RECIPES

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3/4 Cup Heart of Oaks Extra Virgin Olive Oil

2 medium Chopped Shallots

1/4 Cup Champagne Vinegar

2 Teaspoons Digon Mustard

Juice of 1 Meyer Lemon

Salt and Pepper to taste

In a small bowl, combine finely chopped shallots, mustard, lemon juice and vinegar

Whisk together.

While whisking constantly, slowly drizzle in olive oil.

Season with salt and pepper.

A VARIATION OF A RECIPE USED BY HAIG FROM HIS DAYS AS A SOUS CHEF IN THE 1960'S

1 Sour Dough Baguette

Heart of Oaks Extra Virgin Olive Oil

Garlic Powder

Paprika

Parmesan Cheese

Slice your Baguette into rounds, 1/2 inch thick and lay out on a cooking tin.

Slather your olive oil on the top of each piece.

On top of that, a liberal dose of Garlic Powder, Paprika, and grated Parmesan Cheese.

Put in a broiler for no more than two minutes.

Warning....Don't take your eyes off of it!  Over-cook it and you've ruined it, and maybe set off your smoke alarm.  When the Parmesan Cheese starts to curdle under the heat, pull it out.  Goes great with any pasta dish, or just to dip in more of our Tuscan Style Olive Oil.