French Oil Cured Olives

PRINT Author: Laura S. Kirkley Serves: 12 INGREDIENTS 2 cups, olives (8 to 10 ounces) – Nicoise, Kalamata, Arbequina, or a blend 1/2 cup, il Fustino Arbequina EVOO 1/4 cup, il Fustino Cabernet Sauvignon Wine Vinegar 1 tablespoon, Herbes de Provence 1 teaspoon, dried lavender METHOD Place olives in a medium bowl. In a small…

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Nicoise Salad – Deconstructed

PRINT Author: Laura S. Kirkley The traditional French presentation of this timeless recipe can make this delicious salad a chore. Deconstructing and plating with a simple arrangement make this dish easy and fun to eat. Serves: 4 INGREDIENTS 6 tablespoons, il Fustino Cabernet Sauvignon Vinegar 4 tablespoons, Dijon mustard 4 tablespoons, il Fustino Arbequina Extra…

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Basil Salad Dressing

PRINT Author: James Kirkley From a great little restaurant in Canon City, CO Serves: 4 INGREDIENTS 1/2 teaspoon, salt 1 teaspoon, garlic powder 2 teaspoons, basil, dry crushed 1/8 cup, extra virgin olive oil 1/8 cup, peanut oil 3 tablespoons, red wine vinegar METHOD Blend all ingredient together in small bowl. Let rest for 5…

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