Neapolitan Herb Balsamic Recipes
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Neapolitan Herb Dark Balsamic
Zesty and savory, our Neapolitan Herb Dark Balsamic has just the right amount of acidity to shine in a multitude of culinary Applications. Made from traditional herbs long used in Neapolitan cuisine including, rosemary, marjoram, thyme, garlic, and sage. It will boost your next salad, marinade or BBQ to the next level.
Zesty and savory, our Neapolitan Herb Dark Balsamic has just the right amount of acidity to shine in a multitude of culinary Applications. Made from traditional herbs long used in Neapolitan cuisine including, rosemary, marjoram, thyme, garlic, and sage. It will boost your next salad, marinade or BBQ to the next level.
Pairings:
Try pairing Neapolitan Herb Dark Balsamic with the following for a dynamite salad dressing or marinade:
Try pairing Neapolitan Herb Dark Balsamic with the following for a dynamite salad dressing or marinade:
- Baklouti Green Chili Olive Oil
- Garlic Olive Oil
- Tuscan Herb Olive Oil
- Herbs de Provence Olive Oil
- Basil Olive Oil
- Rosemary Olive Oil
- Olive Wood Smoked Olive Oil
Common Uses:
- Good over a pasta salad
- Great chicken or steak tip marinade
- Use in a vinaigrette
- Perfect for a caprese salad
Our Recipes:
Pan Seared Fresh Halibut W/ Warm Marinaded Heirloom Tomato & Baby Squash Salad
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Ingredients:
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Directions:
Place a heavy saute or grill pan over medium heat. Add 1 tablespoon of olive oil to the hot pan along with the sliced shallot and squash. Saute for two minutes until the squash is just slightly caramelized on the edges but still nicely firm to the bite. Remove to a bowl and add the tomatoes, Neapolitan Herb balsamic, an additional tablespoon of olive oil, and the chopped parsley - set aside.
Rub the fillets with 1 tablespoon of olive oil and season evenly with salt and pepper. To the same pan, add the fillets and sear until just cooked through.
Place a warm fillet on a plate and ladle a scoop of the tomato-squash salad along with any juices over the fillet and serve. Each fillet can also be placed over pasta, rice, risotto, quinoa, kamut or bulgur and then topped with the warm tomato-squash salad.
Serves 4
Enjoy!!!
Place a heavy saute or grill pan over medium heat. Add 1 tablespoon of olive oil to the hot pan along with the sliced shallot and squash. Saute for two minutes until the squash is just slightly caramelized on the edges but still nicely firm to the bite. Remove to a bowl and add the tomatoes, Neapolitan Herb balsamic, an additional tablespoon of olive oil, and the chopped parsley - set aside.
Rub the fillets with 1 tablespoon of olive oil and season evenly with salt and pepper. To the same pan, add the fillets and sear until just cooked through.
Place a warm fillet on a plate and ladle a scoop of the tomato-squash salad along with any juices over the fillet and serve. Each fillet can also be placed over pasta, rice, risotto, quinoa, kamut or bulgur and then topped with the warm tomato-squash salad.
Serves 4
Enjoy!!!
Neapolitan Herb Balsamic Marinated & Grilled Eggplant
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Ingredients:
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Directions:
In the bowl of a food processor or blender add the oil, vinegar, parsley, salt, and pepper. Pulse to finely chop the parsley. Pour into a bowl and reserve.
Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot.
Brush the eggplant slices on each side with olive oil and then arrange the slices on the grill to cover it without crowding. Cook the eggplant until well marked, 3 to 6 minutes, then turn the slices over.
Cook until tender, about 3 minutes more.
Pour the marinade into a shallow dish and dip the hot slices into the marinade and set it aside on a plate. Continue grilling and dipping the eggplant until all the slices are cooked and seasoned. Spoon the rest of the marinade over the cooked eggplant and then cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours (or refrigerate for longer). Serve at room temperature.
Enjoy!!!
In the bowl of a food processor or blender add the oil, vinegar, parsley, salt, and pepper. Pulse to finely chop the parsley. Pour into a bowl and reserve.
Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot.
Brush the eggplant slices on each side with olive oil and then arrange the slices on the grill to cover it without crowding. Cook the eggplant until well marked, 3 to 6 minutes, then turn the slices over.
Cook until tender, about 3 minutes more.
Pour the marinade into a shallow dish and dip the hot slices into the marinade and set it aside on a plate. Continue grilling and dipping the eggplant until all the slices are cooked and seasoned. Spoon the rest of the marinade over the cooked eggplant and then cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours (or refrigerate for longer). Serve at room temperature.
Enjoy!!!
Neapolitan Herb Balsamic Bloody Mary
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Ingredients:
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Directions:
Add ice to 4 glasses. Mix vodka, tomato juice, lemon juice, Worcestershire sauce, salt, pepper, Neapolitan Herb Balsamic, and horseradish (if using) and pour into glass.
Garnish with a celery stalk.
Serves 4
Enjoy!!
Eileen Linzi's Olive-Veggie Roll-Ups
(recipe from our 2015 cooking competition)
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Ingredients:
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Directions:
Lay the phyllo dough sheets flat, three per log to be made. Brush the sheets with the olive oil. Mix the cream cheese with the sun-dried tomatoes and Za'atar. Spread the cream cheese mix on the dough in a thin layer. Sprinkle with the balsamic then add a thin layer of spinach and carrots. Finish with a coating of the olive country spread. Roll each tightly into a log and brush the outside with the olive oil.
Bake for 25 minutes at 375 degrees. Cool and slice into rounds.
This makes six logs and approximately 30 bites!
Enjoy!!
Lay the phyllo dough sheets flat, three per log to be made. Brush the sheets with the olive oil. Mix the cream cheese with the sun-dried tomatoes and Za'atar. Spread the cream cheese mix on the dough in a thin layer. Sprinkle with the balsamic then add a thin layer of spinach and carrots. Finish with a coating of the olive country spread. Roll each tightly into a log and brush the outside with the olive oil.
Bake for 25 minutes at 375 degrees. Cool and slice into rounds.
This makes six logs and approximately 30 bites!
Enjoy!!