Filtering by Tag: Picual

Award-Winning Southern Hemisphere Oils Are Here!

The southern hemisphere oils are flowing in and they are fantastic!  Four new ones are on the shelf with more arriving next week.

Hojiblanca (Australia) - this aromatic oil is floral and grassy with a moderately pungent finish.  Winner of the coveted "Best of Class" award at the 2013 New York Olive Oil Competition.

Picual (Australia) - fruity and grassy with notes of green tomato and low bitterness.  Also a "Best of Class" winner at the New York competition.

Picual (Peru) - green and fruity with notes of parsley and a lingering peppery finish.  Another "Best of Class" winner!

Seared Albacore Tuna with Cherry Tomato Compote

1-1/2 pounds albacore tuna loin*
2 tablespoons + 1 tablespoon OLIVE & VINE Extra Virgin Olive Oil 
salt and fresh ground pepper to taste

Prepare a medium hot grill.  Rub the tuna with 2 tablespoons of olive oil and liberally salt and pepper.  Grill about 3 minutes on each side over indirect heat for medium rare.  (Tuna should be seared but left raw in the center, so don't overcook!).  Cut into serving pieces and top with the warm Cherry Tomato Compote.  Drizzle with remaining tablespoon of olive oil.  

* can substitute other fresh fish such as halibut, snapper, sea bass, grouper, salmon

For the Cherry Tomato Compote:

2 tablespoons + 1 tablespoon OLIVE & VINE Extra Virgin Olive Oil
1 small shallot, minced
1 clove garlic, minced
2 teaspoons capers in brine
1/4 cup white wine
1-1/2 cups mixed cherry tomatoes, halved
2 tablespoons fresh basil chiffonade, or chopped
sea salt and fresh ground pepper to taste

In a saucepan, heat the olive oil over medium heat.  Saute the shallot for 2 minutes until translucent.  Add the garlic and cook another minute.  Add the capers and wine and simmer for 2 minutes.  Add the cherry tomatoes and simmer gently another minute.  Allow the tomatoes to warm and soften but not break open. Salt and pepper to taste and gently fold in the basil.  Serve warm over the seared tuna.
Serves 4.