National Olive Day
June 1st is National Olive Day. Olives pair well with wine and are a delicious part of a healthy Mediterranean diet. Interestingly enough the olive is one of the oldest fruits in the world. And since Olives branches are considered a symbol of peace we thought this was a great day to celebrate. But what ways do you serve olives other than to just set them out on a charcuterie board? Since the inception of D’Vine Wine we have carried Galli Gourmet olives. We especially love this brand since it has some of the finest quality olives we have found. The spices make the product. If you have tried our meat and cheese board you will see a sample of the olive salad we carry. Not available in large retail chains or grocery stores, the owner, Ken Galli sells wholesale only to small boutique businesses. Here are some ways to enjoy this amazing product:
- Pour olives into a shallow dish, serve with French bread, breaking off pieces to dip into the dish, and eat. Or spoon small amounts onto a cracker and enjoy.
- Pour over cream cheese and serve with crackers
- Bake into bread, slice, and serve. Click here to see the recipe.
Olives are a great addition to any celebration you have and pair so well with wine. We even included them on our patriotic charcuterie board along with cheeses and other items. To see what we put on our board and how we arranged it go to:
D’Vine Wine will be offering samples of Galli Olives Sunday, May 31, and Tuesday, June 2. Stop by and see for yourself why we love these olives.
Italian Olive Loaf
By: Diane Hedges
Since the inception of D’Vine Wine we have carried Galli Gourmet olives. We especially love this brand since it has some of the finest quality olives we have found. The spices make the product. We use these olives to make a delicious Italian olive loaf.
½ cup of Galli Gourmet Olive Salad, drained
1 tube of refrigerated French bread or Crescent roll refrigerated dough
Drain 1/2 cup of Olive Salad. Be sure to get as much olive oil out as possible
Open the tube of bread and roll out carefully
Evenly spread the well-drained olive salad over the bread dough and roll up jelly-roll style.
Place it on a greased baking sheet at 350 degrees F., 20-26 minutes for bread and 15-20 min for Crescent roll, checking to be sure the bread is done in the center
Note: Too much oil remaining in the olive salad will result in doughy bread. Drain it over a colander for at least 15 min to allow as much olive to drain off
Allow cooling for about 10 minutes before slicing. Serve warm with wine. Recommended pairing D’Vine Wine Sangiovese or Cowtown Red.