On a sunny summer afternoon, enjoying an appetizer that pleases your tastebuds should always be on the menu. If you’re someone that enjoys sweet and savory dishes, today’s dish features both along with my favorite Penarrubia Organic Summer Extra Virgin Olive Oil from Oliviers & Co.
Every time I use this olive oil I fall in love with it just a little bit more. It’s hard to describe in words just how smooth this olive oil is, and it’s gone perfectly with everything we’ve used it for so far. It’s a olive oil that you always want to have on hand, whether you’re just adding it to your favorite pasta dish, drizzling it over a slice of freshly baked bread, or adding the final touch to a delicious summer salad.
If you’ve already read the post where I first shared about Oliviers & Co, you’ll already know that I had the opportunity to try this delicious olive oil thanks to my friends at Sopexa and Oliviers & Co. This olive oil is so good that I know I will be turning to this brand for my olive oil needs for years to come. We’ve since picked up their Garlic/Pepper Oil and I’m very intrigued by the citrus, shallot, and thyme olive oils. The online store also features a variety of pantry items, gift sets, skincare items, and more.
For today’s dish, we used some of the most delicious, sweet nectarines that we found at our local market along with my favorite salami, some fresh basil from our herb garden, which is one of the view herbs that have made it through the recent storms that have come our way.
If you aren’t a fan of salami, you can also use prosciutto (I highly recommend San Daniele) and cubed goat mozzarella will also make a nice cheese option for these kabobs. We paired our EVOO with an aged Modena Balsamic, I found a similar one on Williams-Sonoma.
Sweet & Savory Caprese Kabobs
- 1 package uncured salami
- Mozzarella balls
- 1 Nectarine (use a melon baller)
- Fresh Basil
- Penarrubia Organic Summer Extra Virgin Olive Oil 2021 (Oliviers & Co)
- Freshly sliced french bread (optional)
Wash basil, make nectarine balls using a melon baller (you can also use peaches or your favorite melons). Assemble your kabobs: salami (fold for a ruffled look), nectarine balls, fresh basil, two mozzarella balls, and repeat in the opposite order.
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