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The Blue Olive is proud to provide Sewall’s highly-rated New England restaurants, Eastern Standard, Island Creek Oyster Bar, and Row 34 with our extra virgin varietal olive oils, infused olive oils and vinegars for his equally incredible and unique menus.
There really isn’t any recipe more perfect for Sunday brunch than a savory quiche with a homemade crust. A store-bought crust could never stand up to a homemade one, and when you substitute butter or canola oil with an infused extra virgin olive oil, the results are amazing. We included bacon in this dish, so simply omit to make it vegetarian or substitute with turkey bacon for a different variation.
Our fresh, aromatic and herbal Basil Infused Extra Virgin Olive Oil adds the perfect Mediterranean touch to this recipe.
This versatile potato salad recipe can be made with many of our infused extra virgin olive oils and our white/dark balsamic vinegars, depending on your palate preferences. We have paired some oil and vinegar combinations for you to try in this dish. Better yet, we invite you to stop in and try them all. Find your favorites and get creative!
It’s that time of year when summer peaches and tomatoes begin to dwindle and colorful apples and squash start to fill the farm stands. Here is a wonderful end-of-summer salad to enjoy some of the season’s last heirloom tomatoes and local peaches. Our Pomegranate Dark Balsamic vinegar and incredibly versatile Roasted Walnut oil pair beautifully to contrast with the peppery arugula in this flavorful coming-together of fruits and vegetables.