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Ingredients

  • 2 shallots - coarsely chopped
  • 1 clove, garlic - finely chopped
  • 1 tablespoon Epicurean Arbosana Extra Virgin Olive Oil
  • 1/4 cup, Epicurean pomegranate or Cranberry Pear Balsamic Vinegar

Method

  1. In a small sauce pan over medium heat, warm  Epicurean Arbosana Extra Virgin Olive Oil and add shallots and garlic
  2. Saute lightly. Do not let the garlic get brown
  3. Add Epicurean pomegranate or Cranberry Pear Balsamic Vinegar and cook for 5 minutes until reduced by half
  4. Serve as a finishing sauce by painting over grilled halibut, salmon, grilled chicken or fried pork chops during the last few minutes of cooking
Serves: 4



Epicurean 
Olive Oil Co. LLC

The Avenue

2615 Medical Center Pkwy
Ste 2070
Murfreesboro, TN 37129

615-895-0007


Store Hours

Mon - Thur 
10 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm



Holiday Hours

Starts Nov 29th

Mon - Sat
10am - 9pm

Sun
11am - 7pm

Thanks Giving Eve
Close at 6pm

Christmas Eve
Close at 6pm