Much Ado About Megan

 
Megan Coffin joined the We Olive Ventura bunch last March.  A member of the Ventura High School Culinary Arts Program at the time, she knew her way around from her experience with the program's annual holiday showcase in the store.  She impressed us immediately with her strong work ethic and her diligence.  However, she was so reserved we wondered if our larger-than-life team overwhelmed her.  It wasn't too long, however, before Miss Megan demonstrated that she'd just been quietly working in the background taking it all in waiting to step out onto the sales floor and charm the customers with her new-found knowledge and service-oriented approach to sales.  And charm them she did, impressing us at the same time and even bantering some Perry-isms about!  Did I just hear Megan tell that customer "That's our  trouble table" when motioning to where the chocolate and dessert sauces are displayed.  And, of course, there's laughter all around.

Megan's favorite part about working at We Olive Ventura is sharing her knowledge about all of our great  products with the wonderful people who visit the store.  It's no surprise that she has such great people skills coming from a family with three sisters, three brothers and another brother on the way.  Having graduated high school in June, Megan is currently a freshman at Ventura Community College completing her general education.  She also enjoys hanging out with friends preferably at the beach or on a hike.

She recommends our hostess gift as a great all around grab and go.  With a bottle of any of our bulk olive oils and one of our balsamic vinegars, a dipping dish and pretty packaging, how can you go wrong?

Megan may have a lot of siblings, but she also has no shortage of moms.  Her moms at home and at her We Olive Ventura home.  Not that Megan needs mothering.  She's capable and confident, but just so nice.

After helping a senior couple, Steve overheard the man ask Megan "Will you be my Granddaughter?"  Well, sir, we LOVE our customers, but for the record, Megan is ours!

Gabbing About Georgia

Are you an F.O.G.?  If you spend any length of time in Ventura County you likely will become a Friend Of Georgia -- Georgia Perry that is!  F.O.G. is a term coined by one of several Friends of Georgia who frequently stop by We Olive to try a new Georgia-recommended product, grab a hostess gift or just get something for dinner.  The store could probably survive on Georgia-referred sales alone -- well almost! Georgia Perry is our resident hostess, committed community volunteer and lifelong Ventura County dweller.   She is also the Senior Sales Associate at We Olive Ventura.  Seems almost everyone knows Georgia and it is impossible to not like her. One day while getting some alterations done at an across town seamstress, I was discussing Georgia who had referred me.  Another waiting customer piped up and said "You mean my Georgia?"  Turns out, the customer was yet another F.O.G.

When not lending her talents our way, Georgia is an Events Coordinator and an active volunteer with the Ventura Educational Partnership, which makes her a natural fit with us! Having raised two handsome sons with husband Dennis, Georgia has a heart for all school kids. Her gal pals include the Superintendent of Schools,the President of the Ventura Educational Partnership and the head of  the Ventura Family/School/Community Partnership.  Among her favorite things about working at We Olive Ventura is the community involvement fostered by store owner Steve Tobey an example of which includes the Ventura High School Culinary program relationship.  Through that connection students have showcased their culinary skills using We Olive products with in-store demonstrations and we have gained valuable employees such as our current recruit Megan.  Relationships like these (and Georgia's enthusiasm) encouraged another employee to become an active local school volunteer. 

My funniest Georgia moment at We Olive also involves, of course, Perry.  While Georgia and Perry were providing their signature customer service they had an engaging conversation with a very appreciative customer.  Part way through, Perry introduced himself and the gentleman motioned to Georgia and asked if she were "The lovely Mrs. "Perry"  Perry laughed and said yes, she is Mrs. Perry, but not his Mrs. Perry, Mrs. Dennis Perry!.  They all had a good chuckle.  Georgia's current three favorite products are the We Olive Green Olive & Lemon Mustard, (2) Sable & Rosenfeld's Mediterranean Olive Bruschetta and (3) We Olive Balsamic Truffles.  For gifts she suggests a jar of Pasolivo Body Butter or a new parents or housewarming favorite of our gourmet pasta with a jar of Italian Salsa.  A gift I think Georgia would love to receive (hint, hint Dennis) is a  decorative three-section condiment tray with a selection of three condiments or tapenades and an Old River Road spoon (or 3!), 

Georgia offers the following easy recipe ideas:  Pork Roast marinated in Chaparral Gardens Blackberry Roasted Pepper Vinegar for a least a couple hours or overnight and barbeque or cook on low in a slow cooker.  Serve our gourmet pasta tossed with Sonoma Gourmet Basil Parmesan dipping oil. Rebecca is her go-to gal for quick fix appetizer or meal ideas using We Olive products.  Georgia also loves sharing with the Weight Watchers members our Zero Points House Balsamic.  Rumor has that Georgia alone may be responsible for the new lilt in Jennifer Hudson's song! Our hostess with the mostest loves setting the mood and the tone.for our after-hours private group tastings allowing guests a more in-depth look at the world of olive oil uses and benefits.  When it comes to We Olive Ventura, Perry likes to think he's in charge, but we all know it's Georgia Perry who really runs the show!

How Do You Clean Those Bottles?

Viewpoints researched various ways to do this.  Best results seemed to be for those who fill a bottle with very hot water, add a few drops of either gel dishwasher detergent or a grease cutting liquid soap like Dawn and some plain white vinegar.  Shake to mix and let sit for a few minutes to a few hours (for garlic).  Rinse thoroughly until water runs clean and dry in a warm oven to remove in water droplets.  For balsamic vinegar or oils mixed with herbs, try adding some rice and/or baking soda to liquid mixture to act as an abrasive in removing any particles or gummy residue when you shake.  Then bring your bottles back to We Olive Ventura for refilling!

Rockin' It With Rebecca

You wouldn't know it to look at her, but Rebecca Fox, our assistant store manager is the store's top Foodie.  That is to everyone's benefit as Rebecca generously shares her culinary prowess with We Olive Ventura customers and staff alike! Joining our ranks just last October, Rebecca brought with her a wealth of knowledge from her 9 years as Sales and Catering Manager and 8 more years in the same position with Coastal Hotel Group.  In addition to enjoying the people, Rebecca's favorite part of working at We Olive is 'talking recipes all day long!"  Rebecca is responsible for our customer recipe book and also helps update our Facebook page with new uses for products available at We Olive Ventura.  She recalls a funny interaction with a customer who very descriptively talked about rubbing olive oil all over her epidermus.  Having nothing to add, she looked at Perry who shrugged his shoulders and Rebecca replied "Sounds good."  When she's not recipe gabbin' Rebecca enjoys time with her husband Bryan cruising on their two-wheel drive up the coast.  Rebecca also has a 16-year old daughter and 22-year old son.  A true beachcomber, Rebecca is an avid surfer. Forget the gift basket, Rebecca suggests using one of the fabulous books, designer serving plates or brie bakers found at We Olive as a base for some delicious complimentary products all wrapped together as a clever and useful gift presentation!   Her current top three favorite We Olive products (if she has to name just three) are Wine Country Kitchen's Tres Citrus balsamic vinegar, Earth & Vine's Red Ancho Chili Jam and We Olive Parmesan Asiago Cheese Spread.  One of her many terrific recipe ideas follows:

Rebecca's Parmesan Asiago Pizza: 

·         Pizza dough (fresh and Easy/Trader Joes/from scratch)

·         We Olive Parmesan-Asiago  (approx ¼  jar)

·          Roasted Chicken Breast (Chipotle Chicken :D mmm- Fresh & Easy)

·         Mushrooms  (whatever your favorite mushrooms are)

·         Artichoke Hearts

Pre-heat oven  (usually 400-450 depending on type of dough used). Flour cutting board.  Roll out pizza dough (fresh and Easy/Trader Joes/from scratch:D) Using We Olive extra virgin olive oil, lightly oil cookie sheet  (no oil for pizza stone), slide pizza dough onto cookie sheet/pizza stone.  Spread We Olive Parmesan-Asiago onto dough.  Add Chipotle Chicken, cube or small pieces (or your favorite protein). Add mushrooms (your favorite kind) sliced or broken pieces.  Add Artichoke Hearts,  small/medium pieces.  Bake for 10-20 minutes,  depending on dough.

Take pizza out of oven.  Top with Arugula and drizzle with We Olive Basil Olive Oil. 

For some fun product sampling and wonderful recipe ideas, visit Rebecca at We Olive Ventura!



Get Personal With Perry

He's the Prince of Passion, the Baron of Balsamic, the Tormenter of the Trouble Table, the ONE, the ONLY -- Perry Rice, our store manager and 40-year friend of store owner Steve Tobey!  When Steve first opened the store, Perry periodically checked in to see how things were going.  Knowing Perry's special powers of persuasion, Steve encouraged Perry to join the team and the rest as they say is history!  Like Steve, Perry's We Olive passion is the people.   In fact, he has been known to spot a customer being helped by another associate and walked by and whispered "switch," recognizing that his personal touch was just what was required.  Perry is helpful in a multitude of ways, often checking on customers' dietary fiber intake and suggesting that the house balsamic served on cardboard might be just what the doctor ordered for increased fiber.  He also offers remedies to those with dry skin accompanying them to the lotion selections for a silky smooth olive oil based remedy!  His current favorite three We Olive products are: (1) the We Olive Parmesan Asiago spread, (2) Carmen's Habitual Habanero gourmet dressing and marinade, and (3) the house aged balsamic vinegar.  His perennial gift suggestion involves an apron, a chocolate dessert sauce and a We Olive body butter .  My funniest We Olive moment with Perry involves a customer tasting the BR COHN Chocolate Raspberry Cabernet Fudge sauce and noting quite audiably her suggested use scenario.  Although he denies it, it was the first time I have ever known Perry to blush and be speechless!  On his rare off days, Perry has many fishy or as he says fishing stories and enjoys time doing yoga, spinning and playing with his new kittens Max and Chief.  True to his fishing persona, he offers the following recipe:

PERRY’S POKE

Ingredients:

1 lb ¾ inch Sushi Grade Ahi Tuna, cubed

1 yellow onion, thin sliced

1/3 bottle of Carmen’s Habitual Habanero

2 ripe avocados, peeled and cubed

1 box Bella Cucina Pane Rustico Italian Crackers

Preparation:

Marinate Tuna and Onion for one hour in the Carmen’s, pour off excess

Arrange on a platter layering tuna mixture in between crackers place avocado cubes on the side

Please stop by We Olive Ventura and enjoy some more Perryisms, but if he tells you you spilled something on your shirt, never, ever look down!

Stuff About Steve

Steve Tobey is the owner of the We Olive Ventura store.  After 30 years as a building contractor, Steve decided it was time for a change.  The store opened the day after Thanksgiving in 2008 to robust sales and has kept Steve more than occupied ever since!  Steve loves the health and flavor benefits offered by California-certified extra virgin olive oils, but Steve's favorite thing about We Olive is the people. Most days you'll find Steve behind the bar sharing his love of the wonderful products the store carries. On the rare occasions that he is away, Steve enjoys spending time with his daughter Emily 20, a junior at UC Davis majoring in Chemistry and Justin 16, a high school junior and the marching band drum major.  He also has two dogs, Buddy and Tobi (yes, Tobi Tobey) who dote on him!  His current top three favorite products in the store are the Pasolivo Extra Virgin Olive Oil, the Channel Islands Italian Salsa and Sierra's Five-Chile Blend Dipping oil.  One of the funniest incidents Steve recalls at We Olive involves trying to pour a new bulk oil into a fustino that somehow resulted in store manager and long-time friend Perry being about an inch deep in olive oil.  Unintentionally, they learned that olive oil really does make a great shoe polish!   Steve recommends trying the recipe below as a beautiful and flavorful appetizer or delicious snack.  He served it at the store's grand opening to rave reviews!

PASOLIVO ORANGES

Ingredients: 4 - 5 of oranges
pinch of sugar
freshly ground black pepper
Pasolivo Extra Virgin Olive Oil
loaf of fresh bread
Instructions: 1. Cut the oranges into slices about 1/2 inch thick. Arrange on a large plate or platter.
2. With a fork, press the orange slices to release some of the juice.
3.Sprinkle just a pinch of sugar over the oranges.
4.Generously drizzle with Pasolivo so that the oranges are covered in olive oil.
5.Pepper the oranges.
6.Cut the bread, and dip it onto the orange slices. You'll taste the oil, with a hint of fresh citrus.
You can also try this with lemons or grapefruit or any robust We Olive brand oil such as Koroneiki or Tuscan. Tucking basil leaves under the oranges adds even more color.

Next up:  Get Personal with Perry!

We're Blogging!

We're told it's a good thing kinda like using only California certified extra virgin olive oils.  The goal is to introduce ourselves, provide some additional information beyond our newsletter, post new recipes and uses for our delicious and nutritious products, and keep folks up to date with goings on in our store and about town!  We hope you'll check on with our blog posts from time to time.  We'd love to have you suggest topics of interest, like how to clean olive oil bottles, etc.  We'll also try to answer any questions we receive from you.  We're blogging!  We hope you like blogging too!