reached. 
  • Serve immediately.
  • For a spicy twist, top with Olivelle's Pineapple Habanero Balsamic Vinegar.

 

 

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