Attention foodies and home cooking enthusiasts… this one’s for you! Geneva’s The Olive Mill, which stocks the freshest selection of small batch and artisan extra virgin olive oils, balsamic vinegars and more from all over the world, is giving away a bottle of Traditional Balsamic and a bottle of Tuscan Herb Oil (an over $30 value). This giveaway is now closed. Congratulations to our winner: Jean. The Olive Mill has an unbeatable selection of flavored and unflavored oils, along with a fabulous collection of chips, dips, rubs, pesto and a unique line of body lotions, soaps and hand creams–all made with olive oil. Whether you’re shopping for a gift or just want to add a little fun to your kitchen, visit The Olive Mill at 315 James St. An extra special addition to your visit–food samples! Try all different flavors of oil. For more information or to shop online, visit their website.
Giveaway: Balsamic and Oil from The Olive Mill
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I would prepare a Shrimp Pasta {homemade noodle} with an Olive Oil infused w/garlic, parmesan, basil & rosemary… saute’ fresh tomatoes in the olive oil and a lil butter, prepare pasta dente’…..saute’ shrimp in the olive oil…mix the shrimp and tomatoes together. Mix the pasta with some chives and ladel the shrimp and tomatoes on top and grate with cheese. I”M HUNGRY NOW!
I’d make salmon with a citrus and brown sugar glaze, with serve it with roasted brussels sprouts and sauteed spinach.
Fettuccine with garlic, shallots, porcini mushrooms with their broth, and button mushrooms. Served with Parmigiano Reggiano.
Balsamic chicken with roasted spiced potatoes.
With quality olive oils, such as this, I like to stay as close to pure as I can. I love to taste the richness of the oil without over kill. That being said, I would do a pan seared sea scallops with an olive oil and lemon vinaigrette. My mouth is now watering!
I love to cook with a quality olive oil. I will make scallops with olive oil and garlic along with angel hair pasta tossed in an olive oil and grated cheese. Garlic bread on the side. I am getting hungry just writing this.
I just love to cook my family favorite, Eggplant…..:)
THANK YOU,
Elle
I would love to win this to make my favorite dinner salads with!
1/3 cup balsmaic vinegar
3/4 cup sugar
2 teaspoons mustard
1 teaspoon grated onion (optional)
dash salt
1 cup olive oil
1 teaspoon poppy seeds
2 bags romaine lettuce
2 cups salted cashew halves
8 ounces ( or one brick) swiss cheese, cut into strips (*Or you can just
buy the shredded Swiss Cheese)
In a blender, combine the vinegar, sugar , mustard, onion and salt; cover
and process until well blended. While processing, gradually add oil in a
steady stream. Stir in poppy seeds.
In salad bowl, I layer one bag lettuce, 4 ounces swiss and 1 cup cashew,
then repeat. (Or you can toss all together.)
This recipe generally yields 8-10 servings.
Oh, definitely pork tenderloin! All it would need is a sprig of rosemary and a smidgen of brown sugar!
And of course, I’ll bet they’re just itching to become a bit of bread dip as well with the same rosemary and, like, seven other spices.
I would make shrimp scampi! I love Ina Garten’s version (food network). YUM!
I would love to whip up some wonderful dinners for my husband.
I would use these oils for my special Salmon with Pear and Spinach.
That would make his day and mine too.
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