Bristol Farms Olive Oil and Balsamic Vinegar

Fiddlehead Ferns

Olive oil is the ultimate kitchen staple. From cooking to drizzling and dipping, every kitchen needs the perfect bottle of olive oil. Bristol Farms Extra Virgin Olive Oils (EVOO) are fresh-pressed with hand-picked olives and full of flavor. It is offered in three varieties: Californian, Italian, and Spanish.

Naturally, we started in our own backyard with Californian Olive Oil, freshly pressed without high heat or solvents. Peppery with a rich mouthfeel, it’s certified extra virgin by the California Olive Oil Council (COOC), as well as certified Kosher by the Orthodox Union.

Nestled in the Umbrian region of Italy, just east of Tuscany, olive orchards are surrounded by lush green hills and gleaming rivers. Handpicked in the traditional shaker style throughout the month of November, Bristol Farms Italian Olive Oil brings a bold and herbaceous aroma.

Bristol Farms Spanish Olive Oil is created from a select blend of Arbequina, Picual, and Hojiblanca olives. The result? Renowned aromatic flavors, an unbelievably buttery flavor, and distinct notes of ripe fruit.

Try the full trio, but don’t forget our Balsamic Vinegar! Imported from Modena, Italy, Bristol Farms Balsamic Vinegar is made using classic old-world techniques, a 120-year-old recipe, and world-renowned grapes, each batch aged in oak casks to yield a full range of red fruit flavor with balanced acidity.

Here’s an often-overlooked tip: EVOO and balsamic aren’t just for savory dishes. Get ready to delight everyone at your table with these unbelievable desserts:

Griddle Corn Cake with Roasted Strawberries, Whipped Ricotta & Balsamic Vinegar

1⁄4 cup Bristol Farms Balsamic Vinegar
5.75 oz coarse grain polenta cornmeal
2.5 oz all-purpose flour
2.5 oz pastry flour
1.5 oz sugar
3/4 teaspoon kosher salt
1⁄8 teaspoon baking soda
1⁄8 teaspoon baking powder
8.5 fl oz buttermilk
2 oz local honey
2 large eggs, whisked together
6 oz unsalted Irish butter, melted and cooled
1.5 lb strawberries, green tops removed
4 tablespoons powdered sugar
2 cups sheep’s milk ricotta cheese
2 tablespoons Bristol Farms Italian Olive Oil

1. For the roasted strawberries: Preheat your oven to 425°F.
2. Line a sheet pan with parchment paper.
3. Sit the strawberries on the parchment paper, cut side down with the tips pointing up.
4. Evenly dust or sift 3 tablespoons of powdered sugar on top of the strawberries.
5. Roast for 15 minutes or until the strawberries are juicy and the tips have slightly caramelized.
6. Remove from the oven and set aside.
7. Preheat oven to 400°F.
8. In a large mixing bowl whisk together cornmeal, AP flour, pastry flour, sugar, salt,
baking soda, and baking powder until well combined.
9. In a separate medium-sized mixing bowl, add buttermilk, honey, eggs, and 3.5 oz of cooled, melted butter. Whisk until combined.
10. Divide the rest of the melted butter between four cast iron pans, with your finger spreading the butter around the entire inside of the cast iron.
11. Spoon 1 cup of batter into each cast iron pan, spread out the batter with the back of a spoon.
12. Place the cast iron pans into the oven and bake until the top looks dry. To test doneness, place a toothpick into the center of the cake and pull out. If the toothpick is dry, the cake is done. If the cake is still wet, return the cast iron pans to the oven and continue baking for another 3 minutes.
13. When cakes are done, remove from the oven and let sit at room temperature.
14. Add all of the ricotta to a mixer. Using the whisk attachment, add the rest of the powdered sugar to the bowl and mix on high speed until the ricotta is fluffy.
Alternatively, mix by hand using a large bowl and whisk.
15. Spoon whipped ricotta over the top each corn cake. Add strawberries on top of the ricotta cheese. Drizzle a half tablespoon of balsamic vinegar and a half tablespoon of extra virgin olive oil over the top of the strawberries. Buon Appetito!

Fiddlehead Ferns

Olive Oil Gelato with Macerated Blackberries

3/4 cup Bristol Farms Italian EVOO + 2 tablespoons for finishing
6 large egg yolks
1/4 cup corn starch
3 cups whole milk
3⁄4 cup + 2 tablespoons sugar
1⁄4 cup nonfat dry milk powder
2 tablespoons light corn syrup
1⁄2 tsp kosher salt
1 cup heavy whipping cream
8 oz ripe blackberries
1 teaspoon sugar

1. Fill a large mixing bowl with ice water and set a smaller bowl inside. Set a fine mesh strainer, inside the smaller bowl.
2. Whisk the egg yolks and cornstarch together in a medium-sized mixing bowl.
3. Combine the milk, sugar, milk powder, corn syrup, and salt in another bowl in a 4-quart saucepan and whisk to break up and dissolve the milk powder.
4. While gently whisking, heat the milk mixture over high heat until it begins to bubble, and immediately turn off the heat.
5. In a small stream, slowly add 1⁄2 cup of the hot milk mixture to the bowl with the eggs. Remember to constantly whisk. Continue to add the milk a half cup at a time, whisking constantly, until you have added about half of the milk mixture.
6. Pour the egg and milk mixture into the saucepan with the rest of the milk mixture.
7. Turn the heat to medium-low and stir constantly with a wooden spoon. Stir until the gelato base thickens enough to coat the back of the spoon.
8. Turn off the heat and immediately pour the gelato base through the strainer, into the
small bowl set over ice water.
9. Set the bowl aside until the gelato base cools to room temperature. Transfer the base to an airtight container and refrigerate for 2 hours and up to 2 days.
10. When you’re ready to make the gelato, remove the base from the refrigerator and into a medium-sized mixing bowl.
11. Whisk in the heavy cream and extra virgin olive oil.
12. Pour the base into your gelato or ice cream maker and start the machine according to your machine’s instructions.
Alternatively, place into a large, shallow dish. Cover securely. Freeze. Remove every 30-40 minutes and mix well to break up ice crystals. Once the gelato has reached a frozen yogurt texture, let freeze until solid.
13. While the gelato is forming, put the blackberries into a small bowl, sprinkle 1 tsp of sugar. Using the back of a fork or your fingers, macerate the blackberries until they are broken up. Keep them a little chunky.
14. When the gelato is finished, scoop the gelato right from the machine into a bowl(s), add 1 tablespoon of macerated blackberries over the top of each bowl and drizzle 1 tsp of olive oil over the top of the blackberries. Buon Appetito!

Feeling inspired? Tag us @bristolfarms – we can’t wait to see your creations.

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