Park City » At Mountain Town Olive Oil, customers journey through France, Greece and Spain. They linger in Italy, get a taste of Tunisia and then stop at Australia, all before reaching the cash register. About 40 different extra virgin olive oils and balsamic vinegars from all over the world are sold at the four-month old Park City specialty store. Those who venture into the tiny shop, inside the Park Hotel at 605 Main St., immediately notice the shiny, stainless steel containers called fustis, which look like milk cans with a spigot. Each one holds a different oil or vinegar and allows visitors to sample the offerings.
"I felt like it would be helpful to give people an opportunity to try before they bought it," said owner Jessica McCleary, who moved to Utah two years ago to take a job in online merchandising and internet marketing. Some customers want to taste oils from a specific region, while others "can spend an hour tasting and figuring out what they want to buy."
While living in California, McCleary owned her own business importing home decor from Mexico. When she moved to Utah, she wanted to start another small business with niche appeal. She modeled Mountain Town after a similar store in Sedona, Az., another resort town with a year-round population base.
"Olive oil speaks to a passion of mine: cooking," said the 37-year-old, who enjoys experimenting with different olive oils. Some are good for sauteing vegetables, others are good for drizzling on salads or bread dipping, while still others can be used for baking.
"Just like wine, there's one for every occasion," she said.
Healthy alternative » Over the last decade, olive oil has moved from a luxury item to a regular cooking ingredient because of its health benefits. Studies have shown that olive oil -- and other oils high in monounsaturated fat -- may help lower the risk of heart disease, breast cancer and high cholesterol.
Savvy consumers also are drawn to extra virgin olive oil for its superior taste, which can range from fruity to peppery.
About 98 percent of the world's olive oil comes from the Mediterranean region -- mainly Italy, Greece, France and Spain -- where the cultivation of olives date back more than 6,000 years, according to the North American Olive Oil Association. But other areas in South America, Australia and the United States -- namely California -- are breaking into the industry.
Around the world » Oils from just about every continent can be found at Mountain Town. The store generally carries about 20 different extra virgin olive oils -- the highest grade available -- and 20 balsamic vinegars, said McCleary. The majority cost around $15 for 375 ml bottle.
Besides traditional olive oils, Mountain Town carries several flavored oils, including chipotle, wild mushroom and sage, Meyer lemon, and Blood orange. The best seller is the Tuscan herb, infused with Italian basil and oregano. The black and white truffle oils are the most expensive at $31.95 and $34.95.
There are just as many flavors of balsamic vinegars: fig, black cherry, raspberry, currant, coconut, cinnamon pear, wild blueberry and even a dark chocolate that's "good enough to drink for dessert," said McCleary. The shop's prize, however, is an 18-year-old aged balsamic vinegar.
Deciding on a favorite olive oil or vinegar is subjective, the owner says.
"Some people like an olive oil that is light and doesn't have a grassy, peppery taste," McCleary said. "Other people want as much flavor as they can get. There's a broad spectrum from mild and clean to big and bold. It's similar to wine: Everyone has a different palate."
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
2 cups sugar
1 cup Meyer lemon-flavored olive oil
3 tablespoons grated lemon zest
2 teaspoons vanilla
4 large cold eggs plus 1 cold egg yolk
1/2 cup vanilla soy milk
1/2 cup sour cream
Glaze:
1 cup powdered sugar
Zest and juice of one lemon
Preheat oven to 350 degrees. Grease and flour 2 loaf pans or line with parchment. Mix the flour, baking powder and salt thoroughly in a large bowl and sift together. Set aside. In the bowl of a stand mixer, using the whisk attachment, beat the sugar, lemon olive oil, lemon zest and vanilla on high speed until well blended. Add the eggs one at a time, beating well after each addition. Beat for 3-5 minutes until mixture is thick and pale yellow. In a small bowl, combine the soy milk and sour cream. Stop the mixer and pour in half of the soy milk mixture. Beat until blended. Add half of the flour and mix. Repeat with remaining soy milk mixture and then the remaining flour. Divide the batter equally into prepared loaf pans. Bake for 50 to 60 minutes or until a skewer comes out clean. Remove from oven and cool the pans on a rack.
Combine all the glaze ingredients. Add more powdered sugar if the glaze is too runny. Drizzle glaze over cake while cake is still warm.
Servings » 2 loaves
Source » Jessica McCleary, Mountain Town Olive Oil
Not all olive oils are created equal. Here are some terms commonly found on labels that consumers should understand before they buy:
Cold-pressed » The process that uses pressure -- not heat -- to extract the oil from the ripe olives. It produces olive oil with a low acidity.
Extra-virgin olive oil » Oil from the first cold pressing of olives without refining. It contains 1 percent acidity and is considered the finest and fruitiest of olive oils. It's also the most expensive.
Virgin olive oil » This oil, which also is from the first pressing, has a slightly higher acidity level, between 1 and 3 percent. While it's not refined, it has a milder taste than extra virgin olive oil.
Olive oil » A blend of lower-quality virgin olive oil, which goes through a refining process that creates a light-colored and flavored oil.
Light or mild » A variation of olive oil (above) that's highly refined, with the "light" refering to the taste and color. It has the same amount of calories and fat as other olive oils.
Blend » When a less expensive vegetable oil, such as canola, is added to virgin olive oil. This is less expensive than pure olive oil.
Source: The Food Lover's Companion and www.oliveoilsource.com.
1 cup extra virgin olive oil, (Arbequina variety suggested)
2 large yellow onions, sliced
3 garlic cloves, minced
1 pound medium round potatoes
11/2 pounds medium tomatoes
3/4 pound zucchini
1 tablespoon fresh thyme
11/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
5 ounces Gruyere cheese, shredded
Preheat the oven to 375 degrees. Brush a 9-by-13-by-2-inch baking dish with olive oil. In a medium sauté pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish. Slice the potatoes, zucchini, and tomatoes in 1/4-inch-thick slices. Place them alternately in the dish on top of the onions, as tight as possible in a single layer. Sprinkle with salt, pepper, thyme and drizzle with 2 more tablespoons of olive oil. Cover the dish with aluminum foil and bake for 30 to 40 minutes, until the potatoes are tender. Uncover the dish, sprinkle with cheese, and bake for another 20 to 30 minutes, or until browned. Serve warm.
Servings » 6 to 8
Source » Jessica McCleary, Mountain Town Olive Oil
2 egg yolks
2 teaspoons crushed garlic, optional
11/2 teaspoons salt
1 tablespoon fresh lemon juice
1 cup extra virgin olive oil*
Pulse the yolks, garlic, salt and lemon juice in the bowl of a food processor or blender until well mixed. Slowly, drop by drop; begin adding the olive oil while blender is running. Once the mixture begins to thicken, pour olive oil slowly in a steady stream. Continue until all oil is used and the mixture is thick and properly emulsified. Use on sautéed vegetables, pasta, meat, fish or cheese.
* Options: Use olive oils flavored with garlic, chipotle, lemon, Persian lime.
Servings » 1 cup
Source » Jessica McCleary, Mountain Town Olive Oil
Where » Mountain Town Olive Oil, 605 Main Street (inside the Park Hotel), Park City
Hours » Monday through Wednesday, 10 a.m. to 6 p.m.; Thursday through Saturday, 10 a.m. to 8 p.m.; Sunday noon to 5 p.m.
Specialty » Carries more than three dozen different extra-virgin olive oils and balsamic vinegars from around the globe. Customers can sample the flavors before buying.
Cost » About $15 for 375 ml bottle. Bottles of black and white truffle oil cost $31.95 and $34.95, respectively
Information » 435-649-1400; Web site coming soon at www.mountaintownoliveoil.com
