In this episode of Still Growing…, I’m happy to welcome Olive Oil and Balsamics Epicure Terri Chaffer, Oilerie Maple Grove. Terri shares her experience as an “Oil Bar” owner and her passion for introducing quality oils and balsamics into our everyday cooking. We discuss the noble history of the olive tree, how olive oil is processed and marketed, as well as the many varieties Terri sells in her shop. Terri introduces the number one seller in her store – a 25 year aged balsamic – as well as nut oils and other sundries.
This episode is especially exciting for gardeners who are looking for new ways to prepare delicious dishes from their hard-won harvest this season. Terri shares simple, quick and amazing combinations with a variety veggies and fruits that are sure to be a hit with your family and friends. As you’ll hear from Terri, once you try truly high quality oils and balsamics, you won’t be able to be satisfied with anything less.
More specifically, in this episode you’ll find out about:
- How Terri decided to become an Oilerie franchisee
- Intriguing information about olive trees
- EVOO and all the other olive oil presses and what they mean
- The olive plant family
- Olives: fruit or veggie? and other fun facts
- Olive Oil Cultivars sold at the Oilerie
- Oilerie Top Seller: 25 Year Aged Balsamic Vinegar
- Nut Oils sold at The Oilerie
- Easy Peasy Ways to Use Oils and Balsamics with your Garden Harvest specifically with: carrots, radish, garden greens, tomatoes, baby artichokes, squash, beans, peas, asparagus, corn, herbs, and a variety of fruits
- A to-die-for Simple Strawberry Pound Cake
Items Mentioned in this podcast include:
- Oilerie Contact information: Terri Chaffer, Oilerie Owner, 13551 Grove Drive, Maple Grove, MN 55311. Phone: 763-657-0857 (Across from JCPenney)
- Oil & Balsamics for your garden harvest:
- Carrots: Drizzle with vanilla and orange olive oil (gives orange dreamsicle flavor) with turbanodo sugar or honey granules on top.
- Radish: Drizzle white balsamic with tomato dried tomato olive oil OR white balsamic with rosemary olive oil. Allow this to marinate in Ziploc bag. You can also experiment with this combination and cucumbers.
- Garden Greens: Featured suggestion is pear balsamic with lemon olive oil. You will also enjoy orange olive oil with pomegranate balsamic OR blackberry balsamic with basic olive oil. Blueberry balsamic with vanilla olive oil is very bright. Fig balsamic with orange olive oil is very meaty.
- Kale: Chop it up small and add balsamics
- Tomatoes: 25 year aged balsamic with basil olive oil and sea salt with pepper. For a twist on caprese: Try Genovese basil pesto on top of tomatoes. Drizzle with garlic olive oil and the 25 year aged balsamic.
- Baby Artichokes: Artichoke paste mixed with lemon olive oil spread on pizza dough. Cover with baby artichokes, sun dried tomatoes, and cheese. Drizzle lemon olive oil over the top. Add other toppings as desired.
- Squash: Orange olive oil OR cinnamon olive oil. Raspberry or Pear balsamics can also be added.
- Beans: Toasted sesame oil with 25 year aged balsamic. A kid’s favorite is: garlic olive oil with a little splash of soy sauce. Place beans on a cookie sheet and roast them in the oven with the oil and soy sauce on top.
- Peas: Garlic olive oil with 25 year aged balsamic and garlic sea salt.
- Asparagus: lemon olive oil and any balsamic. Try wrapping asparagus with prosciutto, Fior Fiore EVOO, 25 year balsamic and soy.
- Corn: Drizzle Fior Fiore EVOO over tinfoil and corn on the cob, wrap it in tinfoil a second time. Turn on the grill three times. Amazing. No butter needed – the olive oil brings the moisture to the top. Add sea salt as needed. OR try adding corn to a saute pan. Drizzle with garlic olive oil.
- Herbs: Take strawberries, black berries and raspberries and put them on a platter. Add finely chopped basil. Drizzle with 25 year aged balsamic vinegar. Grate some chocolate over the top. Serve it as a dessert over ice cream or yogurt.
- Cashews: drizzle with rosemary olive oil and add chopped fresh rosemary and sea salt. Roast in the oven for 15 minutes at 350 degrees. A great snack!
- Walnuts: Drizzle with vanilla olive oil and honey granules. Saute.
- Grilling Season & Fruits: Take pineapple, peaches or pears – drizzle with vanilla olive oil. Grill them. Then dip them in your favorite fruited balsamic.
- Peach dessert: Marinate them in a peach liquor with cardamom extract 2-3 hours. Serve in a little dessert dish with raspberry balsamic splashed over the top and whipping cream infused with a little caradamom.
- Strawberry dessert: Marinate them in 25 year balsamic for 3 hours. Cut Sara Lee pound cake into little pieces and drizzle with vanilla olive oil. Grill it. Put some strawberries on a plate. Take the strawberries infused with the balsamic and put it on top of the cake with some whipping cream.
- Jennifer’s favorite Basil varieties: Genovese and Mammoth
- Also Note the Girl Time Event in Maple Grove put together by Oilerie: June 21st & 22nd.
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