Paul and Jenny Ramseth. Photos: Chris Emeott
Jenny Ramseth of Olive Branch Oil & Spice Company brings simple ways to spice up seasonal feasts.
For the holiday feasting season, generations-old dishes hit the table year after year. Often, taste comes second to nostalgia. Introducing a new dish can be a delicate balance of attempting to induce wide-eyed first bites without compromising the closed-eyed sighs of comfort food.
For Jenny Ramseth, co-owner of Olive Branch Oil & Spice Company in downtown White Bear Lake, it’s possible to do both.
“What I like to do around the holidays is make things that taste really great, that are unique but aren’t too labor intensive,” Ramseth says. “I want to put it together, take it out of the oven and have people be impressed—but it didn’t take all day.”
For 12 years, Olive Branch has built a loyal customer base with its high-quality kitchen staples. Ramseth and her husband, Paul, took over ownership of the store from Bruce Bushey and Janet Richards in October 2023. They are intent on maintaining the shop’s legacy while bringing in a fresh perspective. Ramseth now develops and mixes all of Olive Branch’s spice blends.
“We are making the store our own, building our legacy while really listening to what customers want,” Ramseth says. “How do we continue to bring things that help people entertain? That’s why we love what we do—having great food with friends and family around the table together.”
The philosophy is simple: Keep the good stuff on the table—and bring a little something new for people to try, too.
Ramseth offers two recipes for the holiday season that can shake up the routine. The Balsamic Short Ribs with Apple Mashed Potatoes might sound fancy, but she assures that it’s actually a simple stunner with a new twist on classic mashed potatoes. “What’s nice about this is, you can do one short rib per person; you don’t have to slice anything and can scale up or down easily,” she says.
Baked Feta and Olives is great for a potluck, and is flexible with its flavors. (Find the full recipe on whitebearlakemag.com.) “You can use a varietal olive oil, or you can mix it up with an infused olive oil for different flavor combinations. You can also use a different seasoning if you want to highlight a different region of the world,” Ramseth says. A varietal olive oil is the purest form of olive oil—Olive Branch carries varietals from Greece, Italy and Spain, as well as California.
These recipes, as well as the tasty products at Olive Branch—spice sets, oil and vinegar sets, and curated gift baskets—will make you a celebrated guest at any holiday table this year.
Balsamic Short Ribs with Apple Mashed Potatoes
These tender short ribs are braised in a luscious balsamic red wine sauce and served over creamy apple mashed potatoes. This recipe serves four and takes about two-and-a-half-hours from start to finish.
Short Ribs
- 4 bone-in short ribs
- 1 Tbsp. Olive Branch Prime Rib Rub
- 4 cloves garlic, smashed
- 1 onion, peeled and quartered
- 2 Tbsp. extra virgin olive oil (Jenny Ramseth recommends Nocellara del Belice.)
- 1/2 cup dark balsamic vinegar
- 1/2 cup red wine
- 2 Tbsp. tomato paste
- 2 cups beef broth
- 3 sprigs fresh thyme
- 2 bay leaves
Apple Mashed Potatoes
- 2 lbs. yukon potatoes, peeled and quartered (about 6 potatoes)
- 1 large Honeycrisp apple, peeled, cored and quartered
- 4 Tbsp. butter
- 1/4 cup mascarpone cheese
- 1/2 cup buttermilk
- 1 tsp. salt
- 1/2 tsp. ground white pepper
Heat oven to 350 F. Season the short ribs with Prime Rib Rub on all sides. Heat olive oil in a large dutch oven over medium heat. Sear the short ribs for about 2 minutes per side. Remove; set aside. Add the onion, garlic and tomato paste and cook for 3 minutes. Add the vinegar and wine, mix well and simmer for 3 minutes until slightly thickened. Mix in the broth, thyme and bay leaves. Add the short ribs, cover and cook in the oven for 2 hours until the short ribs are fork tender and the sauce has reduced and thickened. While the short ribs cook, make the Apple Mashed Potatoes. Add the potatoes and apple to a large pot of salted water; bring to a boil. Cook for about 15 minutes until tender. Drain, and use a ricer (or mashing tool of choice) to mash to the desired consistency. Mix in the butter, buttermilk, mascarpone, salt and pepper. Once tender, remove the short ribs from the oven, and discard the thyme, bay leaves, onion and garlic from the sauce. Serve the short ribs over the mashed potatoes, and spoon the sauce over the top.
Baked Feta and Olives
A favorite side-dish or appetizer of Ramseth’s, this couldn’t be easier with just a few ingredients. It’s great served hot out of the oven or at room temperature. This recipe takes 20 minutes to prepare and serves 6–8.
- 8 oz. feta block
- 2 cups mixed olives, pitted and sliced in half
- 2 Tbsp. Extra Virgin Olive Oil (Ramseth recommends Mediterranean Medley)
- 2 tsp. Olive Branch Bruschetta Seasoning
- Crackers or bread for serving
Heat oven to 400 F. Place the feta in a baking dish and place the olives around the feta. In a small bowl, mix the olive oil and bruschetta seasoning together. Drizzle over the feta and olives. Bake for 15 minutes, then increase the heat to broil and cook for 2 minutes until the cheese is golden brown. Serve with crackers or bread.
Olive Branch Oil & Spice Company
4770 Banning Ave.; 651.348.8202
Facebook: Olive Branch Oil & Spice
Instagram: @olivebranchmn
