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Contact Us
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Hours
Monday-Thursday-10:00-5:30pm
Friday & Saturday -10:00-5:00pm
Vita Sana Olive Oil
(605) 721-6555
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 Vita Sana Olive Oil Co.
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French Fluer De Sel
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Fleur de Sel is from the Guérande region of France. Known as "the caviar of salts" and is accepted by many chefs as the best of all sea salts. Fleur de Sel is the first harvest of the season. The crystals form on the very top layer of the salt ponds and are hand-harvested by barely skimming the surface. The second layer is harvested by machine and called Gray Salt. True "Fleur de Sel" can only originate from France.
It has a delicate flavor, a moist texture, and a rich, sweet flavor that melts as it touches the tongue. Not only is this among the best tasting salts, it also has the highest mineral content and is naturally low in sodium making it delicious and healthy. Fleur de Sel is a natural compliment to steamed/grilled veggies, salads and roasted or baked meats.
This is truly the best of the best of French gourmet sea salts.
Pairs perfectly with the Black Cherry Balsamic Roasted Chicken and can be used in the recipe as well!
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Lubanzi Chenin Blanc
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Origin: Swartland, South Africa
Awards: 91 pts - James Suckling 2017
"A lively green colour, with hues of pale straw is the first indication the wine is both fresh and complex. The nose offers an intriguing array of fruits - sliced November figs, ripe nectarine and freshly-peeled satsumas (we call them naatjies!). In the background is the hint of herbaceous rosemary. The palate is round and fleshy, pushing forward ripe citrus fruits like orange, nectarine again and a fresh core of green melon. There is the hint of banana bread as well. It is moreish and beautifully balanced. But the excitement doesn't stop there - the finish is creamy and long and fresh like watermelon sorbet. Very delicious."
Pairs perfectly with the Black Cherry Balsamic Roasted Chicken and can be used in the recipe as well!
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Prairie Sunset
Gouda Cheese
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Milk Type: Cow
Country: USA
Type: Firm
Wine Pairing: Pinot Noir
Sweet, approachable flavors make this Gouda a versatile and lovable cheese for snacking, cooking and entertaining. It is often described as a "cheddar-gouda" blend. Made in the heart of the Midwest, it is cellar aged for 4+ months.
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Rossi Pasta Garlic Focaccia
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Traditional everyday Northern Italian bread, with a notable hint of garlic.
Recommended Accompaniments:
Try it Rossi style, a round loaf served in wedges!
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Ethereal Confections
Moroccan Hot Cocoa
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Silky-smooth, creamy hot cocoa with cardamom, ginger, cinnamon, black pepper & saffron.
We don't use dairy or gluten in our chocolates or confections.
(Vegan)
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Bohemian Rose Lotion
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Emollient and healing, this ultra-rich lotion is a blend of olive, jojoba, and grapeseed oils, aloe vera, and a wealth of skin-soothing botanical extracts.
Stop in to see our complete line of ODE Natural Beauty Products!
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Beat Those Winter Blues
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| How To Make Winter Fruit Salad: Beat The Winter Blues With Vitamin C |
Stop in and pick up some Pine Ridge Honey and VS Pomegranate Quince Balsamic to pair with this vitamin C packed fruit salad!
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Gift Cards
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These are a great option that allows your gift recipient to visit our store and make his or her own selections.
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Ingredients
3 cups half & half
1 cup granulated sugar
1/2 teaspoon salt
2 Tablespoons Vodka (optional - helps mitigate iciness)
4 large egg yolks
1 cup heavy cream
1/3 cup Tea Rose Infused Olive Oil
1/3 cup dried food safe red rose petals
Directions
Combine the half and half, salt and rose petals in a medium saucepan and bring to steaming over medium heat, stirring frequently, for 10 minutes. In the meantime whisk the sugar with the egg yolks until pale and creamy and well-combined
Strain the rose petals from the half and half and return it to the saucepan. Add 1/2 cup of hot half & half to the egg yolks and stir until combined.
Pour the tempered egg mixture into the saucepan along with the heavy cream and cook the custard, stirring constantly, over medium heat until thick enough to coat the back of a spoon (about 3 minutes). Turn off the heat and strain through a sieve into a large bowl. Add the vodka, Tea Rose Infused Olive Oil, and whisk to combine.
Cover, and chill for a minimum of 2 hours or overnight.
Freeze according to the manufacturer's instructions for your ice-cream maker model.
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Olive Oil cooking equivalents to butter
I know butter tastes pretty awesome, but it can be replaced in all cases by extra virgin olive oil! - just try it, trust me, your body will appreciate it!
- 1 tsp of butter = 3/4 tsp extra virgin olive oil
- 1Tbsp of butter = 2 1/4 tsp extra virgin olive oil
- 1/4 cup of butter = 3 Tbsp extra virgin olive oil
- 1/2 cup of butter = 1/4 cup + 2 Tbsp extra virgin olive oil
- 1 cup of butter = 3/4 cup extra virgin olive oil
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Directions:
- To marinate the chicken, start by poking holes or scoring the skinless side of the chicken. Salt and pepper both sides.
- Combine the garlic and Black Cherry Dark Balsamic Vinegar to make the marinade. Place the chicken with the marinade in a ziploc bag. Make sure the chicken is completely covered by the marinade. Marinate 2 to 8 hours.
- When ready to cook, take the chicken out of the marinade, salt and pepper both sides, and set aside for at least 10 minutes. Preheat the oven to 375 degrees.
- Start warming an oven safe pan on the stove top using medium high heat. Once pan is hot, add a few drizzles of Extra Virgin Olive Oil to the pan. Add chicken to the pan once the oil is hot. Brown on both sides for about 3 to 5 minutes.
- Turn off heat, remove chicken from the pan, and discard residual grease left in the pan. Add the 3 to 5 finely chopped garlic cloves to the pan and let the hot pan heat the garlic for a few seconds.
- To create the remainder of the sauce, add the 1/4 cup dry white wine, 1/8 cup Black Cherry Balsamic Vinegar, and cherries to the pan. Combine and return chicken to the pan.
- Place the pan in the oven and bake the chicken uncovered for 40 to 45 minutes or until the internal temperature of the chicken reaches 165 degrees.
While chicken is cooking, make the optional extra sauce for garnishing.
- In a medium saucepan combine the ingredients for the extra sauce. Bring the mixture to a boil, then turn the heat down to medium low. Cook the mixture for about 8 to 10 minutes or until the sauce thickens and the cherries have broken down a bit. Salt and Pepper to taste.
- When the chicken is finished cooking, pour the sauce into the pan of chicken about 5 minutes after the pan has been removed from the oven.
- Serve immediately.
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Stock the kitchen with innovative essentials to ensure that cooking is as convenient as possible. This classic mortar and pestle is perfect for grinding batches of herbs, spices or grains. Not only is this set a handy tool for cooking, but its beautiful design makes it a lovely decorative accent as well.
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| Jamie Oliver talks you through using a pestle and mortar |
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Tea Rose Olive Oil Cake
with Fresh Berries
- 1/2 cup Tea Rose Olive Oil
- 1/4 cup Extra Virgin Olive Oil (mild or medium)
- 3 large eggs
- 3/4 cup milk
- 1 3/4 cup cake flour (or all purpose)
- 1 1/4 cup sugar
- 1 tsp baking powder
- 3/4 tsp salt
- 2 to 3 Tbsp icing sugar for garnish
- Your favorite mixed berries to garnish
Directions:
- Heat oven to 350 degrees with rack in the middle. Grease a 9" springform pan.
- In large bowl whisk flour, baking powder and salt. In a mixing bowl whip eggs on medium until they foam (ideally use stand mixer).
- Add sugar then mix on high for about 3 minutes until fluffy and a light yellow. On medium speed, slowly add olive oils and mix for one minute. Do not over mix.
- Reduce speed to low, then add half of dry mixture and mix for about 1 minute before adding milk, mixing briefly for about 30 seconds. Then add the rest of the dry mixture and incorporate well.
- Pour in pan and bake until the top is a golden brown, about 45 minutes. Test for doneness by poking a toothpick in the center.
- Cool then remove side of springform and leave to cool for an additional 2 hours on a wire rack. Generously sprinkle with icing sugar.
- Serve plain or with your favorite berries.
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