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Controlled pour dispenser — drizzle olive oil without glugging
Premium cold-pressed EVOO — finishing, dipping, raw applications
Adjustable stand — hold cookbook or tablet at eye level while cooking
Walnut halves — baking, Georgian satsivi, muhammara, salads
Fine oil mist for grilling, baking, salad — control without aerosol
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Controlled pour dispenser — drizzle olive oil without glugging
Premium cold-pressed EVOO — finishing, dipping, raw applications
Adjustable stand — hold cookbook or tablet at eye level while cooking
Walnut halves — baking, Georgian satsivi, muhammara, salads
Fine oil mist for grilling, baking, salad — control without aerosol
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bring a medium pot of well-salted water to a boil. cook the beans in the water until tender, 2-3 minutes. drain and run under cold water to cool. drain well. heat the olive oil in a 12-inch skillet over medium-high heat. add the shallots and cook, stirring, until they begin to brown, about 30 seconds. stir in the walnuts. add the walnut oil and the beans and cook, stirring to heat through, 2-3 minutes. season to taste with salt and pepper and transfer the beans to a serving dish. sprinkle the boat cheese over the top and serve.