Chipotle Olive Oil

Chipotle Olive Oil

In stock

The smoky flavor of our Chipotle chili infused Olive Oil from Vine & Grind is great for marinating steaks or brushing on grilled chicken, pork & fish/seafood. Drizzle over grilled/roasted vegetables or pizza for a spicy meal! Excellent as a dipping oil for artisan breads, a finishing oil for soups, pasta or grain dishes. CHIPOTLE OLIVE OIL & BALSAMIC COMBINATIONS 18 year-old traditional balsamic, 12 year-old aged balsamic, Black Cherry balsamic, Fig balsamic, Red Apple balsamic, Strawberry balsamic, Raspberry balsamic, Blueberry balsamic, Chocolate balsamic, Cinnamon Pear balsamic, Espresso balsamic, Blackberry Ginger balsamic, Pomegranate balsamic, Tangerine balsamic, Maple balsamic, Vanilla balsamic, Honey Ginger balsamic, Sicilian Lemon balsamic, Peach balsamic, Cranberry Pear, Mango balsamic, Pineapple balsamic, Jalapeño balsamic, Serrano Honey balsamic, Coconut balsamic. SUGGESTED PROTEINS Beef, Pork, Poultry, Wild Game, Waterfowl, Lamb, Fish, Seafood SUGGESTED VEGETABLES Leafy greens, roasted/grilled vegetables, fruits (pineapple). VINAIGRETTE PREPARATION Combine 2 parts Chipotle Olive Oil with 1 part balsamic vinegar. Whisk together and serve. To emulsify dab in a small amount of dijon mustard or light mayo and continue whisking. Oil and balsamic will become creamy in appearance. Refrigerate remaining amount for up to 3 days. MARINADE PREPARATION Combine equal parts Chipotle Olive Oil with equal parts balsamic vinegar. We recommend preparing enough to cover the meat. Place in zip-lock bag and squeeze out air. Place in refrigerator for at least six hours. Note: For Fish, Seafood (catches from the water) we recommend rubbing the olive oil into the raw meat in the absence of the balsamic vinegar for approximately 30 minutes. We remove the balsamic during the marinade to eliminate the chance of the acidity in the vinegar from “cooking” the delicate meat. After cooking toss/drizzle meat with combination of Chipotle Olive Oil and Balsamic. HEAT APPLICATIONS Applying heat to any oil or balsamic may slightly reduce the original flavor profile. To bring back any lost flavors prepare a small amount of fresh marinade and drizzle over the finished product.

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