Olive Balsamic Vinegar, Don’t You?

Wow… how did an entire week go by already with no post?  I’ll tell you how it went by (for me)… fast.  Really fast.  Like a marsupial, fast.  And that’s fast.  Or so I’ve heard from my brother after he had surgery and may have yet been under the influence just a bit.  I have so many things I want to write about, but nothing felt so pressing that I had to get it out…

Speaking of pressing…  So there I was, on a trip for work (stop me if you’ve heard this one).  The place:  Virginia Beach.  A colleague of mine invited me to dinner.  We found a little Mediterranean restaurant that sounded tasty, and followed our GPS guidance systems to what might have been the world’s largest strip mall.  We found the address, only to discover that the restaurant had moved.  But we weren’t worried, the new location was just around the corner.  Unfortunately, they hadn’t opened for business at the new location.  There was another restaurant that seemed suitably Mediterranean across the parking lot, so we made our way there.  And then we saw it:

We stopped in to look at some olive oil and balsamic vinegars.  Boy am I glad we did.  What a neat store it turned out to be.  They had rows and rows of stainless steel urns filled with olive oils and vinegars.  And I learned so much… did you know that olive oil is only pressed twice a year?  Once in each the northern and southern hemispheres.  The northern hemisphere had just harvested their olives, so we taste-tested oils from Portugal, Spain, California, and Italy.  It was amazing how different they all were.  My favorite was a Portuguese oil that had a peppery aftertaste.

The balsamic vinegar selection was incredible.  The plain balsamic was aged 18 years and was sweet enough to put on ice cream.  I savored the sample as long as I could.  It was delicious.  They also had infused balsamic vinegars with fruits and herbs, such as apple, raspberry, pomegranate, and my personal favorite, lavender.

Did you know there is such a thing as white balsamic vinegar?  There is.  It has a little more bite, but would make an incredible addition to a salad.  I purchased an apricot-infused white balsamic vinegar.  Salads and white fish won’t know what hit them.

The experience of the store is part of what makes it so incredible.  I felt so cultured and refined tasting oils and vinegars.  I wound up purchasing several as gifts for people.  This store was such a great find.  I wish they had an online store, but the closest thing I could find was a Facebook link.

Of course, online ordering doesn’t really do the experience justice… and how do you know if you’ll like it unless you try it?  Well, beside the fact that I am telling you you will like it.  Because you will.  And Stubbs would not lead her readers astray.  It’s bad for business.

Seriously, though, if you are ever in the Virginia Beach area, I highly recommend swinging by Savor the Olive… even if just to browse (but you won’t be able to just browse… you’ll find yourself throwing things out of your suitcase to make room for just a few more bottles).

My apologies for the quality of pictures (or lack thereof) in this post… I only had my phone.

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