Flavor of the Month

Blackberry-Ginger Balsamic Vinegar

JULY, 2018, FLAVOR OF THE MONTH. Blackberry Ginger. What could be sweeter than our delicious Blackberry Ginger Balsamic Vinegar? Marion blackberries are combined with a hint of spicy ginger to complement desserts, fruit, meat, poultry, seafood, and salads.  Perfect as a marinade, mixed as a vinaigrette, for fish or chicken, as a drizzle, or reduced as a sauce. Spice it up with Chipotle, Cayenne Red Chili EVOO's. Mix it with one of our savory EVOO's like Garlic or Herbs de Provence. And Persian Lime and Eureka Lemon are our customers' favorite pairing for salads! This month, our Blackberry Ginger is on sale: 200 ml for $10.95, a 375 ml for $14.95. Come in and try the perfect mix for your summer gathering and to see all our new salts, cruets, and gift ideas. We are always happy to assist you with gift ideas and ordering. Our phone number is 513-943-1900.

 

Try These Recipes!

Alaskan Cedar Plank Salmon with Blackberry Ginger Sauce

 

Ingredients:

2 cedar grilling planks

6 salmon fillets, about 6oz each

1 cup Seedless Blackberry Jam (I used Smucker's sugar free)

1/3 cup catsup

1/3 cup Flying Olive's Blackberry Ginger Balsamic Vinegar

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1 tsp fresh ginger, minced fine

½ tsp garlic powder

1 tsp fresh lemon zest

¼ c Flying Olive Olive Wood Smoked, or Lemon Extra Virgin Olive Oil, or a Combination, or more as needed

Salt and freshly ground black pepper to taste

Directions:
Soak grilling planks in water for at least 1 hour. Turn half-way through to be sure they are well saturated.

In a small saucepan, mix blackberry jam, catsup, Blackberry Ginger Balsamic Vinegar, mustard, Worcestershire sauce, fresh ginger, garlic
powder, and lemon zest. Bring to boil on medium heat, turn down to simmer. Stir occasionally, for about 20-30 minutes until sauce coats the back of a spoon.  Remove from heat, keep warm.

Turn grill on medium-high heat. In the meantime, remove planks from water and pat dry. Brush Flying Olive EVOO lightly on both sides of planks. Rinse fish and pat dry. Use remaining Lemon Olive oil to brush on each side of fish. Place fish on planks and sprinkle with salt and freshly ground pepper.

Place planks on grill. Grill, covered, over medium heat for 10-15 minutes or until fish flakes easily with a fork. Serve with sauce. Yield: 6 servings (about 1 ½ cups sauce).

Submitted by Barb L.