Grilled Salmon Patties
Mexican Watermelon Cucumber Salad

Havasu Olive and Garlic

Havasu Olive and Garlic was high on my list of places I wanted to check out when I moved here to Lake Havasu City. It took a few months, but I was finally able to check it out this week. 
It's a family-owned business and soon they will be celebrating 10 years in business. 

The first thing that hit me when I walked in was the wall full of vats of olive oil. 



If I counted right, there are 30 different types.

Then there are the olives and garlic, and the olives stuffed with garlic and other things. 

Not to mention the wall of different flavored pasta and even some gluten-free offerings. 


Have I told you about the variety of pickled veggies like okra, asparagus, pearl onions, etc...


Then there are the flavored salts, BBQ sauces, and other condiments. I think I'm getting dizzy with all the options available. 


I really wanted to buy one of everything they have, I probably eventually will but for now, this is what I bought. 

I have never seen gluten-free orzo so of course I have to try it. I love the shape of Mafaldine and decided to Google it. It's a sad story but there's a great recipe attached to it.

I haven't met a gadget yet that I didn't like so, of course, I had to get the olive stuffer. I'm thinking I could use it for stuffing garlic slivers into lamb and pork roasts too, why should only the olives have all the fun. The black truffle oil is going into the safe along with my treasured saffron. I've not seen green pea pasta before so I have to give it a try. 


I'm surprised I have any olives left, I could eat them all in one sitting if I let myself. They are garlic stuffed gordal olives I'm going back for more.


I picked up 3 bottles of olive oil, two flavored, and one unflavored. the unflavored is made from Cobrancosa olives.
I did a taste testing of the oils and the first words that came to my mind were rich and buttery. It will be really hard for me to get an olive oil off the grocery store shelf now that I'm spoiled.

Next oil I get will be one of the savory ones, I'm leaning toward the wild mushroom and sage. We'll see. 

I'm sure I'll be posting a pasta recipe pretty soon, I'm already working out some recipes in my head.

And that's that!