The Olive Press
August 2017
Store Hours
Monday - Wednesday, Friday
Thursday-Open for Summer Nights

627 St. Joseph Street
Rapid City, SD 57701

(605) 721-6555 
Pairing of the Month:


Berry Baking

Japanese Matcha Green Tea Salt

Matcha is a premium green tea powder harvested in the famous tea fields of Japan. A lengthy harvesting technique produces the gorgeous color, a high level of amino acids, and a sweet flavor. The tea leaves are stone ground to the fine powder which we use to create Fusion Matcha Salt. Matcha is renowned for its health benefits but is now making a splash in gourmet cooking worldwide. Traditional uses include finishing for Asian foods such as tempura, edamame and tofu dishes. Matcha salt is perfect for lighter dishes that will allow the delicate aroma to come through. Try on scrambled eggs, steamed fish, chocolate and desserts.
Pine Ridge RAW Honey

Their bees harvest nectar from the native vegetation which is mostly prairie, forests, with a small dab of hayland. The honey produced is 100% natural raw and unfiltered. No pressures from pesticides etc here.. it's a natural environment and so is the honey! All of their land is managed sustainably for healthy prairies and forests and they are proud of that.

Great substitute for all sugars in any application! 
Rusk Crackers 
from Beehive Cheese Company

Beehive RUSKS are loaded with dried cherries, rosemary, whole grains, seeds, nuts and honey. Serve RUSKS with any beehive cheese, chevre (fresh goat cheese), fruity or spicy preserves, marmalade, and honey.
Wine of the Month

Da Luca Prosecco
Colour is pale straw, clear and bright with a fine persistent bead Bouquet  is clean and lifted, bright aromas of lemon peel, jasmine and passion fruit Palate fresh, zingy citric flavours with attractive palate weight rounded by balanced fruit sweetness. Long and persistent with pinapple notes and a clean mouth-watering finish.
Pair this sparkling wine with the Small Batch Strawberry Balsamic Pies for a delightful desert!
ODE Formally 
80 Acres
Made in California

Bohemian Rose Olive Oil Body Balm-NEW!!

This sensuous 97% organic blend of olive and jojoba oils, beeswax, and vitamin E is rich in natural antioxidants and is easily absorbed into the skin to deeply nourish and protect.

As featured in's feature:  

Pick up a bottle today!!

Customer response has been amazing to our quality, hand selected wines sourced from the same regions we source our Extra Virgin Olive Oils! We are now your one stop to pick up the ingredients for your next gourmet meal and a quality wine to compliment it. 

Gift Cards are a great option that allows your gift recipient to visit our store and make his or her own selections! Vita Sana Gift Cards can be redeemed in store 
or online.

Check it out:

Not Your Mama's Bakin'

Preparation Time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
4 servings
1 Refrigerated Pie Crust Dough
20 large Strawberries, divided (plus optional additional for topping)
1 1/2 Tbsp VS Strawberry Balsamic Vinegar
1 Tbsp Brown sugar
2 Tbsp + 1/2 tsp Sugar
1/4 tsp Cornstarch
2 tsp Water
7 tsp Chocolate Hazlenut
Whipped Cream Topping- Recipe Below
Cut out stems from 10 strawberries and dice strawberries. Add to a glass bowl. Drizzle in balsamic vinegar, brown sugar and 1/2 tsp is sugar. Mix together, cover and refrigerate for 2 hours.
Preheat oven to 400 degrees.
Place pie dough on a floured surface and use a rolling pin to roll out.
Cut pie dough into seven circles about 1 inch larger than mason jar lid. Prepare mason jar lids by placing metal inner part facing up.  Place pie dough into mason jars and create edges by pinching fingers around rim. Poke holes with a fork in the bottom of the pie crust. {Note: make sure the edges of the pie dough touch the lid so it doesn't fall forward when baking. You can also use dry beans to keep the form.}
Place lids on a cookie sheet and bake for 10 minutes. Remove and let pie crusts cool.
Stem and cut remaining 10 strawberries. Place in a medium saucepan and mash. Turn heat to medium heat and add 2 Tbsp sugar. Whisk and continue stirring until the mixture boils.
In a small bowl, mix together cornstarch and water. Add to strawberry mixture and whisk together, reduce heat and simmer until mixture thickens, about 5 minutes.
Add a teaspoon of chocolate hazelnut to each pie crust and spread on the bottom. Top with drained balsamic strawberries. {Note: you can add some of the juice but just be aware it will soak into some of the pie shell.}
Add strawberry jam mixture to pies. Place in the refrigerator and let cool a couple of hours or overnight.
Top with whipped cream and a strawberry.

Strawberry Balsamic Whipped Cream
2 cups heavy cream
1/2 cup sugar (or more, your preference)
3 tablespoons VS Strawberry Balsamic Vinegar
Combine cream, sugar and VS Strawberry Balsamic Vinegar in a large bowl or stand mixer. Beat on medium speed for about five minutes, until soft peaks form. Serve!

Satisfy your sweet tooth and swap Pine Ridge Apiaries honey for sugar in your next batch of baking. To help you make the switch, follow our top five tips for baking with Pine Ridge:
  • The darker the honey, the stronger the taste. Choose something light and neutral that won't overpower the flavor of your delicacies.
  • Use ¾ cup of honey to replace 1 cup of sugar. If your recipe calls for less sugar, let our handy honey calculator below guide the way.
  • If your recipe doesn't include baking soda, add ¼ tsp of baking soda for each cup of sugar replaced.
  • Using more than 1 cup of honey? Lessen additional liquid ingredients by ¼ cup per cup of honey - it retains more moisture than sugar.
  • Slow it down - baked goods made with honey will brown faster in the oven. Lower your oven temperature by about 25°F to prevent browning.
1 Tbsp (15mL) 2 tsp (10mL) no need no need
2 Tbsp (30 mL) 1 Tbsp 1 tsp (25mL) no need no need
1/4 Cup (50mL) 2 Tbsp 2 tsp (40mL) no need 1/8 tsp (0.5mL)
1/3 Cup (75mL) 4 Tbsp (60mL) no need 1/4 tsp (1mL)
1/2 Cup (125mL) 1/3 Cup (75mL) 2 tsp (10mL) 1/4 tsp (1mL)
2/3 Cup (150mL) 1/2 Cup (125mL) 5 tsp (25mL) 1/4 tsp (1 mL)
3/4 Cup (175mL) 2/3 Cup (150mL) 2 Tbsp (30mL) 1/2 tsp (2mL)
1 Cup (250 mL) 3/4 Cup (175mL) 2 1/2 Tbsp (37mL) 1/2 tsp (2mL)
2 Cups (500mL) 1 1/4 Cup (300mL) 5 Tbsp (70mL) 1 tsp (5mL)

Gjetost Ski Queen

Gjetost, a uniquely Norwegian cheese, has a slightly sour flavor that tastes like sweet caramel with a smooth texture. This cheese can be enjoyed sliced wafer thin with
coffee for breakfast and is ideal for a sweet fondue.

**Make sure you stop in and check out all of our amazing cheeses!**
Total time- 5 Mins.
Yield:  1 pitcher

  • 1 lemon (thinly sliced)
  • 2 tbsp sugar
  • ¼ cup strawberries (de-stemmed & sliced)
  • 1 bottle prosecco

    1. Place the lemons in the bottom of a pitcher or punch bowl.
    2. Sprinkle the sugar on top and muddle.
    3. Add the sliced strawberries.
    4. Muddle the strawberries into the lemons.
    5. Add the prosecco to the pitcher.
    6. Fill with ice and serve.
Zesty Lemon Olives
Jumbo green olives hand stuffed with lemon zest. The savory olive contrasts well with the fresh lemon citrus flavor  making for an unexpectedly pleasant surprise. Do yourself a favor and try these. 
**Make sure you stop in and check out all of our tasty Stuffed Olives, Garlic, and Green Beans!**
All-natural dark and rich Cocoa powder, with the refined finish of Cabernet Sauvignon. 2.00mm wide, cooks in 3 to 4 minutes to a beautiful deep "chocolate-bar" brown. Fabulous with fresh fruits, prepared sauces, or (why not?) just chocolate syrup and whipped Cream!

Strawberry and Cream Chocolato
*           1 pkg Rossi Pasta Chocolato Cabernet Tagliarini
*           Sliced Almonds
*           Chocolate Shavings
*           ½ pint Fresh Strawberries
Ingredients for Vanilla Sauce
*           3 Tablespoons of Butter
*           1 Cup Heavy Cream
*           1 Teaspoon Vanilla Extract
*           1 Cup Sugar
*           Pinch of salt
Ingredients for Strawberry Sauce
*           ¼ pint Fresh Strawberries
*           ¼ Cup Sugar
*           ½ cup Water
Directions for Vanilla Sauce
Add butter, cream, salt, and sugar to a small saucepan and simmer for about 5 minutes. Remove from heat and add vanilla extract. Cool 20-30 minutes, sauce will thicken as it cools.
Directions for Strawberry Sauce
Combine Strawberries, sugar and water in a small saucepan and heat to a simmer. Turn off heat and strain the sauce in a sieve to remove seeds.
Directions for Pasta
Cook pasta according to package directions. Drizzle strawberry sauce onto plate and top with warm pasta. Pour vanilla sauce over noodles, garnish with strawberries, chocolate and almonds.

** Make sure you stop in and check out all of our delicious pasta!**
Check it out!
10% Off
Select cheeses that are being sampled!! 

Last Chance EVOO and Balsamic Vinegar now offered at discounted refill bottle prices.

We Accept Downtown Rapid City Gift Cards!

For the latest news, events, and store information like us on Facebook.
We love seeing our customers enjoying the store so please take a picture the next time you're in and share it on our Facebook page for us to see! Click here to like us.