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Click the image below to learn more about our nutritious, heart-healthy, certified extra virgin olive oil (EVOO).
Monthly Archives: March 2012
Our Miller Bob Discusses What He Likes to Cook, and Becoming a Grandpa
Our Master Miller Bob Singletary has a lemon tree in his backyard and he likes to fish. That gives you clues about how Bob likes to use extra virgin olive oil in his kitchen. In the second of a two-part … Continue reading
A Spicy Tomato Pasta with Fresh Ricotta that Drew the Crowds in Naples
Choosing to follow the crowds instead of the guidebooks, food writer Janet Fletcher and her husband found themselves one day in a crowded working-class lunch spot in Naples. “After a glance around, we decided to have what everyone else was … Continue reading
Our Miller Bob Explains How He Blends Our New Oils So They Taste Just Right
Our master miller, Bob Singletary, has been crushing olives and making olive oil for more than three decades. Lately, Bob has been sampling the oils made from the olives we gathered last fall. Like a winemaker, Bob also blends these … Continue reading
A Meatless Pasta that Mushroom Lovers in Particular Will Like
Mushroom enthusiasts, in particular, will like the pasta featured here. It showcases shiitakes and less common varieties such as brown clambshell, chicken-of-the-woods, gamboni, and trumpet. The result: an earthy dish combining broad ribbons of pasta and rosemary-scented mushrooms. (Click here … Continue reading
A Pasta Showcasing a Pleasantly Assertive Flavored Veggie Plus Goat Cheese
Rapini is at its seasonal peak here in California, although it’s available much of the year. The food gurus at Saveur magazine like using this pleasantly bitter vegetable – also called broccoli rabe – in a pasta combined with goat … Continue reading
Unfiltered Versus Filtered Olive Oil: What’s the Difference?
A topic we field frequently from consumers, chefs and family members: unfiltered versus filtered extra virgin olive oil. What’s the difference? Do we filter our oil? (No.) Which tastes better? (Our master miller, Bob Singletary, will tell you unfiltered oil … Continue reading
One-Pot Meal: Pasta w/ Broccoli Rabe & Sausage from Italy’s Puglia Region
Orecchiette with broccoli rabe is a classic dish from Italy’s Puglia region, in the south of the country. Food writer Janet Fletcher includes Italian sausage in her version and calls it her “one-pot dinner I turn to when I’m too … Continue reading
