Speaking of the world, do you know that The Tubby Olive offers premium extra virgin olive oils from around the globe? We begin to learn of the Southern Hemisphere olives that will be harvested and freshly pressed for our products in March. These typically arrive in the shop by late May early June. While Spain’s olive crop was severely impacted due to extreme weather conditions in 2023, this year, our extra virgin olive oils come from California, Italy, Portugal, Australia, Chile, Greece and Peru, all known for their quality olives. Each pair beautifully with our selection of dark and light balsamic vinegars from Modena, Italy. And if you are looking for a delicious way to welcome spring, check out these gourmet favorites that celebrate the season.

Lavender Balsamic

Best pruned in the springtime, per The Spruce, lavender is a blooming perennial that is beloved for its lovely scent and touch of purple. Long used in culinary applications, fresh and dried lavender can be added “to both sweet and savory dishes for both flavor and its gorgeous color,” according to Food Network (for inspiration and recipes, click here). Ideal for spring, Lavender Balsamic from The Tubby Olive captures the essence of this ancient flower for you to enjoy in the kitchen. Floral, sweet, and slightly herbaceous, this vinegar pairs well with another springtime favorite, our Herbs de Provence Olive Oil.

Herbs de Provence Olive Oil

Herbs de Provence is an all-purpose seasoning that originated in the Provence region of France. It was made popular in America by Julia Child and her famous cookbook, Mastering the Art of French Cooking, according to Masterclass. Commonly used in French cuisine, this flavorful blend of aromatic herbs and spices also pairs well with Mediterranean dishes and is made even more versatile when infused in our Herbs de Provence Olive Oil. With top notes of savory thyme and bay leaf, this flavored olive oil is a show stopper when drizzled over grilled chicken or whisked with Peach White Balsamic for a springtime salad.

Peach White Balsamic

Peach season begins in the spring and lasts through the late summer months in the United States. Extremely adaptable, our Peach White Balsamic can be used with any of our extra virgin olive oils and flavored oils to make a light, tart vinaigrette or marinade for pork and poultry. You could also drizzle it atop grilled nectarines and vanilla gelato, or mix it in a refreshing Peach Bellini to enjoy on the porch on a balmy spring evening. This crisp white vinegar has a touch of sweetness, reminiscent of handcrafted vinegars from northern Italy.

Other spectacular springtime suggestions include our Elderflower White Balsamic, Wild Fernleaf Dill Olive Oil, Cascadian Wild Raspberry White Balsamic, Serrano Honey Vinegar, and Honey Ginger White Balsamic. Are you ready to welcome spring with gourmet flavors from The Tubby Olive? Stop by our charming store in historic Newtown, Pennsylvania, or visit our website to shop our products online!

The Tubby Olive is nestled in the borough of historic Newtown, in Bucks County, just north of Center City Philadelphia, the Delaware Valley and an easy commute from New York City. This charming food and gourmet shop offers an extensive selection of traditional Extra Virgin, infused and organic olive oils, and balsamic vinegars “on tap” for you to taste. Stop by today, or shop our online store to send a beautiful and delicious gourmet gift!

The post Welcome Spring with Gourmet Flavors from The Tubby Olive appeared first on The Tubby Olive.

Photo courtesy of Tubby customer, George Worthington.

Ingredients
1 cup Tubby Olive Peach White Balsamic
1 lb. Peeled sliced ripe peaches, OR
1 16-oz. Bag frozen peaches, defrosted
1 Bottle chilled Prosecco or other sparkling white wine
A sprig of mint and fresh raspberries for garnish

Place ripe or frozen peaches in blender, drizzling in balsamic, and blend until smooth.  Pour peach & balsamic mixture into champagne flutes, until half full. Fill glasses rest of the way with Prosecco, garnish with raspberry and mint sprig.
Serve immediately. Serves 4–6.

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It has a clean and tart flavor with crisp-fruity notes of pear. It has a multitude of culinary applications; use it to dress fresh fruit, as a balsamic on your favorite green salad, as a glaze for poultry, a marinade for fish, and so much more!

Cranberry Pear Pork Tenderloin

Ingredients
1-1/2 lb pork tenderloin, trimmed of silver skin
1 pear cut into 1” chunks
½ cup dried cranberries
1/3 cup Tubby Olive Cranberry-Pear Vinegar
1/3 cup Tubby Olive Blood Orange Olive Oil
1/2 tsp ground coriander (optional)
Sea salt, freshly ground pepper
2 TB Tubby Olive Blood Orange Oil
2 TB butter

Directions
Heat oven to 400 degrees. Place pork tenderloin in a plastic bag. Add the Cranberry Pear vinegar, Blood Orange oil, (and coriander if using) to the bag. Let marinate at least 1 hour.
Pat dry pork and sprinkle with salt and pepper. Heat 2 TB Blood Orange Oil in saute pan and sear pork over medium high heat until browned on all sides. Place the pork in another pan and put in hot oven and roast for 13-15 minutes or until meat thermometer reaches at least 150 degrees.

Using the saute pan, melt 2 TB butter and add pear pieces and dried cranberries. Scrape up browned bits from the pork and stir until pear is softened and turning golden. Remove pork from oven, slice and place on plate. Spread the pear/cranberry mixture over the pork, and enjoy!

Cranberry Sparkler

Ingredients
1-3 TB Tubby Olive Cranberry Pear Balsamic
8 oz. Sparkling water or club soda
Fresh lime cut into wedges
(For an adult version, add vodka)

Directions
Pour sparkling water into glass and add balsamic, 1 tablespoon at a time, stirring and tasting, until you’ve reached the desired flavor. Add ice and a squeeze of lime.  Enjoy!

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