From Olives to Oil Brookfield

08/10/2026

Miller Park Munchies
Wednesday, August 19th @ 6:00pm

PINCH HITTER POPCORN (Kettle Corn)

BATTER UP BRATS WITH HOMEMADE PEPPER RELISH

BASE’S LOADED FRIES

STEALING FIRST STREET CORN

GRAND SLAM ICE CREAM SANDWICHES ON A STICK

ROLL OUT THE BARREL CITRUS BEER SPRITZER

Please wear your favorite teams appareal

Adults Only –
Payment required at reservation.
Classes held at FROM OLIVES TO OIL Brookfield.
All events & menus are subject to change.
Must CALL the store for reservation 262-786-3000

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07/28/2026

July 28th ONLY BOGO for my birthday!!

07/27/2026

It's MY Birthday!

My gift to YOU,
Buy One Get One 1/2 OFF
July 28th ONLY, stop in and take advantage of buy one item get a second item of equal or lesser value for
HALF OFF
Limit one discount per person, per transaction
July 28th ONLY

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07/23/2026

Smoked Salmon and Quinoa Bowl Recipe
Ingredients
½ cup Quinoa
¼ cup Cucumber, julienned
½ cup Carrots, julienned
1 Radish, sliced thin
¼ cup Cilantro, chopped
¼ Avocado, sliced
¼ cup Shelled Edamame
⅓ cup Smoked Salmon
¼ cup FOTO Scallion EVOO
2 Tbsp FOTO Black Garlic Balsamic
1 tsp FOTO Honey
½ tsp Black Garlic Rub
Directions for Smoked salmon and quinoa bowl
Cook quinoa following package directions.
In a bowl add quinoa to the bottom, arrange cucumber, carrots, radish, cilantro, avocado, edamame and salmon around the edge of the bowl.
In a bowl whisk together olive oil, vinegar, honey and rub.
Serve sauce on the side of bowl or toss to coat.
*FOTO = From Olives to Oil*

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07/14/2026

BLACK GARLIC BALSAMIC VINEGAR
Black garlic balsamic vinegar blends the sweet, syrupy notes of aged balsamic with the rich, umami flavor of fermented black garlic. It brings a complex, sweet-savory profile (hinting at molasses, soy sauce, and tamarind) that makes it perfect for glazing, marinades, and reduction
How to Use It: Create a phenomenal glaze for roasted meats, glazed salmon, or pork chops.
Dressings: Whisk it with olive oil and Dijon mustard for a bold vinaigrette over Caprese or mixed green salads.
Desserts: Surprisingly, its sweet and savory depth pairs beautifully with rich dairy—try drizzling a few drops over vanilla ice cream or fresh ricotta

PORCINI AND SAGE EVOO
Porcini and sage extra virgin olive oil (EVOO) combines the rich, earthy flavor of wild mushrooms with the herbaceous notes of fresh sage. It is highly versatile and serves as a great umami boost for everyday cooking. Here are a few ways you can use it in your kitchen:Pasta & Gnocchi: Drizzle it over finished risottos, cacio e pepe, or wild mushroom ravioli to add a velvety, savory finish.Breakfast: Use it as your cooking oil when frying or scrambling eggs, particularly in Gruyere and mushroom omelets.Meats & Veggies: Brush it over roasted baby bliss potatoes, grilled asparagus, poultry, or a juicy steak.Soups & Stews: Swirl a few tablespoons directly into creamy fall soups or hearty bean stews for instant depth

BLACK GARLIC MARINADE
Ingredients
2 Tbsp FOTO Porcini and Sage EVOO
¼ cup FOTO Black Garlic Balsamic Vinegar
• 1 Tbsp Worcestershire sauce
• 1 Tbsp Dijon mustard
• 1/2 tsp freshly cracked black peppercorns
• 1 tsp sea salt
• 1 small garlic clove, minced (optional)
◦ Directions
• In a small bowl or jar, whisk together the black garlic balsamic vinegar, olive oil, Worcestershire sauce, Dijon mustard, black peppercorns, and sea salt.
• Optionally, add minced garlic for an extra savory note.
• Whisk until smooth and emulsified.
• Marinate your choice of meats, vegetables, or tofu for at least 30 minutes, but 2-4 hours is recommended for maximum flavor.

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07/07/2026

BACKYARD BARBEQUE
Monday, July 27th @ 6:00 pm

GRILLED CHICKEN & MUSHROOM SKEWERS

STREET CORN POTATO SALAD

BURRATA CHEESE & FRUIT SALAD

FROZEN BERRY PIE WITH BALSAMIC STRAWBERRIES

FRUITY CHAMPAGNE SPRITZER$45.00 per person –

Adults Only –
Payment required at reservation.
Classes held at FROM OLIVES TO OIL Brookfield.
All events & menus are subject to change.
Must CALL the store for reservation 262-786-3000

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07/03/2026

We are CLOSED on July 4th

06/30/2026

WOW it's hot outside! Beat the heat with this refreshing treat.

Balsamic Strawberry and Basil Popcicles
Summer—with a twist.
Sweet, peak-season strawberries, a splash of balsamic, and a little olive oil, which sounds unexpected but is exactly what makes these. It adds that smooth, almost creamy finish that takes it from a basic fruit pop to something way more interesting.
Not too sweet, a little savory, super fresh—just good ingredients doing their thing. Easy, elevated, and exactly what summer should taste like.

Ingredients
1 popsicle mold, 6 popsicle sticks (if not included with mold)
2 cups strawberries, washed and chopped
1 teaspoon FOTO Basil EVOO
1 tablespoon FOTO Strawberry Balsamic
2/3 cup granulated sugar
Juice from 2 lemons
1 cup water

Directions
In a medium bowl add the strawberries, sugar, Basil EVOO, and Strawberry Balsamic. Toss together and let sit for 20-30 minutes.
Grab a blender and add strawberries, lemon juice, and water. Blend on high until all smooth.
Pour the liquid into popsicle molds and place in the freezer on a flat surface. After about 1 hour, insert sticks and freeze until solid, at least 4 hours.

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06/23/2026

Cranberry Pear Hurricane
Ingredients
2 T light rum
2 T dark rum
1 T lime juice
1 T Cranberry Pear Balsamic Vinegar
2 T unsweetened pineapple juice
Directions
Shake ingredients with cracked ice. Enjoy!

Cranberry Pear Tom Collins

I N G R E D I E N T S :
1.5 oz Gin
4 oz Orange juice
2 teaspoons Cranberry Pear White Balsamic Vinegar
4 oz unflavored sparkling water / club soda
maraschino cherries for garnish
ice cubes
I N S T R U C T I O N S :
Fill a tall glass with ice, then add in the gin, orange juice and balsamic. Mix thoroughly. Top with the sparkling water and garnish with a cherry or two. Serve and enjoy!

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06/19/2026

Father’s Day Special BBQ Sauces are Buy one Get One FREE this weekend only