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Yields12 Servings
 2 tbsp VSOP Oro Bailen Picual Extra Virgin Olive Oil
 1 large Yellow Onion, thinly sliced
 1 tsp Fine Sea Salt, to taste
 1 large Red Bell Pepper, roasted, peeled, seeded, & finely chopped
 1 pinch Fresh Cracked Black Pepper, to taste
 1 tbsp VSOP Cayenne Chile Pepper Fused Extra Virgin Olive Oil, (+/-) to taste
 2 tbsp VSOP Oro Bailen Picual Extra Virgin Olive Oil
1

In a heavy bottomed saute pan (cast iron if available) heat 2 tablespoons of VSOP Oro Bailen Picual EVOO over medium heat. Add the onion and season with salt. Sweat down the onions gently until they slowly become caramelized. This will take about 20 minutes with constant stirring. The goal here is to slowly bring out the sweet, complex flavor of golden caramelized onions without actually charring them. Charring them will create bitterness.

2

During the last five minutes of cooking, add the chopped peppers, ground black pepper, and continue stirring and cooking.

3

Add the hot pepper-onion mixture to the bowl of a food processor along with one tablespoon (if desired) of Cayenne (Fused) Olive Oil, along with two additional tablespoons of VSOP Oro Bailen Picual EVOO. Process to desired consistency - chunky or like a smooth paste. Adjust seasoning with additional salt and pepper if desired.

4

Spoon in to a jar and allow to cool. Can be stored in a sealed jar, refrigerated for up to a week. Makes about 1 cup of savory jam. Enjoy!

Ingredients

 2 tbsp VSOP Oro Bailen Picual Extra Virgin Olive Oil
 1 large Yellow Onion, thinly sliced
 1 tsp Fine Sea Salt, to taste
 1 large Red Bell Pepper, roasted, peeled, seeded, & finely chopped
 1 pinch Fresh Cracked Black Pepper, to taste
 1 tbsp VSOP Cayenne Chile Pepper Fused Extra Virgin Olive Oil, (+/-) to taste
 2 tbsp VSOP Oro Bailen Picual Extra Virgin Olive Oil

Directions

1

In a heavy bottomed saute pan (cast iron if available) heat 2 tablespoons of VSOP Oro Bailen Picual EVOO over medium heat. Add the onion and season with salt. Sweat down the onions gently until they slowly become caramelized. This will take about 20 minutes with constant stirring. The goal here is to slowly bring out the sweet, complex flavor of golden caramelized onions without actually charring them. Charring them will create bitterness.

2

During the last five minutes of cooking, add the chopped peppers, ground black pepper, and continue stirring and cooking.

3

Add the hot pepper-onion mixture to the bowl of a food processor along with one tablespoon (if desired) of Cayenne (Fused) Olive Oil, along with two additional tablespoons of VSOP Oro Bailen Picual EVOO. Process to desired consistency - chunky or like a smooth paste. Adjust seasoning with additional salt and pepper if desired.

4

Spoon in to a jar and allow to cool. Can be stored in a sealed jar, refrigerated for up to a week. Makes about 1 cup of savory jam. Enjoy!

Caramelized Onion & Roasted Red Pepper Jam