When mixing EVOO and balsamic vinegar for dipping or salad dressings, our general rule is: 1/3 EVOO and 2/3 Balsamic (we like more tang), but it is personal, so feel free to experiment with the ratio.
Bread Dippers & Marinades (an instant success)
Serve mixture with cubed fresh focaccia or baguette. Top pairings include (and definitely not limited to):
* Tuscan Herb EVOO + Traditional / Pomegranate / Fig / Grapefruit balsamic
* Garlic EVOO + Neapolitan Herb / Fig / Sicilian Lemon / Pineapple balsamic
* Chipotle or Baklouti EVOO + Espresso / Dark Chocolate / Tangerine / Maple balsamic
* Medium or Robust EVOO + Serrano honey vinegar or your favourite balsamic!
Salad Dressings (easy and healthy)
Lisa’s favourite: Mixed green salad topped with grilled tuna and tossed in two parts aged fig balsamic and one part Tuscan herb EVOO. Thick, luscious, rich and herbaceous – a perfect pairing!
Check out more salad recipes in-store or under “Cold Recipes.” Top pairings include:
* Tuscan Herb EVOO + Traditional / Pomegranate / Fig / Sicilian Lemon / Grapefruit
* Persian Lime EVOO + Blackberry-Ginger
* Lemon or Blood Orange EVOO + Cranberry-Pear
* Unflavoured EVOO + Blueberry / Neapolitan Herb / Red Apple / Raspberry
* Garlic or Chipotle EVOO + Maple / Tangerine / Espresso / Serrano Honey Vinegar
A fabulous treat for a crisp night: Popcorn popped in our butter-flavoured EVOO and then sprinkled with black truffle sea salt (or another of our infused salt blends) + some grated Parmesan or nutritional yeast (optional). A healthy taste of heaven!
Jamie Oliver’s Best Basic Hummus
“Hummus is proof that some of the best tasting things are the simplest to make. All you need is a handful of ingredients and a food processor. This recipe provides a solid base, and feel free to experiment with flavours! Hummus is a great appetizer served with crackers and chopped vegetables, or as a dipper for grilled meats such as lamb or chicken kebabs. It can be a healthier and vegan alternative to butter or mayo in sandwiches, and when in doubt, just scoop it up with warm flatbread. The only rules for making hummus is to use the highest quality extra virgin olive oil, and to have fun making it!”
2 x 400g cans of chickpeas (reserve the liquid and few chickpeas for decorations)
4 tsp. tahini paste or our toasted sesame oil
2 cloves garlic, crushed
1 tsp. sea salt
6 Tbsp. Mild, Medium or Robust EVOO (extra for drizzling**)
3.5 Tbsp. freshly squeezed lemon juice
Coriander or parsley leaves (optional)
Rinse the chickpeas in cold water and tip into the food processor. Add the tahini (or sesame oil), crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs.
When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil** and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.
**Variations: Drizzle with our Garlic, Lemon, Chipotle or Cilantro & Roasted Onion EVOO