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Not Your Average Ketchup and Mustard
Posted by Olivia on Fri, June 14, 2013
This year, Father’s Day means mustard and ketchup at The Olive Press. Not just any mustard and ketchup, these are artisanal deliciously handcrafted goods. We’re talking Sir Kensington’s Roasted Tomato Ketchup with olive oil (available with or without spice), our own Olive Press Smokin’ Hot Mustard with chipotle, Meyer Lemon Wasabi, and Dijon with chopped olives. Let me just say – YUM! All these products are available on our website, and are all worth experimenting with. Our researchers have found these great works of edible art, and we are so excited to feature them this Fathers Day!
There is obvious course of action to take with these products: dipping fries in the ketchup, smearing that delicious mustard on a Panini, burgers, brats – the usual… but I have a few other ideas.
Ketchup: make oven roasted sweet potato fries with olive oil (maybe even Jalapeno!), lime, and sea salt! Slice a sweet potato into thin spears, coat in olive oil and desired seasonings, and roast at 350 for about 40 minutes. Dip these into either the spicy or mild ketchup – the beauty of this one is you can make it as spicy as you want!
Want a sample of this ketchup? Stop by The Olive Press in Sonoma for a demo Saturday June 15th featuring tater tots, yes, tater tots, and this fabulous ketchup! Every ketchup purchase comes with a free mustache! Did I say mustache? Yes, Sir Kensington Ketchup is the absolute best ketchup we have ever tasted, and made with perfectly balanced ingredients. It is the divine alternative to the ketchups we all grew up with…It will change your understanding of what ketchup should be, and Yes, I said mustache…a Sir Kensington Mustache!
Meyer Lemon Wasabi: take a salmon filet, add a light coating of salt and pepper, smear on a mixture of Meyer Lemon Wasabi Mustard with garlic and parsley, add another light coating of bread crumbs or panko and bake at 350 for about 7 minutes. Serve this on a bed of arugula. Is your mouth watering yet? You can even whisk this mustard with some Greek Yogurt for a spicy, zesty, citrusy dipping sauce!
Dijon Olive: this one is my favorite for stirring into tuna, egg, or potato salad. It adds that desired zing from the Dijon and extra savory goodness from the chopped olives.
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