April 12, 2014 ~ Circa 81 + Beaufort Olive Oil Co. Luncheon
Salad
12 oz. mixed greens
1 mango, diced
Sliced Serrano ham
Mango Infused Roasted Red Pepper
1 red bell pepper
3 tbsp. BOOC Mango White Balsamic
Blister red bell pepper over flame until black, remove, place in plastic bag to steam. When cooled, peel red pepper (do not rinse), and cut into desired size. Put into container, add enough Mango White Balsamic Vinegar to coat.
Compressed Cantaloupe
Cantaloupe
BOOC Jalapeno White Balsamic
Slice cantaloupe 1/8th inch thick and put with Jalapeno White Balsamic Vinegar in a food saver bag, pull full vacuum to compress.
Vinaigrette
1 ½ cup BOOC Mango White Balsamic
½ cup BOOC Baklouti Green Chile Olive Oil
½ cup BOOC Extra Virgin Olive Oil
½ ripe mango salt & pepper, to taste Blend all ingredients.
Plate salad and finish with a sprinkle of Alaea Hawaiian sea salt.
Brine & Pork Tenderloin
1 pack sage
1 c. apple juice
1 c. water
¼ c salt
¼ c sugar
Juniper berries
Peppercorns
Crushed red pepper
Pork tenderloin
Blend first five ingredients in blender, then add juniper berries, peppercorns, crushed red pepper. Brine pork tenderloin overnight or up to 24 hours. Pat pork tenderloin dry, then circulate it at 148 degrees for 3 hours. To finish, sear pork tenderloin on grill or in cast iron skillet.
Slaw
¼ c honey
1 granny smith apple, julienned
2 jalapenos, julienned
1 jicama, julienned
napa cabbage, shredded
green cabbage, shredded
savoy cabbage, shredded
BOOC Oregano White Balsamic
BOOC Lemon Oil
BOOC Jalapeno White Balsamic
Cut corn tortilla, fry at 350 degress for 3 minutes, sprinkle with Alderwood smoked sea salt.
Rosemary & Garlic Marinated Beef
2 sprigs fresh rosemary
3 cloves garlic
¼ c. BOOC Wild Rosemary Olive Oil
¼ c. BOOC Garlic Olive Oil
8 oz. beef
Marinate beef overnight or up to 24 hours. Circulate at 130 degrees for 4 hours. Sear on grill or in a cast iron skillet, to desired doneness. Bake quartered potatoes (tossed in BOOC Garlic Olive Oil and salt & pepper) at 350 degrees until fork tender, about 20 minutes, sprinkle with parmesan cheese with about 5 minutes left.
Haricot verts
Blanch fresh haricot vert for 3 minutes, submerge in ice bath. Reheat in hot sauté pan with BOOC Lemon Olive Oil and salt & pepper.
Reduction
Gently simmer 2 c. 18 Year Traditional Balsamic over low heat until reaches desired consistency, remembering it will thicken as it cools.
Garnish with truffle powder.
Raspberry Bavarian Sheet Cake
Follow your favorite genoise sponge cake recipe and incorporate into your batter 3 oz. BOOC Raspberry Balsamic and 3 oz. BOOC Lemon Olive Oil.
Buttercream
Cream together 8 oz. cream cheese, 5 tbsp. butter, 2 tbsp. BOOC Roasted Almond Oil, 2 c. powdered sugar.
Reduction
Gently simmer Raspberry Balsamic & Dark Chocolate Balsamic over low heat until reaches desired consistency, remembering it will thicken as it cools.
Nutella Ice Cream
Scald 2 quarts heavy cream and 3 c. sugar. Separate 15 egg yolks, whisk, then temper eggs into cream and sugar mixture, bring back up to 150-180 degrees. Add 1 tsp. BOOC vanilla bean salt, 1 16 oz. jar Nutella, then chill and churn in ice cream maker.
Bold, aromatic, and endlessly versatile, our oil is a must-have for garlic lovers. This robust infusion captures the savory essence of fresh garlic in every drop. Ideal for everyday cooking and elevated dishes alike, it brings deep, mouthwatering flavor to sautéed vegetables, roasted meats, grilled seafood, and more.
Use it in marinades, dressings, or sauces, or as a dairy-free replacement for butter over pasta, potatoes, or rice. Drizzle it over steaks before grilling, stir into mashed potatoes, or simply enjoy it as a dip for fresh bread with a sprinkle of herbs.
This dark chocolate Balsamic Vinegar is rich, thick and resounds with the complexity of three different chocolates responsible for the depth of its flavor. Drizzle over vanilla ice cream, mix with fresh berries or add zing to a marinade (perfect with any of our spicy olive oils!) or mole sauce.Try mixing with our Blood Orange Olive Oil and adding to a salad of arugula, goat cheese and prosciutto.
Lusciously tropical and incredibly aromatic, our Alfoos Mango White Balsamic captures the taste of one of the world’s most prized mango varieties. The Alfoos (or Alphonso) mango is renowned for its intense sweetness, and floral, citrusy notes – often described as a blend of mango with a touch of honey.
Our Fused, early harvest, Chilean green lemon (Eureka Green Limonato) was made by crushing green Arbequina olives alongside estate grown green Eureka Lemons in April! The result is an incredibly complex, pungent fusion. By harvesting unripe lemons and olives grown side by side, we achieved maximum green lemon aroma in this powerfully fragrant and floral oil. Super concentrated, a little bit goes a long way! We firmly believe that such precision makes our April 2025 production entirely unique from anything else out there.
Pairs beautifully with Peach White Balsamic, Honey Ginger, Suyo Cucumber, Tangerine, Wild Blueberry, Strawberry Rosé, or Watermelon Rosé Balsamic for everything from vibrant vinaigrettes and seafood marinades to refreshing spritzers and fruit-forward glazes.