Today, the bloggers of Real Women Cook did our first RWC Explores Facebook Live at Savor the Olive in Norfolk, VA. Savor the Olive has artisan olive oils and vinegars. We took this opportunity to try many unique and different oils and vinegar’s and the recipe ideas just flooded us as we sipped each different type. I decided to purchase the Blueberry Balsamic, Garlic Olive Oil and Koroneiki Olive Oil. Here is an overview of the oils and vinegars I bought and the different users according to Savor the Olive’s website:
Koroneiki Olive Oil: Koroneiki is a Greek olive that is small in size but high in levels of poly-phenols, the natural antioxidants found in plants that may reduce the risk of heart disease and cancer. This olive oil is very robust and a great staple olive oil for any cook’s kitchen.
Neapolitan Herb: This aged balsamic has the essences of rosemary, marjoram, thyme, garlic and sage. This is a very savory style balsamic.
Uses: Marinate poultry, spike a Bloody Mary, glaze sauteed mushrooms, baste thick cut pork chops or rib-eye steaks while grilling.
Garlic Olive Oil: An infused (essential oils added) olive oil with and extra virgin olive oil base that is great with most any savory cooking you might do.
Uses: Dip bread, drizzle on crostini or bruschetta, saute or roast vegetables, coat steaks before grilling, create tangy sauces, mix through mashed potatoes and pasta.
Aged Balsamic Vinegar: It is aged 18 years in chestnut, oak, mulberry cherry and ash barrels. It is very rich and dense
Uses: The applications are endless for this vinegar. Excellent for salad dressings, marinades, glazes, pan sauces, soups, pickling, grilling, over ice cream, cheese and fresh fruit.
I really wanted to showcase the 18 year aged balsamic so I have made this quick and fresh watermelon blueberry salad. The balsamic brings out the freshness of the watermelon and blueberries and saltiness of the feta cheese. This is a great side dish to bring to a cook out or a wonderful light refreshing snack to eat when ever you want! I’m sure this won’t be a problem but try to eat it up the same day you make it otherwise the liquid from the watermelon and dressing with make the cheese wet.
Watermelon Blueberry Salad
- 4-5 cups of cubed watermelon (1/4 of a watermelon)
- 1 cup of fresh blueberries
- 1/3 cup crumbled feta or goat cheese
- Aged Balsamic (can substitute regular balsamic) Blueberry Balsamic would be great in this as well
- Koroneiki Olive Oil (can substitute extra virgin olive oil)
- Pinch of Salt and Black pepper
- 2 Tbs. fresh parsley or mint chopped
- In a large bowl, whisk the balsamic, olive oil, and salt and pepper
- Carefully toss the cubed watermelon, blueberries, and parsley or mint
- Let it chill for about 5-20 minutes in the fridge and eat up with in the day
The acidity and natural sweetness of the balsamic and fruit are beautifully balanced with the saltiness of the feta, freshness of the parsley and robustness of the Koroneiki Olive Oil. This is a quick easy salad to add a bright burst of flavor to your meal!