Showing posts with label Ventura. Show all posts
Showing posts with label Ventura. Show all posts

Tuesday, October 11, 2011

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!

Tuesday, September 27, 2011

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!


Monday, September 12, 2011

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!