I just spent a lovely morning at one of my favorite shops….

The Tasteful Olive in Historic Overland Park, Kansas

Owner Jeanne Mackay and I met this morning to taste, talk, plot and plan. We discussed the culinary possibilities of her oils and vinegars. I took photographs and got to know Jeanne. 

Originally from Minnesota, Jeanne moved here to Johnson County with her husband and bought a farm. They raised their 6 children with fresh air, sunshine and good healthy foods from their own gardens. In the process, the Mackays discovered how healthy olive oil is.
The decision to open the shop came when several years ago, she discovered a delightful little shop in an historic part of Chicago. Located in a lovely little house, they sold olive oil and a few kitchen gadgets. For Jeanne, the seed was planted, and in March 2010, The Tasteful Olive opened. Historic old town Overland Park was a natural choice for Jeanne. Strangely enough, she opened The Tasteful Olive in the shop space once occupied by the bicycle shop where she bought her bike many years ago.

She and her husband immediately started the renovation of the space….removing the low dropped ceiling, revealing a wonderful space above for beams and better lighting. The green painted concrete floor was magically turned into an attractive hardwood floor. The white walls were painted lovely earth tones.

Next came the ingenious cabinetry. All designed and hand made by Jeanne’s husband, they are perfect; they display the Italian-made stainless steel fustis, the airtight containers with spigots, that hold the variety of oils and vinegars available at the shop. They also hold a supply of Jeanne’s signature bottles and provide a hidden place of disposing the tiny tasting cups. The overall appeal of the shop is wonderful and is greatly enhanced by the amazing cabinet work.

Now, let’s talk olive oil and vinegar. First of all, I recommend that you visit the web page for the Tasteful Olive. Go to www.thetastefulolive.com Make sure you click on the recipe tab for Jeanne’s delicious ideas. Next, check out the blog tab for some interesting facts and thoughts. Actually, read it all! Don’t miss all of the health related material.
I came home today with an additional 4 bottles of olive oil and 2 of balsamic vinegars! I can hardly wait to try some of my recipes with these oils….I’m thinking I am one lucky lady! In my kitchen I have the following oils: Basil, Tuscan Herb Infused, Butter, Herbs de Provence, and Tunisian Blood Orange! I could spend the next month trying all of the recipes that are zooming about in my head. In addition, I am the proud owner of 3 Balsamic vinegars….all from Modena, where only true Balsamic comes from. I adore the 18 year old Balsamic, and now I get to play with the Peach White and the Honey Ginger!
Time will tell what heavenly concoctions are realized from this new connection Jeanne and I have. Watch both her web page and my blog. We will be posting soon!

In the meantime, try this Italian Polenta with Mushrooms. A great place to use The Tasteful Olive's Tuscan Herb Infused Olive Oil!
Italian Polenta with Mushrooms
For polenta

4 1/2 cups water
1 cup polenta or cornmeal (preferably organic)
1/4 cup heavy cream
2 tablespoons finely grated Parmigiano-Reggiano
1 teaspoon salt
1/4 teaspoon black pepper
For mushrooms
1 pound assorted fresh exotic mushrooms such as porcini, oyster, chanterelle, lobster
3 tablespoons Tasteful Olive's Tuscan Herb Infused Olive Oil
1 garlic clove, smashed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup water
3 Additional tablespoons Tuscan Herb Infused Olive Oil
1 1/2 tablespoons fresh lemon juice
1 tablespoon chopped fresh flat-leaf parsley (we used chives)
For serving
2 tablespoons finely grated Parmigiano-Reggiano
Tuscan Herb Infused Olive Oil for drizzling

1. Make polenta: Bring water to a simmer in a 3- to 4-quart heavy saucepan. Add polenta in a slow stream, whisking until incorporated. Simmer, stirring occasionally with a long-handled whisk or wooden spoon, until liquid is absorbed and polenta is thick and soft, about 30 minutes. (Remove from heat and stir in cream, cheese, salt, and pepper. Keep warm, covered.

2. Saute mushrooms while polenta simmers: If using porcini, halve if large, then slice lengthwise into 1/4-inch thick slices. If using oysters, trim spongy base if necessary and slice caps into 1/2-inch-wide strips. If using chanterelles, leave small mushrooms whole, halve if medium, and quarter if large. If using lobsters, cut into 1/2-inch pieces.
3. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then saute mushrooms, garlic, salt, and pepper, stirring occasionally, until mushrooms are golden and any liquid they give off is evaporated, 6 to 8 minutes.
4. Add water, olive oil, lemon juice, and parsley and heat, swirling skillet, until liquid forms a sauce.
5. To serve: Top each serving of polenta with mushrooms. Serve immediately (polenta stiffens as it cools), sprinkled with Parmigiano-Reggiano and an additional drizzle of the oil.
6. Note: Mushroom sauce can be made 1 hour ahead and kept, covered, at room temperature. Reheat before using.

Now, go visit Jeanne! Tell her I sent you......