Evilo Blog — Garlic Cilantro EVOO

Flavors of the Week, 10/24/16 0

Welcome to Monday! We’re bringing you some incredible pairings this week, that will be perfect for a variety of dishes. Make time this week to come downtown and try them out. You’ll be hooked just like we are.

Garlic Mushroom and Hickory: We’ve paired our best seller Garlic Mushroom EVOO with Hickory Dark Balsamic Vinegar. This combination will elevate anything you throw on the grill. Marinate steaks, pork chops, or chicken for a few hours before grilling.

Garlic Cilantro and Serrano Chile Honey: This combination will highlight all your Mexican dishes. Add some to salsa, guacamole, or pico de gallo. Drizzle over tacos or taco salads. Marinate meat for fajitas in this combination. Our Garlic Cilantro EVOO and Serrano Chile Honey Vinegar were meant for each other.

Meyer Lemon and Raspberry Ginger: This fresh and light pairing of Meyer Lemon EVOO and Raspberry Ginger Light Balsamic Vinegar will make you swoon. It’s perfect for Asian salads and stir-fries. Use it as a dipping sauce for spring rolls and wontons.

Garlic Cilantro Honey Salmon
(adapted from Julia’s Album)

1 pound salmon
1 tablespoon Garlic Cilantro EVOO
salt and pepper, to taste
2 tablespoons Serrano Chile Honey Vinegar
1 tablespoon freshly squeezed lime juice
2 tablespoons fresh cilantro, chopped
3 cloves garlic, minced

Preheat oven to 400ºF.

Pat dry salmon and brush 1 tablespoon EVOO. Make sure to cover all sides of the salmon. Season with salt and pepper.

Place salmon on a large piece of foil. Fold up sides and ends (1 to 2 inches high) tightly around the salmon. Place on a baking sheet.

In a small bowl, combine vinegar, lime juice, cilantro, and garlic. Spread this mixture over the salmon.

Leaving foil open, place salmon in the oven and bake for 15 to 20 minutes.

Carefully remove salmon from foil. Separate salmon from the skin that remains stuck to the foil. Transfer to a serving dish. Carefully top the salmon with the sauce remaining in the foil.

Why Us? 0

Why Us?

Why choose olive oils from EvilO? Besides the fantastic taste, the large selection of flavors, and the endless ways to enjoy our oils, we want assure you we offer only the high quality oils. From regional to naturally flavored to infused, all our oils meet the strictest standards. Here is a look at what makes our oils so special.

High Standards

Our supplier starts with the best quality, unrefined Extra Virgin Olive Oil. The oils are regionally grown in places such as Chile, Argentina, Italy, Spain, and Australia. Then, the International Olive Council certifies the quality of all the oils we carry in our store. Every lot is tested and certified as 100% Extra Virgin Olive Oil by approved laboratories.

We carry the following unflavored, 100% Extra Virgin Olive Oils:
— Mission: From California, a smooth and velvety olive oil, great on chicken and pork.
— Picual: From Chile, bold flavor with a peppery finish.
— Umbria: From Italy, sweet with a bitter sensation, pairs well with Lambrusco red wine vinegar and hickory, garlic, or jalapeño balsamic vinegar.
— Tres Oliva: From Spain, olive oil from 3 different varieties of olives. Aromatic, ripe, and fruity. A true taste of olives.
— Barnea: From Australia. Has herbal notes and mild bitterness. Nicely balanced.

Naturally Flavored Olive Oils

High quality, extra-virgin olive oil is combined with natural concentrates and extracts to produce our delicious flavored oils. Our naturally flavored selections include:

— Blood Orange: Features the taste of fresh oranges. Goes great with dark chocolate or in brownies.
-- Butter (EvilO Olio): Blends the taste of olives with butter. Perfect on popcorn or baked potatoes.
-- Meyer Lemon: Aromatic and light, this oil is perfect in salads, as a bread dipper, or drizzled over fresh hummus.
— Persian Lime: Tastes crisp and fresh. Pairs well with pear balsamic vinegar as a salad dressing. Drizzle over fish.
— Sage and Onion: This oil is an excellent addition to mashed potatoes or stuffing.
— Smoked Hickory: Imparts the flavors of cooking over an open fire. Mix with garlic balsamic vinegar for a chicken marinade. Also great added to a pot of beans. Pair with pineapple or pecan praline balsamic vinegars.
— White Truffle: Has a slight garlicky and pepper flavor. Use it with white fish or shellfish. Also, it is good drizzled on pasta, risotto, egg dishes, or pizza.
— Black Truffle: Posses a more robust flavor than white truffle. Drizzle it over red meat. Just like white truffle, it also tastes great drizzled over pasta, risotto, egg dishes, or pizza.

Infused Olive Oils

Extra virgin olive oil is filtered without chemicals or heat to make pure olive oil. This removes any inherent or distinct flavors. Next, herbs, spices, or fruit are steeped in the oil for 6 to 8 weeks to produce olive oils with incredible flavor profiles. Choose from these infused oils:

— Basil: The bright, fresh taste of basil is perfect in salad dressings, as a bread dipper, or on pasta. Pairs well with garlic or lemongrass mint balsamic vinegars.
-- Chipotle: An ideal balance of smoke and heat. Chipotle infused olive oil works well with grilled or smoked meats, as a bread dipper, or added to salsa.
— Garlic: Fragrant and crisp garlic makes this a favorite choice. Pairs with hickory balsamic to make a memorable marinade for poultry and grilled veggies.
— Habanero: This oil is no joke. It’s HOT! Combine with pineapple balsamic for a sweet and sassy marinade.
— Jalapeno: Spicy and flavorful. Tastes great added to salsa or guacamole.
— Rosemary: Full of flavor and aroma. Drizzle on poultry or fish or use in salad dressings. Makes a great bread dipper.

Fused Olive Oils

These oils are a combination of infused and naturally flavored oils. This produces delectable flavors you will love! We offer the following selection:

— Tuscan Herb: Bursting with the flavors of Tuscany! You’ll love this as a bread dipper or drizzled over chicken or pasta.
— Garlic Cilantro: Makes a great accompaniment to Mexican dishes. Drizzle over tacos, fajitas, guacamole, or salsa.
— Garlic Mushroom: An all-time favorite! We love to use it on chicken or grilled veggies. Also goes well with pasta or salad dressings.
— Herbs de Provence: Features the flavors of Provence. Brush on rolls before baking, drizzle over grilled veggies or use in marinades and salad dressings.

Stop by today and taste the difference. We love to help customers discover the delights of high quality, true olive oil.