Look out grocery store brands of olive oil! There is a new contender in town, and it will tickle your taste buds like never before! Grab a fresh, crusty loaf of bread, put out some dipping bowls, make a large bowl of green salad, and get ready to dig in! DEVO Olive Oil offers an extensive line of unique, flavorful olive oils and fruit-infused aged balsamic vinegars that will enliven any dish! With combinations such as Honey Ginger White Balsamic or Blood Orange EVOO, which pair nicely together, DEVO Olive Oil Co. has truly outdone themselves. There is no going back now!
“Mom” received the 9 Pack Sampler which included Tuscan Herb EVOO, Roasted Garlic EVOO, Chipotle EVOO, Blood Orange EVOO, 18 year Traditional Balsamic, Strawberry Balsamic, Black Cherry Balsamic, Peach White Balsamic, and Honey Ginger White Balsamic. Oh my – each one was more decadent than the next, and a little truly goes a long way! What flavor of EVOO did “Mom” enjoy the most? The Roasted Garlic EVOO! This was lovely drizzled over baked salmon!
Devo Olive Oil Co. offers some fabulous recipes to try with their oils and vinegars, and the following two recipes are what will be tried over the weekend in “Mom’s” kitchen! Bon appetit!
Strawberry and Feta Salad
1 cup slivered almonds
2 cloves garlic, minced
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup Devo Raspberry Vinegar
2 tablespoons Devo 18 Year Traditional Balsamic
2 tablespoons brown sugar
1 cup Devo Single Varietial EVOO
1 head romaine lettuce, torn
1 pint fresh strawberries, sliced
1 cup crumbled feta cheese
1.In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
2.In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and EVOO.
3.In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
photo credit: guru girls
2 2/3 cups all purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
1/4 teaspoon fresh grated nutmeg
1 tsp. salt
1 15 oz. can solid pack pumpkin (1 3/4 cups)
1 cup granulated sugar
1 cup dark brown sugar
1 cup Devo Arbequina EVOO
4 large eggs
1. Preheat the oven to 350 degrees and line three standard muffin tins or one giant muffin tin with cupcake papers. Sift together the flour, baking soda, cinnamon, nutmeg and salt. In a separate large bowl, combine the pumpkin, sugars and extra virgin olive oil. Add the eggs one at a time beating after each addition.
2. Add the flour in three additions to the wet ingredients and mix until just combined and no flour can be seen. Fill the muffin tins and bake the cupcakes for 20-25 minutes or until a toothpick inserted in to the center of a cupcake comes out clean.
Makes 36 standard cupcakes or 12 giant cupcakes.
1 cup granulated sugar
4 large egg whites
1 teaspoon cinnamon
2 teaspoons vanilla extract
1/4 tsp. salt
3 sticks unsalted butter cut in to 1/2 inch cubes and brought to (room temperature!)
Put the sugar, egg whites and salt in to a metal mixing bowl. Place the bowl over a saucepan of simmering water and stir constantly with a whisk until the mixture feels very warm to the touch (about 3-4 minutes) Remove the bowl from the heat. Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it reaches room temperature (about 5 minutes). Add the butter cubes one at a time to beating after each addition until smooth. Once all the butter in incorporated, add the cinnamon and vanilla beating until fully incorporated. Allow the cupcakes to cool before frosting.
To learn more about DEVO Olive Oil Co., to view their extensive selection of olive oils and vinegars, or to order, visit www.devooliveoil.com.
*Company generously provided samples and images for this piece.*