Welcome to The Olive Oil Taproom

The Olive Oil Taproom is an Ultra Premium Extra Virgin Olive Oil & Aged Balsamic Vinegar #Free Tasting Room.   We educate about the wonderful health benefits of Ultra Premium Extra Virgin Olive Oil and Aged Balsamic Vinegar.  We explain how an olive oil should smell, taste and feel.  The white pepper sensation and grassiness is indicative of its Bio-phenol content (anti-oxidants) still being in the oil.

Our products are from different countries, such as, Chile, Italy, Spain, Australia, Greece, Peru, Tunisia-Africa, Portugal, and California, etc. Our products will change at every crush season (two times per year April & November) so you will have the freshest olive oils in the world. We have no carryover oils.  Once an oil is depleted, it won’t be back again until the next crush season.

We are not a huge Franchise. All of our stores are independently owned, therefore, we can make decisions with our customers’ input and carry their favorites and add new choices.

We provide a small selection of other fine products such as olive tapenades, pesto, pastas, dispensing cruets, dipping dishes, and many other gifts to match all budgets.

How are we different?

Our oils have more than the standard levels of Bio-phenol and oleic acids. Higher levels of each of these Anti-Oxidants and Anti-Inflammatories has been proven to help in lowering the incidence of certain breast cancers, coronary diseases, such as high cholesterol and recently found to contain oleocanthal.

In those studies, oleocanthal seemed to increase production of proteins and enzymes necessary to remove amyloid beta from the brain with regard to Alzheimer’s disease. https://pubs.acs.org/journal/acncdm.  The health benefits of a true Extra Virgin Olive Oil are absolutely amazing.

We have over 96+ Varieties of Ultra Premium Extra Virgin Olive Oils, Infused Flavors of Olive Oils and Barrel Aged (Modena, Italy PGI, 12 year) Balsamic Vinegar.

Did you know that a balsamic cannot be called “a balsamic” unless it has been aged for at least 12 yrs.  Our Traditional has been aged up to 18 yrs. The health benefits are such that no sugars or caramel coloring have been added. A true Balsamic can regulate blood sugar, reduce high blood pressure and improve the digestive process with pro-biotics.

You can sample and pair an Extra Virgin Olive Oil with an Aged Balsamic Vinegar to your taste and preference ( e.g. citrus, fruity, savoury, spicy). We provide Italian bread and Gluten Free for dipping and savoring the flavors.  We bottle your choices for you on the spot from our Stainless Steel Fusti tanks (hand crafted stainless steel tanks with no inside welds) crafted by Sansone from Italy. Therefore, no light or heat will penetrate your Ultra Premium Olive Oils and they will retain their health qualities as long as possible.

An olive oil should never be stored in clear glass or plastic containers.  The oil will go rancid far too quickly and lose its health benefits.

Where can you actually taste & sample for #FREE so many wonderful flavors (Tuscan, Basil, Garlic, Black Cherry, Honey Ginger, Cranberry Pear, etc. it is endless) before you purchase them? Here!!!!

We welcome you, your family and friends to try out our oils, enjoy the tastings, education, have a wonderful day together, and to go home eating wiser & healthier!!!

WE ARE NOW CERTIFIED NON-GMO:

GMOs, or “genetically modified organisms,” are plants or animals created through the gene splicing techniques of biotechnology (also called genetic engineering, or GE). This experimental technology merges DNA from different species, creating unstable combinations of plant, animal, bacterial and viral genes that cannot occur in nature or in traditional crossbreeding. #NON-GMO #CERTIFIED

 

www.truthinoliveoil.com

Tom Mueller, Author/Investigative Journalist. The Olive Oil Taproom is listed on this site and WWW.OliveOilTimes.com as a reputable supplier of Ultra Premium Extra Virgin Olive Oil!  This article is full of great information for the serious olive oil consumer.

Bacon and Leek Quiche

Make your own Pie Crust or start off Pre-made:

Ingredients:

Filling

  • 1 pound thickly sliced bacon (cut into /2-inch dice)
  • 3 large leeks, white and tender green parts only (thinly sliced)
  • 1 teaspoon chopped thyme leaves
  • Salt and freshly ground white pepper
  • 8 ounces cave-aged Gruyère cheese (shredded)
  • 4 large eggs
  • 2 large egg yolks
  • 2 ½ cups heavy cream (or half-and-half)

Directions

Instructions Checklist

  • In a large skillet, cook the bacon over moderately high heat, stirring, until browned and crisp, about 7 minutes. Drain the bacon fat. Add in 2 tablespoons Leek Fused Olive Oil. Add the leeks and thyme to the skillet, season with salt and white pepper and cook over moderate heat, stirring occasionally, until the leeks are softened but not browned, about 5 minutes. Transfer to a bowl and let cool. Stir in the bacon and cheese.
  • In a bowl, whisk the eggs with the egg yolks and heavy cream. Season lightly with salt and white pepper. Add in and fold in your leek mixture. Pour the custard into the pie shell and bake for about 30 minutes, rotating the sheet halfway through for even baking, until puffed and lightly browned. Transfer the quiche to a rack and let cool for 15 minutes. Cut the quiches into wedges and serve.

The quiche can be covered and refrigerated overnight. Reheat before serving!!!

Caprese Stuffed Balsamic Chicken

Ingredients:
4 chicken breasts, Salt and pepper to taste; 1 teaspoon each of dried oregano and dried basil
2 Roma tomatoes, sliced thinly
2 tablespoons extra virgin olive oil (Flavor infused or not)
1/4 cup sun dried tomato strips in oil–4 mozzarella cheese slices (or cheese of choice); 1-4 cloves garlic minced
3-5 Basil leaves -1/3 cup balsamic vinegar (such as Pomegranate, Blackberry Ginger, Black Cherry); ¼ cup of Local Raw Honey or try our SABA!!! On Sale 30 % Off to get you guys to try it. Details on this small batch artisanal Balsamic on our Fusti tag!!!!
Instructions:
  • Preheat oven to 350°F. Cut a pocket about 3/4 quarter of the way through on the thickest side of each breast, being careful not to cut all the way.
  • Season chicken with salt, pepper, and dried herbs. Pour 1 teaspoon of olive oil over each breast, rubbing some of the seasoning inside the pockets.
  • Fill each with 2 slices fresh tomato, 2 teaspoons sun dried tomato strips, one slice mozzarella cheese and basil leaves.
  • Seal with 3-4 toothpicks diagonally to keep the filling inside while cooking.
  • Heat 2 teaspoons of extra virgin olive oil in a skillet or non-stick pan over medium-high heat. Add the chicken and fry for 2 minutes on each side until golden.  While the chicken is cooking, mix together the garlic, honey & balsamic vinegar.  Pour the mixture into the pan around the chicken; bring to a simmer while stirring occasionally, until the glaze has slightly thickened (about 2-3 minutes).
  • Transfer pan to the preheated oven and continue to cook for another 10-15 minutes or until the chicken is cooked through and the cheese has melted.  Remove toothpicks and drizzle with pan juices.

 

         

Cheesy Chicken Tender Casserole

 

Calls for the same recipe as Green Bean casserole at the Holidays, but, add broccoli, green beans, carrots, peppers, onions & lots of Cheese!!
(Hack #1 after drizzling with EVOO, toast your diced chicken tenders first and top them on the casserole with minimal incorporation into the sauce). Bake at °375 30-40 min.
Fun way to get the kids to eat their veggies!!

Flank Steak with Koroneki EVOO

40 min instapot dinner for four: Rub down a Flank steak w/ Koroneki EVOO, then a Steak seasoning rub (both sides); add a little Espresso balsamic after poking a few times & let it marinate while quartering all your root veggies: Sweet potatoes, onion, 4 garlic cloves, potatoes, carrots & yellow golden beets.
Add in 1/2 cup beef broth & 1/2 cup red wine (pinot noir), steak, onions & garlic into your instapot & put on meat setting 20 min. After you let off the steam, add in all your seasoned root veggies (tossed with salt, pepper, paprika & butter OO). Re-set your instapot for the meat setting one more time, but reduce time to 20 min.
Plate, garnish & enjoy!

Spaghetti Squash Lasagna

Trying our hand at spaghetti squash to avoid some of those wonderful pasta carbs.
Attached are deconstructed photos using our smokey Chipotle OO & building it up like You would a layered lasagna (e.g. marinara sauce, crushed tomatoes, onions & herbs, lemon infused ricotta (lemon OO), pepperoni, salami, soppressata, aged cheddars & parmesan reggiano cheeses.
Include in the baking dish all your unused pantry staples (leftover Brussels sprouts, Asparagus & Peppers); drizzle w/OO of choice, salt & pepper to taste;
Cut the spaghetti squash in half, scrap out the seeds & excess fibers (the guts); bake on 400° for 15min. Let cool & scrap all around the insides. Viola spaghetti! Bake on 400° for 15-20 min until cheeses bubbly!