If you are someone who loves gourmet gifts and enjoy doing tasting parties, The Olive Tap is a great way to go. I received a couple samples of Balsamic Vinegar and Tuscan Herb Olive Oil and fell in love.
Ok, I actually have no idea what to do with Balsamic Vinegar, but I plan on finding a recipe that includes it. The Olive Oil, I dipped bread in it. I have to admit, if I had been given a large bottle of the Tuscan Herb Olive Oil, it would’ve been gone within a week I loved it so much.The Olive Tap uses 100% EVOO (extra virgin olive oil) and they’ve won awards both here and abroad! A couple of their other Herbal Oils I’d like to try are the Garlic and Scallion. Those would be so great with zucchini! They also have a citrus line that would be so good with a main course like chicken, beef, or seafood!
They don’t stop there with their products. They offer Barbeque Sauces, Marinades, Vinaigrettes, and Culinary Sauces. If you have any special occasions coming up, they even offer Gift Baskets for personal and Corporate events.
Now, when I lived in Seattle, I went to the Chateau St. Michelle and did a wine tasting there years and years ago. I never imagined I’d find one for tasting oils and vinegars! They have several locations in: IL, OH, CO, and FL. I’m hoping the next time I go down to see the in-laws we’ll be able to head over to the Downers Gove location and try them out!
To stay up to date on all things The Olive Tap make sure you follow them:
Check out this recipe and see what you think!
Chocolate Chipotle Cake
1 cup plus ½ tsp unsweetened cocoa
2 ¾ cups flour
1/4 cup granulated sugar
1 cup packed light brown sugar
1 tablespoon The Olive Tap® Cinnamon
2 teaspoon baking soda
½ teaspoon The Olive Tap® Cayenne Pepper
½ teaspoon salt
2 cups lowfat milk
½ cup mild olive oil such as The Olive Tap®’s Arbequina or Mission
½ cup The Olive Tap® Chipotle Olive Oil
2 large eggs
3 tablespoon The Olive Tap® Dark Chocolate Balsamic Vinegar
1. Preheat oven to 350◦. Butter two 8-in cake pans and dust with ¼ tbsp. cocoa in each. Discard excess cocoa.
2. Whisk remaining 1 cup cocoa, flour, sugars, cinnamon, soda, cayenne and salt in bowl to blend. Add milk, oils, eggs and vinegar. Whisk until smooth. Pour into pans, dividing batter evenly.
3. Bake until a toothpick inserted in each cake comes out clean, about 40-45 minutes.
4. Cool cakes in pans for 10 minutes. Loosen the cakes from pans with a metal spatula. Turn each cake out onto a plate and cool completely. Sift powdered sugar onto cakes.
Additional Options: Mix 2 tbsp Dark Chocolate Balsamic Vinegar with cocoa and spread glaze over cakes. Or mix Balsamic Vinegar with 2 tbsp raspberry preserves and spread over cakes.
*I received samples from the Olive Tap for review. The opinions expressed are my own.