UPC 842441103199

• Organic Vanilla Extract is as close to using whole beans as you can get, without the work of extracting the essence yourself
• Unlike many of the extracts found in the supermarkets, Olive Nation doesn't add anything 'extra' to imitate flavor or enrich colors
• Just 100 pure certified and organic Madagascar beans that will keep your kitchen flowing with expert taste
• Natural Vanilla
• Most people think of vanilla as an ingredient in baked goods like cakes and cookies but Organic Vanilla Extract is also used as a secret ingredient by renowned chefs in many savory dishes

Organic Vanilla Extract Organic Vanilla Extract is as close to using whole beans as you can get, without the work of extracting the essence yourself. Unlike many of the extracts found in the supermarkets, Olive Nation doesn't add anything 'extra' to imitate flavor or enrich colors. Just 100 pure certified and organic Madagascar beans that will keep your kitchen flowing with expert taste. Every chef knows that the perfect amount of vanilla can take a dish from so-so to extraordinary and our Organic Vanilla Extract, with its pure flavor and no added ingredients will infuse your goods with the delicate balance of flavor that it needs. Most people think of vanilla as an ingredient in baked goods like cakes and cookies but Organic Vanilla Extract is also used as a secret ingredient by renowned chefs in many savory dishes. The subtle vanilla flavor enhances the natural flavors used in the dish. Savory Sea Bass with Vanilla Cream Sauce 4 Sea Bass Filets 2 tsp Olive Oil 1 Green Onion, thinly sliced 2 tsp Olive Nation Organic Vanilla Extract cup White Wine cup Chicken Stock 1 cup Half & Half Saut the fish fillets in the olive oil, over medium heat, until golden on each side Remove the fish from the pan and set aside In the same pan, lightly saut the green onion for 1 minute, adding a half teaspoon of olive oil if needed. Add the vanilla extract, wine and chicken stock and stir to combine. Slowly mix in the cream and stir, reducing the sauce by half. Return the fish to the pan and cook for one minute longer. Season with salt and pepper to taste. Serve over rice.