"Waste not, want not." It's a fitting phrase to describe Cure Camp, a two-day, interactive learning experience for Chefs focused on whole-animal butchery. Led by Chefs Michael Sullivan and Marco Pauvert, this immersive event guides chefs through the key components of using every part of the animal for taste and profit. Olinda was a sponsor this [...]
Thank you to all our customers for another great year at Olinda. When we look back at 2016, we can't help but be grateful for all the delicious experiences that came our way. One of the best parts of our business is tasting all the new ways Chefs use our olives and olive oil. Several [...]
Puff pastry is a holiday short-cut staple in our kitchen. Keep a box tucked in your freezer for an easy way to top a pot pie, whip up a fast quiche crust or to serve homemade pastries. For a salty party snack, we love serving these tangy Black Olive and Feta Pinwheels. Our Sun-dried Black Olives combine with [...]
Great chefs don't take shortcuts - even the pie crusts are created from scratch. So this year for Thanksgiving, follow their example and make your pie crusts at home. There's no need to purchase store-bought crusts when you can easily make your own heart-healthy pie crust with Olinda Extra Virgin Olive Oil. This crust is delicious in [...]
Olive oil isn't just for savory dishes - it's also great in dessert! These Pecan Cardamom Olive Oil Cakes from Chef Renee Beaulieu are a delicious example. She wowed us with this dish during the Competition Dining Series in Raleigh, NC. She not only used our Olinda in the olive oil cakes and ice cream but she also used [...]
Our Herbed Olive Oil Butternut Squash Soup is a delicious taste of fall. The creamy bisque is topped with an rosemary and herb infused olive oil, giving an earthy contrast to the sweetness of the butternut squash. The easiest way to prepare the butternut squash is to cut it in half, remove the seeds and then roast [...]
BevCon Charleston is a multi-day beverage-focused conference in Charleston, SC that gathers folks in the industry to learn, network and taste with other like-minded professionals. The business development manager of our family business, Joey DeCamilla, attended this years inaugural event to learn more about how we can support the industry. Joey shared some of his thoughts about his [...]
Did you know you can fry in extra virgin olive oil? It's a commonly believed myth that the smoking point of extra virgin olive oil is too low to fry but it actually ranges from 380-425 degrees Fahrenheit. Since any frying should be done from 350 to 375 degrees Fahrenheit, extra virgin olive oil is a great choice. [...]
The origin of the term 'Puttanesca' has quite a scandalous history. But it was these bold Italian flavors that kept Chef Joseph Fasy of Hook & Cleaver Market ahead of the competition during last month's Competition Dining Series. We loved how he used our extra virgin olive oil and briny California Queen Olives in his creative interpretation of a [...]
There is nothing better than the natural flavor of freshly shucked raw oysters. That's why we love serving our oysters on the half shell with a simple olive oil mignonette. It really brings out the clean, briny flavor of the shellfish. Next time you're about to serve raw oysters, try our recipe below to make your oysters [...]