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HAPPY VALENTINE'S DAY! Sale!!
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.
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.
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.
Celebrating 5 years of Business!
Thank you, Thank you!!
We have the best customers, and we would like to show our appreciation to you during our two day celebration, November 6 & 7!! We hope you'll accept our invitation in celebrating our 5 year anniversary! Stop in for a moment, or stay for a bit! Tempting treats -- with recipes, of course -- will be available over the course of our two day celebration! We are also pledging 5% of our sales during the celebration to Cancer Services. We've included a video clip to why we chose Cancer Services. Get those lists ready!
We look forward to seeing you Friday, November 6 and Saturday November 7. We have enjoyed building relationships with each and everyone of you!!
Join us!
The Staff of The Olive Twist
Gourmet Shop Hop Kick-off
The Olive Twist is honored to serve the Greater Fort Wayne Area!
The Olive Twist Featured In NerdWallet Study On
Best Places To Start a Business
San Francisco, CA (May 6, 2015) – NerdWallet, a personal finance website, recently conducted a study about the best places to start a business, analyzing 183 of the largest U.S. metros with at least 15,000 businesses. NerdWallet based its study on the following variables:
- Business climate: NerdWallet considered the average revenue of businesses, percentage of businesses with paid employees, and number of businesses per 100 people
- Local economic health: Included here are median annual income, median annual housing costs, and unemployment rate
Fort Wayne was determined the ninth best place to start a business. Businesses in Fort Wayne earn the third highest average revenue out of the top 10 places in the study -- $1,965,562. That’s over $850,000 more than the average business revenue on NerdWallet’s list.
NerdWallet featured The Olive Twist as a vibrant local business. In learning about having been featured, Lori Berndt of the Olive Twist stated, “As a small business owner I think we are truly blessed to learn every aspect of the business from start to finish and have a greater appreciation for the business because of the hard work we put forth building and maintaining it. It hasn't always been easy, but struggles only make us work harder and appreciate every customer that walks through the door. I would say we have some of the best customers that we could ever ask for.”
Read the full study online for more information and resources for entrepreneurs. For more information about NerdWallet, visit NerdWallet.com/cities.
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About NerdWallet
NerdWallet empowers consumers with tools and content on all topics of financial literacy. NerdWallet has been featured in The Wall Street Journal, Reuters, and The New York Times. Visit NerdWallet.com to tackle your post-college career search, select the best credit card, navigate health insurance, and more.
Media Contact
Shannon Colin | Shannon@nerdwallet.com
Twisted Artichoke Din--er Dip!
This dip was just a little something to eat after a long day of filling bottles! It hit the spot! Hope you enjoy it as much as we did.
Twisted Artichoke Dip
1 Tbsp. The Olive Twist butter olive oil
1 Tbsp. The Olive Twist garlic olive oil
1/8 cup flour
3/4 cup milk
1/4 cup heavy cream
1 tsp Fresco Garlic Blend
Salt to taste
Dried Thyme to taste
Dash of spicy red pepper powder
½ cup shredded Gruyere cheese*
¼ cup shredded Mozzarella cheese
2-3 Tbsp. freshly grated Parmesan Cheese*
1 Tbsp. The Olive Twist garlic olive oil
2 Tbsp. finely chopped onion
1 Tbsp. finely chopped red pepper
3 cups freshly chopped spinach
7 oz. jar roasted artichoke hearts, drained and chopped
½ cup shredded Mozzarella cheese
In an oven proof skillet, heat over low-medium heat, butter and garlic olive oil. Slowly add flour, stirring to mix the oil with the flour. Once mixture is blended, add ½ cup of milk and cream at a time. Stirring until mixture is thickened. Season to taste. Add the shredded cheese and set aside to allow the cheese to melt.
In a separate skillet, heat over low-medium heat, garlic olive oil. Add chopped onions, peppers and sauté until tender. Add spinach and artichokes and sauté until spinach is wilted.
Blend the spinach mixture into the cheese mixture. Place the iron skillet into the oven at 500 degrees and allow the top to brown lightly. Remove from oven and let cool. Serve warm with tortilla chips or pita chips.
Optional: add smoked chicken pieces and/or shiitake mushrooms to the recipe for more depth in flavor.
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* gourmet cheeses are available at our Auburn location, 115 N Main St, Auburn IN 46706
Tags: Butter Olive Oil, Fresco Garlic Blend, Garlic Olive Oil, Parmesan Cheese
Cabob, Kabab, Kabob, What's your preference?
Is there really a difference? Technically, yes there is, but we won't judge if you want to use them interchangeably! We come from an area, where it is acceptable to pronounce caramel, as carmel, and we have cricks (aka creeks). Ok, I'm off track. Let me get back to my self education and discovery. It's fun to learn and clarify something every day-- at least to clarify to the best of a Google search!
Cabob - The English version of our Western Kabob, which is actually the phonetic pronunciation of kabab. Clear as mud? Let me share what I learned today.
The British call small pieces of meat or seafood seasoned, typically with tomatoes, green peppers, and onions on a skewer, cabobs. Western civilization, the Grand USA, call them Kabobs, but the original dish is Turkish and though spelled kabab, it is pronounced (kuh-bob).
This Mediterranean dish is comprised of grilled meat on a stick. It's closely related cousin Shawarma was recently made popular again because of the movie The Avengers--though it's been around for centuries. The difference between kababs and shawarma? The stick (aka shis --- as in shis kabab). Each meat is slow roasted, until succulent and delicious. The shish kabob (a western version) is served on the stick (great for appetizers!) and usually contain vegetables, kabab is just meat on a stick and the shwarma is plated meat taken off the spit, and served with pita bread.
All this lead me to gyro (pronounced ˈyērō,ˈZHirō/). It's very similar to kababs and shwarma, but is a Sandwich. It was 'created' in the late 70's*. Now my Texan family and friends, have a different name for slow roasting, succulent and delicious meat, but we'll save that discussion for another day. For now, Enjoy Life . . . It's Delicious at The Olive Twist.
Chicken and Mushroom Kebob with a Balsamic Glaze
2 chicken breast cut into 1” cubes
5 large mushrooms cut into quarters
3 Tbsp. Olive Twist garlic olive oil (divided)
3 Tbsp. Olive Twist butter olive oil (divided)
2 tsp. Fresco Garlic Blend (available at our store)
1 tsp. dried basil
Salt & pepper to taste
Balsamic Glaze
½ cup Olive Twist Traditional Balsamic Vinegar
¼ cup brown sugar, packed
1 tsp. Fresco Garlic Blend (available at The Olive Twist)
Salt & Pepper to taste
Place cubed chicken into a glass dish, the mushrooms in a separate dish and set aside. Take olive oil and seasoning and blend in a small bowl. Pour half over mushrooms and half over chicken and let marinate for ½ hour. Place chicken on a Kebab skew and repeat. Keep separate from the mushrooms.
Do the same for the mushrooms and set aside.
In a small glass bowl together all ingredients for the glaze.
Grill the chicken Kebab for about 15-20 minutes on medium heat, basting with the balsamic glaze as you turn the kabobs. Remove from heat once centers of the chicken are cooked through.
About 10 minutes after the chicken goes on the grill, place the mushroom Kebab on the grill and brush with the balsamic glaze until the mushroom is cooked to desired tenderness.
Serve with potato salad, a green garden salad or rice.
*http://en.wikipedia.org/
© 2024 The Olive Twist.
Questions regarding your purchase or an item may be made via the contact form or by calling 260-436-3866.
