Olive Chattanooga on Woodland Avenue sells more than 40 varieties of olive and balsamic oils.Tuscan White Bean Spread with Truffle Oil1 can white cannellini beans1 tablespoon lemon juice1/2 teaspoon sea salt1 tablespoon fresh rosemary1 garlic clove2 tablespoons olive oil1-2 tablespoons water for consistency.Mix all in food processor and season as needed. Remove mixture from processor, place in bowl and drizzle with Truffle Oil. May be served on wafer crackers with sliced kalamata olives as garnish.- Olive ChattanoogaRosemary-Infused Oil1 cup olive oil5-6 rosemary sprigsCook the oil with rosemary sprigs in a small saucepan over medium heat for 5 minutes. Remove from heat and cool to room temperature.Transfer the sprigs into a bottle or cruet, then add the oil and seal. Refrigerate for up to one month of use.- Giada De Laurentis/ Food NetworkProsciutto-Wrapped Pears with Goat Cheese and Honey Balsamic OilRed pearsGoat cheese crumblesProsciuttoHoney-infused balsamic oilSlice each pear in eighths. Halve prosciutto lengthwise. Sprinkle half-strip of prosciutto with goat cheese crumbles and place pear slice on top. Wrap prosciutto around pear.Roast in 400-degree oven for 10-15 minutes. Drizzle with honey-infused balsamic oil.- Olive ChattanoogaPound Cake Crostini with Strawberries and Chocolate-Infused Balsamic Oil1 frozen pound cake, partially thawedStrawberries, halved or quartered depending on sizeWhipped creamChocolate-infused balsamic oilSlice pound cake into 2-by-2-inch squares and toast in oven. Dollop teaspoonful of cream onto toasted squares. Top with strawberries and drizzle with chocolate-infused balsamic.Note: The pound cake will slice more easily if it is partially frozen.- Olive Chattanooga
Bottles of olive oil line the counter at Olive Chattanooga on Woodland Avenue in North Chattanooga.When Randall Stappenback opened Olive Chattanooga two years ago, he discovered that cooking with infused oils was virtually unheard of in this area. He recalls customers to his North Shore shop were drawn through its doors more from curiosity than culinary skills.
“My main objective when customers walked in was to educate, get them to try it. Over time, you discover how you like using the oils and it becomes fun trying them with different foods – kind of like getting a new smartphone and figuring out what it can do,” says Stappenback.
After 10 months, he noticed his customers weren’t asking how to use the oils anymore, but requesting specific flavors. Simultaneously, the popularity of infused oils was permeating the restaurant industry and, by last summer, was an acknowledged culinary trend. Since then, he says, the number of home cooks trying them has continued to climb.
Infused olive oil is cooking oil that has been flavor-enhanced with herbs and other seasonings. Olive oil has long been known as a healthy form of cooking, so the infusion of a variety of flavors only adds to its popularity.