Category Archives: Appetizers

Have a Bountiful Farmers Market Experience

by . Posted on
12 May

Get the Best of Your Farmers Market Experience

Farmers Market season is in full swing here in Louisville, KY. Our favorite part of this season is teaching people about the versatility of our EVOO’s. When you use high-quality olive oil you need very few ingredients to make a delicious, healthy dish.

If you’ve been by our stand at the farmer’s markets here you’ve probably tried our Roasted Rosemary Almonds. We try and always have some on hand to try. These almonds are absolutely exquisite and a great way to see how just 4 ingredients can make a dynamite snack.

We frequent three markets here in the greater Kentuckiana area during the summer. You’ll find us at The New Albany Farmers Market, St. Matthews Farmers Market and the Douglass Loop Farmers Market. After several years at these markets, we’ve made friends with some of the other vendors. We’ve also figured out the best way to attend a market.

You may think there’s no particular skill to shopping a farmers market but after you’ve spent one Saturday and $200 on the most beautiful produce, fresh meat and cheese and locally baked bread and curated items (like our delicious EVOO) and get home to realize that there is NO POSSIBLE WAY you and your family can eat ALL THIS FOOD. You too will enjoy these few tips for making the most of your Farmers Market Experience.

3 Tips for Making the Most of Your Farmers Market Experience

Have a List and Be Flexible

First, it’s important to both be structured and flexible for your market trip.

Know what’s in season before you go to the market. We like to use this Kentucky Harvest Calendar from Pick Your Own. This way you can be prepared for what you’ll find at your favorite stands.

However, you need to have some flexibility too. You never know when a farmer may be trying a new growing process or experimenting with a new crop. Be open to one or two surprise items ending up in your bags.

Bring Your Bags

And speaking of bags, that brings us to tip number 2. Part of the ethos of going to a farmers market is that you are supporting local farmers and reducing your carbon imprint. When you buy food grown locally you are helping to reduce your carbon imprint.

If you bring reusable produce and grocery bags with you, you can also help cut down on trash. We all are aware of the huge plastic problem that we are battling. Each of us can do our part by bringing our own bags to the farmers markets. And really, every time we shop.

We like these reusable produce bags we found on Amazon and tend to use our local grocery reusable bags for grocery bags (here’s looking at you Kroger, Whole Foods, and The Fresh Market) for larger items.

Know Thy Vendors

Our final tip for making the most of your farmers market experience is to know the vendors! Many of the vendors, just like Primo Oils, come back week after week. Getting to know your local farmers is the best part of the market. We have several vendors that we count as friends and know we can rely on for high-quality, organic products.

It’s a very European way to shop. You get the tomatoes from one vendor and bread from another. While a third vendor may have the best carrots around.

You only get to know this through experience but just ask us! We love to give recommendations to our favorite local farmers. We’d also love to hear tips from you about which farmers you prefer. We definitely find that this is one of the best parts of being a part of the farmers market community.

Primo Olive Oils Farmers Markets

We’ll include some of our favorite vendors and farmers below. We’ve also listed the times and addresses of the markets we’re at all summer long.

New Albany Farmers Market

Time: 8 AM – 12:30 PM

Address: 202 E Market Street New Albany, IN 47150

Favorite Vendor: Whisman’s Backyard Honey

Run by Mike and Paula Whisman. They offer honey, lip balms, and the delicious pollen whipped honey which is their 5-star specialty. Flavors include Bourbon Pecan, Apple Pie and Blackberry. All sourced from Clark County.

St. Matthews Farmers Market

Time: 8 AM – 12 PM

Address: 4100 Shelbyville Rd. Louisville, KY 40207

Favorite Vendor: Gelato Gilberto

Run by Kristin and Justin Gilbert. They have gorgeous, artisanal, Italian ice cream (gelato) made with local milk, fresh fruit, and ingredients imported from Italy.

Douglass Loop Farmers Market

Time: 10 AM – 2 PM

Address: 2005 Douglass Blvd. Louisville, KY 40205

Favorite Vendor: Lexington Pasta

Run by Lesme Romero. Pasta made fresh daily in small batches (and great with our EVOO).

 

We hope to see you at the Farmers Markets this summer. To your health!

Delicious Metabolic Reset Recipes with Primo Vinegars

by . Posted on
13 Mar

Delicious Metabolic Reset Recipes from Primo Vinegars

When Miranda Sommer of Whole Heart Health and Wellness approached Primo Oils about a Metabolic Reset Meet & Greet we were only too happy to offer Primo Oils as a venue. You may not think of Primo Oils as the perfect fit for a Metabolic Reset event but we’re here to tell you that we’ve got a lot more than just olive oils. Primo has just as many Balsamic Vinegar flavors as we do EVOO.

Balsamic Vinegar is a kitchen essential and one that, like olive oil, people overlook or think comes in just “plain”. Our balsamic vinegars come in a wide variety of flavors from the drinkable Aged Natural Fig Balsamic to a salad-ready Neapolitan Herb Balsamic Vinegar. And every flavor in between.

We hope you enjoy these recipes that we shared at the Meet & Greet event.

Primo Vinegar Metabolic Reset Recipes

Salads

Arugula Heirloom Salad

This is a great starter for grilled steak or chicken. We recommend using a good salt like a sea gris.

Ingredients

Instructions

  • Wash and spin dry arugula.
  • Cut heirloom tomatoes into large bite-size pieces.
  • Toss Arugula and tomatoes with Traditional 18 yo Balsamic Vinegar.
  • Salt and Petter to taste.

Pickled Beet Salad

Pickled beets are available in the produce aisle of most grocery stores.

Ingredients

  • Red Pickled Roast Beets, 1 Package
  • Golden Pickled Roast Beets, 1 package
  • 1 orange, separated and cut into bite-size pieces
  • Cinnamon Pear Balsamic
  • salt and pepper to taste

Instructions

  • Combine both packages of beets and orange slices.
  • Toss with Cinnamon Pear Balsamic
  • Salt and Petter to taste.

Fruit and Berry Salad

This is a delicious spin on the traditional fruit salad. A great option for Easter or a brunch.

Ingredients

Instructions

  • Remove pomegranate seeds. Try this super easy way. Cut up cantaloupe into bite-size pieces.
  • Combine cantaloupe, blueberries, pomegranate seeds, and raspberries.
  • Toss with Pomegranate and Cascadian Raspberry White Balsamic.

Main Dishes

Pulled Chicken-Apple Salad

This is a nice light dish to have on a hot night. You can pick up a rotisserie chicken at the store so there’s no need to heat up your kitchen!

Ingredients

Instructions

  • Prepare your fruit and veggies. Peel apples, and grate on a box grater. Separate cauliflower into small, bite-size florets. Vein and chop up kale and thinly slice the red cabbage.
  • Combine apples, veggies and chicken. Toss to combine.
  • Drizzle with Sicilian Lemon White Balsamic Vinegar and Gravenstein Apple Balsamic. Salt and pepper to taste.

Balsamic Flank Steak

A great steak recipe. We like that this is a pan-seared steak so you don’t have to wait for good BBQ weather.

Ingredients

Instructions

  • Mix Neapolitan Herb Balsamic Vinegar, minced garlic and Dijon mustard until combined. Pour marinade into a shallow dish that will hold the steak.
  • Prepare steak by first puncturing with a knife tip about once every square inch on both sides of the steak. Place in the marinade. Leave in the refrigerator overnight turning 2 or 3 times.
  • Flank steak is thicker at one end than the other. Cut the steak into two pieces. Your thinner piece will be done before the thick piece.
  • Heat a no-stick pan on high heat. Cook steak on high 4-5 minutes per side.
  • Monitor internal heat with an instant-read meat thermometer. Steak will be medium rare when it reaches 125 degrees. Flank and skirt steaks are more flavorful when served medium rare.
  • Cover and let rest 5-10 minutes. Slice against the grain and serve.

Looking for more delicious balsamic vinegar recipes? You can check out the recipe link on our website here.

To your health!

Olive Oil Pairings – Spicy Edition

by . Posted on
24 Aug

Spicy Olive Oil Pairings

It’s no mistake that we’re in the olive oil business. We love to include olive oil in its many forms in our recipes. Sometimes we’re looking to add a kick of spice and that’s when we go to one of these three flavor-infused olive oils. We’d love to know what you do with your favorite pairing.


Chipotle Olive Oil +

Apricot White Balsamic, Black Cherry Balsamic, Dark Chocolate Balsamic, Cinnamon Pear Balsamic, Espresso Balsamic, Fig Balsamic, Jalapeno White Balsamic, Lavender Balsamic, Lemongrass-Mint White Balsamic, Mango White Balsamic, Maple Balsamic, Peach White Balsamic, Pineapple White Balsamic, Pomegranate Balsamic, Raspberry Balsamic, Sicilian Lemon White Balsamic, Strawberry Balsamic, Tangerine Balsamic, Tahitian Vanilla Balsamic

Garlic Olive Oil +

Apricot White Balsamic, Blackberry-Ginger Balsamic, Blueberry Balsamic, Cinnamon-Pear Balsamic, Fig Balsamic, Honey-Ginger White Balsamic, Pomegranate Balsamic, Jalapeno White Balsamic, Pineapple White Balsamic, Oregano White Balsamic, Neapolitan Balsamic

Harissa Olive Oil +

Mango White Balsamic, Blackberry-Ginger Balsamic, Maple Balsamic, Cinnamon-Pear Balsamic, Peach White Balsamic, Raspberry Balsamic, Sicilian Lemon White Balsamic, Pineapple White Balsamic

Olive Oil Pairings

by . Posted on

At Primo Oils & Vinegars people often ask what our favorite olive oil pairings are. We have so many it’s hard to choose!

We’ve put together a list of olive oil pairings that are the most popular in our shop. Some are savory, some are sweet and some are surprising! (Chipotle Olive Oil + Espresso Balsamic, need we say more?) Let us know if you have a pairing with one of our fab five that we haven’t thought of yet. We’d love to try it!

Olive Oil Pairings

Almond Oil +

Apricot White Balsamic, Cranberry-Pear White Balsamic, Espresso Balsamic, Sicilian Lemon White Balsamic, Raspberry Balsamic

Basil Olive Oil +

Apricot White Balsamic, Cranberry-Pear White Balsamic, Strawberry Balsamic, Tangerine Balsamic, Raspberry Balsamic, Blackberry-Ginger Balsamic, Lemongrass-Mint White Balsamic

Blood Orange Olive Oil +

Apricot White Balsamic, Blackberry-Ginger Balsamic, Cinnamon-Pear Balsamic, Cranberry-Pear White Balsamic, Dark Chocolate Balsamic, Espresso Balsamic, Fig Balsamic, Maple Balsamic, Raspberry Balsamic,Sicilian Lemon White Balsamic, Tahitian Vanilla Balsamic, Tangerine Balsamic, Grapefruit White Balsamic, Black Cherry Balsamic, Gravenstein Apple White Balsamic, Neapolitan Balsamic Pomegranate Balsamic

Butter Olive Oil +

Cinnamon Pear Balsamic, Dark Chocolate Balsamic, Maple Balsamic, Tahitian Vanilla Balsamic, Cara Cara Orange-Vanilla White Balsamic

Chipotle Olive Oil +

Apricot White Balsamic, Black Cherry Balsamic, Dark Chocolate Balsamic, Cinnamon Pear Balsamic, Espresso Balsamic, Fig Balsamic, Jalapeno White Balsamic, Lavender Balsamic, Lemongrass-Mint White Balsamic, Mango White Balsamic, Maple Balsamic, Peach White Balsamic, Pineapple White Balsamic, Pomegranate Balsamic, Raspberry Balsamic, Sicilian Lemon White Balsamic, Strawberry Balsamic, Tangerine Balsamic, Tahitian Vanilla Balsamic

 

We’re working on a new pairing sheet to share soon. Stay tuned!

How to Make Gourmet Popcorn with Primo Oils

by . Posted on
24 May

Popcorn is one of our favorite late night treats and then one night we had a popcorn epiphany! We started using our flavored EVOO’s to substitute for butter in our popcorn making. Now our popcorn is a gourmet treat.

EVOO has multiple health benefits and the added flavor bonus gives popcorn a fun twist.

Here’s how to make popcorn the gourmet way with one of our flavored EVOO’s.

  1. Use an electric popcorn maker or a pot on your stove. Either way, you’ll start by measuring out your popcorn. (We use 1/3 cup for 2 people)
  2. Measure about 2 Tbs of the olive oil of your choice. Gently heat.
  3. Pop the popcorn!
  4. Toss popcorn with olive oil and salt. Alternating and tossing the popcorn so the olive oil and salt are evenly distributed.
  5. Enjoy!

Here are some of our favorite flavor combinations:

  • Butter EVOO and Black Truffle Sea Salt
  • Tuscan Herb EVOO and Thyme
  • Garlic EVOO and Black Pepper
  • Garlic EVOO and Parmesan Cheese (dried Kraft works best)
  • Basil EVOO and Sun-dried Tomatoes (chop the sun-dried tomatoes very fine before adding)
  • Chipotle EVOO and Lime EVOO
  • Fused Blood Orange EVOO and Cinnamon and Sugar
  • Rosemary EVOO and Black Pepper
  • White Truffle EVOO and Black Pepper
  • Wild Mushroom & Sage and Black Truffle Sea Salt

We’d love to hear what you come up with!

Happy Popping!

Grilled Pizza

by . Posted on
Grilled Pizza

Ingredients
  • 1 1/8 cups water
  • 1 1/2 teaspoon dry yeast
  • 2 tablespoons sugar
  • 2 teaspoons sea salt
  • 2 tablespoons Primo Basil Olive Oil or Garlic Olive Oil, plus more for brushing
  • 1 tablespoon Primo Corbancosa Extra Virgin Olive Oil
  • 4 cups flour (approximately)
  • 1 teaspoon Primo White Truffle Olive Oil
  • 1/2 cup Mozzarella cheese, grated
  • 1/2 cup Asiago or Parmigianino cheese, grated
  • 1/4 cup baby portabella mushrooms
  • 1 medium red onion, thinly sliced
  • 1 package of baby arugula
  • Drizzle of Primo Fig Balsamic Vinegar
Directions
Combine warm water, yeast and sugar in a large mixing bowl. Let rest until foamy (about 10 minutes). Add sea salt and Primo Basil Olive Oil to yeast mixture and stir until salt is dissolved.
Mix in flour one cup at a time until a sticky dough forms. Turn dough out onto a well-floured surface and knead until smooth and elastic, adding more flour as needed. Form dough into a ball and brush the surface with Primo Basil Olive Oil.  Return to mixing bowl, cover bowl with plastic wrap and a kitchen towel and let rest in a warm, draft-free area until double in size (about an hour).
While dough is rising, slice red onion and sauté over medium heat in Primo Corbrancosa Extra Virgin Olive Oil until onions are very soft (caramelized). Remove from heat and add Primo White Truffle Olive Oil. Mix well and set aside.
Punch down dough, and then knead the dough a few more times. Divide the dough into four small balls. Form each ball into round pizza crust.  Place each pizza crust on a warm grill (not hot). Let slight grill marks form and turn over and repeat on other side (about 2-3 minutes on each side).

Remove crusts from grill and top with caramelized onions (use as your sauce), then mushrooms and then cheese. Return pizza to grill, close lid and let cheese melt and start to bubble. Remove from grill. Layer arugula on top and drizzle Primo Fig Balsamic over the pizza. Cut and serve.

Shaved Fennel Salad with Milanese Gremolata

by . Posted on

Shaved Fennel Salad with Milanese Gremolata

Ingredients

  • 2 trimmed, thinly sliced fennel bulbs
  • 2 tablespoons finely chopped flat leaf parsley
  • 4 tablespoons Primo Milanese Gremolata Olive Oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon sea salt
  • fresh ground pepper to taste
  • 1/3 cup finely shaved Pecorino Romano
  • 3 Cups mixed baby greens for presentation – optional

Instructions

Place the shaved fennel in a re-sealable Ziplock bag or bowl large enough to hold it.  Thoroughly whisk together the Primo Gremolata Olive Oil, lemon juice, salt, pepper, and chopped flat leaf parsley.  Pour over the fennel and toss to coat.  Marinate in the refrigerator for two hours.  In a bowl or large platter, arrange a bed of washed mixed baby greens.  Arrange the fennel over the greens, pouring any remaining dressing over the fennel and greens.  Sprinkle evenly with shaved Pecorino and fresh ground pepper.

 

Serves 4-6

Pizza with Figs, Prosciutto, Carmelized Onions, Fig Balsamic and Arugula

by . Posted on

Pizza with Figs, Prosciutto, Carmelized Onions, Fig Balsamic and Arugula

  • Cornmeal for sprinkling
  • 1 each 1 lb. package purchased pizza dough
  • 2 cups Crumbled Gorgonzola Cheese (about 8 oz.)
  • 6 Small fresh or dried figs, cut into 1/3-inch slices
  • ¾ cup Diced Sweet onions
  • 4 Tbs Primo Early Harvest Spanish Picual or Organic Garlic EVOO, divided
  • 2 Tbs Primo Fig Balsamic Vinegar, divided
  • 2 Tbs Ground pepper
  • 8 Thin slices prosciutto cut into thin strips
  • 8 cups Arugula

 

Directions:

  1. Preheat oven to 450°F.  Sprinkle large rimless baking sheet generously with cornmeal.  Roll out dough on floured work surface to 12×10-inch rectangle; transfer to prepared sheet.  Brush dough with 2 Tbs Primo Picual EVOO. Sprinkle Gorgonzola over dough.  Sprinkle with pepper.
  2. In a sauce pan, sauté the onions in 1 Tbs Primo Picual EVOO over medium heat until translucent. Set aside.
  3. Place figs in medium bowl; drizzle 1 tablespoon Balsamic Vinegar over.  Set aside.
  4. Bake pizza until crust golden brown on bottom, 15 to 20 minutes.
  5. Immediately scatter prosciutto slices, covering pizza completely.  Arrange onions and fig slices atop prosciutto.  Bake until figs are just heated through, about 1-2 minutes.  Transfer pizza to cutting board.  Whisk remaining 1 tablespoon Balsamic Vinegar and EVOO in large bowl; add arugula.  Sprinkle with salt and pepper; toss to coat.  Mound salad atop pizza.  Cut into pieces and serve.

Mango Cucumber Salsa

by . Posted on

 Mango Cucumber Salsa

  • 1 firm-ripe mango, peeled, pitted, and diced
  • 1/2 English cucumber, diced
  • 2 Tablespoons finely chopped scallion
  • 3 Tablespoons fresh cilantro leaves, chopped
  • 1/2 sweet red bell pepper, chopped
  • 1 Tablespoon fresh orange juice
  • 1 Tablespoon Primo Serrano Honey Vinegar
  • 1 teaspoon Primo Persian Lime EVOO

Combine all ingredients in a bowl.  Season to taste with salt and pepper.

Dip chips or crackers or use to top grilled Salmon or Chicken breast.

Serves 2

WILD SMOKED SALMON & AVOCADO CROSTINI WITH OLIO NUOVO FAVOLOSA

by . Posted on

WILD SMOKED SALMON & AVOCADO CROSTINI WITH OLIO NUOVO FAVOLOSA

 

Ingredients
1 fresh, sweet baguette, sliced in to 1/2″ slices on the diagonal
12 oz. thinly sliced wild smoked salmon
3 ripe avocados, sliced thin
1 small red onion, sliced very thin
1 large garlic cloves cut in half
2 tablespoons fresh squeezed lemon juice
1/3 cup +2 tablespoons Primo Olio NuovoFavolosa Extra Virgin Olive Oil
pinch of sea salt, fresh ground pepper
1/4 cup flat leaf parsley, coarsely chopped

Directions
Whisk two tablespoon of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl.  Add the thinly sliced onions and toss to coat and set aside.

Preheat the grill to medium or heat a grill pan on the stove top over medium-high heat.  With a pastry brush, lightly brush both sides of each slice of bread with Primo Favolosa EVOO. Place the bread on the grill and toast until light golden brown and grill marks appear, flipping once during the process (take care not to burn the bread).

While the bread is still very warm, rub the cut garlic clove over both sides of the bread slice.  Allow the bread to cool completely, then begin layering by adding a slice of avocado.  Brush the sliced avocado with a small amount of the onion-lemon-olive oil mixture, and a grind of fresh pepper.  Add the smoked salmon, and top with a few slices of marinated onions and a sprinkle of chopped parsley.

Serve immediately

Makes about 30 appetizers