Do you crave that luscious, salty taste of bacon but loathe the concept of consuming meat? No worries: the Queen Creek Olive Mill is back with the ultimate condiment, Bacon Extra Virgin Olive Oil. Crafted again by popular demand, Bacon Olive Oil is perfect anywhere you want a subtle or not-so-subtle bacon flavor without actual meat: a B.L.T. without the B, over breakfast potatoes – we’re even trying it over pasta! If you’re still not convinced, head on down to the Olive Mill’s Mediterranean-inspired eatery del Piero to sample some of new Chef Matt Carvalho’s special breakfast and lunch menu items created with the bacon olive oil. Or, follow the recipe for a very tasty Spinach and Arugula Salad with Bacon Olive Oil after the jump.
The Olive Mill’s annual Olio Nuovo (Festival of the New Oil) is also taking place now through February 19th. During Olio Nuovo, visitors and food lovers alike can enjoy live entertainment on the weekends, wine tastings, extra virgin olive oil and other gourmet olive product samplings; tastings by local product vendors, tours of The Olive Mill, the Olive Oil 101 class, and more.
Spinach and Arugula Salad with QCOM Bacon Oil
4 oz Spinach
4 oz Arugula
3 oz Red Onion (Shaved)
2 Whole Large Eggs
1 1/2 oz QCOM Bacon Olive Oil
½ Cup Marinated Mushrooms
1 oz QCOM Balsamic Vinegar
2 TB Minced Garlic
Kosher Salt to taste
Black Pepper to taste
Remove the stems from the spinach and arugula and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
Place the eggs into boiling water and cook for 11 minutes. Place in ice cold water to stop carry over cooking. When cool, remove and peel off the shell. Slice each egg into 8 pieces and set aside.
Using the mushrooms, garlic, vinegar and salt and pepper to taste. Cook until tender. Toss all ingredients with Queen Creek Olive Mill bacon olive oil, salt, and pepper. Serve immediately.