In Good Taste at The Crescent Olive Olive Love W BY KALENE MCCORT 122
HETHER YOU USE it to dress a salad, sauté some shrimp or apply to your skin for a youthful glow, nutrient-rich olive oil is essential for zesting up your cuisine and your life.
Legend has it that the goddess Athena generously
bestowed the gift of the olive tree to humanity. And now one shop in Mount Pleasant is serving up a vast selection of the liquid gold worthy of the gods. From lip-smacking balsamics
to subtle herb-infused olive oils, Te Crescent Olive has quickly become a beacon for flavor seekers. Since its opening in 2013,
Te Crescent Olive has attracted chefs, bakers and curious passersby. With more than 60 balsamic vinegars and olive oils on tap, you are sure to find several that you just can’t live without. “I love educating people about the overall health benefits of olive oil,” said owner and self-proclaimed “casual foodie” Mike Easler. “What we sell will really cure what ails.” Similar to wine, each stainless steel jug is marked with the date when the oil was produced. Carrying olive oil based on the growing season, Te Crescent Olive sources the finest from both the Northern and Southern hemispheres – switching them out every six months to ensure it is selling the very best. “Te fresher the crush date, the better it is going to taste and the better it is going to be for you,” said Easler. “We offer Certified Ultra Premium extra virgin olive
of Charleston Wine + Food. While visitors are always encouraged to sample any
flavor they desire, Te Crescent Olive also hosts after- hour tastings where participants can gather up their crew, bring some wine and escape into a world where Coconut Balsamic and Sicilian Lemon dazzle the taste buds. Te ample space lends itself to hosting large groups, and chef-led cooking classes are held monthly. Getting to see, smell and taste how these prized liquids complement dishes is something you just won’t find anywhere else. While dipping pieces of bread into innovative flavors was satisfying, the real fun began when Easler brought out a scoop of vanilla bean ice cream. Te robust tang of Espresso Balsamic Vinegar complemented the ice cream so well it had me questioning what I had been doing with chocolate syrup all these years. Just one spoonful will melt away any skepticism surrounding the unusual pairing. Te bartenders at Crave,
Mike Easler, who opened The Crescent Olive in 2013, with his wife, Charlotte.
a restaurant located in the same shopping center, have caught on to the not-just-for- salad trend and created several signature cocktails using the fruit-infused balsamics. “I think that the biggest
misconception about olive oil is that it is just olive oil,” said Easler. “Tere is definitely a vast difference in what lines the supermarket shelves, compared to what we carry here.” In addition to edible items, you’ll find soothing soaps,
oil,” he added. “It trumps organic in terms of quality and freshness.” Aromatic and chock-full of antioxidants, it comes as no surprise to learn Te Crescent Olive is the official olive oil
scrubs and lotions made with vitamin-rich olive oil. Hurry in and discover the limitless possibilities of balsamic and olive oil that will no doubt exceed your expectations and refine your palate. Whether you enjoy dunking focaccia in a melody of oils or using that same mix to scramble some eggs that are anything but ordinary, Te Crescent Olive is for you. Listen up. Flavor is calling.
To learn more about the lure of olive oil, visit
www.thecrescentolive.com or call 843-388-0975.
www.MountPleasant.Restaurant |
www.MountPleasant.Menu |
www.MountPleasantMagazine.com/ECEats
Photo courtesy of The Crescent Olive.
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140 |
Page 141 |
Page 142 |
Page 143 |
Page 144 |
Page 145 |
Page 146 |
Page 147 |
Page 148 |
Page 149 |
Page 150 |
Page 151 |
Page 152 |
Page 153 |
Page 154 |
Page 155 |
Page 156 |
Page 157 |
Page 158 |
Page 159 |
Page 160 |
Page 161 |
Page 162 |
Page 163 |
Page 164 |
Page 165 |
Page 166 |
Page 167 |
Page 168 |
Page 169 |
Page 170 |
Page 171 |
Page 172 |
Page 173 |
Page 174 |
Page 175 |
Page 176 |
Page 177 |
Page 178 |
Page 179 |
Page 180 |
Page 181 |
Page 182 |
Page 183 |
Page 184 |
Page 185 |
Page 186 |
Page 187 |
Page 188 |
Page 189 |
Page 190 |
Page 191 |
Page 192 |
Page 193 |
Page 194 |
Page 195 |
Page 196 |
Page 197 |
Page 198 |
Page 199 |
Page 200 |
Page 201 |
Page 202 |
Page 203 |
Page 204