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Oil/Vinegar, Olive Oil
The vanilla orchid originally came from Mexico. Bourbon vanilla is vanilla from the island nations of Madagascar, Comoros, Seychelles and Reunion. We offer “The Red Island” Bourbon Vanilla from Madagascar. This high quality vanilla is plump, supple, moist and glossy, giving a rich aroma that creates a creamy, sweet, smooth, mellow flavor.
Bourbon vanilla requires manual pollination and 18 months to grow, harvest and dry. As a result, it is no surprise that Malagasy vanilla is such a prized commodity.
Vaynilla Huile d’Olive is made with the finest extra virgin olive oil imported from Nice, France. It is contains a Bourbon Vanilla bean in every bottle, but the infusion process that gives the olive oil it's flavor is done with pure vanilla extracts. The smooth flavor complements seafood, pizza and vegetables. Vanilla Olive Oil is excellent drizzled on white fish, shrimp or lobster upon serving. Using Vanilla Olive Oil in a vinaigrette salad dressing will make the dressing smoother while adding the tropical taste of vanilla. It is also an ideal product for raw appetizers such as seafood and beef. Cooking with Vanilla Olive Oil is not recommended as it will cause some of the vanilla flavor to evaporate.
- The Red island gets its bourbon vanilla from Flor Ibis in Vohemar, a socially responsible grower and the only producer that grows, dries and packages vanilla in the vanilla region. The sales of their products go to support further development projects in Madagascar.
Awesome
By Franciose from Lynn, MA on 7/26/2007
Pros:
Flavorful, Unique
Best Uses:
Salads
Describe Yourself:
Chef
Bottom Line:
Yes, I would recommend this to a friend
Comments about Vaynilla Huile d'Olive (Vanilla Olive Oil):
I first read about this in food and wine and just had to try it. wow! so unique! I use it for dressing seafood salads and apps, and also grilled peaches and pears.