North Conway Olive Oil Company

# # # Job Opening: Passionate Sales Associate

**Attention all foodies!**

Are you passionate about food and love sharing your culinary enthusiasm with others? Do you have a deep appreciation for high-quality olive oils and balsamic vinegars? If so, we have the perfect opportunity for you!

We are a premier olive oil retail store, offering over 85 unique flavors of balsamic vinegars and olive oils. We are seeking a dynamic and enthusiastic individual to join our team. As a Sales Associate, you will:

- Engage with customers to share your passion for food.
- Provide exceptional customer service and product knowledge.
- Assist with tastings and help customers find the perfect products.
- Maintain a welcoming and organized store environment.

**Qualifications:**

- A love for food and people.
- Excellent communication and interpersonal skills.
- Enthusiasm for sharing culinary knowledge.
- Previous retail or customer service experience is a plus.

**What We Offer:**

- A fun and supportive work environment.
- Opportunities to learn about and taste a wide variety of olive oils and balsamic vinegars.
- Competitive pay and employee discounts.

Join our team and turn your passion for food into a rewarding career! Apply today and be a part of our flavorful journey.

**How to Apply:**
Please send your resume or a brief cover letter explaining why you would be a great fit for our team to [email protected]

We look forward to meeting you!

North Conway Olive Oil Co
2730 White Mtn Hwy
North Conway, Nh
603-307-1066

Check out this new salad at Wicked Fresh Craft Burgers using our brand new Ultra Premium Rose Balsamic, one of the best balsamics we have and only a few weeks old!!

Merry XMAS Eve. Our downtown location will be closed today, but Settlers Green location will be open at 9:00 am for your last minute gifts, bread dipping of your parties tonight. We would suggest getting there before 1:00

"Nurturing Little Minds: The Mediterranean Diet's Impact on Infant Neurological Development"

Introduction:
In a groundbreaking clinical trial conducted in Barcelona, Spain, researchers have uncovered a fascinating connection between maternal lifestyle interventions during pregnancy and enhanced neurodevelopment in children. The study, known as the Improving Mothers for a Better Prenatal Care Trial Barcelona (IMPACT BCN), focused on the Mediterranean diet and mindfulness-based stress reduction (MBSR), revealing encouraging results for parents-to-be. Here's a closer look at the study's findings and what it means for future parents, with a special emphasis on the role of olive oil in this journey.

The IMPACT BCN Trial:
The IMPACT BCN trial enrolled 1,221 pregnant individuals at high risk of delivering small-for-gestational-age newborns. The participants were divided into three groups: a nutritional intervention group (Mediterranean diet), a stress reduction intervention group (MBSR), and a control group receiving standard care. The trial aimed to assess whether these interventions could reduce adverse pregnancy outcomes and, importantly, enhance neurodevelopmental outcomes in offspring at the age of two years.

Neurodevelopmental Evaluation:
Using the Bayley Scales of Infant and Toddler Development (Bayley-III), the researchers evaluated cognitive, language, motor, social-emotional, and adaptive behavior domains in two-year-old children born to mothers who participated in the trial. This comprehensive assessment took place between July and November 2022.

Mediterranean Diet and Neurological Benefits:
The Mediterranean diet, well-known for its positive impact on adult health, has now shown promising results in influencing fetal neurodevelopment. Participants in the dietary intervention group received monthly individual and group sessions supplemented with extra virgin olive oil and walnuts. The results indicated significantly higher scores in cognitive and social-emotional domains for children in the Mediterranean diet group compared to the control group.

MBSR and Social-Emotional Development:
Mothers who underwent stress reduction interventions, featuring a mindfulness-based stress reduction program adapted for pregnancy, witnessed higher scores in the social-emotional domain for their children. While no differences were observed in language, motor, and adaptive scores among the study groups, the impact on social-emotional development is noteworthy.

Key Findings and Future Implications:
Exploratory analyses revealed positive associations between the Mediterranean diet score and cognitive and language Bayley-III domains. Additionally, higher intake of docosahexaenoic acid (an omega-3 fatty acid) from fish oils was linked to improved language scores. Conversely, the study found that higher trans fatty acid intake, commonly found in processed foods, was inversely associated with social-emotional and language scores.

Conclusion:
In conclusion, the IMPACT BCN trial suggests that structured maternal lifestyle interventions, particularly those based on the Mediterranean diet, contribute to improved cognitive and social-emotional scores in children at age two. As we await further insights from randomized clinical trials and assessments in diverse patient populations, the message is clear: the choices mothers make during pregnancy can play a pivotal role in nurturing the neurological development of their little ones. So, perhaps it's time to consider incorporating a touch of the Mediterranean, including the goodness of extra virgin olive oil, into your prenatal journey for the benefit of your baby's growing mind.

Thank you to the North Conway Olive Oil Company for ALWAYS having the best selection of Olive Oils and Vinegars!!!!! This season we are featuring two of our favorites, Tuscan Heb Olive Oil and the Pomegrante Balsamic. Combining both, with a few Wicked Fresh ingredients creates an amazing dressing for our Winter Salad.

First recipe on the menu for tomorrow:
TURKEY - PESTO MEATBALLS
2 Tablespoons North Conway Spicy Calabrian Pesto Olive Oil
2 Tablespoons grated Parmesan cheese
1 large egg
1 Teaspoon Black pepper
3 leaves fresh basil
1 Teaspoon of salt
1 ½ pounds of ground turkey
1 chopped garlic clove
¼ cup chopped yellow onion
In a bowl combine the parmesan cheese, egg, pepper, chopped basil, salt, ground turkey, garlic, and chopped onions, mix the ingredients well, then form small balls
Heat the Spicy Calabrian Pesto Olive Oil in a medium skillet on medium heat.
Put the meatballs in the heated oil and brown on all sides. Let them cook through.
Serve the mini meatballs with marinara sauce on pasta or alone as an appetizer.

All set and stocked up for bring a friend weekend. Saturday will be raffles, food sampling and special deals. Come on by!! If you cant make it savings will apply online at www.ncoliveoil.com beginning tomorrow.

Looks like we are peaking here!!

North Conway Olive Oil Company updated their business hours.

Excited to see the polyphenol and Oleocanthal count of the new Kalamata Olive oil from Greece coming in shortly. Remember, this has won healthiest Olive Oil in the World( Yes the World) for the past two years!! Stay tuned, or shoot us an email at [email protected] to put you on the list to notify you when this is in.

Blackberry Ginger with Thyme and Peach Balsamic shrubs!!

Come on down to Settlers Green today, chef Rich Cavalier from The Inn at Thorn Hill is doing some live cooking this afternoon!! He will be doing his mushrooms in mushroom and sage olive oil with Sicilian lemon balsamic!!

Looking for something to cool you off all Summer long? Try out this Mojito using our Lemongrass-Mint White Balsamic Vinegar! delicious and thirst quenching, even on the hottest Summer day!!!

LEMONGRASS-MINT MOJITO
6 fresh mint leaves, plus a sprig for garnish
1-1/2 tablespoons simple syrup (see below)
1 tablespoon fresh lime juice – safe half the lime cut into wedges and garnish drink.
1 tablespoon Lemongrass-Mint White Balsamic Vinegar
2 ounces light Rum
club soda

Place mint, simple syrup, lime juice and Lemongrass-Mint White Balsamic Vinegar in a wide glass. With a wooden spoon, muddle mint, simple syrup, lemon juice and balsamic vinegar together to form a good syrup, add ice cubes, then pour Rum and club soda, mix. Garnish mint leaves and limes.

SIMPLE SYRUP
1 cup (8 ounces) water
1 cup granulated sugar
Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1½ cups and keeps two months or longer in the refrigerator.

Looking for a real Italian Extra Virgin Olive Oil? Stop by our locations at Settlers Green or in North Conway Village to try out the Sicilian Biancolilla! A mild EVOO described as delicate and creamy with a slight pepper finish and low bitterness. Slightly vegetal with notes of green almond. A perfect addition to your next salad!

Looking for the perfect Summer cocktail? Look no further! Try this Blueberry Lemon-Thyme Balsamic Sparkling Shrub:

2 cups lemon white balsamic
1 cup fresh blueberries crushed
2” sprig fresh thyme (optional)
8 cups chilled sparkling water
Add your choice of vodka (optional)

Directions
In a one liter mason jar or container add the crushed blueberries. Pour the balsamic over the fruit and allow to "infuse" for at least one hour or up to four hours under refrigeration. The longer it sits, the more pronounced the flavor of the fruit infusion. Strain and keep refrigerated and tightly covered for up to one month.

To serve, add 1-2 tablespoons of infused drinking vinegar (shrub) depending on your preference for sweetness to 8 oz. of chilled sparkling water. Serve over ice if desired.

Makes between 16-32 servings depending on amount added to water or cocktails.

If you love Almond Joys then we have the perfect topping for your ice cream, brownies, or fruit salad! A 50/50 mix of our Dark Chocolate Dark Balsamic and our Coconut White Balsamic! Smells and tastes exactly like your favorite candy and it's a healthy probiotic! If you're interested in trying it before you buy it, then feel free to stop by either of our locations at Settlers Green or North Conway Village! Of course, you can order from our online store at https://ncoliveoil.com/ any time as well!

Stop in and enjoy a taste of our new Athinolia Ultra Pure Extra Virgin Olive Oil from Greece! This robust EVOO has a high biophenol count of 492.7ppm which gives it a slight bitterness and a lingering peppery finish. Its overall taste can be described as floral and displays savory notes of artichoke and green almond. This balanced oil has an Oleocanthal content of 134ppm. Come visit either of our locations in North Conway Village or Settlers Green to try before you buy or order online and have this delicious EVOO shipped directly to your door!

Stop by one of our locations to taste our new Thyme Fused Olive Oil from Greece! It's made by combining early green Koroneiki olives with fresh cut thyme. Perfect as a finisher, drizzled on chicken noodle soup and pairs with the Peach White Balsamic or combined with the Pomegranate Dark Balsamic for roasting lamb. Spectacular for caramelizing onions over low heat. Combine with our Tarragon White Balsamic and Rosemary Fused Olive Oil for an epic Greek Salad dressing!!!

Looking for an amazing drink to celebrate Patriot's Day/Marathon Monday with? Try this wonderful Elderflower Champagne Cocktail! Recipe below:

1 bottle Rose Champagne, very cold
Angostura bitters (you will need a few dashes per drink)
4 teaspoons of Elderflower White Balsamic
Fresh berries for garnish, optional

Start off by adding a teaspoon to your glass , add a dash of Angostura bitters and fill the glass with champagne. Garnish with fresh berries and enjoy.

Here at North Conway Olive Oil Company, we love all of our customers whether you shop in store or online! To show that love, when you shop in store at either of our locations and buy six bottles, you get a seventh bottle for free! When you shop online and spend $75 or more, you get free shipping anywhere in the United States!

STAY TUNED: ARRIVING SHORTLY New (Gold Medal Awarded Greek Leek Fused Olive Oil!!

We are very excited to reveal our newest Fused Olive Oil

The LEEK cold fusion process has been one of the most challenging but also one of the most rewarding fusions that our distributor Veronica Foods has made and we’ve just received news as of yesterday that it has taken a gold medal award in the Los Angeles Olive Oil Competition (Liokareas Flavored (category) Leek, Cold Fused, Kalamata). Initially this product required over 14 TONS of fresh Leek in a meticulous process, challenging to fuse. The end result yielded an amazing green, beautiful olive oil. The process of using fresh cut LEEK cold fused with early green Koroneiki olives is really the only way to preserve the full flavor of both the LEEK and the Koroneiki. This, is and the high concentration of Leek is why the product is so robust, flavorful and aromatic- a sweet oniony flavor with rich and savory garlic notes.

Let us know what you think!!

Happy National Farm Workers Day! Without farm workers, we wouldn't be able to bring our customers the variety of delicious olive oils and balsamic vinegars that we carry. Thank you to the farm workers of the world for all you do!

Time to start thinking about what to get your loved ones for Easter!!! Stop by our locations at Settlers Green or North Conway Village to pick up one of our lovely Olive Oil Skincare Company Easter baskets! Get yours before they’re sold out!

Happy National Cocktail Day!!! Celebrate this overcast, rainy Spring day with an Apple Hot Toddy made with our Garvenstein Apple White Balsamic Vinegar! Recipe below!

1 tablespoon of honey
2 tablespoons of Gravenstein Apple White Balsamic Vinegar
1 ½ oz. of Bourbon
1 cup of hot water
1 lemon wedge
1 Cinnamon stick

Add honey and Balsamic Vinegar into your mug add hot water and Bourbon, squeeze lemon from lemon wedge, stir with cinnamon stick until honey and balsamic are dissolved and Enjoy!

Happy St. Patrick's Day!!! If you're looking to spruce up your celebrations today, stop by the store and pick up some Espresso Dark Balsamic Vinegar for your stout and some Tuscan Herb Olive Oil for your corn beef!

Happy National Pi Day everyone! Today we celebrate with a recipe from one of our favorite chefs, Pasquale Sciarappa. Below is the recipe for his Spinach and Ricotta Pie:
• 1 lb. Baby Spinach
• 6 oz. Ricotta
• 6 oz. Mozzarella shredded
• 3 Hot Sausage link (can use sweet or mild instead) casing removed
• 2 Garlic cloves minced
• 3 Eggs scrambled and seasoned with salt and black pepper
• 5 Sun-dried tomatoes
• Pie crust
• Extra virgin olive oil (we recommend our Kalamata EVOO)
• Salt to taste
• Black pepper to taste

1. Warm up a large drizzle of olive oil in a saute pan over a medium/high flame. Add in the garlic and saute for about a minute. Slowly add in a few handfuls of spinach at a time. Mix to allow the spinach to shrink a bit before adding the rest of the spinach. After a couple of minutes, or once the spinach has wilted, season with salt and black pepper.
2. Place a mesh strainer over a large mixing bowl. Pour the spinach into the mesh strainer and squeeze out any excess olive oil and water. Allow the spinach to drain while cooling off. Once cooled off, place the spinach on a cutting board and chop into small pieces.
3. Meanwhile, in the same saute pan, add a drizzle of olive oil and begin frying the sausages for about ten minutes. While frying, break the sausages into small pieces. Once fully cooked, remove from the pan and set aside to cool off.
4. Once the sausage and the spinach have cooled off, preheat the oven to 375°F and adjust rack to middle position.
5. Meanwhile, in a large bowl, add in the sausage, sun-dried tomatoes, ricotta, mozzarella, scrambled eggs, and spinach. Mix until fully combined.
6. Scoop the pie filling mix directly over the pie crust and spread to cover the crust evenly. Place in the oven and bake for forty five minutes.
7. Remove from the oven and let sit for about fifteen minutes before serving. Enjoy a slice at any time of the day! Salute and cin cin!