Sunday, May 25, 2014
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| EVOO and blackberry balsamic dressing |
One cannot fully enjoy the
kitchen without engaging in the many wondrous uses of olive oil. It’s as essential a tool in preparing foods,
as a fork and spoon are to eat them with!
EVOO must be within easy reach to pour and drizzle into a pot, pan, or
mixing bowl at any given moment. Growing
up in an Italian kitchen groomed my palate with the taste for olive oil;
however, my culinary creative juices were further stirred upon recently
discovering Beyond the Olive specialty EVOO store in Old Town Pasadena—consisting of a friendly
knowledgeable staff, amazing local products, educational tasting and cooking
classes, and live opera music! (Okay…small
clarification…live opera is not the norm.
Teacher, Chef Debbie, is married to an opera singer, and I was lucky
enough to attend her cooking class in which her husband made an appearance and
sang for us. A night at the opera is not
to be expected on a regular basis!)
Located at 10 N. Raymond,
Beyond the Olive was founded in 2009 and specializes in more than 25 extra
virgin olive oils, over 25 flavored
olive oils, and more than 30 different balsamic vinegars, aged over 18
years. Owners, Crystal and Chip Reibel,
proudly carry olive oils only of the highest quality from homegrown companies
in California they have direct relations with; thus, foregoing the unknown quality of mass-packaged and
imported products, resulting in being distinguished as the best specialty EVOO
boutique in the San Gabriel Valley. Moreover,
Beyond the Olive was nominated “One of the Top 10 Places in the World to buy
Olive Oil” by the Olive Oil Times in September 2012.
Personally speaking, the true
fun and feasting started when I first attended a Beyond the Olive cooking
class. What’s not to like about being
served delicious foods prepared by local chefs’ Cherie Twohey and Chef
Debbie?!?! Both chefs brought their
delightful personalities into the experience, which made learning the many uses
of the store’s flavored EVOOS, and balsamic vinegars, entertaining, unique, and
memorable; furthermore, inspiring me to bring new flavors into my own kitchen—balsamic fig vinegar over green
beans and shallots, blackberry vinegar brushed over grilled fruit, smoked olive
oil drizzled over black bean salads, quick and zesty romaine salads dressed-up
with Meyer lemon olive oil—the tantalizing possibilities
are endless!
My original recipe, to follow,
is only one of many plates inspired by the medley of specialty EVOOS, and
balsamic vinegars, Beyond the Olive has to offer. Once you’ve made your way
into the boutique’s convenient tasting bar, the flavors and aromas will have
you fancying fun and new dishes of your own, consequently, the only dilemma
being pushing aside the ingredients in your pantry to make room for more
bottles!
Zesty
Blackberry Spinach Salad (Serves 4)
3 tablespoons EVOO
1½ tablespoons BTO Blackberry balsamic
vinegar
1 garlic clove, minced
3 slices fresh ginger, finely
chopped
1 teaspoon honey
½ teaspoon fresh lemon thyme,
finely chopped
½ teaspoon salt
¼ teaspoon freshly ground
pepper
2 tablespoons orange juice
1 (6 ounce) bag baby spinach,
rinsed and dried
1 extra-large cucumber
4 medium-size steamed beets
1 large avocado
¼ cup chopped pecans
In a small mixing bowl, whisk together
the first eight ingredients, mixing in the orange juice last. Set dressing aside.
Chop the spinach, cucumber,
beets, and avocado into bite-size pieces.
Place all the ingredients in a large salad bowl, adding the pecans and
blackberry dressing. Toss together
gently and serve.
For
extra recipe ideas visit BTO on their website beyondtheolive.com!
