My mom and dad grew up in Europe. So Thanksgiving was a new holiday for us when we moved to the United States. We celebrated it much the way everyone here does: turkey, stuffing, gravy, etc. Dad was a quick learner when it came to turkey carving. He just took a while to carve up the bird. Hungry guests would crowd around him in the kitchen, hoping to sample a morsel before he was done. I was more interested in the stuffing and gravy .
It’s that time of year again, as you know. We’ve prepared a selection of dishes to inspire you. They all use extra virgin olive oil. We begin with the turkey. EVOO is a great way to keep the bird moist. And it’s healthier than butter.
You can also give your bird a great flavor boost by applying an herb paste made from olive oil. Here, the paste is made with fresh rosemary, sage, thyme and garlic. It’s rubbed directly on the turkey breast, once you’ve carefully lifted the skin.
You then fashion an herb brush made with additional rosemary, sage and thyme sprigs and use it to baste the turkey with more EVOO while it’s roasting in the oven.
I also wanted to serve up a recipe for roasted butternut squash salad. It was created by Maggie Pond, chef at one of my favorite restaurants in the San Francisco Bay Area, César. It features watercress, mint leaves and toasted almonds. It all gets tossed with EVOO and a semi-sweet vinegar made from Moscatel white grapes.
Check out our recipe section to find more dishes you can serve.
Bon appétit,
Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch
