Nutmeg Olive Oil Company

06/17/2026

We are ready to Celebrate OUR Country’s 250. Are you? Lots of great touches to make the weekend special 🇺🇸🇺🇸🇺🇸 🇺🇸

06/13/2026

CONGRATULATIONS to NMHS Class of 2026 what a Beautiful Graduation Day! Farmers Market 9-12 here is a perfect recipe for Blueberry season! Blueberry & Rosemary Ice Cream Sundae
This gourmet ice cream sundae blends bold herb flavors with sweet-savory goodness. Our ultra-creamy homemade ice cream features Family Reserve Picual Extra Virgin Olive Oil, adding elegant fig and almond notes. Topped with macerated blueberries infused with Rosemary Olive Oil and Blueberry Dark Balsamic, it’s a deliciously earthy and fruity treat.
Serves 4

Ingredients:

Ice Cream:

1 ½ cups whole milk

1 ½ cups heavy cream

½ cup granulated sugar

½ cup light brown sugar

5 egg yolks

⅓ cup Family Reserve Picual Extra Virgin Olive Oil

Olive Oil Macerated Blueberries:

1 pint of fresh blueberries

¼ cup Rosemary Infused Olive Oil

2 tablespoons granulated sugar

1 tablespoon Blueberry Dark Balsamic

1 teaspoon vanilla extract

Tuille cookies, for garnish

Fresh mint sprigs, for garnish

Fresh rosemary sprigs, for garnish

Whipped cream topping, optional

Directions:

Prepare your ice cream maker according to the manufacturer’s instructions. In a saucepan, whisk together the milk, cream, granulated sugar, and brown sugar. Then, warm over medium-low heat until the sugars dissolve, about 3–4 minutes. In a large bowl, whisk the egg yolks and Family Reserve Picual Extra Virgin Olive Oil until fluffy. Then, slowly combine the warm milk mixture while whisking. Chill this mixture overnight in a sealed container. Once cold, churn it in your ice cream maker according to instructions, then freeze until firm. Meanwhile, mix blueberries with Rosemary Infused Olive Oil, sugar, balsamic vinegar, and vanilla, and let them macerate for 2 hours until the mixture has become syrupy. To serve, scoop the olive oil ice cream into bowls, top with the blueberry syrup, and garnish with cookies, rosemary, and mint for a refreshing, gourmet treat.

06/06/2026

Busy day Farmers Market 9-12 Teddy Bear Festival 10-3. I think this heat call for a repeat of this cool salad! Summer Ramen Noodle Salad
This fresh and vibrant ramen noodle salad is bursting with bold flavor. It’s tossed in a warm, savory vinaigrette made with our Roasted Onion Infused Olive Oil, rich in nutty, caramelized onion notes. A splash of Jalapeño Lime Infused White Balsamic adds zesty herbs and sautéed garlic flavor, while Turkish Seasoning Blend brings a bold kick of cumin and coriander. Perfect as a quick lunch or standout side dish.
Ingredients (Serves 6):

Vinaigrette:

4 tablespoons Roasted OnionInfused Olive Oil

3 tablespoons Jalapeño Lime Infused White Balsamic

1 tablespoon honey

1 tablespoon lime juice

1 teaspoon Turkish Seasoning Blend

Fleur de Sel, to taste

Salad:

2 packages ramen noodles, cooked

3 soft-boiled eggs, peeled and halved

1 cup Bibb lettuce

1 cup red cabbage, shredded (plus some cabbage leaves for garnish)

1 cup carrots, peeled and julienned

1 cup sliced cucumbers

½ cup crispy chow mein noodles

2 tablespoons chopped cashews

2 tablespoons fresh basil, chopped

1 jalapeño pepper, thinly sliced (optional)

1 lime, halved or cut into wedges

Directions:

To make the vinaigrette, place the olive oil, vinegar, honey, lime juice, and seasoning blend in a large bowl, whisk to combine, and season to taste with salt.

Add the cooked ramen noodles to the bowl with the vinaigrette and toss to coat. Transfer the dressed noodles to a large serving platter (reserve any vinaigrette left in the bowl). Top the noodles with eggs, lettuce, cabbage, carrots, and cucumbers and drizzle with the remaining vinaigrette. Sprinkle the salad with chow mein noodles, cashews, basil, and jalapeño before serving and serve with lime on the side for an extra squeeze of citrus.

06/05/2026

I am so excited about the Reading program One District, One Book for the summer and thrilled that as a Community Business Partner we were included. I took my assignment seriously when they dropped off the book Wednesday and read the book! I enjoyed it very much and have my thinking cap on deciding how to support this summer effort because I TRULY believe reading is such a foundation for a child’s development. Stay Tuned.

06/01/2026

Summer downtown

05/30/2026

Farmers Market Sat 9-12 Garden Club Plant Sale 9-1. I saw 2 different rainbows on my way in today going to be a GREAT day! We a restocked on Bees Wrap including the NEW Bread Bags and our custom made Oil Cruets! Lazy Strawberry Tiramisu
This easy strawberry mascarpone dessert is a simple yet elevated recipe that brings together rich, creamy textures with bright, fresh flavor. Featuring Seasons Blood Orange Olive Oil and Espresso Balsamic Vinegar, it highlights the perfect balance of sweet and citrus with a hint of depth. With minimal prep and no baking required, it is an approachable recipe that feels gourmet but comes together quickly. Perfect for entertaining or a date night treat, this layered dessert is one you will want to make again and again.
Ingredients:

1 cup Mascarpone cheese

1 egg yolk

1/2 cup whipped cream

1/4 cup Blood Orange Olive Oil

4 ladyfingers, chopped (additional for garnish)

1 1/2 cups sliced strawberries, (additional for garnish)

1/2 cup Espresso Balsamic Vinegar

Cocoa Powder for dusting

Chopped pistachios and orange zest for garnish (optional)

Directions:

Start by placing the sliced strawberries in a bowl and tossing them with the espresso balsamic. Let them sit and soak while you prepare everything else.

To make the mascarpone topping, add the mascarpone cheese, egg yolk, and whipped cream to a bowl. Beat on medium speed until the yolk is fully incorporated. Keep mixing and slowly drizzle in the blood orange olive oil until smooth and combined.

For assembly, divide half of the chopped lady fingers between two serving glasses. Layer the soaked strawberries over top, then add 1 cup of the mascarpone mixture to each glass. Finish with a dusting of orange zest, cocoa powder, and chopped pistachios.

Serve with a lady finger and a few extra strawberries on the side. Enjoy.

Serves two. This can be made ahead and chilled overnight.

05/28/2026

The Garden Club truly makes this one beautiful town this is their big fundraiser of the year so please support them!

05/25/2026

Let’s remember the reason for this Holiday and take a moment today to say Thank you to those who have made the ultimate sacrifice. Freedom is NOT Free🇺🇸. Closed today see you tomorrow. 🇺🇸

05/23/2026

Farmers Market Sat 9-12 I saw Lobster on sale a couple of place this weekend and since the weather might not cooperate this might lease the pain so pick up the veggies at the FM and enjoy! Summer Lobster, Corn & Potato Salad
Serve this show-stopping lobster potato salad at your next picnic, BBQ, or summer gathering. The bold vinaigrette features our award-winning Arbequina Extra Virgin Olive Oil, Champagne vinegar, and Old Bay Seasoning Blend, combined with whole grain mustard, horseradish, and honey. The buttery olive oil balances the tangy vinegar and sweet-savory spices, perfectly complementing tender baby potatoes, succulent lobster, and fresh summer vegetables.
Ingredients (Serves 6):
Vinaigrette:
1 teaspoon whole grain mustard
1 teaspoon prepared horseradish
2 teaspoons honey
4 tablespoons Arbequina Extra Virgin Olive Oil
2 tablespoons Champagne Wine Vinegar
½ teaspoon Old Bay Seasoning Blend
1 pound baby potatoes
2 teaspoons Fleur de Sel
Salad:
1 pound baby potatoes
2 teaspoons Fleur de Sel
4 cups leafy salad greens
½ cup leafy celery tops
1 pound cooked lobster meat, cut into bite-sized pieces
½ bunch asparagus, blanched
2 each corn on the cob, blanched and quartered
1 cup cherry tomatoes
¼ cup red onion, peeled and thinly sliced
1 teaspoon fresh chives, chopped
1 teaspoon fresh parsley, chopped
Directions:
Boil baby potatoes in salted water for 20 minutes or until tender. Drain and rinse under cold water to cool completely; set aside.
In a large bowl, whisk together mustard, horseradish, honey, olive oil, vinegar, and your favorite seasoning blend to make the vinaigrette.
Add cooled potatoes to the vinaigrette and toss gently to coat.
On a serving platter, layer salad greens and celery tops. Top with dressed potatoes, lobster meat, asparagus, corn, cherry tomatoes, and red onion. Drizzle with remaining vinaigrette and garnish with chopped chives and parsley. Serve chilled.

05/16/2026

Big Shoutout to my niece Molly graduating from Loyola. University today and all those Graduating College this Spring

Big Weekend! Farmers Market 9-12 VCA And Goat Days and a Big Graduation in my family Go MOLLY! Stop on By Mushrrom Sage Rosti with Fontina Fonduta
Ingredients:
Rosti:
2 large russet potatoes, peeled and grated
1 small yellow onion, peeled and grated
1 egg
1 teaspoon Fleur de Sel
4 tablespoons Mushroom Infused Olive Oil
Fonduta:
2 egg yolks
2 tablespoons Mushroom Sage Infused Olive Oil
¼ cup whole milk
¼ cup heavy cream
8-ounce fontina cheese, grated
Pinch black pepper
Main:
1 bunch of asparagus, trimmed and blanched
½ teaspoon Mediterranean Citrus Seasoning Blend
Fresh chives and tomatoes, for garnish
Directions:
Squeeze the grated potato and onion in a clean kitchen towel to remove as much liquid as possible, then place them in a large bowl. Add the egg and salt and stir until combined, then divide the mixture into four equal portions. Heat two tablespoons of infused oil in a large skillet over medium-high heat, and once hot, cook the portions in batches, spreading each into a large circle. Cook for about two minutes per side, until golden brown and crisp, then transfer to paper towels to drain.For the fonduta, whisk the egg yolks and olive oil in a medium bowl, then add the milk, cream, grated fontina, and black pepper, whisking until smooth. Set the bowl over a double boiler and heat until the cheese is fully melted and the mixture is warm.
To serve, place the rosti on plates, top with asparagus, and sprinkle with seasoning. Spoon the fonduta over the top and finish with chives and tomatoes. Serves four.