Floating Olive Branch


2 Tbs. Seasons Frantoio Extra Virgin Olive Oil

1 small sweet onion, thinly sliced crosswise

2 cloves garlic, minced

2 cups Seasons Smoked Dark Balsamic

2 Tbs. Worcestershire sauce

1 Tbs. soy sauce

1 Tbs. tomato paste

1 red chili pepper, diced

1 Tsp. Seasons Pepe e Aglio seasoning

1 Tsp. Seasons Memphis smoked seasoning

1Tsp.  Seasons Alderwood smoked salt


In a medium Dutch oven, heat the Frantoio EVOO over medium heat. Add onion and garlic, and cook, stirring often until golden, 5 minutes.

Add vinegar, Worcestershire, soy sauce, tomato paste, red chili pepper, Pepe e Aglio, Memphis seasoning, and salt. Bring to a boil, stirring as the sauce heats.

Once the sauce reaches a boil, turn off the heat, stir and cover. Let it sit for 30 minutes. Add the sauce to a blender and blend to obtain a smoother consistency.

Store the sauce in an airtight container in the refrigerator up to two weeks.  

Try this sauce mixed with pulled pork or chicken!