Roasted Garlic Conserve

3 large plump heads garlic
4 T. OLIVE MILL olive oil
3 anchovy fillets in oil, drained
1 ½ t. salt
1 T. 18 year Traditional Olive Mill
MILL vinegar
1 ½ t. chopped rosemary
¼ t. fresh black pepper

Preheat oven to 325F. Cut each
garlic head in half horizontally,
keeping the cloves intact in their
cluster. Do not remove the husk
surrounding each head. Place the
halves side by side on a large piece
of aluminum foil and drizzle with
1 T. of the oil. Bake until the garlic
is tender. Squeeze the cooked garlic
out of the hulls into a small bowl.
Discard the hulls and husk.
On a work surface, sprinkle the
anchovies with the salt. Chop and
smear the anchovies to form a paste
and scrape into the bowl with the
garlic. Mix in the vinegar, rosemary
and pepper. Gradually stir in the
remaining 3 T. of oil.

Traditional Balsamic Vinegar

As sampled in our Geneva and Galena locations - This is our #1 seller!!!

Spanish Arbequina Extra Virgin...

Style:  Delicate - Voted Spain's "Numero Uno" Arbequina! This VERY buttery oil is smooth, light and delicious. Fabulous on rice, vegetables and for bread dipping. The lighter profile makes this oil a great all purpose oil ideal for most...