Friday, May 22, 2015

Happy Memorial Day!

I know its been light on recipes. But I hope to have a big announcement at the end of the month!

Coupon!



Veterans and those currently in the armed forces, don't forget to show your military IDs for 10% off everyday! We thank you for your service!

Thursday, April 30, 2015

Mother's Day

Stop by this week to get the mom in your life something sweet!




Or think about bringing her to town on Mother's Day to taste for herself. Maybe you can make mom something nice to eat!


Try the Red Velvet Cake with Chocolate Olive Oil, or maybe the Walnut Pesto Pasta, or go with another easy cake; Meyer Lemon Peach Cake.

(Sorry pet-moms, no puppies allowed in the store.)

Wednesday, April 29, 2015

Help Needed!

Help Wanted! Looking for motivated and happy people. Weekends a must. Looking for 2-3 people for the New Hope store, if you can work through the Christmas season, even better. Also: looking for a Manager and 2 employees for our NEW location in Smithville NJ! Come in for an application or email us at Info@olivengrape.com


Tuesday, April 21, 2015

Gluten-Free with Heide

Hello all, hoping your week is starting off right.

If you've been coming to the store for awhile, you may have met our associate Heide. She recently moved away and we miss her.

She's very much gluten free and decided to start her own blog! She began with a bang, and our Smoked Applewood Salt!

Go see it here: Gluten Free with Heide

Tuesday, April 14, 2015

Red Velvet Cake

Red Velvet is one of the oddest recipes I've ever encountered. It's not chocolate, not vanilla, and has much more food coloring than seems safe. But it is really, really good.

I intend to someday make this with some kind of natural food colorings, like beets and cherries, but for now, a box mix will do you.

Red Velvet Double Chocolate

1 box red velvet cake mix
Chocolate Olive Oil
Cream cheese frosting
3-4 cups fresh or frozen berries(thawed), mix cherries, raspberries and blackberries
1/4 cup Cherry Balsamic, or Chocolate Raspberry Balsamic

Follow the instructions on your cake mix. Sub in the Chocolate Olive Oil where it calls for vegetable oil or butter.

In a large bowl, mix the berries and balsamic together. Let sit, they are done when the cake is.

Bake the cake. Let cool and top with the cream cheese frosting and berries.



I made about half in single graham cracker crusts, because it felt fancy. The other half was baked in a round cake pan. However you like it, it's just a fun time.


Friday, April 3, 2015

Easter Sales!

Happy Easter! Happy Passover!

We have a bunny of a sale for you. Coupon!



Salmon with Basil Olive Tapenade

1 Large Salmon Fillet (for 4 people)
2 cups olives, green and kalamata
1 anchovy fillets
1 clove garlic
pinch fresh thyme
pinch oregano
pinch dried laurel
small bunch of fresh basil
1 tbsp capers (optional)

Preheat the oven to 425°. Lay the salmon on a baking sheet. Dice all the rest of the ingredients together and spread out over the salmon in an even layer.

Bake for 10-12 minutes.




Wednesday, April 1, 2015

Balsamic Fruit Fool

Happy April Fool!

Like many of the things I post, this is a simple recipe. I'm all for things that can be done in a few minutes and still look and taste great.

This could be dressed up any number of ways, but I went with the easiest.

Balsamic Fruit Fool

Shortcake shells
1/2 cup vanilla yogurt per shell
mixed berries in balsamic
glazed walnuts

Set each shell in a small bowl. Layer in 1/2 cup yogurt and about 2 tbsp of the fruit on each. I put about the same amount of nuts as well. Serve!




Berries in Balsamic

3 cups mixed berries
     strawberries, blackberries and blueberries
1/4 cup Chocolate Raspberry Balsamic

Chop the strawberries into small bits. Toss fruit and balsamic together in a large bowl and let sit for about half an hour.

Serve on anything.


Glazed Sesame Walnuts

1 cup walnuts
1/4 cup Cherry Balsamic
2 tbsp white sugar
1 tsp Sesame Oil
2 tbsp Sesame Seeds, garnish

Heat a pan to medium heat and add the nuts and Sesame Oil. Toast, stirring occasionally about 2 minutes. Nuts should be fragrant but not burnt.

Add in the Balsamic and sugar and stir quickly to coat. Cook about 30 seconds.

Turn out onto a platter and spread in a single layer to cool. Sprinkle with sesame seeds immediately.

Stores up to a week in the refrigerator.