Undecided on what to give friends and family for the holidays? Try our new balsamic holiday flavors arriving in stores on Thursday, December 13. Cara-Cara Orange & Vanilla White Balsamic; Creamy, sultry, pure Madagascar Vanilla and the bright citrus of Cara Cara Oranges combine to delight the senses or the new flavor-rich Pomegranate Quince; an all natural, ruby jewel-toned white balsamic which owes its tart, crisp flavor to Juicy California Grenada Pomegranates and Floral Winter Quince. Don't miss these delightful new flavors for that unique and delicious holiday gift. They wont be around for long!

Get your original recipe in today, November 20, for the Rev-OIL-utionary Recipe Contest! Contest closes at midnight!

Four days left to submit your recipes for the Rev-OIL-utionary Recipe Challenge! Drop off your recipe or email to sandy@ootogo.com, and pick up your FREE 60 ml. bottle of olive oil. Here is an amazing recipe for stuffing for your Turkey Day!

Oh Olive Rye Bread Stuffing

Ingredients:

1 lb. loaf of rye bread with seeds, cut into 1 inch chunks
2 cups chicken or turkey stock (can be made with vegetable stock)
11/2 teaspoons of caraway seeds
6 garlic cloves, minced
3 cups celery chopped
2 Golden delicious (or other) apples, peeled and chopped
1 large sweet onion, chopped
¼ cup Delizia Wild Mushroom & Sage Olive Oil
¼ cup Delizia Butter Olive Oil
1 teaspoon Galena Garlic Stuffing & Dressing Seasoning
½ teaspoon Sonoma Gourmet Sea Salt
Pepper to taste

Directions:

Preheat oven to 350 degrees. Place bread chunks on cookie sheet and drizzle with the Wild Mushroom & Sage oil. Toast until lightly browned and crispy.

Cook caraway seeds in Butter olive oil in sauté pan over medium heat for about two minutes. Next, add celery, chopped apples, garlic and onions. Stir veggies and sauté until veggies are softened slightly. Add seasoning, salt and pepper. When all are browned (10 minutes or so), add the chicken stock and scrape up any of the browned bits to add to the stuffing mix. Pour mixture over the toasted bread cubes, and toss until coated well.

Transfer mixture to a 3 quart casserole dish. Drizzle top with Mushroom & Sage oil.

Bake uncovered for 45 minutes or until stuffing is crisp on top.

Note: You can make this a day ahead and refrigerate. Reheat at 300 degrees for about 15-20 minutes. You can also do individual stuffing servings in a muffin pan!

Only 8 days left to get your original recipes in for the Rev-OIL-utionary Recipe Challenge and your FREE olive oil! Be sure to list the Oh Olive products that you used and drop off at any store location or send in email to
sandy @ootogo.com. It only takes a moment to jot it down and is as easy as this............

Chicken Orzo Soup

4 tablespoons Delizia Whole Fruit Fused Lemon Oil & 2 tablespoons Wild Mushroom & Sage Olive Oil
3/4 c. fresh parsley chopped
1 cup diced celery, onion, carrots, and mushrooms (about 4 oz)
1 can Cannelini white beans
1 lb. boneless, skinless, chicken cut in cubes
3 tablespoons lemon juice
Cook orzo according to directions on package, about 7-8 minutes. In a soup pot, brown chicken with onions, carrots, celery and mushrooms in the lemon and mushroom & sage oils until cooked through. Add chicken stock, orzo, beans, and lemon juice. Simmer 15 minutes and stir in the parsley just before serving.

Do you have your recipe in?

Ten days left to get in on the Rev-OIL-utionary Recipe Challenge and get your FREE olive oil! It can be sweet....it can be savory.....a side dish, appetizer, salad, dessert, veggie, or main dish. Just use one of our olive oils and one other store product (another oil, balsamic, pasta, spice, etc.) to create your dish, bring the recipe to any store location, and you are in! It's easy, fun, and a great way to promote the use of healthy olive oil in your cooking. So really, what are you waiting for?

Is your recipe in? Take a moment to jot down your original recipe using one of your favorite Oh Olive oils and one other store product. Drop it by any of the store locations and pick up your free 60 ml. bottle of oil just for participating!

Brand new oil is being crushed for our stores in Spain by one of the most celebrated and decorated mills in the world; Oro Bailen. This extra virgin olive oil will arrive to our importer within 45 days and be superlatively fresh; possessing high polyphenol counts and brimming with healthy antioxidants. Stay tuned for the delivery date to Oh Olive of this ultra premium, fresh oil!

Our two ladies are at it again, this time on ABC News that was broadcast at 11am on Tuesday, July 17th. If you missed it check them out here.

* Salad dressings (Rule of Thumb: 3 parts oil to 1 part balsamic)
* Marinades for meat, fish, poultry
* Finishing for soups and stews
* Drizzled on pasta, pizza and veggies (raw or roasted) for added flavor
* In baked goods like breads, cakes, cookies
* Drizzle it over salad or mix it into dressings
* Use in marinades or sauces for meat, fish, poultry and vegetables. Oil penetrates nicely into the first few layers of the food being marinated.
* Add at the end of cooking for a burst of flavor
* Drizzle over cooked pasta or vegetables
* Use instead of butter or margarine as a healthy dip for bread. Pour a little olive oil into a small dish and add a few splashes of balsamic vinegar, which will pool in the middle and look very attractive.
* For an easy appetizer, toast baguette slices under the broiler, rub them lightly with a cut clove of garlic, and add a little drizzle of olive oil.
* Replace butter with olive oil in mashed potatoes or on baked potatoes. For the ultimate mashed potatoes, whip together cooked potatoes, roasted garlic, and olive oil; season to taste.
* Make a tasty, heart-healthy dip by mixing cooked white beans, garlic, and olive oil in a food processor; season to taste with your favorite herbs.
* Use olive oil in your sauces -- whisking will help emulsify, or blend, the watery ingredients with the oil in the sauce.
* Brush it on meats before grilling or broiling to seal in the meat flavor and juices and create a crispy exterior.
* Add to eggs and drizzle over toast.
* Sprinkle on brown rice
* Before refrigerating homemade pesto, add a thin layer of extra virgin olive oil on top of the sauce after putting it in a jar so the pesto will keep its green color.
* Most people don't think of using olive oil when baking, but it's actually a great way to get more monounsaturated fat and polyphenolic compounds into your diet.
* Choose the milder extra virgin olive oil for baking, especially savory breads and sweets such as cakes, cookies and other desserts.
* Substituting olive oil for butter dramatically reduces the amount of fat -- especially saturated fat -- in your baked goods.

We were featured on WGN during the 5:00pm news segment today. If you missed it, here is the link to Marcus Leshock's great write up about us!