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Hello everyone,
Crocuses and daffodil shoots signal a time of rejuvenation on the Sunshine Coast, and in the spirit of spring rejuvenation we have brought in a number of new flavours, included some limited edition fused "agrumato" oils from Tunisia.
Extra Virgin Olive Oils from the Northern Hemisphere (i.e. Mediterranean and Californian) continue to arrive. Our most exciting addition is a second artisan oil crafted by the award-winning estate: Oro Bailen. Added to our Spanish Picual from Oro Bailen we are pleased to add a mild intensity Arbequina hand- crafted by this master oil maker, who has won more international olive oil awards than (as my 90-year old father would say) you can shake a stick at.
We've also added two limited edition oils:
• Limited Edition Rosemary Oil
• Whole Pepper Fused Cayenne (Agrumato) Olive Oil
And read on to see the two new flavours and line of chocolates we are adding later this month
We have also added cooking classes, brought in a new 2014 line of glassware and locally -made (by Matt) Olive Oil soap made with our anti-oxidant rich Ultra Premium Olive Oil.
Finally, we have included a few recipes for some of our latest offerings.
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Cooking Classes
Sunshine Coast Olive Oil Co. will be offering evening cooking classes where you will learn to use our products in fun, simple and creative ways. Classes include a beverage, a multi-course meal with dessert, and recipes that you can take home.
March 31st A Taste of Italy
April 23rd Gourmet Grilling
May 13th The Orient Express with guest Asian-cuisine instructor Nadine Wong
All classes 6:15 p.m.- 8:30 p.m.
Location: Elphinstone High School (Foods Room)
Classes 35$ each. Preregister for all three and receive a gift certificate for a 2-pack sampler ($12 value).
Pre-register 1 week before any class and receive a free set of recipe cards ($4.00 value). Registration closes 4 days before course date. Cancellation policy: 100% refund up until 4 days before event. Otherwise, 50% refund.
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Ultra Premium Extra Virgin Olive Oils
New single-cultivar estate Extra Virgin Olive Oils continue to trickle in, and we should have oils from Italy and Portugal in stock by the end of the month. The freshest olive oils in the world!
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Looking for a little heat?
Introducing a limited edition olive oil: WHOLE PEPPER FUSED CAYENNE (AGRUMATO) OLIVE OIL
This is our hottest and most flavourful spicy oil yet. Cayenne peppers are picked when red and spicy, then crushed with fresh, certified organic early harvest Chetoui olives using 100% cold-extraction methods. This fused cayenne pepper oil is spicy hot but it's also complex with the flavour and rich, red colour of fresh peppers. Suggested uses:
Salads: Couscous, Rice Salad, Southwest Tuna Salad.
Vegetables and Sides: Chili-Lime Kale Chips; Roasted Vegetables; Spicy mashed potatoes; Refried Beans.
Mains: Drizzle on pizza; Spice up pasta or Mexican food; BBQ chicken; Roasted Lamb. Sauces: Hot Relish; Salsa
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DID YOU KNOW? MORE BAKERY DONATES BREAD TO US FOR OUR IN-STORE TASTINGS!
And they make cakes, truffles, baguettes and to-die for chocolate croissants. More Bakery is opening a new Gibsons Landing location in the pink house (formerly Whimsy, who has moved to a larger space across the street). Thank you More Bakery!
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Limited Edition Rosemary Olive Oil
Made in the Veronica Foods Organic Mill in Tunisia, this all-natural Rosemary oil is handcrafted by crushing 100% organic Chetoui olives with wild rosemary harvested from the grounds surrounding the mill.
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Salads: Escarole with Sautéed Rosemary pears and Goat Cheese; Soft Mozzarella with Pine Nuts;
Vegetables and Sides: Focaccia Bread; Unbelievable Roasted Potatoes; Bread Dipping; Roasted Almonds; Drizzle over Sautéed Vegetables; Rosemary and Leek Mashed Potatoes; Herbed Parmesan Dip; Roasted Gorgonzola Pears.
Marinades: Tofu, Poultry, Pork, Lamb.
Mains: Halibut with lemon oil and capers; Greek Roasted lamb; Chicken Stew; Rosemary Risotto; Roast Pork with Pears and Walnuts
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Ethereal Chocolate Bars back March 22
These are the same amazing chocolate bars we sold out of at Christmas, but in new packaging. Made with our heart-healthy olive oils and vinegars, these delicious chocolates are handcrafted for each order (we have to get in the queue and wait for our 'batch' to be ready whenever we order).
Find them in our webstore..
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USA MAIL ORDER at a discount until March 16th
Have you been wanting to ship our products to the USA, but found the Canada to US mailing costs to high???
I am crossing the US border next week and can take advantage of the US flat-rate shipping for any parcels shipped within the USA.
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If you are of one our US customers, or a Canadian customer wishing to ship to a friend or loved one in the US, we can ship at a significantly discounted rate. In many cases we can ship single parcels for $15.00 CDN.
Please email for more info, restrictions and instructions outlining how to place a USA mail order to:
orders@sunshinecoastoliveoil.com.
Your order must be placed by March 16th to take advantage of this offer.
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Global Amici Glassware Back in Stock
In the era before bottled salad dressings, families had table-top cruets and decanters for serving their oils and vinegars.
Claim back this elegant tradition with glassware imported from places like Spain and Italy (where, incidentally, bottled salad dressings have never taken off).
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Locally Made (By Matt) ULTRA PREMIUM (UP Certified) Olive Oil Soap
Matt's Olive Oil soap is cold-processed to preserve the health benefits and skin-enhancing anti-oxidants of our Ultra Premium (UP certified) Extra Virgin Olive Oil. Then it is cured for 6 weeks to create a longer lasting, gently foaming cleansing bar.
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Caramelized Onion & Roasted Red Pepper Jam
Ingredients:
• 1 large yellow onion thinly sliced (about a cup packed)
• 1 large red pepper - roasted, seeded, peeled, and finely chopped
• 1 teaspoon sea salt or kosher salt - to taste
• fresh ground pepper to taste
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Instructions:
In a heavy bottomed saute pan (cast iron if available) heat 2 tablespoons of Oro Bailen Arbequina over medium heat. Add the onion and season with salt. Sweat down the onions gently until the slowly become caramelized. This will take about 20 minutes with constant stirring. The goal here is to slowly bring out the sweet, complex flavor of golden caramelized onions without actually charring them. Charring them will create bitterness.
During the last five minutes of cooking, add the chopped peppers, ground black pepper, and continue stirring and cooking. Add the hot pepper-onion mixture to the bowl of a food processor along with one tablespoon (if desired) of Cayenne (Fused) Olive Oil, along with two additional tablespoons of Oro Bailen Arbequina. Process to desired consistency - or like a smooth paste. Adjust seasoning with additional salt and pepper if desired.
Spoon in to a jar and allow to cool. Serve with vegetable crudites, crackers, pork, chicken, sausages, as a replacement for Sriracha, or catsup, with fries, over eggs, with roasted potatoes - essentially, with everything.
Can be stored in a sealed jar, chilled for up to a week.
* Makes about 1 cup of savory jam *
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Roasted Rosemary Potatoes
Rosemary is my favourite fresh herb (unless you count Genovese basil, which i classify as an addictive substance, not a herb). If you have ever tried to get rosemary to adhere to your potatoes...well, you know it is fruitless exercise. So, Rosemary Olive Oil is a wonderful addition to my kitchen.
Slosh some on some cut up potatoes, add some freshly ground sea salt and roast at 425 degrees. I added some fresh rosemary from my garden for decoration.
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Granola with our Limited Edition Mandarin Oil
Ingredients:
• 6 cups old fashioned rolled oats
• 1 cup nuts such as cashews, almonds, pecans, walnuts, macadamia nuts
• 1 cup unsweetened large flake coconut
• 1 tsp. Sunshine Coast Olive oil Co. Coconut White Balsamic
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• 1 cup dried fruit such as blueberries, dates, raisins, cranberries... etc.
• ½ cup Sunshine Coast Olive Oil Co. Mandarin Olive Oil (or any of our citrus oils)
• ½ cup honey
• 1 teaspoon vanilla extract
Instructions:
Preheat the oven to 325˚F.
Line a large rimmed baking sheet with parchment paper.
Mix together the first four dried ingredients and spread out in to an even layer over the lined baking sheet.
In a medium pot set over low heat, or in your microwave gently warm the honey so that it becomes more fluid. Whisk the olive oil in to the warm honey along with the vanilla. It won't emulsify, but that's alright.
Evenly drizzle the honey-olive oil mixture over the oats on the baking sheet. Toss everything gently to coat as much of the oats with honey and olive oil as possible. Redistribute in to an even layer and pop in the oven on the middle rack.
Every 10 minutes for about half an hour, check and stir the granola. The honey and olive oil will continue to coat the remainder of the granola as you do this. When the granola is fragrant and golden brown, remove it from the oven and stir it one last time to ensure even distribution of olive oil and honey.
Allow it to cool and store in an airtight container for up to 3 weeks.
* Makes approximately 9 cups (9 servings of granola)*
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