Our Heart's In the Right Place - And So Is Yours!

The We Olive family is once again proud to support the American Heart Association's Go Red For Women campaign during February.  As a special treat, we are sponsoring a raffle with several amazing prizes and the cost of entry is just $1.00 per ticket with the proceeds going to the American Heart Association.  If you are one of the lucky winners you could receive:

Grand Prize

• Three-day, 2-night stay at the romantic La Valencia Hotel in La Jolla, California (Online at LaValencia.com)
• Dinner for 2 in La Jolla Village
• Complimentary wine, cheese and tapas tasting at
  We Olive & Wine Bar La Jolla
• $50 gift certificate at We Olive & Wine Bar La Jolla
• $200 travel voucher

Regional Finalist Prizes (Ten winners)

• $50 gift certificate to We Olive redeemable at any We Olive store or at ShopWeOlive.com

Store Finalist Prizes (Ten Winners – One per Store)

• $25 gift certificate, redeemable at the awarding We Olive store

The Fine Print
Tickets $1 per entry; Must be 18 years or older to win; Entrants need not be present to win; Entries must be received in-store or postmarked by February 29; Winners to be announced March 5; Winners will be notified by phone or email; Full contest rules and updates at We Olive.com; We're envious but we'd much rather have our customers win such great prizes -- we're just like that here in the Ventura store ;)!

So pick up an entry form today, Go Red for Women and help us help the AMA promote heart disease awareness in women and everyone and continue spreading the word about how EVOO use can help promote healthy hearts!

Edible Valentine Wishes

With a few ingredients from We Olive Ventura and some imagination, you can create the following Edible Valentine Wishes to express your affection:

 

Delicious Dipping Oil

Ingredients: 

• ½ cup We Olive Traditional aged balsamic vinegar
• 1 cup We Olive robust garlic olive oil
• 1 teaspoon hot pepper flakes
• 1 -2 teaspoon ground anise seed
• 1 tablespoon dried, chopped onion
• ½ teaspoon celery seed
• basil (fresh ground fine or jarred)

Directions: Mix everything together in a bowl and pour into a nice glass container.Let it sit for a few hours and shake it up lots to mix the flavors.  Give with a fresh loaf of crusty french bread and some dipping dishes.

Black Currant and Blood Orange Vinaigrette

• 1/2 cup Panacea Black Currant Balsamic Vinegar
• 1/2 Cup We Olive Blood Orange Olive Oil
• 1/2 cup fresh cilantro roughly chopped
• 2 cloves garlic finely diced

Blend all ingredients well to combine and pour into gift bottle.  Suggested pairings:  Endive, Pear, Orange & Almond Salad; Roasted Beet, Orange and Goat Cheese Salad; Pork Medallion Finishing Drizzle

 

Meyer Lemon Olive Oil Cake

 Pre-heat oven to 325 degrees 

•   1-1/2 cups flour
•   1 cup sugar
•   1/2 tsp. baking powder
•   1/2 tsp. baking soda
•   1/4 tsp. salt
•   2 eggs slightly beaten
•   3/4 cups milk
•   1/2 cup We Olive Meyer Lemon Olive Oil 
•   2 tsp. grated lemon peel (zest)

Glaze (Optional)

  2 Tbs. confectioners sugar
  2 Tbs. fresh squeezed lemon juice (adjust amounts to correct consistency)

Oil and flour loaf pan (parchment paper on bottom works great) 9" x 5" x 3".
Combine dry ingredients and set aside.
Beat eggs, oil, milk and orange zest till blended.  Add dry ingredients to wet mixture and thoroughly combine without over mixing.  Pour into loaf pan.  Bake for minimum of 40 minutes (start testing at this point) or until toothpick comes out clean.  Ovens will vary.  Cool for 15 minutes and turn out on cake plate.  Option: Mix confectioners sugar and lemon juice till you have a thick but pourable liquid.  Drizzle glaze down the top center of cake while still warm.  Optional: Garnish with Fresh Raspberries.

 

 

The Super Bowl of Healthy Snacking

Hosting some Peeps for the Big Game?  Serve some delicious snacks that won't put anyone back on their 2012 goals!

White Bean Dip

Ingredients

1 (15-ounce) can cannellini beans, rinsed and drained

2 tablespoons We Olive Sevillano extra-virgin olive oil

4 garlic cloves, thinly sliced

1/4 cup loosely packed chopped fresh sage leaves

1 teaspoon We Olive Sevillano extra-virgin olive oil

Salt and pepper, to taste

Directions:

Place cannellini beans in bowl, and mash with fork; set aside. Heat a small pan over medium heat; add 2 tablespoons extra-virgin olive oil, and let it warm. Add garlic, and chopped fresh sage leaves. Stir constantly for 4 minutes or until garlic is brown and sage is crispy. Pour hot oil over beans; stir. Garnish with 1 teaspoon extra-virgin olive oil, and add salt and pepper, to taste. Cover and store in fridge up to 1 week.

Slow Cooker Balsamic Honey Coffee BBQ Pulled Pork Recipe
Ingredients:
2 ¼ to 2 ½ pound boneless pork shoulder roast
1/2 large sweet onion, sliced
1 clove garlic, thinly sliced
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 cup We Olive Traditional Aged balsamic vinegar
1/3 cup honey
4 tablespoons tomato paste
2 tablespoon soy sauce
½ cup coffee

Directions:
Place the onion and garlic in the bottom of the slow cooker. trim excess fat off the pork, season it with salt and pepper and place on top of the onion and garlic. Add the remaining ingredients into the slow cooker and set it at 8 hours on high. Baste the pork once or twice during cooking. After the 8 hours, shred the pork, add it back to the slow cooker so it will marinade in the sauce for a few minutes while you prepare to serve it. Serve it on a roll or sliced bread topped with greens and herbs.

Super Bowl Slaw

Ingredients

4 cups shredded green cabbage

2 cups thinly julienne carrots

½ cup thinly sliced red onion

½ cup chopped fresh parsley (or mint or cilantro)

1/3 cup We Olive Meyer Lemon Olive Oil

3 tablespoons fresh lemon juice

1 tablespoon We Olive Wasabi Sake Mustard

Sea salt and black pepper, to taste

Directions:

Combine cabbage, carrots, onion, and herbs in a large bowl; toss gently.

Whisk together remaining ingredients in a separate small bowl. Pour over cabbage mixture; toss well to coat. Serve immediately or chill for several hours for flavors to fully develop.

We Olive Blood Orange Brownies

One package We Olive or Ghirardelli Brownie Mix

Substitute Mission olive oil or vegetable oil with equal part of We Olive Blood Orange Olive Oil

Follow remaining instructions on package for outrageous Super Bowl or anytime brownies!

Playoff Party Pleasers

PORTOBELLINIS

Ingredients:

• 8 baby portobellos, cleaned, gils removed
• 1 tbsp We Olive Mission extra virgin olive oil
• Salt and pepper
• 1 15 oz can garbanzo beans, drained and rinsed
• 1/2 jar Made in Napa Valley American Classic Simmer Sauce
• 1/4 cup chopped parsley
• 1/2 cup feta cheese

Preheat oven to 425°, or heat grill. Toss mushrooms in olive oil, salt and pepper; arrange cap side down on a sheet pan. Bake for 4 minutes. Cool.

In a blender, blend garbanzos and simmer sauce until they form a paste. Fold in parsley. Season with salt and pepper. Fill mushroom caps with mixture and sprinkle with feta cheese. Bake 5 minutes more. Serve warm.

GOAT CHEESE TARTLETS 

Ingredients:

• 1pkg: 2" frozen tartlet shells (15 per package), thawed
• 2-3 thin prosciutto slices, cut into 1-inch squares
• 2 oz goat cheese (or feta cheese)
• 1/3 c Tulocay's Made In Napa Valley Fig & Shallot Tapenade
• Fresh thyme sprigs

Preheat the broiler.

Place a prosciutto square in the bottom of each tartlet shell.

Spoon 1 tsp Fig & Shallot Tapenade over the prosciutto.

Crumble goat cheese on top.

Place on baking sheet and repeat with the remaining tartlet shells.

Broil until the goat cheese starts to melt and brown.

Watch closely as broiling time will vary.

Garnish with fresh thyme sprigs or garlic flowers if available. 

TOMATO ORZO SALAD

 Ingredients:

• 1 cup un-cooked orzo
• ½ pint cherry tomatoes
• 2 tablespoons We Olive Arbequina extra virgin olive oil
• ¼ cup We Olive Traditional Aged Balsamic vinegar
• 2 green onions, sliced
• 2 tablespoons basil, chopped
• ½ teaspoon sea salt
• 4 to 5 oz feta cheese

Preparation:Cook orzo according to package directions and drain.  Add remainder of ingredients, toss and serve.

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!