• New England Olive Oil Company is a family owned business started by David and Samantha English
  • We encourage our customers to sample our wide variety of flavored oil and vinegar
  • We welcome everybody to our store at 191 Sudbury Road a half mile from Concord Center
  • Our love of fresh food led us to open our extra virgin olive oil and balsamic tasting bar
  • We carry a variety of flavored olive oils and balsamic vinegars
  • We carry oils from around the world and Balsamic Vinegars aged for 12 years in Modena, Italy

Challah bread


1 tbsp. active dry yeast

¼ cup sugar

1/3 cup+ 1 tbsp. FS17 extra virgin olive oil

4 large eggs

¼ cup water

1 ½ tsp. salt

4 ½ cups all-purpose flour



In a large mixing bowl, or the bowl of a stand mixer fitter with a dough hook, stir yeast into water to soften for five minutes. Add three eggs, sugar, oil and salt and beat lightly. Add flour in small increments, continuing to mix, until you have a smooth, moist, elastic dough.


Turn the dough out on to a lightly floured surface and knead by hand for five more minutes


Put the dough into a large bowl oiled with FS17, turning once to coat the entire ball of dough with oil. Cover and let rise until doubled, for about an hour.


Turn dough out onto a lightly oiled work surface. Divide into thirds, shape each third into a rope about twenty inches long. Lay the ropes side by side on a baking sheet lined with parchment paper. Braid the ropes, tucking both ends under the loaf.


Cover and let rise in a warm area for 45 minutes


Beat the reserved egg with a tbsp. of cold water to make an egg glaze. Brush the glaze lightly over the braid.


Bake in a preheated 350F oven for 40-45 minutes, checking with an instant read thermometer for an internal temp. of 190F.

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