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With Gratitude... November 2016

Featured Product and Thanksgiving Ideas

Gourmet Sea Salts from Around the World

Regional collections of delicious sea salts from around the world are packaged in custom embossed tins, making an elegant presentation. The window on top offers an intriguing view of the beautiful colors and textures of the natural sea salts and peppercorns inside. Each container is individually labeled and samplers contain a brochure describing each salt with creative suggestions for cooking.

The perfect compliment to EVOO and balsamic vinegar and heaven for the foodies in your life. These would be an elegant addition to a Thanksgiving or Christmas gift basket!

Each unrefined salt imparts a texture and natural flavor all its own. These sea salts have never been processed with heat or drying agents and have no artificial colors or flavors. Sprinkle on just before eating to keep their unique flavor and texture in place, which also helps to preserve the mineral content of the salts by avoiding high cooking temperatures.

Try all four distinctive collections!

Raspberry Balsamic Cranberry Sauce

A delicious twist on the traditional cranberry sauce recipe, using fresh raspberries and some Raspberry Balsamic Vinegar.


  • 1 cup water
  • ¾ cup granulated sugar (or sugar substitute)
  • 3 cups fresh cranberries
  • 1½ cups fresh raspberries
  • 3 tsp Raspberry Balsamic Vinegar 


  • In a medium saucepan, combine the water and sugar, and bring to a boil, stirring until all sugar is dissolved.
  • Add the cranberries and raspberries and simmer for 5 or so minutes, until most of cranberries have popped.
  • Stir in the Raspberry Balsamic Vinegar and allow to cool before serving.
  • Must be stored in the refrigerator.
NOTE: Jazz this up even more by adding crushed lemon, lime, orange or pineapple after the sauce has simmered. We usually double or even triple our recipe.

Tuscan Herb Roasted Overnight Turkey


  • 20 pound turkey
  • 2-3 tablespoon Tuscan Herb Infused or robust Extra Virgin Olive Oil (EVOO)
  • sea salt
  • black pepper
  • 4 cups water
  • Tuscany Bread Dipping Seasoning, rosemary, garlic, carrots, celery, onion, lemon, orange, Black Truffle Sea Salt (optional ideas)


  • Start with a fresh or thoroughly thawed bird.
  • Preheat oven to 450 degrees.
  • Rinse turkey well, inside and out, remove giblets and neck.
  • Drain the water out of the turkey.
  • Place thawed turkey on rack in roasting pan, breast side down (this will insure juicy turkey breast and not dry meat, as the juices run down to the breast).
  • Tie legs together with baking string or simply tuck them under the bird.
  • Pat dry with paper towel.
  • Rub room temperature EVOO all over outside and inside the turkey.
  • Add Tuscany Bread Dipping Seasoning or sea salt and pepper.
  • Add carrots, onion, celery, garlic, rosemary, lemon, oranges, etc. (optional)
  • Place 4 cups of water into the bottom of the roasting pan.
  • Roast for 45-60 min at 450 degrees.
  • Can add EVOO and season again.
  • Remove turkey and COVER THE PAN COMPLETELY BY MAKING A TENT OUT OF HEAVY DUTY ALUMINUM FOIL. Make sure that all the edges of the pan are covered so the moisture will remain in the pan. Check pan water before sealing. Only a few inches needed.
  • Roast 1 hour per pound, 8-9 hours at 170 degrees.
  • Go to sleep and dream of turkey.
  • The temperature of the breast should be 165 degrees and the thigh should be at 170 degrees.
  • Some like to turn the oven off and let the turkey stay inside the oven until time to feast.
  • (Oven temp variations may require additional or less cooking time.)
  • Finish with a little Black Truffle Salt (optional).

Blood Orange Sweet Potato Casserole

Combine these ingredients:

  • 3 cups mashed (cooked) sweet potatoes
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 cup sugar (or natural sweetener substitute)
  • 1/3 cup Blood Orange Fused Extra Virgin Olive Oil (EVOO)

Mix until smooth and set aside.


  • 1/3 cup butter
  • 1/2 cup brown sugar (or natural sweetener substitute)
  • 1/3 cup flour 1 cup chopped pecans (or walnuts)
After melting the butter and mixing the topping, combine 1/2 topping with sweet potato mixture and crumble the remaining on top. Sprinkle with more nuts, if desired, and bake in covered casserole at 350 for 30 minutes.

Did You Know?

EVOO CLASS!  Join us at Saporito on Thursday, Nov. 17 at 6:30-8:30pm. Register through Santa Fe College Community Education at (352) 395-5193 or online at Learn about healthy holiday eating and entertaining with extra virgin olive oil and balsamic vinegar. Find out what extra virgin olive oil really is, what to look for, its uses and benefits. Taste authentic balsamic vinegar imported from Modena, Italy and see how to add panache and goodness to gourmet, as well as, simple, everyday dishes. Sample from over 50 varieties, enjoy light refreshments and learn ways to pair oil and vinegar to enhance recipes. Health conscious and food-loving individuals will appreciate this instructional, tasty class. Experience the Flavor!

YES, we do custom and corporate gifts! What a perfect time of year to express gratitude. You may even BYOB, "Bring Your Own Basket" and fill it with delicious, healthful Saporito goodies. 

We are grateful for the support and encouragement from so many customers! It is a privilege for our family to work together, to provide the finest EVOO and balsamics to Gainesville and to meet so many wonderful folks in our community. We appreciate you and thank you for shopping with us at Saporito Oil, Vinegar, Spice!  ❤

(352) 745-7886 |

Saporito OVS 4401 NW 25th Place, Suite D Gainesville, FL 32606 USA

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