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2 pounds fresh haricots verts (tiny green beans), trimmed 
large shallots
1/2 cup Epicurean Premium Balsamic Vinegar
1 tablespoon light brown sugar
1 1/2 tablespoon Epicurean Infused Butter Extra Virgin Olive Oil
Salt and freshly ground pepper to taste 
1/2 cup lightly salted roasted almonds, coarsely chopped 
1/2 cup cooked and crumbled bacon (about 5 slices) 

1. Cook beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.

2. Cut shallots crosswise into thin slices; separate into rings. Pour oil to depth of 1 inch into a heavy saucepan; heat over medium-high heat to 350°. Fry shallots, in batches, 1 to 2 minutes or until crisp. Remove from skillet using a slotted spoon; drain on paper towels.

3. Cook Epicurean Premium Balsamic Vinegar and sugar in a large skillet over medium-high heat, stirring often, 5 to 6 minutes or until reduced to 3 Tbsp. Stir in Epicurean Infused Butter Extra Virgin Olive Oil until blended. Add beans, and sauté 5 minutes or until thoroughly heated; season with salt and pepper to taste. Arrange on a serving platter. Top with shallots, almonds, and bacon. Serve immediately.

Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129


 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

12 pm - 6 pm