Skip to main content

Partnering with The Quail & Olive, Carmel Valley

By

Complimentary products were provided for these posts and this page may contain affiliate links.
However, all opinions expressed here are my own. 
 

I was recently introduced to Annelise Brabeck, the lovely and knowledgeable proprietress of The Quail & Olive* in Carmel Valley. I'm excited to announce that I will be partnering with her to create and share recipes using her oils, vinegars, and other pantry items. 


I am so excited about the possibilities and I'll be linking everything here so that you can find all of recipes and posts easily. Now to research about these oils and vinegars...and to decide what to make first! 


Products are listed alphabetically with links to the webstore and my creations made with the products.
    Arbequina Olive Oil (here)

    Basil Olive Oil (here)

    Butter Flavored Olive oil (here)

    Doctor's Blend Olive Oil (here)

    Elderberry Balsamic Vinegar (here)

    Garlic Olive Oil (here)

    Olio Nuovo (here)

    Pacific Spice Vinegar (here)

    Plum Basil Balsamic Vinegar (here)

    Raspberry Basil Vinegar (here)

    Star Anise and Vanilla Bean Balsamic (here)

    Taggiasca Olive Oil (here)
    Triple A Olive Oil (here)

    Tuscan Blend Olive Oil (here)

    Tuscan Melody Balsamic Vinegar (here)

    Vegan Bacon Olive Oil (here)


    You may find The Quail & Olive...


    on the web, on Facebook, on Instagram, on Twitter

    *Disclosure: I receive compensation in the form of complimentary products for recipe development 
    and generating social media traction. All opinions are my own.

    Comments

    Post a Comment

    Popular posts from this blog

    Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

    By
    This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
    5 comments
    Read more

    Homemade Lorna Doone Cookies #SundayFunday

    By
    Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry...
    6 comments
    Read more

    Quick Pickled Red Onions and Radishes

    By
    If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce...
    1 comment
    Read more