October 02, 2018

October 2018 The Twist Newsletter

Click on the photo or the link below to view our most recent newsletter!  


July 03, 2018

Mama Mia! It's a pizzaria (At your summer cookout!)

Tired of hot dogs and hamburgers? Then you'll love our latest recipe video! Check out the thin crust pizza dough recipe below the video.

June 12, 2018

Make the salad COUNT! Power Nutrient Salad


Salad Ingredients

Leafy Greens

Roasted Sweet Potato - cleaned, peeled an cubed (toss with Olive Oil at 350º for 15-20 minutes)

Red Cabbage, thinly sliced

Chickpeas, rinsed and drained

Black Beans, rinsed and drained

Radish cleaned and thinly sliced

Quinoa, cooked as directed

Apple - washed, cored and thinly sliced, toss with Gravenstine Apple to slow browning

Avocado, peeled and thinly sliced




1 part Balsamic Vinegar of Choice (Try Neapolitan Herb)

1 part Olive OIl of choice (Lemon Olive Oil

Honey, optional

Bourbon Barrel Mustard, optional

Himalayan Salt, optional

Place clean leafy greens on plate and top with a layer of quinoa, vegetables and walnuts.  Drizzle dressing over top.


Begin dressings with balsamic vinegar and then slowly add the olive oil, to allow the vinaigrette to remain emulsified longer.

June 05, 2018

November 17, 2017

And the Count Down has begun! It's a gift pack Christmas! View our gift guide!

We have an array of products and price points to assist anyone in their holiday gift giving.  Simplicity of a Grab n Go gift, to the more complex customization, our helpful staff can assist you.   

Remember FOOD PREP too!   Gather the lists, and stop in and see us for your Holiday needs. CLICK on the bow!

September 27, 2017

Leading the industry in quality and flavor!

In our never-ending pursuit to offer the highest quality product, we are continuously raising the bar.  We are announcing changes in our balsamic vinegar, which necessitates explanations in new nutritional regulations.   

What is staying the same

  • Great Fun Flavors
  • Verifiable Color-free 
  • Authentic balsamic vinegar made exclusively in Modena Italy
  • Time preserved process of hand craftsmanship artisan product
  • Lab tested

What has changed

  • Nutritional panel information has changed
  • Higher proportion of barrel aged, kettle-cooked grape must
  • Increase in total carbohydrates
  • Our UP Traditional style balsamic is now comprised of over 97% cooked barrel aged grape must
  • Higher amount of grape solids in a our product
    • These solids also include the natural fruit sugar which originates solely from grapes
  • Changes Equates to more calories
  • Much higher concentrations of natural phenols

Why this is good?

  • We know that naturally fermented products such as balsamic vinegar have long been touted as health promoting due to their pro-biotic nature but now we also intend to better understand the health implications associated with consuming phenols in balsamic.
  • This is an exciting development as our products have the highest amount of grape solids measured of any other balsamic product available.
  • Educating us to the properties to be better consumers that avoid products which are poorly made, watered down, or doctored.

Please view the individual product descriptions in the vinegar section of this website for the specific nutritional information, or contact our Fort Wayne location.


February 09, 2017

Gumbo vs Jambalaya: Fat Tuesday Inspired Chicken & Sausage Gumbo Recipe

Having a love affair with New Orleans, tends to lead to rich tasting dishes in my kitchen. The process and the layering of flavor is amazing, and ALL worth the time!
Creole food, not Cajun, seems to be the most popular in my household.  We frequently make Chicken and Sausage Gumbo for Fat Tuesday. King Cakes travel back and forth between cousins, and who can resist a beignet?
But allow me to FOCUS!. In thinking of dinner dishes, what are the difference between Gumbo, Jambalaya, Etouffee and Red beans and rice?  Today we will specifically focus on the difference between Gumbo and Jambalaya.  (Etouffee, an entree, is thickened sauce of seafood plated over rice and the Red beans & rice is more of a side dish)
Gumbo, a soup er more a stew, is fabulously flavorful!! Thickened, with okra or file powder  (pronounced [FEE-lay])  made from the dried ground leaves of the sassafras tree), and seasoned in layers by the process of making a roux and herbs.  I'll be honest, I've cheated and not had either and we enjoyed it just as much!  The slow simmer of this dish fills the kitchen with savory spicy scents all day long.  Bonus, it can be ALL DONE IN ONE POT!!  
Now for Jambalaya.  A skillet filled with celery, peppers, and onions; then a meat such as chicken and sausage coupled with the addition of tomatoes to the pan followed by seafood and serve over rice.  Ta Da  Jambalaya!
But let us share this creole inspired creation!
Chicken & Sausage Gumbo
3 Tbsp plus 3/4 c CHOICE OLIVE OIL
2 1/2 lb skinless chicken thighs, bone in
1 c all -purpose flour
1 medium bunch celery, thinly sliced
4 large onions, diced
4 green/red bell peppers, diced
2 Tbsp minced garlic
1/2 to 1 tsp CAYENNE PEPPER
3/4 tsp dried OREGANO
3/4 tsp dried BASIL
3/4 tsp dried THYME
4 bay leaves
8 c homemade chicken broth
1 1/2 lb andouille sausage, cut into 1/2 in chunks
1 Tbsp file powder
6 c cooked white rice
Chopped scallions for garnish
In a heavy-based soup pot, heat 3 Tbsp of the oil over medium high heat. While the oil is heating, season the chicken generously with salt and pepper, French Blend, dust it with 1/4 c of the flour, shake off excess.
Sear chicken in hot oil until golden brown, turning once to brown both sides, 4 minutes on each side. Remove the chicken and set aside.
Heat oil again, add celery, onions and peppers and cook until soft, 10 to 12 minutes, stirring often.  Remove vegetables and any liquid from the pan and set aside.  Add 3/4 c oil to the pot and let it heat up for a minute over medium heat.  slowly add the remaining flour to the pan and cook, stirring constantly, until the mixture is color of chocolate 10 to 20 minutes.  Stir carefully, being sure to scrape the sides and bottom of the pot to prevent scorching.  Pay attention not to burn the roux; if you do, start over.
When the roux has reached a good mahogany brown, return the cooked vegetables to the pot, along with the seasoning.  Stir to scrape the bottom of the pot and cook until well combined, 3 to 5 minutes.  Season with salt and pepper. 
Slowly add the broth while stirring until smoothly blended. add the chicken and sausage.  Bring a simmer and skim off excess fat.  Add the Balsamic Vinegar.  Simmer uncovered, skimming foam and fat as it rises.  Until chicken meat is so tender it falls easily from the bones, about 2 hours.  Remove the bones from the pot and discard.
Return the soup to a boil and stir in file powder, stirring vigorously to avoid clumping, until dissolved.  Taste for seasoning, adding as necessary.  Serve in bowls with a scoop of white rice and top with scallions and hot sauce.
The Olive Twist Ingredients:  Choice Olive Oil, Himalayan salt, pepper, French Blend, Cayenne pepper, oregano, basil, thyme, Jalapeno Balsamic Vinegar and Best Boy Hot Sauce
February 01, 2017


We Olive YOU!!!!  Customers receive 14% olive oil and balsamic vinegar on line orders, totaling over $100, NOW - February 14, 2017!  Enter this code oliveyou14 during checkout!  

Excludes and seasonings.  We reserve the right to correct any transaction.  Valentine Salt is for on-line purchases only.


January 06, 2016

Education: A part of The Olive Twist, Inc.

For over 5 years, The Olive Twist, Inc. has been providing the Fort Wayne and surrounding areas, with quality, fresh Extra-virgin Olive Oil.  As part of this unique shopping experience, the staff tries to briefly enlighten consumers to why purchasing olive oil through The Olive Twist is a smart consumer choice.

Occasionally, Lori Berndt, co-owner of the Olive Twist, hosts Olive Oil 101 and Olive Oil Flight classes, to give more in depth look into the nuances of olive oil.  She also briefly incorporates this education into the cooking classes that the stores host each month.  (for a full listing of the classes please visit http://theolivetwist.com/collections/cooking-classes. or follow us on Facebook)

Both the Fort Wayne and Auburn locations also retails Extra-Virginity:The Sublime and Scandalous World of Olive Oil, a book written by Tom Mueller.  The book delves into the the rich heritage of olive oil and the the trials and tribulations that the industry has encountered.  He brings to light the corruption and deception that is occurring globally in the olive oil world.  These topics most recently were brought to light in an expose piece on 60 Minutes. (January 3)  We've provided a link to the piece:  http://www.cbsnews.com/news/60-minutes-agromafia-food-fraud/

In the year ahead, we hope you'll join us in learning the importance of knowing from where your olive oil comes.

January 05, 2016

More than just Holiday Gifts

Enjoy life . . . It's delicious at the Olive Twist, Inc.  And that isn't just during the holiday season!  Collaborating on how simply our products can be integrated into your daily culinary routine, is illustrated in this Insight segment.  

Lori and Dirk explore PANCAKES, a breakfast staple in many households.  From the batter, to the scraper, The Olive Twist has what you need to whip up fantastic pancakes.