The Olive Press

August 2015

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Store Hours
Monday - Friday 10:00-5:30
Saturday 10:00-5:00
Open late Thursday
8:00 p.m.
Summer Nights
Pairing of the Month:
Peaches & Herbs

  Cyprus Sea Salt Flakes
 Sprinkle in a baking dish and add your fish.  
Complimentary  fish flavors include Lemon or Garlic, 

Fish Frenzy!!

Recipe found at:  Old Town Oil
  • 3 tablespoons Vita Sana Peach White Balsamic Vinegar
  • 1 teaspoon firmly packed brown sugar
  • 1 teaspoon Dijon mustard
  • 2 pieces halibut (about 1 in. thick, 5 to 6 oz.)
  • 1/2 teaspoon Vita Sana Extra Virgin Olive Oil
  • salt and pepper to taste

In a bowl, mix Peach Balsamic, brown sugar, and mustard.

Rinse halibut and pat dry. Brush lightly with EVOO and sprinkle with salt and pepper. Heat a 10- to 12-inch nonstick frying pan over medium-high heat. Add fish and cook until browned on the bottom, about 4 minutes.

Turn pieces over. Spoon vinegar mixture over browned sides. Lower heat and cook until fish is opaque, but still moist-looking in the center (cut to test), 4 to 5 minutes. Transfer to plates. 

Timing is most important when it comes to cooking seafood. Perfectly cooked fish is moist and maintains a delicate flavor; overcooked fish is dry and less palatable. The "10-minute rule" is the best guide to cooking seafood by conventional methods.

  • Measure the fish at its thickest point. If the fish is stuffed or rolled, measure it after stuffing or rolling and then time it accordingly.
  • Cook fish 10 minutes per inch, turning it halfway through the cooking time. For example, a one-inch fish steak should be cooked 5 minutes on each side for a total of 10 minutes. Pieces of fish less than 1/2-inch thick do not need to be turned over.
  • Add 5 minutes to the total cooking time if you are cooking the fish in foil, or if the fish is cooked in a sauce.
  • Double the cooking time for frozen fish that has not been defrosted.
Wild Mushroom Linguini

Porcini mushrooms, morels, cayenne pepper. Oak brown with a maple nose. Adds depth to simple seafood, poultry and pork entrees.

Recommended Accompaniments:
Great in light crème sauces, served hot or cold. Consider also spicy Prima Veras, Oriental stir-frys with tamari, water chestnuts, mushrooms and snow peas, and creamy chicken casseroles. Superb with both red and white wine reductions, and with sauces that contain chicken stock and/or fish sauces.

See Vita Sana's variety of  Parmesan cheese options!

The term "Hard (Firm)" is a classification of cheese varieties exhibiting a relatively inelastic and unyielding texture like Cheddar, Parmesan and Swiss. Federal Standards of Identity state that firm cheeses have a maximum moisture content of 34% and a minimum milk fat content of 50%.



Parmesan is known as the king of Italian cheeses, Parmesan originated in the Reggio and Parma regions of Italy. Made from part-skim milk and aged over 10 months, it has a granular texture and tastes sweet, buttery and nutty compared to the sharper and more piquant flavor of Romano. Parmesan has become very popular in the United States, and Wisconsin leads in the production of award-winning Parmesan.





Purchase 3 jars and we provide a gift box for free!


Tapenade consists of pureed or finely chopped olives, capers, anchovies and olive oil. It is a popular food in the south of France, where it is generally eaten as an hors d'œuvre, spread on bread. Sometimes it is used to stuff poultry for a main course. Tapenade can be used as part of an appetizer served as a topping on crackers, crusty bread or crudités. It can also be used as a condiment. Tapenade is  used in preparing fish dishes.  Vita Sana carries Basil Pesto, Sun Dried Tomato, and Smoked Artichoke.