Staff Favorites

max's Pick:
Biolea Olive Oil

I simply adore Biolea olive oil from the Astrikas Estate in Crete. Pressed from only koroneiki olives, it is superbly silky and smooth, with herbaceous aromas that give way to a pleasant peppery finish. I use it to make wonderful vinaigrettes with chardonnay vinegar and strawberry or raspberry preserves. It is also fantastic drizzled over pasta or fresh mozzarella.

February 14th, 2013 by max
Recipes to Try

Ventresca Salad with Citrus Vinaigrette

Serves 4

Ingredients:

  • 1 tin Ortiz Yellowfin Ventresca Tuna
  • 1 bunch arugula or spicy greens
  • 1/3 cup Meski olives, pitted and quartered
  • 1/4 cup Marcona almonds, toasted and roughly chopped
  • Half of a grapefruit
  • 1/8 cup freshly squeezed orange juice
  • 1/8 cup Agro Dulce white wine vinegar
  • 1/4 cup extra virgin olive oil
 Peel grapefruit with a sharp knife down to the flesh, removing all the rind and membrane. Cut the sections free, slicing carefully along the membranes.

Combine the orange juice, white wine vinegar, and olive oil in a bowl and whisk together. Add salt and pepper to taste.

Toss arugula and grapefruit with vinaigrette. Top with ventresca tuna, and finish by lightly sprinkling on Marcona almonds and Meski olives.

August 29th, 2012 by Zingerman's Deli
A Few of our favorites producers

Rick’s Picks

ricks-picksVegetable-pickling producer from NYC was featured in Bon Appetit’s ‘Best Eats in All 50 States’ in 2009. Bon Appetit’s recommendation: the Smoked Okra.
Our recommendation: the People’s Pickles.
rickspicksnyc.com