Artisan Olive Oils, Balsamics and More...
2 – Yellow Squash, sliced or julienned 2 – Zucchini, sliced or julienned 1/12 cups frozen peas thawed 2 green onions, sliced 1 Green Bell Pepper, diced 1 Red Bell Pepper, diced 3 stalks of celery, sliced ½ cup grape tomatoes sliced in half ½ medium Spanish Onion sliced 3-4 cups cooked shell pasta or […]Read more
Serves 4 | Prep Time: 30 minutes Ingredients: 4 pieces – 3oz Chicken Breasts (boneless/skinless) 4 cups of mixed green lettuce 4 large strawberries, thinly sliced 2 tbsp toasted pine nuts 8 tbsp TAO Lemon Fused Olive Oil 4 tbsp TAO Lavender Dark Balsamic 2 cloves garlic, peeled and crushed 2 tbsp fresh chives, chopped 1/2 cup […]Read more
This is a great appetizer by itself when served with crusty bread. Or, use a component of a composed cheese board, antipasto platter or charcuterie board. Serves about 8 as an appetizer. Ingredients: Olive Oil Marinated Olives: • 1 cup TAO EVOO + 4 strips lemon rind OR 1 cup TAO Lemon olive oil • […]Read more
The owners of Ancient Olive, Jeffrey Shrader and Bryan Behling, have opened a specialty/gourmet food pop-up type shop at 348 North Park Avenue in the Hidden Garden. This is a year-long pop-up and is meant to be a short-term concept.
Fig and Julep is being marketed as experiential retail where everything can be tested and tasted prior to purchase. It will focus on charcuterie, cocktail accessories, condiments, chocolates, and more.
A second location opening in Tampa in June, 2017.