O Aged Sherry Vinegar

$11.99

Aromatic. Smooth & toasty.

Lightly floral, smoky and oh-so-smooth. Made with sun-ripened palomino grapes and aged slowly in toasted white oak barrels. Intriguing hints of almond and apricot. Sherry-o, baby.

Spritz over grilled veggies, fish or tofu. Blend with O Artisan Extra Virgin Olive Oil and chopped shallots for a classic vinaigrette. Drizzle over sliced cherry tomatoes. Pairs fabulously with smoked paprika. Brings fall soups to life with a splash.

Featured in a June issue of Cook's Illustrated, O Sherry Vinegar “…edged out the competition.”

Recipes

Ingredients

Aged California sherry vinegar, apricot juice.

Nutrition Facts

Sauteed Mushrooms w/Polenta by @a.conscious.kitchen

@a.concious.kitchen

Ingredients

For the Mushrooms

2 pounds cremini mushrooms
2 tablespoons olive oil
2 tablespoons unsalted butter (optional)
2 cloves garlic (chopped)
1 tablespoon Aged Sherry Vinegar
2 tablespoons fresh parsley (chopped)
1⁄4 teaspoon pepper
1⁄4 teaspoon salt

Ingredients

For the Polenta

4 cups water
1 cup polenta
1 teaspoon salt
2 tablespoons butter (optional)

Instructions

Clean the mushrooms by wiping off any drift with a slightly damp paper towel. Slice into 1⁄2 inch thick slices.
Saute the mushrooms. In a large skillet, add olive oil over low-medium heat. Then add in butter (if using) and mushrooms. Saute the mushrooms for about 8-10 minutes, stirring occasionally. Then add in garlic, vinegar, salt and pepper. Let cook, stir occasionally.
Once the mushrooms are golden brown and fully cooked, remove from heat. Stir in fresh parsley. Taste and adjust seasonings as desired.
Make the polenta. Bring water to a boil. Add salt and slowly stir in polenta. Reduce heat to low and simmer, whisking often until the poletna starts to thicken. About 5 minutes.
Then, cover with lid and cook for about 25 minutes, whisking every 5 minutes. Once the polenta becomes too thick, stir with a wooden spoon.
Polenta is done when it’s a creamy texture and the individual grains are soft and tender. If using butter, stir into polenta until melted.

Notes

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O California Extra Virgin Olive Oil

$20.99

Bright, fruity, and fragrant. Crafted from 100% California grown olives.

Delicious, bright, and fruity with hints of almond and apple. A premium blend of our favorite olive varietals. Arbequina, Koroneiki, Arbosana, and Chiquitita olives grown in fertile California soil. Family farmed with love.

Crushed within hours of harvest to ensure high polyphenol and antioxidant richness. Fragrant and sumptuous. Award-winning goodness. Uniquely complex, naturally.

Pairs perfectly with O vinegars, sea salt, and freshly cracked pepper to enliven vegetables, proteins, and pastas with wholesome flavor. Elevate your cooking effortlessly.

Recipes

Ingredients

California cold pressed, extra virgin olive oil

Nutrition Facts

Blood Orange Poppy Seed Cupcakes

@shrtstackkitchen
12 Servings
Bake: 16 to 18 Minutes

Are you crazy about citrus season as I am? It’s one of my favorite things to utilize because it’s the most versatile ingredient. From sweet desserts, to savory meals, to refreshing cocktails, there isn’t anything citrus can’t do!

Ingredients

¾ Cup (90g) All-Purpose Flour
¾ Cups (90g) Cake Flour *see note below
1 ¼ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¼ Teaspoon Sea Salt
2 ½ Teaspoons Poppy Seeds
¾ Cup (150 grams) White Sugar
2 Teaspoons of Orange Zest **see note below
½ Cup + 1 Tablespoon (113g) Extra-Virgin Olive Oil
2 Large Egg, room temp
⅔ Cup (151g) Full-Fat Sour Cream (or Greek Yogurt), room temp
3 Tablespoons Blood Orange Juice (or regular orange juice)
1 Tablespoon Vanilla Paste or Extract

Orange Cream Cheese Frosting

8 Ounces (227g) Full-Fat Cream Cheese, room temp ***see note below
½ Cup (113g | 1 Stick) Butter, room temp
3 ½ to 4 Cups (396g to 454g) Powdered Sugar
3 Tablespoons Blood Orange Juice
½ Teaspoon Vanilla

Instructions

Position a rack in the center of your oven and preheat to 350ºF (176ºC).

Add muffin liners to a 12-cup muffin pan and set aside.

In a medium sized bowl, combine all-purpose flour, cake flour, baking powder, baking soda, poppy seeds and salt; set aside.

In a large mixing bowl, combine grated orange zest and white sugar. Using your fingers, rub the mixture together until it becomes fragrant.

With an electric mixer, whisk together the orange sugar mixture, extra-virgin olive oil and eggs until light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl half way through.

Add the sour cream, blood orange juice and vanilla extract and mix until well combined. About 1 minute.
In 2 additions, sift in the dry ingredients (flour, baking powder, baking soda, poppy seeds & salt) and mix on low speed just until combined. Do not overmix!

Evenly distribute the batter into each cupcake liner, filling each about ⅔ full. Use a standard ice cream scoop to make distributing the batter into the liners much easier.

Bake for 16-18 minutes or until a toothpick comes out clean.

Allow cupcakes to cool completely before making the cream cheese frosting.

In a large mixing bowl, whisk together cream cheese and butter until smooth. Add 3 ½ cups of powdered sugar, 3 tablespoons blood orange juice and ½ teaspoon of vanilla; mix on low speed until combined. If you’d like a thicker frosting, add another ½ cup of powdered sugar.

Transfer frosting to a piping bag fitted with a star tip and frost your cupcakes. Alternative, you can just spoon frosting onto your cupcakes and spread with an offset spatula for a rustic look. Enjoy!

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Notes

Store in an airtight container at room temperature for up to 3 days or up to 5 days in the fridge.

O California Extra Virgin Olive Oil

$20.99

Bright, fruity, and fragrant. Crafted from 100% California grown olives.

Delicious, bright, and fruity with hints of almond and apple. A premium blend of our favorite olive varietals. Arbequina, Koroneiki, Arbosana, and Chiquitita olives grown in fertile California soil. Family farmed with love.

Crushed within hours of harvest to ensure high polyphenol and antioxidant richness. Fragrant and sumptuous. Award-winning goodness. Uniquely complex, naturally.

Pairs perfectly with O vinegars, sea salt, and freshly cracked pepper to enliven vegetables, proteins, and pastas with wholesome flavor. Elevate your cooking effortlessly.

Recipes

Ingredients

California cold pressed, extra virgin olive oil

Nutrition Facts

Blood Orange Poppy Seed Cupcakes

@shrtstackkitchen
12 Servings
Bake: 16 to 18 Minutes

Are you crazy about citrus season as I am? It’s one of my favorite things to utilize because it’s the most versatile ingredient. From sweet desserts, to savory meals, to refreshing cocktails, there isn’t anything citrus can’t do!

Ingredients

¾ Cup (90g) All-Purpose Flour
¾ Cups (90g) Cake Flour *see note below
1 ¼ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¼ Teaspoon Sea Salt
2 ½ Teaspoons Poppy Seeds
¾ Cup (150 grams) White Sugar
2 Teaspoons of Orange Zest **see note below
½ Cup + 1 Tablespoon (113g) Extra-Virgin Olive Oil
2 Large Egg, room temp
⅔ Cup (151g) Full-Fat Sour Cream (or Greek Yogurt), room temp
3 Tablespoons Blood Orange Juice (or regular orange juice)
1 Tablespoon Vanilla Paste or Extract

Orange Cream Cheese Frosting

8 Ounces (227g) Full-Fat Cream Cheese, room temp ***see note below
½ Cup (113g | 1 Stick) Butter, room temp
3 ½ to 4 Cups (396g to 454g) Powdered Sugar
3 Tablespoons Blood Orange Juice
½ Teaspoon Vanilla

Instructions

Position a rack in the center of your oven and preheat to 350ºF (176ºC).

Add muffin liners to a 12-cup muffin pan and set aside.

In a medium sized bowl, combine all-purpose flour, cake flour, baking powder, baking soda, poppy seeds and salt; set aside.

In a large mixing bowl, combine grated orange zest and white sugar. Using your fingers, rub the mixture together until it becomes fragrant.

With an electric mixer, whisk together the orange sugar mixture, extra-virgin olive oil and eggs until light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl half way through.

Add the sour cream, blood orange juice and vanilla extract and mix until well combined. About 1 minute.

In 2 additions, sift in the dry ingredients (flour, baking powder, baking soda, poppy seeds & salt) and mix on low speed just until combined. Do not overmix!

Evenly distribute the batter into each cupcake liner, filling each about ⅔ full. Use a standard ice cream scoop to make distributing the batter into the liners much easier.

Bake for 16-18 minutes or until a toothpick comes out clean.

Allow cupcakes to cool completely before making the cream cheese frosting.

In a large mixing bowl, whisk together cream cheese and butter until smooth. Add 3 ½ cups of powdered sugar, 3 tablespoons blood orange juice and ½ teaspoon of vanilla; mix on low speed until combined. If you’d like a thicker frosting, add another ½ cup of powdered sugar.

Transfer frosting to a piping bag fitted with a star tip and frost your cupcakes. Alternative, you can just spoon frosting onto your cupcakes and spread with an offset spatula for a rustic look. Enjoy!