fresh olive oils. aged balsamics.


Welcome, Spring! New Potatoes with Hojiblanca Extra Virgin Olive Oil

by Ann Weaver May 10, 2016 In Blog

New potatoes and spring onionsLast week, I purged the winter root vegetables from my fridge. I relegated wizened, hoary carrots, turnips, and celeriac to the compost pile and replaced them with new potatoes, spring onions, and asparagus. Seeing green at the farmer’s market is exciting, particularly when that green includes things that are not kale. Kale is fine, but kale does not say “spring” to me

Cocktail of the Week: Smoked Honey Whiskey Sour

by Penny Willimann March 15, 2016 In Blog

Bittermilk No. 3Thanks to our friends and neighbors in Old Town, Fibre Space, for writing this excellent blog about this popular cocktail mixer, Bittermilk No. 3, Smoked Honey Whiskey Sour.

Click here to read the blog.

Holiday Recipe Ebook 2015

by Penny Willimann November 12, 2015 In Blog

Guest Blogger & Health Coach Donna Zurick Chimes In On Oregano Olive Oil

by Penny Willimann April 3, 2015 In Blog

Olio Oregano Olive Oil- A New Favorite!Fresh Oregano

I was recently shopping at one of my favorite stores in Old Town Alexandria, Olio.  I love their assortment of olive oils and vinegars.  They really liven up my cooking, and my salads!  During this visit, the Oregano Olive Oil caught my eye.  I hadn’t used it before, and oregano is one of my favorite herbs!

Honey: It’s About Time We Went Raw

by Penny Willimann February 23, 2015 In Blog

Natural Raw Honey

What’s the fuss about raw honey?  We all know honey is good for us, so why is raw honey so much better?

To begin with, it is 100% pure - unpasteurized, unheated and non-processed. This means you get all the goodness from a bee’s nectar-laden diet.  All the natural vitamins and living enzymes are preserved when honey is in its raw state.