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ZESTY THAI ELDERBERRY SUMMER FRUIT SALAD • 1 tablespoon Beyond The Olive Elderberry Balsamic Vinegar • 1 tablespoon Beyond The Olive Lemongrass Basil Olive Oil• 2 sliced tomatoes or plums• 2 sliced peaches or nectarines• Chopped mint leaves• Salt and Pepper to tasteCut fruits.  Put in bowl and drizzle with Elderberry and Lemongrass. Toss with mint leaves.  Add salt & pepper to taste.

MEDITERRANEAN SALAD (Serves: 4) Ingredients: 1 Medium sized cucumber, peeled & sliced 1 small red onion, halved then sliced 6 Roma tomatoes, cut in eighths 1/4 cup Beyond the Olive California Blend Extra Virgin Olive Oil 1/2 tsp kosher salt 1/8 cup Beyond the Olive White Balsamic Vinegar 4 oz. Beyond the Olive Calamata Olives, sliced (about 10-12) 1 tsp dried oregano Fresh ground pepper to taste Directions: Combine all ingredients, toss well. Let stand at room temperature for 20 minutes. Serve chilled or at room temperature.

Everyone's favorite because it is simple and elegant.

The weather is warming up and I’m craving a Mai Tai.  With a little improvisation, we've got a spicy new refreshment!

This side screams, “celebrate the season”... Well it would if it could talk! It's got toothsome rice, savory cauliflower, sweet onions and a stupendous Tahini lemon dressing