A new olive oil from Peru, the Coratina just went up yesterday. It's not avaliable online right now, but you can get it by phone if you want it. It may not be super patriotic, but it's really tasty.
And I have a recipe for you too.
1 bunch scallions
1 bell pepper
1/2 an onion
1/2 an eggplant
1/4 cup fresh salsa
Zesty Onion Olive Oil
salt and pepper
4 slices pepperjack cheese
Slice the veggies very thinly. Just trim the hairy bits off the scallions. Toss with a couple tablespoons of olive oil and a pinch salt. Set aside to marinate for at least ten minutes. You will need a grill basket for the best results, but a bit of folded tin foil will do the job in a pinch.
Heat your grill, this doesn't have to be super hot just for veggies. Do this while you are doing other things. Keep this off the direct heat unless you want truly crispy vegetables.
Brush the bread with oil and lightly grill. Just a little. Set the veggies down on the grill and sprinkle with a bit of cumin and black pepper. Depending on your heat level, it shouldn't take more than 5 to 10 minutes to finish off. Toss them around with tongs to keep the scallions from burning. Everything should be well browned.
Top your roll with cheese and pile on the veggies. Scoop on a tablespoon or two of fresh salsa and bite into spicy, crisp, cook-out heaven.