Olive Oil and Olive Leaf Extract
Balsamic Vinegar*
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Balsamic Vinegar Made in the traditional method using Trebbiano grapes and ither selcect varieties
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Made in the traditional method using Trebbiano grapes and other select varieties. Sweet taste yet flavorful enough to stand up to any olive oil for mixing. This 5 year old vinegar is a must for any kitchen. Delicious with Strawberries, Game Hens, bread and other recipes.
Balsamic Glazed Vegetables
2lbs of your choice of the following, or any combination of "baby" packed fresh carrots, brussels sprouts, yellow squash (you can also use broccoli, cauliflower and zucchini).
1/2 cup water
1/2 cup Olive Shack Balsamic Vinegar
1 tablespoon butter
Salt and freshly ground pepper
Chopped parsley leaves for garnish
Place veggies in a pan with water and vinegar. Bring to boil and cover. Reduce heat to medium and cook 10 minutes. Remove lid and raise heat back up. Allow the water to boil away and the vinegar to reduce and glaze veggies, about 5 to 7 minutes. When the veggies are glazed to a richbrown color add butter to pan. Turn veggies to coat lightly with butter. Season with salt, pepper and serve. Garnish with parsley.
*Source of this page is was archived from oliveshack.com on 7 May 2008 02:50:02 GMT
