This sharp & zesty Balsamic is infused with the exquisite flavor of Oregano, producing a classic Mediterranean flavor. Enhance your marinades, pasta, sauces, grilled vegetables, cheeses, or Greek Salad. Add to your home canned tomatoes for a delicious splash of flavor! Pairs nicely with Eureka Lemon, Persian Lime, Rosemary, Basil & Garlic olive oils.
Marinated Vegetable Salad
1/2 cup Loide' Tuscan Olive Oil, 1/4 cup Loide' Oregano Balsamic Vinegar, 1 tbsp. Dijon mustard, 1 tbsp. minced garlic, 3/4 tsp. salt, 1/2 tsp. sugar, 1/2 tsp. black pepper, 3 cups cauliflower florets, 2 cups cherry tomatoes, halved, 1 green pepper cut up, 3 medium zucchini cut into bite size pieces, 3 carrots cut into bite size pieces, 1 small onion, thinly sliced.
In a small bowl, whisk together the Tuscan Olive Oil and the Oregano Balsamic vinegar, Dijon mustard, garlic, salt, sugar and pepper. In a large bowl, combine the cauliflower, tomatoes, pepper, zucchini, carrots and onion. Pour the dressing over the vegetables, tossing gently to coat. Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally. Serve with a slotted spoon.
12 ounce pasta of your choice, 14 ounce jar artichoke hearts, 1/4 cup Loide' Tuscan Olive Oil, 1/4 cup Loide' Oregano Balsamic vinegar, 4 ounce feta cheese crumbles, 1/2 red onion, 1 cup Loide' Kalamata olives, chopped, 3/4 cup fresh tomatoes, diced, salt and pepper to taste.
Bring water to a boil, add pasta and cook until al dente. Rinse, drain and let it cool. Drain and chop the artichoke hearts keeping the liquid in a small bowl. Add Tuscan Olive Oil and Oregano Balsamic to artichoke liquid and whisk all together. In a large bowl combine pasta, artichokes, onion, feta, olives and tomatoes. Pour the dressing over the pasta mixture adding salt and pepper to taste. Gently stir.