Celeste Oliva Olive Oils & Balsamic Vinegars

06/13/2026

Beautiful morning at the Concord Farmers' Market, NH by the State House. We will be here today 830 am - 12 pm. Come check all of us out 🤗. We will not be open after the market at the store. We’re sorry for the inconvenience.

06/12/2026

Pairing of the Day: Blueberry Dark Balsamic and Lemon EVOO. This pairing is heaven with blue cheese or Feta on a Salad. This pairing goes awesome on Salmon, ice cream, Greek salad, chicken, pork, fish and so much more! You can try this pairing today at Celeste Oliva Olive Oils & Balsamic Vinegars (8 N Main Street, Concord NH) from 10 am - 3 pm (We will be closing store early due to Son's graduation from Pinkerton Academy). We will also have this lovely pairing at the Concord Farmers' Market, NH (by the State House) 830 am - 12 pm tomorrow. Our store will not be open after the Concord Farmers Market tomorrow. We are sorry for any inconvenience this may cause.

06/10/2026

Lemon Blueberry Donuts with Fused Lemon Olive Oil

Ingredients

For the donuts
¼ cup unsalted butter, melted and cooled
¼ cup Fused Lemon Olive Oil
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup buttermilk (not reduced fat)
1 ½ cups fresh or frozen blueberries

For the glaze
2 cups confectioners' sugar
2 tablespoons milk
1 tablespoon fresh lemon juice
Finely grated zest from one lemon

Instructions

Make the donuts
Preheat the oven to 425°F. Lightly spray three 6-cavity donut pans with nonstick cooking spray.
In a large bowl, whisk the butter, oil, and sugar together until combined. Add the eggs and vanilla and whisk until well combined.

In a separate bowl, add the dry ingredients: baking powder, baking soda and salt. Stir with a whisk to combine.
Add the flour mixture to the wet ingredients in three additions followed by the buttermilk. Whisk just until incorporated and no dry spots remain, ending with the remaining flour. The batter will be thick. Gently fold in the blueberries, so as not to crush them.

Transfer the batter into a disposable piping bag or zip-top bag with an opening cut large enough to accommodate the blueberries. Pipe the batter into the prepared donut pans, filling each cavity ⅔ full.

Bake for 7-9 minutes, or until donuts are lightly golden and spring back when pressed with your fingertip. Allow the donuts to cool for a couple minutes before removing from the pan.

Make the glaze
In a medium bowl, combine the confectioners' sugar, milk, lemon juice and zest. Stir until smooth, adding more milk if needed. While they are still warm, glaze the donuts and over a rack of parchment paper. The glaze will set as they cool.

Recipe and Picture from Veronica Foods
Celeste Oliva Olive Oils & Balsamic Vinegars 8 N Main Street, Concord NH

06/08/2026

06/06/2026

Celeste Oliva is at the Concord Farmers' Market, NH (by the State House) 830 am - 12 pm. Come check all of us out. We already got Strawberries 🤗

06/05/2026

Pairing of the Day: Pomegranate Dark Balsamic and Rosemary fused EVOO. This is a very savory pairing! It Is great on poultry, roasted potatoes, veggies, salad, pasta salad, fruit, salad, Caprese Salad and much more! You can try this pairing at Celeste Oliva Olive Oils & Balsamic Vinegars (8 N Main Street, Concord NH) 10 am - 4 pm today. We will also have this sublime pairing with us at the Concord Farmers' Market, NH (by The State House) 830 am - 12 pm tomorrow. If you miss us at the Concord Farmers Market we will be back in our store 1230 - 3 pm.

06/03/2026

Rosemary Roasted Potato Salad with Lemon Dijon Dressing

Ingredients:

2 lbs baby potatoes, halved
3 tbsp Rosemary Fused Olive Oil
Salt and pepper to taste
1/4 cup thinly sliced red onion
2 tbsp capers, drained
2 tbsp chopped fresh parsley
Optional: 2 hard-boiled eggs, sliced

Dressing:

2 tbsp Rosemary fused Olive Oil
1 tbsp Dijon mustard
2 tbsp Sicilian Lemon White Balsamic
1 tsp honey or maple syrup
Salt and cracked pepper to taste

Instructions:

Preheat oven to 425°F. Toss potatoes with Rosemary Olive Oil, salt, and pepper. Roast for 25–30 minutes until golden and crispy.

Let potatoes cool slightly. In a large bowl, combine roasted potatoes, red onion, capers, and fresh herbs.

Whisk together all dressing ingredients and drizzle over salad. Toss gently to combine.

Top with sliced hard-boiled eggs if using. Serve warm or chilled.

Recipe and Picture from Veronica Foods
Celeste Oliva Olive Oils & Balsamic Vinegars 8 N Main Street, Concord NH

05/30/2026

Our set up is a little different this morning at the Concord Farmers' Market, NH due to the wind. There is still a good many venders at the market from 830 to 12.