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Welcome to All Things Olive Thank you for stopping by. We hope your visit today will start an appreciation for true, extra
virgin olive oil. All Things Olive carries a variety of California-produced
olive oils--extra virgin, citrus-flavored, and herb-infused--along with a wide selection of tapenades, and some wonderful
wine vinegars produced through the handcrafted 'Orleans' method. The
extra virgin olive oils we offer are those that have earned the yearly seal of the California Olive Oil Council.
With the term "extra virgin" currently undefined in the United States, the Council's seal assures you that you are
getting all the benefits of real, extra virgin olive oil: deep flavor, powerful antioxidants, and essential vitamins,
fatty acids, and other nutrients. At All Things Olive, you can find out
what makes an olive oil an extra virgin olive oil. In fact, your visit today will put you a long way down the path
toward becoming an olive oil expert. But perhaps most importantly,
you can find out how the type of olive--and the time of year that olive is pressed--will determine an oil's flavor—from
mild and delicate, to olive'y' and peppery, or fragrant and fruity, all the way up to leafy green and 'grassy'. And
once you know that, you will be confident in choosing the right olive oil to complement any dish you are cooking, baking,
bar-b-queing, sautéing, or simply dipping. Questions or comments?
Send us a note. We hope you enjoy your visit—please return soon!

This Month's Featured
Oil
Colline di Santa Cruz Extra Virgin Olives native to Tuscany, Italy--Maurino, Leccino, Pendolino, and Frantoio--are grown in the
Santa Cruz mountains of Northern California and picked at varying degrees of ripeness to produce an olive'y' and peppery extra
virgin olive oil. The cool weather and coastal influence yields an extraordinarily fine fruit flavor without losing
the balance of bitterness and pungency. (250 ml)
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Recipe of the Week
Green Beans with Sweet Onion Vinaigrette Ingredients: 1 cup finely chopped sweet onion 1 Tbsp Katz Trio Red Wine Vinegar 1 Tbsp grainy Dijon
mustard 2 1/2 lb green beans, trimmed 2 Tbsp Colline di Santa Cruz olive"y" and peppery extra virgin olive oil 1/3 cup finely chopped flat-leaf parsley To prepare: Stir
together onion, vinegar, mustard, 3/4 tsp salt, and 1/2 tsp pepper in a large bowl. Marinate about 10 minutes. Meanwhile, cook beans in a large pot of well-salted boiling water, uncovered, until just tender, about 6 minutes.
Transferto a large ice bath to stop cooking. Drain and pat dry. Whisk oil and parsley into onion
mixture, then toss with beans. Serves 8. Courtesy
of: Gourmet Magazine
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ALL THINGS OLIVE * Kensington Farmers' Market * 10417 Howard Ave * Kensington,
MD Phone: (301) 520-2194
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