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Click the image below to learn more about our nutritious, heart-healthy, certified extra virgin olive oil (EVOO).
Monthly Archives: October 2011
Our 2011 Harvest: A More Robust Olive Oil & Good Weather (So Far)
It’s harvest time. So we visited our Artois ranch in northern California. There, we climbed aboard one of our olive harvesters to hitch a ride with Adam Englehardt. Adam heads our farming operations. As we rumbled through the olive groves, … Continue reading
Moroccan Potato Pancakes That Take Latkes to a New Level
This time of year we enjoy leafing through food magazines in search of ideas for holiday dishes. We don’t need to look any further, however, when it comes to Hanukkah latkes. The famed food writer Paula Wolfert has us covered, … Continue reading
A Classic Southern Italian Dish: Mussel Casserole (aka, Tiella di Cozze)
Mussels are a food star in Italy’s Puglia region, where traditional Mediterranean cuisine is showcased. And residents of this southern Italian region like their mussels steamed, fried, stuffed, and stewed. They also like a classic mussel and potato casserole called … Continue reading
A Dish That Had Us Do a Double-Take: Goat Cheese w/ Spicy Tomato Sauce
We sampled a fabulous goat cheese while visiting the Maine coast this summer. We trekked to a goat farm on Deer Isle and bought a disc of fresh lemon-basil goat cheese. Back at our rental house, we drizzled the cheese … Continue reading
Our Miller Bob Talks About Sorting & Tasting Oil From 800 Truckloads of Olives
Our head miller Bob Singletary is a pioneering figure in California’s extra virgin olive oil industry. Bob has been crushing olives and making olive oil for more than three decades. We asked Bob about his job and our fall harvest, … Continue reading
A Taste of Morocco: Paula Wolfert’s Spicy Sautéed Shrimp Casa Pepe
Paula Wolfert’s book The Cooking of Southwest France persuaded us to visit that region of France many years ago. Her new book, The Food of Morocco (Ecco 2011), is now making us think about traveling to North Africa for a … Continue reading
The Harvest: A Look at How Our Olives Move from Branch to Bottle
We plan to begin our harvest next week. Our teams will begin picking olives and trucking them to our northern California mill where they’re crushed into extra virgin olive oil. Speed is key. We need to move the picked olives … Continue reading
Winning Salad Recipe: Mixed Greens, Fruit, Pecans w/ Gogonzola Vinaigrette
Maybe it’s Keith Mesch’s chemistry background. Or maybe it’s his well stocked pantry. It’s most likely a combination of the two, and more. Either way, Keith, an organic chemist, was the grand prize winner in our recent salad recipe contest. … Continue reading
