Apollo Olive Oil

Pablo Voitzuk does some of everything at Apollo, helping in the field, in the mill, and on the road selling the finished product. He also makes all the table olives for the family meals. He was born in Argentina, and traveled widely before settling here with us. When he cooks, we know our horizons will be expanded!

Recipes

Tahini with Pomegranate juice

This a variation of the typical Middle Eastern Tahini, the sesame paste that you can find in most health food stores. Traditionally it's prepared with lemon. The use of pomegranate gives an extra touch of a mild acid flavor and a great, sensual color that will add visual value to your table.

1 tablespoon tahini
salt
¼ pomegranate
parsley
1 garlic clove
paprika
Barouni Olive Oil

Place a tablespoon of tahini in a plate and add a very small amount of water. Begin dissolving the paste using a fork. Go very slowly adding water, just a little bit at a time. The tahini will begin to become white. It will have a chunky consistency at first. You want it completely smooth, so keep adding water little by little and keep dissolving it.
When the paste is completely white, add the salt.
When you see that it is close to being smooth, add a dash of pomegranate juice.
Mince the garlic and add it to the paste. Add a bit of olive oil. It will emulsify the paste.
At this point the tahini should evenly cover the surface of your plate.
Sprinkle a few pomegranate seeds, chopped parsley and paprika.
Drizzle with Barouni Apollo Olive Oil.