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Doc's Pick

The Wellness Power Couple: Doctor’s Blend EVOO & Elderberry Balsamic

Experience a match made in heaven that celebrates both robust flavor and heart-smart indulgence.
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$54.95 per Bottle
Elevate your plate with a pairing that is as heart-smart as it is delicious. This curated duo brings together the legacy of a renowned cardiologist and the ancient healing power of the elderberry for a truly restorative culinary experience.

A Legacy of Health: The Doctor’s Blend Extra Virgin Olive Oil was originally crafted by Dr. Brabeck, a Monterey Peninsula cardiologist. Today, his daughter continues this labor of love, sourcing high-polyphenol oils to create a medium-to-robust blend of Taggiasca, Tuscan, and Arbosana varietals. It’s a peppery, fruity masterpiece designed for well-being.

A Bold Botanical Twist: Our Elderberry Balsamic takes center stage with a profile that is bold, slightly tart, and beautifully balanced. Treasured for centuries for their immune-boosting properties, elderberries provide the perfect acidic counterpoint to the rich, antioxidant-heavy olive oil.

Perfectly Paired For:
  • Vibrant Salads: Whisk them together for a dressing that makes bitter greens and fresh berries pop.
  • Savory Finishing: Drizzle over roasted root vegetables or grilled meats to add a layer of complex, tart sweetness.
  • The Daily Ritual: Follow the American Heart Association’s lead by enjoying a "wellness shot" of this duo or drizzling it over your morning yogurt or grain bowl.
This signature, jam-like glaze for savory dishes, such as salmon or brie, calls for Doctor's Blend EVOO, Elderberry Balsamic, blueberries, shallots, ginger, cinnamon, lemongrass, and brown sugar. Simply sauté the shallots in the oil, then simmer all ingredients until reduced.

Quick Tasting Guide & Pairings
With a "peppery bite" in the Doctor’s Blend and a "slightly tart" nature in the Elderberry Balsamic, this duo balances fat and acidity perfectly.
  • Wellness Shot: Combine 2 parts EVOO to 1 part Balsamic for a polyphenol-rich daily tonic.
  • Bread Dip: Mix with sea salt for sourdough or focaccia.
  • Vinaigrette: Whisk 3 parts oil with 1 part vinegar, Dijon, and honey for robust greens.
  • Main Courses: Use as a finishing glaze for grilled meats like quail.
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