So Olive, 125 Mill St, # 10, Occoquan, VA (2022)

12/16/2021

Not sure what to give this holiday? We have a selection of gift baskets so you can create your combinations of olive oils, balsamic vinegar, specialty food items, and accessories. We are happy to help you craft the perfect gift at any price point.

12/14/2021

Try these simple Cinnamon Pear Balsamic Roasted Sweet Potatoes! The Cinnamon Pear Balsamic gives the sweet potatoes a unique depth of flavor.

https://bit.ly/CinnamonPearBalsamicRoastedSweetPotatoes

12/08/2021

We have a new video! Please check out some of the other businesses in Historic Occoquan, by visiting OccoquanLife.com

12/03/2021

Check out the beautiful green harvest! 😍 Do you see the leeks in background? Coming soon....

11/29/2021

Shop from home and get FREE Shipping on your purchase of $30 or more. Plus, all gift sets are 15% off!

11/26/2021

Today is Olive Friday! We are offering 20% off your total purchase now thru Sunday, 11/28. Present this offer in our store or shop online. Use code: OLIVEFRIDAY21.

11/24/2021

We wish everyone a wonderful Thanksgiving!

We will be closed tomorrow and reopen Friday, 26th for Olive Friday.

11/19/2021

We have updated our online gifts sets just in time for the holidays! Choose from our Bread Dipping,, Culinary, or Dessert Collection.

Visit us online!
https://bit.ly/OnlineGiftSets

11/17/2021

Can you believe it? Next week is already Thanksgiving. Here are our store holiday hours thru December 31st.

Have a blessed day!

11/15/2021

Sometimes the side dish is the best part of a meal. 😋 Fill in the blank with your favorite Thanksgiving side dish _____________.

Tip: Use Butter Olive Oil or Wild Mushroom Sage Olive Oil for your stuffing

#Thanksgivingsides

11/11/2021

Happy Veterans Day! Today we honor all the men and women who have served our country!

11/09/2021

It's not too early to think about your Thanksgiving Turkey! Here's a recipe for a turkey using our Wild Mushroom & Sage Olive Oil.
What you'll need:
1 Turkey about 12 pounds
For The Brine:
1 1/2 cups kosher salt
2 1/2 gallons cold water
Roasting:
5 tablespoons Wild Mushroom & Sage Extra Virgin Olive Oil
1 tablespoon freshly ground pepper
1/2-3/4 cups chicken stock, as needed
Place Turkey and enough brine to cover in a large pot. Refrigerate for 12 to 24 hours. If turkey floats to top weigh down with a plate and cans to keep it submerged in brine. Preheat oven to 400° rub 3 tablespoons mushroom sage extra virgin olive oil over the skin of turkey. Sprinkle pepper over skin and in cavity. Tuck wing tips under loosely truss legs and place turkey on a V-shaped rack in roasting pan. Tent breast with foil. Put turkey in preheated oven. To ensure the bird cooks evenly rotate roasting pan 180° every 30 minutes. Roast for about one hour remove foil and baste Turkey with 1/2 cup of warm stock mixed with two tablespoon mushroom sage extra virgin olive oil. Start checking internal temperature after about one hour by inserting an instant read thermometer in the meatiest part of the thigh not touching the bone. If legs or breast begin to get too brown cover loosely with foil roast until internal thigh temperature reaches 165° total roasting time should be about two to two and three-quarter hours. Let bird rest least 20 to 30 minutes before carving.

11/05/2021

We have a new selection of Bread Dip Seasonings! Mix 3 tablespoons seasoning with 1/2 cup of our UP extra virgin olive oils or infused olive oils. Allow it to marinate for 15 - 20 minutes. Enjoy with your favorite bread.

https://bit.ly/BreadDipSeasonings

11/03/2021

Here's a delicious sweet and savory side dish: Brussels Sprouts with Caramelized Onions and Dates, made using our Garlic Olive Oil. It's also a great side dish for the holidays.

https://bit.ly/BrusselsSproutswithCaramelizedOnionsandDates

10/29/2021

Here's the first sneak peek of the Northern Hemisphere harvest! This is olive oil produced from Nocellara olives grown in Santa Ninfa, Sicily. These olives are only harvested by hand and cold-pressed in a two- phase crusher without the addition of water to ensure that all the wonderful organoleptic qualities of the olive nectar is not compromised or diluted. Everything is recycled: from the filtered water used to wash the olives to the discarded olive paste which is used to fertilize the trees, to the crushed olive pits that are dried and used instead of pellets in heating stoves. Even the leaves are fed to the appreciative goats and sheeps that roam nearby.

10/05/2021

We have a new fall recipe, our Maple Pumpkin Pecan Granola that can either be made with our Mild or Medium Intensity UP Extra Virgin Olive Oil. Enjoy it with your favorite yoghurt and fresh fruit!

https://bit.ly/MaplePumpkiinPecanGranola

09/27/2021

Fall for our flavors! These flavors are great for your fall inspired meals. Featured is our Wild Mushroom & Sage Olive Oil, our top selling Cranberry Pear White Balsamic, and Vermont Maple Dark Balsamic.

09/22/2021

Happy First Day of Fall!

"Winter is an etching, spring a watercolor, summer an oil painting and autumn a mosaic of them all." - Stanley Horowitz

09/15/2021

Math Question: If a recipe calls for two cloves of garlic, how many are you adding?
Raise your hand if it's more than two! ✋

#newmath #garlic

09/06/2021

Happy Labor Day!
We are closed today.

08/26/2021

Do you have an excess amount of summer zucchini and tomatoes? If so, try this Summer Veggie Casserole!

You'll need:
2 1/2 pounds zucchini, coarsely grated
2 1/2 teaspoons kosher salt
3/4 cup plain, uncooked white rice
1 medium onion, minced (about 1 cup)
1 tablespoon So Olive Baklouti Olive Oil
5 tablespoons So Olive Garlic Olive Oil, divided
1 large fresh chili pepper, finely chopped
2 tablespoons all-purpose flour or rice flour
1 cup vegetable stock, chicken stock, or milk, divided
8 oz. cream cheese, softened
2 large ripe heirloom tomatoes thinly sliced
1 1/2 cups grated Monterey Jack cheese, divided
Salt and pepper to taste

Here's how:
Heat oven to 325°F. Grease a 2-quart baking dish with Baklouti Olive Oil.
Prepare remaining ingredients: Toss the grated zucchini with flour and set aside. In a large frying pan, cook the onions and chili pepper slowly in 3 tablespoons of Garlic Olive Oil for 8 to 10 minutes until tender and translucent. Raise heat slightly and stir several minutes until very lightly browned. Add uncooked rice and sauté for another two minutes. To the still hot pan, add the stock (or liquid of choice) and cream cheese. Stir until the cream cheese is melted and the stock and rice are fully combined. Season generously with salt and pepper.
Assemble casserole: Transfer the contents of the frying pan to bowl with zucchini and stir together with remaining 1/2 cup liquid of your choice and all but 1/2 cup of cheese. Taste and adjust seasoning if needed. Transfer to prepared baking dish. Layer the thinly sliced tomatoes over the top of the casserole.
Bake casserole: Cover tightly with foil and bake for 50 to 60 minutes, until rice within is cooked but not mush. Increase oven temperature to 450 degrees. Remove foil, drizzle top with remaining olive oil, sprinkle remaining cheese over tomatoes and bake uncovered until browned and crisp on top, about another 10 to 15 minutes. For extra color, you can run it under the broiler for a minute or so.
Serves 4-6

08/17/2021

Pull out the grill for this delicious Marinated Grilled Eggplant recipe!

What you'll need:
1 medium eggplant (3/4 pound), sliced 1/3" thick
1/3 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup So Olive Neapolitan Herb Balsamic
1/4 cup So Olive Olive Wood Smoked Olive Oil + 2 tablespoons
Kosher salt and freshly ground black pepper to taste

Here's how;
In the bowl of a food processor or blender add the olive oil, vinegar, parsley, salt, and pepper. Pulse to finely chop the parsley. Pour into a bowl and reserve.

Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot. Brush the eggplant slices on each side with olive oil and then arrange the slices on the grill to cover it without crowding. Cook the eggplant until well marked, 3 to 6 minutes, then turn the slices over. Cook until tender, about 3 minutes more.

Pour the marinade into a shallow dish and dip the hot slices into the marinade and set it aside on a plate. Continue grilling and dipping the eggplant until all the slices are cooked and seasoned. Spoon the rest of the marinade over the cooked eggplant and then cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours (or refrigerate for longer). Serve at room temperature.

08/13/2021

To celebrate Historic Occoquan's annual event, Discover Occoquan: Aug 13 - 22, we are having a bottle sale! We are offering buy two bottles of olive oil or balsamic vinegar, get the third bottle 50% off of equal or lesser value. Can't make it to our store? Our online code is DISCOVER

https://soolive.com

Sale ends August 22nd.