Hello, Spring!
April 2017

News & Cool Links

Olive Oil, Cornerstone of the Ikarian Diet

Aglio e Olio: The One Pasta Sauce You Absolutely Must Know

Recipe: Blood Orange Olive Oil Cake

Events and Food Ideas

❤ Date Night ❤

Ready for a lovely evening out? Mark your calendar and book your babysitter now. Join us Thursday, May 18, from 7:00-9:00pm, for an evening of EVOO and balsamics, live piano music and light hors d'oeuvres with your sweetheart.

Limited space. Please RSVP at (352) 745-7886 or SaporitoOVS@gmail.com to reserve your place.

New Tasting Station

Come see the changes at Saporito! We are now using a more efficient pump-bottle for tasting balsamic vinegar and fused and infused olive oil. These tastings will take place at the large table in the center of the shop, with balsamics on one side and olive oil on the other. Easy to do, please pick up the bottle you wish to try and angle 45°. One pump into the sample cup is all that is needed. Voila! Move to the opposite side of the tasting station to "pair" balsamic with olive oil. No more leaks and spills and you needn't worry that you've missed a fabulous flavor since they are grouped together like a big flavor party. Also, be sure to peruse our red binder for more suggested pairings.

Berry Salsa

With all of the amazing fresh produce in season, this simple recipe had to be included.

Ingredients:

• Chopped strawberries
• Raspberries
• Blueberries
• Red onions
• Cilantro
• Basil
• Fresh-squeezed lemon

Directions:

Mix fresh fruit, onion and herbs. Drizzle Blackberry Ginger Balsamic Vinegar and Persian Lime Olive Oil (or your favorite robust EVOO). Chill, if desired. Serve with chicken, rice, quinoa or fish.

Don't Toss Those Carrot Tops!

Farm fresh greenery, perfect as a bouquet. Also, fantastic chopped and sprinkled in salad, served with fresh extra virgin olive oil, of course.

Strawberry Balsamic Baked Brie

Ingredients:

• 2 tablespoons Strawberry Balsamic Vinegar
• 2 tablespoons honey (optional)
• 1/2 pint strawberries sliced
• 1/4 cup fresh basil, minced
• 1/3 cup pecans, toasted and chopped
• 1 (8 oz) round brie cheese (or hard cheese)
• crackers or toasted baguette for serving

Directions:

In a medium sized bowl, mix together Strawberry Balsamic Vinegar and honey. Place the sliced strawberries into the mixture and stir. Refrigerate 10 minutes. Preheat oven to 375 ° F and line a rimmed baking sheet with parchment paper and place cheese in center. Bake on middle rack until cheese feels soft when pressed, about 15 minutes. Remove strawberries from fridge and stir in fresh basil and pecans. Top brie with strawberry mixture and serve immediately with crackers or toasted baguette slices.

Note:

To toast pecans, preheat oven to 300°F. Spread pecans evenly on baking sheet. Bake for 8-10 minutes. Cool. Makes enough for two 8-inch brie wheels or serve remaining mixture over bruschetta. When using hard cheese, do not bake.

Balsamic Spritzer
(top picture)

The latest CRAZE! Try this delicious concoction using spring's fresh and abundant varieties. Our balsamic vinegar has NO added sugar, NO artificial flavors or colors and NO thickeners. They contain approximately 10 calories per tablespoon (3 carbohydrates). They are probiotic and aid in digestion and a healthy alkaline level. A refreshing and healthful beverage alternative.

Directions:

• Fill an 8oz glass with chilled sparkling water.
• Add 2-3 Tablespoons white balsamic vinegar (Apricot, Mango, Cranberry Pear, Grapefruit, Pomegranate Quince, etc)
• Add crushed ice
• Squeeze fresh lemon or lime and add thin slices.
• Add sliced cucumbers, berries and/or fresh herbs (such as mint, thyme, basil, etc)

Rainbow Slaw

Ingredients:

• 5-6 radishes, thinly sliced
• 1/2 cup finely chopped pepperoncini
• 3 green onions, coarsely chopped
• 1 bunch cilantro coarsely chopped
• juice of 1 lime
• 2 Tablespoons extra virgin olive oil (EVOO)
• 1/4 teaspoon salt & pepper
• 6 cups shredded cabbage

Directions:

Whisk lime juice, EVOO, salt and pepper and pepperoncini. Add everything else. Serves 8.
 

Did You Know?

EVOO CLASSES! Choose from two dates, Tuesday, April 18 and Thursday, May 4, 2017. Join us at Saporito from 6:30-8:30pm. Register through Santa Fe College Community Education at (352) 395-5193 or online at http://www.sfcollege.edu/cied/communityed/. Click on 'Take a Class', then 'Culinary' and 'Olive Oil and Balsamic Vinegar'. Learn about healthy eating and entertaining with extra virgin olive oil and balsamic vinegar. Find out what extra virgin olive oil really is, what to look for, its uses and benefits. Taste authentic balsamic vinegar imported from Modena, Italy and see how to add panache and goodness to gourmet, as well as simple, everyday dishes. Sample from over 50 varieties, enjoy light refreshments and learn ways to pair oil and vinegar to enhance recipes. Health conscious and food-loving individuals will appreciate this instructional, tasty class. Experience the Flavor!

Be sure to stock up this weekend and next week through Thursday. We will be CLOSED Good Friday, Saturday and Easter weekend. We will resume normal business hours, Tuesday, April 18, at 10:00am. We are grateful to provide our community the finest, freshest extra virgin olive oil and true balsamic vinegar. Our family thanks you for shopping with us at Saporito Oil, Vinegar, Spice. ❤

(352) 745-7886 | SaporitoOVS@gmail.com

Saporito OVS 4401 NW 25th Place, Suite D Gainesville, FL 32606 USA

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