the California Olive

July 2016 NEWSLETTER

 

Summer Corn Salad

  • 6 ears corn, husked and cleaned

  • 10 Roma tomatoes, diced

  • 1 large purple onion, diced

  • 1/4 cup chopped fresh basil

  • 1/4 cup Basil Olive Oil

  • 2 tablespoons Aged White Balsamic Vinegar of Modena

  • salt and pepper to taste

 

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!

 

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.

 

Did You Know?
About 3 1/2  lbs. of olives go into every 8.5 oz. bottle of olive oil from The Calfornia Olive?

 

 

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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