the California Olive July 2016 NEWSLETTER |
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Summer Corn Salad 6 ears corn, husked and cleaned 10 Roma tomatoes, diced 1 large purple onion, diced 1/4 cup chopped fresh basil
Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving. Bring this to your next BBQ! |
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Product of the Month: Aged White Balsamic Vinegar of Modena Our delicious white balsamic is a treat that features a sweet, smooth taste, and a thick consistency. It is perfect for lighter-colored glazes and sauces or simply drizzled over fresh fruit in the spring and summer months. Always a refreshing and delicious taste adventure. | | |
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Health and Beauty Put the moisture back into dry, brittle hair by heating up up 1/2 cup of olive oil (don't boil) and then applying it to your hair, covering it with a plastic grocery bag, and then wrapping your head in a towel. Leave it for 45 minutes, then shampoo and thoroughly rinse. |
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Did You Know? About 3 1/2 lbs. of olives go into every 8.5 oz. bottle of olive oil from The Calfornia Olive? |
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Join the Club! Would you like to enjoy receiving a featured olive oil and balsamic vinegar each month? Save 15% on each monthly shipments as well as 10% off all future online orders. These make great gifts! We offer 3 different subscriptions: Choose from 2, 3, or 4 bottle monthly shipments. Visit The California Olive Club page for more information. |
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