Red Wing Olive Oils

07/04/2026

Fourth OF July
Hours 10-4
Happy 250 years of Freedom

01/09/2026

New Winter hours:

Monday-Weds: 11-5
Thursday:11-6
Fri & Sat:11-5
Sunday:11-3

Stay warm everyone!

08/27/2025

01/20/2025

Labor Day Open Regular Hours 10-6

Send a message to learn more

12/24/2024

Happiest of holidays to everyone! We will reopen Thursday the 26th at 10 am. Thank you for a fantastic season!

12/24/2024

Closed at 2 p.m. on Christmas Eve and all day on Christmas. MERRY CHRISTMAS

11/23/2024

Herb Crusted Roast Beef
3 lb boneless beef eye round
1/4 cup + 2 Tbsp Oregano Fused Olive
1/4 cup Garlic Infused Olive Oil
2 gloves of garlic
1 bunch of Italian leaf parsley, leaves only
2 sprigs of Rosemary, leaves only
1 bunch of Cilantro
8 sprigs of Thyme, leaves only
2 Tbsp mustard powder
1 tsp Pink Himalayan Salt
Freshly ground Green Peppercorn
Preheat oven to 350 degrees.
In a food processor combine, 1/4 cup of the Oregano & Garlic olive oil with all the herbs and 1/2 tsp of sea salt. Blend until a loose paste. Set aside.
Season Beef tenderloin with 1/2 tsp of sea salt and freshly ground peppercorn. In a large sauté pan heat the last 2 Tbsp of Oregano olive oil. Once hot, sear beef on all sides, until nicely caramelized, 8 to 10 minutes. Remove and place on a wired sheet tray.
Coat the top of beef with the herb mixture. And bake for 45 minutes to get a medium rare temperature, 125 degrees reading on a food thermometer. Let rest for 10 minutes before carving. Here I am serving the Beef with Potatoes coated with homemade pesto. Enjoy.

11/06/2024

Maple Balsamic Bacon
1 package of bacon of your choice
1/4 cup of Maple Balsamic
Preheat your oven to 400°F. Line a baking tray with parchment paper, then place the bacon side-by-side on the tray. Bake until bacon is nice and crispy. I used turkey bacon here, so it only took about 10 minutes to crispy up. Then brush the balsamic over the just the top of the bacon and bake for a few more minutes until balsamic is sticking to the top of the bacon. Serve with breakfast, or on a burger. Easy and delicious!

11/02/2024

Tuscan Herb Scallop Potatoes
This is a great dish for your Thanksgiving Table!
6 Tbsp. Tuscan Herb plus more to grease baking pan
1/4 tsp. Black Truffle sea salt
6 medium russet potatoes (about 2 1/2 pounds), scrubbed, 3 potatoes peeled, and all cut into 1/4-inch crosswise slices
2 shallots, thinly sliced
2 tablespoons all-purpose flour
2 cups heavy cream
1 cup milk
8 ounces Gruyere cheese, grated (about 2 cups)
1/2 teaspoon freshly ground black pepper
1/2 cup flat leaf parsley, for garnish

Preheat the oven to 350°F. Use a basting brush and 2 tsp Tuscan Herb olive oil and grease a 9 x 13-inch baking dish. I used a pretty baking pan for holidays.
Bring a large pot of generously salted water to a rolling boil. Add the potatoes and simmer until just tender but not falling apart, about 8 minutes. Drain thoroughly and set aside.
In a medium saucepan, heat the 6 tablespoons of Tuscan Herb Olive Oil over medium heat. Add the shallots and sauté over medium-low until softened and fragrant, about 30 seconds. Increase the heat to medium, whisk in the flour, and cook, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes.
Whisking constantly, slowly pour in the cream and milk and continue whisking until the sauce is smooth.
Add the Gruyere, 1/4 teaspoon salt, and the pepper and cook, whisking gently, until the cheese is melted.
Arrange the potatoes in the prepared baking dish and pour the sauce over them. Bake until warmed all the way through and lightly browned on top, 25 to 35 minutes. Top with the chopped flat leaf parsley and serve.

10/30/2024

Roasted Butternut Squash w/ Ricotta Salata
For the Roasted Butternut Squash
1 medium butternut squash peeled, and cut in to 3″-4″ “sticks” no more than 1″ thick
2 tablespoons of intense UP Extra Virgin Olive Oil such as Picual, Hojiblanca
2 tablespoons of Ripe Peach White Balsamic
1 teaspoon sea salt
freshly ground pepper

Preheat the broiler or oven to 500 F. and adjust the rack to the highest position in the oven. Whisk to combine the oil and vinegar thoroughly. Toss the butternut squash with the mixture and arrange the squash in a single layer on a shallow, lined baking sheet. Liberally season the squash with salt and pepper.

Roast the squash for 10 minutes per side, flipping half way through, until the edges turn golden brown.

Toasted Pumpkin Seed & Sage Pesto
1/4 cup tightly packed fresh sage leaves
1/3 cup + 1/4 cup shelled, toasted pumpkin seeds
1/3 cup super fruity Medium intensity EVOO or Mushroom Sage Olive Oil, or Garlic Infused Olive Oil
1/3 cup + 1/3 cup ricotta salata, feta, or grated Pecorino can be used as a substitute
sea salt and pepper to taste

In the bowl of a food processor or jar of a blender, add the sage leaves, 1/3 cup of toasted pumpkin seeds, olive oil, and cheese. Process until the paste is fine in consistency. Season with salt and pepper to taste.

To Assemble
Arrange the butternut squash on a decorative platter. Drizzle the pesto all over the butternut squash, followed by the reserved toasted pumpkin seeds, and the reserved cheese. Serve warm.