From the Kitchen of The Oilerie

Did you know there is a world of flavor tucked away in the Village at Wexford? Just walk through the doors at The Oilerie and take advantage of the unique collection of olive oils, balsamic vinegars, spice blends and so much more!

Meet the owners: The Oilerie has graced Hilton Head Island for seven years and owners Stacy and Mark Conley have called it their very own for nearly two years. Stacy’s passion for olive oil began when she came across The Oilerie in Wisconsin on a girls’ trip. Their visit to the store became a yearly tradition as they stocked up on great olive oils to take back to their home in Detroit. After their children flew the coop, Mark and Stacy began to look for new opportunities and learned that The Oilerie in Hilton Head was for sale. In a whirlwind weekend, they drove down, met the previous owners, fell in love with the shop and decided to buy it. It was a great decision, as they love their new home, their customers and the opportunity to share their passion for olive oils and its health benefits. Mark and Stacy are thrilled to be traveling to Italy to experience the harvest in November and meet the producer.

Why choose specialty olive oils? It’s FRESH! When you purchase oils or vinegar from The Oilerie your product has been sent straight from Italy to Hilton Head, then freshly bottled directly from the fostini (large vat) and sealed for freshness. Over a dozen high-quality restaurants on the island use Oilerie olive oils and vinegars. Each chooses their preferred olive oil flavors, but they ALL use The Oilerie’s Aged Balsamic. Mark says, “I’ve never had anyone taste our balsamic and say they’ve tasted better.”
And, there are the health benefits: Two tablespoons of olive oil daily helps reduce cholesterol by up to 15 percent, while helping your hair and skin look healthier. Olive oil is great for raw consumption and low heat cooking. (When you heat it up higher than 375°F you begin to cook out the antioxidants.) If you are looking to cook super hot, consider using a nut or avocado oil that can cook over 500° while retaining health benefits.

The Taste Test: The Hilton Head Island location is one of seven The Oilerie stores in the U.S., where they take quality and flavor very serious. As a company, they ensure quality by choosing a single family Italian producer near Rome. Knowing the supply line and source of the products allow for the highest quality possible. The beauty is you don’t have to rely on a label to choose an olive oil. Shoppers are welcome to taste nearly 30 different flavors of oils and vinegars to determine what they find delicious. Many of the products are infused with unique spices and fruits to create flavorful combinations. Specialty always means a steep price tag, right? Not necessarily, The Oilerie offers an affordable price point, which allows consumers to purchase multiple flavors while not breaking the bank.

the top five olive oils they sell:
>> Fiore, Fiore Italian E.V.O.O.        >> Basil E.V.O.O.
>> Black Truffle E.V.O.O.                >> Lemon E.V.O.O.
>> Garlic E.V.O.O. 

What’s In Store: The Oilerie boasts over 18 various types of specialty flavored olive oils, four nut oils, nine balsamic vinegar flavors, Spicley spices, meat rubs, salsa, flavored and organic pastas, marinades, olive blends, pasta sauces, 30 different BBQ sauces and so much more! They offer gift boxes they can ship all over the world. And, their bottles feature the Hilton Head label, creating a one-of-a-kind, local gift for friends and family.

 

Most Unique Uses: The possibilities for the use of olive oil and balsamic vinegars are endless. There are the usual—salad dressings, marinades and stir-fries, but there are also many odd combinations you wouldn’t think about. Stacy uses it with ice cream, strawberries, lemonade, dark chocolate truffles, vegetables and whipped cream to cut calories.

Let’s Connect: The Oilerie isn’t just for shopping. Stacy and the staff are happy to help educate their customers on the flavor opportunities the store offers and talk recipes! In fact, Stacy sends out recipes throughout the month to help you utilize your oils and get creative in the kitchen. In addition, if you are ready to share your new flavor find, you can host a private party for your friends. Stacy’s ladies’ nights out at the store feature heavy hors d’oeuvres, specialty lemonade and dessert, all while learning more about the wonderful world of olive oil. To sign up for Stacy’s recipes or learn more about The Oilerie’s private parties email This email address is being protected from spambots. You need JavaScript enabled to view it..

Drop By for a Visit: The Oilerie is located in the Village at Wexford, 1000 William Hilton Parkway on Hilton Head Island, next to Jazz Corner. Have questions? Give them a call at 843-681-2722.

 

To Get You Started
Marinated Olive & Cheese Ring  |  Prep Time: 5 mins  |  Serves: 16
Total Time: 25 mins + chilling

1 pkg Pre-rolled mozzarella and salami
1 pkg Pre-rolled mozzarella and pepperoni
1 pkg Pre-rolled mozzarella and prosciutto
1 pkg (10 oz.) Sharp white cheddar cheese, cut into ¼-inch slices
⅓ cup any of 21 kinds of The Oilerie’s Stuffed Olives
⅓ cup The Oilerie’s Olive Medley
¼ cup The Oilerie Aged Balsamic Vinegar
¼ cup The Oilerie Spicy Italian Olive Oil
1 Tbsp Fresh parsley, minced
1 Tbsp Fresh Basil, minced (OR
1 tsp Dried Basil)
2 cloves Garlic
1 jar (2 oz.) Pimento strips, drained and chopped
Toasted French bread
baguette slices

Cut cream cheese in half lengthwise and cut each half in ¼-inch slices. On a serving plate, arrange cheeses upright in a ring, alternating cheddar, cream cheese and re-rolled pepperoni, salami and proscuitto. Place olives in center.
In a small bowl, whisk vinegar, oil, parsley, basil and garlic until blended; drizzle over cheeses and olives. Sprinkle with pimentos. Refrigerate, covered, at least 8 hours or overnight. Serve with baguette slices.

The Main Course
Balsamic Glazed Chicken
Prep Time: 15 mins  |  Total Time: 40 mins  |  Serves: 4

½ cup The Oilerie Aged Balsamic Vinegar
2 Tbsps Honey
1½ Tbsps Whole-grained mustard
3 cloves The Oilerie Spicy Pickled Garlic, minced
Kosher salt
Freshly ground black pepper
4 Bone-in, skin-on chicken thighs
2 cups Baby red potatoes, halved (quartered if large)
1 Tbsp Fresh rosemary, chopped (or Rosemary Garlic Salt Grinder)
1 Tbsp The Oilerie Primaiolo Olive Oil
3-4 Rosemary sprigs, for skillet

Preheat oven to 425˚F. In a large bowl, combine balsamic, honey, mustard and garlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated, then transfer to the fridge to marinate at least 20 minutes and up to an hour.
Meanwhile, prep potatoes and in a medium bowl add potatoes, rosemary, salt (optional: sub grinder for rosemary and salt) and pepper. Add 1 Tbsp The Oilerie Primaiolo Olive oil and toss until combined. Set aside.
In a large skillet over medium-high heat, heat remaining Tbsp of oil. Add chicken and marinade, and sear skin side down for 2 minutes, then flip and sear another 2 minutes. Add potatoes to skillet, nestling them between chicken and rosemary sprigs. Transfer to oven and bake until potatoes are tender and chicken is cooked through, about 20 minutes. (If potatoes need longer to cook transfer chicken to a cutting board to rest and continue cooking until tender.) Serve chicken and potatoes with pan drippings.

Ahh...Dessert!
Millie-Feuille
Prep Time: 15 mins  |  Serves: 4-6
Total Time: 1 hr 5 mins

1 (14 oz.) sheet Frozen puff pastry
2 Tbsps Powdered sugar, plus
more for dusting
1 cup Heavy cream
2 Vanilla bean pods, split, seeds
scraped
8 oz. Mascarpone
2 Tbsps The Oilerie Raspberry
Balsamic Vinegar
2 cups Fresh raspberries and strawberries
1 cup Cherry Balsamic Sauce

Line a baking sheet with parchment/baking mat. Unfold the pastry, roll it to a 12 by 15-inch rectangle and cut into three 12 by 5-inch rectangles. Transfer to the prepared baking sheet. prick the pastry and chill for 10 minutes in the freezer or 20 mins in the fridge. Preheat oven to 425˚F. Dust the pastry with powdered sugar to ensure it caramelizes when baking. Bake until golden brown and risen, about 15 minutes. Set aside to cool on a wire rack for about 15 mins. Using a mixer with whisk attachment, add powdered sugar, mascarpone, cream and vanilla seeds and whisk until soft peaks form. Add the raspberry balsamic and turn on the mixer for 10 seconds to combine ingredients.
To assemble: Place a dab of the whipped cream on the serving plate to anchor. Place on piece of pastry onto the plate, glaze-side down. Spoon over half of the whipped cream, smoothing out the top. Arrange half of the fresh fruit on top of the cream in rows, then top with another sheet of pastry, (glaze-side down). Top the second sheet with the remaining cream and cherry sauce. Add the last piece of pastry glazed-size up, add the remaining fruit and liberally dust with powdered sugar.