Killer Ahi Poke with Toasted Sesame Oil
This is your new favorite poke recipe! Ruby red ahi tuna, with the perfect balance of flavors. Fresh ahi, creamy avocado, crunchy Persian cucumber, spicy jalapeños served in a delicious marinade of soy, garlic, toasted sesame and macadamia nut oils topped with crispy fried shallots and toasted macadamia. DEE-LISH!
Blueberry Limeade Ice Pops
Tropical Coconut Lime Shrimp
Harissa Grill Marinade
Bacon Ranch Salad Dressing
2 oz. Sicilian Lemon White Balsamic
1 oz Mayo
2 oz Greek Yogurt
Dash of pepper
First add a dash of pepper, then shake all ingredients together in a jar of choice. Pour over salad or any dish of choice. Store in fridge for up to two weeks.
Island Olive Oil's Baby Kale Salad with Pomegranate & Gorgonzola
Balsamic Barbecue Sauce
Makes 4 cups
1 large onion, diced
2 garlic cloves, minced
1 small red or serrano chili pepper, seeded and diced
2 tbsp robust extra virgin olive oil (we recommend our Peranzana EVOO)
2 cups ketchup
2 cups tomato sauce
1 cup brown sugar, packed
1 cup dark balsamic vinegar*
1 Tbsp liquid smoke (optional)
3 tsp smoked paprika
2 tsp celery seed
1tsp ground cinnamon
Sea salt and ground pepper
In a large saucepan, sauté the onion, garlic, and chili in olive oil until the onion is translucent and soft, 3-5 minutes. Add the remaining ingredients and stir well to combine.
Bring the sauce to a boil then turn down the heat to a simmer and cook, uncovered, until thick, about 30 minutes. The longer this sauce simmers and reduces, the more intense the flavor. Feel free to use this immediately, but the flavors really meld if you let it sit overnight.
Keep in airtight jars in the fridge for up to 4 months.
*Use Gala Apple dark balsamic for the perfect BBQ for pork, Chocolate dark balsamic will create more of a rich flavor, or Maple dark balsamic for a sweeter option.
Recipe courtesy of Emily Lycopolus of The Olive Oil and Vinegar Cookbook