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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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Homemade Rosemary Aioli

Homemade Rosemary Aioli

Mayonnaise seems like 

Ingredients: 

  • 1 large egg at room temperature
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon mustard
  • 1 tablespoon red or white vinegar
  • 1/4 teaspoon Olivelle Rosemary Sea Salt, or more to taste
  • 1 cup Olivelle Wild Rosemary Olive Oil

Tools We Used:

Directions:

  • In a Wide Mouth Quart Mason Jar, add first the egg, then Rosemary Salt, lemon juice, vinegar, Sweet Honey Mustard, before adding the Wild Rosemary Olive Oil.
  • Place your Immersion Hand Blender at the bottom & blend the egg & bottom ingredients first until emulsified before beginning to move the blender up & down to combine in the Wild Rosemary Olive Oil. 
  • Store for up to 1 week in the fridge. 

What Is an Emulsion?

  • A mixture in which small drops of one substance are dispersed throughout another substance.

How to Fix Your Mayonnaise Emulsion if It Breaks

  • Problem
  • Your mayo fails to thicken
  • Cause
  • The oil was mixed in too quickly, so it never gets dispersed
  • Fix
  • Beat a fresh egg yolk with a tablespoon of lemon juice in a clean bowl, & slowly whisk into the broken emulsion

 

  • Problem
  • Your mayon becomes oily on the surface 
  • Cause
  • Water has evaporated from the mixture
  • Fix
  • Whisk in a spoonful of water

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Roasted Potatoes with Cheddar Jalapeno Seasoning

Roasted Potatoes with Cheddar Jalapeno Seasoning

Ingredients: 

  • 1 Pound of Potatoes - we used red potatoes
  • 3 TBSP Olivelle Cheddar & Jalapeno Dipper & Seasoning
  • Olivelle Olive Oil of Your Choice

Tools We Used:

Directions:

  1. Scrub potatoes with a vegetable brush and set aside to dry. Slice in half if using red potatoes, or cubed if using Idaho, Russet, etc.
  2. Place potatoes in a bowl and drizzle your favorite flavor of Olivelle Olive Oil over top. Sprinkle 3 tablespoons of Cheddar & Jalapeno Dipper & Seasoning and mix until evenly coated. 
  3. Prepare your baking sheet and mat and evenly space potatoes to allow for even cooking. 
  4. Set oven to 450 degrees F and roast potatoes for 20-25 minutes, or until easily pierced with a fork. 

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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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Italian Dipping Oil with Il Cavallino Olive Oil & Miscuglio Herb Blend

Italian Dipping Oil with Il Cavallino Olive Oil & Miscuglio Herb Blend

Ingredients: 

  • Il Cavallino Olive Oil 
  • 2 Tablespoons Miscuglio Herb Blend
  • Fresh Italian Bread, sliced into cubes or crackers

Tools We Used:

Directions:

  • Mix 2 Tablespoons dried Miscuglio with 1 Tablespoon hot water.
  • Let stand for 2 minutes.
  • Combine with 1/3 cup Il Cavallino Olive Oil and serve. 
  • For a creamy version: Mix with 1/3 cup each cream cheese and mayo and enjoy as a dip with crackers, vegetables or a crusty Italian baguette.

 

Try this recipe with any of the other Olivelle Dried Herb Blends! 

Wild Garlic Herb Blend

Bruschetta Herb Blend

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