AugustReady to Eat at

OttavioPizza!

Ottavio Style

Newsletter

ISSUE 19August 2011

Plus more...

Staff Picks part 3

250-592-4080www.ottaviovictoria.com2272 Oak Bay Avenue, Victoria, B.C.

August 2011ISSUE 19

Newsletter

Don’t miss the last 2 markets in Oak Bay Village. Mark the dates on your calendars & come out to stroll, shop for fresh foods & crafts and perhaps have a bite at one of the vendors or in one of Oak Bay’s local

eateries. Ottavio is open late on market nights so stop by and sit on the patio when you have perused the market & loaded up your market bag.

Ready to eat at Ottavio!As we enjoy the final warm weeks of summer and the inevitable burnout that comes with the close of the sea-

son, let us assist you in putting together a quality meal for your end of summer hosting! We prepare scratch made entrées, soups, pestos, tapenades and salad dressings in addition to our extensive line of breads, char-

cuterie and desserts! Here’s a sampling of what’s available:

Lasagna-our most popular (Garfield’s too!) available in Meat, Wild Mushroom and Spinach, in 3 sizes!Macaroni & Cheese (Penne al Formaggio)

Chicken ‘Provençal’Tomato, Puttanesca and Cheese Sauces, available in 250ml & 500ml sizes

Artichoke Heart, Basil, & Sundried Tomato PestosBlack & Green Olive Tapenades

Scratch made Stocks: Fish, Chicken, Vegetable and BeefOur own Basil Balsamic & House Vinaigrettes

Pizza Ottavio Style

Oak Bay Market{ }

By far the most popular grab and go meal

solution for both staff and customers is

pizza. We prepare fresh daily unbleached

white and whole wheat doughs, available

in one pound bags for only $2,50! Add a

tin of Mutti Pizza Sauce (preservative free!)

your choice of cheese (yeah, we have a

few!) and the hard to keep in store Oyama

Bison Pepperoni, for a simple delicious

pie. Let the staff help with toppings cho-

sen from our pantry of pizza bliss: olives,

marinated artichoke hearts, piquillo pep-

pers, deli meats and more!Wednesday August 17th & Wednesday September 21st 4-7 p.m

This month Ottavio will host a special family dinner (long sold-out and thank-you!) to aid Vic-

toria’s Single Parent Resource Centre. Operating for over 33 years and the only one of it’s

kind in Western Canada, they now see over 3000 people a month in need of help. Ottavio has been

generously donating all its excess bakery goods on a week to week basis. We are extremely

grateful and wish to thank the kind support of Peter & Jo Zambri , various volunteers and sup-

pliers, without which this event would not be possible. Donations of books, clothing and food

are always appreciated and you may do so at 602 Gorge Road East, 250.385.1114 or donate online @

www.singleparentvictoria.ca

Ottavio Family Dinner Fundraiser

250-592-4080www.ottaviovictoria.com2272 Oak Bay Avenue, Victoria, B.C.

Newsletter

Staff Picks Part 3Kathleen ( Deli)

Bovetti Caramel & Sea Salt Chocolate...”sweet, salty & delicious”Riley (Café)

Illy cappuccino...”I love making one for Andrew first thing every morning”Melanie (Bakery)

Beaufor Walnut Mustard…”I put it on everything”Natalie (Cheese Guru)

Whistler balsamic reduction... “can’t live without it! Great on aged sheep’s milk cheese, in cooking, and of course gelato!”

Derek (General Manager/Chef)Hoegaarden Wheat Beer…”the original white beer with hints of orange &

my favourite spice, coriander seed!”

Upcoming events

Join Ottavio at Victoria’s second annual Local Food Harvest

Celebration where you can purchase foods from local farmers,

processors, and small retailers who are contributing to food

security in our region, and encouraging Victoria citizens to

shop locally and make connections with where their food comes

from. The final goal of this initiative is the creation of a

permanent local food-centered market in the city of Victoria.

Spanish Tapas night with Ottavio at the London Chef. Join us

with Dan & Micayla Hayes at the London Chef for a great night

of traditional Spanish tapas, live music & Spanish wine &

cocktails.

September / Sunday 11th - 11am to 4pm

September / Thursday 22nd

Come visit Ottavio at our new website & follow us on Twitter (www.twitter.com/ottaviovictoria) for upcoming events, new products, exciting

arrivals & more.

August 2011ISSUE 19

Method: Combine all ingredients except oil and cheese in the bowl of a food processor. With the motor running gradually add olive oil until all has been absorbed.

Scrape down sides and pulse again. Remove from processor bowl to another medium bowl and fold in grated cheese.

Transfer into a clean glass (a mason jar is ideal) cover with a layer of olive oil. Use within 2 weeks.

Variations: use another or a combination of tender herbs in lieu of basil:e.g. Mint, Parsley & Arugula all make great tasting pestos!

Presto ‘Pesto’ 101 - Traditionally this was prepared in a mortar & pestle, hence its name! This “presto” version uses the handy food processor and is ready in a flash.Yield : 2 cups or 500ml 2 cups 1/4 Cup 2 Cloves 1/2 Cup 1/2 Cup 1 Tsp

Fresh Basil picked from the stalkPinenuts-lightly toasted in a pan, careful not to burn!GarlicExtra Virgin Olive OilGrated Parmigiano (Pecorino Romano, Grana Padano work too)Fine Sea Salt

of Ottavio customers bringing back

your plastic & paper bread bags and

olive containers for your next purchase!

We have been refilling your glass bot-

tles of Ottavio Gold Balsamic for years

and have diverted a lot of glass from

recycling bins and saved you $1 on

each refill. Keep up the good work!

Join the trend