The Quail & Olive P R O D U C T S T H A T E L E V A T E F O O D S P R E P A R E D A T H O M E A N D H A V E A L S O B E C O M E G O - T O 90 South Bay Accent the world but fear not—there aren’t any of the European fakes that have made so many consumers gun-shy about olive oil from that region. In addition to medal-winning EVOOs made from various olive varieties, Olive Crush offers a dizzying array of olive oils flavored with citrus (lemon, orange, lime), garlic, herbs, chipotle and other infusions. The line-up of balsamic vinegars is also sizeable, including dark and white versions that are seasoned with just about everything you can imagine—apricot, blackberry, ginger, mango, strawberry, red apple, vanilla bean, jalapeno, espresso and others. While Olive Crush is primarily focused on oils and vinegars, the store also carries an outstanding assortment of terrific Pappardelle dried pasta and yummy biscotti in 12 flavors from local star La Biscotteria. At the cozy, attractively cluttered Olive Bar in Campbell, the EVOO and balsamic selection is reasonably large but the store also carries other delicacies like local honey, virgin coconut oils, olive-oil-based soaps, lip balms, spreads and other appealing items. An attractive assortment of EVOOs includes butter-flavored, Meyer lemon-flavored and French white truffle oils. On the balsamic vinegar side, the offerings all come from Modena, Italy, and are aged between six and 18 years. One standout is the chocolate balsamic, which staffers say is great on waffles or fresh strawberries, and is surprisingly palate pleasing when drizzled over ice cream. Another sweet and savory flavor is elderberry balsamic, thick, versatile vinegar that can serve as inspiration for salads, starters, desserts or finishing grilled chicken or duck. As is typical, the friendly staff makes L O C A L T A P R O O M S A R E A G R E A T S O U R C E O F S T O P S F O R R E A D Y - M A D E G I F T S
South Bay Accent - Oct/Nov 2016
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