Fall Newsletter and Halloween Coupon!

Fall Newsletter We have several new products. Dark Smoked Balsamic Vinegar: This balsamic adds a wonderful flavor to meats as a marinade or as a finishing touch. Add it to your grilled vegetables for a Smokey flavor. White Bell Pepper Balsamic:  With a true bell pepper flavor, you'll love this savory balsamic vinegar. Use as a glaze for salmon or pork. Make a sweet pepper salsa using this White Bell Pepper Balsamic as a dressing. Or top a bruschetta made with ricotta cheese and pine nuts. Pair with our chipotle olive oil to add a hint of smokiness to the flavor along with some additional heat. White Caramelized Onion Balsamic:  A bright onion flavor. Marinate asparagus in it before throwing on the grill or use as a light sauce for roasted turkey. Top a frittata or a taco! For a perfect pair, try Caramelized Onion Balsamic and our Garlic Olive Oil. White Fennel Balsamic:  *Use in recipes calling for Anise, Star Anise, Fennel (bulb or seed), Basil, Chervil, Caraway or Thyme. *Use in Cocktails that call for Sambuca *Use with Italian Sausage recipes to up the fennel quotient. *Make Fennel balsamic caramelized red onions for use on Pizza or Focaccia. *Serve as “drinking licorice” *Spike your iced tea, hot tea, soda water or lemonade. Pair with our Meyer Lemon extra virgin olive oil for a delicious sauce for swordfish. Herbes de Provence Olive Oil: Herbes de Provence is a very popular dressing used in the Provence region of Southern France. This is a unique blend of thyme, basil, lavender, tarragon, rosemary, fennel, savory, and tarragon. The French sure know how to cook and this olive oil is proof of that! With this unique blend of herbs will make any dish bolder in flavor and taste divine. You can not go wrong with this versatile extra virgin olive oil, amazing over roasted chicken, seafood, soups, drizzled over your pizza dough just to name a few! And don’t forget how wonderful it can be used for sautéing your favorite meats, seafood, and vegetables! Harissa Olive Oil: Harissa is a staple of Northern African cuisine that is said to stimulate the appetite and aid in digestion. This blend of sweet and hot peppers, consisting of Garlic, Cilantro, Chili Peppers, Green Peppers, Red Peppers, and Black Pepper, adds unforgettable depth to your cooking. Harissa adds a smoky heat to meats, fish, and vegetables. Use our Harissa EVOO over grilled and roasted meats, or swirl through thick, hearty soups and stews for a delicious kick!

New Hope Scarecrow Contest Come see the incredible ingenious scarecrows and vote for us. https://delawarerivertowns.com/scarecrow-contest/ From October 1st thru October 31st, the Scarecrow Contest will gather votes, track social media check-ins, shares, and activity to come to a bunch of winners. #delawarerivertowns & #scarecrowcontest

Come and work for OliveNGrape!

Indeed Job Listing

Both Locations Hiring!


Retail Sales Position requires candidates to perform the following duties: 

Present and sell in-store products.
Meet and exceed sales expectations
Ensure that merchandise is presented according to established practices and Store owner’s direction; utilize merchandise fixtures properly including presentation, product pricing, and signage.
Authorize and sign for refunds and overrides;
Responsible for end of shift register accounting.
Occasionally open and close the store at scheduled times including weekends.


Job Requirements 

Excellent Customer Service Skills; enjoy working with the public
Possess a dynamic personality
Previous retail experience a plus, but will train a positive person
Great work ethic
Candidate must be hardworking, dedicated, and willing to succeed.
Weekends a MUST


Compensation: $9.00 per hour



Email us with your resume if you're interested! info@olivengrape.com

Celebrate Memorial Day!

Happy Memorial Day weekend!

Grilling season is officially upon us!

Come in and see what flavors we can add to your summer!

Appreciate your Teachers!

The end of the school year is coming up, don't forget to get a little something for your teachers to let them know how much they mean to you. In stores only, stop by and grab a gift!

Vinegar Mint Julep

The Mint vinegar isn't the most popular flavor, but I knew it had potential if I could find the perfect recipe. I think I found it!

In honor of Derby Day recently, I thought Juleps would be a good idea, but I needed something to bump up the Mint Intensity. I've used all kinds of kinds of our vinegar in drinks before, so I knew it would substitute well, but the taste was more to chance. It was perfect. Light and refreshing as a Julep should be with a little sour bite at the end. Have fun!

Some people recommend straining the crushed mint out of the glass before you serve.

Try with the Ginger vinegar for a zippier drink!

Oven Baked Glazed Ribs

This was a recipe of opportunity. I just wanted to pick up something quick, but ribs were on sale. I had to wait a couple hours longer for dinner than I had planned, but I think the results were worth it.

You could do this on a grill if you like, but it's still a bit snowy here so I did these in the oven. I also like to triple or quadruple the dry rub recipe. I just like having it around.

Glazed Ribs

4lbs pork ribs

1 tsp Smoked Salt or Szechuan Pepper salt

1 tsp cayenne pepper

2 tbsp Prime Rub Seasoning

1/2 cup brown sugar

1 cup BBQ Sauce*

Preheat the oven to 300degrees. Mix together spices and sugar in a bowl until well combined. This is where I make my extras.

Peel off the membrane on the bony side of the ribs if it has it and apply the rub to both sides. Save your extra rub in a jar or bag.

Make a big foil packet for these. Lay them meaty side down inside your packet and crimp the edges and sides together. Back 2 1/2 hours. Meat should be shrinking away from the bones or pretty much falling off them. Remove from oven and let cool a few minutes.

Using kitchen shears, cut the ribs into 2-3 rib portions. Brush with BBQ sauce and place under a broiler for 30 seconds to a minute. Flip and do the same to the other side. Sauce should be bubbly and sticky looking.

*BBQ Sauce: you can use a regular BBQ sauce if you want, but I always mix in a little balsamic just because. For sweet sauces I usually use Fig or Apple. For something more savory, I like Garlic Cilantro or Espresso.

I made my own sauce for this because this was a spur of the moment cooking choice, and besides, it's delicious! I used Mango Balsamic this time, I like the way it goes with the flavors in the Prime Rub.

Balsamic BBQ Sauce

3/4 cup ketchup

1/4 cup Mango Balsamic Vinegar

2 tbsp worcestershire sauce

Remodel

Sorry for being away. Life always gets in the way.

Back with a bang! It's getting to be so nice outside and that's fantastic! We've made a few upgrades in the store in the last month and I think you'd like to see it!

Can you spot the differences?

(psst, we didn't have a brick wall last month!)

Maple Oatmeal

Easy Maple Oatmeal

1 serving plain oatmeal

1 tbsp Maple Balsamic

1 tsp brown sugar

1 tbsp maple syrup

handful of chopped pecans

Combine the balsamic, syrup, and the brown sugar in a small bowl. Add the pecans and let soak for 15 - 20 minutes.

Spoon over oatmeal when you're ready to serve.

I've given the amount for one serving, but I usually make this in batches. It's great to have on hand so breakfast can be ready in a snap.

Sticky Wings

On Monday I posted a bunch of Maple Balsamic ideas. Here's one in action! You can section your wings if you want, but I like to leave them whole. I also like to double the sauce recipe so I can serve some on the side.

Maple Balsamic Sticky Wings

1 lb raw chicken wings
2 tbsp Jerk or Hunter's blend spices

Sauce
1/4 cup Maple Balsamic
3 tbsp Chili Sauce
2 tsp fresh grated ginger
1 bunch green onions/scallions chopped, reserve some for serving

Preheat the oven to 350°.  Line a baking sheet with parchment paper and place the chicken on it in a single layer, skin side up. Season with the spice blend and bake for 15 minutes.

Increase the oven temp to 425° and bake another 15-22 minutes. They should be golden brown and crispy looking.

Remove from the oven and set aside for a few minutes until they are cool enough to handle. Stir the sauce ingredients together in a large bowl. You can serve the sauce on the side for dunking or go ahead and brush it all over them. 

Top with the reserved green onions and enjoy!

Maple Balsamic

We're having a sale on the Maple Balsamic, so I thought I'd get a list of things together that you can use it for!

I have this printed on a card at the store if you want to pick one up. Order Maple Balsamic Here. Have fun with it!