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.

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.

The post Sheet Pan Parmesan Green Beans appeared first on The Tubby Olive.

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.

The Mangia Tub

The Mangia Tub is one of our most popular gifts-its got our top selling products beautifully presented in a galvanized tub with liner.  This gourmet gift tub contains: 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 and tapenade, and one package of crackers. This tub is wrapped in clear cellophane with accenting ribbon.

The “Original” 6-bottle Sampler

This unique set is a complete gift and offers a sampling of 3 of our most popular “perfect pairs” with a recipe for each pair! It contains six 2-ounce bottles filled with the following (one each): Tuscan Herb Olive Oil & Sicilian Lemon Balsamic, Basil Olive Oil & 18 year Aged Traditional Balsamic, and Persian Lime Olive Oil & Cranberry Pear Balsamic. A great gift for someone who enjoys experiencing a taste of many different flavors! It is wrapped in clear cellophane with a beautiful hand-stamped tag and accenting ribbon.

The “Best Sellers” 4-bottle Sampler

This gift is a smaller version of our 6 Bottle Sampler and offers 4 of our top sellers, paired perfectly- 2 Olive Oils with 2 Balsamics.  It includes the following pairs in 2 oz. bottles: Tuscan Herb Olive Oil & Traditional 18 Year Balsamic, Basil Olive Oil & Fig Balsamic.  A great gift for someone who enjoys experiencing a taste of our most popular flavors! It is wrapped in clear cellophane with a tag and accenting ribbon.

The post Unique & Yummy Holiday Gifts 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.

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!

The post Scalloped Potatoes with Sage appeared first on The Tubby Olive.

Ingredients:
1 Turkey about 12 pounds
For the brine:
1-1/2 cups kosher salt
2-1/2 gallons cold water
Roasting
3 T Tubby Olive Wild Mushroom & Sage Olive Oil
1 T pepper, freshly ground
1/2-3/4 cups chicken stock, as needed

Directions for brining and prepping the turkey:
Place turkey and enough brine to cover in a large pot. Refrigerate for 12 to 24 hours. If turkey floats to top weigh it down with a plate and cans to keep it submerged in brine. Preheat oven to 400°F. Rub 2 T Wild Mushroom & Sage Olive Oil over the skin of turkey. Sprinkle pepper over skin and in cavity. Tuck wing tips under loosely, truss legs and place turkey on a V-shaped rack in roasting pan. Tent breast with foil, then place in oven.

Directions for roasting the turkey: To ensure the bird cooks evenly, rotate roasting pan 180°F every 30 minutes. Roast for about one hour, then remove foil and baste turkey with 1/2 c. of warm stock mixed with 1 T Wild Mushroom & Sage Olive Oil.

Start checking internal temperature after about one hour by inserting a thermometer in the meatiest part of the thigh, not touching the bone.  If legs or breast begin to get too brown cover loosely with foil. Roast until internal thigh temperature reaches 165°F.  Total roasting time should be about 2 to 2-3/4 hours. Let bird rest 20-30 minutes before carving.

The post Tubby Olive’s Turkey with Wild Mushroom & Sage Brine appeared first on The Tubby Olive.