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Monthly Archives: January 2011
Meet Our Olive Rancher: Adam Englehardt
Adam Englehardt grew up on an olive ranch near California’s huge Central Valley. He’s got olive oil in his blood. Adam is in charge of California Olive Ranch’s farming operations. In the second of two interviews, we ask Adam about … Continue reading
Good Hot or Cold: Carrot Soup with a Gingery Kick
No wonder carrots taste so good, not to mention versatile. They have the second highest sugar content among vegetables, after beets. Carrots shows up in savory and sweet dishes, like carrot cake. We also like carrots in stews, puréed with … Continue reading
The Significance of Why EVOO & Ibuprofen Make You Cough
I like to rate the pungency of our extra virgin olive oils by how many times people cough when they swallow the oil at a tasting. Our particularly pungent Koroneiki EVOO, which we blend with other oils, is a “two … Continue reading
Oven-Baked Sweet Potato Fries w/ Maple BBQ Sauce
Our New Year’s resolution is to eat food that tastes great and also happens to be nutritious. One person who practices that approach is Anna Getty. The heiress, yoga teacher, environmental activist and cookbook author eats a variety of foods, … Continue reading
Our 2010 Olive Harvest: A Sprint to the Finish
Adam Englehardt got a couple of weeks of well deserved rest over the holidays. He spent October and November working practically day and night to ensure we got our northern California olive harvest done before frost zapped any crop still … Continue reading
A Classic Italian Soup: Pasta e Fagioli
The classic pasta and bean soup, pasta e fagioli, is one of the best known soups in Italian cooking. It’s found all over that country, and is prepared in countless ways depending on the region or town. About the only … Continue reading
Olive Oil & Green Veggies May Be Good for Heart – Study
Here’s another reason to eat your leafy green vegetables and drizzle them with olive oil: The combination may help prevent heart disease, a new study suggests. The Italian study, appearing in The American Journal of Clinical Nutrition, found that Italian … Continue reading
A Biscotti Lineup: From Figs & Almonds to Walnuts & Pears
Biscotti, you may know, means twice cooked. And these popular Italian cookies boast historical roots dating to the Roman times. Biscotti were a popular road food among travelers during that period, thanks to their long shelf life. These days you’re … Continue reading
