Warwick Valley Olive Oil Co.

Do you have leftover Panettone from the holidays that you don’t know what to do with? Or are you a Panettone lover looking where to get some after the holidays? We’ll head on down we have Panettone and an awesome recipe for them as well. Panettone French Toast! This is a simple recipe that only takes 20 minutes to cook. Ingredients: French Toast: 1 (1-pound) panettone, paper removed 6 large eggs... 3/4 cup heavy whipping cream 3/4 cup whole milk 1/4 cup sugar 2 tablespoons unsalted butter, divided 1/2 cup mascarpone cheese Syrup: 1 cup water 1 packed cup brown sugar 2 tablespoons whipping cream 1/2 teaspoon ground cinnamon Directions: 1. For the syrup: In a medium saucepan, bring the water and sugar to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove the pan from the heat and whisk in the cream and cinnamon. Keep the syrup warm over low heat until ready to serve. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Reheat before serving). 2. For the French toast: Preheat the oven to 200 degrees F. Preheat a nonstick griddle or large nonstick saute pan over medium heat. 3. Using a serrated knife, remove the top from the panettone. Cut the bottom of the panettone in half crosswise. Cut each half into 4 equal pieces. In a large bowl, whisk together the eggs, cream, milk, and sugar until smooth. Melt 1 tablespoon of butter on the griddle. Working in batches, dip slices of panettone into the custard, turning to allow both sides to absorb the custard. Cook the soaked panettone slices until golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep warm in the oven. Repeat with remaining 1 tablespoon butter and panettone slices. 4. Transfer the French toast to plates. Drizzle the cinnamon syrup over the French toast and place a dollop of mascarpone on top. Lightly dust with powdered sugar and serve with fresh berries. Head on down we are open until 4:00 today and open Wednesday-Saturday 11:00-6:00 See more

It’s never too early -or late - to brighten someone’s day with a gift basket from Warwick Valley Olive Oil. Great gifts for any occasion. Open Wednesday- Saturday 11-6. Sunday 11-4.

Our new hours for the winter: Closed Monday and Tuesday’s. Open Wednesday to Saturday 11-6. Sunday 11-4. We are still available for curbside pick up and shipping.

Happy New Year to all of our wonderful customers, lets hope 2021 is better than 2020!! Start of a new month means new flavors of the month here at Warwick Valley Olive Oil! For the month of January, Cinnamon Pear Dark Balsamic & Whole Greek Sage are our flavors of the month. Come on in and receive 10% off any size of Cinnamon Pear or Greek Sage and get a packet of recipes to go with it as well! Our Cinnamon Pear balsamic is a delightful vinegar that is spicy & warm. It is p...erfect drizzled over fresh fruit or even as a desert topping. Our Whole Greek Sage Olive Oil is made with fresh wild sage crushed with early harvest, fresh picked Greek olives, using 100% mechanical extraction methods. This is perfect with poultry, pork or lamb and as well as spectacular drizzled over sautéed vegetables and roasted potatoes. Head on down this weekend and do some shopping! See more

We are open today 11:00 to 2:00. Ringing in the new year is an exciting time for celebration. It is also a great excuse for creating an elegant meal at home. Stop in and get some olive oil & vinegars for your New Years Dinner. We have perfect recipes to make your New Year start out right.