Experience  cooking with Amber & Sammy’s olives, olive oil, gourmet sauce and balsamic vinegar of Modena and your meals will be healthier, tastier and more beautiful. Use Amber's 6 varieties of infused extra-virgin olive oil  (Classic Uninfused, Herb Garden, Garlic and Spice, Rosemary, Garlic and Lemon) and balsamic vinegar in 4 flavors (Classic Uninfused, Cinnamon, Fig, and Chili and Basil) either singly or in varying combinations for dressing, dipping, sautéing, saucing, roasting, marinating, grilling and stir frying.  Sammy's Gourmet Multi-Condiment Sauce is a special blend of extra-virgin olive oil, balsamic vinegar, herbs and spices; ready to use, just shake and pour to dress, dip, saute, sauce, roast, broil, marinate, grill and pan fry your favorite foods.  Here are a few suggestions, to make gourmet cooking fast and easy.

Marinate steak, chicken or mushrooms with Amber Classic  or Chili and Basil infused Balsamic Vinegar and garlic powder or diced garlic or Sammy's Gourmet Multi-Condiment Sauce for 2 or 3 hours in the refrigerator, grill, broil or pan fry.  If you don't have time to marinate.  Just pour Sammy's Gourmet Multi-Condiment Sauce grill, broil or pan fry.

Prepare a combination of portabella mushrooms, pork, beef, chicken, shrimp, fish, zucchini, egg plant, yellow squash, bell pepper, and/or onions for skewering, marinade in Sammy’s Gourmet Multi-Condiment Sauce from 15 minutes to one hour or more, salt to taste, skewer and grill.

Slice tomatoes and top with steamed asparagus and diced onion, drizzle with Sammy’s Multi-Condiment Sauce or Amber Classic Balsamic Vinegar alone or in combination with any of Amber's extra virgin olive oils (Amber Lemon Extra Virgin Olive Oil combined with Amber Fig-Infused Balsamic Vinegar makes an eclectic vinaigrette blending sweet, hot and sour flavors) salt and pepper or top with pitted Amber Naturally-Cured Olives with herbes de Provence and serve (options: top with mozzarella cheese, leave out asparagus).

Prepare salad with lettuce, tomatoes, onions, cucumbers, etc., top with tuna, salmon or grilled chicken, feta, mozzarella, or parmesan cheese, pitted Amber naturally-cured olives with herbs and drizzle with Sammy’s Gourmet Multi-Condiment Sauce or Amber Classic Balsamic Vinegar alone or in combination with any of Amber's extra virgin olive oils (Amber Lemon Extra Virgin Olive Oil combined with Amber Fig-Infused Balsamic Vinegar makes an eclectic vinaigrette blending sweet, hot and sour flavors).

Boil red potatoes, slice and chill . Place pieces of onion, salad olives, pickles, cilantro or parsley with Sammy’s Gourmet Multi-Condiment Sauce or a vinaigrette made with Amber's Classic or Chili and Basil Balsamic Vinegar and Amber Classic, Rosemary or Garlic and Spice Extra-Virgin Olive Oil in a food processor, chop and toss with potatoes.

Prepare cole slaw. Reduce mayonnaise and add either singly or in combination to taste Sammy’s Gourmet Multi-Condiment Sauce and or Amber Garlic and Spice Extra-Virgin Olive Oil and Balsamic Vinegar for a spicier taste.  Salt and pepper to taste.

Toss cooked pasta with Sammy’s Gourmet Multi-Condiment Sauce and/or Amber Garlic, Garlic and Spice, or Herb Garden Extra-Virgin Olive Oil and parmesan cheese. (Option: Add lightly sautéed vegetables such as broccoli, onions, zuccini, squash, bell peppers and mushrooms.)  Serve hot or cold.

Drizzle pizza with Amber Garlic, Garlic and Spice, or Herb Garden Extra-Virgin Olive Oil.

Drizzle deli-style sandwiches with Sammy’s Gourmet Multi-Condiment Sauce or Amber's Classic or Chili and Basil Balsamic Vinegar.

Toss tomatoes and/or cumbers and onions, Feta cheese with pitted Amber Naturally-Cured Olives with Herbs de Province and Sammy’s Gourmet Multi-Condiment Sauce. Chill and serve. (Option: Add sautéed vegetables such as broccoli, onions, zucchini, squash, bell peppers and mushrooms.)

Blend or whisk Sammy’s Gourmet Multi-Condiment Sauce to thicken and use for dipping steamed artichokes or raw or al dente vegetables.

Lightly sauté spinach or greens in Amber Garlic, Garlic and Spice, or Herb Garden Extra-Virgin Olive Oil cover and cook on low heat stirring occasionally until cooked, salt to taste, sprinkle with Amber Balsamic Vinegar and serve. (Variation:  to lightly sautéed spinach add chopped tomatoes and/or pitted Amber Naturally-Cured Olives with Herbes de Provence and/or feta cheese.

Add 1 to 2 tablespoons of to Amber Garlic, Garlic and Spice, or Herb Garden Extra-Virgin Olive Oil to rice or beans for flavor.

Sauté fresh or frozen green beans in Amber Garlic, Garlic and Spice, or Herb Garden Extra-Virgin Olive Oil until tender but crisp, salt to taste or add pitted Amber naturally-cured olives with Herbes de Provence sprinkle with Amber Balsamic Vinegar. Optional: add chopped tomatoes and/or top with feta cheese.

Stir fry  vegetables with or without thinly sliced chicken, beef, or pork in Amber Classic Uninfused, Garlic, or Garlic and Spice Extra-Virgin Olive for Chinese cuisine.

Pour two or three table spoons of Amber Cinnamon- and/or Fig-Infused Balsamic Vinegar on baked sweet potatoes hot from the oven or from the grill and sprinkle with crushed nuts of your choice.  Or, mash and rebake sweet potates with Amber Cinnamon- and/or Fig-Infused Balsamic and top with nuts.

Slice and bake pears or apples with Amber Classic, Cinnamon, Fig or Chili and Basil Balsamic Vinegar. Again cool it off with two or three spoons of Amber Balsamic vinegar.  (Options: top fruit with riccota cheese and/or brown sugar before baking or sprinkle with splenda or stevia and chopped nuts after baking.)
 

Drizzle Amber Classic, Cinnamon, Fig or Chili and Basil Balsamic Vinegar over fruit salad, ice cream, cake or cheese for dessert

We welcome your comments and suggestions. Back to Home page

BON APPETITE AND GOOD HEALTH TO YOU!