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Georgia taps into well of olive oil enthusiasts

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You know that peaches, pecans and music are some of the most well-known things to come from Georgia. But, did you know that this great state is also noted for producing top-notch olive oil?

And, there's a place right here in your own backyard where oil and vinegar are far more than just dressing. It's called Strippaggio and it's a unique, full-service olive oil and vinegar tasting bar recently opened at Emory Point.  

Strippaggio is the word often used to describe the slurping action used by many olive oil tasters after taking an oil sample into his or her mouth. As opposed to sipping, this allows a person to completely every tasty aspect of the oil.

Strippaggio, located at 855 Emory Point Drive, Suite C-135, Atlanta, 30329, offers private tastings, events and cooking classes.  For more information and store hours, please visit: www.strippaggioevoo.com.

Here are the recipes featured in Paul Milliken's segment of Good Day Atlanta:


Aged Balsamic Vinegar Marinated Strawberries with Whipped Cream

Ingredients:
2 pints organic strawberries
¼ cup of Strippaggio 18 year traditional balsamic vinegar
½ pint of heavy cream
1 tbsp. of sugar

1.    Clean strawberries by removing husks
2.    Slice strawberries and place in a bowl
3.    Pour balsamic vinegar over the strawberries and allow to marinate in the refrigerator for 1 hour
4.    In a separate bowl, whip the heavy cream until stiff peaks form
5.    Add sugar to whipped cream and whip to incorporate.  Be sure to not over whip the cream
6.    Serve strawberries topped with whipped cream
Serves 4

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Lemon Olive Oil, Garlic and Herb Marinated Chicken Breasts

Ingredients:
4 boneless, skinless chicken breasts
¼ cup of Strippaggio lemon olive oil
Zest of one lemon
2 tbsp. chopped fresh basil, (1 tsp. if using dried basil)
2 tbsp. chopped fresh oregano, (1 tsp. if using dried oregano)
2 tbsp. chopped fresh thyme, (1 tsp. if using dried thyme)
2 medium sized garlic cloves chopped
¼ tsp. of sea salt
¼ tsp. of cracked pepper

1.    In a bowl, mix the herbs, garlic, lemon zest, salt and pepper with lemon olive oil.
2.    Pierce the chicken breasts all over with a fork so that the marinate will penetrate the meat throughout.
3.    Place chicken breasts in a casserole dish.
4.    Pour marinate over chicken breast making sure to coat all sides of the breasts.
5.    Place chicken in the refrigerator to marinate at least 2 hours making sure to turn them periodically to ensure that they are coated with the marinate.  (Can refrigerate up to 24 hours.)
6.    You may either pan sauté' or grill the chicken until fork tender.
Serves 4.

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Blackberry Balsamic Vinegar and Grapefruit Martini

Ingredients:
1.5 ounces of vodka
1 tsp. Strippaggio Blackberry Balsamic Vinegar
Splash of fresh grapefruit juice
Lemon twist

1.     Place all ingredients in a cocktail shaker filled with ice.
2.    Shake for 20 seconds
3.    Pour into chilled martini glass
4.    Hold lemon twist over an open flame for 2 seconds
5.    Rim martini glass with flamed lemon twist
6.    Add flamed lemon twist to martini
7.    Drink up!

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Basil Vinaigrette

Ingredients

1 tsp. Dijon mustard
1 chopped shallot
½ tsp. sea salt
¾ cup chopped basil leaves
1 tsp. honey
1/3 cup white wine vinegar
1 cup Strippaggio basil olive ill
Place all ingredients except the olive oil in a blender or food processor.  Pulse a few times to combine the ingredients.  Slowly pour in the olive oil with the speed set on low.  Once everything is incorporated together, puree for 30 seconds.

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