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      Olive Oil Recipes, 4/27/12

      Peter Brave

      Brave New Restaurant

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      2 Roma tomatoes

      1 cup extra virgin olive oil

      2 cloves garlic

      4 bay leaves

      10 peppercorns

      Cut Roma tomatoes in half. Then, cover totally in EVOO. Place in pouch and bake at 220 for 12-14 hours.

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      2 tbsp mustard Dijon style

      1/4 cup balsamic vinegar

      1/2 cup EVOO

      1 tbsp garlic

      Salt & pepper to taste

      Mix mustard, vinegar & garlic. Then, stream in EVOO.

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