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Spicy Revved Up Sauce

Spicy Revved Up Sauce

½ cup mayonnaise

1 tsp OT spicy ground pepper of choice (OT Serrano Chile, ground spice)

1 Tbsp OT Apis Honey (any local honey)

1 tsp OT Smoked Hungarian Paprika

1 tsp OT Garlic & Herb Blend

½ Tbsp OT lime olive oil

Place all ingredients in a bowl and whisk together.

Serve with wings, chicken nuggets, onion rings, on a hot dog, hamburger, French fries, fried green tomatoes or whatever else you think needs a little flavor.  You will not be disappointed!

Hot Honey Sausage Bites

Hot Honey Sausage Bites

2 lbs Sausage sliced in disc form 

1/2 cup hot honey (OT sells Apis Hot Honey

2 tbsp brown sugar

1 tbsp OT apple cider vinegar

1 tbsp soy sauce

1 tsp OT garlic & herb blend

30 –40 toothpicks

Sesame Seeds, optional

Herbs optional for garnish

Preheat oven to 400°F (200°C). Line a large baking sheet with foil and lightly drizzle olive oil over bottom.

Whisk honey, brown sugar, vinegar, soy sauce, and garlic & herb blend in a bowl.

Toss sausages with half the sauce, spread on the sheet, and bake 12–15 minutes until browned.

Heat remaining sauce in a small pan to thicken, then toss baked sausages to glaze.

Spear each sausage with a toothpick and sprinkle with sesame or herbs to garnish.

Strawberry Caprese Salad

Strawberry Caprese Salad

2 cups fresh strawberries, hulled

1 cup fresh mozzarella balls, sliced in half

1/2 cup fresh basil leaves, torn

3 tablespoons OT balsamic glaze

Salt and black pepper to taste

1 tablespoon OT extra virgin olive oil

Hull and slice the strawberries into bite-sized pieces. Make sure your fresh mozzarella is well-drained, cut the balls in half if needed.

In a large serving bowl, combine the sliced strawberries, mozzarella, and basil leaves.

Drizzle the balsamic glaze over the salad. Drizzle with extra virgin olive oil for added richness.

Sprinkle with salt and black pepper to taste.

Gently toss until everything is evenly coated with the glaze.

Transfer to a serving platter and enjoy immediately for the freshest flavors.  You can place on a skew for an easy self-serve appetizer.

We’re Hiring! 🫒 Join Our Tasting Room Team as a Tasting Room Associate

We’re Hiring! 🫒 Join Our Tasting Room Team as a Tasting Room Associate

Love food, and helping people discover their next fun kitchen ingredient?

We are looking for a Tasting Room Associate who provides excellent customer service, product education, and operational support working with a dedicated group of individuals. This role requires strong communication skills, the ability to multitask, and comfortable working in a customer-facing environment.  No prior olive oil experience is required—we provide comprehensive training in olive oil sensory evaluation, balsamic vinegar basics, and tea fundamentals.

This position typically requires working 3—4 days per week (10-5), including at least two Saturdays per month (10-3) and select Sundays during the holiday season and the Sunday of the Covington Plaza Art Fair in June.

Essential Job Functions

Customer Experience & Sales

·       Educate customers on olive oils, balsamic vinegars, and specialty foods using training provided.

·       Lead customers through guided tastings and explain flavor profiles, pairings, and product benefits.

·       Provide friendly, attentive service to all guests.

·       Operate the point-of-sale (POS) system to complete purchases.

·       Upsell complementary products to enhance the customer experience.

Product Handling & Store Operations

·       Restock shelves and maintain product displays.

·       Assist with bottling, packaging, and hand mixing proprietary blends.

·       Pack and ship customer orders accurately.

·       Receive, unload, and organize product deliveries.

·       Maintain cleanliness of the tasting room, certified kitchen, and restrooms.

Team & Administrative Support

·       Assist with seasonal displays, store promotions, and holiday preparation.

·       Support social media or online communication tasks as assigned.

·       Participate in ongoing product training and tasting education.

Required Skills & Qualifications

·       Strong verbal communication and customer service skills.

·       Ability to learn product information quickly and explain it clearly.

·       Ability to prioritize tasks in a fast-paced environment during holiday season.

·       Attention to detail and accuracy in handling products and transactions.

·       Basic familiarity with Microsoft Office is helpful but not required.

·       Ability to work collaboratively as part of a team.

·       Availability for weekends and holiday season shifts.

Physical Requirements

·       This role requires remaining in a standing position for extended periods while assisting customers.

·       This role requires lifting and moving 36 lb boxes of inventory from stockroom to sales floor.

·       This role requires performing repetitive motions such as pouring, bottling, and packaging, daily.

Work Environment

·       Indoor retail environment.

·       Fast-paced during peak seasons.

·       Exposure to in-haling food safe aromas, oils, vinegar, teas and herbs.

Compensation & Perks

·       Starting compensation discussed during the interview.

·       Employee discounts:

o   50% off one bottle of olive oil or balsamic vinegar per month

o   15% off additional olive oil or balsamic purchases

o   15% off other products with management approval

·       Opportunities for training in olive oil tasting, balsamic production, and tea education.

·       Internship opportunities available for students in food science, ag business, marketing, design, or related fields.

Who Thrives in This Role

·       People who enjoy food, flavor exploration, and talking with customers.

·       People seeking a consistent but fun and social parttime role.

·       People with an interest in food‑related or hospitality‑related fields.

·       Anyone who values teamwork, learning, and creating delightful experience.

Please submit your application, resume, and three references to info@theolivetwist.com.

Italian Focaccia Sandwich with Roasted Chicken and Jam

1-rotisserie chicken (light and dark meat), shredded
1-handful baby arugula
1 OT Zinia focaccia bread mix, made per instructions on the box.
1 small creamy goat cheese spread

extra fresh herbs (parsley, dill, and chives), chopped for garnish

4 Tbsp Mama Duck Blackberry Merlot Jam

Bake Focaccia bread as directed.  Remove from oven and allow to cool.  Cut the focaccia in half horizontally.  On the bottom slice of focaccia spread with goat cheese. Top the goat cheese with a thick layer of jam. Top the jam with shredded rotisserie chicken, seasoning it with a bit of salt and pepper and sprinkling with some extra fresh herbs. Top with arugula and place the top of the focaccia on top and cut into sandwich size portions. Serve cold.

Second version:  replace jam with OT Almond Pesto and ham or prosciutto for the chicken.

Asian Slaw Wrap

1-pound cooked rotisserie chicken, chopped

3/4 cup red cabbage, finely chopped/shredded

2 carrots, shredded

2/3 cup snap peas

1/2 red bell pepper, chopped

2/3 cup cashews, optional

2 Tbsp OT honey ginger balsamic

1 Tbsp OT orange olive oil

1 Tbsp OT sesame seed oil

5 Romaine lettuce leaves

4-5 large flour tortillas, or choice of flavor

In a large mixing bowl add chopped chicken, cabbage, carrot, bell pepper, cashews, and snap peas and toss together.  Set aside.

In a small bowl whisk together the balsamic vinegar, olive oil and sesame seed oil.

Drizzle dressing over the top of the chicken/vegetable mixture and toss to combine.

Lay one romaine leaf on each tortilla. Top with a big spoonful of chicken mixture. 

Roll into a wrap and serve immediately

Chili Lime Chicken Wrap

4 large flour tortillas

1 pound rotisserie chicken, remove skin and remove meat from the bones

1 cup shredded mozzarella cheese, or choice of cheese

1 Tbsp OT Brazil Blend 

4 tsp OT lime olive oil, or choice (harissa is very good to if you like it hotter)

1/2 tsp cumin

Salt and pepper to taste

1 tsp light brown sugar

Mango Avocado Salsa

1 ripe mango, peeled, pitted, and diced

1 avocado, pitted, peeled, and diced

1 small red onion, diced

4 Tbsp fresh cilantro, chopped

1/2 whole serrano pepper, seeds and veins removed, minced-optional

1 Tbsp OT mango balsamic

1 Tbsp OT lime olive oil

2 tsp OT Brazil Blend

Salt to taste

In a small bowl whisk together the OT Brazil blend, olive oil, cumin, and brown sugar.  Add salt if needed. 

Toss with the chicken to season.  Set aside

In a medium bowl combine mango, avocado, onion, and seasonings.  Toss together.  In a small bowl whisk together the balsamic and vinegar, drizzle over the mango and toss.  Set aside.

Layer on the tortilla, the cheese, chicken mixture and top with the mango salsa.  Wrap and serve immediately.

Whipped Lemon Feta Dip served with Spring Vegetables

8 ounces Feta cheese block

½ cup Greek yogurt

6 tablespoons mayonnaise, good quality such as Duke's

finely grated zest from 1 lemon, about 1 teaspoon

1 tablespoon OT lemon balsamic

1 medium clove garlic

2 tablespoons OT extra virgin olive oil

fresh dill, for garnish

freshly ground black pepper, for garnish

OT extra virgin olive oil, for garnish

Combine Feta, yogurt, mayonnaise, lemon zest, lemon juice and garlic in a bowl and blend for 3-4 minutes or until nice and smooth. Use a food processor for a smoother constancy.  Add the olive oil and blend until combined.

Transfer dip to a serving bowl, using a small spoon to create a swirl on the surface. Drizzle with olive oil and sprinkle fresh dill and freshly ground black pepper. Serve with crudités and/or pita chips.

Option:  you can serve it on crostini with sliced vegetables.

Lavender Lemon Glazed Olive Oil Cake

Using The Olive Twist Classic Olive Oil cake mix with using OT lemon olive oil.  Make as directed.

Lavender Glaze

¼ cup whole milk

½ tsp. dried culinary lavender

1 ½ cups powdered sugar

1 tsp OT Lemon olive oil

Pinch of salt

Edible flowers, optional

Whisk glaze ingredients together and drizzle over semi cooled olive oil cake.

Spring Easter Salad

5 oz. mixed spring greens

½ cup fresh peas

½ cup yellow cherry tomatoes – sliced

1 cucumber, sliced

1 fennel bulb, remove outer skin and fronds, then thinly sliced

1 bunch asparagus, chopped in half, remove woody ends

4 oz. crumbled feta

¼ cup pepitas

3 Tbsp. OT Garlic & Chive balsamic

1 tbsp. OT olive oil of choice (a mild olive oil we find best)

Homemade croutons, optional

salt & pepper, as needed

In a sauté pan, sauté asparagus in 1 tbsp. olive oil for 5-7 minutes. Sprinkle with salt and pepper. Remove from pan and refrigerate until cold – about 1 hour.

Layer mixed greens in a large salad bowl, then distribute sliced fennel and sliced cucumber between greens. Add asparagus in small bunches throughout the salad. Sprinkle ½ cup fresh peas evenly, sprinkle crumbled feta, croutons, and distribute sliced cherry tomatoes on top and sprinkle with pepitas.

Whisk together the balsamic (always first) with the olive oil and drizzle the dressing evenly over the salad and serve.