Vestavia Chef Launches Copper Pot Kitchen Olive Oil

Copper Pot Kitchen, the brainchild of Vestavia Hills chef Ashley Tarver, is launching its olive oil nationwide.

Vestavia Hills Chef Ashley Tarver is launching her olive oil nationwide. (Photo special to the Journal)

Copper Pot Kitchen products include four infused olive oil selections: Honey Balsamic, Lemon Rosemary, Roasted Garlic and Spicy Chile.

Now sold in Whole Foods stores and gourmet specialty shops, the line expanded online and in select retail outlets last month.

In the Birmingham area, Copper Pot products are available at Whole Foods, Organic Harvest, Western Supermarket, Alabama Goods and Contri Brothers.

During her travels abroad, company founder Ashley Tarver said she saw olive oils in many forms, from soap and lotions to salad dressings.

Tarver studied the historical importance and use of olive oil in Greece, Italy and Turkey before creating her own flavors.  From Malaysia and Spain to Morocco, she has eaten with the locals and worked with some of the best chefs in the world at three Michelin-starred restaurants.

The Copper Pot products can be used for dipping, marinades, salad dressings and finishing oils.

The most common uses include drizzling over fresh salad greens, marinating meats and vegetables or serving with a fresh baguette, according to Tarver.

“Great food doesn’t have to be complicated,” Tarver said. “You can travel the world from the comfort of your own kitchen and transform the mundane into the magnificent, one drizzle at a time.”

Copper Pot Kitchen participates in Committed To Give, a new way for consumers to responsibly choose their food products by choosing a company that is committed to giving back. Copper Pot Kitchen selected The Villalobos Rescue Center pet rescue organization as its charity of choice.  Starting in the fall of 2014, consumers will be able to look for the Committed To Give label on food items to choose a product made by a company that is committed to a cause.

Bottled in Tucker, Ga., Copper Pot Kitchen olive oils retail from $12.99-$14.99.  The company is headquartered in Birmingham.

Cooks can find ideas for using the olive oils at the company’s website, Recipes there include Honey Balsamic Pork Tenderloin, Spicy Chile Shrimp, Lemon Rosemary Chicken, Cast Iron Roasted New Potatoes and more. Or try these ideas from Ashley Tarver.


Garlic Citrus Shrimp with Grilled Hearts of Palm

Serves 3-4

20-30 large shrimp, peeled and deveined

¼ cup extra virgin olive oil + 3 tablespoons

2 oranges, zest and juice

2 limes, zest and juice

5 cloves of garlic, sliced

3 cans hearts of palm or where available 24 ounces fresh hearts of palm

Sea salt, 4 teaspoons

2 teaspoons white pepper

Peel and devein the shrimp. Julienne the hearts of palm. Toss the hearts of palm with 3 tablespoons olive oil, 2 teaspoons salt and 1 teaspoon pepper and half of the orange and lime zest and juice. Grill over low heat using a non-stick grill pan. In a sauté pan, heat the olive oil over a medium flame. Add the sliced garlic and sauté until the garlic begins to take on color. Season the shrimp with the remaining salt and pepper and cook for 2-3 minutes. Add the remaining orange and lime juice and zest. Sautee the shrimp for 2-3 minutes more or until lightly pink. Toss shrimp with grilled hearts of palm and serve.


Eggs Diablo

Serves 6-8

12 eggs, hard boiled

3 tablespoons sour cream

3 teaspoons smoked paprika

1 teaspoon cayenne

Salt and pepper, to taste

2 slices Serrano ham, to garnish

Olive oil

Hard boil the eggs. Once cooled, remove shells. Slice the eggs in half (wipe knife between each slice) and remove the cooked yolk. The yolk should be light to bright yellow and not gray. Pass the yolk through a fine mesh strainer. In a bowl combine the yolk with the sour cream, smoked paprika, cayenne pepper and salt and pepper. More sour cream may be added to achieve a creamier texture. Pipe the egg mixture back into the eggs using a pastry bag. A sandwich bag with the corner removed may also be used. Julienne the serrano ham and use to garnish the eggs. Drizzle with olive oil to finish.


Mushroom Gratin

Serves 6

32 ounces Cremini mushrooms (any mushroom can be substituted)

4 tablespoons olive oil

1 shallot, minced

3 cloves garlic, minced

8 ounces sour cream

3/4 cup parmesan plus ¼ cup parmesan

¼ cup fresh oregano, chopped

1 teaspoon sea salt

1 teaspoon cracked black pepper

Baguette, for serving

Sauté mushrooms with garlic, shallots, olive oil, salt and pepper. When tender, puree the mushrooms with sour cream, parmesan and fresh oregano in the food processor. Place the mixture in individual ramekins and top with the remaining parmesan. Bake at 350 degrees until golden brown and bubbly. Serve with a crusty baguette.


Pan con Tomate

Serves 4-8

1 baguette

Olive oil

4 large ripe tomatoes

8 cloves garlic

8-10 slices Serrano ham

1 pound Manchego Cheese, thinly sliced

1 cup arugula

1 teaspoon salt

1 teaspoon pepper

Slice baguette in half. Brush baguette with olive oil and season with salt and pepper. Grill baguette halves. Once grill marks are present and baguette is lightly toasted, remove from grill. Use a microplane to grate the garlic. Rub the grilled bread with the grated garlic. Cut tomatoes in half and rub over open baguette halves, allowing grilled baguette to soak up juices from tomatoes.  Alternately, layer the Serrano and sliced Manchego and top with arugula. Drizzle with olive oil to finish.


Arugula Salad with Strawberries, Honey Balsamic and Pistachio Goat Cheese Rounds

Serves 4-6

16 ounces arugula

8 ounces strawberries, sliced

1/3 cup Honey Balsamic vinaigrette

1 cup pistachios, crushed

1 log goat cheese

Roll chilled goat cheese into small rounds and roll in crushed pistachios, coating evenly. Slice strawberries and place in large bowl with arugula. Add any remaining pistachios.  Shake the Honey Balsamic vinaigrette well and drizzle along the inside edges of the bowl. Incorporate lettuce into the vinaigrette. Lettuce should be lightly coated and not overdressed. Top with goat cheese rounds.

Honey Balsamic Vinaigrette

2/3 cup extra virgin olive oil

1/3 cup balsamic vinegar

1 tablespoon honey

1 tablespoon fresh thyme, chopped

½ tablespoon Dijon mustard

Pick and chop the fresh thyme. Whisk remaining ingredients together. Whisk or shake well before serving.

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