A Tubby Recipe

The doors of The Tubby Olive opened bright and early on September 7th to a warm and welcoming crowd of olive oil and vinegar lovers!  We hope you were one of them or that you will join in on the fun to experience the delicious taste that awaits you.

It has been so much fun to meet new people and to see old friends drop in. we love to give suggestions of pairings, but our clientele have also been creative in giving us ideas.  For instance, one gentleman bought some Blueberry Balsamic to drizzle over his stilton cheese.  One customer, who had just purchased some wild mushrooms at the farmer's market, asked for ideas of how to best use them.  After a some discussion, we came up with this:

• saute the mushrooms and shallots
• place them on top of our handmade pasta incorporating
• Splash on some of our Wild Mushroom and Sage Olive Oil
• Top with shaved parmegano regiano cheese and minced herbs such as chives, parsley and sage (which she grew in her backyard)

In addition, she was going to make a salad of baby greens, pear slices and some Cinnamon Pear Balsamic sprinkled with pecans and blue cheese (where's our invitation?!). 

Saturday was exciting with so many wonderful people walking in and getting really involved in making their selections- we were thrilled!

As you can see, we love to talk about food and exchange ideas, so please come in and have a sip or two -or three...!

Finally, we just received our large 750 ml bottles so you can purchase more of your favorite oil or vinegar.