Dark Chocolate Balsamic

Skip the basic box of candy this year! Rich, thick, and resounding with the complexity of three different chocolates, our Dark Chocolate Balsamic is the perfect treat for someone special. When preparing a romantic dinner for two, pair the main course with an impressive salad of arugula, fresh berries, juicy mandarin orange segments, sliced almonds, and a homemade Chocolate Balsamic Vinaigrette. The deep flavor of this beloved balsamic is also delightful for desserts. Drizzle it atop vanilla ice cream or gelato with macerated strawberries or raspberries, or try this scrumptious recipe for Black Cherry Chocolate Chunk Bread Pudding, featuring Dark Chocolate Balsamic, with a generous dollop of whipped cream.

Cara Cara Orange Vanilla White Balsamic

If you want to skip dinner and go straight to dessert, try our Cara Cara Orange Vanilla White Balsamic. It is simply splendid with chocolate, fruit salad, in sparkling water and mixed drinks, or drizzled over yogurt and vanilla ice cream. We also recommend whipping up this fabulous Balsamic Bananas Foster recipe to share with your Valentine! This confectionery white balsamic condimento is made from creamy, sultry Madagascar Vanilla and bright, fruity Cara Cara Orange. Aged up to 12 years in Modena, Italy, it also pairs well with Roasted Walnut Oil, naturally-infused Butter Olive Oil, or mild traditional oils.

Cayenne Chili Olive Oil

Our Cayenne Chili Olive Oil is a delicious way to turn up the heat! This product is made from whole, red cayenne peppers crushed with early green Frantoio olives, resulting in a delightful aroma and a lovely, naturally-derived red color for Valentine’s Day. Spicy and flavorful, with notes of rich, ripe pepper and underlying green vegetal olives, this premium oil pairs beautifully with our Golden Pineapple White Balsamic or Pomegranate Dark Balsamic in marinades and dipping sauces. It can also be used as a condiment to kick up roasted vegetables and potatoes.

Shop for products on our website, or stop by our charming store in historic Newtown. There you will find an extensive selection of extra virgin olive oils and balsamic vinegars “on tap,” as well as a variety of specialty foods, local products, and gourmet gifts. And if you are looking for something sweet for your sweet, be sure to check out our special selection of Savannah Bee Honey (including sweet and spicy Hot Honey that brings the heat)!

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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3 c. unbleached organic flour
2 c. granulated cane sugar
1 t. salt
2 t. baking powder
2 finely grated orange peel
1 c. Tubby Olive Blood Orange Oil
2 large room temperature eggs, whisked
2 T. fresh squeezed orange juice
Powdered sugar for garnish

Preheat the oven to 350 F.  In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, orange oil, orange juice, and eggs. Beat on medium speed until thick and creamy, about 3 minutes. In a separate bowl, whisk together the flour and remaining dry ingredients. Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry spots remain.

Pipe the cookie dough using a pastry bag fitted with a star shaped pastry, portioning approximately two teaspoons of dough per cookie, onto a parchment lined cookie sheet pan. Alternatively, use two spoons to drop batter onto the cookie sheet.

Bake in the center of the oven for 10 minutes. Increase the heat to 425 and bake for an additional 2 minutes to aid in creating a golden brown exterior. Remove the cookies to a rack to cool. Repeat with the remainder of the dough. When fully cooled, dust with powdered sugar. Yields about 48 cookies.

The post Blood Orange Italian Style Cookies appeared first on The Tubby Olive.

1-3/4 c. (1/2-inch) cubed Hawaiian sweet bread
2/3 c. 2% reduced-fat milk
2 T. sugar
1-1/2 T. unsweetened cocoa
2 T. Tubby Olive Black Cherry, Espresso, or Dark Chocolate Balsamic
1/2 t. vanilla extract
1 large egg, lightly beaten
Cooking spray
1 oz. semisweet chocolate, coarsely chopped
1/2 c. whipped cream

Preheat oven to 350. Arrange bread cubes in a single layer on parchment lined baking sheet. Bake at 350° for 5 minutes or until toasted. Remove bread from oven; decrease oven temperature to 325°. Combine milk and next 5 ingredients (milk through egg) in a medium bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.

Divide half of bread mixture evenly between 2 (6-ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with half of chocolate. Divide remaining bread mixture between ramekins; top with remaining chocolate. Place ramekins in an 8-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 325 for 35 minutes or until set. Divide whipped cream between the two ramekins. Serves 2.

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NOVEMBER

Black Friday and Small Business Saturday, 11/26 & 11/27:  Purchase up to $50 worth of merchandise, get $5 off your total; purchase more than $50 worth of merchandise, get $10 off your total!

DECEMBER

Newtown’s Holiday Kick-off Weekend:
Friday, 12/3 from 7-9PM – Tree lighting at the Fire House and Santa Visit (Santa will arrive at 7:30)
Saturday, 12/4 from 10AM-4PM – Holiday House Tour; private homes and public buildings are on this tour which celebrates it 58th year
Sunday, 12/5 from 2-4PM – Newtown Holiday Parade with Mummers, Floats, Carriages, Bands, Live Animals, Santa & more

Midnight Madness
Friday Night, 12/10 – get 15% off your order of $50 or more b

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We will be closing early:

• at 3PM, on November 24th & December 24th
• at 4PM on December 31st

Our store will be closed:

• November 25th (Thanksgiving)
• December 24th (Chistmas Day)
• January 1st (New Year’s Day)

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The Gourmet Tub

This is our largest gourmet gift tub and it contains a variety of some of our finest products: one bottle of aged balsamic vinegar and one bottle of infused extra virgin olive oil (375 ml each), with one package of gourmet pasta, one jar each of a pesto, stuffed olives, & a tapenade, 2 self-closing pour spouts, a recipe book and one package of gourmet crackers. This tub is wrapped in clear cellophane with accenting ribbon and tag. The Gourmet Tub* has a bit of everything andwill delight any recipient!

*Currently available in store only, but soon to be online!

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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.

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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.

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