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The Branch Olive Oil Co.
The Branch is proud to be partnering with the BellyCard loyalty program starting next week. This will give us the opportunity to reward our loyal customers for their business with exclusive offers/deals as well as a point based system of rewards. We urge you to get ahead of the curve now and download the app on your phone. We will let you know as soon as we have the hardware and are all set up and ready to go. Thanks!
One of our kind customers took a moment to e-mail this to us. Had to share. Looks delicious. Thanks John!
Tuscan Herb Olive oil and Pineapple White Balsamic for our fresh green beans, beets and goat cheese salad.
It's official! The Branch is featured in Burtons Grill of Peabody, LLC "Limited Offerings" section. Be sure to stop by and get a taste of this Shrimp Fettucine dish and let us know your thoughts.
A huge thank you to the team at Burtons for their continued collaboration with us. Bon Appetit!
Chicken, Caramelized Onions, and Wild Mushrooms Over Pappardelle Sauced With A Creamy Bacon-Thyme-Balsamic Reduction
That's quite a title, no? You could just shorten the name of this dish to "Nom-Nom!". Other descriptors include, easy, elegant, comforting, and delicious.
1 1/2 pounds free-range, boneless skinless chicken thighs or breast tenders.
4 thick strips smoked bacon, diced
1 large sweet onion sliced thin
8 oz. assorted wild mushrooms, sliced (cremini mushrooms will work in a pinch)
4" piece of fresh thyme, stem discarded
1/4 cup Traditional Style Balsamic Condimento
2 tablespoons of fruity-floral Extra Virgin Olive Oil such as Hojiblanca, Picual, or Koroneiki or Wild Mushroom-Sage infused olive oil
1/2 cup heavy cream
sea salt & fresh ground pepper to taste
1 pound pappardelle pasta or wide egg noodle pasta, cooked and drained
In a large heavy skillet over medium-high heat, brown the diced bacon to a crisp. Remove the bacon from the pan and reserve. Pour off all but a tablespoon of the bacon fat. Season the chicken on both sides liberally with salt and pepper Add the olive oil to the pan, place it back over the heat, and allow it to heat for a minute over medium-high heat.
Saute the chicken for a few minutes until golden brown on both sides, in batches if necessary. Do not over-crowd the pan. Remove the chicken to a plate and reserve.
Add the onions to the drippings in the pan. Cook for about five minutes, stirring frequently until the onions become a soft golden brown. Add the mushrooms. Saute for approximately three more minutes over medium high heat until the mushrooms are browned and slightly caramelized.
Add the fresh thyme leaves and balsamic to the mushrooms and onions, de-glazing the pan by scraping up any browned bits from the bottom. Cook to reduce for a minute. Add the cream and stir to combine. Add the bacon and reserved chicken. Allow the pan to come to a simmer. Cook for another two minutes until the chicken is cooked through and the sauce thickens. Season generously with sea salt and fresh ground pepper. Serve over pasta, rice, or cooked whole grains.
More Awards Rolling In!!
We are proud to announce that many of our oils swept the recent Los Angeles competition with our Koroneiki taking BEST OF SHOW. Only one oil in the competition can take BEST OF SHOW in each of the three flavor intensity categories, so this is the highest award that can be achieved and supersedes BEST OF CLASS but also dictates an automatic win in BEST OF CLASS (the next highest ranking) & GOLD. Keep in mind that hundreds upon hundreds of oils from hundreds of producers are entered each year. The Los Angeles competition remains the longest running and most respected olive oil competition in all of North America.
AWARDS FROM L.A. COMPETITION:
BEST OF SHOW - BEST OF CLASS, GOLD MEDAL, Koroneiki - IN STOCK NOW
GOLD MEDAL Robust, Picual - IN STOCK NOW
SILVER MEDAL Delicate, Frantoio - Color & Type - IN STOCK NOW
SILVER MEDAL Medium, Coratina, La Estrella
How about a simple snack for the Monday night game? Check out these popcorn variations using some of our products. Beware, you may become addicted to this style of popcorn once you try it. Share your pictures and stories please.....
Popcorn with Grated Asiago, Cracked Black Pepper & Ultra Premium Wild Mushroom & Sage EVOO
6 cups freshly popped, warm popcorn (I air-pop it)
1/3 cup UP Certified Wild Mushroom-Sage Olive Oil + 2 tablespoons
1/2 cup freshly grated Asiago cheese + 2 tablespoons
Fresh cracked pepper to taste
sea salt to taste
In a bowl large enough to hold the popcorn, drizzle 1/3 cup of the mushroom sage olive oil over the sides and bottom of the bowl. Alternatively, you can use an oil mister to spray the oil on to the popcorn.
Add the still warm popcorn to the bowl and toss to coat evenly. Add 1/2 cup grated Asiago, and a few turns of fresh cracked pepper, and salt to taste. Toss to coat again. Finish by drizzling the remaining mushroom-sage olive oil over the top along with two tablespoons of Asiago, and more black pepper.
Other excellent variations include:
UP Certified Lime Olive Oil + Olio Nuovo Baklouti Agrumato Olive Oil for chili-lime popcorn
Up Certified Garlic Olive Oil + Up Certified Butter Olive Oil for garlic-butter popcorn
Tuscan Herb + freshly grated Pecorino Romano Cheese = Paisano Popcorn
Olio Nuovo Cayenne Agrumato Olive Oil + Olio Nuovo Baklouti Agrumato Olive Oil = "Three Alarm Popcorn"
Olio Nuovo Cayenne Agrumato Olive Oil + Up Certified Garlic Olive Oil for Chili-Garlic Popcorn
Olio Nuovo Lemon Agrumato Olive Oil + Up Certified Garlic Olive Oil Lemon-Garlic Popcorn
The "Don" has arrived! Our Don Carlo EVOO has just come in and we can't say enough about it. It's by far the highest polyphenol level in our lineup and gives a nice robust finish at the end. Come in and check it out next time you're nearby.
You can now find our Frantoio/Leccino Extra Virgin Olive Oil & Traditional Balsamic on the tables at Burtons Grill of Peabody, LLC. One of our favorite places just got even tastier! Coming soon look for our Roasted Onion & Cilantro oil to be used in a special dish at the same place.
Thank you to the Burtons crew for the great collaboration.
Sometimes all it takes is some delicious olive oil. Just think, the fish in the area will already be sautéed in olive oil for the next person to catch them.
The Branch Olive Oil Co.'s cover photo
Roasted Red Pepper & Caramelized Balsamic Onion "JAM"
Forget the Italian sausage bagel dog in the bottom picture, and let's just focus on the red jewel-toned condiment at the top. This is caramelized onion and roasted red pepper jam. And as jams go, it's chunky, spreadable, and concentrated. However, this is where the similarities stop. This is a savory jam, or condiment, if that definition speaks to your culinary comfort level.
This condiment is both savory and pungent with the addition of Cayenne (Fused) Agrumato Olive Oil. However, it's not designed to be over the top. Its function is to accentuate or elevate the food it's served with. Now focus on that Italian sausage bagel dog - just as ordinary as can be until we slather it in the onion-pepper condiment, right? Yes! I promise if you take the time to make this exceedingly easy savory jam, you will elevate your ho-hum chicken breast, pork shop, baguette, and or eggs to new levels heretofore unknown.
1 large yellow onion thinly sliced (about one cup, packed)
1 jar of our Delizia roasted red peppers drained, and finely chopped
2 tablespoons The Branch Aged Fig Balsamic
2 tablespoons + 2 tablespoons The Branch UP Certified Extra Virgin Olive Oil
1 tablespoon (+/- to taste) The Branch Cayenne (Fused) Agrumato Olive Oil
1 teaspoon fresh thyme leaves
1 teaspoon sea salt or kosher salt - to taste
fresh ground pepper to taste
In a heavy bottomed saute pan (cast iron if available) heat 2 tablespoons of Ultra Premium Extra Virgin Olive Oil over medium heat. Add the onion and season with salt. Slowly cook down the onions gently until the slowly become caramelized. This will take about 20 minutes with constant stirring. The goal here is to coax out the sweet, complex flavor of golden caramelized onions without actually burning them, as charring them will create bitterness.
During the last five minutes of cooking, add the chopped peppers, balsamic, ground black pepper, and thyme - increase heat to medium and continue stirring and cooking to reduce the balsamic. Add the still hot mixture to the bowl of a food processor or blender along with one tablespoon (if desired) of Cayenne (Fused) Olive Oil, and one tablespoons of UP Certified Extra Virgin Olive Oil. Process to desired consistency - I like a smooth paste. Adjust seasoning with additional salt and pepper if desired.
Spoon in to a jar and allow to cool. Serve with vegetable crudites, crackers, pork, chicken, sausages, as a replacement for Sriracha, or catsup, with fries, over eggs, with roasted potatoes - essentially, with everything.
Can be stored in a sealed jar, chilled for up to a week.
Makes about 1 cup of savory onion-pepper "jam"
Did you know? Our supplier was asked to supply oil and vinegars at their 2nd Olympic Games. These are the same oils and vinegars we offer at our store. Luckily you don't have to travel to Rio to get your hands on our prized possessions. Read on.......
For the second consecutive Olympic Games, we are proud to announce that our our olive oils and vinegars were selected by the official US Caterer to nourish the US Olympic pavilions in Rio serving our athletes and international press. Our products were being incorporated into thousands of daily meals in several different locations.
Thank you to Behind The Scenes Catering for recognizing our quality and including us again in our 2nd Olympic Games! The products were so popular during the last Games in Sochi and were being utilized in more places this time around with chefs using them as well. We provided over 30 different oils and vinegar including a variety of our single cultivar Ultra Premium Extra Virgin Olive Oils
"The olive oils and balsamic vinegar that the Bradleys procure and create will be perfectly paired with the fresh and organic ingredients Crisafulli's team purchases locally to make healthy meals for the athletes".
Chef Crisafulli selected over 30 oils and vinegars to be featured in various dishes and to be used as dressings. - "What makes these products so special are the many years this family has partnered with olive oil producers all over the world, ensuring they produce according to their criteria to extract the maximum health benefits and taste from the olives. Procuring all over the world allows them to follow the season and to constantly sell very fresh oils."
This year Crisafulli bought extra virgin oils: Italian Favalosa, Spanish Arbequina, Chilean Picual, Australian Picholine, Australian Coratina, Chilean Koroneiki, Chilean Coratina. He also bought infused and fused oils: Wild Rosemary, Tuscan Herb, Eureka Lemon, Baklouti Green Chili, Basil, Wild Dill, Herbs De Provence, Persian Lime, Mushroom and Sage, Chipotle, Cilantro and Onion, Harissa, California Walnut Oil, Italian Truffle Oil. The balsamic vinegar he bought include: Neapolitan Herb, Blackberry Ginger, Fig, Traditional, Mango, Jalapeno, Peach, Sicilian Lemon.
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