Tag Archives: chefs

Extra Virgin Olive Oil Recipe: Chocolate Ganache

I look forward to reading a new book where California olive oil is the main attraction. It’s called “The New American Olive Oil: Profiles of Artisan Producers and 75 Recipes,” by Fran Gage (Stewart, Tabori & Chang, 2009). Mario Batali … Continue reading

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What is Extra Virgin Olive Oil?

I’m still savoring the fresh flavors of the meal Chef Trey Foshee created in March using our extra virgin olive oils (EVOO). Afterward, we asked Foshee – executive chef at Georges at the Cove in La Jolla – what topics … Continue reading

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Extra Virgin Olive Oil Stars in Grilled Halibut Recipe

Halibut season is getting going here on the Pacific Coast. I love sitting down to a plate of grilled halibut – or any grilled fish, for that matter. Steve Johnson, chef-owner of the Rendezvous in Central Square in Cambridge, Mass., … Continue reading

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California Extra Virgin Olive Oil and Artichokes – a Natural Pair

“It’s time for artichokes!” So declares Italian food guru and restaurant owner Lidia Bastianich. California Olive Ranch wholeheartedly agrees. We’re in the heart of artichoke season, as you know. Extra virgin olive oil and artichokes are a natural combo. And … Continue reading

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Tasting Extra Virgin Olive Oil

An olive oil tasting – like a wine tasting – lets chefs such as you understand the oil’s aroma, flavor and peppery quality, or pungency. Those features form the core attributes of true extra virgin olive oil (EVOO). A tasting … Continue reading

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Trey Foshee’s Blood Orange Olive Oil Cake

Chef Trey Foshee wrapped up his three-course, olive-oil inspired menu that I’ve been writing about with a phenomenal blood orange cake made from our extra virgin olive oil. Foshee used the oil as an ingredient in each ramekin-sized cake. The … Continue reading

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Trey Foshee’s Arbequina Poached Chicken “Saltimbocca”

Chef Trey Foshee used our Arbequina extra virgin olive oil to poach individual chicken breasts in sous-vide packets. He then topped them with crispy, oven-dried prosciutto. The result: a gorgeously succulent chicken dish with a nice Italian riff. The dish … Continue reading

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Trey Foshee’s Black Olive Crusted Tuna Crudo

We got together with San Diego chef Trey Foshee recently for a lunch celebrating the fresh extra virgin olive oils we produce at California Olive Ranch. Foshee prepared the three-course menu for a group of southern California chefs and other … Continue reading

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