Since I do love ya, I wanted to share the most adorable store with you, and they will even ship to your door! Bodacious Olive, out of Pensacola, Florida, specializes in olive oil and vinegar in unbelievable combinations. Think Wild Mushroom and Sage or Milanese Gremolata olive oil. Or try the Blenheim Apricot or Cara-Cara Orange Vanilla balsamic vinegar.
Their oils and vinegars are organic, gluten-free and verified non-GMO. They offer web-orders, and if you are a foodie, or need a gift for one, I think you'll be thrilled by the offerings.
One thing I really like about the store is that they also offer up recipes to pair with their selections. Since it is warm here, and I know my friends to the north are getting cabin-fever, I thought I'd offer a recipe from their blog to get you in a tropical frame of mind (even if you are stuck indoors). Have a great week!
This tropical salsa is a perfect addition to fish to make a light and delicious entree for warmer months. In addition, try it with pork or grilled chicken! Bodacious Mango Balsamic may be substituted for the Pineapple, if you prefer.
2 ripe mangos, pitted and diced
1 20 oz. can of pineapple diced with juice
1/2 cup diced red pepper
1/2 cup minced red onion
2 Tbs. fresh lime juice
3 Tbs. Bodacious Olive Pineapple Balsamic Vinegar
2 jalapeno peppers, seeds removed, minced
1/4 cup chopped cilantro + fresh sprigs for garnish
1 Tbs. chopped mint leaves
Put diced mango in a large bowl. Drain pineapple and reserve juice. Add pineapple to the bowl with the mango and add red pepper, red onion, lime juice, pineapple balsamic, jalapeno, chopped cilantro, and mint leaves. Add 1/4 cup pineapple juice and mix gently. Refrigerate for at least two hours. Allow salsa to come to room temperature before serving.