The Olive Bin

To celebrate hitting 9,000+ followers on Facebook (woo!!!), we’re giving away some goodies 🎁

Mention “9K” to one of our team members during your next trip to The Olive Bin to get one of our new scrapers for FREE!

These nifty little utensils are great for getting every last bit of goodness out of a can or jar, whether you’re scraping out apple butter, pumpkin pie filling, or any beloved jam/jelly/preserve.

This freebie deal only runs through the end of October, so don’t hesitate! Your scraper awaits! 🧡

Happy October!

Orange Olive Oil and Raspberry Balsamic Vinegar are the Flavors of the Month!!! Arguably the 🍬 sweetest 🍫 and the 🍂 orangest 🎃 month, October's featured flavors had to follow suit.

Both are 10% off from 10/1-10/31. Plus, you can snag a FREE 60ml bottle of either flavor when you check in at the store on social media!

There’s no such thing as a sad salad at The Olive Bin. Use our September Flavors of the Month and some seasonal produce to build one of our favorites... Apple Walnut Salad! 🍏

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

2 T of The Olive Bin’s Walnut Oil
2 T of The Olive Bin’s Green Apple Balsamic Vinegar
1 T of grainy Dijon mustard
2 tsp maple syrup
Salt and pepper to taste
6 C mixed greens
1 apple, chopped
1/2 C crumbled feta cheese
1/2 C chopped walnuts
1/2 C dried cranberries

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

1. In a serving bowl, whisk together the walnut oil, apple balsamic, mustard, maple syrup and salt and pepper to taste.

2. Add in the mixed greens and massage to coat in the dressing.

3. Sprinkle the top of the salad with apple, feta, walnuts and cranberries. Serve immediately.

It should yield 4 servings if served as a side dish, but 2-3 servings if served as a main!

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Find more recipes at https://www.theolivebin.com/ 🍽️

New season = updated inventory! The following products are officially BACK IN STOCK:

🍲 Soups: Italian Wedding, Minestrone, and Pasta e Fagioli
🥨 Soft Pretzel Mix
🫒 Feta Cheese stuffed Olives and Bleu Cheese stuffed Olives
🍯 All Purpose BBQ Rub and Honey Glaze Rub

Stop by The Bin sometime soon to check ‘em out and get ideas for incorporating them into recipes, weekly meal prep, and more!

Time for another MEET THE TEAM! Everyone, say hi to Jaycee!

Jaycee joined our team in July after earning her culinary degree 👩‍🍳 Her favorite TOB flavors are Butter Olive Oil and Cilantro & Roasted Onion Olive Oil. Like any true chef, she loves to develop recipes. Some recent ones she wrote are the Three B Salad and Honey BBQ Cheez Its, which you can find on our website! (spoiler alert: THEY’RE DELICIOUS!)

When Jaycee’s not at The Bin, you can catch her hanging out with her cats, traveling, or cooking!

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Recipes: https://www.theolivebin.com/recipes/

As of today, it's officially 🍂FALL🍂 which means we’ve gotta share one of our most autumnal recipes. With these 𝐌𝐚𝐩𝐥𝐞 𝐁𝐚𝐥𝐬𝐚𝐦𝐢𝐜 𝐆𝐥𝐚𝐳𝐞𝐝 𝐏𝐮𝐦𝐩𝐤𝐢𝐧 𝐏𝐨𝐩𝐭𝐚𝐫𝐭𝐬, you get nostalgia, you get seasonal flavors, and you get a sweet treat for breakfast... (f)all in one! 🎃

Recipe:

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
𝑁𝑢𝑚𝑏𝑒𝑟 𝑂𝑓 𝑆𝑒𝑟𝑣𝑖𝑛𝑔𝑠: 4

FOR THE POPTARTS:

1 refrigerated pie crust roll
1/2 C canned pumpkin
1/4 C brown sugar, packed
1/2 tsp The Olive Bin's Maple Balsamic Vinegar
1/4 tsp pumpkin pie spice
Dash of salt

FOR THE GLAZE:

1/2 cup powdered sugar
1 T The Olive Bin's Maple Balsamic Vinegar
1 tsp milk

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

1. Preheat oven to 375F. In a medium bowl, combine pumpkin sugar, balsamic, pumpkin pie spice, and salt. Mix completely and set aside.

2. Turn your pie crust out onto a floured surface. With a rolling pin, roll your crust into a very thin rectangle, 6x22 inches.

3. Cut into 8 even rectangles. Place a rectangle on a baking sheet and spoon a large dollop of pumpkin mixture into the center of it, leaving enough room for the crimping. Top with another pie crust piece and press down on the edges. Using a fork, crimp the edges by placing the tip of your fork about 1⁄2 inch over the edge of the poptart.

4. Repeat these steps for the remaining 3 poptarts. Bake for 9-11 minutes, until edges are lightly browned. In a small bowl, mix together all the ingredients for the glaze. Once poptarts have cooled, spoon the glaze over the top of them and wait until glazed hardens. Enjoy!

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Find more recipes at https://www.theolivebin.com/recipes/

Happy Friday! What a great day to meet our three new EVOOs from Chile: Frantioto, Koroneiki, and Picual 🫒

These oils are made from olives that were pressed in May, so they’re quite literally the FRESHEST olive oils you can find 🙌 Stop by sometime and give them a taste – they’re fabulous!

More family photos! Our Head Olive Traci is a great aunt to baby Isla, Teresa is Isla’s great grandma, and Marilyn is her great-GREAT grandma.

We're all sporting our bows from HoneyDoo Boutique! Thanks, Brittany, for your help getting these tied for us!! 🎀

Happy Grandparents’ Day! This year, we’re celebrating something particularly GRAND. Traci’s sister's family officially has five living generations 😮 check this out: Traci’s mom Marilyn (TOB’s biggest fan!) recently witnessed her grandson become a grandfather!!

Picture (starting bottom-left, clockwise): Marilyn (1936), Teresa (1957), Nick (1979), Joscelynn (2001), and Isla (2026).

Check out our new and back-in-stock products!

🫜 Sweet Fire Pickled Beets are the new kids on the block
🍫 Dark Chocolate Balsamic and all of our bread mixes are back in stock! 🥖

Which one(s) are you most excited to try?