Monthly Archives: April 2009

Blood Orange Olive Oil Cake recipe

Posted on April 13, 2009 by caolive1

To complete the three-course, olive oil-inspired meal I’ve been blogging about, San Diego Chef Trey Foshee served up a fantastic dessert: individual, orange-infused cakes made from our extra virgin olive oil. Sure, I’m a little biased. But I can assure … Continue reading →

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Trey Foshee’s Blood Orange Olive Oil Cake

Posted on April 13, 2009 by consumers

Chef Trey Foshee wrapped up his three-course, olive-oil inspired menu that I’ve been writing about with a phenomenal blood orange cake made from our extra virgin olive oil. Foshee used the oil as an ingredient in each ramekin-sized cake. The … Continue reading →

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Chicken Breasts Poached with Extra Virgin Olive Oil

Posted on April 8, 2009 by caolive1

San Diego Chef Trey Foshee used our Arbequina extra virgin olive oil to create a succulent chicken dish called “saltimbocca,” which, in Italian, literally means “jump into the mouth.” I loved every bite!The dish was the second course of the … Continue reading →

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Trey Foshee’s Arbequina Poached Chicken “Saltimbocca”

Posted on April 8, 2009 by consumers

Chef Trey Foshee used our Arbequina extra virgin olive oil to poach individual chicken breasts in sous-vide packets. He then topped them with crispy, oven-dried prosciutto. The result: a gorgeously succulent chicken dish with a nice Italian riff. The dish … Continue reading →

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Trey Foshee’s Black Olive Crusted Tuna Crudo

Posted on April 6, 2009 by consumers

We got together with San Diego chef Trey Foshee recently for a lunch celebrating the fresh extra virgin olive oils we produce at California Olive Ranch. Foshee prepared the three-course menu for a group of southern California chefs and other … Continue reading →

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Fresh Tuna “Crudo” Served with Extra Virgin Olive Oil

Posted on April 6, 2009 by caolive1

We recently teamed up with top San Diego chef Trey Foshee for a special lunch showcasing the award-winning extra virgin olive oils we produce at California Olive Ranch. Foshee hosted our three-course meal for dozens of southern California chefs and … Continue reading →

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