Celeste Oliva Olive Oils & Balsamic Vinegars

08/14/2026

Pairing of the Day: Blackberry Ginger Dark Balsamic & Persian Lime EVOO. This pairing is absolutely Devine! This pairing goes well on salads, chicken, fruit, desserts, ice cream, chicken, pork, fish. You can try this pairing today at Celeste Oliva Olive Oils & Balsamic Vinegars (8 N Main Street, Concord NH) 10 am - 4 pm. We will also have this delightful pairing with us tomorrow at the Concord Farmers' Market, NH (by The State House) 830 am - 12 pm. If you miss us at the Concord Farmers' Market, NH we will be back at Celeste Oliva Olive Oils & Balsamic Vinegars 1230 pm - 3 pm.

08/13/2026

Stovetop Popcorn

Ingredients

½ cup popcorn kernels
1½ tablespoons Baklouti Fused Olive Oil
1½ tablespoons Butter Infused Olive Oil
Black Truffle Sea Salt, to taste

Directions

In a large, heavy-bottomed pot with a lid, combine the Baklouti Fused Olive Oil and Butter Infused Olive Oil over medium heat.

Add 2–3 popcorn kernels and cover. When they pop, the oil is ready.

Add the remaining popcorn kernels in an even layer. Cover the pot and gently shake to coat the kernels in the oil.

Continue cooking over medium heat, occasionally shaking the pot, until the popping slows to 2–3 seconds between pops.

Remove from the heat immediately and transfer the popcorn to a large serving bowl.

While the popcorn is still warm, generously sprinkle with Black Truffle Sea Salt. Toss well and add more salt to taste.

Serving Tip:
Drizzle a small splash of Butter Infused Olive Oil over the popcorn just before serving to help the truffle salt cling to every bite while adding an extra layer of rich, buttery flavor.

You can also use whatever Olive Oil you like. They're all good!

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

08/08/2026

Celeste Oliva at Concord Farmers Market (by the State House) 830 am - 12 pm. Come check all of us out 🤗

08/07/2026

Pairing of the Day: Suyo Cucumber White Balsamic Vinegar and Jalapeño Fused EVOO. This is a very savory pairing with some heat! This pairing goes great on chicken, salad, pork, steak, cucumber salad, tomato salad, fish and much more. You can try this incredible pairing at Celeste Oliva Olive Oils & Balsamic Vinegars (8 N Main St, Concord, NH) 10 am - 4 pm today. We will also have this amazing pairing at the Concord Farmers' Market, NH tomorrow (by the State House) 830 am - 12 pm. If you miss us at the Concord Farmers' Market, NH we will be back at Celeste Oliva Olive Oils & Balsamic Vinegars 1230 pm - 3 pm.

08/05/2026

Wild Rice & Mushroom Stuffed Acorn Squash

2 medium-sized acorn squash
4 Tablespoons Ultra-Premium olive oil
8 oz. mushrooms, sliced
1 large shallot, chopped
2 celery stalks, chopped
2 cups chicken or vegetable broth
1 ¼ cups wild rice blend, uncooked
½ cup toasted walnuts, chopped
½ teaspoon fresh or dried thyme
¼ cup fresh parsley, chopped
1 tablespoon Garlic Infused Olive Oil
2 teaspoons sea salt
Fresh ground pepper to taste
½ cup fresh grated Parmesan (optional)

INSTRUCTIONS
ACORN SQUASH
To bake the acorn squash, reheat your oven to 400ºF and line a baking sheet with parchment paper.
Cut each acorn squash in half lengthwise and remove the seeds/strings. Rub the cut sides with 1 tablespoon of garlic olive oil. Season each half with salt and pepper.
Lay them cut side down on the baking sheet and roast for about 30-40 minutes, or until a fork easily pierces through the center.
Remove the squash from the oven and allow it to cool on the baking sheet for 15 minutes before handling.
WILD RICE AND MUSHROOMS
Prepare the stuffing while the acorn squash is in the oven.
Sauté the onion and celery in a saucepan with a bit of olive oil oil, just until they begin to change color and texture. About 5 minutes.
Add the broth, wild rice, and thyme to the pot. Cover and bring to a simmer. Lower the heat and simmer for 40-45 minutes, or until the rice is fully cooked. If the rice is still firm after cooking, add 1-2 Tablespoons broth and cook slightly longer.

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

08/04/2026

We have a brand new white balsamic! The Elderflower White Balsamic is very light & floral. It’s absolutely delicious🤗.

The Garlic Stuffed Olives are now back in.

The Elderflower White Balsamic Vinegar is delicately crisp and juicy. It captures the intoxicating floral aroma of honeysuckle-like elderflower blossoms. It is blended with our Ultra Premium White Balsamic. It has 4 % acidity. It pairs well with Jalapeño EVOO, Baklouti EVOO, Lemon EVOO, Blood Orang...

08/01/2026

Beautiful day at the Concord Farmers' Market, NH (by the State House) 830 am - 12 pm. Come check all of us out 🤗

07/31/2026

Pairing of the Day: Lavender Dark Balsamic & Herbes De Provence EVOO. This pairing reminds me of Summer! Who doesn't like Lavender and herbs 🤗.

This pairing goes great on chicken, fish, veggies, salad, pork, lamb, Caprese 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 pairing with us tomorrow at the Concord Farmers' Market, NH (by the State House) 830 am - 12 pm. If you miss us at the Concord Farmers Market we will be back in our store (8 N Main Street, Concord) 1230 am - 3 pm.

07/29/2026

Calabrian Pesto Crab Cakes

Ingredients

1 lb jumbo lump crab meat
½ cup panko breadcrumbs
¼ cup mayonnaise
1 large egg
1 tbsp Dijon mustard
1 tbsp Ultra Premium White Balsamic
1 tsp lemon zest
2 tbsp green onions, finely sliced
2 tbsp fresh parsley, chopped
½ tsp kosher salt
¼ tsp fresh cracked black pepper
4 tbsp Spicy Calabrian Pesto Infused Olive Oil
lemon wedges
extra chopped parsley

Instructions

In a bowl whisk together – mayonnaise, egg, Dijon mustard, UP White Balsamic and lemon zest. Stir in the green onions, parsley, salt, and pepper.

Add the crab and panko. Gently fold together just until combined careful to keep the crab in large pieces so the cakes stay tender.

Shape into 6-8 crab cakes, about 1 inch thick. Place on a tray and refrigerate 30 minutes to help them hold together.

Heat Spicy Calabrian Pesto Infused Olive Oil in a skillet over medium heat.

Cook crab cakes for 4 minutes per side until golden brown and crisp. Serve topped with parsley, lemon wedge and remoulade.

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