Avaline x Brightland

Wine and olive oil have a lot in common

Both require simple ingredients (grapes and olives, of course) and need lots of sunshine, good soil, and quality farming to achieve the best possible sip and drizzle.

A special offer

15% Off at Brightland

Avaline and Brightland have come together to celebrate their shared commitment to deliciousness, on the plate and in your glass. We’ve asked two of our favorite recipe creators to craft dishes inspired by our favorite fall offerings: Avaline’s new Pinot Noir and Brightland’s Olive Oils.
Starting now through the end of October, take 15% off orders of $100 or more & receive free shipping from our pals at Brightland.

Use your fresh new olive oils to recreate the exclusive recipes below—both are meant to pair perfectly with a glass of Pinot Noir (yum). Don’t forget to put on our collab playlist while you cook!
Cheers,
Avaline + Brightland
Use code AVALINE15 for 15% off

Shop all of Brightland's delicious, nutritious oils right here.

Serves 4

Heirloom Tomato Vegetable Curry

by Roti Brown

Roti Brown is a home chef and Creative Director based in Los Angeles. Food has played a huge role in her life for as long as she can remember. Today, cooking is a daily activity and one of her favorite ways to express herself. For Roti, it's not just about creating food that people want to eat. She believes food is so much more than just sustenance, it's a way to foster true community, experience new cultures, and share her own.
What you'll need:

3-4 large heirloom tomatoes, quartered
2 teaspoons curry powder
½ teaspoon nutmeg
¼ teaspoon cinnamon
2 cloves of garlic, peeled
2 tablespoons Brightland Ardor chili-infused olive oil
Kosher Salt
Course ground black pepper
24 oz petite potatoes, quartered
1 tablespoon fresh ginger, grated
3 medium-sized carrots, sliced into rounds
1/4 red onion roughly chopped
1 cup canned coconut milk
1/2 cup vegetable broth
2 sprigs of fresh thyme
1 small lemon
1 handful of dill roughly chopped
Directions:
- Preheat the oven to 400F.
- To the baking sheet add quartered tomatoes, 1 tablespoon of Brightland Chilli Oil, garlic, 1 teaspoon of curry powder, nutmeg, cinnamon, and ½ teaspoon of salt. Mix well and bake for 20 minutes.
- While the tomatoes cook, heat 1 tablespoon of Brightland Chili Oil and 1 teaspoon of curry powder in a crockpot on low heat. Allow to cook until the mixture is fragrant, string continuously.
- Then add in potatoes, ginger, carrots, red onion, and 1 teaspoon of curry, and sauté for about 5 minutes, stirring occasionally. Next add the coconut milk, broth, thyme, and a squeeze of half the lemon. Leave to simmer on low.
- Once the tomatoes have cooked, blend them until smooth, then add the mixture to the crock pot. Simmer on low-medium heat for an additional 15 minutes.
- Garnish with fresh dill and a few drops more of Brightland Chili Oil. Serve hot and enjoy with a glass of Avaline Pinot Noir.

Serves 2

Tomato Sunset Oasis

by Maryah Ananda

Maryah Ananda is a NYC-based culinary artist and model who brings curiosity to the kitchen, fulfilling her craving for stories behind what's on the dinner table. Her journey with healing led her into a career of nourishment. She's hosted branded dinners and catered for clients including Marc Jacobs Fragrances all while feeding her guests physically, mentally and spiritually. She's passionate about community, unlearning, re-learning and all things sustainability. So whether she's frolicking through New York farmers' markets or finding spirituality and self-expression in sourdough, every bite and event offers her an opportunity to discover something special about the world and her place in it.
What you'll need:
Ingredients
- 10 cherry tomatoes
- 1/2 cup plain full fat yogurt
- 1/4 cup strawberry rose vinegar
- 3 tbsp Avaline Pinot Noir
- Brightland Rosette garlic infused oil
Optional:
Sesame seeds
Black pepper
Dried edible flowers
Directions:

Slice tomatoes in half and lightly salt. Mix strawberry rose vinegar and avaline wine in a small bowl. Marinate the tomatoes in the wine vinegar mixture for at least one hour. Plate over yogurt, drizzle rosette oil and more vinegar mixture. Top with sesame seeds, black pepper and edible flowers.