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.
1 pound redskin potatoes, cut into 1" cubes, 1 red onion sliced thin, 2 tablespoons Loide' Red Apple Balsamic Vinegar, 1/4 cup Loide' Oregano Balsamic Vinegar, 1/4 cup Loide' Chipotle Olive Oil, pepper to taste.
Carmelize onions with the Red Apple Balsamic in a large fry pan. Boil potatoes until firm, drain well. add all the cooked potatoes and all the other ingredients into the frying pan. Cook on low heat and stir until the potatoes are coated with the oil and balsamic and the onions are distributed evenly.