Culinary pros are big fans of poaching in olive oil. Seafood guru Dory Ford says fish is perfect for poaching in a high-quality extra virgin olive oil. “Fish is mild and it’s fairly neutral in its flavor. So it’s going to take on the flavor characteristics of the olive oil,” says Ford, the chef-owner of Aqua Terra Culinary, a Pebble Beach, Calif., firm that handles catering, event planning, and menu consulting.

New York Times food writer Mark Bittman writes that “dense, white-fleshed fish like halibut and monkfish “come with a built-in difficulty: They must be cooked through to be tender, but such thorough cooking tends to make them dry. Among the techniques that solve this problem is one that is not used as often as it might be: poaching in olive oil.”

We tried Bittman’s recipe for poaching halibut. We didn’t have access to halibut steaks, as he suggests, so we used fillets. We used two cups of our California Everyday EVOO. Following the recipe, we carefully heated the oil in a deep skillet until it reached 200 degrees Fahrenheit. We used an instant read thermometer to keep tabs on the temperature.

We then slid our halibut fillets into the EVOO along with some root vegetables for added flavor: carrots, shallots and garlic. Use as many vegetables as the pan will hold.

Using our thermometer, we kept a careful eye on the temperature to ensure it stayed within a 180-200 degree F. band. One thing chefs tell us: Be patient and avoid pushing up the temperature to speed the poaching process.

“You lose some of that silky texture and (the fish) become firmer,” says Gregory Strickland, an executive chef for Vi, the upscale senior living center chain formerly known as Classic Residence by Hyatt. Strickland heads the kitchen at the Vi in Highlands Ranch, Colo.

After about 15 minutes we carefully flipped our halibut and continued poaching until the fish and vegetables were tender enough to be pierced through with the end of a thin-bladed knife, about 25 minutes.

The halibut, pictured above, was among the most succulent fish dishes we’ve ever had. The root vegetables that accompanied the fish in the pan also were delicious.

To save your EVOO for future use, chefs recommends carefully pouring the cooled oil back into a container such as a jar or bottle, while leaving any sediment or juices in the pan. We strained the oil through a fine-mesh strainer. Keep the oil in the refrigerator. “It extends its life and keeps it fresh,” says Ford, a leader in the Monterey Bay Aquarium’s Seafood Watch program which promotes the use of sustainable seafood.

We used our leftover EVOO to poach Coho salmon, which also was excellent.

What other seafood is good for poaching? Ford also recommends lobster, California Albacore tuna, and Pacific white sea bass. If you want to be more adventurous, Bittman recommends octopus.

Bon appétit,

Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch

We got on the phone and dug into the cookbooks of some of our favorite grilling gurus: Steven Raichlen’s Barbecue! Bible (Workman Publishing Co., 2008); Chris Schlesinger and John Willoughby’s License to Grill (William Morrow and Co., 1997); and John Ash’s John Ash Cooking One on One (Clarkson Potter, 2005).

Here’s our Top 10 grilling checklist:

1. Be organized. Get all your equipment, food, marinade/basting sauce/seasonings/etc. beside the grill before you begin grilling.
2. Start with a clean grill. “There’s nothing less appetizing than grilling on dirty old burnt bits of food stuck to the grate,” Raichlen writes.
3. Oil the grill after it’s hot and right before you place the food on the grate to prevent food from sticking.
4. Build a two-level fire with two temperatures: a hotter area and a colder area. That allows you to sear and caramelize your food or slowly finish cooking.  “It gives you flexibility,” Ash told us. He noted a two-level fire was particularly important for foods that take longer versus, say, shrimp.
5. Check frequently to see if your food is done. “Start checking several minutes before you think the food is going to be done so that you don’t overshoot,” Schlesinger and Willoughby write.
6. Preheat the grill to the correct temperature. If using charcoal you want the coals a uniform gray. Schlesinger and Willoughby use the following method. Place your hand 5 to 6 inches above the grill. If you can keep it there for six seconds, or a count of six one-thousand, you’ve got a low fire; five seconds equals medium-low; three to four seconds is medium; two seconds equals medium-hot; and one second equals “truly hot.”
7. Keep a spray bottle of water next to the grill “to put out any grease fires and also to cool things down” if necessary, Ash notes.
8. Don’t stab your food with a fork. You’ll lose the precious juices. Instead, use tongs or a spatula to turn your food.
9. If using charcoal briquettes or hardwood lump charcoal, don’t be stingy with your fuel. Schlesinger and Willoughby point out grilling is “a high-heat cooking method” which delivers “that awesome grilled flavor” you can’t achieve with a stove-top grill.
10. Let your food rest a few minutes after you take it off the grill. This is particularly true with beef, steak, pork and chicken. That time allows the meat to “relax,” Raichlen writes, and to become juicier and more flavorful.

You can also check out our tips for grilling with extra virgin olive oil, including using EVOO as a basting liquid for chicken, Cornish hens or veggies.

Bon appétit,

Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch

Here are some of them:

Put a tablespoon of extra virgin olive oil in the bottom of a bowl. Top it with a nice scoop of good French vanilla ice cream.  Sprinkle a bit of coarse sea salt – the coarser the better – on top of the ice cream. Accompany it with a light wafer or cookie. You’ll “die” /be in heaven when you taste it! Robert Jaye, owner of Malibu Olive Co., Malibu, Calif.

I’ll pick green, red, jalapeno and banana peppers from my garden. I’ll slice all four and sauté them in extra virgin olive oil until tender. I’ll add a sliced pepperoncini from a jar along with a tablespoon or two of the juice near the end of cooking. You put that over a grilled pork chop. We call it sweet and sour pork. You get the sweetness of the fresh peppers and the olive oil and the sour of the pepperoncini and its juice. Ed Brylczyk, corporate chef, Dole & Bailey Inc., a Woburn, Mass.-based food company and distributor

I like steel-cut oats with extra virgin olive oil and some freshly grated Parmesan cheese. The cheese melts into the warm oats. I have it for breakfast. It’s also a good side dish.” Liz Tagami, president of Tagami International, an Ashland, Ore.-based firm which serves as a representative and consultant forspecialty food and wine companies.

I take a baked potato, put it in a bowl, mash it up, and douse it with extra virgin olive oil. I then top that with coarse sea salt, chopped chives, and freshly ground pepper. As you eat, add more extra virgin olive oil as needed. Robert Jaye, Malibu Olive Co.

I like to use extra virgin olive oil for everything at home, including sautéing. I do a quick sauté of zucchini in extra virgin olive oil. Add a diced tomato after extracting the tomato’s juice. Add chopped fresh basil to finish and maybe a shave or two of Parmesan. Ed Brylczyk, Dole & Bailey

I use it in place of butter. I roast in it. I poach in it, including salmon and shrimp. I use it for grilling to baste the meat – and a drizzle to finish the meat. Jeff Anderson, chef director of culinary innovation at Safeway Inc.

Even if the only thing you do with EVOO is drink it out of the bottle, we’d love to know about it.

Bon appétit,

Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch

All use extra virgin olive oil. And, once again, we’ve tried to give you a wide selection – grilled meats and vegetables, as well as a sumptuous olive oil ice cream you could serve on its own or alongside a fruit pie. Let us know what you think.

1. Grilled skirt steak with chimichurri sauce
2. Grilled pork medallions and peaches
3. Asian-style grilling marinade
4. Chef Cindy Pawlcyn’s grilled goat cheese-stuffed peppers
5. Marinated baby mozzarella balls with cherry tomatoes
6. “Sunny” potato salad
7. David Lebovitz’s olive oil ice cream

Finally, here are more tips for grilling with EVOO, including celebrity chef Emeril Lagasse’s suggestion for squeezing lemons, limes and oranges over grilled dishes.

Enjoy your Labor Day meal!

Bon appétit,

Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch

Knowing that many of you will be hosting or attending Labor Day picnics, we thought it would be helpful to offer several options for grilled dishes and sides – and let’s not forget dessert – that you could prepare using extra virgin olive oil.

We’ve compiled loads of recipes and tips. I’m going to break them into two blogs. You can pick and choose.

The following seven dishes run the gamut – from meats and vegetables to watermelon salad and olive oil brownies. They’d provide a fresh twist for any Labor Day meal:

1. Steven Raichlen’s spit-roasted baby back ribs
2. “Only marinade you will ever need” for grilled meats, seafood and veggies
3. Steven Raichlen’s grilled sweet pepper salad
4. Watermelon salad dressed with EVOO
5. Green beans and fresh thyme salad
6. Chef Paul Bartolotta’s marinated carrots scented with mint
7. Olive oil chocolate brownies

You can also check out tips we’ve offered for grilling with EVOO, including using it as a basting liquid for chicken, Cornish hens or veggies.

I’ll post our second batch of Labor Day suggestions next Tuesday.

Bon appétit,

Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch

The summer grilling season is in full swing with the approach of Labor Day. So we wanted to offer more grilling-related tips involving extra virgin olive oil.

We sought advice from grilling guru Steven Raichlen and Chef Patrick Dahms, as well as Food & Wine magazine. Here are five great ways to use EVOO to enhance your next turn at the grill:

1. “Put it (EVOO) in a spray bottle and use it for misting foods as they grill,” Raichlen told us. The  misted oil creates a nice glaze.

2. Celebrity chef Emeril Lagasse likes to squeeze lemons, limes and oranges over grilled meat, seafood and vegetables and then finish the dish with a drizzle of extra virgin olive oil, according to Food & Wine.

3. Raichlen – author of the best-selling Barbecue! Bible (Workman Publishing Co., 2008) – suggests tying together a bunch of fresh rosemary or thyme to make a brush for basting foods with EVOO as they grill. He does that for the spit-roasted baby back ribs pictured here, as well as a grilled leg of lamb we featured earlier this summer on our chefs blog.

4. Alternatively, Houston Chef Robert Del Grande told Food & Wine he likes to tie sprigs of fresh herbs directly on to a brush. It’s a trick his grandmother taught him.

5. Chef Patrick Dahms – executive chef at the Hilton San Diego Bayfront Hotel’s signature restaurant, Vela - gave us a delicious tip for grilled peaches. “Combine them with caramelized garlic and a touch of olive oil (to create) a nice chutney to go with your grilled pork chops.  In the end, it’s the olive oil that you fold into the chutney that makes the flavors pop!”

And while I admit I’m a salesman who advocates using plenty of EVOO, I also believe in safe grilling. In particular, you want to avoid flare-ups.

So I’ll leave you with this advice from Steven Raichlen:  “You never want to have something dripping with olive oil when you put it on the grill.”

Bon appétit,

Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch

This freshly made goat cheese spread is a popular request around the house on special occasions, such as Father’s Day and Mother’s Day. But you can serve it any time. The goat cheese is excellent spread on a slice of crusty artisan bread. You can then top the bread with freshly grilled vegetables such as zucchini and sweet peppers.

To make the spread, let a 4-ounce log of goat cheese come to room temperature in a small bowl.  Using a fork, mix in 2 tablespoons or more of extra virgin olive oil. Add anywhere from half a teaspoon to 2 teaspoons of chopped fresh rosemary, and some freshly cracked pepper to taste. (For a change of pace, add some fresh lemon zest.) You then drizzle the mixed goat cheese with additional EVOO.

The feast pictured here – featuring the goat cheese spread, grilled vegetables and a freshly made artisan loaf – was prepared for Father’s Day and served on the deck. We used our Miller’s Blend extra virgin olive oil.

The stunning Italian round loaf featured in the photo is a Genzano Country Bread. It was created from Daniel Leader’s great bread making book, Local Breads.

You can find plenty of other delicious recipes using extra virgin olive oil on our Web site.

Bon appétit,

Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch

That’s gotten me to focus on the countless way you can use extra virgin olive oil with grilled foods. Use it as a chief ingredient in a marinade, for example. Or drizzle it over grilled vegetables like the eggplant pictured here. We drizzled them with our Arbosana extra virgin olive oil.

Here are more tips for using EVOO when grilling:

1.    Drizzled over grilled fish such as halibut or red snapper.
2.    Sprinkled over grilled slices of artisan bread.
3.    As a basting liquid for grilled Cornish hens or chicken.
4.    Combined with chopped garlic and freshly cracked pepper, then brushed on slices of eggplant placed on the grill (as pictured above).
5.    In a vinaigrette for tossing vegetables such as grilled zucchini and slices of fresh tomato and chopped parsley or basil.

We’ll have more tips to come and great grilling recipes. In the meantime, let us know your ideas.

Bon appétit,

Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch

Sam also shares our enthusiasm for extra virgin olive oil. He sent us this wonderfully simple tip for enjoying extra virgin olive oil:

“Get really good fleur de sel.  Get a good artisan bread. Cut a slice and drizzle it with extra virgin olive oil, then sprinkle  the salt on top. Coarse sea salt is best, crumbled with your fingers. This is superb, especially on freshly baked bread.”

I know Sam would want you to make the bread yourself. But you also can buy a good crusty loaf. (He passed along the recipe for the amazing sourdough bread pictured here.  We snapped this photo before diving into it for lunch last weekend, following his advice on topping it with salt and our Arbosana EVOO. The bread recipe, by the way, is courtesy of Wild Yeast blog and we plan to send our photo to its YeastSpotting section.)

Sam inspired us to offer more tips for using extra virgin olive oil:

1.    Drizzled on freshly sliced tomatoes and other vegetables.
2.    Poured on baked potatoes.
3.    Drizzled over popcorn.
4.    Combined with fresh asparagus that are then roasted in the oven and later sprinkled with salt, pepper and grated Parmesan
5.    And this from cookbook author Dorie Greenspan via Twitter – “Bowl of sugar snaps w evoo+mint+salt. Uber basic but good.”

Bon appétit,

Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch

Fast-forward a few decades. These days Tom enjoys a bowl of oatmeal with brown sugar in the morning. He’s a good cook. And Tom loves to experiment in the kitchen. On a whim, he recently drizzled extra virgin olive oil (EVOO) over his oatmeal and brown sugar. He loved it!

Here are other healthy ways to enjoy extra virgin olive oil with your breakfast:

1. Use it to fry eggs. (You also can top the eggs with a Spanish-inspired Romesco sauce.)
2. Use it to scramble eggs.
3. Drizzle it on toast – instead of using butter.
4. Drizzle it on an omelet that’s been cooked in olive oil.
5. Mix it into pancakes or waffles as a substitute for butter. (Cookbook author Fran Gage, whose recipes we’ve featured, suggests substituting three-quarters of the amount of butter called for in a waffle or pancake recipe with olive oil. So a recipe calling for a stick of butter, or 8 TB, would use 6 TB of olive oil.)

Tell us your ideas.

Bon appétit,

Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch