All Things Olive We're a farmers market-based retailer of California extra virgin olive oils and barrel-aged vinegars.
More or less. We opened at the Kensington,
Maryland farmers market way back in 2004. At that time, we were optimistic that we would find other true devotees
of real and fresh extra virgin olive oil. And we did. We've expanded every year since, and today, you can find us at farmers markets in Bethesda, Olney, Potomac,
and Rockville, Maryland, as well as in Washington, DC. When
we started out, our search for real and fresh extra virgin olive oil led us to California. There, we found small—in
some cases, tiny—family-owned farms in the coastal hills and central valleys of California. In each, we found
someone whose passion for real, fresh extra virgin olive matched our own. To complement our extra virgin olive oils, we offer
barrel aged wine, apple cider, and balsamic vinegars. Aging vinegar in barrels—in the case of our balsamic
vinegar from Modena, Italy, 18 years—allows the true flavor of the fruit used to
create the vinegar to come through in every drop. We also offer
you citrus- and herb-infused olive oils, a variety of tapenades, and salts and spices from around the world. Each
will help you to get more enjoyment from your farm-fresh California olive oil. Please drop by for a sample soon! Seared Scallops Salad With
Blood Orange Vinaigrette
Blood orange vinaigrette
1/4
cup freshly squeezed blood orange juice
1 garlic clove grated (use a microplane) or minced
1 tablespoon Katz Trio
red wine vinegar
salt and pepper to taste
1/4 cup Tres Osos extra virgin olive oil
In a medium bowl,
whisk together the blood orange juice, garlic clove, vinegar and salt and pepper. Slowly whisk in the olive oil. Set aside
until needed.
Scallop Salad
1 tablespoon Tres Osos extra virgin olive oil
8 to 10 medium sea scallops
salt and pepper
to taste
1 small Boston lettuce
oregano or mint leaves
In a large saute pan, heat the olive oil over
medium high heat. Season the scallop with salt and pepper on both sides and carefully add them to the pan (oil may splatter
a bit). Sear them for about 2 minutes, carefully flip them and sear for another 2 minutes. Remove from the pan and reserve
to the side.
On individual plates,arrange a good amount of lettuce leaves, place the scallops on top and drizzle with
the blood orange vinaigrette. Enjoy! (courtesy Tartelette www.tarteletteblog.com) Serves 2
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Bethesda Central Farm Market
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Bethesda
Elementary School Intersection of Wilson Lane and Old Georgetown and Arlington Roads
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Union Market DC
8AM - 8 PM
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5th Street NE, between New York and Florida Avenues, Washington DC |
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Olney (MD) Farmers and Artists Market
9AM-1PM OPENING
DAY MAY 12
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The intersection of Prince Philip Drive and 108, on the grounds of Montgomery General Hospital's Thrift
Shop. |
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Union Market DC
11AM-8PM
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5th Street NE, between New York and Florida Avenues, Washington DC
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Union Market DC
11AM-8PM
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5th Street NE, between New York and Florida Avenues, Washington DC
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Potomac Village Farmers Market
2-6:30 PM OPENING
DAY MAY 2
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Intersection of Democracy and Falls Road, Potomac |
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Union Market DC
11AM-8PM
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5th Street NE, between New York and Florida Avenues, Washington DC
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Capital Harvest on the Plaza
OPENING DAY MAY 17
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13th and Pennsylvania Ave., (Reagan Building Plaza) Washington, DC |
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Kensington Farmers Market
8AM - 12 N OPEN YEAR ROUND |
Howard Avenue (Antique
Row), Train Station Parking Lot
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Pike Central Farm Market
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Mid Pike Plaza, Rockville, MD
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Union Market DC
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5th Street NE, between New York and Florida Avenues, Washington
DC
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(If you've run out of oil or vinegar, and you can't
make it to one of our farmers markets, you can always give us a call or order online.)
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