Only the Best
Great meals begin with great ingredients, and at Olivezia, we pride ourselves on providing the highest-quality delicacies to please your palate: Local and imported cheeses, olives, charcuteries, paté, jams, pasta, wine and more.
REAL Extra Virgin olive Oil
Come taste the difference. Our olive oils are ultra premium oils made by artisans all over the world. REAL extra virgin olive oil contains powerful antioxidants and anti-inflammatories which help to prevent degenerative conditions—like cancer. Will you have your 2 tablespoons today?
Come Taste
for Yourself
Latest News & Events
There's a lot going on at Olivezia!
Frying in olive oil infuses vegetables with extra nutrients
We are super excited to have Paloma Rosé splits in the store. Perfect for beach, picnics or a gift for your “book club” girlfriend. The bottles are so pretty and glittery and the Prosecco is delightful. $7 #visitchesterton #digthedunes #indianadunesnationalpark #winelover #wineshop
Our favorite Burrata is back in stock, $10.99, the best cream filled mozzarella you will ever taste. Pick up while supplies last. #visitchesterton #oliveoilshop #digthedunes #indianadunesnationalpark #gourmetfood #cheeselover #winelover
ROASTED BEET SALAD
4-5 MEDIUM BEETS, SCRUBBED
10 CUPS MIXED BABY GREENS
1/2 CUP POMEGRANATE-QUINCE WHITE BALSAMIC
1/3 CUP ULTRA PREMIUM OLIVE OIL
2 TEASPOONS GRAINY MUSTARD
1/2 CUP TOASTED WALNUTS, COARSELY CHOPPED
4 OZ. CAMEMBERT CHEESE (OR SEMI-SOFT CHEESE OF CHOICE)
SALT AND PEPPER TO TASTE
Preheat oven to 350°F.
Wrap the cleaned beets in a square of foil, creating a sealed packet, and roast for 25 min.
Remove the beets and open the packet to allow the beets to cool. Once they are cool enough to handle, gently rub the skin from the beets and cut them into 1/2" thick slices.
In a bowl large enough to hold the beets, add the sliced beets and Pomegranate Quince White Balsamic. Toss to coat and allow the beets to marinate for 20 minutes. Remove the beets and reserve the marinade.
Whisk 1/3 cup of the reserved beet marinade with the grainy mustard, a pinch of salt to taste, and freshly cracked pepper until well blended.
Slowly drizzle in the extra virgin olive oil whisking constantly. In a large bowl, toss the mixed baby greens with the well blended vinaigrette.
Arrange the dressed baby greens on a decorative platter or in a large bowl.
Top with toasted walnut pieces, crumbled cheese, and beet slices.
Serve immediately
Serves 6-8
#oliveoilshop #balsamicvinegar #visitchesterton #digthedunes #indianadunesnationalpark
Contact
420 S. Calumet
Chesterton, IN 46304
Current Shop hours:
Monday – Friday | 10 am–6pm
Saturday | 10 am–5pm
Sunday | Noon – 4 pm
(219) 926-3866 (EVOO)
