Serve with Grilled asparagus and pasta tossed with Parmesan and chopped mint.

Ingredients:

  • 4 8-ounce rib veal chops
  • 5 tablespoons Atlas Peak Olive Oil
  • 1 large garlic clove, minced
  • 1 1/2 cups diced seeded plum tomatoes
  • 1/2 cup coarsely chopped pitted Kalamata olives
  • 1/2 cup thinly sliced fresh basil
  • 1 tablespoon red wine vinegar

Preparation:
Prepare barbecue (medium-high heat). Rub veal chops with 1 tablespoon of oil; sprinkle with salt and pepper. Grill veal to desired doneness, about 4 minutes per side for medium.

Meanwhile, combine 4 tablespoons oil and garlic in small saucepan. Set on edge of grill or over medium heat on stove top and heat oil until garlic is fragrant, about 1 minute. Mix in tomatoes, olives, basil, and vinegar. Stir vinaigrette until heated through, about 2 minutes. Season with salt and pepper; serve with chops.

Serves: 4

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