Fantastic Olive Oils and Vinegars

6 03 2010

I just finished leading a Gourmet Market Tour here in Denver with Culinary Connectors. (See my link.) They give Gourmet and Ethnic Market Tours and Restaurant tours in the Denver/Boulder area and soon to be expanding to Aspen.

We had such a ball at EVOO Marketplace in Lodo Denver. They have the finest selection of Olive oils and Balsamic Vinegars I have ever seen. Not only do they sell 18 year old Balsamic  vinegar but many flavors of fused Balsamic vinegar such as black cherry, peach and their newest item, Dark Chocolate Balsamic Vinegar. I had to buy some of that and I am going to use that in mascarpone with a little brown sugar and then dip strawberries into it. A fabulous, simple dessert!

I also found a great combination of Peach Vinegar and Persian Lime oil. That would be great drizzled over a lemon risotto topped; with grilled asparagus. Or how about the Mushroom and Sage oil drizzled over a Butternut Squash risotto?

We had so much fun tasting and combining flavors. When you go into the store, they show you how to pour little tasters into cups and then dip bread, cheese, or even just your finger in to taste. You could spend hours coming up with new flavor combinations.

EVOO sells online as well. So go to my links and see what they have.

The following is one recipe card they had in the store that pairs their Blood Orange oil with scallops.

Blood Orange Grilled Scallops

2 tbsp minced scallions

1 clove garlic

1/4 cup blood orange extra-virgin olive oil

1/4 tsp black pepper

1/2 tbsp chili paste (optional)

1 lb scallops

sea salt

Combine scallions, garlic, Blood Orange olive oil, and black pepper in a large bowl. (Add chili if desrired.) Marinate for 30 minutes. Thread scallops onto skewers and grill over medium heat for 8 minutes or broil. Turn several time basting with marinade. Serve over pasta or rice.




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