Just refunded your shipping!! I hope to meet you too!! Thank you!!
You are so kind. Thank you!!!
I placed an order for myself and now i want to place another as a gift. can you include a note?
Sure!
Fantastic, second order placed. You were definitely my biggest BD spend. I have way too much wine, you are the perfect complement.
I want to sincerely thank everyone who purchased from me for this Berserker Day. It’s been a long couple of days and I heading to bed. I am going to leave my BD10 offers up for a bit longer especially for those that had to work today. Todd and the rest of the team, THANK YOU - THANK YOU - THANK YOU!!!
In Madrid and still got order placed for sardines and rice. Thank you for the great pricing and free shipping.
Hi Nola,
PM sent. Thanks again.
In for both types of morcilla, smoked pimentón & paella spice packets.
I smell and taste a party (in my imagination)!!!
In for 6 oil and some chorizo.
I am using 2016 oil, bottled 1/2017, stored at room temp, and I can drink tablespoons of it with great pleasure at present, still!
Until purchasing this olive oil over the last few years, it never dawned on me that, just like wine vintages, the olive oil can be different each year. It has been fun trying the different vintages. As Robert said, the 16 is still very good, and I still like it slightly more than the 17, I think. We are almost out of both, so I look forward to trying the 18. This is my favorite Berserker Day discovery and the only sure thing I buy each year. The rest are impulse purchases!
What do all of you use the olive oil for? I usually go through about one bottle of good olive oil a year (as opposed for stuff used for sauteeing) so I’m having trouble figuring out what to do with 6 other than to use as gifts.
Will use it for dressings and finishing cooked veggies. Summer time will use it for pesto, sans garlic, but will use pistachios
I use olive oil in my tomato salads, on pasta, for bread dipping, and to prep veggies before grilling…
I use it on salads/dressings, pasta, bread dipping, on my eggs at breakfast, veggies, drizzled on smoked salmon.
On eggs? This caught my eye as something I never thought to try. Do you just drizzle it over a sunny side up?
Jay, sunny side up, flipped but with soft yolks, or even scrambled. I also drizzle it on my toast instead of using butter. I usually have fresh spinach with my eggs too and I drizzle the olive oil on that with a little salt and pepper.
Thanks, I’ll give that a try once the oil arrives.
Basted but with oil. Put enough EVOO in your pan so you can wave it over the top of the yoke, puffs up and cooks the white but the yoke remains “dip-able”!!
Jay I use my EVOO for everything. Menestra is a great way to fix veges. Parboil your fave veges or you can microwave them too. Then saute a clove or two of garlic and a chopped onion in the EVOO, then add your veges, salt and pepper to taste, when done, drizzle with some fresh EVOO and vinegar. Completely changes the veges.
Fried tomato sauce (tomate frito)
EVOO in a pan, heat it up, add chopped garlic and then onion, the add several (6 - 8 ) diced tomatoes, saute stirring frequently until the tomato becomes a sauce. I run it through a food mill to make it smooth. This is a basic recipe for Spanish cooking. Tomate con carne (beef, pork), chicken, salt cod… its endless you can make a bunch and freeze it, etc…