Vermont Maple Balsamic$14.50 – $34.95
Frantoio/Leccino- Medium (Chile)$14.50 – $34.95
Barrel-Aged Organic Red Wine Vinegar$14.50 – $34.95
Melgarejo Hojiblanca – Robust (Spain)$14.50 – $34.95
Oro Bailen Picual- Medium (Spain)$14.50 – $34.95
Muhammara – Roasted Red Pepper Spread
2 (7-to 8-ounces) jars roasted red peppers, rinsed and drained
1 cup coarse fresh bread crumbs (from a baguette)
1 cup walnuts (4 ounces), toasted
1 tablespoon red-wine vinegar
1/2 teaspoon cumin
1/4 cup extra-virgin olive oil (picual, hojiblanca, arbequina)
2 tablespoons cayenne olive oil (optional for less heat use another olive oil)
Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth. With motor running, add oil in a slow stream, blending until incorporated.
This spread is delicious with crudite, crackers, or toasts.
Spread can be made 3 days ahead and chilled. Bring to room temperature before serving.
What is Extra Virgin Olive Oil?
Extra virgin is the highest quality and most expensive olive oil classification. It should have no defects and a flavor of fresh olives. It...
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