Skip to main content
You have permission to edit this article.
Edit

Olive Caramel

  • Updated
  • 0
  • 1 min to read

Soter Vineyard’s chef Clayton Allen tells us how to craft a sauce he’s not reserved about raving about.

“This sauce is really something else,” he says. “The combination of fruity and briny olives mixed with the sugar transforms this into a sauce that is reminiscent of Hoisin sauce.”

Olive caramel
Our Standards

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.