Garlic Olive Oil & White Balsamic Vinegar
For those who enjoy the spicy yet slightly sweet flavor of crushed garlic, this is the oil for you. Plump fresh garlic cloves are pressed with newly ripened California olives to craft the perfect flavor fusion of garlic and delicate olive oil.
Extra Virgin Olive Oil, Garlic
· Perfect for bread-dipping
· Creates mouth-watering sandwich spreads and marinades
· Warm as a dip for steamed artichokes instead of mayonnaise.
· Drizzle on your favorite vegetables before grilling.
· Toss with pasta when you want added garlic flavor.
· Broil on bread with a bit of garlic salt for instant garlic bread.
Recipe Idea: Butter-less Garlic Bread
· 3 Tablespoons Tasteful Additions Garlic Extra Virgin Olive Oil
· 1 Tablespoon Honey
· ½ Lemon
· 1 Teaspoon Sea Salt
· 1 Loaf
· Rustic Bread
1. Pour Garlic Olive Oil into a small bowl.
2. Add Honey to the olive oil.
3. Add the juice of half of a freshly squeezed lemon.
4. Add freshly ground Sea Salt.
5. Thoroughly mix the ingredients in the bowl.
6. Slice bread into ½ to ¾ inch slices.
7. Brush mixture onto freshly sliced bread.
8. Let sit 5 minutes for the bread to absorb the flavors.
9. Place bread under broiler until browned and crispy edges appear.
10. Let cool for 2 minutes before serving!
Recipe Idea: Grilled Chicken Breasts
· 1 lb. boneless skinless chicken breasts
· ¼ cup Tasteful Additions White Balsamic Vinegar
· ¼ cup Tasteful Additions Garlic Olive Oil
· 1 tsp paprika
· ½ tsp pepper
· ½ tsp salt
· 1 tsp honey
1. In a bowl whisk together marinade.
2. Add chicken to marinade and allow to marinate for at least 30 minutes (overnight is best!)
3. Cook the chicken on high heat for 4-5 minutes on each, or until internal temperature reaches 160 degrees.
4. Let chicken rest for 5 minutes before serving.
White Balsamic Vinegar
This light, golden, unflavored balsamic vinegar has the perfect balance between sweet and tart. We’re often asked – what make a balsamic vinegar “white?” The grapes are cooked with the skin on at a lower temperature to produce the grape must. This process prevents it from darkening.
Grape Must, White wine vinegar Origin: Italy
White balsamics are excellent for vinaigrettes either alone or paired with olive oil because of their light, tangy flavor. They are perfect on fish and seafood before and/or after baking or broiling as they don’t “darken” your dish!
Recipe Idea: White Garlic Vinaigrette
· 3 tablespoons Tasteful Additions White Balsamic Vinegar
· 2 tablespoons of lemon juice
· ½ tsp Salt
· ½ cup Tasteful Additions Garlic Olive Oil
· 1 tsp Dijon mustard
· ¼ tsp pepper
1. Whisk all the ingredients together
2. Drizzle over your favorite savory salad combination
Recipe Idea: Balsamic Tilapia
· 1 tablespoon unflavored olive oil
· 1 small onion, sliced
· 1 red bell pepper, chopped
· 2 tablespoons Tasteful Additions White Balsamic Vinegar
· salt and pepper to taste
· 2 (8 ounce) tilapia fillets
· 2 teaspoons Tasteful Additions Garlic or Lemon Olive Oil
· ½ cup crumbled feta cheese
· Salad greens
1. Preheat an oven to 350 degrees
2. Heat 1 tablespoon unflavored olive oil in a large skillet over medium-high heat. Cook onion and red pepper in the oil until onion is tender and golden, and peppers are slightly soft, about 10 minutes. Stir balsamic vinegar into the vegetables; Season with salt and pepper.
3. Rub tilapia filets with 2 teaspoons olive oil and a sprinkle of salt and pepper. Place fillets in a small baking dish, and top with the balsamic onion mixture. Sprinkle fish evenly with blue cheese.
4. Bake in preheated oven until fish flakes easily (approximately 10-15 minutes)
5. Serve atop salad greens.
Enjoy and Eat Well!
- asha Waterstreet