| This vinegar is perfectly balanced with sweet fruit and the light richness of Balsamic Vinegar. Combined with olive oil, it will brighten any green salad or brown rice salad with red peppers, asparagus, and sweet corn. Slowly simmer equal amounts of vinegar and red wine until you have a rich thick finishing sauce for pork, lamb. This delightfully tart balsamic is perfect drizzled over fresh fruit or as a dessert topping. It also complements lamb, beef and duck.Pairs well with: Chipotle Olive Oil (EVOO) |  |
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| 375 mL bottle only $18.95 plus S&H.  |
Tasting Notes
Coming Soon!
Other Pairing Suggestions: Blood Orange Olive Oil (EVOO), Tuscan Herb Olive Oil (EVOO), Herbs de Provence Olive Oil (EVOO)
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.
Fillet of Petrale Sole
2 Whole Petrale Sole, skinned, filleted (reserve bones)- 1 cup Water
- 2 tsp Salt
- 4 Tbsp Butter
- Naples Olive Oil Company Pomegranate Balsamic Vinegar
To make the fumet (fish stock): break the bones down rinse in water. Put bones in pot with 1 cup water and bring to a boil. Reduce and simmer for 15 minutes. Strain the fumet and set aside. Make sure the sole is dry, and then season with salt. Melt butter in pan until it is foaming, then add the sole. Sauté on one side for 2 minutes, then flip and cook a remaining minute. Remove to a plate and pour out any remaining butter. Turn pan on high and add fumet and scrape off any remaining fond from the pan. Reduce liquid from ¾’s to ¼ cup. Finally add the balsamic vinegar and cook for another minute. Pour sauce over fish. (Serves 2)
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