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Monday 10am - 7pm Tuesday 10am - 6pm Wednesday 10am - 7pm Thursday 10am - 6pm Friday 10am - 6pm Saturday 10am - 6pm Sunday 11am - 5pm

Northfield Olive Oils and Vinegars

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Northfield, MN
Northfield Olive Oils and Vinegars

Bringing the freshest extra virgin olive oils to Northfield and our surrounding communities. We also

Northfield Olive Oils And Vinegars strives to bring the freshest extra virgin
olive oil from around the world to Northfield and its surrounding communities. We take pride in providing naturally fused and infused extra virgin olive oils that
achieve the perfect flavor aesthetic. Plus: Our authentic Traditional Style Balsamic
Condimento is made in Modena Italy from the highest quality Tebbiano Grapes.

11/05/2025

Beauty products back in stock!

12/24/2024

Happiest of holidays to everyone! We will re open the 26th at 10am.

11/02/2024

Tuscan Herb Scallop Potatoes
This is a great dish for your Thanksgiving Table!
6 Tbsp. Tuscan Herb plus more to grease baking pan
1/4 tsp. Black Truffle sea salt
6 medium russet potatoes (about 2 1/2 pounds), scrubbed, 3 potatoes peeled, and all cut into 1/4-inch crosswise slices
2 shallots, thinly sliced
2 tablespoons all-purpose flour
2 cups heavy cream
1 cup milk
8 ounces Gruyere cheese, grated (about 2 cups)
1/2 teaspoon freshly ground black pepper
1/2 cup flat leaf parsley, for garnish

Preheat the oven to 350°F. Use a basting brush and 2 tsp Tuscan Herb olive oil and grease a 9 x 13-inch baking dish. I used a pretty baking pan for holidays.
Bring a large pot of generously salted water to a rolling boil. Add the potatoes and simmer until just tender but not falling apart, about 8 minutes. Drain thoroughly and set aside.
In a medium saucepan, heat the 6 tablespoons of Tuscan Herb Olive Oil over medium heat. Add the shallots and sauté over medium-low until softened and fragrant, about 30 seconds. Increase the heat to medium, whisk in the flour, and cook, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes.
Whisking constantly, slowly pour in the cream and milk and continue whisking until the sauce is smooth.
Add the Gruyere, 1/4 teaspoon salt, and the pepper and cook, whisking gently, until the cheese is melted.
Arrange the potatoes in the prepared baking dish and pour the sauce over them. Bake until warmed all the way through and lightly browned on top, 25 to 35 minutes. Top with the chopped flat leaf parsley and serve.

10/31/2024

Roasted Butternut Squash w/ Ricotta Salata
For the Roasted Butternut Squash
1 medium butternut squash peeled, and cut in to 3″-4″ “sticks” no more than 1″ thick
2 tablespoons of intense UP Extra Virgin Olive Oil such as Picual, Hojiblanca
2 tablespoons of Ripe Peach White Balsamic
1 teaspoon sea salt
freshly ground pepper

Preheat the broiler or oven to 500 F. and adjust the rack to the highest position in the oven. Whisk to combine the oil and vinegar thoroughly. Toss the butternut squash with the mixture and arrange the squash in a single layer on a shallow, lined baking sheet. Liberally season the squash with salt and pepper.

Roast the squash for 10 minutes per side, flipping half way through, until the edges turn golden brown.

Toasted Pumpkin Seed & Sage Pesto
1/4 cup tightly packed fresh sage leaves
1/3 cup + 1/4 cup shelled, toasted pumpkin seeds
1/3 cup super fruity Medium intensity EVOO or Mushroom Sage Olive Oil, or Garlic Infused Olive Oil
1/3 cup + 1/3 cup ricotta salata, feta, or grated Pecorino can be used as a substitute
sea salt and pepper to taste

In the bowl of a food processor or jar of a blender, add the sage leaves, 1/3 cup of toasted pumpkin seeds, olive oil, and cheese. Process until the paste is fine in consistency. Season with salt and pepper to taste.

To Assemble
Arrange the butternut squash on a decorative platter. Drizzle the pesto all over the butternut squash, followed by the reserved toasted pumpkin seeds, and the reserved cheese. Serve warm.

08/23/2024

Nice to see you again, honey 🍯😍🐝

Honey from Calvin's bee ranch in Farmington! Back in stock!

03/20/2024

Spring minis make the perfect addition to any Easter basket!

01/29/2024

Savory Bacon, Leek and ricotta custard pie:

- store bought pie crust
- 1 cup whole milk ricotta
- 1 egg
- 2 garlic cloves
- 1 tsp fresh chopped thyme leaves
- 1/2 tsp fresh ground pepper
- 1/2 tsp kosher salt or to taste
- 2 oz Parmesan cheese, grated(about 1/2 c packed)
- pinch of nutmeg

For topping:

- 4 strips bacon, finely chopped
-1tbsp garlic olive oil
-1 large or 2 small leeks, thinly sliced, soaked and rinsed(white and light green parts only)
-1 tsp neopolitan herb balsamic vinegar
-fresh chopped chives

Directions:

Par-bake pie crust according to package directions, set aside to cool.

In a small frying pan, cook down chopped bacon until crispy, set aside on a paper towel lined plate. In same pan, add garlic olive oil, heat over medium, add sliced leeks and cook, stirring occasionally until soft and slightly caramelized. Add bacon back to pan, add tablespoon of balsamic vinegar, remove from heat and set aside to cool.

Preheat oven to 375°f

In a bowl whisk together ricotta, egg, garlic, thyme, pepper, salt, Parmesan cheese, pepper and salt and nutmeg until well incorporated. Put in cooled pie crust, spreading evenly over it. Top with cooled leek and bacon mixture. Bake in oven for about 20 minutes or until custard is slightly puffed up, and golden around edges.

Remove pie and allow to cool about 15 minutes before slicing. Top with chopped chives and more grated Parmesan if desired and enjoy!

01/23/2024

Roast beef tenderloin sandwiches with arugula, caramelized onions and horseradish mayo

Serves 6

1lb beef tenderloin
2tsp kosher salt
1tsp fresh ground pepper
2tbsp robust Extra virgin olive oil

Caramelized onions:

1 tbsp robust evoo
1tbsp unsalted butter
1 large yellow onion
Pinch kosher salt

Horseradish mayo:

1/2c mayo
2tbsp prepared horseradish
1tbsp Sicilian lemon balsamic
Pinch kosher salt (to taste)

Other ingredients:

Hamburger buns
Fresh arugula

Directions:

One or two days before prepping, season beef tenderloin with salt and pepper in a covered dish in the fridge to catch drippings. Remove tenderloin from fridge one hour before cooking it (if you didn't pre-brine now is the time to do it)

Caramelize your onions:

Melt butter and olive oil together in a frying pan over medium lo heat. Add onion and salt. Cook slowly for at least 40 minutes stirring ~ every 10 mins until onions are a rich caramel color throughout and smell sweet. Remove from heat and set aside.

Preheat oven to 325°f

Place olive oil in large cast iron skillet (or other oven safe skillet) over high heat. Sear tenderloin 2-3 minutes on each side until entire piece is deep brown and crisp. Place skillet in oven for 10-15 mins or until internal temp reaches 125°f for med rare. Remove tenderloin from oven and to a cutting board and cover with foil. Allow to rest about 30 minutes. Butter and/or toast buns while meat is resting. Set aside. Slice meat thinly across the grain of the meat.

Assemble each bun with sliced beef, arugula, onions and horseradish sauce. Enjoy!

01/19/2024

Citrus braised pork sandwiches with apple radiccio slaw and no sugar added bbq sauce

For pork:
3.5 lb pork shoulder
2 cups orange juice
2 tsp lime zest
1/2 cup lime juice
1/2 cup robust evoo
10 garlic cloves smashed
1 yellow onion, sliced
2 tbsp brown sugar or honey
1 1/2 tbsp kosher salt
2 tsp fresh ground pepper
1 tbsp dried oregano
1 tbsp ground cumin
2 dried bay leaves

For apple Radiccio slaw:

2 tbsp sour cream
1 tbsp mayonnaise
2 teaspoons Sicilian lemon white balsamic vinegar
Pinch kosher salt
1 tart apple, julienned
1 cup thin sliced radiccio
1 cup fresh cilantro leaves, roughly chopped
1 scallion, sliced (both green and white portions)
Fresh ground pepper

For bbq sauce:

1/2 cup neopolitan herb balsamic vinegar
2 tbsp stoneground mustard
1/4 tsp cayenne pepper
1 tsp kosher salt
1/2 cup ketchup
3 garlic cloves, minced

Directions

For pork:

-in a roasting pan, stir together citrus juices, balsamic, olive oil and spices. Add the pork shoulder and turn to coat. Cover with foil and refrigate for 4 hours or overnight if possible.

Preheat oven to 326°f. Put foil covered roasting pan in oven for about 1 1/2 hours. Carefully flip pork, recover with the foil and roast an additional hour to hour and a half. Remove foil and roast for another 2 hours, turning again halfway through cooking time. Total cooking time can be up to 5 hours. Pork shoulder should easily fall apart when ready.

Remove from oven and allow to rest 20 mins. On a cutting board, use two forks to shred the pork. Using a glass bowl and colander, filter the solids from the reduced marinade. Add liquid to the shredded pork and mix. Discard solids and excess fat.

For slaw:

In a large bowl, whisk together sour cream, mayo, vinegar and oil with salt until smooth. Add apple, radiccio, cilantro and scallions and mix with tongs until everything is coated. Finish with ground pepper.

For bbq sauce:

Whisk together all ingredients, heat up in small sauce pan, serve in a bowl next to pork sandwiches.

For the sandwich:

butter and toast buns, divide shredded pork and slaw amongst them, serve bbq sauce on side. Enjoy!

01/16/2024

RIGATONI WITH SAUSAGE
2 tablespoons Robust Ultra Premium EVOO
1 tablespoon of Milanese Gremolata Olive Oil
1 cup of chopped yellow onions
1 ½ lbs of sweet Italian sausage
1/2 cup of spinach
Kosher salt and ground pepper
½ teaspoon Red pepper flakes (optional)
1 cup of white wine
1 cup of heavy cream
2/3 cup of half and half
2 tablespoons of tomato paste
1 lb. of rigatoni pasta
½ up of chopped fresh parsley
1 cup of grated Italian Parmesan cheese

Heat robust Ultra Premium EVOO in a skillet over medium heat, add onions and sauté until tender, add sausage and cook for 6-7 minutes until browned, add Milanese Gremolata Olive Oil, spinach and red pepper flakes. Add a pinch of salt, pepper and pour in the white wine. Bring to boil and lower the heat, add heavy cream, half and half and tomato paste. Cover and let simmer over low-medium heat for 15 minutes, until sauce it thickened.

In a large pot, boil water and add 2 tablespoons of salt. Cook rigatoni until it is al dente – Drain pasta and add to the sauce, stir to coat evenly. Let the pasta sit in the skillet so it absorbs some of the sauce. Before serving add Italian Parmesan cheese and stir in parsley. Serve hot.

Recipe/photo by Veronica foods

01/12/2024

CRISPY GNOCCHI WITH MUSHROOMS
1 cup of chopped white mushrooms
2 tablespoons of Milanese Gremolata Olive Oil
1 teaspoon of soy sauce
2 grated garlic cloves
1/2 teaspoon of lemon zest
1 package of 12 oz - refrigerated gnocchi
1/4 cup of chopped parsley
thinly sliced scallions - white part for garnish
Kosher salt & pepper
1 tablespoon of ultra premium EVOO

In a nonstick skillet over medium heat cook the white mushrooms in the Milanese Gremolata Olive Oil until golden (8-10min), stir in soy sauce, grated garlic cloves and lemon zest; transfer to bowl and set aside. Using the same skillet, cook refrigerated gnocchi with the ultra premium EVOO, stir and cook until crispy (5min), gradually stir in mushrooms and the chopped parsley. Season with Kosher Salt, Pepper and garnish with scallions (optional).CRISPY GNOCCHI WITH MUSHROOMS
1 cup of chopped white mushrooms
2 tablespoons of Milanese Gremolata Olive Oil
1 teaspoon of soy sauce
2 grated garlic cloves
1/2 teaspoon of lemon zest
1 package of 12 oz - refrigerated gnocchi
1/4 cup of chopped parsley
thinly sliced scallions - white part for garnish
Kosher salt & pepper
1 tablespoon of ultra premium EVOO

In a nonstick skillet over medium heat cook the white mushrooms in the Milanese Gremolata Olive Oil until golden (8-10min), stir in soy sauce, grated garlic cloves and lemon zest; transfer to bowl and set aside. Using the same skillet, cook refrigerated gnocchi with the ultra premium EVOO, stir and cook until crispy (5min), gradually stir in mushrooms and the chopped parsley. Season with Kosher Salt, Pepper and garnish with scallions (optional).

01/08/2024

MUSHROOM FLAT BREAD PIZZA

Flat Bread Dough

2 1/2 cups of AP unbleached flour
1 cup warm water
2 tablespoons Wild Mushroom & Sage Olive Oil
2 teaspoons active dry yeast
1 teaspoon salt
1 teaspoon granulated sugar

Mushroom Topping

1 large shallot, thinly sliced
2 tablespoons Wild Mushroom & Sage Olive Oil
2 cups fresh sliced mushrooms such as Cremini, Sh*take, Oyster, Porcnini, Chanterelle, etc.
sea salt & fresh ground black pepper to taste

To make the flat bread dough, mix together the olive oil, warm water, yeast, and sugar. Allow to sit for five minutes to bloom. Blend the salt with the flour and mix with the wet ingredients to form a somewhat moist dough.
Knead the dough for about five minutes adding just a bit of flour if it becomes too sticky, until a smooth dough forms. Divide in to two balls and set aside covered in a warm place to rise until doubled, for about 1 hour.
Meanwhile make the mushroom topping. In a large saute pan heat the olive oil over medium heat. Add the mushrooms and sprinkle with a bit of sea salt to taste. Saute until they just begin to turn a light golden-brown color. Add the sliced shallot and cook for an additional 2-3 minutes until the shallot is sweet, soft, and also gently caramelized. Adjust seasoning as desired with salt and pepper, and set aside to cool while the dough rises. Alternatively, you can use your bread machine or stand mixer to mix and knead the dough.
Preheat the oven to 450 F.
To assemble, roll each flat dough ball in to a very thin circle, approximately 8" in diameter. Place the rolled dough on to a sheet pan or pizza pan either greased with olive oil, lined with parchment, or dusted with cornmeal.
Arrange the caramelized mushroom-shallot mixture evenly over both pieces of dough. Sprinkle each with equal portions of crumbled blue cheese, and another drizzle of Mushroom-Sage Olive Oil, and additional fresh ground pepper (if desired). Slide the flat bread in to the preheated oven and bake for approximately 15 minutes until the cheese is melted and beginning to caramelize and the crust is golden brown and slightly puffed. Rotate the flat bread half way through the cooking process to ensure that each cooks evenly.

Address

18 Bridge Square
Northfield, MN
55057

Opening Hours

Monday	10am - 7pm
Tuesday	10am - 6pm
Wednesday	10am - 7pm
Thursday	10am - 6pm
Friday	10am - 6pm
Saturday	10am - 6pm
Sunday	11am - 5pm

Telephone

+15076454008

Website

http://www.northfieldoliveoilsandvinegars.com/

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