Tag Archives: condiment



  • 2 C Fresh Green Tomato (chopped small)
  • .5 C  Red Bell Pepper (chopped small)
  • .5 C  Green Bell Pepper (chopped small)
  • .75 C  Onion (chopped small)
  • 2 C   Cabbage (chopped small)
  • 1.5 TB Salt
  • 1 tsp Coriander (fresh, ground)
  • 1 tsp Black Pepper (fresh, ground)
  • 1 tsp Mustard Seed (yellow or black)
  • .13 tsp Allspice (fresh, ground)
  • .13 tsp Cinnamon (ground)
  • 1.5 C    Lucini Pinot Grigio Vinegar
  • .75 C    Brown Sugar


Combine the chopped vegetables with the salt and cover with hot water.  Refrigerate and let stand for 12 hours.

Drain the vegetables and softly press out all possible liquid.

Add the spices to combined vinegar and brown sugar and heat to a boil in a sauce pan.

Add vegetables and boil gently 30 minutes or until the mixture is reduced by one-half.

Refrigerate overnight.


Gentleman’s Relish



Add the anchovies a mortar and pestle and pound to a paste.  Stir-in the spices and pepper then spoon the resultant paste into a large ramekin.  Add the olive oil and mix well.  Cover and chill then serve.

Extra Virgin Mayonnaise


  • 1 Egg
  • 1.5 TB Fresh Lemon Juice
  • 1 tsp Mustard (Homemade or Dijon would be best)
  • salt and pepper to taste
  • 1 C Lucini Extra Virgin Olive Oil


Combine the first 3 ingredients in a blender.  Slowly add the olive oil as the blender runs at a slow speed.  Add olive oil until the mixture is fully emulsified.

Corn Relish

The corn at my farmers market this summer has been outstanding and this is another great way to use this beautiful vegetable.




In a saucepan, bring the vinegar and sugar to a boil, stirring often to dissolve the sugar.  Simmer for 10 minutes, until mixture is reduced to 3/4 cup.  Reserve liquid in a bowl.  Heat the olive oil in the saucepan over medium heat.  Add the onion, jalapeño, paprika, turmeric and salt.  Cook, stirring, for about 2 minutes, until the jalapeño softens.   Add the corn and cook 3 minutes longer.  Add the vinegar mixture and the basil to the corn and simmer for 5 minutes.  Refrigerate for 20 minutes.  Remove from fridge, add the garlic oil and mix well.

Cherry Tomato Chutney

I love the complex flavor of this chutney, delivered by a variety of spices and vegetables.  The Lucini Cherry Infused Balsamic adds a rich sweetness, a bit of sour and actually helps to thicken the chutney.  After trying a number of different vegetables to compliment the cherry tomatoes, i finally decided on fennel, which keeps some crunch despite the 30 minute simmer.  The chilis and anchovies are optional, but I recommend both, as each helps fill out the complexity that makes this chutney so much fun.  I use it as a sandwich spread (particularly turkey breast or roasted vegetable), an accompaniment to Indian takeout and a quick jazz to any bare vegetable preparation such as  green beans or roasted brussel sprouts or .  The recipe is easy to follow and requires a minimum of effort, but the simmer should be at least 30 minutes long.


1 pint Fresh (preferrably organic) cherry tomatoes (approximately 5 oz.)
1 small Onion, minced
1/4 cup Fresh fennel chopped small (any bruised or discolored stalks removed)
2  Garlic cloves
4 small  Dried chilis (adjust to fit your own heat tolerance; 4 provides a noticeable bite, but no roar)
4 Coriander seeds
2 Black peppercorns
2 Cloves
1/2  tsp Cumin seeds
1/8  tsp Nutmeg (cinammon works in a pich)
2 Tb Lucini Premium Select Extra Virgin Olive Oil
2/3 cup Brown sugar
1/2 cup Lucini Cherry Infused Balsamic
4 Anchovies (optional)


Saute the onion, fennel and garlic in the olive oil.  Meanwhile, heat the chilis and other spices (coriander, peppercorns, cloves, cumin and nutmeg)  in a pan until you can smell the fragrence start to be released.  Grind the chilis and spices in a mortar and pestle or electric spice grinder.  Add this mixture to the onion/fennel and stir well.  Continue to cook until the onion is translucent.  Add the tomatoes (washed) and anchovies (thoroughly rinsed).  Stir well.  Add the sugar, Cherry Infused Balsamic and salt and pepper to taste.  Raise the heat to medium and cook until mixture reaches a boil, then turn down to low and simmer for 30 minutes.   The tomatoes should be fully broken down and the chutney should be thick with a consistent reddish-brown tint.  The chutney will be ready to go, but refrigerate any that you do not plan to serve immediately.  A small splash of Lucini Chili – Infused Extra Virgin adds yet another facet to the flavor profile.

The chutney will keep for a month in your refrigerator.

I was inspired to make this dish when I noticed that Indian restaurants in my neighborhood seemed to be watering down their mango chutney well past the range of usefulness.