Wine Vinegar Archives - 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.

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Mary’s Corn Salad

tubbyolive — Thu, 02 Aug 2018 12:16:32 +0000

5 ears of corn, cooked & cooled
1/2 diced small red onion
3 Tbsp Tubby Olive Red Wine Vinegar
3 Tbsp Tubby Olive Basil Olive Oil
1/2 tsp kosher salt
1/4 tsp fresh ground black pepper
1/2 cup julienned fresh basil

Cut kernels off cob after corn has cooled. Toss kernels with all ingredients except basil. Refrigerate 30 minutes or up to two hours before serving, letting flavors incorporate. Before serving, add basil and toss lightly. Serve cold or at room temperature.

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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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Champagne Vinaigrette Recipe

tubbyolive — Sat, 06 Jan 2018 08:17:56 +0000

A Tubby Olive customer recently came into the Doylestown store RAVING about our Champagne Vinegar, saying how hard it is to find, and telling us she uses it in this wonderful vinaigrette recipe from Ina Garten. Here it is, and it is yummy!

Mesclun Salad with Champagne Vinaigrette:
Ingredients:
1 teaspoon Dijon mustard
1 teaspoon minced fresh garlic
3 tablespoons Tubby Olive Champagne Vinegar
Kosher salt and freshly ground black pepper
½ cup good olive oil
Salad greens or mesclun mix for 6 to 8 people

Instructions: In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and ½ teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately. Recipe created by Ina Garten.

Send us your favorite recipes using our Champagne Vinegar and we’ll share!

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