Last weekend we had Emma Connolly, Head Bartender at Grassona’s Restaurant -1704 Beacon St., in the store for a cocktail demo and tasting that showed our customers how delicious cocktails made with oil and vinegar can be. We hope you will try the cocktail recipes below and share your photos with us! Mojito: 2 ounces white
Don’t wait until the 4th of July to make this red, white, and blue salad! INGREDIENTS Vinaigrette • ¾ cup Koroneiki Private Reserve Olive Oil • 2 Tbsp 25 Star Dark Balsamic Vinegar • 2 Tbsp Raspberry Balsamic Vinegar • 1 Tbsp honey • ½ tsp Dijon mustard • 1 shallot, finely minced
Green Chili Pork Enchiladas
Cooking the pork in a crock pot ahead of time makes putting this dinner together quick and easy.
Jerk Shrimp with Cuban Black Beans and Rice
We recently had a rice and beans class in the store, and this was one of the recipes that we enjoyed.
This recipe is a delicious addition to a weekly meal plan
The new harvest from fall 2016 is arriving, (October to November), the olives are harvested, milled into oil, racked and settled, and ready for us to enjoy. Just like wine, climate factors into the flavor and yield. That is why we celebrate and trust the producers who guide us to the differences from one year
Is it Spring yet? Sure seems like it, with the weather warm and melting snow. I’ve been thinking of lamb and asparagus and artichokes, and excited to share new products that just arrived to start you off with new flavor sensations. It is all about great ingredients! Everyone that has sampled this in the store
Curried Carrot Soup While most carrot soups are smoothed together by dairy products, this one is thickened only by pureed vegetables. Garnish with Olive Connection tomato crisps and pepita seeds.
Chicken Tagine with Preserved Lemon and Olives
A crowd-pleasing dish filled with aromatic spices
(From ‘Moroccan Modern’)
The Suhanosky Fish Dish By Chef Colleen, owner Rifrullo Café Brookline 1# Firm white flesh fish ( tilapia, sole , cod) 1/2 cup White wine 1/2 cup Good fruity Olive oil (we used Meyer Lemon EVOO from California)
Vanilla olive oil adds an extra deliciousness to this recipe! 2 oz. fresh yeast (or 6¾ tsp. dry yeast) ½ cup warm water 6½-cup flour ½ cup sugar 12 oz. margarine/butter (3sticks) (1/2 cup+1 TBS. EVOO) ½ cup warm orange juice 4 eggs – Pinch salt Filing: 2-cup sugar ½ cup confectioner’s sugar 1 cup
Perfect for beach dinner parties, paella is terrific because it feeds a crowd, is fun to cook, and is easy to serve straight from the pan. I love paella served with a chilled dry rosé from Navarra or Rioja. The paella takes one hour.
These dog days of summer are filled with a market basket of the freshest and most flavorful vegetables that deserve a splash of the best vinegars and oils. Take advantage of our anniversary 20% off special oils and vinegars many of which are in the store and not on the web. Our customers tell