Celeste Oliva

In by Celeste Oliva

8 N Main Street
Concord
NH
03301
About Vendor

We have a unique tasting room where you can “Try It Before You Buy It.” We have Ultra Premium Extra Virgin Olive Oil (3rd party tested), Fused & Infused olives oils, Dark & White Balsamic Vinegars, Sea Salts, Olives, Celeste Oliva Marinara Sauce, Celeste Oliva Olive Tapenade and so much more!

Vendor Offering
Products:

Other Product
Olive Oils, Balsamic Vinegars, Sea Salts, Olives, Marinara Sauce, Olive Tapenade
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Available Dates
Nov 03rd - 2018
Nov 10th - 2018
Nov 17th - 2018
Dec 01rd - 2018
Jan 12th - 2019
Jan 26th - 2019
Feb 02nd - 2019
Feb 09th - 2019
Feb 16th - 2019
March 02nd - 2019
March 09th - 2019
March 23rd - 2019
March 30th - 2019
Apr 13th - 2019
Apr 20th - 2019

Organic Certification:
No
One of our Recipe:

Vegetarian Chili:
Ingredients:

1/2 Ultra Premium Extra Virgin Olive Oil
2 cups of chopped red onion (1 medium)
1 tablespoon of chili powder
2 teaspoons of ground cumin
2 teaspoons dried oregano or 1 scant tablespoon chopped fresh oregano
add salt to your taste
2 cups of drained can corn or thawed frozen corn
1 (28 ounce) can of crushed tomatoes

1 3/4 cups of cooked kidney beans or canned beans drained and rinsed

Directions:
Heat the olive oil in a large soup pot over medium heat. Stir in the onion and season with the chili powder, cumin, oregano, and salt. Cook, stirring occasionally, until the onion is translucent, about 10 minutes. Add the corn, stir it around and cook it for 5 minutes so it picks up the flavor of the onion and herbs. Add the tomatoes and all the beans and stir to combine. Reduce the heat to medium-low and simmer 45 minutes to deepen and blend the flavors.

If you want to add some heat add a couple tablespoons of Baklouti Green Chili (hot) Extra Virgin Olive Oil to the chili.

Recipe from The Pink Ribbon Diet by Mary Flynn, RD and Nancy Verde Barr

 

Celeste chili