For the next few weeks Oil & Vinegar is returning to its roots with our Extra Virgin Olive Oil promotion. After years of searching, Oil & Vinegar finally found a Moroccan olive oil that meets all the requisites to sit on our amphora wall. Produced from olives grown on three family owned estates located at the foot of the Atlas Mountains, the olives are constantly monitored to ensure optimal ripeness and make sure that there is only a 20 minute lapse between harvesting and grinding. This oil is made with 30% Moroccan Dahbia olives and 70% Spanish Arbequina olives. This oil has an acidity of 0.2%, a well-balanced taste and complex profile. The initial bouquet is of ripe olives with secondary aromas of apple and banana. It also has hints of almond, tomato, fennel and artichoke. On the pallet it is slightly sweet, and reminds you of almonds with a fruity, slightly bitter finish. It is kosher certified and has one an array of awards around the world. 
Use this or any of our oils with this recipe for Parmesan Twists:INGREDIENTS
· 1 package puff pastry
· 1 tablespoon EV Olive oil
· 1 tin Parmesan Dipper herbs
PREPARATION
Preheat the oven to 425°F. Mix the Dipper herbs with some water and olive oil to make a paste. Spread the Dipper herbs on a sheet of puff pastry and cut this in strips about 1/2 inch wide. Twist the strips 2 times so they form a spiral. Place on a greased cookie sheet and bake for 12 minutes until golden brown. Try with all our dippers for an array of great flavors!
For a printable version of the recipe or to purchase ingredients on line click here!
