Last week, Norm and I were on an IFWTWA trip to Rockland, Maine. We were fortunate to experience several tastings of FIORE Olive Oils and Balsamic Vingers. There is one word to describe them–wonderful.

At the lobster bake at the Captain Lindsey House Inn, Norm won the drawing for two bottles. He was thrilled as it was his first win.

I will get some photos up so you can see what a special place this is and the care that goes into their product when I post the next recipe from FIORE. By the way, you can order from their website.

Meanwhile, I wanted to start with this one as it sounds delicious.

Grilled Eggplant Caprese Salad

4 Tbsp plus 1/4 cup FIORE Garlic Extra Virgin Olive Oil
1 medium eggplant, sliced into ¼-inch thick rounds
1/2 cup FIORE Balsamic Vinegar
2 Tbsp onion, finely chopped
1/2 tsp sugar
2 large tomatoes, sliced
8 oz fresh mozzarella cheese, sliced
1/4 cup fresh basil leaves, very thinly sliced


1. Brush both sides of the eggplant slices with the garlic olive oil. Grill or broil, turning frequently until tender; cool.

2. In 1-quart nonstick saucepan bring balsamic vinegar and onion to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, 15 minutes or until liquid is reduced by half. Stir in sugar until dissolved.

3. Cool slightly – stir in the remaining 1/4 cup olive oil. Cool to room temperature.

4. On serving platter, alternately layer eggplant, tomato and mozzarella slices. Top with basil and drizzle with balsamic reduction.

Courtsey of: FIORE.

503 Main Street
Rockland, ME 04841
207.809.9710 cell

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