Dana Shortt Gourmet- oils & vinegars- review #2

posted in Canada, food, health, Kitchener Waterloo, review on by

This is the second of 3 posts on Dana Shortt’s extra virgin olive oils and balsamic vinegars. You can read my first post here. Today I will talk about Persian Lime- Extra Virgin Olive Oil with Honey Ginger- Balsamic Vinegar and Roasted Almond- Gourmet Oil with Raspberry- Balsamic Vinegar.

Persian Lime- Extra Virgin Olive Oil with Honey Ginger- Balsamic Vinegar

I marinated both the fish and veggies in this mixture over night. We then grilled them. I was so pleased with this meal. Loved the lime flavor with the fish and the honey vinegar really made the veggies cook well. We love fish and love to grill it, but always have the problem with it sticking but with it marinated in the oil/vinegar mixture we didn’t have that problem.

Roasted Almond- Gourmet Oil with Raspberry- Balsamic Vinegar

I was excited to try this mixture, I was pretty sure this is the flavor I got to try when I was at Rogers TV and this is when I fell in love with Dana Shortt Gourmet Extra Virgin Olive Oils and Balsamic Vinegars.
We add this to a bowl with vanilla icecream, fresh strawberries and granola. Everyone in the house loved this one. We even had a guest for dinner and he loved it a lot too. It adds just a little bit of a zip to the dessert. I think this would be good even just on fresh berries and granola. You really get the almond flavor with this recipe.

Wow, I’m loving all this. I have two more meals(one more post) to cook with(the oil and vinegar) and I can’t wait to try them and then share them with you. Be on the look out in the next week for my final post on Dana Shortt Gourmet

You can also find Dana Shortt Gourmet on twitter- @danashortt
* Disclaimer / Disclosure: I received a free sample to facilitate my review. This post reflects my honest, personal opinion and experience with the product which may differ from yours. Product information courtesy of the sponsor. No monetary compensation was provided for this post.

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