Award-Winning Southern Hemisphere Oils Are Here!

The southern hemisphere oils are flowing in and they are fantastic!  Four new ones are on the shelf with more arriving next week.

Hojiblanca (Australia) - this aromatic oil is floral and grassy with a moderately pungent finish.  Winner of the coveted "Best of Class" award at the 2013 New York Olive Oil Competition.

Picual (Australia) - fruity and grassy with notes of green tomato and low bitterness.  Also a "Best of Class" winner at the New York competition.

Picual (Peru) - green and fruity with notes of parsley and a lingering peppery finish.  Another "Best of Class" winner!


Seared Albacore Tuna with Cherry Tomato Compote

1-1/2 pounds albacore tuna loin*
2 tablespoons + 1 tablespoon OLIVE & VINE Extra Virgin Olive Oil 
salt and fresh ground pepper to taste

Prepare a medium hot grill.  Rub the tuna with 2 tablespoons of olive oil and liberally salt and pepper.  Grill about 3 minutes on each side over indirect heat for medium rare.  (Tuna should be seared but left raw in the center, so don't overcook!).  Cut into serving pieces and top with the warm Cherry Tomato Compote.  Drizzle with remaining tablespoon of olive oil.  

* can substitute other fresh fish such as halibut, snapper, sea bass, grouper, salmon

For the Cherry Tomato Compote:

2 tablespoons + 1 tablespoon OLIVE & VINE Extra Virgin Olive Oil
1 small shallot, minced
1 clove garlic, minced
2 teaspoons capers in brine
1/4 cup white wine
1-1/2 cups mixed cherry tomatoes, halved
2 tablespoons fresh basil chiffonade, or chopped
sea salt and fresh ground pepper to taste

In a saucepan, heat the olive oil over medium heat.  Saute the shallot for 2 minutes until translucent.  Add the garlic and cook another minute.  Add the capers and wine and simmer for 2 minutes.  Add the cherry tomatoes and simmer gently another minute.  Allow the tomatoes to warm and soften but not break open. Salt and pepper to taste and gently fold in the basil.  Serve warm over the seared tuna.
Serves 4.






Bottle Refill Guidelines

OLIVE & VINE encourages you to bring your empty bottles back to the store and we will be happy to refill with a new oil or vinegar.  You will receive a $1.00 discount for every refilled bottle. Please follow these easy guidelines:

• Run bottles through a full dishwashing cycle
• Make sure cleaned bottles are completely dry -  any moisture will affect the     quality of the product
• Do not reinsert the old cork - we will give you a fresh cork and relabel the     bottle if necessary

Happy refilling!

End of Season Sale!

The southern hemisphere olive oils are on their way and we need to make room for these ultra premium, award-winning oils. Starting today, our Mediterranean and California oils will be discounted 30% off any size bottle. It’s the perfect time to stock up on these premium products at a great price!

Coming soon – three “Best of Class” winners at the 2013 New York City Olive Oil Competition. We’ll let you know as soon as they’re on tap!

END OF SEASON SALE

The southern hemisphere olive oils are on their way and we need to make room for these ultra premium, award-winning oils. Starting today, our Mediterranean and California oils will be discounted 30% off any size bottle. It’s the perfect time to stock up on these premium products at a great price!


Coming soon – three “Best of Class” winners at the 2013 New York City Olive Oil Competition. We’ll let you know as soon as they’re on tap!

Mediterranean Oils are on the Shelves!

The Mediterranean oils are back in stock! We are thrilled to present these ultra premium oils from Italy, Spain, Portugal and Greece, including two organic varieties.

Nocellara - This organic oil from Italy is mild and fruity with middle notes of avocado and berry, low bitterness and a slight peppery finish.

Picual - The award-winning Oro Bailen estate in Spain has produced this early harvest oil that has notes 
of green olive and green tea with moderate pungency and bitterness.

Cobrancosa - This unique Portuguese oil is fruity, green, herbaceous and floral all at once!  Extremely complex and layered with creamy flavors that linger.

Koroneiki - From Greece comes this herbal and extremely floral oil with lingering green banana notes 
on the finish.

Cerasuola - This is another organic oil from Italy:  very fruity and creamy with notes of melon and citrus and ample pungency.


Let us host your next event!


OLIVE & VINE is delighted to host a tasting event for you and your guests or organization. Our store can comfortably accommodate up  to 35 people and our staff will be on hand  to answer any questions and provide tasting sheets and pairing suggestions.   

You are welcome to bring in your own food and beverages and we will provide a table, linens, ice and wine glasses, if needed.  We can also assist you in catering the event with nearby restaurants in CITYCENTRE and Town & Country.  A fun itinerary is to meet at OLIVE & VINE to mingle, sip and sample, then move to a nearby restaurant for lunch or dinner.  Give us a call to schedule your event.
832-377-1610

Early harvest California oils are on the shelf!



It's that time of year when we say goodbye to the last harvest and welcome in the new.  Three early harvest extra virgin olive oils from California have arrived and there's something for every olive oil lover.

-  a mild Koroneiki that is well-balanced with herbal notes, minimal bitterness and a pungent finish
-  a medium intensity Arbequina has the aroma of fresh cut grass with middle notes of spearmint and a peppery finish
-  a big bold Mission with notes of green tomato, ample bitterness and a spicy finish, not to mention an "off the chart" polyphenol count of 614!

Come in for a sample and see why we change our inventory every 6 months - fresh is best!


Cranberry Pear Glazed Butternut Squash



1-1/2 - 2 pounds butternut squash, peeled, seeded and diced in to 1" pieces (about 3 cups)
1/3 cup OLIVE & VINE Cranberry Pear balsamic vinegar
1 tablespoon fruity OLIVE & VINE extra virgin olive oil such as Hojiblanca
3" sprig fresh rosemary, leaves stripped from stem and roughly chopped
Sea salt and fresh cracked pepper to taste

Preheat the oven to 375.  

In a large bowl, whisk the olive oil and balsamic vinegar together until thoroughly combined.  Add the rosemary and squash and toss to coat evenly. 

In a large roasting pan lined with parchment paper, arrange the squash in a single layer, drizzling with any remaining marinade. Sprinkle liberally with sea salt and fresh ground pepper.

Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized.  Adjust seasoning if desired.

Black Cherry Balsamic Grilled Pork Chops


8 lamb rib chops
1/2 cup OLIVE & VINE Sweet Basil Extra Virgin Olive Oil
1/4 cup OLIVE & VINE Sweet Black Cherry Balsamic Vinegar
2 cloves garlic, minced
1 tablespoon honey
2 teaspoons Dijon mustard
1 tablespoon fresh rosemary, chopped
8 sprigs to garnish, optional
1 teaspoon dried oregano
salt and pepper to taste

Place chops in a ziploc bag.  Combine the remaining ingredients and pour over shops.  Refrigerate overnight or at least 8 hours.   

Grill chops over medium high heat approximately 5 minutes per side or until desired doneness is reached.
Garnish with fresh rosemary if desired.

Barbecue Sauce with Fresh Fig Balsamic


2 tablespoons OLIVE & VINE extra virgin olive oil (mild)
1/2 red onion, minced
2 cloves garlic, minced
1/4 cup tomato paste
1/4 cup OLIVE & VINE Fresh Fig balsamic vinegar
3 tablespoons sugar
1 tablespoon Dijon mustard
1 teaspoon chili powder
1/2 cup water
Sea salt and black pepper, to taste

Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until softened about 3 minutes.

Add tomato paste, vinegar, sugar, mustard, and chili powder; stir until well mixed. Whisk in water. Season with salt and pepper to taste. Bring to a boil while whisking.  Lower to a simmer and cook until mixture has thickened to fully coat the back of a spoon, stirring occasionally, about 20 minutes. 
Refrigerate up to two weeks.

Makes about 1 cup.

Chipotle-Lime Fish Tacos


1 pound white fish fillets (such as halibut or Mahi Mahi), skinless
1/4 cup OLIVE & VINE Persian Lime EVOO
1/4 cup OLIVE & VINE Smoky Chipotle Pepper EVOO
1/2 cup orange juice, divided
1/2 teaspoon sea salt
1/2 teaspoon black pepper

For tacos:
8 corn tortillas
Shredded purple cabbage
Thinly sliced onion
Chopped fresh cilantro
Sour cream

Preheat grill or broiler.

Place fish in a shallow baking dish.  Whisk together oils, half of the juice, salt, and pepper.  Pour over fish and turn to coat.  Let sit at room temperature 20 minutes, turning once.

Place fish directly on grill or under broiler.  Cook until fish flakes easily, about 8 minutes, turning once. Let cool 5 minutes.  Flake fish, toss with remaining juice and set aside.

To assemble the tacos: place a corn tortilla on each serving plate.  Top with cabbage, onion, cilantro, flaked fish.  and sour cream.  

Makes 8 tacos.

Meyer Lemon Gazpacho


1/4 cup OLIVE & VINE Meyer Lemon EVOO
2 tablespoons fresh lemon juice
3 cloves garlic, minced
1 tablespoon paprika
1 teaspoon sea salt
1-1/2 pounds tomatoes, cored and chopped
1 small cucumber, peeled and chopped
1 red bell pepper, seeded and chopped
1/2 jalapeno, seeded and minced
1/4 cup fresh cilantro, finely chopped
1/4 cup fresh parsley, finely chopped

Place all ingredients in a food processor and pulse until well chopped but not pureed.  Cover and refrigerate for at least 2 hours before serving.

Makes 4 servings.



Olympics Red, White and Blue Special!

We're crazy about the Olympics!  From opening ceremonies on July 27 through the end of the games on August 12th, receive a 50% (!!!) discount on any 375 ml. bottle of oil or vinegar that has red, white or blue in its name.  Use the code word "Olympics" at checkout.

                  A portion of the proceeds will support Team USA!   


New Southern Hemisphere Arrivals


The first of the new harvest southern hemisphere oils are in stock!  

-  An Italian varietal Leccino produced in Chile is rich, creamy and malty on the front, moderate bitterness in the center and has a bold, peppery finish.  

-  Very smooth and well-balanced, the mild Australian Picual has fruity, tropical and ripe olive notes.  

Both of these ultra premium EVOOs were pressed in May making them the freshest oils you can get anywhere in the world!

Spinach Salad with Spicy Pecans

For the salad:
1 pound baby spinach leaves
3 tablespoons OLIVE & VINE Extra Virgin Olive Oil 
1 cup fresh strawberries, sliced
1 cup cantaloupe (or other melon), diced 
2 tablespoons OLIVE & VINE Chocolate Decadence Balsamic Vinegar

Toss the spinach with the extra virgin olive oil  in a large bowl.  In a separate bowl, toss the prepared fruit with the balsamic vinegar.  Arrange the fruit on top of the spinach and sprinkle with spicy pecans.

For the spicy pecans:
1/2 cup sugar
2 tablespoons water
1 teaspoon salt
1/2 teaspoon cayenne pepper
2-1/2 cups pecan halves

Preheat oven to 350 degrees.  Line a cookie sheet with greased parchment paper or foil.  

Combine the sugar, water, salt and cayenne in a heavy sauce pan and stir over medium heat until the sugar dissolves.  Boil for two more minutes.  Turn off heat and add the pecans, stirring until they are completely coated.  Spread the pecans on the cookie sheet as evenly as possible.  Bake until they start to brown, about 10-13 minutes.  (Note - pecans move from brown to burned rather quickly so watch closely.)  Remove from oven and slide parchment/foil onto a cooling rack or table.  Separate with a fork if they are stuck to each other.  Cool completely before adding to salad or store in an airtight container for later use.  Caution:  Highly addictive! 








Coleslaw with Smoky Chipotle and Lime Aioli




For the Smoky Chipotle and Lime Aioli:

2 large egg yolks at room temperature
2 garlic cloves, smashed
2 teaspoons sea salt
1 tablespoon fresh lime juice
1 cup OLIVE & VINE Smoky Chipotle Pepper EVOO

In the bowl of a food processor or blender, add the egg yolks, salt, garlic and lime juice.  Process until well combined.  

VERY SLOWLY, drop by drop, begin to drizzle in the Smoky Chipotle Pepper EVOO while the machine is running. Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to break.  

Once the olive oil is completely poured in and emulsified, remove the aioli to a sealed container and refrigerate.  This condiment is fabulous on coleslaw, sandwiches, egg salad sandwiches, shoes... basically anything!  

Makes 1-1/4 cups of aioli.

For the coleslaw:

1 medium head of cabbage, shredded
1/3 cup red onion, finely shredded 
1 large jalapeno, seeded, de-ribbed and finely minced
1 bell pepper, finely minced
1 tablespoon fresh lime juice
Salt and fresh ground pepper to taste
1 recipe Smoky Chipotle and Lime Aioli

Combine the coleslaw ingredients with the Smoky Chipotle Aioli in a large bowl and refrigerate for at least one hour.  Serve on a sandwich or as a side dish.  

Makes approximately 6-8 cups of coleslaw.

Vietnamese Shrimp Spring Roll


1 carrot, peeled and shaved in to long, thin strips
1 cucumber, peeled and cut into very thin strips
5 tablespoons + 1 teaspoon Honey Spiked Ginger Balsamic Vinegar, divided
3 tablespoons + 1/2 teaspoon good quality soy sauce, divided
1 package vermicelli noodles
1-1/2 teaspoons sesame seed oil, divided
1/2 lb extra large shrimp (cooked, peeled, deveined, halved)
1 bunch fresh cilantro leaves
1 bunch fresh baby spinach leaves
2 green onions, thinly sliced
1 package clear edible rice paper sheets
Hoisin sauce or spicy Vietnamese fish sauce to taste
chopped roasted peanuts (optional)

In a small bowl, toss the carrot and cucumber with two tablespoons of Honey Spiked Ginger Balsamic Vinegar and set aside.  

Heat 3 quarts of water to a gentle simmer.  Remove the pot from the heat and stir in two tablespoons of soy sauce, two tablespoons of Honey Spiked Ginger and one teaspoon of sesame seed oil.  Add the vermicelli rice noodles and allow to sit for 10 minutes until tender.  Drain well and toss with 1/2 teaspoon sesame oil blended with 1/2 teaspoon soy sauce and 1 teaspoon of Honey Spiked Ginger. 

Drain the carrot and cucumbers and set out the cilantro, spinach and green onions.  

In a shallow dish such as a pie plate, mix together 1 cup of warm water with 1 tablespoon soy sauce and 1 tablespoon of Honey Spiked Ginger.  Dip a sheet of rice paper into the seasoned water a second or two (no longer or they will get too soggy) and lay flat on a work surface.  On one edge, lay a small handful of noodles, two shrimp halves, some cilantro, a few spinach leaves, some cucumber strips, a few pieces of shaved carrot, and a sprinkle of green onions, being careful to not over stuff the roll. Carefully start to roll up, tucking in the sides, then continue to roll up but not too tightly or the spring roll will split.

Serve immediately with Hoisin sauce and chopped peanuts or a spicy Vietnamese fish sauce.

Tip:  It's best to serve immediately and only make as many as you plan to serve.  They don't hold well and will harden up in the fridge.  

Serves  6

Italian Oils are in Stock!

Our northern hemisphere inventory is now complete with the arrival of two new oils from Italy!  The Favalosa is green and grassy with notes of berries and a peppery finish.  The Ogliarola is creamy and herbaceous with a hint of chicory and a pungent finish.  Both are medium intensity and fine examples of premium Italian extra virgin olive oils.