A Unique Olive Oil and Vinegar Tasting Room

Tel: 203.779.5331 | 724 Boston Post Road, Madison, CT

Located Downtown, in the Key Bank Courtyard

Now Open Sunday's 12-4

A Unique Olive Oil and Vinegar Tasting Room

Tel: 203.779.5331 | 724 Boston Post Road, Madison, CT

Located Downtown, in the Key Bank Courtyard

Now Open Sunday's 12-4

Popcorn


6 cups freshly popped, warm popcorn
1/3 cup The Shoreline Vine Wild Mushroom-Sage Olive Oil + 2 tablespoons
1/2 cup freshly grated Asiago cheese + 2 tablespoons
Fresh cracked pepper to taste
sea salt to taste

In a bowl large enough to hold the popcorn, drizzle 1/3 cup of the mushroom sage olive oil over the sides and bottom of the bowl. Alternatively, you can use an oil mister to spray the oil on to the popcorn.

Add the still warm popcorn to the bowl and toss to coat evenly. Add 1/2 cup grated Asiago, and a few turns of fresh cracked pepper, and salt to taste. Toss to coat again. Finish by drizzling the remaining mushroom-sage olive oil over the top along with two tablespoons of Asiago, and more black pepper.



Other excellent variations include:

Persian Lime Olive Oil + Baklouti Fused Olive Oil for chili-lime popcorn

Garlic Olive Oill + Butter Olive Oil for garlic-butter popcorn

Tuscan Herb + freshly grated Pecorino Romano Cheese = Paisano Popcorn

Harissa Olive Oil + Baklouti Fused Olive Oil + Chipotle Olive Oil = "Three Alarm Popcorn"

Lemon Fused Olive Oil + Garlic Olive Oil Lemon-Garlic Popcorn

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