It thrills us to announce that this past winter our very own Hayley Stevens Miller, manager of our Saratoga store, earned the title of Associate Savantes from Savantes, Simon Field’s extra virgin olive oil tasting program and that just last week she also won the Inaugural Extra Virgin Olive Oil Tasters’ Championship in the USA in Chicago!Read More
Saratoga Olive Oil Blog
Posted Monday Aug 31, 2015 by Mary A. Rosch | 0 Comments
Posted Sunday Jun 08, 2014 in Sunday Snack by Jenna Brower | 0 Comments
Summer grilling season is finally in full swing!
Here’s a quick trick for the next time you fire up the grill. Use our Smoked Bacon Cajun Sea Salt as a rub to add a smoky flavor to your favorite cuts of steak.
Smoked Bacon Cajun is one of our most popular sea salts - and for a great reason! This natural sea salt is smoked over Alderwood with natural bacon flavor, paprika, chopped onion, garlic, and a touch of sugar. A perfect blend of spicy and smoky, this sea salt will become a staple of your grilling season!
The process: In a mixing bowl, coat the steak with a drizzle of extra virgin olive oil. Rub steaks with sea salt, covering evenly. Prepare on grill.
Posted Sunday Jun 01, 2014 in Sunday Snack by Jenna Brower | 0 Comments
Looking for a recipe that's simple and perfect for summer? Try this recipe for Caprese Quinoa Salad.
We've adapted the classic Italian Caprese salad by combining it with the supergrain quinoa, sneaking in some nutritious proteins, antioxidants, and other health benefits into an already delicious dish.
The process is simple. Just combine cooled quinoa with diced mozzarella, grape tomatoes, and fresh basil then add our Traditional 18-Year Balsamic Vinegar and your favorite olive oil. In this particular recipe, we used our Milanese Gremolata - infused with lemon zest, garlic, parsley, and mint - giving the dish an added subtle hint of citrus and garlic flavors.
Perfect for a summer barbeque or as a light lunch, this refreshing summer salad will become one of your new favorites!
1 Cup quinoa, cooked & cooled
1 ball fresh mozzarella, diced
1 cup grape tomatoes, diced
1/4 cup fresh basil
Salt and pepper, to taste
1. Combine all ingredients in large mixing bowl. Season with salt and pepper to taste.
2. Cover, refrigerate and serve cool.
Posted Monday May 26, 2014 in Sunday Snack by Jenna Brower | 0 Comments
Summer's here and so is the season of light, refreshing salads! One of the most common questions we're asked at our shops is what flavors pair well for a salad dressings. Welcoming summer, we put a summer spin on this question! Here are our top five favorite salad dressings for the summer season. Enjoy!
Posted Sunday May 18, 2014 in Sunday Snack by Jenna Brower | 0 Comments
We took three of our favorite things - apples, bacon, and chèvre - drizzled them with our most popular infused balsamic vinegar, then rolled them up in flaky crescent rolls and baked them.
An irrestisble snack sized treat oozing with the perfect balance of sweet and salty flavor.
This recipe uses our Fig Balsamic, selected for its juicy, complex flavor that's the perfect complement to nearly any dish. It pairs particularly well with chèvre and apples and is our most popular infused balsamic vinegar. Fig is an excellent choice, but this recipe can be adapted to include any of your favorite infused dark balsamics. We also suggest Vermont Maple, Pomegranate, or Dark Chocolate. The rolled shape makes these a perfect hand-held party snack, great for entertaining.
Bacon Chèvre Roll ups with Fig Balsamic
8 oz. package of crescent rolls (8 pieces)
8 strips bacon
4 oz. log of chèvre
1 cup red apples, diced
1. Bake bacon strips in oven at 400 degrees for approximately 12 minutes. (Avoid making bacon too crispy so it can still be rolled easily.)
2. Lay out crescent roll dough on a greased baking sheet.
3. Add bacon, chèvre, apples and top with Fig Balsamic.
4. Roll up dough in a pocket - keeping the ingredients stuffed inside.
5. Bake at 375 degrees for approximately 10 minutes or until golden brown.