Cerignola olives marinated in garlic rosemary olive oil

Olives

Rated M shakes contain alcohol. Flavor Choices: Butterbeer: Vanilla milkshake blended with butterscotch liqueur and Baileys Irish cream. Summer Lemon: Vanilla Milkshake blended with our signature lemon curd, Titos vodka and limoncello liquor. Pina Colada: Vanilla shake blended with pineapple, creme de coconut, spiced dark rum and coconut rum.

RATED 'M' SHAKES

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

Crisp, zesty, mineral rich wine with ripe melon and citrus flavours

Chill the Malvazija bottle to 8–10°C (46–50°F). Place the bottle in an ice bucket partially filled with ice and cold water for 15–20 minutes if it is not already chilled.

Decant only if desired (Malvazija typically benefits from being served directly chilled). Pour 120–150 ml (4–5 oz) per serving into white wine glasses to capture the wine's crisp, mineral aromas.

Place the cubed melon and orange segments in a medium-size mixing bowl. Handle gently so segments remain intact.

Prepare fruit

Add the lemon zest, lemon juice and extra-virgin olive oil to the fruit. Toss gently to coat. Sprinkle the torn mint leaves over the fruit, then season with sea salt and freshly ground black pepper. Toss once more to combine.

Dress and season

Taste and adjust: if the melon is very sweet, add an additional 1/2 tsp lemon juice to lift the acidity. Refrigerate the salad for up to 15 minutes to allow flavors to meld, but serve chilled to complement the wine's zesty profile.

Plate: Spoon 2–3 tablespoons of the melon & citrus salad onto small chilled plates or bowls per guest as a palate-refreshing accompaniment to each glass of Malvazija.

Preheat oven to 200°C (400°F). Arrange the bread slices on a baking sheet and brush each lightly with olive oil on both sides.

Prepare crostini

Toast: Bake the bread slices for 6–8 minutes, flipping halfway through, until golden and crisp. Remove from oven and let cool slightly.

Drain the sardines and pat lightly with paper towel. Place one sardine over each crostini slice (or halve sardines for smaller pieces). Sprinkle the toasted sesame seeds and chopped parsley over the sardines, then finish with a light squeeze of lemon and a very small pinch of flaky sea salt.

Assemble sardines

Serve immediately alongside the chilled Malvazija and the melon & citrus salad for a balanced tasting: the wine's minerality and citrus notes will uplift the bright salad, while its savory and saline hints complement the sardine crostini.

Malvazija (Kozlović) bottle

Ice bucket with ice and water

Ripe cantaloupe or honeydew melon, cubed

Seedless orange segments (navel or cara cara), cut into bite-sized pieces

Lemon zest

Fresh lemon juice

Extra-virgin olive oil

Fresh mint leaves, torn

Sea salt

Freshly ground black pepper

Small baguette or crusty bread, sliced 1/2-inch

Extra-virgin olive oil (for brushing)

Canned sardines in olive oil, drained

Toasted sesame seeds

Lemon wedges (for serving)

Fresh parsley, finely chopped

Flaky sea salt

Malvazija, Kozlović - Croatia

Make Malvazija, Kozlović - Croatia Recipe in just 30m. Crisp, zesty, mineral rich wine with ripe melon and citrus flavours

Malvazija, Kozlović - Croatia

Descriptors

Tasting Notes

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