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Substitutions

Olive oil can be substituted for butter in most recipes using the following conversion chart:
Butter Olive Oil
1 tsp = 3/4 tsp
1 tbls = 2 1/2 tsp
1/4 cup = 3 tbls
1/3 cup = 1/4 cup
1/2 cup = 1/4 cup + 2 tbls
2/3 cup = 1/2 cup
3/4 cup = 1/2 cup + 1 tbls
1 cup = 3/4 cup

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Balsamic Vinegar

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Great food starts with great ingredients and the quality of the olive oil you use will determine the overall flavor of any dish. Olive oil should be thought of as a seasoning and an ingredient. Look for olive oil bottled in dark glass with the harvest date on the label and store away from heat and light – resist the temptation to keep it next to your range.


CHOCOLATE BALSAMIC ROASTED STRAWBERRIES
A wonderful topping for Mother's Day French toast, burschetta with goat cheese, shortcake, and of course ice cream. It's also a great way to use strawberries that are beginning to soften.


 
Ingredients

3 cups

strawberries, stemmed and halved

2 tsp

sugar

3 tbs

Dark Chocolate Balsamic Vinegar

CHOCOLATE BALSAMIC ROASTED STRAWBERRIES

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Directions

Preheat oven to 325 degrees.
 
Toss strawberries with sugar and set aside for 15 minutes.
 
Line a rimmed baking sheet with parchment, this will be very juicy so make sure it is rimmed.
 
Add chocolate balsamic to the strawberries, stir, and spread evenly on baking sheet. Bake 30 minutes, stirring halfway through.
 
Strawberries should be soft and juices just beginning to thicken.
 
Serve warm or cold, refrigerate.


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