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The Exploring Chef & Leaning ladder Present,
Cooking with Olive Oil & Vinegar
Italian Caponata with Toasted Baguette
(Oregano Fused Olive Oil, Denissimo Balsamic to finish)
Winter Butternut Squash Salad
(Hojiblanca EVOO, Gravenstein apple White balsamic)
Garlic & Herb Crusted Pork Tenderloin, Balsamic Butter sauce
(Tuscan herb olive oil, A premium dark balsamic)
Orange- Rosemary, olive oil Cake
(Orange fused olive oil)