Zhug is a fresh, bright Middle Eastern hot sauce akin to chimichurri, chermoula and salsa verde which also has an intense spicy kick. It's a great accompaniment for falafel, grilled veggies, fish, meat and eggs. It should last a few weeks in the fridge.
Slightly reduce our Chocolate di Torino Dark Balsamic over a low heat for no longer than 10 mins (constantly stirring). Let it cool just a bit so it thickens but is still warm. Drizzle this reduction over cleaned (and cut) strawberries and serve immediately - maybe with ice cream. (Works great with blueberries and raspberries, too.)
Wash your Kale and dry very well. Break up into bite-sized pieces and spread on parchment paper on a cookie sheet. Use an olive oil sprayers to mist our Chipotle Olive Oil evenly over all the leaf pieces. Bake at 350 degrees F for 10-15 mins. You can shake the tray and will hear when they get crispy. Sprinkle with your favourite sea salt and serve immediately.
Wash and dry well your Kale. Break up into bite-sized pieces and spread on parchment paper on a cookie sheet. Use an olive oil sprayers to mist a mixture of 2/3 of our Toasted Sesame Seed Oil and 1/3 Soya Sauce evenly over all the chips. Bake at 350 degrees F for 10-15 mins. You can shake the tray and will hear when they get crispy.
Soak your corn in water all day or even over night in its husk. Do not peel! Place entire cob in husk on your BBQ at medium high for about 25-30 mins. Peel and spray or brush with your favourite Infused or Extra Virgin Olive Oil. Sprinkle your favourite sea salt all over and enjoy immediately.
Yams, Beets, Carrots, Parsnips, Fennel, Radishes, Fennel, Onions etc in 1/4" slices and place in large bowl with whole garlic cloves. Coat them all with your favourite olive oil. We prefer one of our Robust Early Harvest Extra Virgin Olive Oils or our Tuscan Herb Infused Extra Virgin Olive Oil. Lay them on tin foil, folding up the edges to form a rim. Cover with rosemary branches as desired. Cover all with another layer of tin foil and crimp all around the edges to form a seal. BBQ at medium-low to medium, flipping once or twice, for about 15 mins. Plate, sprinkle with pepper and either our Black Truffle Sea Salt, Favuzzi Sel de Mer or Maldon Sea Salt and enjoy immediately.
Drizzle your favourite olive oil liberally over the best Vanilla Bean Ice Cream you can find. Crunch a pinch or two of our Maldon Sea Salt on top to taste. Devour!
Some of our favourites are Savoury or Sweet Butter Olive Oil on vanilla ice cream. Chipotle Olive Oil on chocolate ice cream. Blood Orange, Lemon or Lime Olive Oils on matching flavoured sorbets or gelatos.
We also carry some Salt West flavoured sea salts that will bring your desserts to a whole other level.
Soak some pineapple rings (best are from a can) in our Coconut White Balsamic for 2 - 3 minutes. Grill briefly on a medium heat just until you get some grill marks on each side. Serve warm with a side of your favourite ice cream or gelato with a sprinkle of toasted coconut.
For something with a hint of heat try our Gochujang White Balsamic instead.