A Spicy Olive Christmas
We hope you had a very Merry Christmas with your friends and family! And we can’t wait to hear about the ways you used our products to spice up your favorite foods this holiday. Here’s some of what we had…
For the salad, we used Persian Lime Extra Virgin Olive Oil and Pomegranate Quince White Balsamic Vinegar to dress baby field greens topped with feta cheese and pomegranate seeds.
For the main course, we made beef tenderloin, potatoes, and asparagus. The beef tenderloin was marinated with Tuscan Herb and Garlic extra virgin olive oils and rubbed with Bologna Seasonella Salt Mix. Then it was cooked in the oven at 425F until it reached an internal temperature of 150F.
The potatoes were cubed and sprinkled with 1/4c Tuscan Herb Olive Oil and the Seasonella Sea Salt Blend. After placing the potatoes in the oven for 40 minutes at 425F, they come out browned and with a touch of crispiness.
Finally, the asparagus was coated in Garlic olive oil, sea salt and pepper and roasted in the oven.
The potatoes were cubed and sprinkled with 1/4c Tuscan Herb Olive Oil and the Seasonella Sea Salt Blend. After placing the potatoes in the oven for 40 minutes at 425F, they come out browned and with a touch of crispiness.
Finally, the asparagus was coated in Garlic olive oil, sea salt and pepper and roasted in the oven.
This whole meal just needs the Tuscan Herb extra virgin olive oil, Seasonella sea salt blend as well as the Persian Lime extra virgin olive oil and Pomegranate Quince balsamic vinegar for the salad dressing. It was festive and delightful!
