Our Staff Picks Might Be Yours Too

By Liz Strauss
on November 25, 2019

Our Staff Picks Might Be Yours Too

 Here at Port Plums, we have over 65 different olive oils and vinegars. 

Could you imagine trying to pick a favorite?
Luckily, we are here to guide you!
All of our staff members have a favorite and want nothing more than for you to try them!

 


Katie Shernan, Co Owner
“I love the versatility of this balsamic! It's delicious on sweet and savory dishes but my favorite way to use it is in a simple dressing with olive oil,
Old World Gourmet mustard, salt, and pepper.”
Aged up to 18 years in chestnut, oak, mulberry, and ash barrels, this robust balsamic is a perfect pair to just about any of our oils. It even tastes great on its own with your favorite vegetables, meat, and fruit.
   

 



Karen Shernan, Co Owner

“I like the Lemon Fused Olive Oil because it makes a great light base for a salad dressing, is wonderful for cooking seafood and roasting spring vegetables. I also use it as my body oil in the winter when my skin is dry!”
As it’s harvested and produced using traditional granite millstones in Italy, the Lemon Fused Olive Oil is a premium fresh pick for our staff. Produced by crushing the olive and lemons simultaneously in the same press with no added essences, the essential oils from the lemons harmonize with the oil of the Coratina olives. We especially love that these olives are hand-harvested by the producer in Andria near the Adriatic Coast. This oil works well drizzled on top
of sautéed vegetables, a green salad, or can even be used to
make a homemade aioli!


Maggie Griffin, Store Manager & Social Media
“My favorite vinegar in the whole store is the pineapple balsamic. It's sweet but tangy and awesome mixed into a cocktail with coconut rum. Also great drizzled over grilled fruit, steak tips, or just as a salad dressing. I recently added it to some salsa that my mom made with mango, black beans, and avocado and it was amazing! I’m pretty sure my dad licked the bowl clean.”
This staff favorite makes a delicious addition to marinades and dressings, pairing perfectly with our Chipotle Olive Oil or Harissa Olive Oil for a smoky and spicy flavor. If you’re a fan of grilling, this might also be your new favorite! It also pairs nicely with our Dark Toasted Sesame Oil for an Asian flair.
  

Leighann Richards, Store Manager & Buyer
“I love to use this one for a bright simple vinaigrette with Dijon mustard, Extra Virgin Olive Oil, Sea salt and pepper!”
Our Champagne Vinegar sources from the Ardenne region of France, giving us the crisp, creamy, and acidic essence to our favorite recipes. You may try it with vinaigrettes, marinades, sauces, homemade mayo or aioli. It’s even great for pickling and preserving!


Liz Strauss, Content Writer & Sales Associate
“What I love most about this oil is that it allows me to add a superfood to just about any of my dishes. Whether I’m cooking with it or just using it as a dressing, it adds that extra nutritious and yummy boost some meals might be lacking!”
This 100% pure, all-natural, and handcrafted oil is made from premium avocados. Its buttery sensation can’t help but project its richness, yet it leaves no overwhelming flavors like you would expect. While you can use this oil with uncooked foods, we would also recommend cooking with it because of its high smoke point compared to olive oils.


Emily, Sales Associate
“I use all of the dark balsamics, but the raspberry is always my go-to. It has a wide variety of uses from something as a simple as a salad dressing, in a smoothie, or even drizzled over vanilla ice cream.”
Both delicate and fruity, this dark balsamic pairs nicely with any salad, yogurt, granola, meat, or even works as a glaze or in a marinade! Its sweet and tartness works well on its own, but is also commonly paired with our Persian Lime Oil.

Eleni, Sales Associate
“My favorite is the Cranberry Pear Vinegar because of its light and sweet flavor. I love to use it on oatmeal and as a dressing for salads.”
This happens to be our most popular white balsamic. Because of its crisp, tart flavor, it compliments any green salad, chevre, or vanilla yogurt perfectly. We also like to use it in mixed drinks!
(Be sure to check out our holiday cocktail recipe blog!)



Shannon, Sales Associate
Pesto Infused Olive Oil
“My favorite olive oil is the pesto infused oil. As a big fan of the basil, parmesan, and garlic combo, I love to drizzle it over pasta or use it for bread dipping.”
Looking for a new approach to pasta? With its fresh basil, parmesan cheese, and garlic flavors, our pesto infused olive oil tastes delicious drizzled over not only pasta, but also homemade focaccia, white pizza, Caprese salad, grilled eggplant, or even just for bread dipping!
 
Now that you have an idea of what we recommend, it's the perfect time to swing by and see for yourself.










Photos by Maggie Griffin

Everything You Need To Know About Our Butternut Squash and Roasted Pumpkin Seed Oils

By Liz Strauss
on October 10, 2019

Everything You Need To Know About Our Butternut Squash and Roasted Pumpkin Seed Oils

Our Butternut Squash and Pumpkin Seed Oils are back and better than ever! Thanks to WholeHeartedFoods, we have all there is to know about your new favorite Fall oils. Whether you’re interested in their health benefits, looking for ways to cook with them, or simply want to learn about a new oil, we got you!

Butternut Squash Seed Oil

One of Fall’s favorite foods is Butternut Squash, and we know its one of your favorites too. Now, just imagine it in oil-form! This hearty and buttery oil has a variety of uses: drizzle on a salad, roasted vegetables, even popcorn. The options are seriously endless.

The oil is also packed with Vitamin E and antioxidant beta carotene, making it extremely nutritious and a great addition to so many of your favorite Fall dishes. You can even swap it out for butter or any of our Extra Virgin Olive Oils.

Roasted Pumpkin Seed Oil

If you’re a fan of hazelnut or walnut, it’s likely you’ll enjoy this rich and nutty oil. With its buttery texture, similar to that of the Butternut Squash Seed Oil, it pairs nicely with pasta, quinoa or potatoes. Do you happen to make your own apple cider vinaigrettes? WholeHeartedFoods also suggests replacing the olive oil in your recipe with this oil!

The Roasted Pumpkin Seed Oil is high in poly- and mono-unsaturated fats, as well as phytonutrients. With these benefits, it’s the perfectly nutritious substitute and addition to some of your most-cooked dishes.

One hint WholeHeartedFoods gives their customers is to use this as a finishing oil, rather than cooking with it, in order to preserve its quality and flavor. For those interested in foods with limited, or single ingredients, you just might love this stuff.

Interested in trying out probably the most autumnal oils you’ve ever heard of? We don’t blame you! Be sure to swing by soon to try these two oils that are essential to your cabinet this Fall.

 

Photos by Maggie Griffin

We Visited Christopher Kimball's Milk Street and This is What We Learned

By Liz Strauss
on September 12, 2019

We Visited Christopher Kimball's Milk Street and This is What We Learned

Last fall, we partnered with Christopher Kimball’s Milk Street. Culinary magazine, school, public television show, and podcast, Christopher Kimball’s Milk Street has altered the way individuals have tackled their culinary endeavors. Through their innovative expertise and approach to the culinary world, the Milk Street team is dedicated to bringing ease to intimidating recipes.

After visiting the Milk Street studio in Boston last month, we were exposed to that very ease Christopher Kimball uncovered a few years back.

The key is making cooking as simple as possible, as Rosemary Gill, Milk Street’s Director of Education, explained to us. This compliments our business’ mission completely. We provide you with quality olive oils and vinegars, and even the tools necessary in making the most delicious meals you’ve ever cooked up yourself, and in the simplest manner. In fact, we wanted to make it just that much easier for you by getting an inside scoop on how the pros do it.

Cook Like a Pro

Contrast is the cornerstone of Milk Street’s culinary art. Gill stressed to us nothing but contrast, and for good reason. By this term, she means throwing together different flavors and different textures.

via Maggie Griffin

“You get a lot of meals that are sort of one note, you know, they are overwhelmingly soft or chewy,” she explains. For example, she suggests that for mashed potatoes you could throw in some chopped chives. “You get more dimension…” she reveals. “We’re using contrast in order to elevate and draw more attention to the main ingredient.”

One of the most important lessons Gill teaches her students is knowing how to analyze what’s missing, and knowing when you’ve put too much of something in a dish.

 

Let’s Get Started!

We all know that cooking can seem dreadful after a long day at work, or if you simply just don’t know where to start. This is precisely what Milk Street hopes to help individuals with through the “Milk Street: Tuesday Nights” cookbook. The cookbook is there for you to create outstanding meals in a reasonable amount of time, just perfect for the middle of the week. Starting off with meals such as those listed in the cookbook are a great starting point. Then, just keep cooking!

via Maggie Griffin

“You’ve got to make it a habit,” Gill advises to those who want to get into cooking. She also suggests that if you are interested in global cuisines, to choose one at a time and cook just from that region for a month or two. “You’re going to start seeing some similarities and you’re going to start understanding how flavors are put together… you’re just going to be building your library,” she says.

Using One of Our Favorite Ingredients: Olive Oil

One recipe that Gill loves herself is the Cantonese Steamed Fish from “Milk Street: Tuesday Nights,” because of the technique it requires. Sometimes, she’ll make it with a Mediterranean flavor profile, which is when she’ll utilize olive oil.

Gill also tells us her favorite ingredients to add to olive oil:

  1. Za’ atar
  2. Lightly crushed fennel & coriander seeds
  3. Cracked fennel seeds & thyme or oregano

 (Hint, hint: We sell some of these!)

We hope that our customers can utilize a variety of these tips to create new skills in the kitchen. Whether you cook up a new “Tuesday Night” dinner, or try one of our olive oils for the first time, leave your thoughts in the comments below.
We’d love to hear what you think!

 

 

 

 

 

 

 

 

 

Photos by Maggie Griffin

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