The Olive Tap Crystal Lake

The Olive Tap Crystal Lake The Olive Tap is a Premium Olive Oil and Balsamic Vinegar tasting emporium. We also have gourmet sp We are a beyond shopping, we are a Tasting Emporium!
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At The Olive Tap, you can sample oils and vinegars from large stainless steel urns called Fusti. You can taste and combine these oils and vinegars in a side by side comparison or in some of our perfect pairing creations. You'll be able to detect the subtle–and sometimes not so subtle–differences in the various extra virgin olive oils, flavored olive oils, vinegars, and balsamic vinegars. Once you

decide on your favorite products, we bottle it fresh, on the spot. Our Oils and Balsamics come from source countries including Chile, Italy, Spain, Greece, Uruguay and USA (California) and more! Our knowledgeable, trained tasting consultants are here to assist you in determining the best olive oils and/or vinegars based on your taste preference, food preferences and typical cooking styles. All of The Olive Tap's 100% extra virgin olive oils are “first cold pressed”. We also carry a full-line of balsamic vinegars from Modena, Italy and various specialty vinegars from around the world. Did you know beyond our Oils and Balsamics we carry Gourmet Specialty Foods? We consider The Olive Tap a Tasting Emporium because we also offer unique culinary sauces, exquisite condiments, marinades, numerous tapenades and more. To meet our ever-growing customer demand, we are continually in search of distinctive, exceptionally tasty, high quality products. When we decide on a new product we are sure it will have your culinary creations tasting great and your family and friends asking for more! We hope you'll come in and have a great experience with us at our Tasting Emporium

Downtown Crystal Lake concert series, Dusk at the Depot kicks off tomorrow! We will be open until 7 pm every Dusk at the...
06/17/2026

Downtown Crystal Lake concert series, Dusk at the Depot kicks off tomorrow!
We will be open until 7 pm every Dusk at the Depot Thursday night.

06/16/2026

Olive Tap Niçoise

Ingredients
3 red potatoes boiled.
1/2 cup green peas
2 cups of chopped asparagus
2 hard boiled eggs
6 sliced cherry tomatoes
1/2 cup chopped cucumber
2 spoon fulls of capers.
Fresh herbs. chives, oregano, thyme, green onion.
Or whatever you have.
6 anchovy fillets -minced.
1 tablespoon of Dijon mustard.
3 tablespoons of The Olive Tap Meyer Lemon Olive Oil.
2 tablespoons of The Olive Tap Rosé Balsamic Vinegar.

I used two pots of water to prepare my veggies.
In one, I brought two eggs up to a boil, reduced the heat to prevent them from bouncing around too much, and let them boil for 8 minutes.
In the second pot, I salted the water generously and brought to a boil. Then I added the chopped asparagus, cooked till bright green and then blanched in ice water.
In the second round:
I replaced the asparagus water, and brought the pot to a boil with the chopped red potatoes inside.
Water was generously salted.
Cooked until the potatoes could be pierced with a fork.
In the egg pot, I blanched the peas.
While those are cooking, work on the chopping of the herbs, cucumber, and tomatoes
To make the dressing,
Mince 6 anchovy filets. Combine with the Dijon mustard, rosé balsamic vinegar, and Meyer lemon Olive oil.
When all the ingredients are room temperature or cooler, layer over the potatoes and dress.
Eat as is or over a bed of greens.
So very filling and herbaceous.
Great salad, and you can substitute ingredients with whatever you have.

06/15/2026

Why not?

Happening Now!Father’s Day tasting is underway!
06/13/2026

Happening Now!
Father’s Day tasting is underway!

Join us tomorrow to prep for Father’s Day next weekend!It will be a very special spread including the Godfather Bratwurs...
06/12/2026

Join us tomorrow to prep for Father’s Day next weekend!
It will be a very special spread including the Godfather Bratwurst (w/Capicola, Pepperoni, Garlic, Pepper Jack & Mild Giardiniera) from Butcher on the Block, three local beers perfect for summer, and will have two Rose wines open as it is National Rose Day. Stop in to sample and pickup these sure to please Dad items.

We appreciate your understanding
06/11/2026

We appreciate your understanding

06/11/2026

This week on MwM, Father’s Day tasting table on Saturday. Brats, beer, rosé and more!
Tickets still available for Downtown Crystal Lake wine walk next weekend!

06/09/2026

Red Pepper White Fish over Our Garlic Parsley Angel Hair Pasta

Haddock or Cod filet
1 red pepper
2 cloves of garlic
Handful of cherry tomatoes
1 Sweet onion
Handful of greens (I used arugula and kale)
2-3 tablespoons of cappers
6 Anchovies
Half a lemon

Preheat your pan to about medium heat.
Crush garlic cloves, cut onion, and red pepper.
You will be blending it all, so cuts can be large.
Add the garlic, pepper, onion, and tomatoes to the hot pan giving them a decent char. Season with salt, pepper, and olive oil.
Transfer veggies from pan to blender.
Sear the fish in the pan.
In the blender add half a lemon (seeds and peel mostly removed) with a little splash of water and the anchovies.
Blend until smooth and poor over the fish.
Start to boil water for the pasta.
Add cappers to the fish.
Stir the fish and sauce every so often. You’ll want the fish to fall apart.
My fish stewed in the sauce for about 20 minutes.
Gather greens, rip into small pieces and add to the fish sauce.
Our Valente Market Artisanal pasta only takes three minutes to cook, follow the instructions on the package.
When your pasta is ready, drain and toss in EVOO.
Serve the fish and sauce over the Garlic Parsley Angel Hair and enjoy!

☀️Summer Flavors! What’s your need to have?
06/08/2026

☀️Summer Flavors! What’s your need to have?

06/08/2026

Agree?

Address

68 N Williams Street
Crystal Lake, IL
60014

Opening Hours

Monday 10am - 5pm
Tuesday 10am - 5pm
Wednesday 10am - 5pm
Thursday 10am - 5pm
Friday 10am - 5pm
Saturday 10am - 5pm

Telephone

+18154596457

Website

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