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Life without olives
          is the pits!


Balsamic Bloody Mary

(Courtesy of a dedicated Extra Virgin customer!)

Serves 4


  • 24 ounces V8 juice
  • 1 teaspoon celery seeds
  • 1 tablespoon freshly ground black pepper, preferably Tellicherry peppercorns
  • 1 lime, juiced
  • 1 lime cut into 4 wedges
  • 1 lemon, juiced
  • 3 tablespoons freshly grated horseradish, divided
  • 4 teaspoons Curry Mango Balsamic Vinegar
  • 8 ounces Vodka
  • 4 celery ribs, with leaves
  • 8 Extra Virgin Private Label olives stuffed with your choice of garlic, habanero, jalapeno, capers, onions or sun-dried tomatoes
  • Hot pepper sauce to taste


In a 2 quart pitcher, combine the V8, celery seed, ground pepper, lemon and lime juices, 2 tablespoons of the horseradish, Curry Mango Balsamic, and hot pepper sauce. Stir well, cover and refrigerate for 1 hour.

Rim four 12 ounce, glasses with fleur de sel (optional). Fill each glass with ice. Add 2 ounces of vodka. Top with 6 ounces of V8 mix.

Sprinkle each glass with the remaining horseradish, add a celery stick, and two olives on a cocktail pick. Squeeze one wedge of lime before dropping the wedge into the glass. Serve to your very best friends!

From our best area chefs:

Love going to Extra Virgin an Olive Ovation. I want to have everything there in my pantry.
- Ben Poremba, Olio, Elaia

Marianne Prey is a wealth of knowledge. Every time I go in there, I learn something new about olive oil.
- Gerard Craft, Niche, Brasserie, Taste, Pastaria

I like Extra Virgin An Olive Ovation for imported mustards, vinegars and olive oils. Incorporating these ingredients into a dish can change it significantly. For instance, a Zinfandel vinegar over a dessert is divine, and mustard in a soup is quite amazing.
- Natasha Kwan, Frida's Deli