Olive and Vyne’s Tasting Room in Eagle Turns Meals into Conversations
By Liza Long
Photography by John Webster
Are you looking for a simple way to transform your simple summer salad into haute cuisine? Do you need a special gift for a wedding or birthday celebration, one that will showcase your good taste and make their taste buds sing? Olive and Vyne Tasting Room owners Hope Manna and Kellie Allred offer 26 varieties of traditional and infused balsamic vinegars, infused olive oils, and extra virgin olive oils from around the world—and they want you to start thinking beyond salad.
“It’s a unique experience,” says Allred, showcasing the clean, bright, modern tasting room lined with shiny, stainless steel Italian-made fusti’s, specially designed containers filled with delicious white, dark, and infused vinegars and oils just waiting to be savored.
“We wanted our clients to have a relaxed, almost quaint experience. It’s perfect for a date night or an evening out with the girls.”
Olive and Vyne is the realization of a dream three years in the making for Allred and Manna, whose last venture was producing a documentary film written by Manna and directed by Allred titled, “Keeping the Promise Alive,” released in July of 2013. Allred, who was born and raised in Idaho, spent 25 years in the entertainment industry as a producer and director. “Keeping the Promise Alive” tells the story of an Eagle family’s search for Captain Harry Cecil Moore, a Korean War pilot who is still missing in action. Manna, a New Jersey native of Italian descent, was inspired by her mother’s home-cooked meals and wanted to share that experience with others. Manna and Allred, who both love to cook, spent a year researching the best suppliers and products before launching their Tasting Room in Eagle’s North Channel Center this year.
“Our passion is education,” Manna says. “We want people to learn how to use our oils and vinegars to really make an impact in their dining experience.”
“Our paired vinegars and oils can help you to transform a simple side dish into a conversation,” Allred adds. She says her personal favorite infused vinegar is the Idaho-inspired huckleberry. When I tried several varieties one afternoon, I gravitated immediately to the tart, thick black currant balsamic. Paired with basil infused golden olive oil, it’s a treat with bread, on pasta, or tossed with garden greens. Best of all, Olive and Vyne’s commitment to quality doesn’t come with a high price point. Their infused and traditional olive oils and balsamic vinegars are priced well below similar products from online retailers.
At their ribbon cutting ceremony in May, Allred and Manna partnered with other North Channel Center establishments to showcase culinary possibilities. Offerings included pulled pork with Cherry Bordeaux or Espresso Bean balsamic vinegar paired with Blood Orange extra virgin olive oil, fresh strawberries with 25 Star White or Black Current balsamic vinegar, cherry tomatoes drizzled in basil infused olive oil, Raspberry Dream cupcakes from Lilly Jane’s Cupcakes, with California Mission extra virgin olive oil and Raspberry balsamic vinegar, and Bittersweet Chocolate with Orange balsamic drizzled over vanilla ice cream from Cold Stone Creamery. The Tasting Room also features gourmet olives and asiago parmesan dipping sauce.
If your mouth is watering, explore the possibilities of good taste today with a visit to Olive and Vyne.
For more information:
Olive and Vyne
10 am to 6 pm Tuesday through Friday, 10 am to 3 pm Saturday and Sunday
600 South Rivershore Lane, Eagle
939-6775
Espresso Bean balsamic vinegar and naturally flavored Blood Orange Extra Virgin Olive Oil Marinade
Marinade:
2 pounds of your favorite steak
2 tablespoons of Olive and Vyne Espresso Bean balsamic vinegar
1.5 tablespoons of Olive and Vyne Blood Orange naturally flavored extra virgin olive oil
Cracked pepper to taste
Salt to taste
Grill:
Whisk the balsamic vinegar and extra virgin olive oil until you get a nice thick consistency.
Silicone brush the meat to cover all sides
Marinade for 1 hour (or up to 3 hours if you are not in a rush)
Grill to desired temperature and baste with remaining mixture.
Bon Appetite!
