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Love Olive Oil and Balsamic Vinegar? You will LOVE us!!!
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PAIRING OF THE MONTH

WILD MUSHROOM AND
SAGE INFUSED EXTRA VIRGIN OLIVE OIL
AND GARLIC BALSAMIC VINEGAR 



Our NEW Wild Mushroom and Sage Infused Extra Virgin Olive Oil is a wickedly delicious combination of fresh herbaceous sage with earthy, savory wild mushrooms. It's decadent and intoxicatingly aromatic. 

Our Garlic Balsamic Vinegar is one of our NEW favorites here at the store.  

Combine these two together to create a great marinade or dressing that compliments the fall season.

VISIT THE
Olive oil is great for the immune system. It helps the body fight microorganisms, bacteria and viruses. 
 
With cold and flu season coming up, one of the best ways to keep your immune system functioning well is to add at least 2 tablespoons of extra virgin olive oil to your daily diet.
Baked goods will last longer when you substitute olive oil for butter. It is the vitamin E and polyphenols that causes this longer shelf life. 


Try our Butter Infused Extra Virgin Olive Oil. 

Mustard Sage Turkey Cutlets and Barley Salad

3 cups chicken broth

1½ cups quick cooking barley

Salt and freshly ground black pepper to taste

4 (6 oz.) turkey cutlets, trimmed

3 Tbsp. Olive Groove Wild Mushroom & Sage Extra Virgin Olive Oil  

1 shallot, minced

2 Tbsp. Dijon mustard

4 tsp. chopped fresh sage

1 Granny Smith apple, cored and diced

½ cup dried cranberries

1 Tbsp. Olive Groove Garlic Balsamic Vinegar

 

Place two cups chicken broth in a saucepan and bring to a boil. Add barley and ½ tsp. salt and simmer until barley is tender and liquid is absorbed, about 10 minutes. Rinse with cold water and place in a bowl.

Pat cutlets dry with paper towels and season with salt and pepper.  Heat one tablespoon Wild Mushroom and Sage Extra Virgin Olive Oil in a 12” skillet over medium-high heat until just smoking.  Cook until golden brown and cooked through, 2-4 minutes per side.  Transfer to a plate and tent loosely with aluminum foil.

Heat one tablespoon of the Wild Mushroom and Sage Extra Virgin Olive Oil in the now empty skillet, add shallot, and cook until soft, about one minute. Add remaining one cup broth and bring to a boil. Whisk in mustard and sage and cook until slightly reduced, 3-4 minutes. Add ¼ cup pan sauce to barley along with apples, cranberries, remaining one tablespoon Wild Mushroom Sage Extra Virgin Olive Oil and Garlic Balsamic Vinegar. Stir to combine and season with salt and freshly ground black pepper to taste. Return turkey and any accumulated juices to skillet and simmer to warm through, about one minute. Serve with barley salad.

Copyright © 2016 The Olive Groove, All rights reserved.

Our mailing address is:
126 Mill Street, Grass Valley, CA 95945

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The Olive Groove · 126 Mill St. · Grass Valley, CA 95945 · USA

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