Blogger gives O kudos!
A blogger recently posted such a glowing report of our oils and vinegars, that we just had to share it with you! Here’s a sample of how she used them:
I make a killer orange blossom shrub with my vinegar. A shrub, if you haven’t heard, is a centuries old idea that’s recently hip again. A fruity vinegar soft drink or cocktail, depending on your mood, the beverage dates back to the days before refrigeration, and today it’s popular again, thanks in part to fine vinegars like these. The drink is made with crushed and strained fruit which is mixed with vinegar, and then blended with alcohol or sparkling water for a surprisingly refreshing drink. My simple version uses equal parts fresh Cara Cara orange juice and O Orange Blossom Vinegar. Load a glass with ice, fill it halfway with the fruit and vinegar mixture…and top it off with some sparkling water – you’ll wonder where this drink has been all your life.
I tend to use fine oils and vinegars like these more as condiments than for cooking, although you certainly can cook with them. I love the fresh taste so I drizzle or add them at the end of cooking and prepping my food. These flavors are clear and vivid, which is why so many celebrity chefs have given them the thumbs up. They sort of instantly add panache to whatever you’re making.
All I did for my spring pasta salad was douse it in some O Tahitian Lime Olive Oil, followed by a chaser of O White Balsamic Vinegar.
But my favorite way to enjoy these is to throw an olive oil tasting party! We set it up like a wine tasting, with lots of little plates and bowls set out, each with a different oil, or oil and vinegar combo, some with herbs or spices added, some plain. We provide plenty of good bread to slice or tear, and a great cocktail or two. It’s a lot of fun.
Read more about Sue’s experience with O products on The View from Great Island.