From Olives to Oil

A sign that says, " a olives to oil ".
A bottle of olive oil sitting on top of a table.

Mediterranean White Balsamic

$10.00 – $21.00

The intense aroma and flavor of freshly chopped onion is kissed by a gentle touch of oregano and lemon in the sublime savory white balsamic.  It is perfect drizzled on chicken, fish, veggies and it’s a great addition to salads and dressings.  The balance of savory, sweet, earthy and floral with a sharp midpoint and soft, lingering finish is sure to wow your taste buds!

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Description

PANZANELLA SALAD

Ingredients:

​1 each crusty day old bread, broken up into pieces

1/4 C FOTO Italian Blend Olive Oil

4 each tomatoes, sliced

1 red onion, sliced thin

1 each cucumber, sliced

1 cup arugula

4 Tbsp Dressing (see below)

bag of small mozzarella balls (optional)

 

Dressing Ingredients:

1/4 C FOTO Mediterranean White Balsamic

2 Tsp Dijon mustard

1 Tsp sugar

1 each garlic clove

1 Tsp shallot, minced

1 1/2 C FOTO Italian Blend Olive Oil

salt and pepper to taste

small bag of mozzarella balls (optional)

Directions:

Toss bread pieces in Tuscan Herb Olive Oil.  Place in 350F oven for 5 mins.  Set aside.

Make dressing.  Place all ingredients except for the olive oil in blender.  With blender running, slowly drizzle in olive oil.  When using a bowl and whisk, make sure bowl is secured with a damp towel.  Place all ingredients in bowl and slowly whisk in oil to emulsify.  Season with salt and pepper.

Place bread, tomatoes, onion, cucumber, and arugula in a bowl and toss with dressing.  Let marinade for at least 30 mins.​

add a few mozzarella balls to each serving (optional)

Additional information

Volume

"4oz, 12.7oz"

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