Truffle Oils

The Tubby Olive offers two varieties of Truffle Oil in our carefully curated pantry of gourmet products. Our Black Truffle Oil features a late fall early winter truffle and is made using the tea method, which steeps ripe truffles for extended periods of time in olive oil without the use of extracts or chemicals. This closely guarded, proprietary process yields a heady, complex Black Truffle flavor that is ideal for cream based soups, risotto, and mashed potatoes. If you are a true connoisseur, our White Truffle Oil is also made in an artisan fashion without the use of any extracts. An amazing aioli, popcorn accoutrement, or finishing olive oil for Mediterranean dishes, this aromatic oil has a smooth yet intense white truffle flavor.

Roasted Walnut Oil

This handcrafted nut oil is made in California and strictly follows 150 year-old traditional methods. Slowly roasted to perfection, expeller-pressed, and lightly filtered, our Roasted Walnut Oil adds a rich, nutty taste to salad dressings, pasta, grilled meats, fish, and baked pastries, or use it as a delicious dip for crusty artisan bread. This oil also pairs well with other fall favorites on tap, like Red Apple, Cranberry Pear, Dark Chocolate, Dark Espresso, or PomegranateBalsamic. Try them all, and get free shipping on six or more bottles and/or a minimum $100 purchase. May we also suggest this tasty pasta salad recipe, including Roasted Walnut Oil and freshly-picked fall apples?

Roasted Sesame Oil

Roasted Sesame Oil is one of our most popular products, not just in the fall but year-round!  

Perfect for enhancing Asian-inspired recipes and livening up salads, pastas, vegetables, and various cuts of meat, like steaks, pork chops, chicken thighs, and shrimp, this savory oil adds depth to your dishes with a powerful punch of true sesame flavor. In other words, a little drizzle goes a long way! Pair Roasted Sesame Oil with our Golden Pineapple or Honey Ginger White Balsamic, or experiment with soy sauce, freshly grated ginger, and our Blood Orange Olive Oil or Garlic Olive Oil for an amazingly unique fall marinade.

Are you ready to “fall” in love with The Tubby Olive? Stop by our charming store in historic Newtown, Pennsylvania, or visit our website to download our pantry list and 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!

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You’ll love the extra flavor that comes from a marinade made with lemon olive oil and white balsamic!

Ingredients
Two pounds waxy skin potatoes, cut in half (or quarters if large)
Marinade
1/2 c. Tubby Olive Lemon Olive Oil
5 cloves fresh garlic, minced
3 T. Tubby Olive White Premium Balsamic
1/2 c. chicken stock or water
2 t. Sea salt
Fresh ground pepper to taste
Finely chopped fresh parsley

Directions
Preheat the oven to 400 F. Whisk the marinade ingredients except the water in a large bowl. Toss the potatoes with the marinade and arrange in a single layer on a large baking sheet. Add water to the bottom of the pan with the potatoes. Cook for 40 minutes until the water is evaporated and the potatoes are crusty-golden brown. Adjust seasoning as necessary and serve sprinkled with fresh parsley. Serves 6.

The post Olive Oil Roasted Lemon Garlic Potatoes appeared first on The Tubby Olive.

Ingredients
2 lb. green beans, washed and trimmed
8 slices bacon, chopped into small pieces
1/2 onion, chopped
1/8 c. Tubby Olive Spicy Pesto, Garlic  or Black Pepper Olive Oil
1/2 t. sea salt
1/4 t. freshly ground pepper
5 T. grated Parmesan cheese

Directions
Preheat oven to 425 degrees. Place green beans on an oiled/sprayed baking sheet. Top with bacon, onion, olive oil, salt & pepper and mix well. Spread evenly across pan in a single layer. Sprinkle Parmesan over top.  Bake 18-20 minutes until bacon is crisp and beans are beginning to brown. Serves 5-6.

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Ingredients
1/2 c. sugar
1/4 . water
2 c. fresh cranberries
1/3. golden raisins
3 t. Tubby Olive Cranberry-Pear White Balsamic 
3/4 T. curry powder
1 T. molasses
1 T. fresh ginger, minced (don’t have to peel)
1/2 T. Worcestershire sauce
1/4 t. hot pepper sauce
1/2 t. salt

Directions
Add all ingredients to large heavy saucepan. Bring to a boil and cook over low heat about 15-20 minutes until cranberries burst and the sauce is the consistency you like. Serve as an accompaniment to turkey or a spread on sandwiches.  Serves 6-8.

The post Fresh Cranberry Chutney appeared first on The Tubby Olive.

Ingredients

Directions:
Preheat oven to 350. Cut squash in half lengthwise and place face down on shallow baking dish. Bake for 30 minutes until tender. Turn cut side up, season with the oil, Balsamic, a sprinkle of salt, and brown sugar. Bake for another 20 minutes. Serves 2.

The post Roasted Acorn Squash with Maple Balsamic appeared first on The Tubby Olive.

A tasty way to use those fall fresh apples!

Ingredients
8 oz. Farfalle pasta, cooked and cooled slightly
1 c. Roasted chicken, shredded
1 Medium zucchini, thinly sliced
2 Small yellow squash, thinly sliced
Cherry tomatoes
2 Apples, coarsely chopped
1/4 c. Walnuts, toasted and roughly chopped
1/4 c. Gorgonzola cheese (can substitute with your favorite cheese)
Sea Salt and fresh cracked pepper

Vinaigrette:
1/4 c. Tubby Olive Gravenstein Apple Balsamic
1/4 c. Tubby Olive Roasted Walnut Oil
1 t. Dijon mustard
1 small shallot, minced
1/2 T. dried Italian herbs, or your choice of fresh herbs

Directions
Whisk together the oil, balsamic and mustard to make the vinaigrette, then add the herbs and let sit for 10 minutes so that the flavors combine. In a large bowl toss the cooked, cooled pasta with the shredded chicken, then gently stir in the squash, tomatoes and apples. Top with walnuts, cheese, S & P, and dress with the vinagrette. Serves 4.

The post Pasta Salad with Gravenstein Apple-Walnut Vinaigrette appeared first on The Tubby Olive.

Ingredients
1 c. Sour cream
1/2 c. Cream cheese
2 T. Savannah Bee Orange Blossom Honey (available at The Tubby Olive)
2 T. Tubby Olive Red Apple Balsamic
1/4 t. Cinnamon
1 c. Apples, diced
1/2 c. Toasted walnuts chopped

Directions
Combine first seven ingredients in bowl and mix well. Transfer to serving dish.

Serve with any or all of these:
Graham crackers
Ginger Snaps
Pretzel sticks
Apples, Pears or Strawberries, sliced

The post Red Apple Dip appeared first on The Tubby Olive.

Ingredients:
2 1/2 lbs Russet potatoes, cut into 1/8″ slices
2 Tbsp. Tubby Olive Wild Mushroom & Sage Olive Oil
4 Tbsp. unsalted butter
3 leeks, white and light green part, sliced thin
2 large shallots, sliced thin
3 Tbsp. all purpose flour
2 cups whole milk
1 cup grated cheddar cheese
Pinch of nutmeg
1 tsp. minced thyme
Salt and pepper to taste
1/2 cup grated Parmesan cheese

Directions:
Preheat oven to 400. In skillet over medium heat, cook leeks & shallots, in olive oil and 2 Tbsp. butter, for 5 minutes.  Remove to a bowl and set aside.  Heat 2 Tbsp. butter in saucepan until melted, add flour and whisk for 2 minutes. Slowly add milk, stirring with whisk until smooth and slightly thick.  Reduce heat and stir in cheddar cheese, nutmeg and thyme.  Mixture will be thick.  Season with salt and pepper.

Butter a 9″ x 13″ baking dish and place potatoes in rows covering entire bottom of dish. Spread with half of the leek mixture.  Add half of the cheese sauce and spread over potatoes.  Repeat with another layer of potatoes, leeks and cheese sauce. Sprinkle with Parmesan cheese and cover with aluminum foil.  Bake for 35 mintes, remove foil and bake for another 15 minutes.  Let cool slightly before serving. Enjoy!

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Ingredients:
1 package (12 rolls) Hawaiian sweet rolls
8 ounces sliced sharp provolone
3/4 pounds roast beef as rare as possible
1 cup jarred deli-sliced pepperoncini
2-3 Tablespoons Tubby Olive Butter Olive Oil
2-3 Tablespoons Tubby Olive Garlic Olive Oil
3 Tablespoons Terrapin Ridge Farms Onion Blossom Horseradish Dip, plus more for serving
1 1/2 teaspoons poppy seeds

Directions:
Lightly grease the bottom of a 13-by-9-inch baking dish. Without separating into individual rolls, slice the top half of the bread from the bottom half. Spread 1-2 T Terrapin Ridge Farms Onion Blossom Horseradish Dip on the open face of the bottom half of the bread. Place the bottom portion of the rolls in the prepared baking dish. Layer half of the cheese on top of the bottom rolls. Next layer all the roast beef on top, then pepperoncini on top. Finally, layer the last half of the cheese on top. Place the top section of rolls on top of everything.

In a small bowl, combine the Olive Oils and poppy seeds. Season with salt and pepper, to taste, and whisk to combine. Using a pastry brush, liberally brush the oil mixture over the tops and sides of the rolls until well coated. Some of the mixture will pool at the bottom of the pan which is fine — this will help season the bottom section of rolls! Bake at 350F, covered with foil, for 20 minutes. Remove foil and bake for another 3-5 minutes or until cheese is gooey/melty and tops of rolls are slightly crispy (watch carefully). Remove, cut apart with a serrated knife, and serve while hot!

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4 boneless chicken breasts, trimmed and lightly pounded for even thickness

3 T Tubby Olive Extra Virgin Olive Oil (Traditional Oil or Rosemary Olive Oil)

3 T Tubby Olive Maple Balsamic

2 T chopped fresh rosemary

4 cloves garlic, minced

4 c Brussels sprouts, trimmed and halved

1 large Sweet potato, peeled and cut into 1/2 inch cubes

1 medium Red Onion, cut into 3/4 inch pieces

1 medium, Granny Smith Apple, cored and cut into 1 inch chunks

1 t ground cinnamon

Salt and pepper

Preheat oven to 425 F. Place chicken breasts in large zip lock bag along with 1-1/2 T of oil, balsamic, garlic, 1 T rosemary, cinnamon, 1/2 t salt and 1/4 t pepper.  Zip bag tightly, shake coating chicken, allowing to marinate for up to a day. Meanwhile chop vegetables and apple and place on large sheet pan.. Drizzle with remaining oil and salt and pepper. Toss to evenly coat, then spread evenly on pan. Remove chicken from marinade and place on top of the vegetables and apple. Place in oven and roast for  about 18-22 minutes until chicken reaches internal temperature of 160-165 F. Remove chicken to a plate to rest. Make sure you have find the tips from emergency home solutions. Toss the vegetables and apple on the pan, drizzle with remaining balsamic, return to oven and continue to bake until caramelized and tender about 10-15 minutes.  Sprinkle with remaining rosemary. Serve warm with the chicken. Enjoy!

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