Toggle Nav
open icon Toggle Nav My Cart

 

August Flavor of the Month

Peperoncini Olive Oil & Peach Apricot Pulp Vinegar

Peach Apricot Pulp Vinegar

Ever tried to add the taste or peaches to your grilled meat? Finger lickin' good, especially on poultry or pork! More of a salad person? Add Peach Apricot Pulp Vinegar and find out just how refreshingly good salads can taste! Can't get enough of it yet? No surprises there! Why don't you sprinkle it on your fruit salad, soft cheese, pudding, ice cream or dessert topping?

 

Uses:
- Mix with your favorite oil on salads
- Grilled meats (especially chicken or pork)
- Add a dash to vodka, prosecco, or other alcohols for a delicious shrub cocktail.
Recommended Pairings:
- Peperoncini Olive Oil - Rosemary Olive Oil - Puglia Olive Oil

 

 

Peperoncini Olive Oil

Extra Virgin Olive Oil infused with chili pepper just adds the right amount of spice to any dish. The extraordinary purity and flavor of this oil will give character to any meal. Such a simple ingredient with such an incredible taste. Product of Italy.

 

Uses:
- Mix with your favorite vinegar on salads
- Sautee seafood
- Drizzle on grilled or baked chicken
- Add to salsa
Recommended Pairings:
- Pomegranate Vinegar - Marc de Champagne Vinegar - White Balsamic Vinegar

 

 

 

Featured Recipes

Peach & Feta Salad

This unique salad is a perfect way to repurpose stale bread. On top of that, the sweet and salty combination is perfect for the summer and entertaining!

Ingredients For the Croutons: 
1/2 small loaf stale sourdough bread
3 tablespoons Single Estate EVOO
1/4 teaspoon sea salt

Ingredients For the Vinaigrette:
1 tbsp Peach Apricot Pulp Vinegar
3 tbsp Peperoncini Olive Oil

Ingredients For the Salad:
2 ripe peaches, thinly sliced
2 tomatoes, cut into 1/4-inch thick slices
1 pint cherry tomatoes, halved
sea salt
freshly ground pepper
1/2 cup ricotta
basil leaves for garnish

Preparation:
To make croutons, preheat oven to 350 degrees F. Leave the crust on the bread and slice as
thinly as you can manage. Brush everything on both sides with olive oil, sprinkle
with sea salt, and arrange on a rimmed baking sheet. Toast 12 - 15 minutes or until bread
is crisp and golden edged. Set aside to cool.

Sprinkle tomatoes with sea salt and pepper to taste. Make the dressing by mixing the Vinegar
and Perponcini Olive Oil. Set aside to arrange the salad.

To arrange, layer peach and tomato slices with croutons, dot with ricotta, and top with
cherry tomatoes. Drizzle salad with vinaigrette and finish with a pinch each sea salt and
black pepper. Give everything a gentle toss, and serve immediately.

 

*Original Recipe


Salmon Club Sandwich

Sometimes it's good to change up your midday sandwich. Luckily this recipe is a truly flavorful and filling sandwich that will keep you going for the rest of the day!

Ingredients:
- 1/2 Red Onion
- 4 tbsp Peach Apricot Pulp Vinegar
- 1/2 Avocado
- 1 tbsp Peperoncini Olive Oil
- 1/4 Lime
- 1 Hard Boiled Egg
- 1/4 Cucumber
- 3 thick slices of White Bread
- 3 tbsp Single Estate EVOO
- 50 g fresh Lettuce
- 3 slices Smoked Salmon
- 3 tbsp Club Sandwich Sauce
- Pepper and Salt to taste

Preparation:
Thinly slice the red onion, then marinate for approx. 15 minutes in the vinegar.
Remove the avocado’s flesh, then mash with a fork. Mix in the Peperoncino EVOO and lime juice.
Stir well, then season with salt. Slice the cucumber and hardboiled egg. Toast the bread in a
griddle pan with a tbsp of Single Estate EVOO per slice. Allow to cool slightly before
constructing the sandwich.

To assemble, place the lettuce on a slice of bread, then top with cucumber. Spread with
a tbsp of Club Sandwich Sauce, add the sliced egg and then another tbsp Club Sandwich Sauce.
Place the second slice of bread on top, and spread with mashed avocado. Top with some
lettuce and the slices of smoked salmon whilst finishing with the red onion. Spread on a tbsp
of Club Sandwich Sauce then season with salt and pepper, completing the sandwich by adding
the third and final slice of bread. Cut the final product in half, holding the individual
halves together with toothpicks.

Roasted Zucchini & Apricot Tabbouleh

This healthy recipe is great for starting the day. It's packed with nutrients and each bite will make you wanting more!

Ingredients:
1 1/2 cups dried bulgar wheat
3 cups water
salt
2 green zucchini, sliced into rounds
Single Estate EVOO
sea salt and fresh cracked black pepper

Ingredients For The Salad:
1/2 cup coarsely chopped fresh parsley
1/3 cup coarsely chopped walnuts
1/3 cup sliced green onions
2 garlic cloves, minced
2 ripe apricots, pitted and sliced
1/4 cup Peperoncini Olive Oil
3 tbsp Peach Apricot Pulp Vinegar
juice and zest of 1 lemon
salt and pepper to taste

Preparation:
Place a rack in the center of the oven and preheat oven to 375 degrees F.
Line a baking sheet with parchment paper and place zucchini on pan in a single layer.
Drizzle with single estate evoo, salt and pepper. Bake for 12 minutes. Remove from the oven,
flip each zucchini and bake for another 8 minutes. Remove from the oven and allow to cool
to room temperature.

In a medium saucepan over medium heat, bring bulgar and water to a boil.
Add Salt. Cover and lower heat. Boil until bulgar is softened, about 12 minutes. Drain off any
excess water and allow to sit, uncovered until slightly cooled.

When ready to assemble the salad, combine bulgar and roasted zucchini. Add parsley, walnuts,
green onions, garlic, apricot slices, vinegar, olive oil, lemon zest and juice. Season with
salt and pepper to taste. Cover and allow to rest in the refrigerator until chilled through.

 

*Original Recipe

🍪 We love Cookies
This website uses 'cookies' to give you the best, most relevant experience. You can change which cookies are set at any time.