From Olives to Oil Brookfield

09/04/2026

FALL FLAVORS
Wednesday, Sept. 16th @ 6:00pm

Fluffy Pumpkin Pancakes
w/ Cinnamon Syrup

Cinnamon Apple Focaccia Bread
(No Knead)

Zucchini Tomato Feta Tart

Butternut Squash Quinoa Salad
w/ Maple C***r Vinaigrette

Adults Only –
Payment required at reservation.
Classes held at FROM OLIVES TO OIL Brookfield.
All events & menus are subject to change.
Must CALL the store for reservation 262-786-3000

NEW OLIVE WOOD items for your kitchen have arrived

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09/02/2026

PIZZAOLIO EVOO
Our Pizzaolio is built on the great Italian trinity of basil, oregano and garlic. The flavor is then amplified with the addition of green chilis for a touch of heat. As the name suggests, this oil is the perfect oil to drizzle over sizzling hot pizza. Herbaceous, spicy, and packed with savory flavor, this oil complements many a dish beyond pizza. This new oil is perfect drizzled over scrambled eggs, whisked into mayo for a simple burger sauce, and absolutely delicious in marinades.

TUSCAN HERB BLEND DARK BALSAMIC VINEGAR
You can practically taste the sweet, savory, and herbaceous flavors of dried Neapolitan herbs. It boasts the versatility to go from vinaigrettes for simple salads to marinades for meats and vegetables, to homemade chutneys for cheese and salumi plates, to tangy dessert sauces drizzled over poached pears. The essence of sunny Naples runs through and through, making it perfect for countless dishes.

Classic Margarita Pizza
Ingredients
1 ball of FOTO ITALIAN HERB PIZZA DOUGH
2 cups FOTO MARGARITA PIZZA SAUCE
2-4 tablespoons FOTO PIZZAOLIO EVOO
1 ball of fresh mozzarella (about 8 oz), torn or sliced
8-10 fresh basil leaves
A pinch of FOTO ITALIAN BLEND SEASONING
FOTO TUSCAN BLEND BALSAMIC
Optional - extra parmesan
Directions
1. Preheat oven to 400°F. Grab a parchment lined baking sheet and roll out and shape your pizza dough into a 10–12-inch circle or oval. Drizzle 1-2 TBSP of Pizzaolio onto it. If you like a thinner crust, roll it out a bit more. Place into the oven for 5-10 minutes and then takeout.
2. Using a soup spoon, spread a layer of pizza sauce evenly onto the partially baked dough, leaving about 1/2 inch of space around the edges for the crust.
3. Tear or slice the fresh mozzarella and distribute it evenly over the tomato sauce. Bake for 8-12 minutes, depending on your oven, until the crust is golden, and the cheese is bubbly and slightly browned.
4. Remove the pizza from the oven and scatter fresh basil leaves on top. Sprinkle a pinch of italian blend seasoning over the pizza, drizzle with 1-2 TBSP of Pizzaolio, and if you like, parmesan cheese and a drizzle balsamic. Slice and enjoy immediately!
*FOTO= FROM OLIVES TO OIL*

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08/26/2026

Cream Puffs with Sweet Almond Cream and Cherry Balsamic Sauce
1 c. water
½ c. FOTO Vanilla EVOO
1 T. sugar
¼ tsp. fine salt
1 ¼ c. flour
4 eggs
Almond Whipped Cream
1 c. heavy cream
3 T. powdered sugar
1 T. dry instant pudding
¼ tsp. pure almond extract
½ c. FOTO Cherry Balsamic Sauce
Preheat oven to 400. In a medium saucepan, combine the water, olive oil, sugar and salt. Bring the mixture to a boil then reduce the heat to low and add the flour all at once. Stir constantly with a wooden spoon until the dough comes away from the sides of the pan and forms a thick smooth ball, about 1 minute. Remove pan from heat and transfer dough to a mixing bowl. Let cool 5 minutes. Add the eggs one at a time and stir thoroughly making sure each one is fully incorporated before adding the next. Spoon 12 large or 24 small mounds of dough onto parchment-lined baking sheet. Bake for 10 minutes, then turn the oven temperature down to 350 and bake another 20-25 minutes or until the puffs are golden brown and dry inside. Remove from oven and cool completely on a wire rack. Combine the heavy cream, powdered sugar, pudding mix and almond extract in a mixing bowl and beat until stiff peaks form. Split the cream puffs in half and fill with a dollop of the sweet almond whipped cream followed by a dollop of the cherry balsamic sauce. Yield: 12 large or 24 small cream puffs

Stop in this weekend and sample a
mini cream puff
*While supplies last*

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08/26/2026

He’s “praying” we’re open!

08/10/2026

Miller Park Munchies
Wednesday, August 19th @ 6:00pm

PINCH HITTER POPCORN (Kettle Corn)

BATTER UP BRATS WITH HOMEMADE PEPPER RELISH

BASE’S LOADED FRIES

STEALING FIRST STREET CORN

GRAND SLAM ICE CREAM SANDWICHES ON A STICK

ROLL OUT THE BARREL CITRUS B**R SPRITZER

Please wear your favorite teams appareal

Adults Only –
Payment required at reservation.
Classes held at FROM OLIVES TO OIL Brookfield.
All events & menus are subject to change.
Must CALL the store for reservation 262-786-3000

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07/28/2026

July 28th ONLY BOGO for my birthday!!

07/27/2026

It's MY Birthday!

My gift to YOU,
Buy One Get One 1/2 OFF
July 28th ONLY, stop in and take advantage of buy one item get a second item of equal or lesser value for
HALF OFF
Limit one discount per person, per transaction
July 28th ONLY

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07/23/2026

Smoked Salmon and Quinoa Bowl Recipe
Ingredients
½ cup Quinoa
¼ cup Cucumber, julienned
½ cup Carrots, julienned
1 Radish, sliced thin
¼ cup Cilantro, chopped
¼ Avocado, sliced
¼ cup Shelled Edamame
⅓ cup Smoked Salmon
¼ cup FOTO Scallion EVOO
2 Tbsp FOTO Black Garlic Balsamic
1 tsp FOTO Honey
½ tsp Black Garlic Rub
Directions for Smoked salmon and quinoa bowl
Cook quinoa following package directions.
In a bowl add quinoa to the bottom, arrange cucumber, carrots, radish, cilantro, avocado, edamame and salmon around the edge of the bowl.
In a bowl whisk together olive oil, vinegar, honey and rub.
Serve sauce on the side of bowl or toss to coat.
*FOTO = From Olives to Oil*

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07/14/2026

BLACK GARLIC BALSAMIC VINEGAR
Black garlic balsamic vinegar blends the sweet, syrupy notes of aged balsamic with the rich, umami flavor of fermented black garlic. It brings a complex, sweet-savory profile (hinting at molasses, soy sauce, and tamarind) that makes it perfect for glazing, marinades, and reduction
How to Use It: Create a phenomenal glaze for roasted meats, glazed salmon, or pork chops.
Dressings: Whisk it with olive oil and Dijon mustard for a bold vinaigrette over Caprese or mixed green salads.
Desserts: Surprisingly, its sweet and savory depth pairs beautifully with rich dairy—try drizzling a few drops over vanilla ice cream or fresh ricotta

PORCINI AND SAGE EVOO
Porcini and sage extra virgin olive oil (EVOO) combines the rich, earthy flavor of wild mushrooms with the herbaceous notes of fresh sage. It is highly versatile and serves as a great umami boost for everyday cooking. Here are a few ways you can use it in your kitchen:Pasta & Gnocchi: Drizzle it over finished risottos, cacio e pepe, or wild mushroom ravioli to add a velvety, savory finish.Breakfast: Use it as your cooking oil when frying or scrambling eggs, particularly in Gruyere and mushroom omelets.Meats & Veggies: Brush it over roasted baby bliss potatoes, grilled asparagus, poultry, or a juicy steak.Soups & Stews: Swirl a few tablespoons directly into creamy fall soups or hearty bean stews for instant depth

BLACK GARLIC MARINADE
Ingredients
2 Tbsp FOTO Porcini and Sage EVOO
¼ cup FOTO Black Garlic Balsamic Vinegar
• 1 Tbsp Worcestershire sauce
• 1 Tbsp Dijon mustard
• 1/2 tsp freshly cracked black peppercorns
• 1 tsp sea salt
• 1 small garlic clove, minced (optional)
◦ Directions
• In a small bowl or jar, whisk together the black garlic balsamic vinegar, olive oil, Worcestershire sauce, Dijon mustard, black peppercorns, and sea salt.
• Optionally, add minced garlic for an extra savory note.
• Whisk until smooth and emulsified.
• Marinate your choice of meats, vegetables, or tofu for at least 30 minutes, but 2-4 hours is recommended for maximum flavor.

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07/07/2026

BACKYARD BARBEQUE
Monday, July 27th @ 6:00 pm

GRILLED CHICKEN & MUSHROOM SKEWERS

STREET CORN POTATO SALAD

BURRATA CHEESE & FRUIT SALAD

FROZEN BERRY PIE WITH BALSAMIC STRAWBERRIES

FRUITY CH*****NE SPRITZER$45.00 per person –

Adults Only –
Payment required at reservation.
Classes held at FROM OLIVES TO OIL Brookfield.
All events & menus are subject to change.
Must CALL the store for reservation 262-786-3000

Click here for an update from From Olives to Oil!