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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)

The post Holiday Hours appeared first on The Tubby Olive.

Ginger & Black Garlic Olive Oil

This Infused Olive Oil incorporates Extra Virgin Olive Oil with ginger and black garlic essential oils. It is out of this world – earthy, savory and sweet! Great in marinades, incorporated into dressings, stir-fries, and sauces.

Use to finish chicken or fish right off the grill! Pair with Sicilian Lemon or White Premium Balsamic.

Umeboschi Plum Balsamic

This white Balsamic is infused with the Umeboschi plum, a pickled sour plum grown originally in Japan, now grown in California. The flavor is a unique cross between plum and apricot, and it is sweet tart with lucious floral notes.

Add a splash to sparkling water & cocktails or drizzle over fresh fruit!

NOTE: Umeboschi Plum Balsamic is available in-store only: Ginger & Black Garlic Olive Oil is available on our website, click here!

The post New Tubby Olive Oil & Balsamic! appeared first on The Tubby Olive.

This handy Pantry shopping list can be used for in-store purchase or curbside pick-up only. This year especially, we know you want to complete your shopping in a timely manner, so by having this list ahead of time, you can mark off what you want and give it to one of our sales associates who will gather the items for you. Or if you prefer, you can call in your order (267-364-5085) and we’ll have it ready for you to pick-up.

Please click here for the list.

The post Check out our Pantry List! appeared first on The Tubby Olive.

A huge “thank you” to all our customers who have supported us there for the last 8 years; we hope to see you in person or online soon!

The post Reading Terminal Market Tubby Olive is now closed. appeared first on The Tubby Olive.

We look forward to the day when we are able to safely reopen our stores. You can check Facebook, Instagram and our website in the coming weeks for more information.

Nancy & Michael

The post Covid 19 Temporary Store Closing Update appeared first on The Tubby Olive.

Step 2. Cut your favorite citrus in half reserving the half that is connected to the long, white string-like pith that runs through the center of citrus fruits.  It is very important that this remain intact and connected to the citrus, as this is your candle “wick”.

Step 3. You can be meticulous and remove all the flesh of the citrus down to the white pith, or you can be lazy and simply get most of it out.  It will not affect the performance of your citrus candle.

Step 4.  Choose the type of oil you’d like to fill it with.  Any extra virgin olive oil or infused olive oil will burn in the candle (but stay away from the spicy oils). Fill the citrus about 3/4 full, but make sure the wick is not fully submerged in the oil and at least 1/4″ is available to light.

Step 5. Gently coat the citrus pith or the “wick” with olive oil.  Using a stick lighter begin the process of lighting the wick actionsolar.net.  This will take a minute or two as it is necessary to dry out the wick and char it to some degree.  Once it’s lit, it will stay so until all the oil is gone. Enjoy your new handmade candle!   

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The post Tasting Party Time! appeared first on The Tubby Olive.

Black Bean & Chorizo Chili
1/3 c. The Tubby Olive Chipotle Olive Oil
2-1/2 c. chopped onion
1-1/2 c. chopped red pepper
1-1/2 c. chopped green pepper
5 garlic cloves, minced
3 links Chorizo sausage, diced (about 6-1/2 oz.)
1-1/2 Tbsp. chili powder
1 Tbsp. ground cumin
1-1/2 Tbsp. dried oregano
1 Tbsp. lime juice
1/8 tsp. ground cinnamon
3 15 oz. cans of black beans, drained and washed
3 14 oz. cans of whole peeled tomatoes, chopped
1 8-1/2 oz. can no salt added whole kernel corn, drained
2 Tbsp. The Tubby Olive Dark Chocolate Balsamic Vinegar
1/4 tsp. salt
1/2 tsp. black pepper

Heat Chipotle Oil in a large soup pot or Dutch oven over medium heat. Add 1-3/4 cups onion, green and red pepper, garlic and chorizo. Sauté for 5 minutes or until tender. Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil. Reduce heat and simmer covered for 30 minutes, stirring occasionally. Remove from heat, stir in Dark Chocolate Balsamic, salt and black pepper. Ladle into bowls. Top each serving with 1 Tbsp. of sour cream and 1 Tbsp. of onion. Serve with tortilla chips. Yield: 12 servings (1 cup).

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