Champagne Vinegar Archives - The Tubby Olive

Easy Pickled Red Onions

kjanstudio — Mon, 03 Aug 2020 13:16:01 +0000

Top your tacos, burgers, avocado toast, and sandwiches with a burst of flavor!

Ingredients:
4 c. peeled and very thinly sliced red onions (a mandolin works great!)
1 c. Tubby Olive Champagne White Vinegar
½ c. water
¼ c. Tubby Olive 18 Year Traditional or Tubby Olive White Premium Balsamic
½ c. sugar
1 Tbsp. salt
2 tsp. mustard seeds
2 tsp. dried oregano
1 tsp. coriander seeds
½ tsp. peppercorns

Directions:
Place the red onions in a 1 liter (4 cup capacity) sterilized glass jar. In a small saucepan, heat the remaining ingredients until the sugar has dissolved then pour over the red onions, ensuring the onions are completely covered. Place the lid on the jar and allow to cool before refrigerating for at least 24 hours before serving. These pickles will last for up to 1 month in the refrigerator. Use on tacos, burgers, sandwiches and more!
Photo and modified recipe from Simply Delicious.

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Smoked Salmon Nicoise Salad

kjanstudio — Fri, 03 Jul 2020 14:52:46 +0000

As a meal or a starter this is a healthy, light salad that everyone will love!

Ingredients:
3 cups organic baby spinach
1 small head of organic romaine, trimmed, leaves left whole
4 large eggs, hard boiled, cooled, peeled, halved
1 English or hot house cucumber
2 large heirloom tomatoes cut into large slices (or 2 cups cherry tomatoes)
1/2 pound washed, trimmed fresh green beans, par boiled and cooled
2 pounds new potatoes boiled in salt water until just fork tender, and cooled
2 teaspoons capers
1/2 small red onion sliced thinly (about 1/2 cup)
1 cup stuffed olives (sold at The Tubby Olive)
fresh chopped Italian parsley leaves for garnish (optional)
fresh ground pepper to taste
1 pound of cooked and cooled meat/protein of choice such as smoked, poached or grilled salmon, poached or grilled chicken, grilled steak, seared tuna, fried or baked tofu, etc. (there are no wrong answers here)

Dressing
1/4 cup freshly grated Parmesan cheese
3 tablespoons Tubby Olive Champagne Vinegar
1 tablespoon fresh squeezed lemon juice
1 teaspoon grainy mustard
1/2 teaspoon fresh ground pepper
1 anchovy fillet (optional)
2 medium garlic cloves, crushed
1/2 teaspoon salt
1 cup of your favorite Tubby Olive EVOO, like Nocellara or
Tubby Olive Infused Olive Oil like Wild Fernleaf Dill

Add the vinegar, lemon juice, anchovy fillet, mustard, garlic, salt, pepper, and cheese to the jar of a blender or food processor bowl. Pulse to combine well. Slowly drizzle in the olive oil until thickened.

Assembly
In a large bowl, toss the cooked and cooled baby potatoes with two tablespoons of the dressing. On a large platter just before serving, arrange a bed of baby spinach topped with the whole Romaine lettuce leaves. Arrange the various components around the platter with the meat, fish or protein showcased in the center. Add a grind of fresh black pepper and serve the platter with the dressing on the side.

Serves 6 as a meal or up to 10 as a starter.

The post Smoked Salmon Nicoise Salad appeared first on The Tubby Olive.

Steak and Tomato Salad

tubbyolive — Sat, 06 Oct 2018 13:00:53 +0000

1/4 c red onion, finely chopped
1/4 c Tubby Olive Champagne Vinegar
1/3 c Tubby Olive Fern Leaf Dill Olive Oil
1 T Dijon mustard
1-1/2 lbs assorted colors of cherry tomatoes halved and
medium heirloom tomatoes cut into large dice
1 lb grilled and chilled beef, sliced thin
2 medium avocados, diced
1/2 c fresh dill, chopped
1/3 c fresh tarragon leaves
Kosher salt
Black Pepper, freshly ground

In a large bowl, whisk the red onion with the Champagne Vinegar and let stand for 10 minutes. Whisk in the olive oil and Dijon
mustard and season with salt and pepper. Add the tomatoes, beef and avocados and toss to coat. Season with salt and pepper and
toss again. Fold in the dill and tarragon and serve immediately.

For more recipes, go to www.tubbyolive.com.

The post Steak and Tomato Salad appeared first on The Tubby Olive.

Dill and Lemon White Bean Spread

tubbyolive — Fri, 27 Jul 2018 17:11:56 +0000

This recipe is healthy, delicious, and easy. Plus many of its fresh ingredients can come straight from your garden or local farm market:

Spread
3 – 15.5 oz cans of white cannellini beans, drained (or 2.5 cups cooked cooled beans, drained)
2 cloves fresh garlic
1/3 cup Tubby Olive Dill Olive Oil
1 Tablespoon fresh squeezed lemon juice
Sea salt to taste
Your favorite Tubby Olive Extra Virgin Olive Oil for drizzling

Place the beans, garlic, dill olive oil and lemon juice in the bowl of a food processor or blender and process until creamy and smooth. Adjust seasoning based on the salt level of the beans. Refrigerate until the bean spread becomes a bit thick.

Mediterranean Summer Salad
1 cup cucumber cut into 1/2″ dice
1 cup fresh tomatoes diced or cherry tomatoes cut in half
2 tablespoons fresh chopped dill
2 tablespoons fresh chopped flat leaf parsley,
1/2 cup feta cheese
1/2 cup pitted olives, coarsely chopped or halved
1/4 cup Tubby Olive Extra Virgin Olive
2 tablespoons Tubby Olive Champagne Vinegar
1 teaspoon sea salt
fresh ground pepper to taste

Place the cut up vegetables in a sealable container. In a separate bowl, whisk the champagne vinegar with the salt until dissolved. Add the olive oil and pepper, and whisk to combine. Pour over the vegetables and allow to marinate refrigerated for no more than an hour.

To assemble, spoon the bean spread into a wide shallow bowl. Top with the marinated Mediterranean Summer Salad 619 roofing. Garnish the salad with freshly cut herbs, crumbled feta, olives, and an additional drizzle of olive oil. Serve cold with pita or grilled flatbread.

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