1 4-pound fresh duck or two 8-ounce duck breasts 1/2-pound fresh turkey meat, ground 1 teaspoon kosher salt If you like olives, chances are you'll enjoy Jimtown Store's Olive Salad. We developed this product for our country store when we opened in 1991. We wanted to create an alternative condiment for our sandwiches, but we had no way of knowing how popular our Olive Salad would become. From the beginning, the seemingly endless variations became apparent. We now consider our Olive Salad an essential ingredient, ready to use whenever olives are appropriate. Now our Olive Salad is available for you to enjoy. Use it sparingly, as you will find that a little bit will yield very satisfying and economical results. If you like olives, you will find that Olive Salad enhances a variety of foods and will incorporate beautifully into recipes calling for olives. Our Olive Salad will keep indefinitely under refrigeration. If it appears a bit dry, "feed" it with your favorite oil. Occasionally stir it with a spoon to refresh it. Try brushing it on swordfish, chicken, steak or lamb before baking or broiling. Add a few tablespoons in a jar of good tomato sauce over pasta For fresh pasta simply fold 1/2 cup into your favorite dough Blend with cream cheese or low-fat ricotta for a spread Add some to vinaigrette Brie and Olive Salad is good on crackers or bread for a memorable hors d'oeuvres. Layer the bread with Brie and top with a dollop of Olive Salad. Brie & Olive Salad on Baguette Our most-requested sandwich is one good hours after being made. The heady, olive-scented oil marinates into the bread, improving its flavor. (Great with greens and seasonal tomatoes). 1/3 baguette 2 Tbls Jimtown's Olive Salad 3 oz Brie cheese (rind removed) Grilled Provolone & Olive Salad Provolone cheese melts beautifully into the olives & oil. 2 slices of your favorite bread (we like focaccia) 4 thin slices of Provolone 2 Tbls Jimtown's Olive Salad Other Sandwich Favorites Spread the Olive Salad lightly on both sides of your favorite bread. We recommend it with mild smooth cheeses (Brie, cream cheese, Provolone, creamy goat) and most meats (turkey, roast beef, salami, Mortadella.) Add it to tuna, chicken or egg salad... the possibilities go on and on. Try: Turkey or roast beef with Olive Salad Tuna & Olive Salad Chicken salad with Olive Salad blended in! Prosciutto, Provolone & Olive Salad Tomato Arugula, & Olive Salad Serve with sliced baguette or chips, or use warm as a sauce for pasta. 1 large bunch Arugula (or watercress) 6 Roma tomatoes 1/2 cup Jimtown's Olive Salad 2 Tbls Olive oil 1/4 tsp Crushed red pepper flakes 1 lemon, juiced Wash, pat dry and chop the greens. Blanch, peel and dice the tomatoes. Stir in the remaining ingredients and chill. Return to room temperature before serving. Olive Salad & Jack Quesadillas Non-stick cooking spray 4 10" tortillas 3/4 pound Jack cheese 1/3 cup sliced scallions (about 2) 1/2 cup Jimtown's Olive Salad Lightly spray a large skillet and warm over medium heat. Lay one tortilla in the pan and spread half of the cheese, half of the scallions, and 1/4 cup of Olive Salad. Lay a second tortilla on top and weigh down with a plate. Cook for 2-3 minutes until the bottom is crisp. Remove the plate and with a spatula, turn the quesadilla and cook for another 2-3 minutes until the bottom is crisp. Cut into 6-8 wedges and serve. Repeat this process for a second serving. Serves 4-6. Crostini with Goat Cheese & Olive Salad Preheat oven to 350 degrees. Brush thinly sliced baguettes with olive oil and toast lightly. Spread with your favorite creamy goat cheese and top with Olive Salad. Olive Cream Cheese or Low-Fat Ricotta Spread 8 oz cream cheese or low-fat Ricotta 4 Tbls Jimtown's Olive Salad Soften cream cheese (or Ricotta) and blend with 3 Tbls. Olive Salad in a food processor. Fold in the remaining tablespoon of Olive Salad. Refrigerate for several hours or overnight for the flavor to develop. Olive Aioli 3 egg yolks at room temperature 3 Tbls Fresh lemon juice 3 minced garlic cloves 1 Tbls Dijon mustard 3/4 tsp salt 1 cup corn oil 2/3 cup olive oil 1/3 cup Jimtown's Olive Salad Blend first five ingredients in a food processor. Add oils in a slow, steady stream to emulsify. Fold in Olive Salad and chill. Olive Vinaigrette 2 garlic cloves 1/3 cup Balsamic vinegar 1/3 cup Jimtown's Olive Salad 1/3 cup extra virgin olive oil 1/4 tsp freshly ground black pepper 1/4 tsp kosher salt Smash the garlic cloves, place all of the ingredients in a jar and shake to combine. Keeps well under refrigeration. Little Savory Olive Scones Preheat oven to 450 degrees. Sift together dry ingredients: 1 3/4 cup flour 1 Tbls baking powder 1 tsp sugar 1/2 tsp salt 1/3 cup grated Asiago cheese Cut into the above (until size of small peas) 1/4 cup cold sweet butter Beat lightly with a fork in another bowl: 2 eggs (reserve 2 Tbls of the eggs) add: scant 1/3 cup cream 1/3 cup Jimtown's Olive Salad Make a well in the dry ingredients. Pour in the liquid. Combine with a few swift strokes. Place dough on a lightly floured board. Roll into a rectangle 3/4" thick. Cut with a knife into 12 "diamonds." Brush with reserved egg and dust with 2 Tbls Asiago. Bake on an ungreased cookie sheet for 15-20 minutes until golden. Transfer immediately to a rack to cool. Ricotta Filling for Ravioli or Tortellini 15 oz Ricotta 1/2 cup Jimtown's Olive Salad 1/2 cup grated Asiago or Parmesan 1/2 tsp salt 2 Tbls minced parsley Combine all ingredients. Risotto with Olives We love this with steak, chicken and duck. 1 1/2 cups rice (preferably Arborio) 5 - 6 cups chicken or vegetable stock, heated 2 Tbls finely minced shallots 3 Tbls sweet butter 2 Tbls olive oil 1/2 cup Asiago cheese 1/2 cup Jimtown's Olive Salad 2 Tbls chopped parsley 2 tsp fresh lemon juice freshly ground black pepper SautŽ the shallots in olive oil and 2 tablespoons butter until soft. Add rice and cook about 5 minutes. Add in simmering stock, 1/2 cup at a time, waiting until liquid is absorbed before adding more stock. This process will take 20-30 minutes. When the rice has achieved the desired consistency, stir in Olive Salad, parsley, lemon juice, and remaining butter. Add salt and pepper to taste. Yields 6 side dish portions. JIMTOWN STORE has been an Alexander Valley landmark since 1893. In addition to freshly prepared foods, specialty cheeses, and home-baked goods, there are selected local products, toys, and eclectic American antiques for sale. Jimtown Store is open everyday except Wednesday. Our hours vary seasonally - please call ahead. Hoc in qui existimat fieri potuisse, id est, mundum effici ornatissimum et pulcherrimum ex eorum corporum concursione fortuita. Non intelligo, cur non idem putet si innumerabiles unius et viginti formae litterarum, vel aureae, vel qualeslibet, aliquo coniiciantur, posse ex his in terram excussis annales Ennii, ut deinceps legi possint, effici. Hoc in qui existimat fieri potuisse, id est, mundum effici ornatissimum et pulcherrimum ex eorum corporum concursione fortuita. Non intelligo, cur non idem putet si innumerabiles unius et viginti formae litterarum, vel aureae, vel qualeslibet, aliquo coniiciantur, posse ex his in terram excussis annales Ennii, ut deinceps legi possint, effici. Hoc in qui existimat fieri potuisse, id est, mundum effici ornatissimum et ex eorum corporum concursione fortuita. Non intelligo, cur non idem putet si innumerabiles unius et viginti formae litterarum, vel aureae, vel qualeslibet, aliquo coniiciantur, posse ex his in terram excussis annales Ennii, ut deinceps legi possint, effici. Hoc in qui existimat fieri potuisse, id est, mundum effici ornatissimum et pulcherrimum ex eorum corporum concursione fortuita. Hoc in qui existimat fieri potuisse, id est, mundum effici ornatissimum et pulcherrimum ex eorum corporum concursione fortuita. Non intelligo, cur non idem putet si innumerabiles unius et viginti formae litterarum, vel aureae, vel qualeslibet, aliquo coniiciantur, posse ex his in terram excussis annales Ennii, ut deinceps legi possint, effici.