Lately at The Olive Press, we've been busy putting together the current delivery of goods to go out to members of The Press Club. If you aren’t aware of this exclusive membership, you’ve got to check it out. For no more than 45 dollars (plus shipping charges) you’ll get a special shipment of 2 bottles of our award-winning olive oils (and occasionally a vinegar) every 3 months—and you’ll also get a 15% discount on our merchandise. It’s the best way to get the latest, freshest products straight from our Press.
We've been hard at work bottling our newest addition to the collection—a fig balsamic vinegar! Words cannot describe how luscious this balsamic vinegar is. It’s bursting with deep flavors of dark berry, ripe figs, and port. It’s part of the current shipment going out to our Press Club members, so if you haven’t signed up yet, do so here.
We can’t imagine you’ll have a difficult time figuring out how to use our fig balsamic vinegar (it tastes great on everything, really, everything), but in case you need a little boost, try out this seasonal recipe: blue cheese polenta cakes with a balsamic fig compote. Be warned—this dish is so succulent, so savory, that you should not make it unless there are others in the house…you just might eat it all yourself!
4 cups water
1 teaspoon unsalted butter
1 teaspoon sea salt
1 cup polenta
¼ cup crumbled blue cheese, plus extra for serving
1 teaspoon minced fresh rosemary, plus extra for serving
1 tablespoon Master Blend Olive Oil
1 cup diced onions
¾ cup beef or vegetable broth
1/3 cup Fig Balsamic Vinegar
1 ½ cups chopped fresh figs
2 tablespoons honey
Makes 4 servings.
Find this recipe at www.theolivepress.com/blog/entry/blue-cheese-polenta-cakes-with-balsamic-fig-compote