Tasting Notes
Coming Soon!
Other Pairing Suggestions: Pomegranate Balsamic Vinegar, Pineapple Balsamic Vinegar, Coconut Aged Balsamic Vinegar, Dark Chocolate Balsamic Vinegar, Cinnamon Pear Balsamic Vinegar
Marie’s Recipe Renderings:
One of the things I stress at my tastings is “pour and drizzle”. The secret to the Naples Olive Oil Company product isn’t so much “a recipe” as it is falling in love with whatever flavor direction resonates with you.
-Marie
Great recipes can be found in abundance on the Internet. While we may provide original recipes from our kitchen, we are also anxious to bring to your attention recipes of others that we have found. We hope you enjoy our Recipe Renderings and our suggestions for an EVOO or balsamic vinegar or as a pairing! Just remember to experiment, “pour and drizzle” and have fun.
Shaved Fennel with Blood Orange, Avocado and Black Olive
1 Fennel Bulb, trimmed- 1 Avocado, peeled and sliced or small diced
- 2 ea Grapefruit, peeled and sliced (reserve juices)
- 2 ea Blood Orange or regular Orange, peeled and segmented (reserve juices)
- 2 Tbsp Black Olives, rough chopped (Kalamata or Niccoise)
- 1 cup Mixed Greens (tender Arugula, Mesclun or Watercress)
- Brittany Gray Sea Salt, to taste
- Naples Olive Oil Company Blood Orange EVOO
Shave fennel with a Japanese mandolin or other vegetable slicer crosswise into ½-inch slices and store in ice water until ready to serve. Drain and dry fennel and lay all around the plate. Scatter the citrus and avocado ontop of fennel. Sprinkle black olives and greens on top of citrus and drizzle with the juices and EVOO. Finish with the sea salt. (Serves 2)
For your convenience, pairing and recipe combination items will be available for your consideration at the bottom of your shopping cart when purchasing this item.



Copyright © 2011 - Naples Olive Oil Company |