Evilo Blog — Tuscan herb EVOO


Get Cooking with Himalayan Salt Blocks 4

You have probably enjoyed Himalayan Salt sprinkled on your food. But have you ever tried cooking or serving food on a Himalayan Salt Plate? If not, hold onto your fork, you are in for a serious treat.

What is a Himalayan Salt Plate?

Himalayan salt is rock salt that comes from the Punjab region of Pakistan. It consists mainly of sodium chloride and over 80 trace minerals and elements. The characteristic pink color comes from iron oxide. Himalayan salt blocks are large slabs of the salt.

OK, So What is so Special About Them?

Due to their low porosity and moisture content, Himalayan salt plates can be both heated and cooled to extreme temperatures. They also hold that temperature for an extended period of time. Their crystalline structure produces an even distribution of temperature, which allows foods to be cooked or cooled evenly.

Don’t worry about your food tasting like a salt lick. Again, due to the low porosity and moisture content, the block imparts only a moderate saltiness which is more complex and flavorful than table salt.

Lastly, Himalayan salt plates are naturally anti-microbial.

How do I use It?

You can both cook and chill foods on a Himalayan Salt Plate. You can also use them to hold foods at temperature and to serve foods. When cooking, it is important to slowly heat your Himalayan salt plate. This helps prevent cracking.

You can also chill foods and use your salt plate to serve cold appetizers. In fact, foods cure through contact with the salt (like sashimi or other raw foods). Simply leave your plate in the freezer or refrigerator for a few hours.

How do I Take Care of It?

Follow these tips to get the most out of your Himalayan Salt Plate:

— Designate a top and bottom side.
— Use a sturdy rack for transport and high heat resistant gloves when handling a heated salt plate.
— Do not oil the block. Oil can work its way into cracks or fissures and become rancid or even catch fire when heated.
— To clean your block, let it come to room temperature, then use a sponge or scrubber with a small amount of water. Pat it dry and let it sit out for several hours for any moisture to evaporate.
— Never use soap.
— Let your salt plate rest for at least 24 hours before heating it again.

At EvilO, we have Himalayan Salt Cooking Plates and Serving Trays from The Spice Lab. Come down and get one for yourself!


Watermelon and Feta on a Salt Block

(by Mark Bitterman)

1 (8 by 12 by 2-inch) salt block platter
4 (1/2-inch-thick) quarter slices large watermelon, rinds removed
3 ounces feta, crumbled
6 fresh mint leaves, slivered

1. Chill the salt block platter in the refrigerator for at least two hours.
2. Arrange the melon slices on the block, slightly overlapping - the more the overlap, the less salt imparted to the melon. Scatter the feta and mint leaves on top. Serve immediately. For added pop, allow the dish to stand 20 minutes before serving.

Salt Block Asparagus
(adapted from Simple Healthy Kitchen)

1 pound fresh asparagus
1 tablespoon Garlic Mushroom EVOO
Black pepper, to taste
1 salt block

1.  Place the salt block in the oven, then heat oven to 400F.
2.  Coat the asparagus with olive oil and black pepper.
3.  When oven reaches 400F, place the asparagus on the salt block.
4.  Cook for ~10 minutes, turn over at 5 minutes.

Baked Salmon on Himalayan Salt Block
(adapted from b-Metro)

6 tablespoons Tuscan Herb EVOO
juice of 1 lemon
3 shallots, halved
2 cloves garlic
1 teaspoon black pepper
1.5 pounds salmon, cut into 2 pieces

1.  Place olive oil, lemon juice, shallots, garlic, and black pepper in food processor. Process until smooth.
2.  Marinate salmon in the olive oil mixture for 1 hour in the refrigerator.
3.  Place salt block in oven, then heat oven to 400F.
4.  When oven reaches 400F, place salmon on salt block. Cook for 7-10 minutes on each side.

Friday Favorites 9/2/16 0

It’s been a BIG week at EvilO. We received a HUGE shipment of delicious olive oils and balsamic vinegars, and we’re eager to share them with you. Here are some of our favorite things this Friday:

Old favorites, back in stock. We are thrilled that some of our favorite oils and vinegar are back. We’ve restocked the shelves with Tuscan Herb EVOO, Jalapeño EVOO, Garlic EVOO, Garlic Mushroom EVOO, Peach White Balsamic Vinegar, Bordeaux Cherry Balsamic Vinegar, and 25 Star Balsamic Vinegar. We also have a limited amount of Blueberry Dark Balsamic Vinegar. Hurry down to stock up on your favorites.

Labor Day Weekend. It’s time for the last big cookout of the summer. Some of our cookout favorites include:

Hot Springs Jazz Fest and Blues Fest. Make your way downtown to celebrate TWO music festivals this weekend.

The Spice Lab’s Bloody Mary Sea Salt. Perfect for Labor Day weekend brunches.

What are your favorites this Friday?

Get Your Grill On 0

Labor Day weekend is upon us, and EvilO has the ingredients you need for the best BBQ on the lake. Here are some suggestions for appetizers, grilling, salads, and even dessert.


Try these unique and delicious combinations for both marinades and drizzling on your grilled dishes.
Garlic EVOO with Hickory Dark Balsamic Vinegar
Jalapeno EVOO and Pineapple White Balsamic Vinegar
Smoked Hickory EVOO with Pear White Balsamic Vinegar
Chipotle EVOO with Garlic Dark Balsamic Vinegar
Tuscan Herb EVOO with Italian Lambrusco Red Wine Vinegar
— Rosemary EVOO, Meyer Lemon EVOO with Garlic Dark Balsamic Vinegar
Garlic EVOO with Honey Ginger White Balsamic Vinegar

In addition, our 25 Star Dark Balsamic Vinegar tastes fantastic drizzled over grilled steaks.

Salad Dressings

It may be the beginning of September, but temperatures are still hot. If you plan on serving a salad at your holiday gathering, check out these tasty salad dressing ideas.

Garlic EVOO with Italian Lambrusco Red Wine Vinegar
Tuscan Herb EVOO with Garlic Dark Balsamic Vinegar
Basil EVOO with Strawberry White Balsamic Vinegar

Our Salad Sprayer makes dressing salads (and veggies) easy and convenient. They feature 2 chambers to keep your oil and vinegar separate. You control the percentage of oil to vinegar to spray on your salad. Choose from 100% oil or vinegar and anything in between.


Yes!! Oil and vinegar compliment your desserts, too. From simple garnishes to baked goods, there is a decadent dessert idea for you.

Blood Orange EVOO compliments chocolate very well. In fact, it’s addictive. Use it in place of other oils or fats in your recipes for brownies, chocolate cake, or chocolate cupcakes. You’ll be hooked.
Blood Orange EVOO and Chocolate Dark Balsamic Vinegar drizzled over ice cream or cheesecake. Or, use it as a dipping sauce for angel food cake.
Coconut White Balsamic Vinegar and Pineapple White Balsamic Vinegar drizzled over ice cream, fruit, or cheesecake.


Jalapeno EVOO or White Balsamic Vinegar, Garlic Cilantro EVOO or Dark Balsamic Vinegar taste great added to salsa, guacamole, or black beans.
Chipotle EVOO goes great with our Sassy Italian bread dipper.
— Pair Basil EVOO with Sassy Italian bread dipper and Fleur de Sel finishing salt.

​We’d love to help create the perfect combination for your Labor Day celebrations. Come down to the shop and sample all our oils and vinegars.

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.