Welcome to The Olive Oil Taproom

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 54+ 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!!!!

UP_logo_lrg

Ultra Premium (UP) is a new category of olive oil that distinguishes the highest quality extra virgin olive oil in the world. The UP standard was created by Veronica Foods in response to the growing need to separate high quality extra virgin olive oils from what dominates the so called “gourmet” and “premium” olive oil markets, as well as, the broader category sold in mass markets the world over under thousands of brands and private labels.

The absurdly low standards created and fostered by numerous trade associations and government agencies responsible for policing them has only contributed to the confusion and misinformation. EU producers are actually given a perverse incentive in the form of government subsidies to keep their oils in storage until market conditions improve.

This practice clearly demonstrates the governmental complicity with retailers and bottlers to sacrifice quality for price. Lack of enforcement and testing by these trade associations and governmental agencies has led to a marketplace dominated by inferior oils and rife with adulteration. These practices by some of the world’s largest olive oil producers and bottlers have led to a steep decline in prices of extra virgin olive oil and are driving quality oil producers out of business.

The self serving overemphasis on “Where” extra virgin olive oil is produced continues to dominate perceptions at the expense of the far more significant “When, What, and How” the oil is made. The UP standard has as its principal barometers Chemistry and Freshness. These two underappreciated variables can be objectively measured, quantified, and certified. Since the highest quality #EVOO comes from high quality fruit coupled with high quality production processes, the UP standard encompasses strict requirements for both the end-product and the production process.

No matter how high the quality of fruit and production methods used, the best olive oils in the world are never as good as when they are fresh. There are no standards for shelf-life of #EVOO, and the current IOC “best buy” date is intentionally misleading and utilized at the whim of the retailer and bottler.

When a quality #EVOO is fresh, there is significantly more positive sensory attributes detectable by the palate. As any #EVOO ages, it naturally oxidizes losing positive sensory qualities as well as inheriting defects. Newly developed tests can objectively quantify the “Freshness” of an #EVOO at various stages in its lifecycle and are referred to as the “Fresh Pack” tests encompassing both the Diacylglycerol Content (DAGS) and Pyropheophytins (PPP).

The UP standard is reserved for the finest extra virgin olive oils in the world, as such, the UP grade exceeds all existing European, Italian, Spanish, Greek, North American, Californian, or any other standard for the grade known as extra virgin olive oil.

In order to qualify for the UP grade, the extra virgin olive oil must meet or exceed a comprehensive set of Production, Storage, Transportation, Testing, Chemistry, and Organoleptic requirements as set forth in the following document. Instead of placing an overemphasis on what is less important (Terroir) to the detriment of the most critical factors (Chemistry and Freshness), the UP program is intended to reward farmers for producing high quality oil.

The UP program is intended to promote Fair Trade practices and help create a demand for a higher quality product thereby increasing the value.

NEWS HOT OFF THE PRESS:

New Kosher Certifying Body

In the next several weeks, you will begin to see a new Kosher certification Displayed in the store.

Veronica Foods has chosen to work with  EarthKoshera company that was founded with the intention of supporting and assisting small to midsize natural food companies in obtaining  kosher certification in a down to earth manner. EarthKosher is committed to being the leading kosher certification agency in North America, for natural and organic food companies.  Veronica Foods Co. will continue to seek out and align itself with similar companies with a conscience!

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.

 

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!

Bacon Wrapped Pork Tenderloin

After marinating 1/2 the day, we are ready for Bacon wrapped pork tenderloin roasting in the oven for 35-40 min. on 375°Hint:
* marinating in Evoo & Balsamic vinegar cuts the time down by 8-10 min.* here we used Rosemary OO, Lemon & Neapolitan balsamic with Italian herbs. Add in your root veggies: potatoes, onions carrots, golden beets & celery! Let them all cook in their own juices! If you do bread, perfect time to dip! Yummy!!

Best Collards in the South

Ingredients:
6 batches of collards, de-stemmed and hand pulled- not chopped (makes approx. 2- ¾ gallon size freezer bags); not enough..
Pack 3 batches down (because you have three more to go)
Smoked Turkey wings in the meat section. Use one drum or two wings. Place at the bottom with the chicken broth
Chicken broth in the box low sodium ½ cup per batch; unless you have homemade broth (better)
All the following ingredients are on top: Seasonello sea-salt w/herbs (2 heavy dashes)
2 tablespoons Garlic OO
Same 25 yr. Aged Sherry vinegar
2 grinds of Peppercorns
Top off each serving with a balsamic vinegar of choice or a spicy EVOO👌
Instapot setting for “meat” 45 min. turn off & Let it rest in the pot 15 min.(steam releases on its own).

Rachel’s Smoked Salmon Nicoise Salad

3 cups organic baby spinach
1 small head of organic romaine, trimmed, leaves left whole
4 large eggs, hard boiled, cooled, peeled, halved
1 English or hot house cucumber
2 large heirloom tomatoes cut into large slices (or 2 cups cherry tomatoes)
1/2 pound washed, trimmed fresh green beans, par boiled and cooled
2 pounds new potatoes boiled in salt water until just fork tender, and cooled
2 teaspoons capers
1/2 small red onion sliced thinly (about 1/2 cup)
1 cup lemon stuffed manzanilla olives
fresh chopped Italian parsley leaves for garnish (optional)
fresh ground pepper to taste

1 pound of cooked and cooled meat/protein of choice such as smoked, poached or grilled salmon, poached or grilled chicken, grilled steak, seared tuna, fried or baked tofu, etc. (there are no wrong answers here)

Dressing

1/4 cup freshly grated parmesan
3 tablespoons champagne vinegar
1 tablespoon fresh squeezed lemon juice
1 teaspoon grainy mustard
1/2 teaspoon fresh ground pepper
1 anchovy fillet (optional)
2 medium garlic cloves, crushed
1/2 teaspoon salt
1 cup of UP or infused olive oil of choice (I used Hojiblanca here but dill, garlic, lemon, orange, lime, picual, etc. would all be great here)

Add the vinegar, lemon juice, anchovy fillet, mustard, garlic, salt, pepper, and cheese to the jar of a blender or food processor bowl. Pulse to combine well. Slowly drizzle in the olive oil until thickened.

Assembly

In a large bowl, toss the cooked and cooled baby potatoes with two tablespoons of the dressing. On a large platter just before serving, arrange a bed of baby spinach topped with the whole Romaine lettuce leaves. Arrange the various components around the platter with the meat, fish or protein showcased in the center. Add a grind of fresh black pepper and serve the platter with the dressing on the side.

Serves 6 as a meal or up to 10 as a starter.

Israeli Couscous (Lemony Pearls)

Wow what a great Saturday (even with the deluge of rainfall). Thank you “Devoted Tasters”. Have a nice Sunday everyone.
Israeli Couscous (Lemony Pearls)
1 tablespoon of butter olive oil1 shallot and the zest of half a lemon;Over medium heat, let the butter olive oil get infused with the flavors of the shallot and the lemon zest. Give this about 3 minutes.  You are sweating the aromatics not browning them.
Throw  in a cup of your Israel couscous and toss everything together, ensuring your couscous is covered by the shallot and butter mixture.  Using our Seasonello herb infused Sea Salt & pepper to taste, toast the Couscous for about 2 minutes;
Pour in 1 and 1/4 cups of chicken broth or stock. Bring to a simmer and cook, covered for 10 minutes. Fluff with a fork. Optional: add parmesan cheese & chives. Great as a side or the next day, toss with assorted vegetables, nut crumbs (spicy, Italian or coconut curry) & raisins.