October Flavor of the Month:
Basil Extra Virgin Olive Oil
Save 20% through October 31, 2015
Grilled Halibut with Basil Orange Marinade
1 1/2 cups fresh orange juice
1 bay leaf
8 whole peppercorns
1/2 cum Olive Gourmet Basil Extra Virgin Olive Oil
4 pieces halibut (about 2 lbs.)
salt and pepper to taste
Preheat grill to medium high heat.
Strain orange juice into a saucepan. Add bay leaf and peppercorns and bring to a boil. Reduce by half. Let cool and remove bay leaf and peppercorns. Slowly whisk in EVOO. Marinate the fish with half the marinade and refrigerate for about 1 hour. Remove fish and discard the juice. Salt and pepper the fish. Grill fish about 10 minutes per inch. When half cooked, turn and brush with some of the remaining marinade and continue brushing until fish is done and flakey. Drizzle with reserved marinade and serve immediately.
NEW! Gravenstein Apple
The Gravenstein Appple is a hard to find varietal due to the difficulty farmers have cultivating it. In addition to contending with a very finicky tree, it's also not an apple that travels or stores well so it's best enjoyed during the relatively short season and isn't typically shipped far. In California, it's grown in pockets up the coast and is highly prized for its heady ambrosia perfume and crisp, sweet-tart cream colored flesh.
Our Gravenstein Apple White Balsamic marries the complexity of the Gravenstein's larger than life flavor with our well balanced Aged White Balsamic Vinegar from Italy for a delectable culinary symphony.
It positively shines when paired with Persian Lime Olive Oil, UP Certified Mild or Medium ntensity EVOO, Blood Orange Fused Olive Oil, Toasted Almond Oil, Tuscan Herb, Herbs de Provence Olive Oil, Gremolata Olive Oil, and many others.
Create amazing marinades, dressings, a bread dippers by blending this artisan product with others, or enjoy it simply drizzled over fresh cut melons or berries.
This is a seasonal product, so supplies are limited. When it's gone, it's gone. Maybe.