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From the Orchard
By John Gambini (Founder/Co-Owner)
May was yet another month full of exciting events and record breaking sales for us. Our newsletter now reaches 50% more olive oil lovers than a month ago. We feel both honored and blessed to have each of you as a supporter of Texas Hill Country Olive Company. We promise to keep providing the highest quality olive oil and balsamic vinegar you can buy anywhere.
Many of you have asked me which olive oil and balsamic vinegar is my favorite. The honest answer is that I like them all. I try to mix the products differently each day when I prepare food at home. After all, variety truly is the spice of life! I believe our three olive oils and six balsamic vinegars provide the variety to satisfy nearly everyone's taste buds. We invite you to taste each of our products when you see us at an event and tell us which are your favorites. Great taste and freshness are important in each of our food experiences and we believe our products deliver in both areas.
Last month I attended Taste Addison in Addison, Texas along with our Dallas/Ft. Worth area manager, Joseph Ballard. This event was attended by more than 60,000 guests, including chefs, food critics, food bloggers, and other great Texas food producers. There were 60 restaurants and 13 specialty food vendors in attendance. It's a wonderful experience to meet so many new people and share our products with them. We look forward to seeing you all again next year at Taste Addison.
We are well underway with the construction of the Texas Olive Store which will be home to our millhouse, café, art gallery, and tasting room and we can't wait to see you all again when you come to visit and enjoy the beautiful Texas Hill Country at our orchard. |
Event Round-Up
By Rick Mensik (Founder/Co-Owner)
This past month I had the opportunity to work at events in Grapevine and Austin, and I had a blast! At Grapevine Market Days in Grapevine, TX, I met several people who were interested in the orchard. I spend a lot of time talking about trees, soil, and weather, and I think some of those folks intend to plant olive trees around Grapevine.
At the Austin Wine And Music Festival, I introduced the wonderful Chef Myrna for a cooking demonstration. She was fantastic. The crowd of about 150 people was mesmerized by her demonstration. She prepared a delicious entree of seared scallops prepared with Terra Verde extra virgin olive oil alongside grilled vine ripened Texas peaches with a Terra Verde Peach balsamic vinegar glaze. She also made a fantastic dessert of vanilla bean poached pears and mascarpone filling with candied pecans in our thick traditional balsamic vinegar. We have included this recipe for your enjoyment. Please visit Chef Myrna at www.chefmyrna.com to find out more about her delicious food.
Also at the festival, we met Christian Bowers of Austin Food Journal. Christian told us about a blind taste test that was done on our olive oil along with other oils from Texas, California, and Italy. Our oil was put up against oil from 19 other producers and judged by twelve notable Austin food aficionados. We won the blind taste test with near unanimous agreement by the tasters. Christian's website is packed with information about Austin restaurants, recipes, and other food related topics. We highly recommend checking it out.
This is truly an exciting time for all of us here at the THCOC as we meet more and more people who share our passion for olive oil. |
Day-to-Day at the Orchard
By Michael Mensik (Orchard Manager/Co-Owner)
Summer has arrived in the Hill Country, and the olive trees love it. New growth is everywhere. Even the trees that seemed doomed after the cold, wet winter are showing signs of new life. We have blooms on all 5 types of trees in the orchard.
The biggest news out here is the progress of the Texas Olive Store and Mill House. The concrete slab is in place and is spectacular. I am adding a picture of the work in progress. The outdoor kitchen and covered patio on the northwest side will provide a view of the trees and the sunset over the Spanish Oaks.
Our nursery is doing well. We still have a few 1 gallon mission and arbequina trees for sale. If you would like to purchase a tree to plant at home, please call Nicole at the office and we will save a tree for you.
If you are coming out to the orchard, you might consider taking the scenic route on Bell Springs Road from Highway 290. There is a low water crossing with a breathtaking view. You may see a white tail deer or two on the way. |
Customer Corner
By You
We're introducing a new segment in our newsletters. This section will be written by YOU! Share your ideas with us. We want to know how you're using our products. Have you replaced an unhealthy fat with healthy extra virgin olive oil in your daily cooking? Have you made a healthier version of an old family recipe by incorporating extra virgin olive oil? Are you eating more salads using homemade salad dressing with great tasting extra virgin olive oil? Share your recipes, ideas, and photos with us and you might see yourself listed in our next newsletter. Submissions can be sent here.
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Recipes
Grilled Peaches with Seared Scallops
Chef Myrna Kallergis
2 ripe peaches, cut into large slices
4 u-10 diver scallops
Texas hill country olive co. extra virgin olive oil
Texas hill country olive co. peach balsamic vinegar
½ pint strawberries, thinly sliced for garnish
Salt & pepper to taste
Lightly coat peaches with olive oil and pat scallops dry with a clean cloth. Season with salt and pepper. Grill peaches until just softened. On stove top, heat olive oil in a pan. Sear scallops in hot pan until golden brown, about 1-2 minutes on each side (depending on the size of your scallops). To serve, place peaches on a plate. Fan thinly sliced strawberries on plate and place scallops on top. Finish entire dish with peach balsamic vinegar and more olive oil.
Vanilla Bean Poached Pears and Mascarpone Filling with Candied Pecans
Chef Myrna Kallergis
2 firm, but ripe large bosc pears, peeled, halved & cored
2 tablespoons fresh lemon juice
3 cups water
6 tablespoons brown sugar
½ vanilla bean, split lengthwise
½ cup mascarpone cheese
2 teaspoons brown sugar
2 teaspoons brandy or dark rum
1 tsp candied pecans, crushed for garnish
Peel and halve pears, then toss lemon juice in large bowl. Set aside. In a saucepan, combine 3 cups water, 6 tablespoons brown sugar and ½ a vanilla bean. Add pears. Cover mixture with round piece of parchment paper. Reduce heat to medium-low. Simmer until pears are just tender when pierced, turning halfway through cooking (about 15 minutes).
Using slotted spoon, transfer pears to large bowl. Continue to boil poaching liquid until reduced to ¾ cup (about 2 minutes). Cool syrup, then pour over pears. Cover and refrigerate until cold, at least 8 hours or overnight. Remove vanilla bean.
Whisk mascarpone cheese, sugar, and brandy in large bowl until smooth. Add ¼ cup chilled poaching syrup and whisk until soft peaks form. Spoon some syrup over pears. Spoon mascarpone cream, sprinkle nuts, and serve.
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Open Invitation
Your tree loves hugs, so don't be shy about visiting. You're always welcome to come by the orchard, meet our family and see for yourself how we care for the grove. It makes our day to talk to you about your tree, olives, olive oil and their future in Texas. Please let us know when you're coming. We'll be ready to welcome you, personally show you to your adopted tree and give you a tour of the rest of the orchard.
Our nearest airport is in Austin, Texas, approximately 40 minutes from the orchard. We can send you details of how to find us, as well as suggestions of places to stay. You're welcome anytime, but we recommend the spring or fall to get the most from your visit.
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Texas Hill Country Olive Co
P.O. Box 1129
W. Fitzhugh Rd.
Dripping
Springs, TX 78620
Phone 512.607.6512
Fax 512.607.6432
www.texashillcountryoliveco.com
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