Updated: 10/17/2016 4:38 PM | Print Story |  Email

Which Olive Oil Flavor to Use

Elizabeth visits The Olive Grove in Mendota Heights for a first ever edition of, “If you want to make this, buy that!” Owner Natalie Jaeger shares the best way to taste her selection of 55 olive oils and vinegars and how to pair them in your kitchen to create easy and delicious meals.

Squash - Roasted Walnut Oil, Blood Orange Olive Oil, Vermont Maple Balsamic, Cinnamon Pear Balsamic

Fish & Seafood - Persian Lime Olive Oil (white fish, shellfish, salmon, tuna) or Milanese Gremolata (white fish) with Key West Citrus Seasoning Blend

Bread Dipping - Tuscan Herb Olive Oil & 18 Year Balsamic Vinegar

Meat Marinade - Espresso Balsamic Vinegar & 18 Yr Aged Balsamic

Pasta - Tuscan Herb, Garlic, Basil, or Butter Olive Oils

Rice- Persian Lime Olive Oil with fresh cilantro

Roasted Vegetables - Lemon Olive Oil

Salads - 18 Yr Aged Balsamic with ANY olive oil


Natalie's personal must haves:

  • 18 Yr Aged Balsamic
  • Sicilian Lemon Balsamic
  • Espresso Balsamic

Natalie’s Deal for TCL’ers!

25% off 1 bottle of Espresso Balsamic Vinegar
Offer good through end of day Tuesday, October 18th at 6pm
Can purchase in store, by phone, and online (mention TC Live online)

Recipes from The Olive Grove

Slow Cooker Balsamic Honey BBQ Pulled Pork

Lime Shrimp with Pineapple Cilantro Rice