The Olive Press
February 2018
Store Hours
Monday -  Friday

627 St. Joseph Street
Rapid City, SD 57701

(605) 721-6555 
Pairing of the Month:


Citrus & Berries

80 Acres
Made in California
Bohemian Rose captures the very essence of rose gardens in full bloom. Derived entirely from natural botanicals, this complex scent is a sexy, sophisticated take on a nostalgic bouquet. Scented exclusively with essential oils. The free-spirited soul of this scent is a celebration of unconventional women everywhere.

This handcrafted balm is rich in natural antioxidants and deeply absorbed into the skin to deeply nourish and protect.This sensuous 97% organic blend of olive and jojoba oils, beeswax, and vitamin E.
Rossi Pasta
Lemon Pepper Fettuccini
Lemon juice, lemon peel, black and cayenne pepper. Tart, with some bite. Demanded by many restaurants because of its versatility. 
Recommended Accompaniments:
Great for chicken or seafood dishes, and excellent in cold pasta salads. To spice it up a bit, add some butter, a little lemon juice, and some garlic and pepper. Or try a light red sauce like our Classic Marinara with some freshly-grated  Parmesan  cheese.
Wine of the Month
Dinner Wine of the Month

Yalumba- Y Series Riesling

Hailing from the Rhine region of Germany, Riesling is a highly aromatic variety with deliciously crisp acidity on the palate, which in the past has been made in the sweeter style. South Australian Rieslings of now are delicately perfumed with blossom, crisp apple and lime zest, with a bright citrus zing carrying on to the palate.Use in our White Wine Margarita recipe alongside dinner of cheese fondue this Valentine's Day. 
Wine of the Month
Desert Wine of the Month

Gemma di Luna
Sparkling Moscato
100% Moscato/Piemonte

Lusciously sweet and full of concentrated flavor balanced by vibrant acidity this sparkler is perfect on its own or paired with desserts made from fruits such as nectarines, peaches or apples.
Drink this with our Lemon Olive Oil Bundt Cake for a very festive finish to your Valentine's Day celebration or try it in the Strawberry Moscato Slush.
Strawberry Balsamic Whipped Cream
Healthy Life
Lemon Peel Granules

Lemon Peel Granules consist of dried lemon peel. Reconstitute before use or use in marinades and sausages. Prepared from fresh lemon peel which has been washed, trimmed, diced, dried, and milled into granules.

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:

We accept Downtown Rapid City
Gift Cards!

For the Love of Citrus & Berries

Cheese Fondue
Avoid those February 14th restaurant crowds and create a relaxing, intimate and deliciously decadent evening together at home!  Try this Cheese Fondue for Two!

YIELD:Makes 6 servings

  • 1 garlic clove, halved crosswise
  • 1 1/2 cups dry white wine
  • 1 tablespoon cornstarch
  • 2 teaspoons kirsch (optional)
  • 8 oz Emmental cheese, coarsely grated (2 cups) VITA SANA
  • 8 oz Gruyère cheese, coarsely grated (2 cups) VITA SANA
  • Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
  • Stir together cornstarch and kirsch (if using; otherwise, use water or wine) in a cup.
  • Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame.
What to dip
  • Cubes of French bread
  • Cubes of apple and pear
  • Roasted potatoes
  • Julienned raw red bell pepper
  • Blanched broccoli florets
What to drink:
  • Dry white wine such as dry Riesling or Sancerre
  • German lager or Saison-style ale
  • Farmhouse cider
  • Fino Sherry

Emmental Cheese
This cheese is produced in the central cantons of Switzerland. It is a traditional, unpasteurised, hard cheese made from cow's milk. It's hard, thin rind is covered by paper with producer's name on it. 

Gruyere Cheese
Gruyere is named after a Swiss village. It is traditional, creamery, unpasteurised, semi-soft cheese. The natural, rusty brown rind is hard, dry and pitted with tiny holes. The cheese is darker yellow than Emmental but the texture is more dense and compact. 
White Wine Margarita
Serves 6
  • Juice of 4 to 5 limes
  • Juice of 2 lemons
  • 2 tablespoons orange juice concentrate
  • 1/4 cup sugar
  • 4 ounces (4 shots) Triple Sec or orange liqueur
  • 1 bottle of Yalumba Y- Series Riesling wine
  • Cyprus Citron Lemon Sea Salt and limes to garnish 
  1. Combine the citrus juices, orange juice concentrate, and sugar in a pitcher and stir until the sugar is dissolved.
  2. Stir in the Triple Sec and wine.
  3. Salt glasses.
  4. Pour into salt rimmed glasses over a few ice cubes.
  5. Garnish with lime. Enjoy!
Cyprus Citron Lemon Sea Salt (flake)
This is a unique and versatile product which is 100% natural, with all natural flavoring.Sprinkle Cyprus Citron flakes on a baking dish and put your fish on it (haddock, salmon, pike-perch or any fish you like). Bake in the oven and prepare for spectacular lemon baked fish without adding fat or burning the fish. Be Daring! Try it on the rim of your Margarita glass for a burst of color and texture! 
Strawberry Moscato Slush
Serves 4

2  cups  strawberries
1/2  cup  lemonade
750  milliliters Gemma di Luna Sparkling M oscato  (set aside 1 cup in the fridge)
1/4  cup  granulated sugar
1 1/2  cups  ice cubes

  1. In a food processor, puree strawberries with the remaining ingredients.
  2. Pour the mixture into ice cube trays and freeze until solid.
  3. When you're ready to serve, puree the ice cubes with the remaining wine in the blender until slush consistency. Enjoy!
Lemon Olive Oil Bundt Cake
  • 4 to 5 large lemons
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 3/4 teaspoons kosher salt
  • 5 large eggs
  • 3 cups granulated sugar
  • 1 1/2 cups VS Lemon Fused Olive Oil + 1 TBSP to rub the pan
  • Confectioners' sugar, for sprinkling
  • Position a rack in the middle of the oven, remove any racks above, and crank up the heat to 350°F (180°C). Coat a 12-cup Bundt or tube pan with VS Lemon Fused Olive Oil and set aside.
  • Finely grate the zest of 3 lemons and then squeeze the juice from 4 of them. You should have 1 1/2 cups of lemon juice; if not, squeeze the 5th lemon.
  • Whisk together the flour, baking powder, and salt in a large bowl.
  • In the bowl of a stand mixer fitted with a paddle attachment or with a handheld mixer in a large bowl, beat the eggs on medium-high speed until well combined, about 1 minute. Slowly pour in the granulated sugar and continue to beat until thick and pale yellow, about 3 minutes. Switch to low speed and alternate adding the flour mixture and the VS Lemon Fused Olive Oil, starting and ending with the flour and beating until just a few wisps of flour remain. Pour in the lemon juice and zest and whirl for a few seconds to bring the batter together.
  • Gently scrape the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1 1/4 hours. Check the cake occasionally and if the top begins to brown a touch too much, loosely cover it with foil. When the cake is done, transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes. (Don't forget to come back after 15 minutes. Seriously. If the cake remains in the pan too long, the sugars begin to cool and stick to the pan.)
  • Turn the cake out onto the wire rack and let it cool completely. (We know. Resist the temptation.) Place the cake on a covered cake stand and let it sit overnight. (Seriously. This dense, moist, fruity cake only gets better with age. Don't even think about taking a bite until the day after you make it-or even the day after that.) Just before serving, dust with confectioners' sugar.
*For a fun presentation place whole, washed Strawberries in center of the baked cake until full.
Cut and serve, top with whipped cream mixture!

Check it out!
10% Off
Select cheeses that are being sampled!! 

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

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