| Just in! Check out these new balsamics & “first fruit” vinegars exclusively at the Bleu Olive in downtown Wheaton!–
Dark Espresso Balsamic Vinegar
This aged Balsamic is amazingly complex with layers of authentic espresso and dark roasted coffee. It makes a fantastic glaze or barbeque base for pork, beef and chicken. It is exquisite used in an “affogato float”, which calls for a splash of espresso balsamic to a mug with a couple of scoops of vanilla gelato and filled with coffee.
Champagne Balsamic Vinegar
This new creation is a masterful pairing of French Champagne vinegar with Balsamic vinegar from Modena, Italy. Clean, tart and crisp, with just the right amount of acidity, this sparkling vinegar marries the best of the Mediterranean. This vinegar is perfect for use in vinaigrettes, marinades, rich pan sauces or wherever a clean look and pitch-perfect acidity is desired.
Cranberry-Pear White Balsamic Vinegar
Our newest flavor, Cranberry-Pear White Balsamic, is clean, crisp and tart and boasts a lovely deep rose blush. It has an amazingly fruity & complex bouquet that shines in a multitude of culinary applications. Use this vinegar to dress vegetable and fruit salads, in a marinade, a glaze for poultry, with gelatin for a delicious fruit aspic or even in a mixed drink (cranberry pear cosmo??)!
Extra virgin olive oil is best when it’s fresh, and we have just received three of the best! Stop in for a taste soon — these are truly worth the trip.
Nocellara De Belice (Italy – November 2010)
Medium-Bold Intensity
Notes of almond and artichoke, well balanced with a creamy smooth mouth feel with moderate pepper taste and clean finish!
Gold Medal Manzanillo (U. S. California – December 2010)
Mild-Medium Intensity
Very fruity and grassy (strawberry notes again!). Thick, creamy (viscous) and smooth – very smooth.
California Mission (U. S. California – December 2010)
Bold Intensity
Very green — grassy and herbaceous, with a pepper bite and a clean finish!
Next time you’re in, don’t forget to check out our new supplies of Chipotle Extra Virgin Olive Oil and Cilantro Roasted Onion EVOO. The Chipotle is more smoky and a few degrees hotter than the last batch!
BLEU OLIVE NEWS:
We have changed our hours for this Sunday so that we can enjoy the Bears victory over the Pack! We will open at 10am and close at 1pm.
Here’s an easy to make, unique savory dish, either use as a side dish, or dessert. It uses both heart healthy extra virgin olive oil and pro-biotic, aged balsamic together in a cool, quivery concoction?
White Cranberry-Pear Balsamic Gelee with Fruit
2 cups bleu olive White Cranberry-Pear Balsamic Condimento + 1/4 cup reserved
2 tablespoons unflavored gelatin
1 cup cut up fresh fruit or small berries such bananas, blueberries, lychee, strawberries, raspberries, oranges kiwi etc.
1 teaspoon bleu olive blood orange extra virgin olive oil for greasing the molds
Using the blood orange extra virgin olive oil, grease one large 2 quart, heat resistant casserole/bowl/mold or up to six smaller 6 oz. ramekins, bowls or molds. Arrange the cut up fruit in the mold/s. In a small bowl, sprinkle the gelatin over 1/4 cup of balsamic condimento and allow to sit undisturbed. In a two quart sauce pan over medium heat, bring the remaining balsamic to a simmer. Remove from heat and add the bloomed gelatin. Stir constantly until no granules or sign of gelatin can be seen, and the mixture is completely clear. Pour the warm mixture in to the prepared molds and refrigerate for at least 4 hours or until set.
visit www.thebleuolive.com for all the details! |
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