Truffle oil, with its distinct earthy aroma and rich flavor, has become a staple in gourmet kitchens around the world. Among the varieties available, black and white truffle oil stand out for their unique characteristics and versatile applications. From enhancing simple dishes to adding complexity to gourmet creations, black and white truffle oil offers endless possibilities to elevate your culinary experience. Exploring Black Truffle Oil: Black truffle oil, derived from the prized black truffle fungus, brings a deep, musky flavor profile to dishes. Its intense aroma and robust taste make it a ..read more

Polyphenols in extra virgin olive oil are powerful antioxidants that play a crucial role in promoting overall health. These natural compounds have been associated with numerous health benefits, contributing to the oil's reputation as a key component of a healthy diet. Antioxidant Powerhouse: Polyphenols in extra virgin olive oil act as potent antioxidants, helping to neutralize harmful free radicals in the body. This oxidative stress reduction may lower the risk of chronic diseases and support overall well-being. Heart Health: Studies suggest that polyphenols in olive oil may have a posit ..read more

We get this question all the time.  The short answer is yes, all of our olive oils are cold-pressed.  But like many things, the answer isn't that simple. The reason this isn't a simple answer is because the term "cold-pressed" isn't a regulated term, but rather a marketing term dreamed up to help sell olive oil.  One can find definitions of "cold-pressed" out there, but those definitions are not regulated by any government or industry body, so it doesn't have any real meaning. The term that is regulated is "extra virgin".  This is a term that was created in the 1960s ..read more

This is going to be the easiest blog post ever, thanks to our friends over a trees.com! Trees.com is a site where you can find all sorts of great information on trees and order trees to plant in your own yard, and they have a fantastic infographic on the Olive Tree, along with a page packed with even more information!  Check it out!     ..read more

Now That That's Over... Whew, the holidays were busy around here and the shopping season was good to us here at The Olive Basket!  Of course, the doldrums of January are in full force now.  :) I've been too busy to do any blog posts recently, so this one is a little different.  This one is more of a business update and insight into changes we're thinking about.  Thank you for your business in 2021, and we hope we can continue to be helpful in 2022 and beyond! 2021 We tried a few new things in 2021, starting with moving to a new location.  The new store in Epps Bridge ..read more

It is one of the biggest myths about extra virgin olive oil, and I can't believe I haven't written a post about it yet: "You Should Never Cook With Extra Virgin Olive Oil.  It Can't Take The Heat!" False.  False.  False.  A thousand times false!  Let us explain why: It's Healthy First and foremost, extra virgin olive oil is packed with healthy organic compounds!  Biophenols have antioxidant properties to help rid the body of free radicals   Oleic acid is the most prominent monounsaturated fatty acid found in olive oil and has been proven to lower total ..read more

Fused Olive Oil may be the best thing you've never heard of, but we're about to change that! Fused olive oils have an interesting history.  In the Abruzzo region of Italy, farmers would crush ripe lemons or oranges in with the olives in their mill to produce a very special olive oil that had a beautifully balanced citrus flavor, thus inventing what is now known as the fused process. Only today, the fused process is no longer restricted to citrus fruits.  Citrus still creates a wonderful fused oil, but so do peppers and herbs! With an infused olive ..read more

2 cups of Peach White Balsamic 1 cup of fresh strawberries roughly chopped- smashed Ingredients when serving: 1 cup of fresh strawberries sliced 1 lemon thinly sliced Fresh mint leaves 8 cups of chilled sparkling water or seltzer water In a 1 liter mason jar or container add the strawberries, pour Peach White Balsamic and refrigerate for at least an hour or up to four hours. The longer it sits, the more pronounced the flavor of the infused fruit will be. Strain, keep in a tightly sealed container and refrigerated up to two months. To serve, add 1-2 tablespoons of shrub for every 8oz of c ..read more

CAPRESE SALAD W/ CILANTRO PESTO AND LAVENDER BALSAMIC Cilantro Pesto 1 large bunch fresh cilantro, stemmed, washed, and dried 2 medium garlic cloves, peeled and smashed 4 green onions, white portion only, chopped 1/2 jalapeno pepper, seeded, ribs discarded, chopped (optional) 1/3 cup of Chilean Picual Juice from 2 small limes, about 1 tablespoon sea salt fresh ground pepper to taste 1/4 cup of Lavender Balsamic Fresh Basil 16 oz Fresh Mozzarella – sliced Place all of the pesto ingredients into a blender or a food processor. Pulse until no large chunks remain, and the sauce is pureed. T ..read more

Try this recipe for grilled halibut, featuring our Olive Wood Smoked Olive Oil! GRILLED HALIBUT 1/4 cup Olive Wood Smoked Olive Oil 2" Sprig fresh rosemary, coarsely chopped 1 tablespoon medium course sea salt or kosher salt 1 teaspoon fresh ground pepper 2 medium fresh lemons quartered 2 pounds fresh halibut fillets about 8 oz. portions - Put the rosemary sea salt, and pepper into a small zip bag. Close the bag and crush it a few times between your palms. This will season the salt with rosemary. In a large zip bag or container with a lid, place the fish fillets. Sprinkle with the rosemary ..read more