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Life without olives
          is the pits!

EVOO

Marinated Cucumber Salad

Ingredients

  • 12 seedless cucumbers (1 ½ to 1 3/4 pounds total)
  • 1/4 cup B.R. Cohn California Unfiltered Golden Balsamic Vinegar
  • 2 teaspoon B.R. Cohn Balsamic Shallot Mustard
  • Bibb or Boston lettuce leaves
  • 2 tablespoon B.R. Cohn Picholine Extra Virgin Olive Oil

    Preparation

    Cut cucumbers into thin (1/16-inch) rounds with an adjustable-blade slicer. Toss with 2 teaspoon salt in a colander, and drain 30 minutes. Squeeze excess liquid from cucumbers. Whisk together Golden Balsamic Vinegar, and mustard in a large bowl, then stir in cucumbers. Marinate, chilled, at least 2 hours. Drain cucumbers, reserving marinade, and mound on lettuce. Whisk Picholine Extra Virgin Olive Oil into reserved marinade and drizzle over salad.

From our best area chefs:

Love going to Extra Virgin an Olive Ovation. I want to have everything there in my pantry.
- Ben Poremba, Olio, Elaia

Marianne Prey is a wealth of knowledge. Every time I go in there, I learn something new about olive oil.
- Gerard Craft, Niche, Brasserie, Taste, Pastaria

I like Extra Virgin An Olive Ovation for imported mustards, vinegars and olive oils. Incorporating these ingredients into a dish can change it significantly. For instance, a Zinfandel vinegar over a dessert is divine, and mustard in a soup is quite amazing.
- Natasha Kwan, Frida's Deli