Revive Dry Winter Hair – Olive Oil Hair Mask

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Winter cold and dryness can be tough on our hair and skin. Keeping our bodies hydrated becomes more important in winter months, which is a great time to deep condition our hair with extra virgin olive oil.

Olive oil hair masks are easy to make at home. This mask will hydrate and act as a natural conditioner for the hair. Olive oil does wonders in nourishing brittle dry hair, rejuvenating it and giving it a healthy glow. Honey allows to the olive oil to bind and deeply penetrate damaged hair.

We recommend making a simple emulsion of olive oil with some honey to create a hair mask that will bring life back to stressed hair.

Step 1: Comb through wet hair, preferably recently shampooed.

Step 2: Mix ½ cup California Olive Ranch extra virgin olive oil with ¼ cup honey.

Step 3: Mix the two together with a fork until they are well mixed and make a smooth paste.

Step 4: Taking a handful of the mixture into your hand, start with the ends of your hair and gently massage the mixture into your hair. Apply a liberal amount and comb through to ensure that it is evenly distributed.

Step 5: Pull your hair into a loose bun, and cover your head with a shower cap. Let sit for 20 minutes.

Step 6: Shower, apply shampoo and conditioner as you normally would.

Step 7: Enjoy your new healthy hair!

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5 Ways to Eat Clean in 2015

Produce Spring_Summer

Do you vow to yourself every January 1st that this year is going to be the year to get healthy? If so, you’re in good company. Many of us make health related goals year after year and yet they don’t stick. This year, instead of trying the latest diet trend, overcommitting to exercise or falling trap to seemingly impossible end goals, we’re sticking to five simple guidelines to eating clean. So what exactly do we mean by “eating clean”?

According to Terry Walters, author of Eat Clean Live Well, “Eating clean is about filling your plate and your diet with super-nutritional foods that heal and nourish…and doing the best you can… one healthy choice at a time for sustainable good health. There are no rigid guidelines or harmful judgments, just abundant seasonal foods that are minimally processed for maximum nutrition … These are the foods we all need more of no matter what else is on our plates — whole grains, vegetables, legumes, nuts, seeds and fruit, all in a rainbow of color and all five tastes (sweet, sour, salty, bitter and pungent).”

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In simple terms, eating clean is a good way to refresh your eating habits. It’s about embracing foods like vegetables, fruits and whole grains, plus healthy proteins and fats – while cutting back on processed and fried foods, refined flours and sugar laden foods. The best part? It’s not about counting calories or giving up whole food groups, which makes it easier to follow. Instead of trying to change your whole routine and lifestyle overnight, take it slow and steady; start by making small adjustments each week. Pick one health goal to work on for 1-2 weeks until it becomes a habit before adding on a second.

  1. Get rid of diet food and start getting real. Chuck out all of those protein powders, power bars, diet pills, low-fat or fat-free foods. Instead reach for whole grains, fresh seasonal produce, unsaturated fats like extra virgin olive oil, lean proteins, nuts and seeds.
  2. Mix up your favorites. Swap mashed potatoes for sweet potatoes. Try grated cauliflower in place of rice or use it as a base for pizza crust instead of wheat. Add some kale to your pesto. Puree some cooked carrots or squash to add to pancakes or your favorite pasta sauce. Cook with extra virgin olive oil instead of butter or canola oil.
  3. Learn to love fat! Pair carbohydrates with healthy fats to slow their digestion. This will help keep you fuller and more alert longer. Fat is a powerhouse for the body. Fat not only provides longer lasting energy for the body but it is a main source of fuel for the brain. You don’t have to cut out fats when you’re eating clean; instead just focus on healthy fats. Start by swapping out saturated fats (butter, cheese, meat) for healthy monounsaturated fats (extra virgin olive oil, nuts, fish). Studies have shown that monounsaturated fats are good for your heart and can help raise your HDL “good” cholesterol. Need an easy way to get in more healthy fats? Make your own dressings. An average bottled dressing is not only costly but is loaded with preservatives, sugar and sodium.  Making a simple extra virgin olive oil based dressing at home is free of preservatives and added chemicals plus it could save you a pretty penny.
  4. It matters how it’s made. Look for seals of quality and certifications. Don’t be fooled by “all-natural” or “healthy” claims. Know what to look for! There are many great resources to help you cut through the marketing claims. When it comes to organic, it’s not all or nothing. The simple guide to the “dirty dozen” and “clean fifteen” will help with making decisions regarding produce.
  5. Get colorful! Try for three different colors at each meal. Especially try to sneak in dark leafy greens. Try different combinations. Buy seasonal produce – this will not only save you money, but will help improve your health by ensuring you get the most nutrient dense produce and the widest array of nutrients.

Learning to eat clean can be a big lifestyle change. Take things a day at a time, one meal at a time, one decision at a time. Each time you choose whole foods over processed foods you’re making progress. Keep it simple and make it fun!


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A Guide to Dipping – Extra Virgin Olive Oil + Artisan Breads

Looking for an easy appetizer for upcoming holiday celebrations? Simple, we are big fans of dipping artisan breads in extra virgin olive oil. Amplify your usual extra virgin olive oil + balsamic vinegar dip with these suggested combinations.


Classic Italian

1/2 cup  extra virgin olive oil (we suggest Miller’s Blend)
1 tablespoon garlic, minced or pressed
3 tablespoons fresh oregano, minced
3 tablespoons fresh basil, minced
Coarse sea salt + black pepper to taste
1 baguette


Spicy Tomato Basil

1/2 cup extra virgin olive oil (we suggest Miller’s Blend)
1/4 cup sun-dried tomatoes in oil, minced
2 tablespoons red pepper flakes
3 tablespoons fresh basil, minced
3 tablespoons freshly grated Parmesan cheese
Coarse sea salt + black pepper to taste
1 loaf ciabatta


Honey Walnut & Rosemary

1/2 cup Arbequina extra virgin olive oil (we suggest Arbequina)
1/4 cup raw walnuts, finely chopped
2 tablespoons fresh rosemary, finely chopped
3 tablespoons honey
Coarse sea salt + black pepper to taste
1 loaf rosemary focaccia


Greek Lemon

1/2 cup extra virgin olive oil (we suggest Arbequina)
1 tablespoon garlic, minced or pressed
2 tablespoons fresh parsley, minced
Zest of one lemon + 2 tablespoons lemon juice
3 tablespoons za’atar
Coarse sea salt + pepper to taste
1 loaf olive bread

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Holiday Gift Guide – our favorite gift ideas for the cook in your life!

Gift Guide 2Are you still on the hunt for the perfect gift for the friend that LOVES to cook? We have some ideas… But don’t forget the extra virgin olive oil!


Williams-Sonoma Smart Tools iPad Mini Screen Protector – $15 - WILLIAMS-SONOMA.COM

Olivewood Salt Keeper, Double – $60 – WILLIAMS-SONOMA.COM

Fermintation Pot – $90 - WILLIAMS-SONOMA.COM

Littledeer Turn Oar – $30 –

Double Mezzaluna – $40 – WILLIAMS-SONOMA.COM

Hammered Flat Bottom Wok, 14″ – $30 –

R. Murphy Reclaimed Wood Carbon Steel Knives – FOOD52.COM

Jacobsen Salt Co. Ghost Chili Pepper Salt – $10.59 - JACOBSENSALTCO.COM

Flour + Water: Pasta Cookbook by Thomas McNaughton – $18.99 –

Whirpool Long Bib Apron, in Cream Navy Stripe – EBAY.COM


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Holiday Primer: Baking with Extra Virgin Olive Oil … Not Butter

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We go out of our way during the holidays – actually, all the time – to bake with extra virgin olive oil instead of butter for desserts like cakes, tortes, brownies, etc. That may mean preparing a baking recipe that specifically calls for olive oil – or substituting olive oil in a recipe that calls for butter. Good olive oil adds a great, nuanced flavor and keeps baked goods moist. Olive oil also contributes to a special, textured “crumb.” Moreover, swapping olive oil for butter cuts saturated fat. To help you with your holiday baking, we’ve assembled a Q&A.

How do I substitute olive oil for butter if a baking recipe calls for butter?

As a general rule of thumb, substitute three-quarters of the butter in a recipe with olive oil. For example: If a baking recipe calls for a stick of butter (8 tablespoons), use 6 tablespoons of olive oil. (Click here to see a conversion table.) If the recipe uses melted butter, follow the instruction and substitute the oil for the butter at three-quarters of the amount.

“Olive oil can replace butter and margarine in almost all baked goods,” said Chef Sarah House of Bob’s Red Mill Natural Foods, the Oregon provider of high-quality flours and other natural foods.

What if the recipe calls for the butter to be creamed with the sugar?

“If the butter is creamed with the sugar, and there is additional liquid (such as milk) in the recipe, follow the recipe instructions substituting the oil for the butter at three-quarters of the amount,” cookbook author and olive oil expert Fran Gage advised.

If a recipe, like carrot cake, calls for vegetable or canola oil, can I use olive oil instead?

You bet! We do so all the time. Just use the olive oil on a one-for-one basis. If a recipe, say, calls for half a cup of vegetable oil, use the same amount of olive oil. Your cake and other baked goods will benefit from the fuller, delicious flavor of a good olive oil versus a neutral oil like vegetable or canola oils.

“Any dessert that’s already made with some kind of vegetable oil is a candidate for trying,” award-winning cookbook author and dessert chef Alice Medrich said.

What style of olive oil should I use in my baking?

Generally speaking, a delicate oil – like our Arbequina and Everyday Fresh oils – works well. “A delicate extra virgin olive oil, with low bitterness and pungency, is always a good choice, especially if it has buttery notes because it will then mimic the flavor of the butter that it is replacing,” Gage said. But she also notes that you can use a more robust oil in recipes using chocolate. “High-quality chocolate can stand up to the bitterness and pungency of a medium or even a robust extra virgin olive oil,” Gage said. Our medium-robust Arbosana is a particularly good choice for chocolate desserts.

Can I use any type of olive oil off the grocery shelf in baking?

Do so at your own peril! A good tasting olive oil, as we said, adds flavor. “Only use an olive oil that you enjoy eating on salads, as a bread dip, etc.,” Matthew Kadey, a registered dietitian, recipe developer, and food writer whose work has appeared in EatingWell and Men’s Health, said. “If you don’t particularly like the taste of a highly processed olive oil, why sully your baking with it. As the old saw goes: ‘Never cook with a wine you wouldn’t want to drink.’”

(Click here to see olive oil baking recipes.)

Bon appétit,

Your friends at California Olive Ranch

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Olive Oil Granola – An Easy Homemade Gift for the Holidays!

Olive Oil Granola (2 of 3)

We love to give food-centric homemade gifts. They keep hearts and bellies full and happy. With the holidays, often we’re crunched for time so simple homemade gifts are key. That’s where olive oil granola comes in! Make granola in large batches and then package in jars or sealed clear bags for quick and easy packaging. Top it off with some ribbon and a gift tag and you’re good to gift.

Olive Oil Granola (3 of 3)To make things even simpler, below is a list of some of our favorite granola recipes featuring extra virgin olive oil. You can use any of our extra virgin olive oils to make the recipes but we’ve provided some of our favorite pairings.

Olive Oil Granola by A Cozy KitchenMiller’s Blend

Gingerbread Granola by Cookie & KateArbosana

Pumpkin Granola by Delightful CrumbArbequina

Maple Granola with Cacao Nibs & Hazelnuts by Turntable KitchenMild & Buttery

Cherry Nut Granola by Sprouted KitchenEveryday

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Holiday Gift Guide – our favorite gift ideas for your holiday host!

Host Gift Guide


We’ve all shown up to a friends or family members with a bottle of wine in hand during the holidays. Try something new this year – show up with a bottle of Limited Reserve EVOO ($19.99) paired with a new trendy or innovative gift for your favorite host! Here are some of our top picks:

Michael Aram Rock Cake Server, $79 SAKSFIFTHAVENUE.COM

Monogrammed Glass Domed Cake Plate/Punch Bowl, $24 WILLIAMS-SONOMA.COM

Two Birds Dish Towel, $12 ETSY.COM

Rewined Candles, $28 MARTHASTEWART.COM

Soma Water Filtration Unit with Filter, $50 WILLIAMS-SONOMA.COM

Three Piece Copper-Plated Cocktail Tools, $74 COCKTAILKINGDOM.COM

Square Cordova Cheese Board, $60 STERLINGPLACE.COM

Montecito Barware – Set of 4, $40 ZGALLERIE.COM

Copper Olive Oil Cruet, $100 WILLIAMS-SONOMA.COM

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Chefs Celebrating Harvest

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Recently, we were fortunate enough to be joined, for a two day harvest celebration, by some of the best chefs from New York and San Francisco. Included in the group were: Michael Anthony, Gramercy Tavern; John Adler, Franny’s; Karen Shu, ABC Kitchen, Dan Kluger, formerly of ABC Kitchen; Matt Armendariz, Parke Ulrich, Waterbar; Jonathan Sutton and Tony Ferrari, Hillside Supper Club; Laurence Jossel, Nopa, and Shannon Waters, Flour and Water and soon to be Aatxe.

Thursday evening, Chefs Ryan Pollnow and Thomas McNaughton hosted the group for an olive oil-centric meal at Central Kitchen, where they used specialized California Olive Ranch oils for each course. They served everything from olive oil poached quail to hibiscus leaf ice cream with Arbequina olive oil jam. Over dinner, the chefs shared ideas on the diverse ways to use olive oil in dish, either as a subtle component or as a primary component.

The next morning, the chefs all piled into a 15 passenger van to begin the journey north to our mill, to watch olives turn into the olive oil they know and trust. The chefs had the opportunity to ask questions about the olive varietals as they curiously plucked the olives off of the tree and watched as the olives were harvested. Chef Michael Anthony loved visiting the source of the olive oil he uses in his restaurant, and felt that “California Olive Ranch is clearly forward thinking and it’s great to see a producer work so hard to make such a good product.”


After touring the rest of our facility, Chef John Adler was impressed by all of the systems we have in place to track every bottle, “The traceability is the most impressive part. How you can trace a bottle back to the grower and go back and see how you can make it better. If we could apply that to our cooking we would be in a great place!”

As the tour came to a close, the group completed their visit with a tasting with Master Miller, Bob Singletary. Bob demonstrated the traditional method for tasting olive oil and had the chefs follow suit, to really pick up on the different flavor characteristics of each oil. Wowed, Matt Armendariz said, “I never knew olive oil could taste like that.” The group tossed ideas back and forth on how they would pair the different oils in their restaurants.

After a fun filled two days, the chefs returned to their kitchens, hopefully a bit more inspired by the oil they use every day. It was an honor for us to welcome such talents, and always a great reminder for us here at California Olive Ranch that our extra virgin olive oils are so well loved all around the country.

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From Drizzling To Baking: 6 Ways To Use Oil Oil At Thanksgiving

We’re hosting our first Thanksgiving meal in years, now that relatives are coming to our house versus the other way around. We’re still mulling our serving options. But one thing is for sure: Extra virgin olive oil will play a key role. Good olive oil adds flavor to a variety of dishes, from mashed spuds or sweet potatoes to pecan pie. It also keeps the turkey moist, when rubbed on beforehand. And olive oil is a healthful alternative to butter.

Below are six ways for using olive oil in your Thanksgiving feast – in everything from mashed potatoes and cornbread, to vegetables and the Thanksgiving bird itself.

  1. Give roasted veggies like Brussels sprouts, cauliflower, sweet potatoes or yams a finishing drizzle of good extra virgin olive oil for added flavor. We’d opt for our peppery Miller’s Blend. You can do the same with boiled or steamed veggies, too.
  2. If you have a flavor injector – like the one in the photo – use it to inject olive oil into the breast and thighs of the turkey just before roasting. You could also try olive oil infused with lemon, garlic or rosemary. Flavor Injector
  3. Rather than rub your turkey with butter, rub it with olive oil beforehand. For added flavor, use an herb-infused olive oil rub. Chefs Marge Perry and David Bonom, for example, combine fresh sage, thyme, garlic, and olive oil and rub that mixture under and over the skin, infusing the meat with flavor and helping keep it moist. Our Everyday Fresh oil would be good. (Click here to see turkey recipe.)
  4. When it comes to basting the bird, try a combination of olive oil, lemon juice, and fresh herbs like rosemary and sage. (Click here to see the recipe.)
  5. Swap out melted butter for olive oil in baked goods like cornbread. “Why melt the butter if extra virgin is already liquid?” asks Italy-based food writer Faith Willinger. “Use your favorite cornbread recipe, substituting extra virgin for melted butter.” Alternatively, try Willinger’s own cornbread, featured in the photo at the top. (Click here to see the recipe.) Our buttery Everyday Fresh is good for baking.
  6. Make your mashed potatoes with olive oil instead of butter and cream. “I recall that my grandma would fork-mash boiled potatoes, drizzle some extra-virgin olive oil, and sprinkle with coarse sea salt,” Italian food writer Lidia Bastianich says. She’s developed her own version, adding roasted garlic cloves. (Click here to see the recipe.)

You can also find more Thanksgiving recipes in our November eNewsletter, which is devoted to reinventing classic Thanksgiving dishes with olive oil. (Click here to see the eNewsletter.)

Bon appétit,

Your friends at California Olive Ranch


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Mediterranean-Type Diet May Guard Against Chronic Kidney Disease – Study

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Chalk up yet another potential health benefit tied to a Mediterranean-style diet.  A new study finds that adhering to that regimen – rich in fruits, vegetables, fish, legumes, and heart-healthy fats like extra virgin olive oil – may significantly reduce your risk of developing chronic kidney disease.

People who stuck to a dietary pattern resembling the Mediterranean diet had a 50 percent lower risk of developing chronic kidney disease, and a 42 percent lower risk of experiencing rapid kidney function decline, according to the study in the Clinical Journal of the American Society of Nephrology.

“Many studies have found a favorable association between the Mediterranean diet and a variety of health outcomes, including those related to cardiovascular disease, Alzheimer’s disease, diabetes, and cancer, among others,” Dr. Minesh Khatri of the Columbia University Medical Center said in a news release. “There is increasing evidence that poor diet is associated with kidney disease, but it is unknown whether the benefits of a Mediterranean diet could extend to kidney health as well.”

Khatari and his colleagues set out to test whether an improved diet might provide more health benefits. They followed 900 people for nearly seven years. The researchers said that every one-point increase in a Mediterranean diet score was tied to a 17 percent lower likelihood of developing chronic kidney disease.

Chronic kidney disease is a growing epidemic. According to the Centers for Disease Control and Prevention, more than 20 million people in the United States may have chronic kidney disease. Your chances of having CKD increase with age, according to the CDC. The odds increase after age 50 years and is most common among adults older than 70 years.

And while there has been significant progress in protecting against kidney disease and its progression – through aggressive treatment of “risk factors” like hypertension and diabetes – many people still experience declining kidney function as they age.

In an accompanying editorial, Dr. Julie Lin of Brigham and Women’s Hospital noted that a Mediterranean-style diet is only one component of an overall healthy lifestyle, which also needs to incorporate regular physical activity.

“Although a seemingly simple goal, achieving this is challenging. We need to begin by embracing the reality that there is no magic pill or miracle food, only vigilance and discipline with diet and regular exercise, and the rare indulgence in cake for very special occasions,” she wrote.

Your Friends at California Olive Ranch

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