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Today's Lunch: Mountain Town Olive Oil

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Mountain Town Olive Oil's Jessica McCleary joining KSL News at Noon Tuesday talking about their store, and cooking two delicious recipes.

Portobello Mushroom Tapenade


4 Tablespoons Extra Virgin Olive Oil (Robust)

1 large chopped shallot (about 3 tbls)

1 medium garlic clove, minced

½ teaspoon dried Savory spice

2 medium Portobello mushrooms chopped (about 7oz)

2 Tablespoons Dark Chocolate Balsamic Vinegar

1/3 cup rinsed chickpeas

Sea Salt & ground pepper

Directions: Heat 1 tbls of olive oil over medium heat and sauté shallots, garlic and savory for about 2-3 minutes. Add the mushrooms and vinegar and cover for 2 minutes then uncover and continue cooking until liquid is slightly reduced. Transfer to a food processor and add the chickpeas and pulse until the ingredients come together. Gradually add the remaining 3 tablespoons of oil and pulse until a thick paste forms. Season with salt and pepper.

Serve with crostini, topped with shaved parmesan or pecorino cheese

Balsamic Vinaigrette


½ cup 18-Year Balsamic Vinegar

1 cup Tuscan Herb Extra-Virgin Olive Oil

3 tablespoons Dijon mustard

3 tablespoons honey

2 small shallots, minced

¼ teaspoon salt

¼ teaspoon black pepper

Directions: Whisk together 18-Year Balsamic, mustard, honey, shallots, salt and pepper. Gradually whisk in the olive oil, blending well.

Note: leftover vinaigrette may be stored in the refrigerator for two weeks.

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