My husband Steven and I are so excited to be the new owners of Crystal City Olive Oil! Steven and I are originally from Centre County, PA. We have lived in the Southern Tier of NY since late 2003.
I have been with Wendy and Bob Oppenheimn at Crystal City Olive Oil since the doors opened on November 10, 2012, and I have been the manager of the Corning Store for the past nine years. I have learned from them and with them so much about quality extra virgin olive oils and balsamic vinegars. Fast forward ten years later, Wendy and Bob are retiring, and Steven and I are ready to continue the wonderful journey they started with Crystal City Olive Oil. We look forward to bringing you some of the best and freshest olive oils from all over the world as well as the finest balsamic vinegars from Modena, Italy.
Stop by one of our two locations and enjoy free tastings and conversation. Let Steven and I share with you the many ways to use our high quality olive oil in your everyday life. One thing I have learned over the last 10 years is that you enter our store as strangers but leave as friends. We can’t wait to see you!
Barbara Thompson
OUR PRODUCTS
Extra Virgin Olive Oils | White Balsamics | Dark Balsamics | Fused/Infused Olive Oils | Gift Sets
EXTRA VIRGIN OLIVE OILS
DARK BALSAMICS
INFUSED OLIVE OILS
WHITE BALSAMICS
GIFT SETS
CHECK OUT SOME OF THE LATEST RECIPES!
Pasta with Mushroom-Sage Olive Oil Fried Sage Leaves & Pecorino
Directions While your pasta cooks add the olive oil to a large saute pan over medium heat. Add sage leave strips and (pancetta if using). Fry for a couple of minutes until the sage and pancetta strips are crispy but not burnt. Add the lemon juice and whisk. Set aside....
Garlic-Asiago-Cheddar- Cheese Crackers
Directions Combine the flour, baking powder, salt, and pepper in the bowl of a food processor. Pulse a few times to distribute. Add the cheeses and pulse again to finely chop the cheese into the dry ingredients. Add the oil(s) and continue to pules until the oil is...
Sweet Corn Soup
Directions This is summer in a bowl! Optimally, this recipe is made in pressure cooker. However, excellent results can be achieved on the stove top. Shuck the corn, cut the kernels off each ear reserving them and any liquid in a large bowl. Cut the cobs in half and...