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Author Archives: consumers
“Green Couscous” – It’s the Green Ingredients – From Yotam Ottolenghi
I like to fish, and I love preparing sautéed fish. And it just so happens the “green couscous” below would be a good pairing for fish, according to famed London chef Yotam Ottolenghi. He calls it “green” because of the … Continue reading
Culinary Bliss: Avocado Mash on Multigrain Toast with “Really Good” Olive Oil
One of life’s simple pleasures is spreading lusciously ripe avocado on good artisan bread, and then adding a generous drizzle of good extra virgin olive oil on top of the avocado – along with a sprinkle of flaky sea salt. … Continue reading
Spring at the Ranch – An Update On What’s Happening in the Olive Groves
Our olive trees have woken up from their winter slumber. And we’re heading into our “spring push” at our northern California ranches. In the olive groves, our orchard teams are watering the trees and doing light pruning to prepare them … Continue reading
Olive Oil Compound Delivering Peppery Kick May Prevent Alzheimer’s-Study
As I get older, I’m always on the lookout for news about keeping Alzheimer’s disease at bay. So I was thrilled about a new study suggesting that a natural compound which gives good olive oil it’s peppery kick – oleocanthol … Continue reading
A Spicy Pasta with Racy Origins: Spaghetti alla Puttanesca
Spaghetti alla puttanesca usually is translated from Italian as “whore’s pasta.” Racy accounts abound about the origins of this spicy tomato sauce. They typically involve ladies of the evening. Ladies aside, puttanesca sauce is a tangy, somewhat salty sauce made … Continue reading
Olive Oil and Weight Loss: New Study Suggests It Can Help You Feel Full
I’ve just read more interesting news about the health benefits of olive oil: Serving olive oil at meals may help you keep the pounds off, a new study indicates. Why? European researchers suggested the smell of olive oil can make … Continue reading
A Tomato Pasta Sauce That’s All About the Olive Oil
This rustic Italian dish – pasta pomodoro – showcases tomatoes. And because canned tomatoes are used, you can prepare it year-round. This version comes from the family-style Italian restaurant in New York, Carmine’s. The founding chef, Michael Ronis, says this … Continue reading
Pasta w/ Olives, Capers & Anchovies – or a “White” Puttanesca Sauce
Puttanesca sauce is a tangy, somewhat salty spaghetti sauce made with ingredients typical of Southern Italian cuisine: tomatoes, olive oil, olives, capers, and garlic. Giuliano Hazan, son of famed Italian cookbook writer Marcella Hazan, calls this riff “a tomato-less version … Continue reading
A “New World Take” On a Classic Italian Pasta: Spaghetti Aglio e Oli
Viviane Baquet Farre, creator of the gorgeous food e-magazine foodandstyle.com, calls this pasta “my New World take on Spaghetti Aglio e Oli.” The legendary Italian pasta typically combines olive oil, garlic, red pepper flakes, and salt. Viviane’s New World version … Continue reading
Tasting Notes for Our New Olive Oils from the 2012 Harvest
Mother Nature was good to our olives during the 2012 growing season. Fine weather here in northern California delivered a flavorful batch of new oils, which we’re now bottling. I taste our oils (a lot!) during the milling and blending … Continue reading
