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About Our Products
Click the image below to learn more about our nutritious, heart-healthy, certified extra virgin olive oil (EVOO).
Monthly Archives: May 2012
Grilled Veggies With Salsa Romesco (a.k.a. “Catalan Ketchup”)
Mediterranean food guru Joyce Goldstein calls salsa romesco “Catalan ketchup” – the nut-thickened sauce, she notes, “seems to be good on everything, from broiled fish and lamb chops to cooked beets, potatoes, asparagus or green beans.” (Click here to see … Continue reading
How to Store Extra Virgin Olive Oil: The Dos and Don’ts for Keeping it Fresh
We can’t tell you how often we’ve walked into a friend or relative’s kitchen and … gads! … spotted a bottle of our extra virgin olive oil stored by the stove or oven. Sure, it’s a convenient place. But heat … Continue reading
Koroneiki: The Little Olive that Makes a Real “Cougher” of an Olive Oil
Wine gets rated on a 100-point scale. For extra virgin olive oil, we use a different system: the cough system. In other words, how many times do you cough when you swallow the oil and you get that peppery zing … Continue reading
How Poaching Fish (like Salmon) in Olive Oil Got Popular (Thank Ms. Wolfert!)
Paula Wolfert was among the first food gurus in this country to poach salmon and halibut in extra virgin olive oil. The noted cookbook author and food anthropologist recalls years ago visiting the Spanish island of Mallorca, where she watched … Continue reading
A Primer On the Arbosana Olive – A Little Olive That Makes a Robust Olive Oil
Last week we took a close-up look at the Arbequina olive, one of three olive varietals we grow in northern California. Next up: the Arbosana olive. Like Arbequina, the small Arbosana olive hails originally from Spain. But it delivers a … Continue reading
This Mom Really Wants Pasta for Mother’s Day!
We asked the Mom in our “Test Kitchen” what she’d like for Mother’s Day dinner. Mom’s reply: What she REALLY WANTS is one of the pastas from our recipe section. We’ve got several good ones on our website. It’s hard … Continue reading
A Primer On the Arbequina Olive We Grow and Use for Our Olive Oil
When people ask us about our different extra virgin olive oils, we begin by saying: “Think of extra virgin olive oil like wine.” Just like different wines are made from different grapes, like Cabernet Sauvignon or Sauvignon Blanc, different olive … Continue reading
Celebrate Mediterranean Diet Month w/ Dried Fig & Black Olive Spread
May is Mediterranean diet month. We’re toasting our favorite cuisine with plenty of good, healthy dishes – like this dried fig and black olive spread. It combines two fabulous Mediterranean foods: olives and figs. Only we’re putting a California spin … Continue reading
How Does Extra Virgin Olive Oil Differ From Other Types of Olive Oil?
What exactly is extra virgin olive oil? Good question, given how olive oil fraud seems rampant. A recent study, for instance, noted olive oil is among the top food items on your supermarket shelf likely to be bogus, because it … Continue reading
